7 - 5033 46 Street
11 février 2026
RéussiSanitizer for use was measured at 1000 ppm. This was adjusted during the inspection. , , Ensure when preparing a chlorine sanitizer solution that it is at 100 ppm and tested on a test strip to ensure it is not too strong which can cause a chemical contamination and not too weak to properly sanitize surfaces.
Proper steps are used for dishwashing in the 3-compartment sink, but the sanitizer solution was not strong enough to sanitize dishware. Solution was increased to 100 ppm.
Staff were eating in the kitchen and a half consumed plate was set on the prep cooler counter where food is prepared. The plate was relocated. , , Ensure staff are eating and drinking away from food preparation and food and beverages for personal consumption are stored separately from food.
Ce restaurant a été inspecté 6 fois depuis le 3 décembre 2024, avec 6 réussites et 1 fermeture au dossier.
Sanitizer for use was measured at 1000 ppm. This was adjusted during the inspection. , , Ensure when preparing a chlorine sanitizer solution that it is at 100 ppm and tested on a test strip to ensure it is not too strong which can cause a chemical contamination and not too weak to properly sanitize surfaces.
Proper steps are used for dishwashing in the 3-compartment sink, but the sanitizer solution was not strong enough to sanitize dishware. Solution was increased to 100 ppm.
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.
Staff were eating in the kitchen and a half consumed plate was set on the prep cooler counter where food is prepared. The plate was relocated. , , Ensure staff are eating and drinking away from food preparation and food and beverages for personal consumption are stored separately from food.
No scaling observed in ice machine. , Ice machine is leaking water onto the floor. A barrier has been installed around the base of the ice machine and fridge to collect the water and prevent it from contaminating other areas of the facility. , Please repair the machine to prevent leaking.
Beverage bases and syrups were being stored on the floor beneath an ice well with chemical containers. These were removed during inspection. , , Ensure food/beverages are stored off the floor and away from chemicals.
No safe food handling certificates could be provided. , , Please provide a valid certificate for someone in care and control of the facility from an approved course or have someone complete an approved course within two weeks.
No scaling observed in ice machine. , Ice machine is leaking water onto the floor. A barrier has been installed around the base of the ice machine and fridge to collect the water and prevent it from contaminating other areas of the facility. , Please repair the machine to prevent leaking.
1. Cleaning cloths were left on counter tops after use and not stored in a bucket with a sanitizer solution., , 2. A sanitizer solution was not available for use in the kitchen. , Spray bottle with sanitizer solution was used in bar., , 3. Empty ice well in bar was not cleaned with a sanitizer after a non-food item was stored inside., , Please have a bucket of sanitizing solution available in the kitchen for storing cleaning cloths in between cleaning surfaces. Ensure that the concentration of the solution is 100 ppm of chlorine or 200 ppm of multi-quat with a test strip., , Please ensure food contact surfaces are being cleaned and sanitized regularly, and that your ice well is sanitized before use.
Large fridge and ice machine next to the receiving door had chemicals stored on top of the refrigerator. Staff was asked to remove the chemicals during the inspection., , Chemicals in the kitchen are stored away from food prep areas,
Coffee creamers in prep coolers were observed to be at 13C. , , Coffee creamers were moved to a different fridge during the inspection.
Ice machine was observed to have slight scaling and yellowing along left and right inner walls., Ice machine, or adjacent fridge, is leaking water onto the floor. A barrier has been installed around the base of the ice machine and fridge to collect the water and prevent it from contaminating other areas of the facility. The water being collected was pooling and measured about a quarter of an inch deep., , Please clean and fix broken equipment.
No sanitizer was prepared in the kitchen while food handling was occurring. Staff prepared some solution during the inspection.
No plans provided for the relocation of the washrooms and bar area. The bar was inspected and has 2 hand sinks and a bar well. When window over bar is open, it is the understanding that an air curtain will be in place to prevent pests from entering. Plans are approved.
No sanitizer was prepared for use on surfaces. Some bottles present were for cleaning, but not sanitizing. Staff prepared a bleach solution during inspection.
Improper manual steps were taken during dishwashing. Only soap and water, then sanitizer being completed. Dishes need to be rinsed of soap before sanitizing. , , When washing reusable silverware/plates/glassware, please ensure the following steps are followed: scrape dishes, wash in soap and water, rinse in clean water in middle sink, then sanitize in third sink for 2 minutes. Air dry.
No iodine test strips could be located. Operator ordered more with a quick delivery date. Glass washer was dispensing iodine at 12.5 ppm. , , Please ensure the glass washer is being tested daily before use to ensure the iodine concentration is adequate to sanitize glassware.
Counters in kitchen had been left unsanitary after use and fridge in kitchen required cleaning. Staff cleaned and sanitized surfaces during inspection. , , Please ensure food contact surfaces are sanitized after use with an approved sanitizer.