1 - 30 Chevigny Street
This restaurant has been inspected 5 times since August 23, 2024, with 5 passes and 0 closures on record.
***Discussed the source bottle was not to be laundry bleach but regular bleach (not HE, not lemon scented, no fabric guard, no colour safe, no splashless etc)., Picture of the correct product was requested to be sent by e-mail following the 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.
Pest control records were not observed. , Please maintain pest conrol records.
A sanitizing solution was not observed int eh facility. , Please ensure one of the approved sanitizing solutions is present in the facility. Following are approved sanitizing solutions:, - a bleach solution at 100 ppm, , - a quaternary ammonium solution at 200 ppm., - an Iodine solution at 12.5 - 25 ppm., Please acquire test strips.
Food handlers were not washing hands between tasks. , Importance of hand washing was discussed with the operator. Hands must be washed between tasks. Please wash hands.
1. All refrigerators were turned off. , The operator turned on the generator during the inspection. , 2. A thermometer was not observed in one of the coolers. , Please install a functional thermometer in the cooler.
1. It was noted that the facility was not following proper manual dishwashing procedures. , Proper manual dishwashing procedures were discussed with the operator during the inspection. Please follow following procedures:, - wash all dishes with soap and water and rinse with clean water in the first sink. , - prepare a sanitizing solution in the second sink and leave clean dishes fully submerged in the bleach solution for at least two minutes. , - air dry all dishes., 2. The dishwashing sinks in the facility was very small and are not able to fully submerge utensils. , Pelas either install larger sinks or remove larger utensils.
Hot water was not observed. , The operator turned on the generator during the inspection. Please ensure that hot water is present in the facility.
Test strips were not observed. , Please acquire test strips.
Pest control records were not observed. , Please maintain pest conrol records.
A garbage bin was not observed. , Please acquire a garbage bin.
The concertation of quat solution was noted o be at 100 ppm. , Please ensure that the quat solution is maintained at 200 ppm at all times.
Food handlers were not washing hands between tasks. , Importance of hand washing was discussed with the operator. Hands must be washed between tasks. Please wash hands.
1. The temperature of both coolers were noted to be t 6.4 degrees C. , Please maintain all coolers at or below 4 degrees C. , 2. A thermometer was not observed in one of the coolers. , Please install a functional thermometer in the cooler.
1. It was noted that the facility was not following proper manual dishwashing procedures. , Proper manual dishwashing procedures were discussed with the operator during the inspection. Please follow following procedures:, - wash all dishes with soap and water and rinse with clean water in the first sink. , - prepare a sanitizing solution in the second sink and leave clean dishes fully submerged in the bleach solution for at least two minutes. , - air dry all dishes.
Pest control records were not observed. , Please maintain pest conrol records.
A garbage bin was not observed. , Please acquire a garbage bin.