3731 50 Avenue
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
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.
Southside Laundromat
This restaurant has been inspected 17 times since November 10, 2023, with 3 in compliance, 14 not in compliance, and 0 closures on record.
No violations
1 violation
Floor tiles near the dishwasher were cracked and not in good repair., , Please ensure the damaged tiles are repaired or replaced so that the floor is maintained in good repair and is designed to facilitate effective cleaning and sanitizing.
6 violations
No temperature logs were available to demonstrate active monitoring of refrigerators, freezers, hot holding equipment, and the dishwasher., , Please ensure a logbook or checklist is created and implemented to document the temperatures of all refrigeration units, freezers, and hot holding equipment at least twice daily. The dishwasher should also be checked and documented prior to operation each day. Regular monitoring helps identify equipment malfunctions promptly and ensures food is maintained at safe temperatures.
In the walk-in cooler, radishes were stored below meat products on the same shelving unit. During the inspection, the operator relocated the radishes to a separate shelf away from the meat products., , Please ensure all meat products are stored separately and below ready-to-eat foods and other non-meat products to prevent potential contamination from meat juices.
The facility did not have a thermometer available to verify that the dishwasher achieves a sanitizing rinse temperature of at least 71°C (160°F)., , Please ensure a suitable thermometer is available and used to confirm that the dishwasher consistently achieves a minimum sanitizing rinse temperature of 71°C (160°F) during operations, at the plate level, to ensure dishware and equipment are effectively sanitized.
3 violations
The dishwasher could only reach 67C at the dish level even after running it multiple times. Please arrange to have the dishwasher repaired or adjusted so that it reaches at least 71C at the dish level. In the meantime, all dishes will have to be manually sanitized in one of the sinks after being washed in the dishwasher. A 100ppm chlorine solution (1tsp residential bleach per lietr of water) would work well.
The paper towel dispensers at the hand sinks in kitchen were out of paper towels. A roll was nearby and moved closer to the sinks. Please ensure that the dispensers are restocked.
The floors under the grill and fryers have a buildup of grease and debris. Please give this area a thorough cleaning. A task like this should be added to the weekly cleaning schedule.
4 violations
1) Wet wiping cloths observed on counters when not in use. Please have sanitizer buckets in different work areas to keep cloths in them in between uses., Wiping cloth document sent to operator., , 2) Please keep a container with sanitizer solution and cloth by espresso machine in order to clean and sanitize the steam wand after each use., , 3) Please continue to wash, rinse and sanitize the following:, - meat press/flattener machine , (Disassemble removable parts and wash in dishwasher or three-compartment sink and use clean in place method: where you wash, rinse, sanitize, air dry in place), - Bread crumb machine , , (Disassemble removable parts and wash in dishwasher or three-compartment sink and use clean in place method: where you wash, rinse, sanitize, air dry in place)
1) Please rearrange refrigerator by the fryers. Ensure raw chicken is the bottom, ready to eat at the top to prevent potential contamination., , 2) Please ensure food and food packaging is kept off the floor to prevent potential contamination., , 2) Please ensure scoop with handle is used for scooping rice.
6 violations
1) The following areas/equipment require cleaning:, - sides of gas stoves, - meat press/flattener machine , (Disassemble removable parts and wash in dishwasher or three-compartment sink and use clean in place method: where you wash, rinse, sanitize, air dry in place), - The rice cooker (main unit), - Bread crumb machine , (Disassemble removable parts and wash in dishwasher or three-compartment sink and use clean in place method: where you wash, rinse, sanitize, air dry in place), , 2) Wet wiping cloths observed on counters when not in use. Please have sanitizer buckets in different work areas to keep cloths in them in between uses., Wiping cloth document sent to operator., , 3) Please place container with sanitizer solution and cloth by espresso machine in order to clean and sanitize the steam wand after each use.
Staff observed washed hands with gloves on. , Proper glove use includes removing gloves regularly and conducting proper hand washing procedure; or removing gloves when they're soiled in order to adequately wash hands at hand wash sink prior to putting on new gloves.
No violations
1 violation
Dishwasher tested and confirmed to be 74C in the final rinse water., , This dishwasher doesn't have liquid soap or rinse aid., , Please provide soap and rinse aid for the dishwasher.
1 violation
Dishwasher tested and confirmed to be 70C in the final rinse water., Regulation require 82 C at the manifold. , , This dishwasher doesn't have enough chlorine to sanitize 0 ppm and isn't hot enough to sanitize the dishes with heat.
1 violation
, , The facility used an LED light bulb to shape the dough. The operator stated that the light bulb will no longer be used and that they will find another suitable item to shape the dough (e.g., stainless steel kitchen equipment).
1 violation
, , March 19, 2024, This was not reviewed by the inspector during this complaint inspection. , , January 8, 2024, Staff are washing and rinsing the dishes and utensils by hand. They are then running these items through the dishwasher where the soap and rinse aid have been removed in exchange for chlorine.
