50 - 24 Perron Street
Conforme
1 infraction relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
3 mars 2026
Conforme***Food safety records were not being kept. Template was left onsite and completed at the time of inspection with the required information. A blank template will be sent in the e-mail with this report. Ensure records are completed daily.
Ce restaurant a été inspecté 5 fois depuis le 26 janvier 2024, avec 3 conformes, 2 non conformes et 1 fermeture au dossier.
1 infraction
***Food safety records were not being kept. Template was left onsite and completed at the time of inspection with the required information. A blank template will be sent in the e-mail with this report. Ensure records are completed daily.
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.
Merry Folks Catering
Aucune infraction
1 infraction
***There was a concern with the prep cooler. The lowest it got during the inspection was 9C. The unit was not maintaining 4C or colder temperatures. They had just had the unit repaired (reported thermostat replaced as it had frozen the vegetables). Discussed moving the perishables to other working units or putting ice in containers in the unit to assist it in maintaining safe temperatures until the unit is repaired. They planned on calling the report person right away.
Aucune infraction
5 infractions
***Cleaning cloths were not in a sanitizer solution. Discussed that before opening the sanitizer solution is to be made up and ready with cleaning cloths in it. Staff reported that they had made the sanitizer solution but there was no measurable chlorine present.
***Hand washing/hand hygiene was not observed. Discussed that before putting on gloves, hand hygiene was to be completed.
***Discussed that the bleach source bottle was unacceptable (there were components that were not checked for food safety. the source bottle had other additives in it (fabric guard, colour safe etc) that was not acceptable for food grade sanitizers.
***Frequency of testing was insufficient (the concentration was <10ppm and not the 100ppm required) in the cleaning cloth bucket.
***Opening procedures should be documented to ensure required actions are completed before the facility is open (IE making/checking sanitizer solution)