255 - 700 St. Albert Trail
In Compliance
3 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
March 13, 2025
In Compliance***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.
This restaurant has been inspected 4 times since December 14, 2023, with 2 in compliance, 2 not in compliance, and 0 closures on record.
3 violations
***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.
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.
***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 violations
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.
No violations
2 violations
***Sanitizer solution was checked and corrected onsite. Ensure chlorine based sanitizer is maintained at 100 ppm. Corrected onsite staff made up new solution
***Chlorine test strips were not present. Iodine test strips are not capable of measuring the chlorine concentration.