6B - 11 Bellerose Drive
23 février 2026
RéussiAucune infraction trouvée
Ce restaurant a été inspecté 7 fois depuis le 28 janvier 2025, avec 7 réussites et 1 fermeture au dossier.
Fed 12, 2026, ***the hollandaise sauce was 50C after being stirred. The timer was not being used. It was stopped at 56:04. No one was aware of when it had stopped. Discussed with Chef onsite and educated him about the correct use of the timer and he found that the timer only went to 99 minutes. They plan on using that and discarding any unused perishable Hollandaise sauce after the 99 min has elapsed., Jan 27, 2026, ***The timer was not being used to time the hollandaise sauce (staff indicated that it was close to closing and they were going to discard it anyways). Discussed that it had to be timed or discarded and it was an hour from closing., ***There were creamers being stored at room temperature (left out on empty tables). Discussed that they were also to be timed and discarded after 2 hours.
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.
L'Alberta enregistre chaque visite soit comme une inspection routinière (avec d'éventuelles infractions notées), soit comme un ordre de fermeture. Si vous voyez des infractions listées sans ordre de fermeture, l'exploitant a été autorisé à poursuivre ses activités tout en les corrigeant. Un ordre de fermeture signifie que l'inspecteur a exigé l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Feb 12, 2026, ***Some of the temperature logs had been completed yesterday but the other page had not been completed since Feb 8. When the staff were asked where was the main cooler, they all pointed to the walk in cooler. Walk in cooler was another column on the record sheet. Ensure staff are aware of the designation for each cooler/freezer. Staff person in the kitchen started labeling all the units during the inspection and plans on getting the unit names updated on the logs., Jan 27, 2026, ***The temperature logs had been completed including the hot holding temperatures but the records stopped Jan 20 for the hot holding. Ensure food safety records are maintained., Jan 14, 2026, ***The temperature log template had been received with the previous inspection report. Had not been implemented. Will check back towards the end of January to follow up., Dec 2025, ***There were no temperature records for the prep coolers or hot holding units. Discussed that the same set up could be used as was done for the walk in unit or a single page for all the coolers may be more convenient. Template provided.
Jan 27, 2026, ***The temperature logs had been completed including the hot holding temperatures but the records stopped Jan 20 for the hot holding. Ensure food safety records are maintained., Jan 14, 2026, ***The temperature log template had been received with the previous inspection report. Had not been implemented. Will check back towards the end of January to follow up., Dec 2025, ***There were no temperature records for the prep coolers or hot holding units. Discussed that the same set up could be used as was done for the walk in unit or a single page for all the coolers may be more convenient. Template provided.
***The timer was not being used to time the hollandaise sauce (staff indicated that it was close to closing and they were going to discard it anyways). Discussed that it had to be timed or discarded and it was an hour from closing., ***There were creamers being stored at room temperature (left out on empty tables). Discussed that they were also to be timed and discarded after 2 hours.
Jan 2026, ***The temperature log template had been received with the previous inspection report. Had not been implemented. Will check back towards the end of January to follow up., Dec 2025, ***There were no temperature records for the prep coolers or hot holding units. Discussed that the same set up could be used as was done for the walk in unit or a single page for all the coolers may be more convenient. Template provided.
***The cooler tops were open. This can affect the temperature of the stored perishable products in the unit as well as allow for contamination of the stored products. Discussed and corrected during the inspection.
***There were no temperature records for the prep coolers or hot holding units. Discussed that the same set up could be used as was done for the walk in unit or a single page for all the coolers may be more convenient. Template provided.
***The tops of the prep coolers were being left open. The temperatures in the bottom of the units were 3C and 4C. The food in the top were 12C to 15C. They were closed during the inspection. Discussed with all that they were to remain closed as much as possible.
***There were large containers of Margerine with the manufacturers instructions keep refrigerated. They were moved to the cooler right away., ***there were creamers being left out at room temperature. Discussed that the manufacturers instruction of keep refrigerated were to be followed. Teh perishable creams were only to be out of temperature for a 2 hour cumulative maximum (ie 4 thirty minute sessions and storing in the cooler between times) before they were to be discarded. They plan on having fewer creamers out at a time so that they are used up within the 2 hours.
***The tile shelfing was not being maintained in a clean and sanitary condition. Discussed that there was a build up of debris on the shelf. They plan on cleaning it.
***The single service customer utensil were not well stored. The mouth ends of the utensils were up. Corrected during the inspection.
***Sanitizer test strips were expired. They plan on getting new ones.
***The washroom door was open at the time of inspection. Discussed having a self-closing device installed to help ensure the door remains closed. Door was closed during the inspection.
***The shelf under the catsup dispenser was in disrepair and could not be cleaned and sanitized (the finishes were coming off).