5 - 5100 Lakeshore Drive
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
Ce restaurant a été inspecté 4 fois depuis le 12 août 2025, avec 3 conformes, 1 non conforme et 1 fermeture au dossier.
Aucune infraction
8 infractions
No sanitizer had been prepared for use on food contact surfaces while food handling was occurring and used cleaning cloths were observed being left on food contact surfaces. , , Ensure a sanitizer (chlorine solution at 100 ppm) is prepared and readily available when food handling is occurring and ensure cloths are stored in solution between uses.
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.
The display cooler was holding desserts between 5-7 C. Operator was advised to turn the unit down to a cooler setting and monitor it closely., , Ensure all foods that require refrigeration are being stored at or below 4 C.
1. Cooked tapioca balls were being held at 45 C, 2. cut vegetables, herbs and chili oil for the banh mi were being stored at room temperature , , Tapioca and oil discarded due to temperature abuse and vegetables returned to fridge. , , Food held in the danger zone has the potential for bacterial growth to occur that can lead to foodborne illness. Ensure all foods that require refrigeration are stored at 4 C or colder. Items can be placed in sufficient ice to maintain 4 C or set out for a maximum of two hours if they are timed and discarded at the end of the 2 hour timeframe.
When asked, operator described the steps for dishwashing to be: washing individual utensils with soap and water, rinsing and leaving to dry, with a sanitizing step only being done at the end of the day. Operator was using cold water only for filling sinks. , , Reviewed proper steps with operator and sinks were then filled on both sides and sanitizer tested. , , Ensure dishes are washed by the following steps:, - remove food debris, - in warm soapy water in the first sink, - rinsed under warm running water, - left to soak in a 100 ppm chlorine solution for 2 minutes in the second sink, - air dry
Paper towel in the washroom was not being stored in the dispenser. Operator refilled the dispenser during inspection. , , Ensure the rolls are stored in the dispenser to prevent contamination.
Cases of food related items were being stored on the floor of the kitchen area. , , Food and food related items must be stored off the floor 6 inches to allow for proper cleaning, to prevent contamination of the items and to assist with pest management efforts.
A wood shelf was added beneath the main prep counter. Unsealed wood is porous and can allow bacteria to enter and is difficult to clean. , , Please seal the wood and ensure it is smooth, non-absorbent and easily cleanable.
The microwave had food debris splattered throughout the interior. , , Ensure the microwave is cleaned and sanitized as often as necessary to maintain it in a sanitary manner.
Aucune infraction
Aucune infraction