200 Rankin Drive
This restaurant has been inspected 4 times since September 9, 2024, with 4 passes and 0 closures on record.
Deli: Chicken tenders were measured at 11 °C at the time of inspection. The operator had kept the chicken at room temperature; however, it had been out for less than the 2‑hour time limit. The operator was instructed to reheat the chicken to an internal temperature of 74 °C and then hold it at or above 60 °C. The operator was further instructed that cooked foods must be maintained at either under 4 °C or above 60 °C to prevent bacterial growth and contamination.
: Improper thawing practices were observed. The operator was thawing frozen garlic and gravy by placing them in a bucket of standing water. The operator was instructed that frozen foods must be thawed under cold running water, in a refrigerator/cooler, or by another approved method to prevent temperature abuse and reduce the risk of bacterial growth.
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.
Warehouse: A significant gap was observed beneath the receiving back door. The operator was advised to repair the door to prevent potential pest entry.
***There were soiled cleaning cloths present on the counters. Discussed proper procedures (soiled cloths were to be put in for laundry or stored in a sanitizer solution between uses. They were moved to the laundry bag during the inspection.
***Staff person came in the cutting room grabbed gloves and started to put them on. Gloves are not a replacement for hand hygiene. Discussed with staff hand washing prior to putting on gloves as well as when changing gloves. Staff discarded the gloves and washed hands. Discussed options such as having the gloves close to the hand sink to encourage hand washing before putting gloves on. there was not much room by the hand sink for storage of gloves.
***there were metal anti cut gloves left on the edge of the hand sink. Discussed the potential lack of sanitation with this procedure. Staff present sanitized the gloves and installed new hooks and hung them up.
Sanitizer in the Deli and Bakery were at inadequate concentrations., , Ensure sanitizers in the bucket are replaced after every 2 hours and when visibly dirty.