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Curry Corner

616 Riverbend Square NW Edmonton AB T6R 2E3 · Food - General

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • A spray bottle of sanitizer was not labelled. Corrected.- All containers holding chemicals/cleaning supplies must be labeled as to contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A container of chicken was tightly covered before the cooling process had completed. The chicken was measured at 65C.- Proper cooling procedures were reviewed the operator.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A container of cooked potato filled samosas stored on the "clean" dish storage shelf were measured at 35C.- High risk foods must be stored at less than 4C or greater than 60C. The food was discarded. Also, do not store foods on top of or next to clean dishware/utensils.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written cleaning schedules/records are not available.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Shelving in the kitchen have buildup in areas as well as the door fronts to the upright storage cabinet are greasy to the touch. The kitchen ceiling around the air vents have dust accumulation. The wall below the kitchen handwash sink and prep table have dried food splashes. Caulking around the dishwash sinks have black buildup.- Cleaning is required.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Container of cooked rice was covered prior to the cooling process having been completed.- Do not tightly cover foods that are cooling until a temperature of 4C or lower has been achieved.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written cleaning schedules are not available.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Temperature of the walk -in cooler was measured at 7C, needs to be at 4C or colder.2. Temperature of the small prep cooler was measured at 12C, needs to be at 4C or colder.- High risk perishable foods to be relocated from the prep cooler to the other cooler (beverage cooler). Operator to monitor the temperature and stated the refrigeration technician would be called.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Staff informed that a large buspan of cooked rice was going to be left out on the counter for at minimum one hour to cool.- Cooked foods must be cooled in a quick manner. Proper cooling practices reviewed.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The sanitizing step is not always occurring when staff are manually washing dishes.- Proper manual washing practices are Wash with Soapy Water -> Rinse -> Sanitize -> Air Dry. Review with all staff.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 0 ppm chlorine detected in the solution that wiping cloths are immersed in.- Operator prepared a 100 ppm chlorine solution.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handlers are not wearing aprons over their street clothes.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The small prep cooler is operating at 12C, needs to be at 4C or colder.- High risk perishable foods relocated to another cooler until 4C or colder is maintained.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Empty food container noted in the basin of the kitchen handwash sink.- Keep all designated handwash sinks empty and used for handwashing purposes only.