11A St. Anne Street
March 2, 2026
Pass***warm cheese (41C) and onions were on the counter tempering. Discussed that the onions were thinly spread out and would probably cool quickly but the cheese was thick and the inserts had been filled and this created a larger block of warmness. Staff set up an ice bath to help the product cool quickly. They were aware of when the items had been cooked and set up a timer to help ensure that they went into the cooler in a timely manner.
***There was some discoloutation of the testing strips which may not provide accurate readings. This shows that the test strips are not used regularly. Discussed with staff and explained that when testing strips were not used regularly there could be extended exposure to the air and this can cause discolouration. Even though there is a mechanical dilution station, the sanitizer solutions should be checked regularly.
***Utensil storage was discussed, the handles were unavailable for the stored utensils forcing he staff to grab the business ends of the utensils. Staff put all (including the containers) in for washing and planned to use a see through container in the future so they could access the handles and see which tool they needed.
This restaurant has been inspected 3 times since November 20, 2024, with 3 passes and 0 closures on record.
***warm cheese (41C) and onions were on the counter tempering. Discussed that the onions were thinly spread out and would probably cool quickly but the cheese was thick and the inserts had been filled and this created a larger block of warmness. Staff set up an ice bath to help the product cool quickly. They were aware of when the items had been cooked and set up a timer to help ensure that they went into the cooler in a timely manner.
***There was some discoloutation of the testing strips which may not provide accurate readings. This shows that the test strips are not used regularly. Discussed with staff and explained that when testing strips were not used regularly there could be extended exposure to the air and this can cause discolouration. Even though there is a mechanical dilution station, the sanitizer solutions should be checked regularly.
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.
***Utensil storage was discussed, the handles were unavailable for the stored utensils forcing he staff to grab the business ends of the utensils. Staff put all (including the containers) in for washing and planned to use a see through container in the future so they could access the handles and see which tool they needed.
***There were expired test strips present. Discussed that they were discoloured and may not give accurate readings. Requested a picture of the new test strips.
***Pest control records were not up to date. Discussed that records were to be competed monthly. - Education provided.