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East Side Mario's

10 - 615 St. Albert Trail St. Albert AB T8N 3L3 · Food - General

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were observed to be stored outside sanitizer solutions. All cleaning cloths were put into sanitizer solutions immediately upon request. Ensure all cleaning cloths are stored in the sanitizer solutions to prevent bacteria growth.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A knife was observed to be stored between two prep tables. The knife was removed and cleaned upon request. Ensure proper knife storage to prevent contamination.
    • 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?
      • Several flies were noted throughout the back of the facility around the office and chemical storage room. Increase pest monitoring devices, ensure empty bottles and cans are stored away properly before disposal and ensure the area is clean and sanitized.
    • 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 drain for the ice machine drainage line was observed to be clogged. A plumber has been contacted and service is scheduled.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Garbage and debris was observed behind and under the glass washer. Clean the above mentioned area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The back boiler room located by the office was unorganized and not easy to clean. Organize the back room to facilitate ease of cleaning and pest monitoring.
  3. Risk Management Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A paper towel dispenser was not observed by the hand washing sink located in the back prep area.Please install the missing paper towel dispenser. The operator indicated that they have placed an order, and the order delivery date is three weeks in future and requested time extension.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Holes were noted in the wall underneath the bakery area industrial oven.Please sela all these holes and ensure all surfaces are made of smooth, easy to clean and moisture resistant material. 2. The baseboard underneath the wall of the dishwashing area was noted to be loose. Please secure the baseboard. 3. A few floor tiles were noted to be damaged. Please repair the floor tiles.
  4. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were noted to be stored on prep counters. Food handlers were noted to be wiping hands using cleaning cloths. Please note that cleaning cloths must be stored in a sanitizing solution at all times. Please do not store cleaning cloths on prep counters or use cleaning cloths to wipe hands.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handlers were noted to be wiping hands using cleaning cloths. Food handlers were not washing hands between tasks.Importance of hand washing was discussed with the operator during the inspection. Please ensure to wash hands between tasks, before putting gloves on and after taking them off. Please do not use cleaning cloths to wipe hands.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. A paper towel dispenser was not observed by the hand washing sink located in the back prep area.Please install the missing paper towel dispenser.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Holes were noted in the wall underneath the bakery area industrial oven.Please sela all these holes and ensure all surfaces are made of smooth, easy to clean and moisture resistant material. 2. The baseboard underneath the wall of the dishwashing area was noted to be loose. Please secure the baseboard. 3. A few floor tiles were noted to be damaged. Please repair the floor tiles. 4. Unfinished concrete was noted on the floor, making floor difficult to clean. Please seal the concrete flooring.5. The plumbing line of the hand washing sink located in main prep area was noted to be leaking. Please repair the leaking pluming line. 6. The plumbing line of the two-compartment dishwashing sink was noted to be leaking.Please repair the leaking plumbing line.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Functioning coolers were enough to store food at the required temperatures.Operator plans to repair the cooler in disrepair.
  5. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Functioning coolers were enough to store food at the required temperatures.Operator plans to repair the cooler in disrepair.
  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution on the cook line was measured at 0ppm.Ensure sanitizer is replaced every 2 hours and when visibly dirty.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • October 7, 2024;Previous violations are ongoing,- The handwashing sink at the coffee station had no soap.1. The handwashing sink at the bar had no handsoap2. The paper towel at the bar sink was on the counter. Get a paper towel holder3. The hot water faucet at the handwashing sink of the coffee station is in disrepair.Ensure;Handwashing sinks are fully equipped with soap, paper towel in/on a dispenser, and running hot and cold water.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Employee washroom doors were noted to be open at the time of inspection. As these doors open directly in food storage area, please keep these doors closed at all times. Please install self-closing mechanism to these doors. April 10: Update, operator indicated that they were waiting for self-closing mechanisms to be installed. Doors were noted to be upon arrival of inspector. June 20, 2024; Doors were observed to be opened during inspection. Operator is still waiting on installation. Remind staff to close the washroom door after use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cooler beneath the hot holding unit in the kitchen is in disrepair.Ensure cooler is repaired to maintain 4C or below at all times.
  7. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Utensils used for cutting and prepping at the pizza station were stored at room temperature for over 2 hours. Utensils were replaced with clean ones during inspection.Ensure utensils are replaced every 2 hours.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - Soups packs were being thawed at room temperature. Internal temperature was at 10C. Food was moved back into the cooler.- Frozen soup bags were being thawed under running hot water. Some parts of each bag were still frozen. Water was drained and replaced with running cold water.Thawing should be done safely using any of the methods below;1. Thaw overnight in the bottom shelf of the refrigerator/cooler2. Under cold running water3. In a microwave and cook immediately
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - High risk food was stored in a cooler that was not operational. Internal temperature of food was between 8-9C. Staff was aware and indicated he moved the food from the walk-in cooler within the past 30 minutes. Food was moved to a functional cooler measured at 3C.Ensure high risk food is maintained in a cooler that at 4C or less.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The handwashing sink at the bar had no handsoap2. The paper towel at the bar sink was on the counter. Get a paper towel holder3. The hot water faucet at the handwashing sink of the coffee station is in disrepair.Ensure;Handwashing sinks are fully equipped with soap, paper towel in/on a dispenser, and running hot and cold water.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Employee washroom doors were noted to be open at the time of inspection. As these doors open directly in food storage area, please keep these doors closed at all times. Please install self-closing mechanism to these doors. April 10: Update, operator indicated that they were waiting for self-closing mechanisms to be installed. Doors were noted to be upon arrival of inspector. June 20, 2024; Doors were observed to be opened during inspection. Operator is still waiting on installation. Remind staff to close the washroom door after use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cooler beneath the hot holding unit in the kitchen is in disrepair.Ensure cooler is repaired to maintain 4C or below at all times.
  8. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Garlic butter containing real garlic, and garlic in oil was observed at room temperature. Garlic in oil and garlic butter can be stored at room temperature for no more than 2 hours and then must be discarded. To continue with this practice, the time at room temperature must be actively monitored. Batch that had been out for longer than 2 hours was discarded.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink near dish area was not supplied with soap and paper towel. This was corrected once noted by inspector.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Employee washroom doors were noted to be open at the time of inspection. As these doors open directly in food storage area, please keep these doors closed at all times. Please install self-closing mechanism to these doors. April 10: Update, operator indicated that they were waiting for self-closing mechanisms to be installed. Doors were noted to be upon arrival of inspector.
  9. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were noted to be stored on prep counters. Please be advised that all cleaning cloths must be stored in a sanitizing solution at all times. Please do not store cleaning cloths on prep counters. These were moved during the inspection.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • It was noted that food handlers were wiping hands using cleaning cloths. Cleaning cloths were noted to be hanging off the apron. Importance of hand washing was discussed with the operator during the inspection. Please use a paper towel to wipe hands. Please do not wipe hands using cleaning cloths. Please store cleaning cloths in a sanitizing solution.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Aprons were noted to be stored in employee washrooms. These were moved during the inspection. Please do not store aprons in employee washrooms.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Employee washroom doors were noted to be open at the time of inspection. As these doors open directly in food storage area, please keep these doors closed at all times. Please install self closing mechanism to these doors.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning is required throughout the facility. Please clean and sanitize the facility thoroughly and ensure it is maintained in a clean and sanitary manner at all times.