ORDER OF AN EXECUTIVE OFFICER NOTICE OF CLOSURE - Alberta Health Services
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Environmental Public Health
ORDER OF AN EXECUTIVE OFFICER
NOTICE OF CLOSURE
To: 1639811 Alberta Ltd.
Belal Aldalati-Basel
Janet Sabourin
Gloria Harris
“the Owner”
RE: The food establishment located in Morinville, Alberta and municipally described as:
The Morinville Grill, 107 - 9918 100 Street
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WHEREAS I, an Executive Officer of Alberta Health Services, have inspected the above noted
premises pursuant to the provisions of the Public Health Act, RSA 2000, c. P-37, as amended;
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AND WHEREAS such inspection disclosed that the following conditions exist in and about the above
noted premises which are or may become injurious or dangerous to the public health or which might
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hinder in any manner the prevention or suppression of disease, namely:
a. Storage of high-risk foods (e.g., bacon, sausages, potatoes) between 4°C and 60°C;
internal temperatures measured between 13.2°C - 34.4°C.
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b. Storage of eggs above 7°C; internal temperatures measured 10.8°C and 13.0°C.
c. High-risk foods under refrigeration (e.g., pasta, sauce, cheese) were above 4°C; internal
temperatures measured between 5.1°C - 8.0°C.
d. High-risk foods in the hot holding unit (e.g., clam chowder soup, meat sauce, cooked
vegetables) were below 60°C; internal temperatures measured between 21.0°C - 49.3°C.
e. Unsafe food storage practices and inadequate food protection, including insufficient
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separation of raw meat from other cooked or ready-to-eat foods, uncovered food
items/containers, food containers stored directly on the floor, stacking of open food storage
containers, dirty and/or damaged utensils stored in food products, and foods stored in
unsuitable and/or unclean containers.
f. Use of unsuitable utensils and food storage containers, including utensils and containers
that were unclean, in disrepair, not constructed of food-grade materials and/or not meant
for reuse (e.g., bread stored in an unclean cardboard box, unclean single use containers
stored in food products, damaged utensils stored in food products, a power drill with a
mixer attachment used to stir foods).
g. Inadequate separation of non-food related items from food areas, including hookah
supplies (i.e., bowl, hoses, charcoal) and medications stored in the kitchen.
h. Various utensils and equipment were damaged/broken or otherwise in disrepair (e.g., food
scoops, microwave, wooden paddle, metal strainer, spatulas, scraper, cutting boards).
i. Various utensils and equipment were visibly dirty and/or were not stored in a sanitary
manner (e.g., pizza pans stored in an unclean wooden container with significant
grime/debris, unclean utensils stored in a container with debris, cutting board stored on the
floor, unclean potato peeler machine with the floor hose end stored inside the machine).Order of an Executive Officer – Notice of Closure
RE: The Food Establishment located in Morinville, Alberta and municipally described as: The Morinville Grill, 107 - 9918 100 Street
Page 2 of 7
j. Sanitizing solutions were not prepared properly (i.e., bleach mixed with soap) and/or were
not changed at suitable intervals (i.e., significant debris in solution) and a wet wiping cloth
was stored on a food preparation surface.
k. Containers of sanitizing solutions were not labeled to identify their contents.
l. Paper towels were not provided at the kitchen handwashing station.
m. Infrequent hand washing by food handlers, and food handlers wiping their hands on their
aprons.
n. Food handling staff were not demonstrating safe food handling practices or an
understanding of food safety knowledge (e.g., the owner could not describe adequate
refrigeration or hot holding temperatures, improper cooling and reheating practices were
observed/described).
o. Mouse droppings were observed throughout the facility on floors and shelves.
p. Poor sanitation throughout the facility, including high touch surfaces, hard to reach areas,
shelving and equipment (e.g., unclean light switches and handles, debris on floors and
shelves, debris inside the mixer bowl).
