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Culture Injera

10124 107 Avenue NW Edmonton AB T5H 0V5 · Food - General

Official record from Alberta →

Inspection summary

Culture Injera has been inspected 4 times by Alberta Health Services (Environmental Public Health) since December 7, 2023. The most recent inspection, on September 9, 2024, recorded 1 infraction.

None of the 4 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 4 times across 3 separate inspections, most recently on September 6, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 5 times across 4 separate inspections, most recently on September 9, 2024. For example: Do food handlers at the facility have adequate food safety training?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 2 times on August 20, 2024. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on August 20, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

4 inspections

  1. Risk Management Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • An approved Food Safety course is to be completed by the operator. Copy of the certificate is to be provided to this office.
  2. Risk Management Inspection

    2 infractions

    • 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 strips are required for monitoring the concentration of chlorine sanitizer used on food contact surfaces.
    • 20. Do food handlers at the facility have adequate food safety training?
      • An approved Food Safety course is to be completed by the operator. Copy of the certificate is to be provided to this office.
  3. Demand Inspection

    7 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There was no sanitizing solution available at the time of inspection. The operator went to purchase some bleach and brought it back to the facility during the inspection. Ensure that 100 ppm chlorine is available for use during food handling at all times.
    • 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 strips are required for monitoring the concentration of chlorine sanitizer used on food contact surfaces.
    • 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 hand soap at the kitchen hand sink. Ensure that liquid hand soap in a dispenser is always available at the hand sink (the bathroom hand sink is also required to have liquid hand soap for handwashing, but hands must be washed again after leaving the washroom, using the kitchen hand sink, prior to food handling).
    • 20. Do food handlers at the facility have adequate food safety training?
      • An approved Food Safety course is to be completed by the operator. Copy of the certificate is to be provided to this office.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water/mould damage noted on some ceiling tiles in the front room of the facility. Repair/replacement required.
    • 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 commercial exhaust canopy/system is not working and requires servicing/repair.The owner advised that a new roof-top unit is on-site and is to be installed today.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A tin can (previously contained beans) was being used to scoop injera batter onto the griddles for cooking. Discontinue use of the tin can for dispensing injera batter. Ensure that a food-grade scoop or ladle is used for dispensing the injera batter onto the griddle.
  4. Initial Inspection

    2 infractions

    • 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 strips are required for monitoring the concentration of chlorine sanitizer used on food contact surfaces.
    • 20. Do food handlers at the facility have adequate food safety training?
      • An approved Food Safety course is to be completed by the operator. Copy of the certificate is to be provided to this office.

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