3 - 7464 50 Avenue
This restaurant has been inspected 3 times since October 24, 2024, with 3 passes and 0 closures on record.
The sanitizer solution was measured with test strips to be below 50 ppm., , The solution was remade with the operator and verified to be 100 ppm., , Please ensure that when preparing sanitizer solutions, the final concentration is confirmed with test strips to be within the correct range of 100–200 ppm., , Chlorine strips were readily available in the facility and not expired.
Fruit flies were observed originating from a closed bin containing onions and garlic., , The operator was instructed to install fly traps to help control the issue.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
Alberta records each visit as either a routine inspection (with any violations noted) or a closed order. If you see violations listed without a closed order, the operator was allowed to continue while addressing them. A closed order means the inspector required the kitchen to stop serving customers until the issues were corrected.
The previous valid food safety certification has expired., , Please ensure that at least one operator has approved, valid food safety training that is current and not expired (valid for 5 years).
Four plastic cutting boards were observed to be significantly overworn and discolored, preventing them from being effectively cleaned and sanitized., , The operator discarded the cutting boards during the inspection., , Please ensure that utensils are regularly monitored and that worn or damaged equipment is promptly replaced and discarded to maintain proper sanitation and food safety.
Used, moist cleaning cloths observed at room temperature. , , Used cloths at room temperature will grow significant amounts of germs. To prevent contamination when cleaning, please fully submerge cloths in sanitizing solution., , Alternatively, you can use paper towel., , PHI made a 100ppm chlorine solution with the operator in a food-safe bucket and submerged the cleaning cloth in the solution. Operator noted that this process will continue.
In the sliding cooler located at the customer-accessible seating area, raw foods of animal origin (raw meat) was stored above produce., , Storing animal-based foods above ready-to-eat foods (such as produce) can lead to contamination of the ready-to-eat foods with raw animal juices., , Operator relocated the produce, PHI provided education on storing food correctly.
1) Cooked meat pieces were measured at 23C (73F). Operator noted that the meat was boiled and sat at room temperature overnight. PHI discarded meat. , , ACTION: , Potentially hazardous foods, such as meat, should not be stored at room temperature for more than 2 hours. Cooked foods should be cooled to room temperature within 2 hours, and then stored in the cooler/fridge for further cooling. , , 2) Approx. 1 dozen eggs were measured at 23C (73F), stored at room temperature beneath the food handling counter. Operator noted that this is common practice. PHI discussed that Canadian eggs are washed during the grading process, which removes the protective bloom, therefore, eggs in Canada must be kept at 7C or less during storage. PHI discarded the eggs. Other eggs were stored in the prep cooler at 7-8C - satisfactory., , ACTION:, Store raw shell eggs at 7C (44F) or less, and do not store such eggs at room temperature for more than 2 hours., , 3) The top of the prep cooler was measured at 10-15C (50-60F) using infrared and probe thermometers. Shredded cabbage was discarded, remaining items were not potentially hazardous. PHI removed some of the containers to encourage air flow - ice accumulation was noted. Operator will measure the temperature after defrosting., *the bottom of the prep cooler was measured at 2C (35F)., , ACTION: , Ensure that all coolers maintain less than 4C (39F). , , 4) The front display cooler with drinks was measured at 8-10C (46-50F). Items were generally not potentially hazardous with the exception of the raw meat on the bottom shelf (measured 5C (41F) and was relocated)., , ACTION: , Ensure that all coolers maintain less than 4C (39F). If repairing this cooler is not an option, do not store foods in it that require refrigeration.
3 compartment manual dishwashing was observed - no sanitizing step was performed for 'wash-rinse-sanitize'. , , PHI discussed a dirty-to-clean flow and demonstrated how to fill the sanitize sink with a 100ppm chlorine solution., , Operator noted that this process will be continued.