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NV 199 Street Restaurant and Bar

20015 Lessard Road NW Edmonton AB T6M 1L9 · Food - General

5 inspections

  1. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Still outstanding:June 19, 2026 - No test kit to check the concentration of the sanitizer available. Ensure test kit is obtained and stored at easy-to-use location in the facility. June 07, 2026The facility uses chlorine sanitizer. The sanitizer concentration was tested to be satisfactory (100PPM). Please obtain appropriate sanitizer test kit to check the concentration. November 5, 2026 - QUAT sanitizer test strips were not available. Please obtain sanitizer test strips to verify sanitizer concentration.
  2. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility uses chlorine sanitizer. The sanitizer concentration was tested to be satisfactory (100PPM). Please obtain appropriate sanitizer test kit to check the concentration. November 5, 2026 - QUAT sanitizer test strips were not available. Please obtain sanitizer test strips to verify sanitizer concentration.
  3. Monitoring Inspection

    5 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer spray bottles were not labeled. Please ensure all chemicals are properly labeled to prevent misuse. The bottles were then labeled onsite.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Garlic butter not in immediate use was left out by the cooking area and probed at 24.5C. Keep high-risk foods below 4C or above 60C. Discard high-risk foods kept at room temperature for over 2 hours. The operator discarded the garlic butter onsite.2. The ice bath in the open kitchen area was not filled with enough ice to properly keep foods, mainly cut vegetables, cold. Food temperatures measured between 4–14C. Please ensure the ice level is maintained up to the top of the food containers to keep items at or below 4C. Ice was then replenished.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUAT sanitizer test strips were not available. Please obtain sanitizer test strips to verify sanitizer concentration.
    • 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 displayed food handling permit was expired. Please display the current permit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Minor food debris/dust noted on dishes nearby dishwashing area. The operator indicated that the dishes are not in regular use. Please clean and maintain this area.
  4. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Walk in cooler - condenser dripping. Operator have already reach out to tech to have it rechecked.
  5. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Unlabelled sanitizer spray bottle observed.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Ice bath does not have a sufficient amount of ice in it to properly keep foods cold (mostly cut vegetables). Food measured anywhere from 8-15C. Please ensure ice is filled to the same level of food in the containers. Another stainless steel bin may need to be used to allow for more room for the ice.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Front handwashing sink was not accessible (blocked by a cart).
    • 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?
      • Food permit posted is expired - please post a copy of your updated food permit.