350 - 140 St. Albert Trail
13 mars 2026
RéussiAucune infraction trouvée
Ce restaurant a été inspecté 6 fois depuis le 27 août 2024, avec 6 réussites et 1 fermeture au dossier.
Deep fried tempura shrimp and sweet potato were left out at room temperature in large quantities without time stamps. These were discarded at the instruction of the PHI. A sushi roll was also left out at room temperature with no time stamp, but staff insisted it had been made in the last hour. Food may only be left out of the fridge for 2 hours, after which it must be thrown out. All food being handled this way must be time stamped.
Both front prep coolers were at 10-12 C. All perishable foods were removed to coolers capable of maintaining 4C or colder. These coolers are not to be used for the storage of perishable items until they are capable of maintaining 4C or colder at all times.
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.
The front sanitizer bucket was measured to be over 200ppm chlorine. A new solution was prepared immediately measuring 100ppm chlorine.
The low temperature chemical dishwasher measured 10ppm chlorine at dish level. Please contact a service professional and repair the dishwasher., , Manual dishwashing will be completed for the sanitize portion until the dishwasher is repaired. Bleach sanitizer measuring 100ppm will be used for the sanitize portion of the manual dishwashing.
The low temperature chemical dishwasher measured 10ppm chlorine at dish level. Repair the dishwasher such that it measures 100ppm chlorine at dish level for adequate sanitizing.
Food debris build up was observed in the grooves of the sliding door standup cooler. Some grime build up was observed around the grease trap. Clean the above mentioned areas.
The food preparation sink and the cooking area was leaking. A bucket was placed underneath the sink to catch leaking water., , Please repair the sink. , , No leak was observed during inspection, but staff confirmed leak occurs randomly., Ensure sink is repaired and discard collected water regulary.