3235 50 Avenue
23 mars 2026
RéussiAucune infraction trouvée
Ce restaurant a été inspecté 6 fois depuis le 5 novembre 2024, avec 6 réussites et 1 fermeture au dossier.
The facility had a chlorine spray bottle prepared and in use. It was measured to be 200 ppm, which is within the effective concentration range of 100–200 ppm., ---, Wet cleaning cloths were stored dry on the counter. The operator prepared a clean-in-place (CIP) bowl which measured 200 ppm chlorine bleach, and stored all cleaning cloths in use in the CIP solution., , Please ensure clean-in-place buckets are prepared and available, ensuring all cleaning cloths in use are stored fully submerged within the solution when not in use to ensure they do not become a possible source of contamination that could allow bacteria to grow.
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.
The front food preparation area handwashing sink was stocked with soap and paper towel; however, the sink drain had significant food debris, indicating it is being used for purposes other than handwashing. The soap dispenser available was a sauce or squirt bottle stored underneath the sink., , Please ensure the front handwashing sink is only used for handwashing purposes and not used for dumping food products, and that a fully stocked countertop or wall-mounted soap dispenser is available to facilitate effective handwashing procedures.
The back kitchen and staff washroom handwashing sinks were not stocked with soap or paper towel., , The operator resupplied the handwashing sinks with paper towel and soap., , Please ensure handwashing sinks are always stocked with soap and paper towel and are not used for other purposes.
Facility conducts their own pest control measures; however, no pest control records were available., , The operator was sent a pest control record template., , Please ensure monthly pest control records are maintained and that records are stored onsite in a book, duotang, or another suitable medium.
The vent filter plates were black and had significant soot buildup., , Please ensure the vent plates are removed and thoroughly cleaned to restore their stainless steel finish. , , Please ensure the regular cleaning schedule is updated to ensure these are cleaned routinely to prevent them from becoming heavily soiled in the future.
Mechanical dishwasher was dispensing sanitizer at 0 ppm., , The bottle of sanitizer that was being drawn into the dishwasher was replaced with a bottle of bleach and the dishwasher was measured dispensing chlorine at 100 ppm with a test strip., , Please ensure that the dishwasher is able to dispense sanitizer at 100 ppm consistently.
Sink in the dishwashing pit is not meant for handwashing and is not supplied with soap and paper towels. , , Facility uses the staff washroom as their handwashing sink. , Washroom sink was not supplied with soap and paper towels. The owner replaced the soap and paper towels in the washroom upon request., , Please ensure that handwashing stations are well supplied with soap and paper towels to facilitate proper and appropriate handwashing.
Floor beneath the burners and food prep are observed to be filthy with grease and food debris building up., , Oil residue on equipment and ground has hardened and the rice beneath the prep area has dried, indicating that a routine deep cleaning is not being done. , , Please ensure that deep cleaning is done in the kitchen to maintain the facility in a sanitary condition and to prevent the harbourage of pests.
Mechanical dishwasher observed measured 0 ppm. Sanitizer replaced. Dispensed sanitizer measured 100 ppm after being replaced.
Mesh strainer for fryers observed requiring replacing. Please discard and replace.
, , 1) In the kitchen, some areas of the walls behind the kitchen equipment had dried food residue. , , 2) The floor in the kitchen has food debris, and there is a buildup of grease behind the deep fryers. , , 3) There are areas of the kitchen floor that are black, but it is difficult to determine if it is due to dried grime or scuff marks., , Please ensure that the floor and walls are cleaned and sanitized.