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AND WHEREAS such inspection disclosed that the following breaches of the Public Health Act and the
Food Regulation, Alberta Regulation 31/2006 and the Food Retail and Foodservices Code exist in and
about the above noted premises, namely:
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a. Storage of high-risk foods (e.g., bacon, sausages, potatoes) between 4°C and 60°C;
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internal temperatures measured between 13.2°C - 34.4°C. This is in contravention of
section 25(1) of the Food Regulation which states that: All high-risk food must be stored,
displayed and transported at a temperature of (a) not more than 4°C or such higher
temperature, or (b) not less than 60°C or such lower temperature as an executive officer
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stipulates under subsection (4).
b. Storage of eggs above 7°C; internal temperatures measured 10.8°C and 13.0°C. This is in
contravention of section 25(3) of the Food Regulation which states that: Subsection (1)
does not apply to whole raw shell eggs, which must be stored, displayed, packaged or
transported at a temperature not exceeding 7ºC or such other temperature as an executive
officer stipulates under subsection (4).
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c. High-risk foods under refrigeration (e.g., pasta, sauce, cheese) were above 4°C; internal
temperatures measured between 5.1°C - 8.0°C. This is in contravention of section 18(b)(ii)
of the Food Regulation which states that: An operator must ensure that all refrigeration and
hot holding equipment used in the commercial food establishment is capable of maintaining
the respective temperatures required by section 25.
d. High-risk foods in the hot holding unit (e.g., clam chowder soup, meat sauce, cooked
vegetables) were below 60°C; internal temperatures measured between 21.0°C - 49.3°C.
This is in contravention of section 18(b)(ii) of the Food Regulation which states that: An
operator must ensure that all refrigeration and hot holding equipment used in the
commercial food establishment is capable of maintaining the respective temperatures
required by section 25.
e. Refrigeration units were not equipped with thermometers, and a probe thermometer was
not available. This is in contravention of section 18(b)(iii) of the Food Regulation which
states that: An operator must ensure that all refrigeration and hot holding equipment used
in the commercial food establishment is equipped with an accurate thermometer.
f. Unsafe food storage practices and inadequate food protection, including insufficient
separation of raw meat from other cooked or ready-to-eat foods, uncovered food
items/containers, food containers stored directly on the floor, stacking of open food storageOrder of an Executive Officer – Notice of Closure
RE: The Food Establishment located in Morinville, Alberta and municipally described as: The Morinville Grill, 107 - 9918 100 Street
Page 3 of 7
containers, dirty and/or damaged utensils stored in food products, and foods stored in
unsuitable and/or unclean containers. This is in contravention of section 23(1) of the Food
Regulation which states that: All food used or to be used in a commercial food
establishment must be (a) protected from contamination, and (b) handled in a sanitary
manner.
g. Use of unsuitable utensils and food storage containers, including utensils and containers
that were unclean, in disrepair, not constructed of food-grade materials and/or not meant
for reuse (e.g., bread stored in an unclean cardboard box, unclean single use containers
stored in food products, damaged utensils stored in food products, a power drill with a
mixer attachment used to stir foods). This is in contravention of section 18(a) of the Food
Regulation which states that: An operator must ensure that all equipment and utensils used
in the commercial food establishment and all surfaces in it with which food comes into
contact are entirely constructed or manufactured from materials that are suitable for their
intended purpose, durable, easily cleanable and free from any undesirable substance.
h. Inadequate separation of non-food related items from food areas, including hookah
supplies (i.e., bowl, hoses, charcoal) and medications stored in the kitchen. This is in
contravention of section 20(1) of the Food Regulation which states that: All articles and
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materials in a commercial food establishment that are not associated with or required for
the operation or maintenance of the food areas must be stored separately from the food
and the food areas and in a manner that contaminates neither.
i.
