2503 Tudor Glen Market
This restaurant has been inspected 5 times since September 20, 2024, with 5 passes and 0 closures on record.
***Paper towels were available but not in a dispenser. Paper towels are to be stored in a dispenser and protected from contamination.
***there were no sanitizer test strips available for checking the sanitizer concentration
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.
***Current FHP was not posted.(exp Sep 2025)
***Paper towels were available but not in a dispenser. Paper towels are to be stored in a dispenser and protected from contamination.
***The rice paddles were being stored in standing water. Discussed again that they were to be stored in ice water or used and then washed and sanitized and stored clean and dry. Staff got ice for the rice paddles.
***there were no sanitizer test strips available for checking the sanitizer concentration
***Current FHP was not posted.(exp Sep 2025)
***The dishwasher was not working. The facility is using only single use customer utensils until the unit is repaired/replaced.
***Cleaning cloths were on the counter and not stored in a sanitizer solution. Discussed and corrected during the inspection.
***The rice paddles were stored in standing water at room temperature. Discussed options (using once and putting in for sanitizing or storing in an ice bath).
***Bean sprouts were sitting in water at room temperature. Discussed options (storing in a cooler or keeping in an ice bath).
***Dishwasher was not working and effectively sanitizing the dishes. Discussed options, closing or getting single service customer utensils. They plan on getting single use customer utensils., ***there was a two compartment sink for dishwashing.
***The staff were using a reusable hand towel for drying hands instead of the single use paper towels. Discussed that was not acceptable., ***Paper towels were available but not in a dispenser. Paper towels are to be stored in a dispenser and protected from contamination.
***there were no sanitizer test strips available for checking the sanitizer concentration
***Pest control records were not being maintained and completed monthly.
***Current FHP was not posted.(exp Sep 2025)
Items are being stored on the floor under the stainless steel work bench. Ensure all items are stored up and off the floor to allow for proper cleaning.
Food items are being stored within 1 foot of hand washing sink. Splash guards must be installed to prevent contamination of these items or food items must be moved.
Soiled cardboard is being used to line shelf for the stainless steel work bench. Please remove.
Deep cleaning is required on floors, with special attention to underneath and beside equipment.
High level dusting and grease removal is required on ceilings around ventilation grates.