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Caspian Kebabs

10380 78 Avenue NW Edmonton AB T6E 6T2 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Mr. Clean solution noted to be used for food surfaces. Please ensure approved food safe sanitizer solution is used. Bleach sanitizer solution noted onsite and tested to be at 100 ppm.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some areas noted to be needing extra sanitation. Areas discussed onsite.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    3 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Unlabeled packaged baklava observed. Facility repackages baklava that they receive in bulk from an approved source. Ensure all food items for sale are labelled with the following: product name, source/store name, and contact information. Label printer is available and labels made, but not yet put on the food products.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Front handwash station faucet is leaking - repair/replace faucet.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel at the front handwashing sink is not in a dispenser. Paper towel dispenser has been purchased and was onsite, but not installed yet.
  5. Monitoring Inspection

    7 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Unlabeled packaged baklava observed. Facility repackages baklava that they receive in bulk from an approved source. Ensure all food items for sale are labelled with the following: product name, source/store name, and contact information.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution prepared. Ensure a sanitizer solution is prepared at all hours of operation. Corrected onsite.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat was stored above and adjacent to produce (tomatoes, mushrooms), ready to eat foods (dips) and eggs in the walk-in cooler. Re-arrange items in the walk-in cooler so that raw meat is on the bottom shelves and below produce/ready to eat items.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottle labeled as sanitizer had soap in it. Ensure spray bottles are labeled correctly with their 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 is no hot water supply at the front handwash station. Repair so that there is hot and cold running water.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel at the front handwashing sink is not in a dispenser.
    • 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 food permit is not posted. Ensure the food permit is posted in an area where the public can easily view it.
  6. Initial Inspection

    0 infractions