50 Hewlett Park Landing
Conforme
4 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
5 août 2026
A chlorine sanitizer solution was used for sanitizing food contact surfaces and equipment. The sanitizer concentration was tested on site and measured at 25-50 ppm, which was below the required concentration., , Sanitizer solutions must be maintained at the proper concentration to ensure effective sanitization and to prevent excessive chemical residues on food contact surfaces., , CDI: Staff were instructed to adjust the sanitizer solution. The solution was re-tested during the inspection and measured 100 ppm, within the required range.
Cleaning cloths used for sanitizing food contact surfaces and equipment in the coffee preparation area were observed stored outside of the sanitizing solution between uses., , Cleaning cloths that are not stored in sanitizer solution between uses can become contaminated and may transfer microorganisms to food contact surfaces and equipment. Storing sanitizing cloths in an effective sanitizing solution helps maintain their sanitary condition and reduces the risk of cross-contamination during cleaning and sanitizing activities. , , Ensure cloths used for sanitizing food contact surfaces and equipment are stored in an effective sanitizing solution of the appropriate concentration between uses and replaced as necessary to maintain sanitary conditions. , , CDI: Cleaning cloths were placed into an appropriate sanitizing solution during the inspection.
A staff member was observed handling garbage and immediately returning to food handling activities without washing their hands. , , Food handlers must wash their hands as often as necessary to prevent contamination of food and food contact surfaces. Hands can become contaminated after handling garbage, and failure to wash hands before returning to food preparation activities may result in the spread of harmful microorganisms and increase the risk of foodborne illness. , , Ensure food handlers wash their hands at appropriate times, including after handling garbage, after cleaning activities, and before resuming food preparation or handling ready-to-eat foods. , , CDI: The staff member washed their hands immediately during the inspection before resuming food handling activities. Proper handwashing requirements were reviewed with staff.
One handwashing sink was observed without paper towels available at the time of inspection. The sink was otherwise accessible and supplied with soap, and hot and cold running water were available. , , Handwashing sinks must be adequately supplied at all times to facilitate proper hand hygiene. The absence of paper towels may discourage proper handwashing and hand drying practices, increasing the risk of contamination of food, food contact surfaces, and equipment. , , Ensure all handwashing sinks remain continuously supplied with paper towels and other required handwashing supplies. , , CDI: Paper towels were replenished during the inspection, and the handwashing sink was restored to full operation.
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.
Sobeys 4238
Ce restaurant a été inspecté 12 fois depuis le 3 août 2023, avec 8 conformes, 4 non conformes et 1 fermeture au dossier.
4 infractions
A chlorine sanitizer solution was used for sanitizing food contact surfaces and equipment. The sanitizer concentration was tested on site and measured at 25-50 ppm, which was below the required concentration., , Sanitizer solutions must be maintained at the proper concentration to ensure effective sanitization and to prevent excessive chemical residues on food contact surfaces., , CDI: Staff were instructed to adjust the sanitizer solution. The solution was re-tested during the inspection and measured 100 ppm, within the required range.
Cleaning cloths used for sanitizing food contact surfaces and equipment in the coffee preparation area were observed stored outside of the sanitizing solution between uses., , Cleaning cloths that are not stored in sanitizer solution between uses can become contaminated and may transfer microorganisms to food contact surfaces and equipment. Storing sanitizing cloths in an effective sanitizing solution helps maintain their sanitary condition and reduces the risk of cross-contamination during cleaning and sanitizing activities. , , Ensure cloths used for sanitizing food contact surfaces and equipment are stored in an effective sanitizing solution of the appropriate concentration between uses and replaced as necessary to maintain sanitary conditions. , , CDI: Cleaning cloths were placed into an appropriate sanitizing solution during the inspection.
A staff member was observed handling garbage and immediately returning to food handling activities without washing their hands. , , Food handlers must wash their hands as often as necessary to prevent contamination of food and food contact surfaces. Hands can become contaminated after handling garbage, and failure to wash hands before returning to food preparation activities may result in the spread of harmful microorganisms and increase the risk of foodborne illness. , , Ensure food handlers wash their hands at appropriate times, including after handling garbage, after cleaning activities, and before resuming food preparation or handling ready-to-eat foods. , , CDI: The staff member washed their hands immediately during the inspection before resuming food handling activities. Proper handwashing requirements were reviewed with staff.
One handwashing sink was observed without paper towels available at the time of inspection. The sink was otherwise accessible and supplied with soap, and hot and cold running water were available. , , Handwashing sinks must be adequately supplied at all times to facilitate proper hand hygiene. The absence of paper towels may discourage proper handwashing and hand drying practices, increasing the risk of contamination of food, food contact surfaces, and equipment. , , Ensure all handwashing sinks remain continuously supplied with paper towels and other required handwashing supplies. , , CDI: Paper towels were replenished during the inspection, and the handwashing sink was restored to full operation.
Aucune infraction
Aucune infraction
Aucune infraction
1 infraction
Staff seen handling food with bare hands.
Aucune infraction
Aucune infraction
1 infraction
No guard installed at the pop machine next to the hand sink to protect beverages or cups from contamination. , , Please ensure the area is protected until the guard is installed.
1 infraction
Mold observed on plastic materials inside the fry machine. , rust observed in the bottom of the burger freezer and on the grill. , , Please ensure all contaminants are removed and surfaces thoroughly sanitized prior to use. Operator indicated a deep clean and assessment of each piece of equipment is done prior to operation.
Aucune infraction
2 infractions
No paper towel at the hand sink in the back of the kitchen near the dishwashing area. This was refilled during the inspection. , ,
There was no paper towel or soap at the hand sink in the front area of the kitchen. This sink should be supplied with soap and paper towel in dispensers as the far back sink is not in close proximity to food handling that occurs in the front area. The sink is being used to dispose of beverages. , , Provide soap and paper towel at the front hand sink.,
Aucune infraction