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Divine The Indian Cuisine

11215 Jasper Avenue NW Edmonton AB T5K 0L5 · Food - General

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of chlorine sanitizer solution in a bucket was too strong. The solution bleached out a chlorine test strip. 100 ppm solution was prepared by the staff during inspection.Ensure the required 100ppm chlorine sanitizer concentration is maintained. Do not use scented bleach solution as sanitizer as discussed. Use chlorine test strips at the facility to measure the concentration of sanitizer solution after preparation.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Buckets of sauce stored in a chest freezer at the back area were left open. The staff covered the buckets during inspection. Ensure food items are covered and protected from contamination during storage.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The internal temperature of cooked chicken in a tray and small bucket was measured to be at 23 degrees C using a probe thermometer. The staff advised that the chicken was cooked more than 5 hours before inspection. The PHI instructed the staff to discard the chicken, which was completed during inspection.Cooked potentially hazardous food such as chicken must be cooled from 60 degrees C to 20 degrees C or less within 2 hours and then cooled from 20 degrees C to 4 degrees C or less within 4 hours.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • - The paper towel dispenser at a handwashing station in the kitchen was empty.- A cup and a spoon were stored inside the handwashing sink.The staff refilled the paper towel dispenser and removed the utensils inside the handwashing sink during inspection.
    • 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?
      • A valid food handling permit was not displayed. Ensure valid food handling permit for the facility is displayed at a visible location.
    • 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 kitchen exhaust system and hood are overdue for cleaning.Ensure the exhaust system and hood are professionally cleaned.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There were some unopened beverages in the ice machine used to cool for customers. Operator was advised to discontinue as it may lead to cross contamination.
    • 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?
      • Food Handling Permit was not posted at the time. Please post a valid permit in an area visible to the public.
    • 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 dry storage room had poor lighting. Operator was advised to improve lighting to ensure all areas of the room were visible
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The mechanical ventilation hood had buildup of oil droplets on the edge of the unit. Please ensure it is cleaned more frequently.Minor buildup of food/grease on handles of the prep cooler. Please cleanPlastic bin on the green shelf was chipped. A plastic bowl on the counter had melted in the past. Please go through all plastic items to ensure they are in good repair.The area behind the chest freezers had some buildup of food, please clean.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher was connected to a jug of pink dish soap. The product dish soap is inappropriate for the unit, please obtain dishwasher detergent, as it is designed for mechanical dishwashers.
  7. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher reached 71C at the dish level, however, the unit was connected to a jug of laundry detergent and chlorine sanitizer. It was stated to operator that the unit needed to be connected to dishwasher detergent instead and to replace the laundry detergent.
  8. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The three compartment sink was equipped detergent and bleach. Detergent was present in the first basin and bleach at 100ppm in the third basin. The mechanical dishwasher was connected to a new jug of chlorine sanitizer, however 0ppm of chlorine was detected. Operator was to contact a technician for troubleshooting. Operators were instructed to continue with manual dishwashing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Affected areas were corrected or improved.Please clean handles of units more thoroughly. The pipes by the mechanical ventilation had dust buildup, please clean.
  9. Monitoring Inspection

    11 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • The oil in the deep fryer was very dark. The oil is due for replacement.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used towel sitting on bin lid and the towel was heavily stained/soiled. Any heavily stained/soiled towels should be discarded. Any used towels during the hours of operation are to be stored in sanitizer solution.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • A blender was found on the floor and operators were doing some food handling on the floor. Ensure all food handling/preparation including its appliances are to be conducted on food contact surfaces such as tables.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some food was stored uncovered and unprotected in the coolers and freezers. Ensure all food is properly stored using food grade materials.Some food was stored in black garbage bags. Ensure food is stored in food grade packaging at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Discussed reheating, defrosting, and cooling with operators. Cold holding units were at 4C or less.Some coolers were missing thermometers. Ensure all coolers are equipped with thermometers.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The three compartment sink was equipped detergent, however, the three basins did not appear to have detergent or sanitizer prepared in the basins. There was a small bottle of bleach in the dry storage room.Both the detergent and sanitizer jugs for the mechanical dishwasher were empty. Discussed the three step dishwashing with operators.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand wash sink was obstructed with sticks in the sink basin. Ensure hand sink is always accessible and unobstructed. Hand sinks were equipped with soap and paper towels.
    • 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 Permit posted was expired in May 2024. Please print off current permit and post in an area visible to the public.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Unpainted drywall was used as a shelf above the food prep table. Remove drywall, it cannot be used as a shelf as it is not impervious to moisture, easy to clean. Lighting in the main kitchen should be improved especially the dry storage room. The dry storage room was dark and hard to see.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Fryer baskets were in poor repair. Replace fryer baskets. Cutting boards had buildup of grease, food and were stained.Mechanical ventilation hoods had buildup of grease and dust. The plastic cart in front of the deep fryer had buildup of grease and food.The entire spice cart including the inserts/containers had buildup of dried food and greaseThe spice shaker jars had buildup of dried food High touch areas of all handles of cold holding units had buildup of dried food and greaseThe insides of all the cold holding units had buildup of food and dried sauce. Some of the outside doors had buildup of sauce as well.Bowls/containers were touching the dry ingredients in the bulk bins. Additionally, the bowls/containers had buildup of dried sauce.The microwave and the board it was resting on had buildup of foodThe red plastic basket on the shelf was brokenThe shelves had buildup of food and dustSome plates were chipped/crackedSome scoops and utensils in the storage bin had remnants of food.The pots in storage had buildup of dried food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Walls especially by the food prep areas had buildup of sauce and greaseThe flooring by the stove, deep dryer, legs of tables had buildup of grease and oil.Buildup of debris behind chest freezer.A sanitation schedule was not available at the time. Ensure the facility has proper cleaning schedule in place.
  10. Initial Inspection

    0 infractions