Skip to content
Loading map…

Chache Da Dhaba and Pizza

15 - 2956 Ellwood Drive SW Edmonton AB T6X 0A9 · Food - General

13 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Facility is producing/fermenting their own yogurt. For fermentation of Yogurt, manufacture's starter culture must be used. pH is to be monitored to ensure it drops below 4.6 within the requirement time limit.Yogurt was found to have a pH of 3.5.May 8th, UPDATE:- Facility had ordered required equipment and were waiting for its arrival.
  3. Monitoring Inspection

    4 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Facility is producing/fermenting their own yogurt. For fermentation of Yogurt, manufacture's starter culture must be used. pH is to be monitored to ensure it drops below 4.6 within the requirement time limit.Yogurt was found to have a pH of 3.5.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls and cups were being used as scoops and stored directly in bulk food items.Use a scoops with a handle and store in a way that prevents food from contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sinks paper towel was not being kept in a dispenser. Place paper towel in the dispenser.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of grease and dust on the ventilation canopy filters.There was an accumulation of food debris on surfaces such as but not limited to:- Bottom of microwave- Handles of prep coolers.
  4. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • July 31** - various high risk cooked foods were stored on a cold stove with no method of heat maintenance on.July 28** - high risk foods such as meat phyllo rolls were stored at room temperature: 22'C on the exterior, internal temperature was measured and verified at 23-25'C.
  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ** - no sanitizer solution was ready made within the active kitchen for use on cleaning cloths and food touch surfaces. When a spray bottle was located, it was nearly pure chlorine, no water. Ensure that the strength is 100 ppm (use the test strips)
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - improper cooling of high risk foods observed: ensure large quantities of hot food are divided into smaller amounts to allow for rapid cooling of foods: rice, cooked soy.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - high risk foods such as meat phyllo rolls were stored at room temperature: 22'C on the exterior, internal temperature was measured and verified at 23-25'C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ** - improper dishwashing observed: no sanitizing step was occurring. Properly wash dishes by hand using the following method 1. soap and water wash 2. rinse in clean water 3. SANTIZE the dishes for 2 minutes, all dishes must be completed submerged for the 2 minutes. 4. Air dry** - improper cooling observed: ensure large quantities of food are divided into smaller amounts to allow for rapid cooling of foods: rice, cooked soy.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • **-do not store food equipment on the floor at any time
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **-upright freezer was in disrepair – temperatures inside were measured -7 to +7’C. Should be ~-18’C. Immediately remove all foods and place in another freezer or thaw out in the cooler (don’t refreeze after a full thaw). Do not use the upright freezer until cleaned and repaired. The rubber gasket is not working properly – large gaps were noted on the upright freezer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **-thorough cleaning required on the dough sheeter
  8. Demand Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **-wet dirty cleaning cloths were not stored in sanitizer solution when not in use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • **-foods were not covered in the cooler or in dry storage to prevent potential contamination. Includes small take out bowls of sugar or spices under the thermostat in the front. **-foods in the cooler were stacked improperly – the bottom of one container was in direct contact with the food ingredient beneath.**-raw meat was stored over top of and beside vegetables, cooked foods, and ready to eat meats in the cooler**-do not nest inserts into another insert for the counter coolers. The insert that contains the food must be in direct contact with the free-flowing air of the cooler.**-open containers of spices on the cook line were cross contaminated with other ingredients, filthy spoons with build up, dirty handles of spoons, and other dirty surfaces**-do not store food equipment on the floor at any time**-do not store food or beverages on the floor at any time.**-do not store foods or food equipment on the dirty grease trap at any time.**-do not store dirty aprons on food preparation surfaces
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **-do not use bowls as scoops for dry ingredients. DO NOT leave the dirty high touch surface of a handle in direct contact with the bulk food ingredient.
    • 09. Are chemicals stored and handled in a safe manner?
      • **-remove the spray pesticide from the facility **-do not use bleach with scent or fabric softener (not food grade). Only use plain bleach**-label all spray bottles to disclose contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **-2 large bags of frozen chicken were left out overnight to thaw. Don't thaw/defrost meats and other high risk foods on the counter at room temperature. Thaw only by 1. Cooler overnight, 2. Microwave 3. In cold RUNNING water OR 4. In an ice bath. Discarded during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **-upright freezer was in disrepair – temperatures inside were measured -7 to +7’C. Should be ~-18’C. Immediately remove all foods and place in another freezer or thaw out in the cooler (don’t refreeze after a full thaw). Do not use the upright freezer until cleaned and repaired. The rubber gasket is not working properly – large gaps were noted on the upright freezer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **- a very large pot of thick curry sauce was left to cool on the stove overnight. NEVER leave high risk cooked meats, high risk cooked vegetables, or high risk cooked dairy forward food items on the stove at room temperature overnight. Improper cooling practices such as cooling in a very large pot will not work quickly and will increase bacteria contamination. To cool properly, divide the amount into smaller amounts, stir often and store in cooler or freezer. Discarded during inspection. Internal and external temperatures were 25’C/26’C**-cooked potato was left on tandoori skewers overnight. 21’C, discarded
    • 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?
      • **-do not leave dirty dishes in sinks overnight (breeds flies)**-indoor flies noted
    • 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?
      • **-current and valid Food Handling Permit is not posted in public view
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **-thorough cleaning required -all shelves including the shelf over the pizza over -floors under all equipment. -all doors, the inside and outside of doors: cupboards, coolers, freezers, etc. -the industrial mixer -all containers and lids – especially grey buspans. -the metal shelf over the cooktop – clean the underside to prevent a fire -all milk crates -all handles – inside and out -all pots, lids and handles of the pots. -microwave inside and out -all utensils and tandoor skewers -all chest freezers inside and out.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **-remove tape and duct tape from all food equipment. Tape is not cleanable. **-defrost all freezers
  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of chlorine/bleach in a spray bottle is measured at 200 ppm with chlorine/bleach test papers. Ensure that chlorine/bleach sanitized is maintained at 100 ppm. The operator prepared a 100 ppm chlorine/bleach sanitized during the inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • The chlorine/bleach spray bottle is observed without a label. Ensure that all chemicals are labelled. The operator labelled the indicated spray bottle 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 chlorine/bleach test papers are observed. Ensure that chlorine/bleach test papers are acquired.
    • 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?
      • No written pest control record is observed. Please send a copy of a written pest control record to the inspector.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. A buildup of food debris is observed in all prep cooler gaskets. 2. A buildup of food debris is observed on the large red shelf in the back storage area. 1-2. Ensure that the indicated areas are cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No written cleaning checklist is observed onsite. Please send a copy of the written cleaning checklist to the inspector.
  11. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 2024-02-121. All foods were covered in the walk-in cooler. Large batch cooking (curries etc) were labelled with date of production.2. No stacking observed.3. Scoops were left in the dry goods when not in use. CDI: removed at the time of inspection. Continue to train & monitor staff for compliance. _________________2024-02-051. Six containers of food were left uncovered during storage. A rotting head of cauliflower was stored directly (uncovered) on the shelving in the walk-in cooler. ACTION REQUIRED: Ensure all foods in storage are covered & protected from potential contamination.2. A container of cut mushrooms was stacked on top of uncovered cut carrots so that the base of the container was in direct contact with the carrots. ACTION REQUIRED: discontinue stacking foods unless a sturdy, protective cover is separating the products.3. Bowls were used as scoops and stored in the food product when not in use. Some scoops did have handles but were left in the bulk foods when not in use with the handle in contact with the food. Observed both in the walk-in cooler & in the dry storage area. ACTION REQUIRED: ensure all scoops have a handle. Store scoops in such a way that the handle is not in direct contact with the bulk food supply.
  12. Demand Inspection

