330 - 525 St. Albert Trail
2 mai 2025
Réussi***Proper glove use with hand washing was not being done. Discussed with staff that even though they were busy, hands were to be washed before putting on gloves and when changing gloves. Staff started hand washing during the inspection.
Ce restaurant a été inspecté 3 fois depuis le 31 janvier 2025, avec 3 réussites et 1 fermeture au dossier.
***Proper glove use with hand washing was not being done. Discussed with staff that even though they were busy, hands were to be washed before putting on gloves and when changing gloves. Staff started hand washing during the inspection.
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.
L'Alberta enregistre chaque visite soit comme une inspection routinière (avec d'éventuelles infractions notées), soit comme un ordre de fermeture. Si vous voyez des infractions listées sans ordre de fermeture, l'exploitant a été autorisé à poursuivre ses activités tout en les corrigeant. Un ordre de fermeture signifie que l'inspecteur a exigé l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
***the sanitizer solutions were less than the effective 200ppm Quat solution. Corrected during the inspection, new solution was made up that was 200ppm Quat solution.
***Cleaning cloths were stored on the counters and not in a sanitizer solution.
***Proper glove use with hand washing was not being done. Discussed with staff that even though they were busy, hands were to be washed before putting on gloves and when changing gloves. Staff started hand washing during the inspection.
***Discussed that the coolers with the tops opens created opportunity for contamination of the foods. Discussed and explained why the tops were to be closed when the unit was not in active use. cooler tops were closed during the inspection.
***There was a colander of shrimp present over the sink. Shrimp were temperature checked with a probe thermometer and were 17C. Discussed that when perishables were out being handled and staff was called away to deal with customers, perishable foods were not to remain out at room temperature. Staff discarded the shrimp during the inspection.
***Discussed that the coolers were not maintaining the safe food temperatures when the tops were open. This was not keeping the temperature to a safe 4C or colder. Picture was received following the inspection of the foods being 4C.
***The utensils were stored in room temperature water with no sanitizer present. Discussed options and staff emptied the containers and refilled with ice water.