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Various utensils and equipment were damaged/broken or otherwise in disrepair (e.g., food
scoops, microwave, wooden paddle, metal strainer, spatulas, scraper, cutting boards). This
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is in contravention of section 28(3) of the Food Regulation which states that: All equipment
and utensils in a commercial food establishment must be (a) kept in good working order
and condition, and (b) maintained in a manner that ensures the safe and sanitary handling
of food.
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j. Various utensils and equipment were visibly dirty and/or were not stored in a sanitary
manner (e.g., pizza pans stored in an unclean wooden container with significant
grime/debris, unclean utensils stored in a container with debris, cutting board stored on the
floor, unclean potato peeler machine with the floor hose end stored inside the machine).
This is in contravention of section 28(2) of the Food Regulation which states that: A
commercial food establishment, all equipment and utensils in it and all surfaces in it with
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which food comes into contact must be maintained in a sanitary condition and, without
limiting the foregoing, must be washed and sanitized in a manner that removes
contamination.
k. Sanitizing solutions were not prepared properly (i.e., bleach mixed with soap) and/or were
not changed at suitable intervals (i.e., significant debris in solution) and a wet wiping cloth
was stored on a food preparation surface. This is in contravention of section 28(2) of the
Food Regulation which states that: A commercial food establishment, all equipment and
utensils in it and all surfaces in it with which food comes into contact must be maintained in
a sanitary condition and, without limiting the foregoing, must be washed and sanitized in a
manner that removes contamination.
l. Containers of sanitizing solutions were not labeled to identify their contents. This is in
contravention of section 20(2)(a) of the Food Regulation which states that: All chemicals,
cleansers, and other similar agents associated with or required for the operation or
maintenance of the food areas must be stored in containers that are not intended to be
used to store food and that are clearly labelled to identify their contents.
m. Paper towels were not provided at the kitchen handwashing station. This is in contravention
of section 30(4) of the Food Regulation which states that: The handwashing stations
referred to in section 17(1)(e) must be maintained and kept supplied.Order of an Executive Officer – Notice of Closure
RE: The Food Establishment located in Morinville, Alberta and municipally described as: The Morinville Grill, 107 - 9918 100 Street
Page 4 of 7
n. Infrequent hand washing by food handlers, and food handlers wiping their hands on their
aprons. This is in contravention of section 30(1)(d) of the Food Regulation which states
that: A food handler must wash hands as often as necessary to prevent the contamination
of food and food areas.
o. Food handling staff were not demonstrating safe food handling practices or an
understanding of food safety knowledge (e.g., the owner could not describe adequate
refrigeration or hot holding temperatures, improper cooling and reheating practices were
observed/described). This is in contravention of section 24 of the Food Regulation which
states that: All food handling in a commercial food establishment must be done in a manner
that makes the food safe to eat, and of section 6.3.2 of the Food Retail and Foodservices
Code which states that: Every operator of a food establishment must ensure that food
handlers have the necessary knowledge and skills to enable them to handle food
hygienically.
p. Mouse droppings were observed throughout the facility on floors and shelves. This is in
contravention of section 21(1) of the Food Regulation which states that: Subject to
subsection (1.1), a commercial food establishment must be kept free of pests and of
conditions that lead to the harbouring or breeding of pests.
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q. A gap was observed underneath the back door. This is in contravention of section 17(2) of
the Food Regulation which states that: Subject to subsection (2.1), the operator must
ensure that the commercial food establishment is constructed to control the entry of pests.
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r. Written pest control records were not available. This is in contravention of section 21(2) of
the Food Regulation which states that: A written record of all pest control measures used in
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the commercial food establishment and surrounding area, premises and facilities referred
to in subsections (1) and (1.1) must be maintained.
s. Poor sanitation throughout the facility, including high touch surfaces, hard to reach areas,
shelving and equipment (e.g., unclean light switches and handles, debris on floors and
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shelves, debris inside the mixer bowl). This is in contravention of section 28(2) of the Food
Regulation which states that: A commercial food establishment, all equipment and utensils
in it and all surfaces in it with which food comes into contact must be maintained in a
sanitary condition and, without limiting the foregoing, must be washed and sanitized in a
manner that removes contamination.
