190 - 375 St. Albert Trail
Conforme
2 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
12 mai 2025
***The sanitizer buckets were not being maintained at an effective 200ppm Quat solution. solution ranged from 50ppm to 100ppm. Corrected during the inspection. Discussed how the sanitizer concentration can change with use and it needed to be changed as often as necessary to maintain the effective 200ppm concentration.
***Wiping cloths were being left on the counters and not stored in an effective sanitizer solution between uses. Staff move the cloths to the sanitizer solution 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.
« 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.
Hudson's Bay 1145
Ce restaurant a été inspecté 7 fois depuis le 20 juillet 2023, avec 4 conformes, 3 non conformes et 1 fermeture au dossier.
2 infractions
***The sanitizer buckets were not being maintained at an effective 200ppm Quat solution. solution ranged from 50ppm to 100ppm. Corrected during the inspection. Discussed how the sanitizer concentration can change with use and it needed to be changed as often as necessary to maintain the effective 200ppm concentration.
***Wiping cloths were being left on the counters and not stored in an effective sanitizer solution between uses. Staff move the cloths to the sanitizer solution during the inspection.
1 infraction
***Coolers on the line did not have the covers closed. Corrected during the inspection. The temperature had started going down on those units after the lids were closed. Discussed that the lids were to be closed unless active serving or stocking was happening for the unit.
Aucune infraction
2 infractions
The clean containers were being stored wet and there was visible mould present on the containers., dishwashing staff was instructed to clean and sanitize again and ensure that they were not stacked up until they were completely dry.
***The dispensing station by the mop sink was found to be dispensing >400ppm of Quat sanitizer solution. They plan on contacting their rep and getting it corrected.
2 infractions
***The washed containers were being stacked wet (dishwasher had not been in yet this morning and there was water between the containers that had been previously washed). The chef started spreading them out to dry. Discussed allowing to air dry or using paper towels. Demonstrated how they could be stacked to allow air drying after washing.
***The dispensing station by the mop sink was found to be dispensing >400ppm of Quat sanitizer solution. They plan on contacting their rep and getting it corrected.
3 infractions
***The sanitizer concentration was >400ppm in the front buckets checked and the spray bottles. Discussed with cook, together checked the dispensing station and found that the one by the mop sink was putting out >400ppm. The one by the dishwasher was putting out 200ppm. Cook changed all the sanitizer containers using the working sanitizer dispenser by the dishwasher.
***There were wet stacked containers present on the clean container storage rack. Containers are to be air dried before being put away. Stacking wet containers can allow for the growth of bacteria and mould and create unsanitary surfaces.
***The dispensing station by the mop sink was found to be dispensing >400ppm of Quat sanitizer solution. They plan on contacting their rep and getting it corrected.
1 infraction
***There were wet containers present in the clean container pile on the shelving across from the walk in cooler. The nested wet containers were spread out to allow proper drying during the inspection. Staff will bring up with the regular dishwasher for this procedure. Do not stack the containers when they are still wet. Containers are to be air dried before being put away. Stacking wet containers can allow for the growth of bacteria and mould and create unsanitary surfaces.