Skywheel Restaurant
5015 53 Avenue Tofield AB T0B 4J0 · Food - General
11 inspections
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- BURNT OUT CEILING LIGHT FIXTURE IN KITCHEN FACILITY:Observed above and this particular ceiling fixture is in the front right corner of the kitchen facility.It appears that this may be a fixture issue and not a light tube replacement - subsequently, please make the necessary repair/replacement (as deemed necessary) to ensure that this light fixture is operational and is providing adequate lighting in the kitchen to facilitate easier cleaning.Finally, also noted that last professional cleaning of the exhaust canopy hood by Max-Air - this same cleaning is due again in May 2026.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) Observed that the kitchen facility is not up to the standards for level of cleanliness and subsequently the kitchen requires a thorough cleaning. Once completed, the level of cleanliness must be maintained at this level at all times.2) No written cleaning schedule in place at this establishment. Subsequently, our Department will provide our AHS cleaning templates for the owner to implement at his facility to ensure accountability in the required cleaning.3) Cleaning of the filters in the exhaust canopy hood (which had a significant accumulation of grease build-up) were completed following the inspection and verified by pictures sent by the owner.UPDATE ON THURSDAY DECEMBER 18, 2025:1) Level of cleanliness has been improved since the last on-site assessment - ensure that this level of cleanliness continues and is maintained at all times.Wok was leaking water onto the floor at the time of inspection - repair/replace as deemed necessary to eliminate this water accumulation/leak.2) Written cleaning schedules were discussed with the owner and ensure that these are completed/written down after every cleaning and maintenance task. Our Department will be reviewing these same documents on the next on-site assessment in the future.MARCH 3, 2026 UPDATE:Level of cleanliness is not in compliance in the kitchen facility - particularly underneath the cooking equipment/wok and for the filters in the exhaust canopy hood. As discussed with Carmen Ma, significant improvements are required and more importantly are to be documented in writing. These same documentations are reviewable by our Department and will be checking this at the next inspection of 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?
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) Observed that the kitchen facility is not up to the standards for level of cleanliness and subsequently the kitchen requires a thorough cleaning. Once completed, the level of cleanliness must be maintained at this level at all times.2) No written cleaning schedule in place at this establishment. Subsequently, our Department will provide our AHS cleaning templates for the owner to implement at his facility to ensure accountability in the required cleaning.3) Cleaning of the filters in the exhaust canopy hood (which had a significant accumulation of grease build-up) were completed following the inspection and verified by pictures sent by the owner.UPDATE ON THURSDAY DECEMBER 18, 2025:1) Level of cleanliness has been improved since the last on-site assessment - ensure that this level of cleanliness continues and is maintained at all times.Wok was leaking water onto the floor at the time of inspection - repair/replace as deemed necessary to eliminate this water accumulation/leak.2) Written cleaning schedules were discussed with the owner and ensure that these are completed/written down after every cleaning and maintenance task. Our Department will be reviewing these same documents on the next on-site assessment in the future.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) Observed that the kitchen facility is not up to the standards for level of cleanliness and subsequently the kitchen requires a thorough cleaning. Once completed, the level of cleanliness must be maintained at this level at all times.2) No written cleaning schedule in place at this establishment. Subsequently, our Department will provide our AHS cleaning templates for the owner to implement at his facility to ensure accountability in the required cleaning.3) Cleaning of the filters in the exhaust canopy hood (which had a significant accumulation of grease build-up) were completed following the inspection and verified by pictures sent by the owner.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) Ensure accurate thermometers (recommend digital thermometers) to be located in all refrigeration and freezer units (particularly the walk-in cooler and upright Pepsi unit in the food preparation area.2) Observed that the sandwich refrigeration unit and the upright Coke refrigeration unit are currently not in good working order and may be a compressor and fan issue respectively. Verified that the sandwich unit is empty of any food and have directed the owner to do the same for the upright Coke unit.3) As discussed, observed a significant accumulation of frost in the upright freezer unit in the back kitchen area - requires defrosting and owner will be purchasing a new one to replace the existing one.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Hobart high temperature mechanical dishwasher is equipped in the kitchen facility.Inquired with the owner about measuring the hot water temperature for the final sanitizing step and confirmed that this is not being carried out. Subsequently, a thermometer for use inside a dishwasher is required to be purchased and used to monitor the proper temperature. Recommend that the owner record these readings in writing.
