255 - 700 St. Albert Trail
Conforme
3 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
13 mars 2025
Conforme***There were no paper towels present by the front hand sink. Staff corrected during the inspection.
***The chlorine test strips in use were discoloured. Showed how the non white test strips could give an inaccurate reading of sanitizer when there was none present. There was a new package of test strips and the discoloured ones were discarded.
***there were single service customer utensils that were not well stored. Corrected during the inspection. The handles were to be reachable by the staff who were passing them out.
Ce restaurant a été inspecté 2 fois depuis le 9 septembre 2024, avec 1 conforme, 1 non conforme et 1 fermeture au dossier.
3 infractions
***There were no paper towels present by the front hand sink. Staff corrected during the inspection.
***The chlorine test strips in use were discoloured. Showed how the non white test strips could give an inaccurate reading of sanitizer when there was none present. There was a new package of test strips and the discoloured ones were discarded.
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.
***there were single service customer utensils that were not well stored. Corrected during the inspection. The handles were to be reachable by the staff who were passing them out.
3 infractions
Donair meat are not being secondary cooked before hot holding or cooling., , Ensure safe cooking steps of donair are followed., 1. Shaved meat is cooked undergoes a secondary cooking process up to 74C., Before cooling or hot holding., , Guidance document was discussed during inspection and sent via email.
Donair meat in hot holding unit was at 44C using an infrared thermometer. Operator indicated it was shaved within the past hour, meat was reheated and hot holding unit was increased to achieve a temperature of 60C in the unit., , Ensure hot holding unit is monitored every 2 hours and maintained at a minimum temperature of 60C at all times.
The mechanical ventilation hood is due to professional maintenance.