425 - 935 St. Albert Trail
This restaurant has been inspected 8 times since August 6, 2024, with 8 passes and 0 closures on record.
The sanitizing sink plumbing line was noted to be leaking whenever the sink was draining. , Please repair the leaking plumbing line.
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.
The concentration of quat solution was noted to be at 0 ppm in both sanitizing buckets and the dishwashing sanitizing sink. It was noted that the auto dispenser was dispensing quat at 0 ppm. It was also noted that the concentrated quat stock has been diluted and additional stock concentrate was not available. The facility was not testing quat concentration. , The operator was advised to order quat concentrate. The operator was further advised not to dilute the concentrate and have an additional concentrate available in the facility all times. A test strip must be used to test the concentration of quat and ensure it is maintained at 200 ppm at all times., The operator purchased concentrate bleach and PHI showed the operator how to mix a bleach solution. The operator indicated that they would use bleach until they receive quat concentrate.
It was noted that the facility was thawing raw chicken in the water., Please ensure that the thawing must occurred under cold running water, or in a cooler maintained below or at 4 degrees C or cooked directly from frozen state or in a microwave. The cold-water faucet was turned on during the inspection
The concentration of quat solution was noted to be at 0 ppm in the sanitizing sink. It was noted that the auto dispenser was dispensing quat at 0 ppm. It was also noted that the concentrated quat stock has been diluted and additional stock concentrate was not available. The facility was not testing quat concentration. , The operator was advised to order quat concentrate. The operator was further advised not to dilute the concentrate and have an additional concentrate available in the facility all times. A test strip must be used to test the concentration of quat and ensure it is maintained at 200 ppm at all times., The operator purchased concentrate bleach and PHI showed the operator how to mix a bleach solution. The operator indicated that they would use bleach until they receive quat concentrate.
Pest control records were not observed at the time of inspection. , Please maintain monthly pest control records.
The sanitizing sink plumbing line was noted to be leaking whenever the sink was draining. , Please repair the leaking plumbing line.
The facility uses quat solution, but lactic acid test strips were noted. , Please acquire quat test strips.
The sanitizer in the buckets were at inadequate concentrations., Ensure sanitizer concentration is maintained and 200ppm, and change out sanitizer in the bucket after every 2 hours.
It was noted that food handlers were not washing hands between tasks and were also unaware of glove policy. , Importance of hand washing, and glove policy were discussed with the operator. Hand must be washed between tasks, before putting gloves on and after taking the off, between gloves change, after handling soiled dishes, and before handling clean dishes. Please wash hands and follow proper glove policy.
1. It was noted that the facility was not following proper manual dishwashing procedures. , Proper three compartment dishwashing procedures were discussed with the operator during the inspection. Please follow following dishwashing procedures:, - wash with soap and water in the first sink, , - rinse with clean water in the second sink, , - prepare a sanitizing solution in the third sink. Use a test strip to test the concentration. Fully submerge all clean dishes in the sanitizing solution for at least two minutes. Air dry all dishes., 2. Large dishes were noted in the facility. These dishes do not fully submerge in the sink. Please either install a large sink or remove all larger dishes from the facility.
It was noted that the facility was not using test strips to test the concentration of the sanitizing solution. , This was discussed with the operator during the inspection. Please use a test strip to test the concentration of the sanitizing solution.