40 Ironwood Point
April 27, 2026
Pass*Four wiping cloth sanitizer containers were tested and only two containers had adequate sanitizer concentration. One container by hand sink had inadequate sanitizer concentration. Another container by hot holding unit contained only had wiping cloths and no sanitizer. Reviewed and reminded staff to ensure to keep wiping cloths in sanitizer when not in use, to change out sanitizer more frequently, and to verify concentrations with test strips. Sanitizer was refreshed and adequate concentration was confirmed. Dirty wiping cloths were removed.
*Cross contamination was found on a rolling rack in the walk in cooler, raw dough was stored on top of ready to eat desserts. Reorganize rolling rack and ensure raw dough are stored on the lowest shelf/below ready to eat items to prevent cross contamination. Staff reorganized rolling rack, dough was moved to the lowest shelf and some were moved out of the cooler to be baked for lunch., , , *Plates of salad were stacked on top of each other without a barrier to protect from contamination from the bottom of the plates. Discussed using a plastic wrap, lid or tray to create a barrier. Add a barrier to ensure all foods are protected from contamination. Staff reorganized the plates of salad and added plastic wrap to create a barrier before stacking.
*Staff personal water bottles/travel mugs were found in the kitchen on a shelf. Clearly designate and label areas for staff to store their personal beverages to prevent cross contamination.
*The interior finishes of drawers located the self-serve snack station were wearing down, with paint chipping and surfaces were no longer smooth. Ensure finishes are smooth, and easy to clean.
*The following equipment needs to be cleaned and sanitized:, -coffee cups stored in a dish rack by the reach in beverage cooler -spills on top of the cups – cups were moved to dishwashing , - inside of the microwave and microwave plate -food splashes and debris -cleaning started during inspection , -reach in beverage cooler – spills on the lowest shelf , -juice machine nozzles and parts -sticky residues, -top of the dishwasher- debris accumulation , , *Staff was mopping up the contents from the grease trap. Staff indicated it was leaking. There was strong unpleasant odor noted. Please service the grease trap and ensure it is in good working condition.
*The area under the dishwashing table and machines require cleaning. Lot of debris accumulation and broken dishes. Ensure area is cleaned daily.
This restaurant has been inspected 6 times since December 12, 2024, with 6 passes and 0 closures on record.
*Four wiping cloth sanitizer containers were tested and only two containers had adequate sanitizer concentration. One container by hand sink had inadequate sanitizer concentration. Another container by hot holding unit contained only had wiping cloths and no sanitizer. Reviewed and reminded staff to ensure to keep wiping cloths in sanitizer when not in use, to change out sanitizer more frequently, and to verify concentrations with test strips. Sanitizer was refreshed and adequate concentration was confirmed. Dirty wiping cloths were removed.
*Cross contamination was found on a rolling rack in the walk in cooler, raw dough was stored on top of ready to eat desserts. Reorganize rolling rack and ensure raw dough are stored on the lowest shelf/below ready to eat items to prevent cross contamination. Staff reorganized rolling rack, dough was moved to the lowest shelf and some were moved out of the cooler to be baked for lunch., , , *Plates of salad were stacked on top of each other without a barrier to protect from contamination from the bottom of the plates. Discussed using a plastic wrap, lid or tray to create a barrier. Add a barrier to ensure all foods are protected from contamination. Staff reorganized the plates of salad and added plastic wrap to create a barrier before stacking.
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.
*Staff personal water bottles/travel mugs were found in the kitchen on a shelf. Clearly designate and label areas for staff to store their personal beverages to prevent cross contamination.
*The interior finishes of drawers located the self-serve snack station were wearing down, with paint chipping and surfaces were no longer smooth. Ensure finishes are smooth, and easy to clean.
*The following equipment needs to be cleaned and sanitized:, -coffee cups stored in a dish rack by the reach in beverage cooler -spills on top of the cups – cups were moved to dishwashing , - inside of the microwave and microwave plate -food splashes and debris -cleaning started during inspection , -reach in beverage cooler – spills on the lowest shelf , -juice machine nozzles and parts -sticky residues, -top of the dishwasher- debris accumulation , , *Staff was mopping up the contents from the grease trap. Staff indicated it was leaking. There was strong unpleasant odor noted. Please service the grease trap and ensure it is in good working condition.
*The area under the dishwashing table and machines require cleaning. Lot of debris accumulation and broken dishes. Ensure area is cleaned daily.
One dry food scoop handle was stored in the product, and the ice scoop was stored on top of the machine.
*The walk-in cooler door handle was in disrepair (rough finish) - please repair/replace., *One food rack cover was in disrepair (torn) - please replace.
*Frozen food products were stored directly on the floor in the walk in freezer. Reorganize freezer, elevate food products off the floor to protect from contamination, prevent pest access and facilitate cleaning. Corrected: later in the day: manager sent photo confirming a food products have been elevated off the floor.
*Ice scoop was found on top of the ice machine. Discussed ice scoop should be stored in a manner to protect from contamination. Corrected: Scoop was placed into dishwashing during inspection. Manager instructed staff to place scoop into dishwashing after every use.
*Caulking along the dishwashing area was either missing or had mould like substance. Please redo caulking and ensure the water tight junction is in good condition.
*Rinse gauge on the dishwasher was not displaying the correct final rinse temperature when dishwasher was reaching 180F/82C. Please repair.
*Single use beverage lids were improperly stored, food contact was side up. Discussed ensure food contact side is stored down to prevent contamination. Corrected on site: manager discarded the dirty lids and reviewed with staff.
*Buildup of grease and grime noted on the wall behind the dishwasher and on the floor/wall areas under the dishwasher. Please clean areas and maintain sanitation.