Skip to content
Loading map…

Bombay Spices

9236 34 Avenue NW Edmonton AB T6E 5P2 · Food - General

10 inspections

  1. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Various food items were being stored on the floor. Ensure all food items, even in packaging are stored at least 6 inches off the floor.
    • 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 weather stripping at the back door was in disrepair.Ensure that the weather stripping is repaired to prevent the entry of pests. Ensure that pest monitoring stations are present and that monthly pest control records are being kept.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of food debris in various areas of the facility, including but not limited to:- Under Freezers. - In the isles. - In the crevices of the refrigerator and freezers. - In the produce shelving.
  2. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Various food items were being stored on the floor. Ensure all food items, even in packaging are stored at least 6 inches off the floor.
    • 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 weather stripping at the back door was in disrepair.Ensure that the weather stripping is repaired to prevent the entry of pests. Ensure that pest monitoring stations are present and that monthly pest control records are being kept.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of food debris in various areas of the facility, including but not limited to:- Under Freezers. - In the isles. - In the crevices of the refrigerator and freezers. - In the produce shelving.
  3. Risk Management Inspection

    1 infraction

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • ** - potential unapproved foods were found for sale in the customer area: unlabeled foods without indication of source were observed in the freezer by the back storage area. Items were frozen cooked food meals 1. provide the name of the company providing the food to the Public Health Inspector 2. provide the contact information providing the food to the Public Health Inspector
  4. Demand Inspection

    6 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • ** - potential unapproved foods were found for sale in the customer area: unlabeled foods without indication of source were observed in the freezer by the back storage area. Items were frozen cooked food meals 1. provide the name of the company providing the food to the Public Health Inspector 2. provide the contact information providing the food to the Public Health Inspector 3. Immediately remove and/or discard all foods that do not denote source.
    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • ** - foods in the small freezer by the back room appear to have been temperature abused and then refrozen: freezer burn, over-crystallization of water was observed within the products. Please remove and discard.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - foods were stored on the dirty floor. Please ensure that all foods are stored off of the floor in the storage room and the customer display area
    • 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?
      • ** - live pantry moths were observed in the aisle and the back storage room** - mouse droppings were observed in the back room, mouse traps were blocked** - unapproved fly strips were stored above food storage areas (not permitted)
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - written cleaning schedule is not in use or is inadequate to address all areas requiring regular sanitation. Please provide a copy of the written cleaning schedule to PHI
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - sanitation of the back room was poor: the 2-door upright cooler smelled musty, contained orange slime and what appeared to be a mold-like substance on the surfaces, the track for the doors and bottom shelf caked with food, debris, spills and filth. The floors of the back room were very dirty and build up of grime was observed throughout and especially under shelving and risers. The staff washroom was very dirty and exhibited a lack of regular cleaning with a build up of grime, dirt, handprints, etc. Many of the customer display shelves were dirty from spills and food stuffs.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    2 infractions

    • 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?
      • *-missing weatherstripping on the back door – nothing to prevent pest entry
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *A general lack of sanitation was observed – areas of heavy build up of dirt and grime noted which indicates the lack of a cleaning schedule and enforcement of that cleaning schedule especially in the back room and washroom.
  7. Risk Management Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **-ensure no food in the customer areas or in the back room is stored on the floor at any time
    • 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?
      • *-missing weatherstripping on the back door – nothing to prevent pest entry
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *-inadequate amount of shelving in the back room to ensure foods stored in a sanitary manner
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *-cleaning required on customer shelving, vegetable storage areas *-remove cardboard from food shelving and clean underneath*-the back room sanitation was very poor: floors were very dirty, 2 door cooler
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *A general lack of sanitation was observed – areas of heavy build up of dirt and grime noted which indicates the lack of a cleaning schedule and enforcement of that cleaning schedule especially in the back room and washroom.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **- staff washroom was in poor sanitary condition: toilet, sinks, walls, floors, light switch, door and door jams were very dirty and require daily cleaning.
  8. Risk Management Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **-ensure no food in the customer areas or in the back room is stored on the floor at any time
    • 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?
      • *-missing weatherstripping on the back door – nothing to prevent pest entry
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *-inadequate amount of shelving in the back room to ensure foods stored in a sanitary manner
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *-cleaning required on customer shelving, vegetable storage areas *-remove cardboard from food shelving and clean underneath*-the back room sanitation was very poor: floors were very dirty, 2 door cooler
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *A general lack of sanitation was observed – areas of heavy build up of dirt and grime noted which indicates the lack of a cleaning schedule and enforcement of that cleaning schedule especially in the back room and washroom.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **- staff washroom was in poor sanitary condition: toilet, sinks, walls, floors, light switch, door and door jams were very dirty and require daily cleaning.
  9. Risk Management Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **-ensure no food in the customer areas or in the back room is stored on the floor at any time
    • 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?
      • *-missing weatherstripping on the back door – nothing to prevent pest entry
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *-inadequate amount of shelving in the back room to ensure foods stored in a sanitary manner
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *-cleaning required on customer shelving, vegetable storage areas *-remove cardboard from food shelving and clean underneath*-the back room sanitation was very poor: floors were very dirty, 2 door cooler
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *A general lack of sanitation was observed – areas of heavy build up of dirt and grime noted which indicates the lack of a cleaning schedule and enforcement of that cleaning schedule especially in the back room and washroom.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **- staff washroom was in poor sanitary condition: toilet, sinks, walls, floors, light switch, door and door jams were very dirty and require daily cleaning.
  10. Monitoring Inspection

    8 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • **-construction is occurring in an area where food is not protected – please close off the area in which the construction is occurring to prevent construction contamination to the rest of the store – construction contamination is not edible or food grade.**-DO NOT store any food of any kind in the construction area – remove immediately
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **-ensure no food in the customer areas or in the back room is stored on the floor at any time
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **-do not store personal items on food and/or food equipment. Please create an appropriate space for staff to store personal items that is stored separately from food and/or food equipment.
    • 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?
      • *- mouse droppings observed, mouse hole – clean, disinfect, and repair *-missing weatherstripping on the back door – nothing to prevent pest entry
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *-inadequate amount of shelving in the back room to ensure foods stored in a sanitary manner
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *-cleaning required on customer shelving, vegetable storage areas *-remove cardboard from food shelving and clean underneath*-the back room sanitation was very poor: floors and freezer were very dirty, 2 door cooler
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **- staff washroom was in poor sanitary condition: toilet, sinks, walls, floors, light switch, door and door jams were very dirty and require daily cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *A general lack of sanitation was observed – areas of heavy build up of dirt and grime noted which indicates the lack of a cleaning schedule and enforcement of that cleaning schedule especially in the back room and washroom.