- 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) Observed a missing light tube for the ceiling light fixture in the dry storage room - please install another light tube to provide more adequate lighting to easier facilitate cleaning.2) Confirmed that the professional canopy hood cleaning which should have been completed in August 2024 has not yet been completed. Please reach out to your professional company and schedule another cleaning.
- 23. Is the facility maintained in a clean and sanitary condition?
- Observed a significant accumulation of food debris underneath equipment and in particular under the mechanical dishwasher and the sandwich refrigeration unit.As discussed with the owner, thoroughly clean all areas underneath equipment throughout the kitchen area and which should be carried out on a regular and routine basis.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Measured the temperature of the final sanitizing step for the commercial dishwasher at 160 - 165 F at the dish level which is in compliance. The temperature at the gauge (located on top of dishwasher unit) was reading at 180 F which is in compliance for the hot water sanitizing step.Moreover, there appears to be no detergent for the proper washing and no rinsing agent chemicals for the machine. Reach out to companies such as Diversey/Eco Lab to supply these required chemicals for your commercial dishwasher (Hobart).
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- PLEASE COMPLETE THE FOLLOWING:1) Replace the existing faucet in the staff washroom with a new faucet (as previously directed).2) Ask a general contractor regarding the possible retrofit install of a floor drain in the lowest point of the floor which is in the middle. Confirmed with the owner that there is a floor drain near the wall but is located at a high point of the floor which will not allow for proper drainage.3) Replace all burnt out light tubes (2) in the kitchen area near the mechanical dishwasher - as discussed, would appear that the existing light fixture will need to be replaced with a new LED fixture. Should be completed by an electrician only.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Initial Inspection
5 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Ensure existing Hobart commercial high temperature dishwasher is in good working order - as discussed, the temperature of the final sanitizing step was measured at 120 F (with our mercury thermometer) and subsequently is not in compliance with the required 180 F (at the manifold).Moreover, there appears to be no detergent for the proper washing and no rinsing agent chemicals for the machine.Finally, require a digital probe thermometer (or equivalent that can be placed inside the machine during a cycle) to monitor temperature of hot water at the dish level.
- 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?
- Please ensure the following:1) Written pest control program for the restaurant.2) Purchase and place metal rodent traps in the kitchen facility.3) Hire a pest control company to have at least quarterly on-site checks of your restaurant.
- 20. Do food handlers at the facility have adequate food safety training?
- Owner/operator is required to complete the on-line food safe course - at the time of inspection, not yet completed.If additional Kitchen Staff are hired in the future, our Department would encourage these individuals to take the same food safe course.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- PLEASE COMPLETE THE FOLLOWING:1) Replace existing flooring finish in the dry storage room and the walk-in cooler - the latter flooring finish has a large tear in the floor which interferes with proper cleaning. The new flooring finish should be light in color, smooth, easily cleanable, durable and non-slip and should be of a commercial grade to withstand food traffic.2) Observed deterioated/rotted doorframe/trim at the back door entrance - requires replacement with new building materials to ensure the doorframe is tight fitting with the door to prevent the potential entry of mice and insects.3) Replace the existing faucets at the handwashing sink station beside the back door entrance and also in the staff washroom with new fixtures and which ideally should be hands free (if possible) for sanitary reasons.4) Ask a general contractor regarding the possible retrofit install of a floor drain in the dry storage room. The reasoning is there is currently no existing floor drain and this is also where the hot water tank is located.5) Replace all burnt out light tubes - there are a total of four (4) and three are in the kitchen and the other one is in the dry storage room.6) As discussed, ensure all dry/canned goods are stored minimum 6" off the floor at all times. In particular, this cannot be achieved with the bags of flour, rice, sugar, corn starch, etc. and subsequently dry bins on casters/wheels with tight fitting lids must be purchased and these ingredients should be stored in this containers. These types of containers will facilitate easier cleaning in the future.
- 23. Is the facility maintained in a clean and sanitary condition?
- Observed unacceptable cleaning and lack of housekeeping in all areas of the kitchen and dry storage room.Thorough cleaning is required in all kitchen areas particularly around the Hobart mechanical dishwasher.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?