8 - 76 Grosvenor Boulevard
This restaurant has been inspected 5 times since August 15, 2024, with 5 passes and 0 closures on record.
A prepared sanitizer solution was not readily available in the kitchen area at time of inspection.
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.
A prepared sanitizer solution was not readily available in the kitchen area at time of inspection.
The sink does not have a plug that fits, so the sink cannot hold water for sanitizing.
A prepared sanitizer solution was not readily available in the kitchen area at time of inspection.
Cleaning cloths that were wet and in use were observed out on counter tops and not in an approved sanitizer solution., , Sponges are also not to be used unless they are stored in an approved sanitizing solution while in use.
During discussion with employee, it was determined that they had been washing their hands in the adjacent washroom while handling food in the kitchen. Discussed at length that the kitchen contains a designated handwashing sink which is the only place that this should be occurring when food handling.
During discussion with an employee, they admitted dishes were only being washed with soap and water and left to dry. No sanitizing step was described. Proper manual dishwashing and sanitizing was discussed at length with Operator.
Designated hand washing sink was being used for purposes other than handwashing.
Loose chlorine test strips were in a small container in the kitchen, however, there was no bulk container available to determine colour change required or expiration date. Ensure strips remain in original packaging.
Three cutting boards were disposed of at time of inspection as they were deeply grooved and could not be cleaned and sanitized sufficiently.
A garbage container was not provided in the kitchen space. An operator would have to exit the kitchen space via a door to access one.