Culture Injera
10124 107 Avenue NW Edmonton AB T5H 0V5 · Food - General
4 inspections
- 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.
- 20. Do food handlers at the facility have adequate food safety training?
- 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.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 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.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 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.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?