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Careit Urban Deli

9672 142 Street NW Edmonton AB T5N 4B2 · Food - General

7 inspections

  1. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bags of food ingredients (carrot, onion) stored on the floor in the walk in cooler. Ensure all food items are stored at least 6 inches off the floor to prevent contamination.
    • 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 strip not available
    • 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?
      • The displayed food handling permit is expired. Ensure it is replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust accumulation observed on the ceiling close to the cook line . Ensure area is properly cleaned.
  2. Demand Inspection

    1 infraction

    • 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 exterior back door had a minor gap at the bottom. Please repair or replace door.Hired pest control company comes monthly. No activity was reported.
  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    3 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 quat test strips available at the time of inspection.ACTION REQUIRED: obtain quat test strips.
    • 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 can of RAID was observed on shelving in the back hallway leading to the receiving door (southwest corner of the facility).ACTION REQUIRED: remove household pesticide/insecticide. If needed, hire a licensed pest control technician to apply pesticides & insecticides.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoops used for dry goods (Rubbermaid containers under counter in the oven area) were stored with the handle in contact with the bulk food supply. ACTION REQUIRED: re-train staff to place the scoop in the scoop holder after use.
  5. Demand Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Two metal strainers (above the three compartment sink) were in poor condition. Please discard.
  6. Demand Inspection

    0 infractions

  7. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - Broccoli was stored underneath raw meat in the walk-in cooler. Corrected - broccoli moved to another shelf with other vegetables- Bag of carrots and onions stored on the walk-in cooler floor. Corrected - lifted off the floor.- Bag of tex mex was not stored in a way that it could be prevented from contamination. Ensure foods are protected from contamination. Store vegetables and cooked foods away from raw meat. Do not store food directly on the floor, ensure it is elevated.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chemical bottles were not labelled. Corrected during inspection.Ensure chemical bottles are labelled with its contents.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel at the hand sink in the back. Corrected - stocked during inspection.Ensure hand sinks are always stocked with soap and paper towel.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The paint on the concrete floor is wearing away in high traffice and high moisture areas. The concrete is exposed in front of the three compartment sink especially. Ensure the floor is smooth, easily cleanable/ impervious to moisture, and non absorbent. The cement should be sealed or covered to meet this criteria.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The back room has equipment that is not being used. This area is also be used for dry food storage. It is unorganized.Ensure this area is organized. Keep foods stored off the ground in on area in an organized manner for effective cleaning. Remove equipment you won't be using.