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Desi Club

3408 Ewing Trail SW Edmonton AB T6X 1A1 · Food - General

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    9 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ** - dirty used gloves were observed stored on countertops and equipment in several areas. Please retrain staff that saving used single-use disposable gloves is not permitted. Once removed from the hands, the gloves must be discarded into the garbage immediately after removal.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - the single-use disposable protective plastic wrap from the manufacturer was still located on many pieces of equipment - dirty and falling apart. Please remove.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - bowls were improperly used as scoops and stored in the food ingredient the dirty high touch surface in contact with the food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - improper cooling observed - a large amount of cooked food was stored at room temperature on a cold stove in the original pot it was cooked in. Proper cooling practices were discussed onsite with staff.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ** - no sanitizer was detected on the dishwasher
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ** - no hot water was available at the handwashing sink
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ** - no soap at the handwashing sink for proper handwashing in the kitchen
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - a buildup of grease, grime, and food was observed on/in the following items that includes but is not limited to: the microwave inside and out, all containers and lids, all buspans and buspan lids, the underside of the shelf over the grill, all small food equipment, all dry storage bins
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - a buildup of grease, grime, and food was observed on following areas that includes but is not limited to: all light switches, child high chairs, floors in kitchen and storage room in hard-to-reach areas
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    7 infractions

    • 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?
      • The food permit is not observed to be posted. Ensure that the food permit is posted where the public can see it. The food permit was posted where the public can view it during the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Duct tape is observed to be securing a metal beam to the back food prep counter and is not smooth, easily cleanable and durable. Ensure that surfaces in the food prep area are smooth, resistant to moisture, durable and easily cleanable. The operator removed the duct tape during the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Two pieces of unfinished wood are observed to be used as a counter surface in the main food prep area. Ensure that surfaces in the food prep area are smooth, resistant to moisture, durable and easily cleanable. The operator removed the indicated pieces of unfinished wood during the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Three lights are observed to be burnt out in the ventilation hood. Ensure that the lights are repaired. The operator provided new light bulbs for the indicated lights during the inspection.
    • 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 hot water faucet at the handwashing sink in the main food prep area is observed to be in disrepair. Ensure all handwashing sinks are maintained in working order. The operator repaired the indicated hot water faucet during the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A leak is observed at the faucet on the 2-compartment sink beside the dishwasher. Ensure that the indicated leak is repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Utensils on the utensil storage rack above the handwashing sink in the main food prep area are observed with a buildup of food debris. Ensure utensils are stored in a clean and sanitary manner. The operator cleaned the indicated utensils during the inspection.