Best Kabab Restaurant
13603 St. Albert Trail NW Edmonton AB T5L 5E7 · Food - General
6 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require attention:- Dusty ceiling vents and ceiling tiles in the kitchen - Corrected.- Dry storage room near back door - Improvement noted.- Walls with splashes/dirt build-up - Improvement noted.Please clean. Ensure deep cleaning is conducted regularly.
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
5 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Containers of egg mixture were stored near ready-to-eat sliced vegetables in the prep cooler near the oven. Although the egg mixture was covered, this is not an appropriate storage location. Please store raw eggs separately from ready-to-eat foods to prevent the risk of cross-contamination.Corrected onsite. The containers were relocated.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Two fly strips directly above food preparation/food storage areas. Please remove.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Most coolers were missing internal monitoring thermometers. Please ensure all coolers are equipped with internal monitoring thermometers.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Various foods in the prep cooler near the dough preparation and pizza oven area were measured at approximately 7C. Monitor and repair as needed. Discard high-risk foods held between 4C and 60C for more than 2 hours. The operator indicated that a technician will be called. Do not store high-risk food in the prep cooler until it can maintain a temperature at or below 4C.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require attention:- Dusty ceiling vents and ceiling tiles in the kitchen - Outstanding- Dry storage room near back door - Improvement noted.- Walls with splashes/dirt build-up - Improvement noted.Please clean. Ensure deep cleaning is conducted regularly.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Demand Inspection
8 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Salad mix, measured at 11-12C, was heavily overstocked and touching the interior frame/seal of the prep cooler in the front of the kitchen. Only that section of the cooler was above 4C. Please do not overstock coolers. Fill food only up to the designated fill line. Corrected onsite. The operator emptied out the excess salad mix.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Outstanding - No bleach/chlorine test strips are observed during the inspection. Ensure bleach/chlorine test strips are available for staff to be able to measure bleach/chlorine sanitizer on a daily basis to ensure it is maintained at 100ppm.
- 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?
- A stick trap near the dishwashing area was found to be full of flies. The operator promptly removed and disposed of the trap. Please replace traps when full. Ensure traps are installed away from food/food contact surface areas.
- 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?
- 1. Many small flies were observed by the dishwashing area. The operator indicated that they are working with a company on issues with drains.2. Pest control records were not available onsite for review. Please keep monthly pest control records onsite for review.Please follow:1. Ensure traps are regularly replaced. 2. Thoroughly clean and sanitize hard-to-reach areas such as floor corners and shelves.3. Clean up food spills and crumbs immediately.4. Empty and clean garbage bins frequently.5. Ensure doors remain closed when not in use.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. The slicer appeared clean and was not actively in use; however, food debris was found in hard-to-reach areas. Please ensure the slicer is thoroughly cleaned and sanitized.2. Most coolers were equipped with thermometers; however, a thermometer was missing in the front display cooler. Please install thermometers in missing coolers to verify and monitor temperatures.3. Hand soap was missing at the hand sink near the baking prep room. Other fully stocked hand sinks were accessible to staff.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The prep cooler near the pizza/pastries oven was missing a handle and was not closing properly. Please repair or replace the cooler.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- - Several knives stored in the knife container in the meat processing room had a buildup of food residue. Ensure all utensils are maintained in a sanitary condition at all times. Please clean and sanitize. The knives were taken for cleaning.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require attention:- Dusty ceiling vents and ceiling tiles in the kitchen.- Dry storage room near back door.- Walk-In cooler and freezer floors with food debris.- Walls with splashes/dirt build-up.Please clean. Ensure deep cleaning is conducted regularly.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management 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)?
- No bleach/chlorine test strips are observed during the inspection. Ensure bleach/chlorine test strips are available for staff to be able to measure bleach/chlorine sanitizer on a daily basis to ensure it is maintained at 100ppm.
- 20. Do food handlers at the facility have adequate food safety training?
- More than six food handlers are observed onsite and no valid food safety certificate is observed for an individual on shift. Ensure that when six or more food handlers are on shift, an individual with a valid food safety certificate such as a supervisor is present onsite.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A bleach/chlorine sanitizer in a bucket near the middle grill line is measured at 0ppm with bleach/chlorine test strips. Ensure all bleach/chlorine sanitizers are maintained at 100ppm using bleach/chlorine test strips. The operator prepared a new sanitizer that was measured at 100ppm during the inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A scoop without a handle was observed in a large container of lentils in the back food prep area. Ensure scoops with handles are used to help prevent contamination of food. The operator removed the indicated scoop during the inspection.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No bleach/chlorine test strips are observed during the inspection. Ensure bleach/chlorine test strips are available for staff to be able to measure bleach/chlorine sanitizer on a daily basis to ensure it is maintained at 100ppm.
- 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?
- Several small flies are observed near the back mop sink. Ensure pest control measures are taken to eliminate the presence of flies in the facility.
- 20. Do food handlers at the facility have adequate food safety training?
- More than six food handlers are observed onsite and no valid food safety certificate is observed for an individual on shift. Ensure that when six or more food handlers are on shift, an individual with a valid food safety certificate such as a supervisor is present onsite.
- 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 hole is observed in the wall at mop sink. Ensure that the hole is sealed to be smooth, moisture resistant, and easily cleanable.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A knife with duct tape on the handle was observed in the dessert prep area and is no longer smooth and easy to clean. Ensure utensils are maintained in a smooth, durable and easily cleanable condition. The operator discarded the indicated utensil during the inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- A buildup of grime is observed on the mop sink and surrounding walls. Ensure that the indicated area is cleaned and sanitized.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?