5004 33 Street
19 mars 2026
RéussiAucune infraction trouvée
Ce restaurant a été inspecté 14 fois depuis le 20 novembre 2024, avec 14 réussites et 1 fermeture au dossier.
Carpet was observed in the walk-in freezer. Carpets are porous, can retain moisture, and cannot be thoroughly cleaned. , , Please remove the carpet from the freezer and ensure floors are non-absorbent and easily cleanable.
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.
Update: most food was removed from prep cooler, some still remained and the unit has not been cleaned. Potatoes were no longer present. , , Moldy and/or dried out foods were left in a prep cooler that was no longer working. Potatoes that were beginning to rot and sprout were also present., , Foods that are unfit for consumption must be removed immediately. Have the foods removed from the unused prep cooler and the cooler cleaned and sanitized.
Carpet was observed in the walk-in freezer. Carpets are porous, can retain moisture, and cannot be thoroughly cleaned. , , Please remove the carpet from the freezer and ensure floors are non-absorbent and easily cleanable.
Update: the kitchen has had several areas cleaned. The below areas still require cleaning: , , Broken prep cooler - dried food left behind and food debris on surfaces, sides and backs of equipment along cookline, tops of burners - some buildup of grease remaining, fronts of fridges and freezers , floors under equipment have buildup of grease and debris (much improved, but still require some cleaning), cart holding microwave has been cleaned, but some debris remaining, , Written sanitation procedures are necessary so staff can ensure daily, weekly and monthly cleaning tasks are being completed.
Moldy and/or dried out foods were left in a prep cooler that was no longer working. Potatoes that were beginning to rot and sprout were also present., , Foods that are unfit for consumption must be removed immediately. Have the foods removed from the unused prep cooler and the cooler cleaned and sanitized.
Many food items that were prepared did not have dates to indicate when they were made or when they should be used by. , , Ensure foods being prepared and stored for later use are dated so all staff are aware of which containers to use first and when to discard the contents if not used.
Partially cooked sausages were being held off the heat and were probed at 37 C. Operator placed them back on the grill to fully cook and then placed them over a water bath on a heat source. , , Ensure foods are fully cooked to 74 C and then either cooled properly to 4 C within 6 hours or hot held at or above 60 C. Hazardous foods cannot be stored indefinitely at room temperature and should not be partially cooked.
Bar staff were using a reusable cloth for drying hands and no paper towels were present on the holder. , , A roll of paper towels was provided during the inspection. , , Ensure hands are only dried with single-use towels to prevent re-contaminating hands on unclean towels after washing.
Food was observed on the floor of the walk-in freezer and there were bags of potatoes and onions left on the floor in the back hall. , , Foods left on the floor are susceptible to contamination, prevent proper cleaning of the floors and are an attractant to pests. Ensure foods are stored off the ground 6 inches in a sanitary manner and in food grade, washable containers.
The upright freezer near the kitchen entrance from the dining area had a large buildup of ice and requires defrosting. , , Ice buildup is not clean and potable, which can lead to contamination of food in storage.
The kitchen is not being maintained in a sanitary condition. The following was observed to be unsanitary: , Broken prep cooler - moldy and dried food left behind and food debris around on surfaces, sides and backs of equipment along cookline, tops of burners - thick buildup of grease, food debris, fronts of fridges and freezers , knife rack and knife container had food debris on or in them, floors under equipment have buildup of grease and debris, inside microwave had buildup of food debris, cart holding microwave had dried blood and other food debris, shelves in back prep area not clean, fridge in back prep area door and bottom of fridge had debris, , Written sanitation procedures are necessary so staff can ensure daily, weekly and monthly cleaning tasks are being completed.
**Ongoing violation**Food is not being dated when prepared making proper rotation of foods difficult. Food must be labelled and dated so all staff are aware of which to use first and when to use by.
Dec. 15: Women's washroom is missing a toilet paper dispenser and paper towel was again on the counter. Men's washroom - toilet paper not in dispenser. , , Paper can become contaminated when customers have to handle the roll directly or it falls on the floor. , , Please ensure toilet paper is stored in the dispenser.
Update: wall behind cookline has been cleaned, vent filters are still in need of cleaning. , , Overall the kitchen is clean, vent filters and wall behind cook line require cleaning.
Sanitizer solution was at 800 ppm and used cleaning cloths were left on food contact surfaces. Solution should be at 100 ppm. , Solution was diluted and cloths stored in solution. , , Please ensure unclean cloths are not stored on food contact surfaces and are stored in sanitizing solution. Ensure solution is tested on a test strip.
