4403 Lakeshore Drive
3 juillet 2025
RéussiGravy was being held in a crockpot at 10 C. This had been warming for about an hour and was placed on the stove top to reheat. , , Please ensure foods are reheated within 2 hours to prevent them being held in the danger zone for a prolonged period.
No cold water was on to the tap in the dishwashing sinks. Operator restored cold water to tap. , , Please ensure there is both hot and cold running water under pressure at all sinks.
There is a wide gap along the full length of the left side to the back door and across the top. This allows an entry point for pests and rodents. , , Please ensure the door can be tightly closed.
Fronts of equipment (eg. prep cooler, ice cream machine) and floors require cleaning.
Ce restaurant a été inspecté 3 fois depuis le 31 juillet 2024, avec 3 réussites et 1 fermeture au dossier.
Gravy was being held in a crockpot at 10 C. This had been warming for about an hour and was placed on the stove top to reheat. , , Please ensure foods are reheated within 2 hours to prevent them being held in the danger zone for a prolonged period.
No cold water was on to the tap in the dishwashing sinks. Operator restored cold water to tap. , , Please ensure there is both hot and cold running water under pressure at all sinks.
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.
There is a wide gap along the full length of the left side to the back door and across the top. This allows an entry point for pests and rodents. , , Please ensure the door can be tightly closed.
Fronts of equipment (eg. prep cooler, ice cream machine) and floors require cleaning.
Corrected: The walk-in cooler was at -3 C. Ice build-up over the opening has been removed and the wall cleaned. Frozen condensation still present in several places of the larger area of the walk-in freezer., , Condensation can be non-potable and can contaminate food. The freezer door seal did not appear to be in good condition which can contribute to the condensation. , , Have the freezer cleared of condensation and repaired to prevent further condensation from occurring.
The sanitizing solution used for food contact surfaces was at 50 ppm which is not sufficient to reduce pathogenic bacteria. , , Please ensure chlorine sanitizer is mixed at 100 ppm and tested on a test strip.
The small walk-in cooler by the cook line was at 12 C. , , Please have the cooler adjusted or repaired and able to maintain 4 C. Do not store potentially hazardous foods in the unit until it is maintaining 4 C or colder.
Only quat test strips present for use, but no quat is used for sanitizing, only bleach is used. , , Please acquire bleach test strips to verify the concentration of sanitizing solution.
No evidence of pests observed. There is a gap in the middle at the bottom of the door that is large enough for rodents to enter. Please have the gap repaired so the door is tight-fitting to prevent pests from entering.
1. The walk-in cooler near the cookline was at 12 C. Unit must be able to maintain 4 C. , 2. There is a large build-up of ice in the walk-in freezer and frozen condensation in several places. Nonpotable condensation can contaminate food. The wall in the freezer near the cookline requires cleaning. The freezer door seal did not appear to be in good condition. , , Have the walk-in fridge adjusted or repaired, and have the freezer cleared of all ice and condensation and repaired to prevent further condensation from occurring.