1 violation
Staff are washing and rinsing the dishes and utensils by hand. They are then running these items through the dishwasher where the soap and rinse aid have been removed in exchange for chlorine.
1 violation
Operator replaced all but two fluorescent lights with LED lights. The final two fluorescent lights will need to be covered or replaced.
5 violations
Cooked chicken/pork stored underneath raw meat., , ***All foods must be protected from contamination in storage.
Hot holding unit at the front counter continues to measure bellow 60C. Sausage rolls and mini pizzas must be kept either above 60C or bellow 4C to reduce the risk of foodborne illness., , Operator was instructed to begin recording when products are placed in the warming display and discarding them after 2 hours.
Soup hot holder at front of store measured bellow 60C. Keeping food above 60C or bellow 4C is necessary in order to reduce the risk of foodborne illness., , Operator was instructed to turn up the temperature on hot holders.
6 violations
The following was observed during inspection:, - Several containers of raw meat in the walk-in cooler at the front of the kitchen were being stored above bags of sauce and raw vegetables. , - Raw sausage was found being stored improperly in walk-in cooler in the back of the kitchen., - Trays of pickled vegetables were being kept right next to handwashing stink creating possibility for contamination from splashing when hand washing occurs., , , ***All foods must be protected from contamination in storage.
Bowl of eggs was observed being kept on floor of kitchen bakery area next to prep table. Operator was informed to either keep eggs on prep table so long as they are not out for more than two hours or keep them stored in the walk-in cooler.
Hot holding unit at the front counter measured bellow 60C. Operator was instructed to increase temperature of hot holding unit or to throw out items in hot holder after two hours.
4 violations
Facility uses a two compartment sink with a chemical dishwasher for its sanitization step. , Chlorine was yet to be hooked up and calibrated for unit at the time of inspection.
A large hole was opened in the floor of the office area in the back of the facility. Operator indicated that utility work was being done under the floor and it would be closed once complete.
Fluorescent lights in kitchen did not have covers
4 violations
Bottle of bleach sanitizer solution measured above 200ppm when using bleach test strip. Solution was diluted to 100ppm.
Facility uses a two compartment sink with a chemical dishwasher for its sanitization step. , Chlorine was yet to be hooked up and calibrated for unit at the time of inspection.
Weather stripping of exit door in dining area was not in good condition as light could be seen shining through the bottom.
Pest control records were not available during the inspection., , Please ensure the most recent pest control records are submitted to verify that adequate pest control measures are being conducted and maintained at the facility.
Floor tiles near the dishwasher were cracked and not in good repair., , Please ensure the damaged tiles are repaired or replaced so that the floor is maintained in good repair and is designed to facilitate effective cleaning and sanitizing.
The floors under the grill and fryers have a buildup of grease and debris. Please give this area a thorough cleaning. A task like this should be added to the weekly cleaning schedule.
Invalid permit posted at the time of inspection. Posted permit expired October 31, 2024.
Floors beside and below equipment and in walk-in cooler observed requiring deep cleaning. Please clean and include in daily cleaning schedule to prevent potential pest harborage sites.
1) Please rearrange refrigerator by the fryers. Ensure raw chicken is the bottom, ready to eat at the top to prevent potential contamination., , 2) Please ensure food and food packaging is kept off the floor to prevent potential contamination., , 2) Please ensure scoop with handle is used for scooping rice.
1) Fried chicken observed being fried at the time of inspection and placed in containers in room temperature. Please ensure chicken is cooled/maintained at 4 C and below or stored hot 60 C and above. Fried chicken is a high-risk food item and should be temperature/time controlled to inhibit pathogenic bacterial growth.
Invalid permit posted at the time of inspection. Posted permit expired October 31, 2024.
Floors beside and below equipment and in walk-in cooler observed requiring deep cleaning. Please clean and include in daily cleaning schedule to prevent potential pest harborage sites.
Currently the dishwasher final rinse temperature isn't hot enough and chlorine is insufficient., Dishwasher tested and confirmed to be 54C for the final rinse water., Dishwasher tested and confirmed 10 ppm chlorine in the rinse water., The dishwasher is not operating correctly., Either the dishwasher is a high temperature or a low energy consumption machine.
Operator replaced all but two fluorescent lights with LED lights. The final two fluorescent lights will need to be covered or replaced.
Unopened bag of fries was observed being stored on the floor of the walk-in freezer. , , * Foods should be stored at least 6 inches of the ground to protect from contamination.
Operator replaced all but one fluorescent light with LED lights. The final fluorescent light will need to be covered or replaced.
Dipper well was not turned on at the time of inspection resulting in cloudy water. Dipper well was turned back on to ensure water continues to circulate.
Ice Cream dipper well was not running at the time of inspection.
Fluorescent lights in kitchen did not have covers