1145 St. Albert Trail
This restaurant has been inspected 5 times since June 21, 2024, with 5 passes and 0 closures on record.
1. The concentration of quat solution was noted to be at 50 ppm. It was noted that the facility was not testing the concentration of quat solution. , PHI showed staff members how to prepare quat solution. Please run the auto dispenser line for few minutes prior to filing sanitizing bucket/spray bottle. Please use a test strip to test the concentration of quat solution and ensure it is maintained at 200 ppm at all times.
It was noted that staff members were not washing hands between tasks. , Importance of hand washing was discussed with the operator during the inspection. Please wash hands between tasks.
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.
Raw bacon was noted to be stored with yogurt cups. Raw bacon juices were noted to be oozing out of the cardboard box. , Raw bacon was moved in the reusable container during the inspection. The operator was further advised to store raw meat at the bottom shelf away from ready-to-eat food items.
Staff personal items such as jackets, stuffed toys, cigarette, etc. were noted to be stored with food items. , Please designate an area to store staff personal items. Please do not store staff personal items with food and food related items.
-Temperature and dishwashing records are not being maintained., , Ensure temperatures, quat sanitizer and dishwashing chlorine sanitizer are recorded daily.
1. High risk food were found at room temperature. Staff indicated they were the unused portions of self-serve food used during the breakfast which ended about an hour ago. Internal temperature of food was 10C. Food was moved into the cooler during inspection., 2. The service cooler was at 13C and dropped to 8C after being shut for a while. Food in the cooler were at an internal temperature 7-8C. Food was moved to the back cooler measured at 2C., , Ensure;, 1. high risk food requiring refrigeration is maintained at 4C or less., 2. the cooler should not be used for refrigeration until it is measured below 4C.
The chlorine sanitizer in the dishwasher was measured at 25ppm at the end of several cycles. There is a 3-compartment sink as well in the facility., Complete the sanitizing step in the 3-compartment sink until the dishwasher is able to achieve 100ppm of chlorine at the dish level after each cycle.
Sticky fly traps were hanging above the food handling area. , , Ensure fly traps are removed and located below food handling surfaces/area to prevent contamination of food.