105 - 4 Versailles Avenue
May 16, 2025
Pass***Pest control records were available for review until March (April and May were not available). Copy received by e-mail following the inspection.
***Boxes of gloves for food handling were being stored in the washroom. Picture received that they had been moved to an appropriate (sanitary) location.
***Current FHP was posted in the kitchen, expired FHP was posted where the public could see it. Picture of current FHP in the public frame was received following the inspection.
***chipped dishes were discussed and removed from use during the inspection.
This restaurant has been inspected 3 times since January 23, 2025, with 3 passes and 0 closures on record.
***Pest control records were available for review until March (April and May were not available). Copy received by e-mail following the inspection.
***Boxes of gloves for food handling were being stored in the washroom. Picture received that they had been moved to an appropriate (sanitary) location.
***Current FHP was posted in the kitchen, expired FHP was posted where the public could see it. Picture of current FHP in the public frame was received 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.
***chipped dishes were discussed and removed from use during the inspection.
***The cleaning cloths were being left on the counters. Staff were aware of what was required and were removing them during the inspection. Ensure cleaning cloths are stored in sanitizer solution between uses.
The temperature of the sauces were 22C., Discussed alternatives (storing in the cooler, ensuring effective emersion in an ice bath during the busy times, using a timer and discarding the product after 2 hours, not filling the bottles so full that the product is above the ice level). Staff were instructed and were to determine which procedure would work for them at this location. , The ice well was filled during the inspection. Follow up will be done to ensure effective temperature control.
***Staff were using Quat test strips to check the oxivir concentration. This is ineffective and will not provide an accurate reading of the sanitizer concentration.