800 - 140 St. Albert Trail
15 août 2025
RéussiLemonade and strawberry lemonade dispenser was nonfunctioning at time of inspection. Internal temperature was 21.6 C for lemonade, and 21.9 C for strawberry lemonade., , Both dispensers were emptied and discarded of at the request of the PHI.
Lemonade dispenser is broken and is incapable of keeping perishable lemonade and strawberry lemonade at the required 4C or colder. Do not use machine until it is repaired or replaced.
Ce restaurant a été inspecté 9 fois depuis le 11 juillet 2024, avec 8 réussites et 1 fermeture au dossier.
Lemonade and strawberry lemonade dispenser was nonfunctioning at time of inspection. Internal temperature was 21.6 C for lemonade, and 21.9 C for strawberry lemonade., , Both dispensers were emptied and discarded of at the request of the PHI.
Lemonade dispenser is broken and is incapable of keeping perishable lemonade and strawberry lemonade at the required 4C or colder. Do not use machine until it is repaired or replaced.
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.
Thriveology Elevated Daycare - Food
The following items, either identified by sticker, or strongly suspected due to sticker removal or white cloth showing visible contamination, were destroyed:, , - 228 dozen hamburger buns, - assorted coffee filters, - 1x 9.46L box liquid syrup, - 1x 20L box Coca Cola syrup, - 175 baked potato clamshell lids , - 200x 16oz chili cups , - 120x 14oz chili cups, - 48x 12 oz chili cups , - 1x 10.4 kilo box tortillas, - 19x 12 tortillas , - 16 biscuits , - 31 english muffins , - 6 breakfast croissants , - 400 individual portions of butter , - 1x 16lb open box french toast sticks , - 5x 40pc bags of breakfast sausage , - 1x 18.14 kilo box breakfast sausage , - 6x 12pc bags of chicken strips, - 16 bags of chicken nuggets, - 24 bottles apple juice , - 12 bottles orange juice , - 9x 1L cartons of coffee creamer, - 2x 6kilo box cheese curds, - 50 frozen swiss cheese packs , - 1x 11.3 kilo box bacon , - 6 bags diced frozen egg , - 8 packages processed cheese , - 191 eggs , - 110 caesar dressing packets , - 10 strawberry purees , - 4 bags potato wedges , - 380 packets mayo , - 6x 1.4L buttermilk ranch , - 24x 15oz cream cheese frosting , , Kindly note, this list would not include any food or food related items which were transported from the 470 St. Albert Trail Wendy's and sold/used in the time period between Friday, May 9th 2025 approximately noon and Tuesday, May 13th 2025, approximately 3:30 pm.
Approximately 120 plastic clam shells, and 9x 1L coffee cream were self-identified by staff as having come from the other location. 228 dozen hamburger buns were present on site; invoices could not account for all of them and there was visible soot on some packaging. All of these food or food related items were seized and separated from other inventory.
Employees admitted to transporting items from the 470 St. Albert Trail Wendy's including perishable foods, open food product and paper goods in a pick-up truck with no protection from contamination and with visibly soiled hands, as evidenced by soot contamination on walls, door handles and light switches. The 470 St. Albert Trail Wendy's had lost power overnight following a fire.
By bringing in items from the 470 St. Albert Trail Wendy's which were contaminated with soot, smoke and potentially flame retardant, the operators allowed contamination of the facility and potential contamination of other food and food related items.
Visible soot/smoke residual was observed along the back wall where hamburger buns were being stored, and as handprints on the doors for the walk-in freezer and cooler, as well as light switches.
Perishable and nonperishable food items, as well as paper products and packaging, were moved in the back of a pickup truck. Many of these items had opened packaging at time of transport. There was no temperature control during transport. Items were not protected from contamination during transport.
10 packages of cheese curds were observed out at room temperature past the 2-hour time frame that they were permitted to be out. Items were discarded at the request of the PHI.
Chicken was being hot held at a temperature of only 45C. Was disposed of at the request of the PHI.
A sewage smell was noted by the 2 compartment sink. Investigate the source and address the sewer smell.
The displayed food handling permit was expired. Ensure a valid and up-to-date food handling permit is posted.
Some spillage was observed by the frosty machine located at the drive-thru window. The spillage was cleaned immediately upon request.
Bacon measured around 35°C in the hot holding unit. The water level and temperature was adjusted such that the bacon measured 60°C. Ensure all hot holding is held at 60°C or higher to prevent bacteria growth.
Paper towels were not available at the front handsink. Paper towels were restocked immediately upon request.
The displayed food handling permit was expired. Ensure a valid and up-to-date food handling permit is posted.
Self-service pop dispenser is sticky and has visible residue on and around it. Spillage was also observed in the self-service area around the napkins and condiments. Clean the above mentioned areas.
Manager provided PHI with opening and closing cleaning checklists, which had all been checked off as completed while not being done.
The customer-facing areas of this facility are very dirty. Self-service pop dispenser is sticky and has visible residue on and around it. Underneath the dispenser is a pool of standing water and/or pop residual which may be contributing to a fruit fly population. Self-service area for napkins, lids, straws, condiments is very dirty and sticky. When dispensers were moved by PHI a large amount of sticky pink slime was discovered. Inside of the cabinet where garbage is stored, there was sticky and dirty debris. Entire self-service area must be deep cleaned and sanitized using an approved food safe sanitizer.
All floors, walls, glass areas including doors and windows, booths, chairs and tables require a deep cleaning to remove any visible dirt and debris and then a thorough sanitizing and/or disinfection to prevent accumulation of fruit flies and to prevent attraction of pests. Routine cleaning of customer-facing areas is required, and proper records must be kept. If the facility is unable to have this cleaning performed in-house, they should consider hiring a third-party.
Customer washroom was very dirty. Tiled wall below and surrounding the hand dryer was dripping with water and had mould growth in grout areas and in corners of floors. Floors of washroom were wet and showed mould growth in corners. Toilet was visibly dirty all over and on the surrounding floor area. , , Manager stated washroom checks were being performed at regular intervals. Opening and closing cleaning checklists stated that the washroom had been cleaned, though this was obviously not the case.