t. Written sanitation procedures were not available. This is in contravention of section 29(1) of
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the Food Regulation which states that: A commercial food establishment must have written
procedures designed to ensure its safe and sanitary operation and maintenance.
u. Areas of the counters, shelves, floors, walls and ceilings were in disrepair (e.g.,
missing/broken floor and wall tiles, missing baseboards, holes in walls, ceiling panel not
installed, missing trim on counters and shelves). This is in contravention of section 17(1)(a)
of the Food Regulation which states that: An operator must ensure that, before operation of
the commercial food establishment commences, the commercial food establishment is of
sound construction and in a good state of repair.
v. A valid food handling permit was not displayed. This is in contravention of section 14(1) of
the Food Regulation which states that: An operator must ensure that the permit is
displayed in a conspicuous place in the approved food establishment where it may be
easily seen by persons served.
w. Operating in contravention of the written Order of an Executive Officer issued February 7,
2018, which required that individuals refrain from smoking in all food areas and that items
associated with hookah/shisha/water pipes must not be stored in a food preparation or food
storage area (e.g., pipe hoses, pipes, tobacco heads/bowls, mouth pieces, charcoal, etc.).
This is in contravention of section 73(1) of the Public Health Act which states that: A personOrder of an Executive Officer – Notice of Closure
RE: The Food Establishment located in Morinville, Alberta and municipally described as: The Morinville Grill, 107 - 9918 100 Street
Page 5 of 7
who contravenes this Act, the regulations, an order under section 62 or an order of a
medical officer of health or physician under Part 3 is guilty of an offence.
AND WHEREAS, by virtue of the foregoing, the above noted premises are hereby declared to be
Closed.
NOW THEREFORE, I hereby ORDER and DIRECT:
1. That the Owner immediately close the above noted premises.
2. That the Owner immediately undertake and diligently pursue the completion of the following
work in and about the above noted premises, namely:
a. Ensure that high-risk foods are stored at a temperature of 4°C or below or at 60°C
or above, unless undergoing immediate preparation.
b. Ensure that whole raw shell eggs are stored at a temperature of 7ºC or below.
c. Ensure that all refrigeration units can maintain high-risk foods at 4°C or less.
d. Ensure that all hot holding units can maintain high-risk foods at 60°C or above.
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e. Ensure that all refrigeration and hot holding units are equipped with accurate
thermometers, and that a probe thermometer is available to verify internal food
temperatures.
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f. Ensure that all foods are adequately protected from contamination while in storage.
This includes but is not limited to: adequately separating raw meat from other
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cooked or ready-to-eat foods, storing foods at least 6 inches off the floor, storing
foods in food-grade containers that are clean, in good repair and have tight fitting
lids or covers, and ensuring that utensil handles do not contact food products.
g. Ensure that containers used to store food are constructed of food-grade materials,
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suitable for their intended purpose, durable, in good repair, equipped with tight
fitting lids or covers, easily cleanable, and free from any undesirable substance.
Furthermore, ensure that suitable food scoops with handles are used, and that the
handles do not contact the food products.
h. Ensure that all items that are not associated with or required for the operation or
maintenance of the food areas are stored separately from food and food areas.
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i. Ensure that all utensils and equipment are in good repair and operation.
j. Ensure that all utensils and equipment are maintained in a clean and sanitary
manner.
k. Ensure that sanitizing solutions are properly prepared, tested, and changed at
adequate intervals, and that wiping cloths are stored in an approved sanitizing
solution when not in use.
l. Ensure that all chemicals, cleaners and similar agents are stored in clearly labeled
containers so that their contents are easily identified.
m. Ensure that all handwashing stations are supplied with soap and paper towels in
suitable dispensers at all times.
n. Ensure that food handlers wash their hands as often as necessary to prevent the
contamination of food or food areas.
