Skip to content
Loading map…

El Afrik Lounge

1875 - 8882 170 Street NW Edmonton AB T5T 4J2 · Food - General

9 inspections

  1. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The walls and ceiling in the kitchen area has a collection of oil and requires deep cleaning.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used, soiled cleaning cloths were hanging on the outside of the bucket instead of being stored inside the sanitizer. Please ensure that used cleaning cloths are stored inside the sanitizer when not in use.
    • 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
    • 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 is available at the front hand sink.
    • 15. Is the facility free of a pest infestation?
      • Small flies observed throughout the kitchen especially above the back door
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Mouse droppings were found under the hot holding unit in the front area. Coordinate with pest control to eliminate entry points and maintain cleanliness in the area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A blender base was found to be cracked and in poor condition, which was thrown away during the inspection. Ensure all equipment in the facility is well-maintained and in good working order.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A buildup of debris and grease was observed in the following areas:-On the walls in the back kitchen-Under the dishwashing sink-On the spice containers and shelvesThe facility is cluttered in the front and back area. Ensure the facility remains organized to allow for proper cleaning and effective pest monitoring, and remove any unused items.
  4. 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
    • 15. Is the facility free of a pest infestation?
      • Small flies observed throughout the kitchen especially above the back door
  5. 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
    • 15. Is the facility free of a pest infestation?
      • Small flies observed throughout the kitchen especially above the back door
  6. Risk Management Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • *No sanitizer in the kitchen
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Inadequate manual dishwashing capability with the lack of space.No sanitizing of dishes
    • 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
    • 15. Is the facility free of a pest infestation?
      • Small flies observed throughout the kitchen especially above the back door
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Kitchen requires reorganization to allow for food production, proper dishwashing and sanitizing of food contact surfaces.
  7. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • *No sanitizer in the kitchen*Front sanitizer did not have a recordable concentration of sanitizer
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • **bagged frozen vegetables being stored directly with frozen meat juices**cooked chicken falling out of the bag in the cooler**foods are stored in the back hall, large, soiled mixing bowl in the back hall
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **foods in the steam hold holding 32C-39C Reheated**Jamaican patties and fish rolls in the other hot holding unit 39C - discarded
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Inadequate manual dishwashing capability with the lack of space
    • 15. Is the facility free of a pest infestation?
      • Small flies observed throughout the kitchen especially above the back door
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **Blood pooling in the front freezer**food containers being stored on the floor**used and soiled blenders stored on the floor**bottom of the cooler is soiled with spilled food liquids
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Overall general sanitation of the kitchen and front service area is poor, inclusive of the floors, walls and the doors.
  8. Initial Inspection

    0 infractions

  9. Demand Inspection

    0 infractions