16 - 69 Dunlop Street
15 décembre 2025
RéussiAucune infraction trouvée
Ce restaurant a été inspecté 4 fois depuis le 28 juin 2024, avec 4 réussites et 1 fermeture au dossier.
The quats in the sanitizer sink was at 400ppm when it should be at 200ppm. Please have the pump adjusted on the dispenser and in the meantime, add water to the sink to decrease the concentration and verify it using the available test strips.
The renovations to the front and back end have mostly been completed. New walls (ceramic and vinyl puck board), stainless steel counters and other surfaces have been installed., , The only area that remains unfinished is the end of the half-wall between the front and back areas leaving it as bare drywall. Please ensure this area is finished off so that it is smooth and easy to clean. Staff indicated this work would be completed in the next few days.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
L'Alberta enregistre chaque visite soit comme une inspection routinière (avec d'éventuelles infractions notées), soit comme un ordre de fermeture. Si vous voyez des infractions listées sans ordre de fermeture, l'exploitant a été autorisé à poursuivre ses activités tout en les corrigeant. Un ordre de fermeture signifie que l'inspecteur a exigé l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
No sanitizer solution was available near the prep areas. Staff indicated that they have been told to use the sanitizer directly from the sinks rather than keeping a spray bottle or wiping cloth bucket near the prep stations. Sanitizer should be readily accessible to encourage frequent use on clean-in-place equipment and food prep surfaces.
Norlake Freezer: -19C, Delfield Freezer: -25C, Sandwich Prep Tables: 4.2C & 3.6C, Hot Holders: 66.7C, , Walk-in Cooler: 7.8C, At the start of the inspection, the walk-in cooler was at 10.8C. After the door had been left closed for about half an hour, it dropped to 7.8C and appeared to be continuing to drop. Since there is no other cooler in the restaurant, staff are in & out of the walk-in frequently through the day which puts a pressure on the condenser to maintain temperature. Coolers must consistently be at 4C or less to prevent bacterial growth in high risk foods. Please monitor the walk-in cooler to ensure that it drops to 4C and stays there.