320 - 4 Versailles Avenue
Not in Compliance
1 violation was found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
April 3, 2025
Not in ComplianceThe district manager had been contacted with regards to the missing ceiling tile. Work in progress., ***There was one ceiling tile missing behind the counter.
This restaurant has been inspected 5 times since December 18, 2023, with 1 in compliance, 4 not in compliance, and 0 closures on record.
1 violation
The district manager had been contacted with regards to the missing ceiling tile. Work in progress., ***There was one ceiling tile missing behind the counter.
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.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
4 violations
***There were cleaning cloths being stored in a container without measurable sanitizer present. Discussed that the cleaning cloths if re-used are to be stored in a sanitizer solution or new, clean cloths are to be used each time or paper towels can be used and discarded after each use.
***Staff was not aware of what type of sanitizer was in the spray bottle labeled sanitizer 200ppm. Ensure complete and proper labels are present on all repackaged chemicals. Staff are to be educated on manufacturer's instructions for the chemicals present.
***There were no test strips found for checking the sanitizer concentration.
***There was one ceiling tile missing behind the counter.
No violations
2 violations
Feb 5, 2024, The dedicated hand sink was not accessible. , There were no written procedures for the dual use sink (dishwashing sink used as a hand sink). , Discussed options of keeping the door partly open so that the room could be accessed and the dedicated hand sink could be accessed or having written procedures for cleaning the dish sinks before starting the dishes. , , Dec 18, 2023, ***The cashier door was still blocking access to the handwashing sink when completely opened (the door was completely open during inspection)., , ***There was an obstructed hand sink present. One of the dishwashing sinks was stocked for hand washing. If the cashier door is closed then the hand washing sink would be accessible.
Feb 5, 2024, Manager wrote out the instructions during the inspection and will get them printed and posted by the sink., , Dec 18, 2023, One compartment of the 3-compartment dishwashing sink in the facility was dedicated for handwashing. , , A written procedure on how the sink will be cleaned and sanitized before dishwashing in required.
3 violations
The facility was not operating the grill according to the written procedure. The grill temperature was set lower than the required equipment temperature. When measured with an infra-red thermometer, the temperature was at 56C. The staff present increased the grill temperature during inspection. , , Please ensure the equipment is operated according to the written procedure. Use a probe thermometer to verify the internal temperature of food. Cooked food such as hot dog on the grill must reach a minimum internal temperature of 74C. This should also reflect on your written procedure.
Dec 18, 2023, ***The cashier door was still blocking access to the handwashing sink when completely opened (the door was completely open during inspection)., , ***There was an obstructed hand sink present. One of the dishwashing sinks was stocked for hand washing. If the cashier door is closed then the hand washing sink would be accessible.
One compartment of the 3-compartment dishwashing sink in the facility was dedicated for handwashing. , , A written procedure on how the sink will be cleaned and sanitized before dishwashing in required.