El Fino Kabab and Shawarma
11832 145 Avenue NW Edmonton AB T5X 2E3 · Food - General
9 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The chlorine/bleach dishwasher was measured at 0ppm with bleach/chlorine test strips. Ensure that the dishwasher is serviced to maintain a concentration of 100ppm bleach/chlorine sanitizer.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No bleach/chlorine test strips were observed. Ensure bleach/chlorine test strips are readily available to measure sanitizer concentrations.
- 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?
- June 5/25: Outstanding.** Print and display valid food handling permit at location visible to customers.May 9/25: Outstanding.** Print and display valid food handling permit at location visible to customers.Dec 18/24: Outstanding. ** Print and display valid food handling permit at location visible to customers.Dec 28/23: Outstanding. ** The facility was not equipped with a valid permit. ** Print and display valid food handling permit at location visible to customers.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No food-contact surface sanitizer was readily available during the inspection. Ensure a food-contact surface sanitizer is readily available at all times. The operator prepared a 100ppm bleach/chlorine sanitizer during the inspection.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The chlorine/bleach dishwasher was measured at 0ppm with bleach/chlorine test strips. Ensure that the dishwasher is serviced to maintain a concentration of 100ppm bleach/chlorine sanitizer.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No bleach/chlorine test strips were observed. Ensure bleach/chlorine test strips are readily available to measure sanitizer concentrations.
- 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?
- May 9/25: Outstanding.** Print and display valid food handling permit at location visible to customers.Dec 18/24: Outstanding. ** Print and display valid food handling permit at location visible to customers.Dec 28/23: Outstanding. ** The facility was not equipped with a valid permit. ** Print and display valid food handling permit at location visible to customers.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Two knives were observed to be stored between the food prep counter and the wall across from the grill line. Ensure knives are stored in a clean container or on a knife magnet to help prevent contamination. The operator provided a clean container for the knives during the inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 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?
- Dec 18/24: Outstanding. ** Print and display valid food handling permit at location visible to customers.Dec 28/23: Outstanding. ** The facility was not equipped with a valid permit. ** Print and display valid food handling permit at location visible to customers.
- 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?
- Risk Management Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- ** December 23, 2024: Outstanding. Mechanical dishwasher achieved chlorine concentration of 0ppm. After staff conducted multiple cycles, no sanitizer was being dispensed through the pipes. ** Repair dishwasher to distribute chlorine sanitizer of 100ppm. In the meantime, manually dispense sanitizer into the dishwasher at each cycle.** The other alternative discussed with staff onsite is to manually soak dishware in the third-compartment of the sink.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- ** December 23, 2024: Outstanding. 1. Chlorine test strips in poor condition with water damage. ** Provide test strips for the sanitizer (Chlorine ) used in the facility.2. Poor dishwashing monitoring and maintenance schedule were observed. ** Increase the testing frequency of the mechanical dishwasher (using test strips), to identify early when the dishwasher is not working properly. Have a schedule in place to test the operation of the dishwasher.
- 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?
- Dec 18/24: Outstanding. ** Print and display valid food handling permit at location visible to customers.Dec 28/23: Outstanding. ** The facility was not equipped with a valid permit. ** Print and display valid food handling permit at location visible to customers.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Vinegar was in use as sanitizer for food contact surfaces. Once notified, an approved sanitizer (bleach/chlorine of 100ppm) was provided. ** The sanitizer requirements were discussed with staff and operator. Please note again that vinegar is NOT an approved sanitizer. Before starting food preparation, make sure proper sanitizing supplies are readily available. Test strips can be used to measure the sanitizer concentration, making sure it reaches 100ppm.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Mechanical dishwasher achieved chlorine concentration of 0ppm. After staff conducted multiple cycles, no sanitizer was being dispensed through the pipes. ** Repair dishwasher to distribute chlorine sanitizer of 100ppm. In the meantime, manually dispense sanitizer into the dishwasher at each cycle.** The other alternative discussed with staff onsite is to manually soak dishware in the third-compartment of the sink.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 1. Chlorine test strips in poor condition with water damage. ** Provide test strips for the sanitizer (Chlorine ) used in the facility.2. Poor dishwashing monitoring and maintenance schedule were observed. ** Increase the testing frequency of the mechanical dishwasher (using test strips), to identify early when the dishwasher is not working properly. Have a schedule in place to test the operation of 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?
- The handwashing station at the front end was obstructed. The area was also equipped with a bar soap in a cup. Once notified, the area was rearranged and a liquid soap in a suitable dispenser was provided. ** The requirements of the handwashing station were discussed with staff onsite in detail.
- 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?
- Dec 28/24: Outstanding. ** Print and display valid food handling permit at location visible to customers.Dec 28/23: Outstanding. ** The facility was not equipped with a valid permit. ** Print and display valid food handling permit at location visible to customers.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 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?
- ** Dec 28/23: Outstanding. The facility was not equipped with a valid permit. ** Print and display valid food handling permit at location visible to customers.
- 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?
- Risk Management Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- ** Dec 28/23: Outstanding. Cooler temperature measured between 8 and 11°C. A technician will be contacted to adjust the cooler temperature. In the meantime, ensure high risk foods (e.g: Raw meat) do not exceed 2 hours inside the cooler or alternative coolers should be used for temperature control.The cooler with high-risk foods near the grill was measured at 11.6°C. Staff onsite noted that the temperature was higher than usual due to the rush hour. ** Action required: Continue to monitor the cooler, ensure it can achieve temperatures of 4°C and below.
- 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?
- ** Dec 28/23: Outstanding. The facility was not equipped with a valid permit. ** Print and display valid food handling permit at location visible to customers.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Facility was using vinegar as a sanitizer for food contact surfaces and dining room tables. Once notified, a 100ppm chlorine solution was prepared. ** Please note that an AHS approved sanitizer should be available and ready-for-use while food handling is occurring.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- While onsite improper glove use was observed. Staff was reminded that glove use do not replace the standard hand hygiene requirements.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The cooler with high-risk foods near the grill was measured at 11.6°C. Staff onsite noted that the temperature was higher than usual due to the rush hour. ** Action required: Continue to monitor the cooler, ensure it can achieve temperatures of 4°C and below.
- 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 achieved chlorine concentration of 0ppm. Staff onsite could not trouble shoot the dishwasher to ensure proper distribution of chlorine sanitizer. The following was discussed with staff onsite: If the mechanical dishwasher cannot distribute 100ppm of chlorine sanitizer, conduct manual dishwashing. ** Ensure the dishwasher can consistently distribute the required sanitizer concentration.
- 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 facility was not equipped with a valid permit. ** Print and display valid food handling permit at location visible to customers.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?