Alif's Royal Kitchen

3811 99 Street NW Edmonton AB T6E 6C8 · Food - General

9 inspections

1. Risk Management InspectionJun 17, 2025

   0 infractions

2. Risk Management InspectionMay 30, 2025

   3 infractions

   • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
     • **oversized pots were in the storage room – cease and desist use immediately – too large for required dishwashing protocol in the sinks available. All pots and pans must fit and be submerged completely in the sink sizes available for proper sanitizing in the sinks.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • ** - food equipment was observed stored in a dirty mop sink. REPEAT VIOLATION
   • 23. Is the facility maintained in a clean and sanitary condition?
     • **Thorough and detailed cleaning required for each bathroom (sinks, dispensers, walls, etc)
3. Risk Management InspectionMay 20, 2025

   9 infractions

   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • **no ready made sanitizer could be located for use in the customer area and customer tables. Spray bottle labeled disinfectant was empty.
   • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
     • ** filthy apron that exhibited heavy build up of food and grime was observed
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • **potential customer contamination of mukhwas or saunf mithai was observed in the manner that it would be distributed – the customers have a spoon that is used, the business end may touch customer hands. Please find a more sanitary method to distribute the mukhwas or saunf mithai.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • **3 different high risk cooked foods were stored at room temperature on the counter, on the cold stovetop, and on the cold grill.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • (pilot lights do NOT provide heat) or the food was intentionally left stored at room temperature for some other purpose. A staff member did finally tell the PHI that the food left over was because they accidentally made too much of 5 different dishes. They would not comment if it was to be stored in the cooler or discarded. 1. If the high risk foods were meant to be cooled: the foods should be transferred to a cold container from the hot pan, a timer set for 30 minutes, and stir often to release trapped heat before storing in the cooler or freezer 2. If the high risk foods were meant for staff food - the staff should consume while hot outside the kitchen for a proper break. The staff should not temperature abuse their own food as it may lead to gastrointestinal illness. Staff cannot work in the food industry when suffering from vomiting and diarrhea as it can spread to the customers. 3. If the staff thought the pilot light was keeping the high risk food warm, please educate them that the pilot light/flame is inadequate for any kind of temperature control. 4. If the high risk foods were stored on the stove because too much food was made, it brings a different concern. Portion control to ensure only as much food needed is reheated should be taught to the staff. Constantly reheating unused portions, improperly cooling them, and then reheating again later may lead to customer gastrointestinal illness, customer complaints regarding food quality and food flavor.** - There was one overside wok/pan of cooked sauce stored at room temperature on a cold stove. Staff informed the PHI that they planned to add the cooked fish to the mixture. Please ensure that the mixture remains hot at over 60'C until such time you are ready to cool the sauce and fish down properly - by transferring to a cold container and dividing up the sauce and fish into smaller amounts for rapid cooling.
   • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
     • **oversized pots were in the storage room – cease and desist use immediately – too large for required dishwashing protocol in the sinks available. All pots and pans must fit and be submerged completely in the sink sizes available for proper sanitizing in the sinks.
   • 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 posted Food Handling Permit was expired, please post the current Food Handling Permit.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • **Thorough and detailed cleaning required: cook tops, all doors, etc.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • **Thorough and detailed cleaning required for each bathroom (sinks, dispensers, walls, etc)
4. Demand InspectionMay 11, 2025

   12 infractions

   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • **no ready made sanitizer could be located for use in the customer area and customer tables. Spray bottle labeled disinfectant was empty.
   • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
     • ** filthy apron that exhibited heavy build up of food and grime was observed
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • **potential customer contamination of mukhwas or saunf mithai was observed in the manner that it would be distributed – the customers have a spoon that is used, the business end may touch customer hands. Please find a more sanitary method to distribute the mukhwas or saunf mithai.
   • 09. Are chemicals stored and handled in a safe manner?
     • **A spray bottle marked “chlorine” contained a chemical that was not chlorine (mixing of dangerous chemicals)
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • **3 different high risk cooked foods were stored at room temperature on the counter, on the cold stovetop, and on the cold grill.
   • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
     • **oversized pots were in the storage room – cease and desist use immediately – too large for required dishwashing protocol in the sinks available. All pots and pans must fit and be submerged completely in the sink sizes available for proper sanitizing in the sinks.
   • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
     • **no soap was available at the handsink in the kitchen. Soap in other areas was almost empty as well (refilled by a small amount during inspection – but not enough to service dinner period)
   • 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?
     • **recent pest control reports missing from the facility, please ensure that the most up to date pest control records are available upon request.
   • 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 posted Food Handling Permit was expired, please post the current Food Handling Permit.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • **Thorough and detailed cleaning required: ice cream freezer exterior, child high chair, microwaves, floor in storage room, fryer baskets, cook tops, all doors, soup canteen and counter cooler in customer area, etc.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • **food equipment (bowl) was stored in the dirty mop sink**glassware for beverages ready to use for customers was not properly cleaned before use – labels and tags still attached
   • 23. Is the facility maintained in a clean and sanitary condition?
     • **Thorough and detailed cleaning required for each bathroom (toilets, toilet bases, floors, sinks, dispensers, etc)
5. Risk Management InspectionOct 2, 2024

