232A - 375 St. Albert Trail
Non conforme
5 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
17 août 2026
Non conforme***Discussed that the towel being used could become a source of contamination and air drying was best. Paper towels could be used as they would be disposed of when wet and not re-used over and over.
Aug 2026, ***The light level in the walk in cooler was inadequate for checking sanitation, product condition or pest control. A flashlight was used and there was a build up of food debris and dirt on the floor., Jun 2025, Lighting levels in the walk-in cooler are too dim and must be increased to allow for proper observation of product, cleaning and pest monitoring.
Section of baseboard missing near pop syrups.
***soiled cloths were being stored in with dishes. Cloths are not considered a cleanable surface and are an inappropriate surface for dishes.
***The walk in cooler was on a defrost cycle and the water was dripping into a bus pan and splashing extensively on the walk in cooler floor. Discussed options during the inspection (ensuring that the catch basin did not splash, installing a gapped cover to catch the water that is then directed with a hose to a drain.
Ce restaurant a été inspecté 4 fois depuis le 5 juin 2025, avec 1 conforme, 4 non conformes et 1 fermeture au dossier.
5 infractions
***Discussed that the towel being used could become a source of contamination and air drying was best. Paper towels could be used as they would be disposed of when wet and not re-used over and over.
Aug 2026, ***The light level in the walk in cooler was inadequate for checking sanitation, product condition or pest control. A flashlight was used and there was a build up of food debris and dirt on the floor., Jun 2025, Lighting levels in the walk-in cooler are too dim and must be increased to allow for proper observation of product, cleaning and pest monitoring.
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.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Section of baseboard missing near pop syrups.
***soiled cloths were being stored in with dishes. Cloths are not considered a cleanable surface and are an inappropriate surface for dishes.
***The walk in cooler was on a defrost cycle and the water was dripping into a bus pan and splashing extensively on the walk in cooler floor. Discussed options during the inspection (ensuring that the catch basin did not splash, installing a gapped cover to catch the water that is then directed with a hose to a drain.
9 infractions
***Observed staff removing tape from inserts that had gone through the dishwasher and going to put them on the shelf with the clean items. Discussed that once the tape is removed the dishes should be put back through the dishwasher so that all the surfaces could be sanitized prior to the container being put back in use. Staff followed direction and this was also discussed with the operator.
***Discussed that the towel being used could become a source of contamination and air drying was best. Paper towels could be used as they would be disposed of when wet and not re-used over and over.
Aug 2026, ***The light level in the walk in cooler was inadequate for checking sanitation, product condition or pest control. A flashlight was used and there was a build up of food debris and dirt on the floor., Jun 2025, Lighting levels in the walk-in cooler are too dim and must be increased to allow for proper observation of product, cleaning and pest monitoring.
Section of baseboard missing near pop syrups.
***The walk in cooler was on a defrost cycle and the water was dripping into a bus pan and splashing extensively on the walk in cooler floor. Discussed options during the inspection (ensuring that the catch basin did not splash, installing a gapped cover to catch the water that is then directed with a hose to a drain.
***single service utensils were not well stored in a manner that would prevent contamination. Handle ends should be together and close to the person reaching for them.
***soiled cloths were being stored in with dishes. Cloths are not considered a cleanable surface and are an inappropriate surface for dishes.
***Three were crumbs and food debris present on the floor of the walk in freezer. Operator directed staff to sweep the area during the inspection.
much of the cleaning had been done. Some more was still necessary., ***Showed the manager the build up of white material on the inside of the dishwasher doors. Discussed that this area could provide harborage for bacteria and could contaminate the dishes instead of cleaning them.
18 infractions
***Sanitizer with the cleaning cloths, had a concentration was 0ppm. Staff indicated she had used it for washing the equipment on the cook line. Explained that there was no sanitizer present. New solution was made up (staff let the dispenser run until the concentrate was up to the dispenser and the solution coming out was translucent). The sanitizer concentration was checked and was less than 50ppm. , Staff was instructed to manually add concentrate to make an effective sanitizer solution.
