210 - 840 St. Albert Trail
18 mars 2026
RéussiThe quat based sanitizer was not maintaining an effective concentration. They had a container of bleach and an effective chlorine sanitizer was made up. Discussed that in an open container with cloths going in and out it would have to be checked and changed to ensure an effective concentration was maintained.
Ce restaurant a été inspecté 3 fois depuis le 4 décembre 2024, avec 3 réussites et 1 fermeture au dossier.
The quat based sanitizer was not maintaining an effective concentration. They had a container of bleach and an effective chlorine sanitizer was made up. Discussed that in an open container with cloths going in and out it would have to be checked and changed to ensure an effective concentration was maintained.
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.
***Cleaning cloths were not stored in a sanitizer solution. There was no Quat sanitizer present in the containers. Corrected during the inspection. New solution was made up. Ensure that the sanitizer concentration is checked when the solution is made.
***The coolers and prep units lids were not being closed once the staff finished using them. Corrected during the inspection talked to operator and staff.
***The display cooler by the POS terminal was not maintain 4C temperature. It appeared to be finishing a defrost cycle and went down to 6C but then warmed back up and never reached the required 4C. The reading on the built in thermometer went down to 5C but then back up to 9C during the inspection., Operator plans on calling the repair company.
***Discussed the food equipment observed. Cracked/damaged/broken inserts and lids are to be removed. Bacteria can flourish in the small cracks and gaps in the unreachable surfaces.