16 - 69 Dunlop Street
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
This restaurant has been inspected 4 times since June 28, 2024, with 2 in compliance, 2 not in compliance, and 0 closures on record.
No violations
2 violations
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.
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.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
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.
No violations
2 violations
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.