7 St. Vital Avenue
June 12, 2025
Pass***There was a concerns with the general sanitation of the facility. Observations, there was a build up of dirt/debris in the hard to reach areas (under the counters and equipment). , There appeared to be a tatter tot on the floor as well as a single use glass.
This restaurant has been inspected 3 times since July 26, 2024, with 3 passes and 0 closures on record.
***There was a concerns with the general sanitation of the facility. Observations, there was a build up of dirt/debris in the hard to reach areas (under the counters and equipment). , There appeared to be a tatter tot on the floor as well as a single use glass.
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.
***There was expired milk and cream present. Removed during the inspection.
***The ready to use bleach solution was found to be too strong and was corrected during the inspection.
***The thermometer was broken and not providing accurate readings.
Pest control records were not being maintained. *Discussed and if there are records onsite and maintained by the building that is acceptable if not each user is to maintain their own records. A link to the AHS Pest control checklist will be provided with this report.
***There was incorrect instructions for the dishwasher posted on the wall. Discussed and the temperature was required to be 82C at the manifold (not the 50 to 90 indicated on the sign). The direction that the unit is to be run 5 times prior to use should also be documented if that is what is needed for the unit to work effectively.
The facility did not have an approved food safe sanitizer available onsite.
The high temperature dishwasher was ran five times consecutively and was unable to achieve the required minimum temperature of 71C at plate level. The dishwasher was also only connected to rinse agent and was not connected to a source of detergent in any way. Written instructions stated to add detergent every 2-5 loads based on judgement. However, operators stated that they did not realize the machine was not connected to detergent and had just been running it as is. Detergent was available onsite but a second line to connect it could not be located. Please have the machine serviced so that it is capable of pulling detergent and achieving required temperature for every load.
The facility is required to have test strips available for whatever food safe sanitizer they select.