300 - 625 St. Albert Trail
This restaurant has been inspected 7 times since November 18, 2024, with 7 passes and 0 closures on record.
The bleach solution was noted to be at 50 ppm. , The operator prepared fresh bleach solution during the inspection and the concentration was noted to be at 100 ppm.
It was noted that the facility was not loading dishwasher tray properly. Two layers of dishes were noted. Silicon bibs were noted to be loaded on top of each other. , Proper dishwashing loading was discussed with the operator during the inspection. Please ensure to use single layer to achieve proper cleaning and sanitizing.
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.
The wall areas behind the dishwashing and hand washing sinks were noted to be peeling. , The operator indicated that they are planning to install proper backsplash.
1. Staff personal drinks such as coffee cup and water were noted on the prep counter stored next to client's lunch. , These were moved during the inspection. The operator was further advised to ensure that all staff personal food items are stored away from client's food and prep counters. Please designate an area to store staff personal items., 2. Nonfood such office supplies related items were stored with food related items such as crackers, measuring spoons, etc. , Please do not store food related items with nonfood related items.
General cleaning and organizing is required in the facility. , Please clean and organize the facility and ensure it is maintained in a sanitary state at all times.
Food handlers were noted to be wiping hands on their aprons and cutting grilled cheese sandwiches without washing hands., Importance of hand washing was discussed with the operator during the inspection. Hands must be washed between tasks. Please do not wipe hands on aprons. Please wash hands using soap and water and rinse with clean water and use a single use paper towel to dry/wipe hands.
Two raw beef tubes were noted to be touching two bags of broccoli. These were also stored on top of cheese., Both bags of broccoli and packs of cheese were moved during the inspection. The operator was further advised to store raw meat on the bottom shelf.
It was noted that the facility was not loading the commercial dishwasher properly. Cutlery and silicon bibs were noted to be stored on top of each other in the dishwasher tray, making it difficult to achieve proper cleaning and sanitizing. , This was discussed with the operator during the inspection. Please ensure all dishes/utensils are stacked besides each other instead of on top of each other.
General cleaning is required in the facility. , Please clean and sanitize the facility thoroughly and ensure it is maintained in a clean and sanitary manner.