Al Salam Pita and Bakery - Restaurant
10141 34 Avenue NW Edmonton AB T6E 6J8 · Food - General
7 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
6 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- ** - in the walk-in cooler, raw meat was stored above/beside: vegetables/cooked foods/ready-to-eat foods. Reorganize and retrain 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?
- ** - missing baseboards in the main prep kitchen - please replace** - wall behind the dishwashing sinks is in disrepair
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- ** - cutting boards in the dishwashing room were overworn. overused, pitted - please discard/replace.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- ** - build up of food, grime, and grease was observed on/around but not limited to:  metal and wood speed/bakery racks, the square wood bakery frames, shelf by the walk in cooler, walk-in freezer door/door edge, ice machine inside and out
- 23. Is the facility maintained in a clean and sanitary condition?
- ** - public washrooms require thorough cleaning on toilets, sinks, doors, lightswitches.
- 23. Is the facility maintained in a clean and sanitary condition?
- ** - a buildup of grime was observed on the the ceiling in the preparation room, the cupboard doors, child high chairs
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- ** - food was stored improperly on the floor in the warehouse and in the customer retail area.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- ** - a leak in the grey water pipe under the dishwasher (near walk-in cooler) was observed**- men's washroom sink is leaking from the faucet.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- ** - A build up of grime, grease and food was observed on the following areas that require more thorough cleaning: Ice machine, all retail store shelves, all handles of cold storage equipment (walk-in freezer and cooler), walk-in freezer door and door edge, metal shelving stored between both walk-ins, dough sheeter canvas
- 23. Is the facility maintained in a clean and sanitary condition?
- 2023-11-28Written cleaning schedule not observed at the time of inspection. No significant sanitation concerns noted at the time of inspection. _____________________2023-07-28Written cleaning lists/schedules are not available.
- 23. Is the facility maintained in a clean and sanitary condition?
- ** - A build up of grime, grease and filth was observed on the following areas that require more thorough cleaning: child high chairs, the washrooms (doors, sinks, door frames, door edges, urinals, counters, mirrors, toilets, etc.),
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Demand Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Several pieces of meat were left to thaw at room temperature on the floor of the dish pit area. All product was still frozen.CDI: Reviewed thawing procedures; instructed management & staff to move the product to the walk-in cooler.
- 23. Is the facility maintained in a clean and sanitary condition?
- 2023-11-28Written cleaning schedule not observed at the time of inspection. No significant sanitation concerns noted at the time of inspection. _____________________2023-07-28Written cleaning lists/schedules are not available.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 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)?
- 1) No sanitizer was found as a residue on dishware after run through a cycle in the dishwasher. Since another dishwasher was available at the facility, it would be used to wash and sanitize dishes until the current unit is adjusted or repaired. Ensure that dishwashing units have a residue sanitizer concentration of 100ppm for bleach so that dishes are properly sanitized.
- 23. Is the facility maintained in a clean and sanitary condition?
- Witten cleaning lists/schedules are not available.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
6 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1) A partially eaten pita bread with zataar was found on a food prep surface. When asked, the operator mentioned that the customer was not satisfied with the cooking of the pita. The pita was discarded during the inspection. Ensure that food items that have been partially eaten are stored away from food prep surfaces and that the food prep surfaces are cleaned and sanitized if a personal food item was stored on it. Cross contamination of food prep surfaces will lead to foodbourne illness.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) A bag of fresh cut fries were on a food prep surface at a temperature of 16 degrees Celsius. The fries were put back into the cooler during the inspection. Ensure that cut vegetables including fries are stored at temperature of 4 degrees Celsius or below to minimize microbe growth on the food.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) An upright cooler unit near the cashier area was in disrepair and had foods including yoghurt and other dairy products at 12 degrees Celsius. The operator mentioned that the cooler stopped functioning at 9 am that day. Ensure that perishable foods including dairy are stored at a temperature of 4 degrees Celsius or below to minimize the growth of microbes. The operator was told to move all the food to another cooler unit. A technician had been called to service the unit that day.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 1) No sanitizer was found as a residue on dishware after run through a cycle in the dishwasher. Since another dishwasher was available at the facility, it would be used to wash and sanitize dishes until the current unit is adjusted or repaired. Ensure that dishwashing units have a residue sanitizer concentration of 100ppm for bleach so that dishes are properly sanitized.
- 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?
- 1) The current food handling permit was not displayed. Display the permit.
- 23. Is the facility maintained in a clean and sanitary condition?
- Witten cleaning lists/schedules are not available.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?