500 - 140 St. Albert Trail
28 mai 2026
RéussiDeli: Quats sanitizer was measured at 0 ppm. Operator was instructed to prepare fresh one which was subsequently measured at 200 ppm.
Deli: Packaged food was observed stored on the floor in the walk-in-cooler. The operator was advised to monitor storage practices and ensure food is not overstacked, preventing items from being placed on the floor.
Produce: No paper towels were available at the handwashing sink located outside the produce walk-in cooler. The operator was advised that handwashing stations must be fully stocked at all times. Paper towels were restocked upon request.
Deli: Staff’s personal water bottles were observed on prep counters. Education was provided to staff not to store the personal items in food handling area. Operator re-locate the water bottles upon request.
Produce: Expired quat test strips (exp. Sept 15, 2025) were found. The operator replaced them with valid test strips upon request.
Warehouse: A significant gap was observed beneath the receiving back door. The operator was advised to repair the door to prevent potential pest entry.
Warehouse: The receiving door was observed left open after food delivery was completed. The operator was advised that leaving the door open may allow for potential pest entry and compromise food safety. The operator closed the door upon request.
Grocery: Canned products were found on the sales floor with damage to the rim and lid seam. Cans with compromised seams must not be offered for sale, as damage may affect the integrity of the container and contaminate the product. The operator was instructed to remove the item from sale and inspect the surrounding stock for additional damaged cans.
Washrooms: Only one of the two public washrooms was operational at the time of inspection, as the second was out of service. The available washroom was observed to be in poor condition, with a broken toilet paper dispenser hanging off the wall, causing toilet paper to be dispensed improperly and come into contact with the floor. The surrounding wall area was also damaged.
Deli: The meat slicer cleaning procedure described by the deli manager was not satisfactory. The manager indicated that staff only sanitize the slicer throughout the day and perform a full cleaning at the end of the day followed by sanitization., Education was provided that this practice is inadequate. The meat slicer must be both cleaned and sanitized between different types of meats to prevent cross‑contamination. Additionally, when the slicer is in continuous use, it must be cleaned and sanitized at least every 4 hours in accordance with food safety requirements.
Produce: Cutting board was observed with deep groves and accumulated food residues, debris which turns the cutting board brown. Operator was advised to replace with new one to ensure proper cleaning and sanitation.
Meats: Sticker residue was observed on all cutting boards. The operator was instructed to remove the residue, clean and sanitize the surfaces, and discontinue this practice on food-contact surfaces.
Grocery: Metal scoops were observed stored in direct contact with the food product inside the bulk containers. Food-contact surfaces of utensils must be stored in a manner that prevents contamination. The operator was instructed to store the plastic cups out of the product or in a designated clean holder to prevent cross‑contamination.
Deli: Dried raw meat juices and debris were observed on the floor. The operator was instructed to clean and sanitize the area to prevent cross-contamination.
Deli, Meats, Dairy: The walk-in cooler was observed with dirty fan ducts. The operator was advised to clean the air ducts, as accumulated debris can spread contamination to walls and food items stored in the cooler.
Ce restaurant a été inspecté 4 fois depuis le 31 juillet 2024, avec 4 réussites et 1 fermeture au dossier.
Deli: Quats sanitizer was measured at 0 ppm. Operator was instructed to prepare fresh one which was subsequently measured at 200 ppm.
Deli: Packaged food was observed stored on the floor in the walk-in-cooler. The operator was advised to monitor storage practices and ensure food is not overstacked, preventing items from being placed on the floor.
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.
Produce: No paper towels were available at the handwashing sink located outside the produce walk-in cooler. The operator was advised that handwashing stations must be fully stocked at all times. Paper towels were restocked upon request.
Deli: Staff’s personal water bottles were observed on prep counters. Education was provided to staff not to store the personal items in food handling area. Operator re-locate the water bottles upon request.
Produce: Expired quat test strips (exp. Sept 15, 2025) were found. The operator replaced them with valid test strips upon request.
Warehouse: A significant gap was observed beneath the receiving back door. The operator was advised to repair the door to prevent potential pest entry.
Warehouse: The receiving door was observed left open after food delivery was completed. The operator was advised that leaving the door open may allow for potential pest entry and compromise food safety. The operator closed the door upon request.
Grocery: Canned products were found on the sales floor with damage to the rim and lid seam. Cans with compromised seams must not be offered for sale, as damage may affect the integrity of the container and contaminate the product. The operator was instructed to remove the item from sale and inspect the surrounding stock for additional damaged cans.
Washrooms: Only one of the two public washrooms was operational at the time of inspection, as the second was out of service. The available washroom was observed to be in poor condition, with a broken toilet paper dispenser hanging off the wall, causing toilet paper to be dispensed improperly and come into contact with the floor. The surrounding wall area was also damaged.
Deli: The meat slicer cleaning procedure described by the deli manager was not satisfactory. The manager indicated that staff only sanitize the slicer throughout the day and perform a full cleaning at the end of the day followed by sanitization., Education was provided that this practice is inadequate. The meat slicer must be both cleaned and sanitized between different types of meats to prevent cross‑contamination. Additionally, when the slicer is in continuous use, it must be cleaned and sanitized at least every 4 hours in accordance with food safety requirements.
Produce: Cutting board was observed with deep groves and accumulated food residues, debris which turns the cutting board brown. Operator was advised to replace with new one to ensure proper cleaning and sanitation.
Meats: Sticker residue was observed on all cutting boards. The operator was instructed to remove the residue, clean and sanitize the surfaces, and discontinue this practice on food-contact surfaces.
Grocery: Metal scoops were observed stored in direct contact with the food product inside the bulk containers. Food-contact surfaces of utensils must be stored in a manner that prevents contamination. The operator was instructed to store the plastic cups out of the product or in a designated clean holder to prevent cross‑contamination.
Deli: Dried raw meat juices and debris were observed on the floor. The operator was instructed to clean and sanitize the area to prevent cross-contamination.
Deli, Meats, Dairy: The walk-in cooler was observed with dirty fan ducts. The operator was advised to clean the air ducts, as accumulated debris can spread contamination to walls and food items stored in the cooler.
The temperature guage for the pan washer located in the bakery department was not functioning properly. Repair the temperature guage and also ensure there is a manual method for temperature verfification. Manual dishwashing will be completed at the 3-compartment sink until temperature verification can be completed.
Some dust build up was observed on the walk-in cooler fan covers in the bakery department. Clean the fan covers.
Several bottles of quat sanitizer were tested and were found to be the below 200 ppm requirement. Operator was instructed to have these remade, and to ensure staff were testing them daily with test strips to verify concentration prior to use.