395 St. Albert Trail
23 février 2026
Réussi***there were bare wood walls in the back area. Discussed that the unfinished walls were not washable and once dirty would not be able to be cleaned. Painting, staining or sealing may ensure that the surfaces are cleanable.
***There were floors in the walk in coolers and freezers where the floor finishes had come off and the exposed concrete was unable to be maintained in a clean and sanitary condition. There was a visible build up of dirt/soil present. The surface in all food processing and storage area are to be maintained in a clean and sanitary condition.
Ce restaurant a été inspecté 4 fois depuis le 14 juin 2024, avec 4 réussites et 1 fermeture au dossier.
***there were bare wood walls in the back area. Discussed that the unfinished walls were not washable and once dirty would not be able to be cleaned. Painting, staining or sealing may ensure that the surfaces are cleanable.
***There were floors in the walk in coolers and freezers where the floor finishes had come off and the exposed concrete was unable to be maintained in a clean and sanitary condition. There was a visible build up of dirt/soil present. The surface in all food processing and storage area are to be maintained in a clean and sanitary condition.
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.
***The self serve hot foods closest to the doors were not being maintained at 60C. Discussed that the food was to be timed and discarded withing 2 hours if the hot holding unit was incapable of maintaining the temperature of 60C or hotter. That was the procedure but it had not been happening. Staff discarded the foods and replaced. Managers plan to follow up with staff to ensure their procedures are followed.
***One hand sink in the deli behind the self serve counter was missing the hand soap dispenser. They were getting the wall tiles in that area re-done (cracked). A stand alone soap dispenser was recommended. There was also another hand sink that was being used further away.
***The pest control records were not available during the inspection. Provided by e-mail shortly afterwards.
***Discussed hand washing and proper glove procedures with staff person in the meat/fish area. Hands are to be washed before putting on gloves and after taking off gloves and when gloves are being changed. Staff was educated during the inspection.
***it was noted that the deli sanitizing sink was being filled at the same time as the soapy water in the washing sink and the sanitizer concentration was not the effective 200ppm. Other water uses were shut off and the sanitizer being dispensed was 200ppm. Ensure there is a procedure that staff are aware of that ensures that the sanitizer is maintained at the effective concentration.
***Discussed the pooling of water on the floor of the meat/fish department. This creates a hard to clean/slippery area. Discussed having the procedure of removing the water added to the sanitation schedule on a more often timeframe. this may also help to identify where the water is coming from so it can be repaired.