371A St. Albert Trail
15 mai 2026
RéussiThe back door was found propped open while maintenance work was being carried out. The operator was advised to keep the door closed at all times to prevent potential pest entry. The operator closed the door upon request.
The walk‑in cooler floor was observed with water pooled in the corner. The water appeared to be originating from the freezer unit located within the walk‑in cooler during its defrost cycle. Standing water on the floor creates unsanitary conditions and poses a slip hazard to staff. Persistent moisture can support microbial growth and may contribute to cross‑contamination if staff track water to other areas of the facility on their footwear., The operator was advised to correct the issue by servicing and maintaining the freezer defrost drainage system to ensure water is properly contained and drained. Floors must be kept clean and dry, with any accumulated water removed promptly and the area cleaned and sanitized as required.
Ce restaurant a été inspecté 4 fois depuis le 29 janvier 2025, avec 4 réussites et 1 fermeture au dossier.
The back door was found propped open while maintenance work was being carried out. The operator was advised to keep the door closed at all times to prevent potential pest entry. The operator closed the door upon request.
The walk‑in cooler floor was observed with water pooled in the corner. The water appeared to be originating from the freezer unit located within the walk‑in cooler during its defrost cycle. Standing water on the floor creates unsanitary conditions and poses a slip hazard to staff. Persistent moisture can support microbial growth and may contribute to cross‑contamination if staff track water to other areas of the facility on their footwear., The operator was advised to correct the issue by servicing and maintaining the freezer defrost drainage system to ensure water is properly contained and drained. Floors must be kept clean and dry, with any accumulated water removed promptly and the area cleaned and sanitized as required.
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.
Quats sanitizer bucket was observed with flour residue settled at the bottom and tested at 50 ppm. The operator was advised to prepare a fresh sanitizer solution, which was subsequently measured at 200 ppm.
Crispy onions with a discard date of May 5 were observed in the compartment cooler. The operator voluntarily discarded the product, and education was provided on not using food items that have passed their discard date and time.
Mayonnaise was observed stored in a plastic squeeze bottle in the refrigeration unit without a lid and positioned directly beneath the cooler fan. The operator was directed to discard the product due to an increased risk of contamination from improper storage, as uncovered food stored under an air flow source may be exposed to airborne contaminants and condensation. The item was discarded.
In the raw meat walk‑in cooler, the floor was observed to be wet with water and visible raw poultry juices from thawing chicken stored in plastic containers. This condition presents a cross‑contamination risk, as staff movement in and out of the cooler can transfer raw meat contamination via footwear to other areas of the facility., The operator was directed to immediately clean and sanitize the walk‑in cooler floor and ensure all raw poultry is stored and thawed in intact, leak‑proof containers. The operator was advised to promptly address spills during thawing and implement practices to prevent the spread of contamination from the raw meat storage area.
Chicken was measured at 58 °C using an infrared thermometer while in the hot holding unit. Time‑stamp stickers on the batches indicated that the chicken had exceeded the allowable discard time. PHI educated staff on the importance of monitoring hot holding temperatures and using time as a public health control. The operator voluntarily discarded the chicken.
The operator stated that frozen chicken was thawed overnight in standing cold water (not continuously running) when asked by the PHI to explain the thawing procedure. This method is not permitted, as standing water can warm into the temperature danger zone over time, allowing bacterial growth and potential toxin production that may not be destroyed by subsequent cooking., , Education was provided on approved thawing methods in accordance with the Alberta Food Retail and Foodservices Code, including thawing under continuous cold running potable water, transferring food from the freezer to refrigeration at 4 °C or lower overnight, or using a microwave provided the food is cooked immediately afterward.
The walk‑in cooler floor was observed with water pooled in the corner. The water appeared to be originating from the freezer unit located within the walk‑in cooler during its defrost cycle. Standing water on the floor creates unsanitary conditions and poses a slip hazard to staff. Persistent moisture can support microbial growth and may contribute to cross‑contamination if staff track water to other areas of the facility on their footwear., The operator was advised to correct the issue by servicing and maintaining the freezer defrost drainage system to ensure water is properly contained and drained. Floors must be kept clean and dry, with any accumulated water removed promptly and the area cleaned and sanitized as required.
The floor underneath the racks and the green shelving in the walk‑in cooler were observed to require cleaning.
The beverage dispensers in both the kitchen and dining areas were observed with dried food buildup and dust accumulation. The operator was advised to clean and sanitize the affected areas to maintain equipment in a sanitary condition.
***There were non working hand sinks (drive through and back areas).