o. Ensure that all food handlers have the necessary knowledge and skills to enable
them to handle food hygienically and in a manner that makes the food safe to eat.
p. Employ the services of a licensed pest control company and take any measures the
company deems necessary to investigate and disinfest the premises.
q. Ensure that the premises is constructed to prevent the entry of pests.Order of an Executive Officer – Notice of Closure
RE: The Food Establishment located in Morinville, Alberta and municipally described as: The Morinville Grill, 107 - 9918 100 Street
Page 6 of 7
r. Ensure that a written record of all pest control measures is maintained and available
for review.
s. Ensure that the food establishment is maintained in a clean and sanitary manner.
This includes but is not limited to: shelving, floors, walls, ceilings, high touch
surfaces and hard to reach areas.
t. Ensure that written sanitation procedures are developed, implemented and followed
by staff. The procedures must include: the cleaning and sanitizing requirements for
the establishment and for all equipment and utensils that are not normally washed
in a dishwasher, as well as a list of all cleaning and sanitizing agents used in the
facility including their concentration and uses.
u. Ensure that the establishment is of sound construction and in a state of good repair,
including repairing or replacing any damaged areas of the counters, shelves, floors,
walls, and ceilings.
v. Ensure that a valid food handling permit is displayed in a conspicuous place where
it can be easily seen by patrons.
w. Ensure that the facility/owners are in compliance with all written Executive Officer’s
Orders until such time that they have been rescinded by an Executive Officer of
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Alberta Health Services.
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3. That until such time as the work referred to above is completed to the satisfaction of an
Executive Officer of Alberta Health Services; the above noted premises shall remain
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closed.
The above conditions were noted at the time of inspection and may not necessarily reflect all
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deficiencies. You are advised that further work may be required to ensure full compliance with the
Public Health Act and regulations, or to prevent a public health nuisance.
DATED at St. Albert, Alberta, July 30, 2021
Confirmation of a verbal order issued to Janet Sabourin and Gloria Harris on July 23, 2021.
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Executive Officer
Alberta Health Services
You have the right to appeal
A person who a) is directly affected by a decision of a Regional Health Authority, and
b) feels himself aggrieved by the decision
may appeal the decision by submitting a Notice of Appeal form within ten (10) days after receiving the order to:
Public Health Appeal Board
c/o Central Reception
Main Floor, ATB Place North Tower
10025 Jasper Avenue NWOrder of an Executive Officer – Notice of Closure
RE: The Food Establishment located in Morinville, Alberta and municipally described as: The Morinville Grill, 107 - 9918 100 Street
Page 7 of 7
Edmonton, Alberta, T5J 1S6
Phone: 780-222-5186
Fax: 780-422-0914
Email: HealthAppealBoard@gov.ab.ca
Website: https://www.alberta.ca/public-health-appeal-board.aspx
A Notice of Appeal form may be obtained by contacting Alberta Health Services at 780-342-0122 or by
contacting the Public Health Appeal Board.
Health Legislation, Regulations and Standards
Electronic versions of the Public Health Act and Regulations are available at the Alberta Queen's Printer
Bookstore 10611 - 98 Avenue, Main Floor, Park Plaza, Edmonton, Alberta, T5K 2P7 or www.qp.gov.ab.ca.
Health Legislation and regulations are available for purchase. Please contact Alberta Queen's Printer
Bookstore 10611 - 98 Avenue, Main Floor, Park Plaza, Edmonton, Alberta, T5K 2P7 or www.qp.gov.ab.ca.
Copies of standards are available by contacting the Health Protection Branch of Alberta Health at
780-427-4518 or by visiting: https://www.alberta.ca/health-standards-and-guidelines.aspx
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Copy Morinville Enforcement Services
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St. Albert • St. Albert Public Health Centre • Environmental Public Health
23 Sir Winston Churchill Avenue, St. Albert, Alberta, Canada T8N 2S7
www.albertahealthservices.ca/eph.asp
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