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Buffet Royale Carvery

116 - 957 Fir Street Sherwood Park AB T8A 4N6 · Food - General

3 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The containers being used to store food are not food grade and are starting to peel plastic. Use food grade container to store foods.*Continuation of violation, Feb 25, 2026
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding food in buffet:Food needs to be mixed in intervals to ensure temperatures are kept throughout the dish. Temps on bottom of hot holder reading 65 and greater, top of food dish reading too low between 44-48. Ensure staff mix hot holding dishes adequately, hot holders are high enough to maintain appropriate temperature.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sinks were blocked and not easily accessible during inspection. Objects stored in one handwashing sink. There was no sink available for PHI to wash hands, ensure all handwashing sinks are avaialble and being used by staff.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A large quantity of the containers being used are cracked, or their lids are cracked. Remove damaged utensils and equipment from use.*Continuation of violation, Feb 25, 2026
  3. Initial Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The containers being used to store food are not food grade and are starting to peel plastic. Use food grade container to store foods.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bowl was being used as scoop and stored directly inside the bulk food items. Use a scoop with a handle and store in a way that protects food from contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A large quantity of the containers being used are cracked, or their lids are cracked. Remove damaged utensils and equipment from use.