Skip to content
Loading map…

99 Supermarket - Take Out Food

10768 99 Street NW Edmonton AB T5H 1N7 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • No one in care or control of the facility has completed an approved food safety course.
  3. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Deep fried (samosas) were measured at 40-45C in a tray under the heat lamps at the take-out food counter.REQUIRED ACTION: foods must be maintained at 60C or higher while in hot-holding.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • March 2, 2026: 6 wrapped packages of sticky rice were sitting at room temperature at the take-out counter. 3 plastic containers of yellow bean dessert were found sitting at room temperature at the take-out counter.December 19, 2025: packaged ready to eat meals were observed sitting on the front counter at the take-out department. A tray with deep fried foods was measured at 30C, sitting under heat lamps at the front counter.Sept. 26, 2025: Packaged, ready to eat meals were measured at 40-45C at the front counter under the heat lamp. High-risk foods must be kept at 4C or colder, or 60C or higher.REQUIRED ACTION: ensure these foods are maintained at 60C or higher. If this is not possible with the current hot-holding equipment, these foods must be kept stored at 4C or colder in the cooler.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No one in care or control of the facility has completed an approved food safety course.
  4. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • December 19, 2025: packaged ready to eat meals were observed sitting on the front counter at the take-out department. A tray with deep fried foods was measured at 30C, sitting under heat lamps at the front counter.Sept. 26, 2025: Packaged, ready to eat meals were measured at 40-45C at the front counter under the heat lamp. High-risk foods must be kept at 4C or colder, or 60C or higher.REQUIRED ACTION: ensure these foods are maintained at 60C or higher. If this is not possible with the current hot-holding equipment, these foods must be kept stored at 4C or colder in the cooler.
  5. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Packaged, ready to eat meals were measured at 40-45C at the front counter under the heat lamp. High-risk foods must be kept at 4C or colder, or 60C or higher.REQUIRED ACTION: ensure these foods are maintained at 60C or higher. If this is not possible with the current hot-holding equipment, these foods must be kept stored at 4C or colder in the cooler.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • September 26, 2025: the hand sink was obstructed. Numerous items were stored in front of the sink, making it difficult to reach the sink for hand washing. REQUIRED ACTION: ensure the hand sink is free of all objects, and that the path to the hand sink is clear to allow easy access for handwashing.August 29, 2024:The hand sink was obstructed and was not easily accessible by staff. Ensure that the hand sink is not blocked by any objects and is always easily accessible for use by staff.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • September 26, 2025: cardboard was again noted to be used on several shelves in the food preparation and storage areas. REQUIRED ACTION: remove all cardboard used to line shelves and other surfaces in the food preparation and storage areas. All surfaces in the food preparation and storage areas must be made of material that is smooth, non-absorbent, easy to clean and in good repair.August 29 2024: Cardboard and other porous materials were found lining some shelves throughout the area. Remove all cardboard lining shelves. Ensure that all surfaces are smooth, water-resistant, in good repair and easy to clean.*Noted June 18, 2022: Some cardboard lining shelves were noted to be soiled and dirty.
  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Lemon scented bleach was being used as a food contact surface sanitizer. Do not use lemon-scented bleach as it will leave a perfume/residue on surfaces. Ensure regular, unscented bleach is used to prepare food contact surface sanitizer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No probe style thermometer was available for monitoring food temperatures (cooking, hot-holding, cooling temperatures). Ensure that a probe style thermometer is available for monitoring food temperatures.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink was obstructed and was not easily accessible by staff. Ensure that the hand sink is not blocked by any objects and is always easily accessible for use by staff.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cardboard and other porous materials were found lining some shelves throughout the area. Remove all cardboard lining shelves. Ensure that all surfaces are smooth, water-resistant, in good repair and easy to clean.*Noted June 18, 2022: Some cardboard lining shelves were noted to be soiled and dirty.