110 Deer Ridge Drive
This restaurant has been inspected 4 times since October 29, 2024, with 4 passes and 0 closures on record.
***Food safety records were not being maintained. Template for cooler temperature and sanitizer concentration records was left onsite. Copy will also be sent with this report. Please label and make relevant to this facility.
***The source bottle of sanitizer being used was adulterated. Food-safe bleach is not to have additives, no fabric guard, no lemon scent, no colour protection, no splashless etc.
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.
***chemical containers were not labeled as to their contents. Discussed options for ensuring accurate labels are on the buckets.
***Clean/sanitized equipment was observed on cloth towels. Discussed that cloth towels were not clean sanitary surfaces. The counters or drain trays can be maintained in a clean and sanitary condition.
***there was no paper towels present for drying hands.
***Utensil storage in the room was discussed. The mouth ends of the utensils were facing up. Staff in the room put on gloves and turned the utensils over so the handles were ***Utensil storage in the room was discussed. The mouth ends of the utensils were facing up. Staff in the room put on gloves and turned the utensils over so the handles were available for holding. for holding.
***There was a sanitizer solution present. The concentration was inadequate for effective sanitizing. the concentration was <50ppm Hydrogen peroxide., Later in the inspection kitchen staff made a new effective solution and checked with the test strips.
One of the two Oxivir sanitizer solutions had a low concentration. The operator prepared a new solution. Hydrogen Peroxide was measured at 2000-3000 ppm.
The concentration of Oxivir solution wasn't being measured at specific intervals. Please ensure that the sanitizer solution is frequently measured and verified.