440 St. Albert Trail
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
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.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Stacked Pancake & Breakfast House
Ce restaurant a été inspecté 10 fois depuis le 14 juin 2023, avec 4 conformes, 6 non conformes et 1 fermeture au dossier.
Aucune infraction
Aucune infraction
Aucune infraction
4 infractions
Prepared quats sanitizer solution on the kitchen prep table was measured at 100 ppm. The Operator was instructed to replace the solution with a freshly prepared one, which measured 200 ppm.
Cocktail sauce and tartar sauce portions were measured at 22.9°C and 22.8°C, respectively. Bulk container for the sauces stated, " Refrigerated after opening". The operator was instructed to discard the affected food items and to ensure that all perishable foods are maintained at less than 4°C at all times. A total of nine portion cups of cocktail sauce and two portion cups of tartar sauce were discarded during the inspection.
Coleslaw was measured at 12.6°C, while the temperature of the water bath in which it was held was measured at 8.2°C. The operator was instructed to discard the Coleslaw and to ensure that all perishable foods are maintained at less than 4°C at all times. A total of eleven portion cups of coleslaw were discarded during the inspection.
6 infractions
Rags were observed not in an approved sanitizer solution.
A splash guard is required to be installed between the hand washing sink and the ice well in the front service area.
Scoops with no handles were being used in the bread crumbs, allowing potential contamination of the bulk supply.
Shelves in the back storage room and shelves in the front prep area have begun to show wear and tear, and are no longer smooth, moisture resistant and easy to clean. Must be painted or repaired.
Aucune infraction
7 infractions
The concentration of a bucket of Quat sanitizer solution at the cooking line was measured to be less than 50ppm. The staff present prepared a fresh 200ppm solution during inspection., , Please ensure the required 200ppm Quat sanitizer solution is maintained at all times.
Food items such as chicken were left open in the walk-in freezer. The staff covered the food items during inspection., , Ensure food at the facility are always covered during storage to prevent contamination.
0ppm chlorine sanitizer solution was measured from the low temperature dishwasher after running multiple cycles. The staff present adjusted the sanitizer line after which 100ppm chlorine solution was measured., , Please implement a daily check for the dishwasher to confirm the chlorine sanitizer solution. Records must be kept for review during next inspection.
1 infraction
The top surface of the mechanical dishwasher was noted in unsanitary condition., , Ensure the dishwasher exterior surfaces are cleaned properly.
2 infractions
The top surface of the mechanical dishwasher was noted in unsanitary condition., , Ensure the dishwasher exterior surfaces are cleaned properly.
The floors throughout the kitchen are in need of a deep cleaning, with special attention underneath and behind equipment.
5 infractions
The ice stored in the sink next to the handwashing sink located in the front business area was noted without a lid. The owner placed a cover on the sink to prevent contamination of ice during handwashing., , Ensure the ice is covered and protected from contamination during handwashing.
1- A sugar bag was noted being stored on the floor inside the dry storage area. The owner removed the sugar bag and stored on the shelf during inspection., , Ensure the foods are properly stored 6"above the ground to prevent contamination., , 2- A bowl was noted being used as scoop in a dry good container. Owner removed the bowl from the container during inspection., , Ensure proper scoops with handles are used to handle dry goods and handled scoops are stored properly to prevent direct contact of food with handles of the scoops in the containers.
Quats test strips were found to be expired (EXP: July 2025). The Operator was instructed to obtain new quats test strips.
High level dusting and grease removal is required on the ceilings and upper walls near ventilation grates.
Deep cleaning is required under the prep cooler line, with visible food remnants and grease.
Boxes of food were stored on the floor inside the walk-in freezer. The staff present moved the boxes away from the floor during inspection., , Please ensure food items in the facility are always stored at least 6-inches above the floor.
Chlorine test strips were not observed. Chlorine test strips are required to measure/verify the sanitizer concentration for the dishwasher., , Please obtain chlorine test strips.
Some chopping boards in the facility were not smooth and easy to clean. Blue, green, red and white chopping boards were observed to be pitted with lots of grooves. , , Please replace the chopping boards, so they are smooth and easy to clean.
1. Clean utensils such as knives and scrappers were stored in an unclean container. The staff present moved the utensils and container for washing and sanitizing during inspection., , Ensure utensil storage containers are always maintained in a sanitary condition. , , 2. An ice scoop at the front service area was stored on the counter. The staff moved the scoop to the back for washing and sanitizing and was advised by the PHI to ensure the scoop is always stored in a clean container. ,
A lid of the insert container in the cooler was noted being in disrepair with sharp edges. Staff working in the kitchen discarded the lid and placed another lid on the container in good repair., , Ensure all utensils in the facility are in good repair.
The top surface of the mechanical dishwasher was noted in unsanitary condition., , Ensure the dishwasher exterior surfaces are cleaned properly.
The floor of the walk-in freezer was noted in unsanitary condition., , Ensure the areas indicated are cleaned properly. Follow the daily, weekly and monthly cleaning schedule to maintain the facility in a clean and sanitary condition.