50 - 40 Chisholm Avenue
17 décembre 2025
RéussiAucune infraction trouvée
Ce restaurant a été inspecté 7 fois depuis le 15 juillet 2024, avec 7 réussites et 1 fermeture au dossier.
Facility is not keeping temperature logs for coolers and freezers.
The front handwashing sink located closest to the entry is not draining properly. There appears to be a leak and blockage occurring with the sump pump used to drain it. This handwashing sink is required to be in operation for food handling to take place in this area.
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.
Several ceiling tiles near the dishwashing sink have been moved out of place and must be returned to ensure ceiling is complete.
A large, open top, air chiller display case was found to be at a temperature ranging from 10.3C to 13.5C (internal probe of product). Do not store perishable items in this display case until it is capable of achieving 4C or colder at all times.
The front handwashing sink located closest to the entry is not draining properly. There appears to be a leak and blockage occurring with the sump pump used to drain it. This handwashing sink is required to be in operation for food handling to take place in this area.
A large, open top, air chiller display case was found to be at a temperature ranging from 10.3C to 13.5C (internal probe of product). Do not store perishable items in this display case until it is capable of achieving 4C or colder at all times.
Facility has been placing their own baited traps. Educated as to the requirement of bait/poison being placed by licensed pest control operators only.
A large, open top, air chiller display case was found to be at a temperature ranging from 10.3C to 13.5C (internal probe of product). Display case held beef jerky, pepperoni, sausages, hard and soft cheeses, bacon and eggs. All items were moved to a back cooler capable of maintaining 4C at all times at the request of the PHI.
The front handwashing sink located closest to the entry is not draining properly. There appears to be a leak and blockage occurring with the sump pump used to drain it. This handwashing sink is required to be in operation for food handling to take place in this area.
Facility has not been keeping monthly records of pest control measures. New template sent along with report.
A large, open top, air chiller display case was found to be at a temperature ranging from 10.3C to 13.5C (internal probe of product). Do not store perishable items in this display case until it is capable of achieving 4C or colder at all times.
1. Cleaning cloths were noted to be stored on prep counters. Food handlers were noted to be wiping hands using cleaning cloths. Cleaning cloths were also noted to be in physical contact with food items. , Please note that cleaning cloths must be stored in a sanitizing solution at all times. Please do not store cleaning cloths on prep counter or use them to wipe hands. These food items were discarded during the inspection. , 2. A sanitizing solution was either not observed or was noted to be at 10 ppm., The operator prepared fresh bleach solution during the inspection. The operator was further advised to ensure that a bleach solution at 100 ppm is present at each workstation at all times. , 3. Food debris noted on hard-to-reach surfaces of the meat slicer. , Please note that the meat slicer must be dismantled to achieve proper cleaning and sanitation. A brush must be used to clean/sanitize hard-to-reach surfaces.
Food handlers were not washing hands between tasks. Food handlers were noted to be wiping hands using cleaning cloths. Food handlers were unaware of glove policy. , Importance of hand washing, and glove policy were discussed with the operator during the inspection. Hands must be washed between tasks, before putting gloves on, after taking them off and between gloves change, after handling raw meat. Please wash hands.
General cleaning is required in the facility. , Please clean the facility thoroughly and ensure it is maintained in a clean and sanitary manner at all times.