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Annam South Indian Cuisine

2935 Ellwood Drive SW Edmonton AB T6X 0B1 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ** - staff were observed handling raw meat then "rinsing" their hands at the handsink, no soap. Health inspector had to request that soap be used to wash hands (2 different employees).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - DO NOT thaw meats and other high risk foods at room temperature: 2 different pans of raw meat were stored inthe back room at room temperature with no method of temperature control. Thaw safely by 1. cooler overnight, 2. under COLD RUNNING water, 3. ice bath, 4. microwave. Staff was busy cutting onions in the back room and not processing the meat.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • July 31July 28** - Cease and desist all forms of open food handling and food preparation in rooms that lack handsinks immediately (back room). Handsinks located in washrooms do not meet the requirements as a food handler handwashing station. All open food handling and preparation must occur within ~10 feet of an approved handsink and the sink must be located in the same room as the food preparation.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **- knives were stored in an unsanitary manner - multiple knives were observed jammed between coolers in a manner that would contaminate and potentially break the blade.
  3. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - foods and/or food equipment was stored on the floor - please ensure that food and/or food equipment is stored off the floor and in a sanitary manner
    • 09. Are chemicals stored and handled in a safe manner?
      • ** - staff admitted to mixing hazardous chemicals together. DO NOT mix bleach/chlorine with anything other than water to prevent potentially dangerous and fatal chemical reactions.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - improper cooling observed: oversized pots of cooked rice, cooked potato, etc. were cooling at room temperature on the counter. The hot food must be removed from the cooking vessel (hot) and divided into smaller amounts into cold containers. Stir often. The key is to cool RAPIDLY. Using timers and setting the time for 30 minutes will aid the staff in confirming that rapid cooling techniques are employed.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ** - Cease and desist all forms of open food handling and food preparation in rooms that lack handsinks immediately (back room). Handsinks located in washrooms do not meet the requirements as a food handler handwashing station. All open food handling and preparation must occur within ~10 feet of an approved handsink and the sink must be located in the same room as the food preparation.
    • 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?
      • ** - improper pest control measures were observed: WRITTEN monitoring was not being conducted (records should show months of written monitoring observations) traps were not set properly, an unapproved bug zapper was observed (no sticker, light explodes insects, not the stun into a sticker as required), unapproved fly paper strips were installed over food preparation and storage surfaces.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** -duct tape was observed on a sieve. Aluminum foil in poor condition was observed on shelving surfaces. Do not use duct tape on any food equipment. Do not cover surfaces long term with Aluminum foil. Neither are meeting the requirements of smooth, cleanable, non-absorbent and durable. In addition, as neither was in good condition, parts may break off and end up in the food as foreign objects.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two coolers in the food prep area are not equipped with thermometers. Ensure that the coolers are equipped with thermometers to help monitor temperatures.
    • 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 written pest control record is not completed. Ensure that pest control activities are continuously documented in a written format. The operator completed the AHS Pest Control checklist during the inspection.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Facility had QUAT test strips but uses chlorine-based sanitizer (bleach).ACTION: obtain chlorine test strips.
    • 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?
      • Expired permit on display. ACTION: Update permit on display.