Bharat Masala Supermarket & Indian Kitchen
2851 Mill Woods Road NW Edmonton AB T6K 4A9 · Food - General
6 inspections
- Risk Management Inspection
1 infraction
- 20. Do food handlers at the facility have adequate food safety training?
- Food safety knowledge is poor. Additional training is required.
- 20. Do food handlers at the facility have adequate food safety training?
- 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)?
- Chlorine test strips were not available.
- 20. Do food handlers at the facility have adequate food safety training?
- Food safety knowledge is poor. Additional training is required.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
7 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Food without proper import labeling was being offered for sale. Food without labels, including saag and various cuts of meat and fish were being offered for sale.The source of food was not always labeled.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- - meat and food in west upright store freezer was between 1 and -2 Celsius. Evidence of temperature abuse, and temperature cycling was observed.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Mustard oil labeled " for external use only" was being used as an ingredient in cooked foods. Do not use mustard oil in food. Do not store mustard oil in food preparation areas.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A sanitizer solution was not prepared. Food contact surfaces were not cleaned or sanitized prior to starting food handling.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A pail of cooked chole in gravy was oberved on a shelf at room temperature. It had been there for multiple days. Food was spoiled and had a strong foul odor. Discarded. Cooked and prepared foods must not be placed on shelving to cool or thaw. It must be stored in the cooler.Cartons of whipping cream are being left at room temperature.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips were not available.
- 20. Do food handlers at the facility have adequate food safety training?
- Food safety knowledge is poor. Additional training is required.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Monitoring Inspection
8 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Food without proper import labeling was being offered for sale. Food without labels, including saag and various cuts of meat and fish were being offered for sale.The source of food was not always labeled.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Mustard oil labeled " for external use only" was being used as an ingredient in cooked foods. Do not use mustard oil in food. Do not store mustard oil in food preparation areas.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- - meat and food in west upright store freezer was between 1 and -2 Celsius. Evidence of temperature abuse, and temperature cycling was observed.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A sanitizer solution was not prepared. Food contact surfaces were not cleaned or sanitized prior to starting food handling.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A pail of cooked chole in gravy was oberved on a shelf at room temperature. It had been there for multiple days. Food was spoiled and had a strong foul odor. Discarded. Cooked and prepared foods must not be placed on shelving to cool or thaw. It must be stored in the cooler.Cartons of whipping cream are being left at room temperature.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips were not available.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- Products containing paan, betel and/ or areca nut as an ingredient were being offered for sale. Facility must only sell products that have been imported properly and are permitted by Health Cananda.
- 20. Do food handlers at the facility have adequate food safety training?
- Food safety knowledge is poor. Additional training is required.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Initial Inspection
0 infractions
- Demand Inspection
0 infractions