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Chowkeni Restaurant and Catering Services

5359 Calgary Trail NW Edmonton AB T6H 4J9 · Food - General

5 inspections

  1. Risk Management 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?
      • Burnt light in the freezer. Ensure adequate light is available.
  2. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Burnt light in the freezer. Ensure adequate light is available.Ventilation canopy needs to be cleaned. The sticker noted shows that ventilation was due in December 2025. Please ensure ventilation maintenance is up to date.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 2 compartment sink was not able to be plugged. Ensure dishwashing compartment sinks are in good repair.
  3. Demand Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Multiple used and soiled wiping cloths stored on food contact surfaces and not stored in an approved sanitizer solution in between uses.No available sanitizer for food surfaces was noted. a fresh sanitizer solution was made during the visit.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops/ spoons were noted to be stored in the containers with the bulk supply. Ensure supply is not protected from contamination at all times.Trays with food are being stacked on top of one another without a barrier/protection in place. Ensure food is protected from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • High risk food kept at room temperature This was corrected during the visit.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer missing from the line cooler. Ensure all coolers/refrigerators/freezers have available thermometers. Up to date temperature records not observed. Ensure temperatures are recorded as work/ monitoring is being done.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dishwasher not working. Ensure mechanical dishwasher is in good repair.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink in the kitchen was not equipped with single use paper towels in a dispensing unit. This was corrected during the visit.
    • 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?
      • Open exit door noted. Ensure door is maintained closed to prevent vermin entry.Some evidence of pest noted. Ensure areas are cleaned and sanitized.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Burnt light in the freezer. Ensure adequate light is available.Ventilation canopy needs to be cleaned. The sticker noted shows that ventilation was due in December 2025. Grease accumulation noted on the metal filters as well. Please ensure ventilation maintenance is up to date.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Porous surfaces noted under the refrigeration unit next to the from food preparation line. Ensure all areas are smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 2 compartment sink was not able to be plugged. A rag was noted to be used. Ensure dishwashing compartment sinks are in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Areas of the facility were observed in poor sanitation with an accumulation of dirt, grime, and food debris including the floors, food contact surfaces, food storage areas and shelving racks. Back storage area noted to be cluttered.
  4. Initial Inspection

    0 infractions

  5. Demand Inspection

    0 infractions