125 Everitt Drive North
This restaurant has been inspected 10 times since September 20, 2024, with 10 passes and 0 closures on record.
X Ventilation canopy is due for professional cleaning / service. Last service was completed June 2024 with expiration of December 2024., , X The cold-water handle on the hand washing sink on the wall behind the main cook line doesn't work.
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.
X Ventilation canopy is due for professional cleaning / service. Last service was completed June 2024 with expiration of December 2024., , X The cold-water handle on the hand washing sink on the wall behind the main cook line doesn't work.
X The hand washing sink next to the prep area across from the walk-in cooler was clogged. This was repaired during the inspection. Ensure staff are not using hand washing sinks as dump sinks., , X The hand washing sink serving the baking area of the kitchen had a knife stored in it. The knife was removed during the inspection. Ensure staff are not using hand washing sinks for other purposes.
X Food safety certificate was not available for review.
X Ventilation canopy is due for professional cleaning / service. Last service was completed June 2024 with expiration of December 2024., , X The cold-water handle on the hand washing sink on the wall behind the main cook line doesn't work.
X Food debris and grime build up noted under the dishwashing area , - On the "Insinkerator" controls, electrical wiring, and hard-to-reach areas near the floor and back wall., , X Food debris and grime build up noted under the prep table area closest to the office / across from the walk-in cooler.
Seal behind sink in dishwashing area is no longer in good repair and show signs of mold growth. Replace.
*Caulking along the dishwashing area/table was cracked and mouldy. Replace caulking and ensure it is in good repair.
Seal behind sink in dishwashing area is no longer in good repair and show signs of mold growth. Replace.
*Caulking along the dishwashing area/table was cracked and mouldy. Replace caulking and ensure it is in good repair.
Seal behind sink in dishwashing area is no longer in good repair and show signs of mold growth. Replace.
*Caulking along the dishwashing area/table was cracked and mouldy. Replace caulking and ensure it is in good repair.
Seal behind sink in dishwashing area is no longer in good repair and show signs of mold growth. Replace.
*Caulking along the dishwashing area/table was cracked and mouldy. Replace caulking and ensure it is in good repair.
*Multiple pieces of equipment require cleaning due to build up of food debris or caked on spills, -Stand along mixer – cage and back splash , -Table top mixer – cage and back splash, -Table top meat slicer- back of slicer, -Plastic storage containers used to store condiments, coffee, tea located in the front servery area – inside and outside of containers
*Cleaning of all areas in the kitchen due to accumulation of grime, dirt, debris dust etc. Areas included but not limited to: dishwashing area/ top of dishwasher, flooring under 3 compartment sinks, flooring under food preparation sinks, flooring under food preparation areas /work tables, behind cooking equipment/cookline, around grease traps, ceiling vents, walls and all hard to each areas., , Oct 16/14, Cleaning completed for following areas:, Top of dishwasher , Ceiling vent in dishwashing area.
*Multiple sanitizing buckets were tested 3/3 were below 200ppm of Quat. Refresh and ensure adequate sanitizer is available at all times. Corrected on site: sanitizer refresh, concentration adequate.
*Two trays of casserole for lunch were found in the Metro brand proofer, temperature was 50C. Discussed with manager proofer cannot be used as hot holding as temperature does not reach 60C. Immediately move food products into a proper hot holding unit to maintained foods at 60C or higher. Corrected on site: foods relocated to the oven.
*Multiple hand sinks the paper towel dispense was empty. Refill or repair/replace dispenser if it is broken. , -hand sink directly beside cooking area in the back. Corrected on site: refilled , -hand sink directly across from the cooking area in the back Corrected on site: refilled , -hand sink outside kitchen manager’s office. Broken dispenser- repair or replace. , , *Hand sink directly across from the cooking area in the back was blocked by 3 large jugs of cooking oil. Immediately relocate oil and ensure hand sinks are accessible at all times. Corrected on site: oil was relocated to table under baking area.
*Cleaning and reorganization required for the following areas , -Staff storage room – adequately separate and label area for staff personnel items and facility items, -Metal shelving against the wall between dishwasher and 3 compartment sinks – remove unnecessary items
Seal behind sink in dishwashing area is no longer in good repair and show signs of mold growth. Replace.
*Caulking along the dishwashing area/table was cracked and mouldy. Replace caulking and ensure it is in good repair.
*Multiple pieces of equipment require cleaning due to build up of food debris or caked on spills, -Stand along mixer – cage and back splash , -Table top mixer – cage and back splash, -Table top meat slicer- back of slicer, -Plastic storage containers used to store condiments, coffee, tea located in the front servery area – inside and outside of containers
*Cleaning of all areas in the kitchen due to accumulation of grime, dirt, debris dust etc. Areas included but not limited to: dishwashing area/ top of dishwasher, flooring under 3 compartment sinks, flooring under food preparation sinks, flooring under food preparation areas /work tables, behind cooking equipment/cookline, around grease traps, ceiling vents, walls and all hard to each areas.