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Amritsar Junction

9238 Ellerslie Road SW Edmonton AB T6X 0K6 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ** - wet/dirty/used cleaning cloths were stored on the counter and not in the sanitizer solution as required when not in use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - ingredients/spices were not stored or used in a sanitary manner: many of the spices were cross contaminated with other spices, foods, and unknown substances. PHI recommended one spoon per spice to avoid cross contamination and to ensure that allergens are kept separate.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - food and/or food equipment was stored on the floor. Please store food/food equipment off of the floor to prevent contamination, to facilitate proper cleaning, and to support proper pest control.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - bowls were used as food scoops with the high touch dirty surfaces in contact with the food ingredient. Do not use bowls as scoops. Do not allow the dirty high touch surface of the handle on a scoop touch the food ingredient
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - foods were covered with black garbage bags that are not food-grade and may contaminate the food with chemicals. Please retrain staff to use food-grade plastic for covering foods
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - high risk foods were stored above the fill line in the counter coolers. High risk foods must be stored at a temperature of 4'C or less by ensuring that the foods are stored below the fill line and not at room temperature.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - Duct tape observed on food equipment as improper repair and for labels. Duct tape is not permitted for use in kitchens on food equipment at any time. All surfaces in a kitchen must be smooth, cleanable, nonabsorbent and durable - food equipment must also be maintained in good repair.* - manufacturer plastic protective cover still observed on the dough roller, the shelving, the burner sides, and even on the dishwasher. Please remove all protective plastic film.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • * - descale the interior of the dishwasher - build up of material was observed
  3. Monitoring Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ** - wet/dirty/used cleaning cloths were stored on the counter and not in the sanitizer solution as required when not in use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - food and/or food equipment was stored on the floor. Please store food/food equipment off of the floor to prevent contamination, to facilitate proper cleaning, and to support proper pest control.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - raw meat/fish was improperly stored above and beside vegetables and ready-to-eat foods. Do not store raw meat in areas that may contaminate vegetables/ready-to-eat foods/cooked foods.** - ingredients/spices were not stored or used in a sanitary manner: many of the spices were cross contaminated with other spices, foods, and unknown substances. PHI recommended one spoon per spice to avoid cross contamination and to ensure that allergens are kept separate.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - foods were covered with black garbage bags that are not food-grade and may contaminate the food with chemicals. Please retrain staff to use food-grade plastic for covering foods
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - bowls were used as food scoops with the high touch dirty surfaces in contact with the food ingredient. Do not use bowls as scoops. Do not allow the dirty high touch surface of the handle on a scoop touch the food ingredient** - take out utensils were improperly stored with the eating end open to contamination - please store handles "up" or in a manner that the handles are easy to grab and the business end/eating end of the utensil is protected from contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • ** - chemical bottles were not labeled to disclose contents to prevent accidental and potentially dangerous mixing of chemicals
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - cooked cauliflower and cooked paneer were stored at room temperature. Cook stated for cooling. External temperature was 20-23'C, internal was 21-22'C. The cooked food was left out for several hours according to staff. Please ensure that cooling occurs QUICKLY - should be cool by 30 minutes if cooled properly. PHI recommended to use a timer to aid staff to remember to place items into the cooler so that temperature abuse does not occur.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - high risk foods were stored above the fill line in the counter coolers. Cut vegetables were stored at room temperature (garishes) without ice or other means of temperature control. High risk foods must be stored at a temperature of 4'C or less by ensuring that the foods are stored below the fill line and not at room temperature.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - improper thawing of high risk foods (frozen cooked meat and/or vegetable mixture) was observed at room temperature on the chest freezer. Temperature was measured at 0'C on the surface externally. Cease and desist thawing high-risk foods at room temperature. Retrain staff. Safely thaw foods using one or more of the following methods: 1. microwave. 2. in the cooler overnight. 3. under COLD RUNNING water. 4. in an ice bath.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • * - chemical leak (evidence of) was observed under the dishwasher. Repairman was already contacted for repair of the leak for the dishwasher - not clear if the chemical leak was addressed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - Duct tape observed on food equipment as improper repair and for labels. Duct tape is not permitted for use in kitchens on food equipment at any time. All surfaces in a kitchen must be smooth, cleanable, nonabsorbent and durable - food equipment must also be maintained in good repair.* - manufacturer plastic protective cover still observed on the dough roller, the shelving, the burner sides, and even on the dishwasher. Please remove all protective plastic film.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - cleaning required on baby change tables, child high chair, under shelving (kitchen + storage) on the floors in hard-to-reach areas, under the dishwasher* - descale the interior of the dishwasher - build up of material was observed* - instructions for cleaning up the chemical spill and standing water around the dishwasher was provided. Please thoroughly clean the area under the dishwasher to remove all chemical build up and standing water.
  4. Initial Inspection

    0 infractions

  5. Demand Inspection

    0 infractions