***staff was not washing her hands when changing gloves. Staff was educated that before new gloves are put on, they are to wash hands. Glove procedure resource will be sent with this report. observed her later in the inspection washing hands appropriately.
A splash guard is required between the handsink and the grill area, to prevent contamination of food/equipment when hands are being washed.
***staff did not know how to safely make a sanitizer solution. She poured the concentrate into the sanitizer solution despite being told to measure it. The solution was >>400ppm. Education was provided. PHI demonstrated a small amount of concentrate (aprox 1/8th of a cap of concentrate was added to make an effective solution).
***There were sauces on the shelves that were not temperature controlled. Refrigerate after opening product are to be kept below 4C at all times.
***The bar glasswasher did not have an effective concentration of iodine in the rinse water. Staff were instructed to not use the glasswasher and use the working dishwasher in the kitchen. The non working glass washer can be repaired, replaced or removed.
Aug 2026, ***The hand sink by the grill end of the cook line was obstructed and unavailable for use. The manager indicated that this sink was not working., Hand sink are to be maintained and operational at all times., Jun 2025, Hand sink to the left of the grill was blocked during inspection with equipment. Ensure this sink is accessible.
***Dishes and containers were stored stacked up and still wet. discussed that proper dishwashing including allowing the items to air dry. Nested wet food contact surfaces can allow the growth of bacteria and moulds.
***Scoop handles are in contact with the bulk food in the container. Handles are to be stored out of the products.
***There were flying insects observed in the kitchen. When discussed with the manager she indicated they were from the back door. There were no pest control measures in place by this area.
***several plumbing concerns were noted. Manager indicated that the obstructed hand sink was not working. There were leaks from some plumbing fixtures and puddles of water on the floor in several areas.
***There were still shipping covers present on some of the surfaces (shelving and ice machine). The shipping covers do not allow for thorough cleaning. Ensure shipping covers are completely removed.
Aug 2026, ***The light level in the walk in cooler was inadequate for checking sanitation, product condition or pest control. A flashlight was used and there was a build up of food debris and dirt on the floor., Jun 2025, Lighting levels in the walk-in cooler are too dim and must be increased to allow for proper observation of product, cleaning and pest monitoring.
Section of baseboard missing near pop syrups.
***single service utensils were not well stored in a manner that would prevent contamination. Handle ends should be together and close to the person reaching for them.
***soiled cloths were being stored in with dishes. Cloths are not considered a cleanable surface and are an inappropriate surface for dishes.
***sanitizer station was not dispensing an effective 200ppm sanitizer solution.
***there were some significant insanitary conditions observed. , -There was a build up of dirt and debris present on shelving with food equipment (pans and cutting boards), , -floor was covered with debris between the cook line equipment. The sides of the equipment had a build up of debris present., -There was a build up of mould-like substance present on the ice machine., -There was a puddle of syrup under and around the compressed gas tanks., -there was a pile of wet rags left on the floor of the kitchen by the three comp sink. , --there was a build up of debris on the wall and containers throughout the kitchen., -there was a build up of white material on the inside of the dishwasher doors., -there appeared to be broken equipment and empty sauce container and an accumulation of items beside the ice machine., A thorough deep clean of the kitchen is required.
6 infractions
A splash guard is required between the handsink and the grill area, to prevent contamination of food/equipment when hands are being washed.
Hand sink to the left of the grill was blocked during inspection with equipment. Ensure this sink is accessible.
Lighting levels in the walk-in cooler are too dim and must be increased to allow for proper observation of product, cleaning and pest monitoring.
There is a section of ceiling tile missing over the grease trap.
Section of baseboard missing near pop syrups.
High level dusting in required near the ventilation grates in the walk-in cooler, and on ventilation ducts throughout the kitchen.