**Ongoing violation**Food is not being dated when prepared making proper rotation of foods difficult. Food must be labelled and dated so all staff are aware of which to use first and when to use by.
Two containers of gravy/sauce were being hot held between 48-54 C. Sauces were reheated and placed back in the hot holding unit. , , Please ensure foods are kept at or above 60 C while being hot held.
Steaks were observed thawing on the counter at room temperature. Steaks were relocated. , , Please ensure hazardous foods are thawed either in the fridge, under cold running water or as part of the cooking process.
Toilet paper and paper towel in washrooms were not being stored in the dispensers. Paper can become contaminated when customers have to handle the roll directly. , , Please ensure toilet paper is stored in the dispenser.
Overall the kitchen is clean, vent filters and wall behind cook line require cleaning.
Container of solution with cleaning cloths being stored in it did not show any chlorine residual when tested on a test strip. New solution was prepared. , , Please ensure chlorine solution is made to a concentration of 100 ppm and tested on a test strip each time it is prepared.
Food is not being dated when prepared making proper rotation of foods difficult. Food must be labelled and dated so all staff are aware of which to use first and when to use by.
Food being held in the main prep cooler on the cook line were probed between 11 - 13 C. Hazardous items were discarded. Whole produce was relocated. , , Please ensure all foods requiring refrigeration are kept at or below 4 C.
The ambient temperature of the prep cooler across from the cookline was between 11 - 16 C. Food was removed, but can be placed in an ice bath temporarily until repaired. , , Please have the unit adjusted or repaired and able to maintain 4 C before use.
Toilet paper in washrooms was not being stored in the dispenser. Paper can become contaminated when customers have to handle the roll directly. , , Please ensure toilet paper is stored in the dispenser.
Update: some cleaning complete. The waffle iron and stove top still require cleaning.
A bucket of solution with cloths stored in it that was intended for sanitizing did not register any bleach when tested on a test strip. , , Please ensure sanitizer is mixed to 100 ppm of bleach solution and tested on a test strip to verify the concentration.
No chlorine was being dispensed from the washer in the bar area. Machine was primed and a few cycles run, with no sanitizer coming through. , , Please have the dishwasher adjusted so the chlorine is dispensing at 100 ppm.
Staff are not trained to test the machine daily and were not aware of how to test the machine. Ensure all staff using the dishwashers are trained to test them before use each day.
** ongoing violation** Scaling has been removed and operator indicated a plumber had serviced the tap, but the leak is still occurring. , , The tap in the dish room sink is leaking at the elbow joint. , , Please have the tap repaired.
Floors under the counters in the back room have grease and debris. Please scrub and remove buildup under counters., , The following areas also require cleaning:, - the stove top, - waffle maker, - walk-in freezer door, - black and grey carts, - floor by the back service door
Scaling has been removed and operator indicated a plumber had serviced the tap, but the leak is still occurring. , , The tap in the dish room sink is leaking at the elbow joint. , , Please have the tap repaired.
Floors under the counters in the back room have grease and debris. Please scrub and remove buildup under counters.
The tap in the dish room sink is leaking at the elbow joint. , , Please have the tap repaired.
Floors under the counters in the back room have grease and debris. Please scrub and remove buildup under counters.
One mouse dropping observed in back storage room. Pest control company is servicing the facility and traps are set. Minimal activity noted in recent pest report. This report also indicated to fill in walls at pipe lines as they are entry points., , Please ensure the facility is free of entry points for pests. Have the indicated areas filled in to prevent rodents entering.
Operator advised to acquire permit within 7 days to avoid closure.
The tap in the dish room sink is leaking at the elbow joint. , , Please have the tap repaired.
There were some dirty cleaning cloths observed on prep tables. Please ensure cleaning cloths are stored in a sanitizing solution between uses to prevent bacterial growth., , Sanitizer solution was already present.
One mouse dropping observed in back storage room. Pest control company is servicing the facility and traps are set. Minimal activity noted in recent pest report. This report also indicated to fill in walls at pipe lines as they are entry points., , Please ensure the facility is free of entry points for pests. Have the indicated areas filled in to prevent rodents entering.
The tap in the dish room sink is leaking at the elbow joint. , , Please have the tap repaired.
The kitchen was overall being maintained in a sanitary manner. , , Floors in the following areas require cleaning: , , 1. walk-in freezer has thick build-up of debris, , 2. behind the cookline has grease accumulation, , 3. back storage room requires cleaning., , Shelves in the prep room behind cook line also require cleaning.