186 - 1 Tache Street
This restaurant has been inspected 4 times since October 30, 2024, with 4 passes and 0 closures on record.
The bleach sanitizer concentration in the sanitizing bucket in the serving area was measured at 0 ppm. The operator was instructed to prepare a fresh solution, which was subsequently measured at 100 ppm.
The cleaning cloth was not fully immersed in the sanitizer bucket. The operator was instructed to fill the bucket with an adequate amount of sanitizer and ensure the cleaning cloth is completely submerged to maintain an effective sanitization process.
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.
Alberta records each visit as either a routine inspection (with any violations noted) or a closed order. If you see violations listed without a closed order, the operator was allowed to continue while addressing them. A closed order means the inspector required the kitchen to stop serving customers until the issues were corrected.
Operators were observed consuming hot beverages in the food-handling area. PHI intervened and provided education, advising that operators are strictly prohibited from consuming food or beverages while working. Staff must use the designated staff area and wash their hands before returning to work.
The kitchen refrigeration unit was measured at 10 °C using a probe thermometer. The operator was instructed to relocate all perishable foods to the walk-in cooler until the unit is repaired by maintenance.
No pest control records were available for review. The operator was instructed to complete pest control documentation monthly and maintain records for proper documentation and review.
The oven was observed with heavy buildup of burnt food residue and grease on the racks, walls, and lower surfaces, indicating that it has not been deep cleaned recently. The operator was advised to clean it thoroughly to ensure proper food safety.
A sanitizer bucket in the front drink prep area was tested and was found to be at 0 ppm chlorine. Sanitizer was remade at the request of the PHI. Other buckets and spray bottles were tested and were satisfactory.
Many in-use cleaning cloths were observed out on countertops. Once a cloth is wet and in use, it must be left soaking in an approved sanitizer solution. Otherwise, rags can be used one time, or the facility may use disposable paper towels.