130 - 15 Perron Street
14 août 2025
Réussi***The chlorine test papers available were discoloured and did not provide an accurate reading when checked. Picture of the new test strips was provided following the inspection.
***There was a build up or dirt present on the edges of the high traffic areas and in the hard to reach areas (under equipment).
Ce restaurant a été inspecté 2 fois depuis le 3 septembre 2024, avec 2 réussites et 1 fermeture au dossier.
***The chlorine test papers available were discoloured and did not provide an accurate reading when checked. Picture of the new test strips was provided following the inspection.
***There was a build up or dirt present on the edges of the high traffic areas and in the hard to reach areas (under equipment).
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.
- Prep cooler by the dishwasher was measured at 13-15C using a surface thermometer. Internal temperature of high risk food stored in the cooler for over 4 hours was measured at 13C using a probe thermometer. Temperature records were not available. High risk food was discarded during inspection, low risk food was moved to a functional cooler., , - Thermometer was missing in some coolers., , Ensure high risk food in a cooler is maintained at 4C or less., Ensure all refrigerating units have a functional thermometer at all times.
- Prep cooler by the dishwasher was measured at 13-15C using a surface thermometer. Internal temperature of high risk food stored in the cooler for over 4 hours was measured at 13C using a probe thermometer. Temperature records were not available. , , Ensure the cooler is not used to store high risk food until a temperature of 4C or less can be achieved.