   0 infractions

6. Demand InspectionOct 1, 2024

   5 infractions

   • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
     • **-staff member left a used mask on a food preparation surface in the kitchen, owner left their phone on a food preparation surface in the kitchen.
   • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
     • **-staff member left a used mask on a food preparation surface in the kitchen, owner left their phone on a food preparation surface in the kitchen.
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • **- Do not use bowls as scoops. Do not store bowls or scoops with the dirty high touch surfaces in direct contact with food ingredients.
   • 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?
     • **fly population reduced, no approved fly light installed.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • **-lids, buspans, handles require more cleaning
7. Demand InspectionSep 26, 2024

   19 infractions

   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • **-no sanitizer solution was ready made for sanitizing in the kitchen, which should be made before food handling begins. No test strips to measure sanitizer were located during inspection.**-dirty, wet, used cleaning cloths were not stored in a sanitizer solution when not in use. **-Sponges and cleaning pads were overused and falling apart (dishwashing) and were not sanitized to prevent bacterial growth.
   • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
     • **-once staff removed their gloves, no staff member washed their hands with soap and water before donning a new pair of gloves.
   • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
     • **-several aprons were extremely soiled and dirty and did not appear to be washed daily.**-do not use dirty aprons to wipe hands during food handling.
   • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
     • **- multiple times during the inspection, more than one kitchen staff members touched their face and/or hair with their gloves for food handling still on. PHI had to request that staff remove their contaminated gloves.
   • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
     • **-3 large cooked bins/pots of cooked rice were observed stored at room temperature in the dry storage room. One pot of rice was stored in the dirty mop sink to cool. One of the pots was stored on the dirty floor.**-multiple containers of food and/or food containers/food equipment were stored on the dirty floors.**-food items were stored on a fabric chair on the dirty seat.**-dead flies were observed with the stored foods in the dry storage room. Many of the open backages of bulk ingredients, were not stored in pest proof containers with tight fitting lids to prevent pest contamination.
   • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
     • **-raw meat and cooked food were stored together on countertops in more than one area
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • **- Do not use bowls as scoops. Do not store bowls or scoops with the dirty high touch surfaces in direct contact with food ingredients.**-probe thermometer was not maintained in a clean or sanitary manner.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • **-Multiple high risk foods were stored at room temperature. Many were measured and requested to be stored or put back into the cooler. The worst temperature abused high risk foods were discarded namely: -eggs 20 degrees Celsius -cooked potato mixture 22 degrees Celsius internal temperature.
   • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
     • **- The customer re-usable dishes, cutlery, cups, etc. were not sanitized during the manual dishwashing practices and may still contain aspects of saliva. Staff were soaking dishes overnight that were not sanitized after washing – increasing the bacterial load and contributing to the outdoor fly population breeding within the kitchen.
   • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
     • **-do not store food equipment in the dirty handsink at any time, the handsink must remain accessible for frequent and proper handwashing.
   • 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?
     • **-the weatherstripping on the back door is either missing or in disrepair allowing for potential pest entry.
   • 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?
     • **-immediately remove the electric fly swatter and obtain proper fly control for kitchens that does not involve the contamination of surfaces or food.**-significant outdoor fly population was observed within the kitchen and storage areas.
   • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
     • **-Do not use metal “scrubbies” or scouring pads for dishwashing due to loose metal pieces.
   • 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?
     • **-current permit is not posted in public view.
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • **-unfinished wood was observed under the mixer – all surfaces in a kitchen must be smooth, cleanable, non-absorbent, and durable.
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • **-lights in food areas/food storage areas are not protected to prevent breakage.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • **-lids, buspans, handles require more cleaning
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • **- single use utensils for the customers were stored with the eating surfaces exposed to customer and/or staff contamination.**-used cleaning cloths were stored on the dishes that were ready for customer use.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • **-walls, ceilings, and shelving require more cleaning – thick fuzz and dirt were noted on the surfaces**-customer areas are not cleaned after use: multiple table cloths were observed with foods and spills observed from a day or two prior (according to staff).
8. Initial InspectionJan 26, 2024

   0 infractions

9. Initial InspectionJan 19, 2024

   0 infractions