130 - 49 Hinshaw Drive
18 décembre 2025
Non conformeThere was only an oven thermometer in the deli/sandwich cooler. , , Please provide an accurate fridge thermometer for this unit as they are necessary for ensuring hazardous foods are being stored at the proper temperature.
A backpack and a coat were being stored in contact with food or food equipment. Items were relocated.
No test strips for quat could be located. Test strips are necessary to verify the concentration of sanitizer when washing utensils. Some were provided. , , Ensure all staff are trained to verify sanitizer when mixing it and there are test strips readily available for use.
Permit posted was expired in 2024 and no permit has been obtained for operation from Oct. 1, 2025 onward. , , Please ensure a valid permit is obtained and posted in a location visible to the customers.
Serving utensils were being used for over 4 hours without being washed and sanitized. Utensils were taken to be washed during the inspection. , , Ensure the serving utensils for hot dogs and hot foods in the warming display unit are changed out or washed and sanitized at a minimum of every four hours to prevent bacterial growth.
Ce restaurant a été inspecté 4 fois depuis le 1 octobre 2024, avec 1 conforme, 3 non conformes et 1 fermeture au dossier.
There was only an oven thermometer in the deli/sandwich cooler. , , Please provide an accurate fridge thermometer for this unit as they are necessary for ensuring hazardous foods are being stored at the proper temperature.
A backpack and a coat were being stored in contact with food or food equipment. Items were relocated.
No test strips for quat could be located. Test strips are necessary to verify the concentration of sanitizer when washing utensils. Some were provided. , , Ensure all staff are trained to verify sanitizer when mixing it and there are test strips readily available for use.
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.
Permit posted was expired in 2024 and no permit has been obtained for operation from Oct. 1, 2025 onward. , , Please ensure a valid permit is obtained and posted in a location visible to the customers.
Serving utensils were being used for over 4 hours without being washed and sanitized. Utensils were taken to be washed during the inspection. , , Ensure the serving utensils for hot dogs and hot foods in the warming display unit are changed out or washed and sanitized at a minimum of every four hours to prevent bacterial growth.
Several chemicals are on site without proper direction for which chemicals are to be used on which surfaces. Multiple sanitizers present for food contact surfaces and dishwashing. Some chemicals were refilled into used chemical containers from different products and improperly labeled. , , Ensure all chemicals are in their properly labeled container, staff are all trained on which chemical is used for which purpose and have one sanitizer for use that is intended for food contact surfaces. Avoid chemicals that have an extended contact time or require a rinse step as these may lead to chemical contamination of food contact surfaces or improper sanitizing.
Temperature of sauce that required refrigeration was 20 C in the new condiment cooler. Sauce was discarded. , , Please ensure all items that require refrigeration are kept at or below 4 C. Items that require refrigeration and remain at room temperature for 2 hours must be discarded., , All other cooler units were at or below 4 C.
Improper manual dishwashing steps occurring. , , Please ensure all staff are trained in proper dishwashing procedures which include: , 1. scraping utensils , 2. washing in soap and water in the first sink, 3. rinsing in clean water in the second sink, 4. sanitizing in either bleach at 100 ppm or quat at 200-400 ppm (according to manufacturer's instructions) , 5. air drying
No paper towel was provided at the hand sink. , , Ensure sinks are supplied with soap and paper towel in dispensers at all times to facilitate proper hand washing.
A scoop was left in the chicken breading with the handle in contact with the food. Handles can contaminate food they come in contact with. , , Ensure scoop handles are stored out of the food in a sanitary manner.
No test strips present to verify the concentration of the sanitizers present.
The kitchen facility is poorly organized with items being stored improperly, making food handling and cleaning difficult. , , Please remove any unnecessary items and organize the kitchen area.
Weather stripping observed missing/worn at the front entrance door. Repair or replace to prevent pest entry.