    7 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Moldy/rotting foods were observed in the walk-in cooler (red peppers & cauliflower). Foods in the cooler were not labelled to indicate date of production/preparation.CDI: discarded rotten foods at the time of inspection. ACTION REQUIRED: monitor foods for mold and signs of spoilage. Date label prepared products in the refrigerator.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were observed on counter tops & in the walk-in cooler. No sanitizer solution bucket was available at the time of inspection.ACTION REQUIRED: keep all used cleaning cloths in a sanitizer solution when not in use. Review cleaning cloth requirements with all staff members.RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdf
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Six containers of food were left uncovered during storage. A rotting head of cauliflower was stored directly (uncovered) on the shelving in the walk-in cooler. ACTION REQUIRED: Ensure all foods in storage are covered & protected from potential contamination.2. A container of cut mushrooms was stacked on top of uncovered cut carrots so that the base of the container was in direct contact with the carrots. ACTION REQUIRED: discontinue stacking foods unless a sturdy, protective cover is separating the products.3. Bowls were used as scoops and stored in the food product when not in use. Some scoops did have handles but were left in the bulk foods when not in use with the handle in contact with the food. Observed both in the walk-in cooler & in the dry storage area. ACTION REQUIRED: ensure all scoops have a handle. Store scoops in such a way that the handle is not in direct contact with the bulk food supply.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Prep table cooler temperature was elevated: 11C. The doors do not easily close. The thermometer in the cooler was not functional (reading <-10C). Staff were not able to locate a probe thermometer.ACTION REQUIRED: acquire a probe thermometer. acquire a new refrigeration thermometer. Ensure the indicated cooler is capable of maintaining temperature at or below 4C.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 2024-02-05Below violation not yet corrected.___________________2024-01-11Staff bathroom door that opens into the kitchen area does not have a self-closing mechanism. ACTION: Install closing mechanism. Please send photo of installed mechanism once completed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Paper towel dispenser at the hand washing station was jammed. Note: staff put a loose roll of paper towel close by.ACTION REQUIRED: repair dispenser.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris and/or dirt build-up noted in the following areas:-Under shelving in walk-in cooler-Under shelving in dry storage area-On containers in dry storage area-Handles of prep table cooler in the cookline-Walls in dishwashing area/bathroom door
  13. Initial Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Staff bathroom door that opens into the kitchen area does not have a self-closing mechanism. ACTION: Install closing mechanism. Please send photo of installed mechanism once completed.