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Alhambra Corner Store - Restaurant

SW 04-39-05 W5 Alhambra AB T0M 0C0 · Food - General

9 inspections

  1. Monitoring Inspection

    4 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Mouse droppings observed in the cabinet below counter. Please safely clean and ensure pest control measures are in place to prevent further occurrence.Please implement an integrated pest control program for the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The range hood above the stove lacks a required filter. Install an appropriate filter to ensure proper ventilation.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • CONTINUES: The floor tiles in several locations throughout the facility are cracked and/or missing with dirt build up. Store is slated for demolishing in 2026 due to highway expansion. Repair/replacement of floors is not expected.*** Please ensure diligent attention to ensuring the floor is clean and there is not a buildup of dirt in areas where there are broken or cracked tiles. Please ensure that tripping hazards are eliminated. ***
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Vent above the stove observed with heavy grease build-up and requires a deep cleaning. Please clean regularly.
  2. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • CONTINUES: The floor tiles in several locations throughout the facility are cracked and/or missing with dirt build up. Store is slated for demolishing in 2026 due to highway expansion. Repair/replacement of floors is not expected.*** Please ensure diligent attention to ensuring the floor is clean and there is not a buildup of dirt in areas where there are broken or cracked tiles. Please ensure that tripping hazards are eliminated. ***
  3. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • CONTINOUS: The floor tiles in several locations throughout the facility are cracked and/or missing with dirt build up. As of March 21, 2025, this violation remains.*** Please ensure that the floor is maintained in a state that allows easy cleaning. ***
  4. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The Quats sanitizer was measured at a higher concentration than the acceptable 200 ppm. After the conversation with the staff, it was determined that the sanitizer was not diluted.Please ensure sanitizer is measured with the test strips to ensure it is at the acceptable concentration level as a food-safe sanitizer.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - Boxes with food and drinks were stored on the ground in the walk-in cooler. - Please ensure boxes and crates are stored 6 inches (15 cm) from the ground.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink behind the counter did not have single use paper towels. After the conversation with the staff, paper towels were placed near the sink area. Please ensure handwashing sinks are equipped with soap, paper towels, hot and cold running water at all times.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The facility has a valid food handling permit in the kitchen area, but not on display for the patrons to see. Please ensure food handling permit is displayed so its easily visible by the patrons.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • CONTINOUS: The floor tiles in several locations throughout the facility are cracked and/or missing with dirt build up. *** Please ensure that the floor is maintained in a state that allows easy cleaning. ***
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The work surfaces/countertops were covered with cardboard boxes. Please remove the cardboard boxes from the countertops to ensure countertops are easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - The facility requires cleaning between, behind, and underneath equipment, and hard-to-reach areas in the kitchen area. - The facility needs to be organized making it easier to clean. Please discard the empty boxes that are stored on top of the equipment.
  5. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The floor tiles in several locations throughout the facility are cracked and/or missing with dirt build up. *** Please ensure that the floor is maintained in a state that allows easy cleaning. ***
  6. Monitoring Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink was blocked and not accessible for hand washing upon arrival. This was corrected immediately when noted.*** Please ensure the hand sink is accessible at all times at that staff are washing hands. ***
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • CONTINUES: Water samples are not being submitted. Last water sample on file was from 2022. Water samples for food establishments must be submitted weekly to a lab, to ensure potability. This is a requirement even with disinfection/treatment in place.*** Weekly water samples must be submitted for bacteriological analysis. Reference Access # 9012177 on all samples. ***
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The floor tiles in several locations throughout the facility are cracked and/or missing with dirt build up. *** Please ensure that the floor is maintained in a state that allows easy cleaning. ***
  7. Monitoring Inspection

    3 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • At the time of the inspection, records of temperatures and times for items within the hold holding unit were not available. Records for regular temperature monitoring are needed, These records should also document what items and how many are added and how long they are held.*** Please ensure necessary monitoring records are kept for the hot holding unit. ***
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • At the time of the inspection, temperatures for the refrigeration and freezer unites were observed to be acceptable and temperature records were available.However, not all units were equipped with functioning thermometers. *** Please ensure all units have functioning thermometers. ***
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • CONTINUES: Ensure weekly water samples are submitted for microbiological analysis.Last water sample on file was from 2022. Water samples for food establishments must be submitted weekly to a lab, to ensure potability.
  8. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Items probed in the hot holding unit were probed between 46 - 64 C. Those items probed below 60 C were discarded due to temperature abuse as they had been in the unit for at least 3 hours. Ensure food items being hot held are kept at a minimum of 60 C.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Last water sample on file was from 2022. Water samples for food establishments must be submitted monthly to a lab, to ensure potability. Have a water sample submitted in the coming week, and monthly thereafter.
  9. Demand Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Some coolers did not have thermometers provided in them and one (Good To Go Cooler) had an inaccurate thermometer. Extra thermometers were placed in these units. 2. There is no probe thermometer present for food handlers to verify that hazardous foods have been fully cooked. Ensure all coolers have accurate indicating thermometers and a probe thermometer is present for use to verify internal temperatures of cooked foods.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chicken wings in the hot holding unit were probed at 43 C and one rib sandwich was probed at 57 C. Items were removed to be reheated. Foods held above 4 C and below 60 C are at risk of exponential bacterial growth. Ensure all foods in the hot holding unit are stored at an internal temperature of 60 C or hotter. Staff should be verifying the internal temperature on a probe thermometer.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There are no plugs for the sinks to be able to fill the sinks with either soap and water, or a sanitizing solution. Staff indicated utensils are just washed with soap under running water. A bowl was filled with sanitizer as a temporary measure. Items must be placed in a 100 ppm solution for 2 minutes to be properly sanitized.Provide two plugs, one for each sink. Ensure dishes are first washed in soapy water, rinsed under warm water and then placed in sanitizing bleach solution at 100 ppm for 2 minutes. Then allow to air dry.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips present. Some were provided. Ensure more are obtained before those provided are used up. Sanitizer concentration must be verified each time the sink is filled or a bottle of sanitizer is filled. If using any other sanitizer besides bleach (eg. quaternary ammonium) the appropriate test strips for that sanitizer will be required.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel was provided at the hand sink next to the hot holding unit. Staff provided paper towels. Lack of hand washing can lead to contamination of food.Ensure paper towels are in a dispenser at the hand sinks at all times.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Last water sample on file was from 2022. Water samples for food establishments must be submitted monthly to a lab, to ensure potability. Have a water sample submitted in the coming week, and monthly thereafter.