280-3310 8 St E
In Compliance
No violations were found at the most recent inspection.
Source: the Saskatchewan Health Authority
This restaurant has been inspected 6 times since June 27, 2024, with 2 in-compliance results, 4 not-in-compliance results, and 0 closures on record.
No violations
2 violations
Maintenance & General Sanitation: A portion of the food facility, as specified by the Public Health Inspector, is not kept clean, and/or in good repair. Refer clause 18(b) of The Food Safety Regulations and 4.1 of the Public Eating Establishment Standards.
Mechanical Dishwashing: Chlorine sanitizing solution is not at least 100 parts per million at 24°C - 44°C (75°F - 111°F). Refer to 3.1.c.ii of the Public Eating Establishment Standard.
1 violation
Temperature Control - Cooking, Reheating and Hot Holding: Potentially hazardous food is not kept at an internal temperature of 60°C (140°F) or greater for hot holding. Refer to clause 23(1)(a) of The Food Safety Regulations.
4 violations
Mechanical Dishwashing: Chlorine sanitizing solution is not at least 100 parts per million at 24°C - 44°C (75°F - 111°F). Refer to 3.1.c.ii of the Public Eating Establishment Standard.
Maintenance & General Sanitation: A portion of the food facility, as specified by the Public Health Inspector, is not kept clean, and/or in good repair. Refer clause 18(b) of The Food Safety Regulations and 4.1 of the Public Eating Establishment Standards.
Temperature Control - Cooking, Reheating and Hot Holding: Potentially hazardous food is not kept at an internal temperature of 60°C (140°F) or greater for hot holding. Refer to clause 23(1)(a) of The Food Safety Regulations.
Food Protection: Food or drink (including water and ice) is not prepared, stored, cooked, processed, dispensed, transported, served or sold in a sanitary manner or under sanitary conditions. Refer to clauses 19(1)(b) & 19(2)(b) of The Food Safety Regulations.
No violations
3 violations
Temperature Control - Cooling, Thawing and Refrigeration: Potentially hazardous food is not kept at a temperature of 4°C (40°F) or less under refrigeration. Refer to clause 23(1)(a) of The Food Safety Regulations.
Mechanical Dishwashing: Chlorine sanitizing solution is not at least 100 parts per million at 24°C - 44°C (75°F - 111°F). Refer to 3.1.c.ii of the Public Eating Establishment Standard.
Maintenance & General Sanitation: Wiping cloths for cleaning tables and counters are not immersed in an approved sanitizing solution before each use. Refer to 4.6 of the Public Eating Establishment Standards.
This record comes from the Saskatchewan Health Authority, via the provincial Inspection InSite portal. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
SK inspections are recorded as In Compliance, Not in Compliance, or Closed. In Compliance means no violations were cited on the visit. Not in Compliance means issues were found and the operator must correct them, with a re-inspection scheduled. A closed order means the inspector required the place to stop serving customers until the issues were corrected.