2 - 5020 50 Street
27 janvier 2026
RéussiSanitizer used for equipment sanitation was greater than 1000 ppm. High levels of chlorine can cause chemical contamination of food contact surfaces. Sanitizer was adjusted. , , Please ensure chlorine sanitizer is mixed between 100 - 200 ppm and verified on a test strip.
Chemical sanitizer bottle was not labeled correctly with the content. Bottle was labeled during inspection. , , Ensure chemicals are properly labeled when mixing into other containers to ensure all staff are aware of the contents and no accidental mixing of chemicals occur.
The dishwasher was dispensing chlorine at less than 50 ppm. The unit was primed and the cycle then began dispensing at 100 ppm., , Sanitizer must be dispensing at a minimum of 100 ppm and staff must be testing it daily to ensure it is sanitizing properly.
Test strips are present for use but not being used to verify concentrations. Please ensure test strips are readily available at the dishwasher and the unit, and sanitizer are tested daily before use.
Ce restaurant a été inspecté 5 fois depuis le 27 mai 2025, avec 5 réussites et 1 fermeture au dossier.
Sanitizer used for equipment sanitation was greater than 1000 ppm. High levels of chlorine can cause chemical contamination of food contact surfaces. Sanitizer was adjusted. , , Please ensure chlorine sanitizer is mixed between 100 - 200 ppm and verified on a test strip.
Chemical sanitizer bottle was not labeled correctly with the content. Bottle was labeled during inspection. , , Ensure chemicals are properly labeled when mixing into other containers to ensure all staff are aware of the contents and no accidental mixing of chemicals occur.
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.
The dishwasher was dispensing chlorine at less than 50 ppm. The unit was primed and the cycle then began dispensing at 100 ppm., , Sanitizer must be dispensing at a minimum of 100 ppm and staff must be testing it daily to ensure it is sanitizing properly.
Test strips are present for use but not being used to verify concentrations. Please ensure test strips are readily available at the dishwasher and the unit, and sanitizer are tested daily before use.
Chlorine was in a spray bottle that did not work and therefore could not be used to sanitize. Operator mixed a new solution in a bucket and cloths were stored in the solution.
Sauce that had been cooked the day before was left in a deep pot with lid and the temperature was at 16 C. Sauce was discarded due to temperature abuse. , , Please ensure food is cooled from 60 - 20 within 2 hours and then in the fridge from 20 - 4 C within 4 hours. Stir foods frequently and put in shallow containers to facilitate faster cooling.
1. Some pizza boxes and unused equipment were being stored on the floor beneath the counters. , 2. the can opener is not being washed after use. Operator washed during inspection. Please ensure this is cleaned daily when used. , Please ensure all food and food equipment is stored off the floor 6 inches to allow for proper cleaning and pest control, and to prevent contamination.