Emgees African Restaurant and Bakery
4510 Calgary Trail NW Edmonton AB T6H 6A1 · Food - General
9 inspections
- Risk Management Inspection
0 infractions
- Demand Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Foods in hot holding (front service area steam table) were inconsistent temperatures, some dishes were <60C/140F. ACTION REQUIRED: Reheat foods to 74C/165F. Place foods in the steam table immediately after cooking - do not let them cool down. Ensure foods in hot holding are maintained at or above 60C/140F.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hand sink in the kitchen (only one available) was not equipped with paper towel. Corrected during inspection: restocked at the time of inspection.ACTION REQUIRED: ensure the hand wash sink is always equipped with soap & paper towel.
- 23. Is the facility maintained in a clean and sanitary condition?
- 2026-04-30Written cleaning schedule not observed.Food splatter observed on the walls and floors of the walk-in cooler and walk-in freezer. Food equipment and pots of food were stored directly on the floor. Cleaning & reorganization required. ____________________________2025-11-121. The written cleaning checklist was observed to be incomplete and not maintained. - Ensure the written cleaning checklist is being completed and maintained to help facilitate effective cleaning and sanitizing in the facility.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. The written cleaning checklist was observed to be incomplete and not maintained. - Ensure the written cleaning checklist is being completed and maintained to help facilitate effective cleaning and sanitizing in the facility.
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
2 infractions
- 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 middle portion of the swinging doors between the front service area and the back kitchen area was observed to be in disrepair and is no longer smooth and easy to clean. Ensure the indicated section on the swinging door is refinished to be smooth and easy to clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. The written cleaning checklist was observed to be incomplete and not maintained. 2. No cleaning sticker or cleaning record was available for the ventilation canopy. 1. Ensure the written cleaning checklist is being completed and maintained to help facilitate effective cleaning and sanitizing in the facility.2. Ensure the ventilation canopy is professionally cleaned and a record is provided.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Demand Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A QUAT sanitizer bucket was measured at 0ppm QUAT. Ensure QUAT sanitizer is maintained at 200ppm. The operator prepared a 200ppm QUAT sanitizer during the inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Two scoops without handles were observed in a container with bulk sugar. Ensure scoops with handles are used to help prevent contamination of the food. The operator removed the indicated scoops during the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Fish rolls in the large glass hot-holding unit were measured at 41 degrees Celsius with a probe thermometer. Ensure potentially hazardous food such as fish rolls are stored at a minimum temperature of 60 degrees Celsius. The operator increased the temperature on the hot-holding unit, and an adequate hot-holding temperature was obtained during 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 middle portion of the swinging doors between the front service area and the back kitchen area was observed to be in disrepair and is no longer smooth and easy to clean. Ensure the indicated section on the swinging door is refinished to be smooth and easy to clean.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. A buildup of food debris was observed on multiple blender bases. 2. A buildup of food debris was observed on dishes and/or utensils that were stored in a section that the operator informed was supposed to be the clean dish storage area. 1-2. Ensure utensils and equipment are stored in a clean and sanitary condition.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Multiple blender bases were observed to be stored directly on the floor. Ensure utensils and equipment are stored off of the floor to help prevent contamination. The operator moved the equipment off of the floor during the inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. The written cleaning checklist was observed to be incomplete and not maintained. 2. No cleaning sticker or cleaning record was available for the ventilation canopy. 3. A buildup of food debris was observed on the floor beneath the sugar storage area. 4. A buildup of grime was observed on the interior side of the back receiving door.1. Ensure the written cleaning checklist is being completed and maintained to help facilitate effective cleaning and sanitizing in the facility.2. Ensure the ventilation canopy is professionally cleaned and a record is provided. 3-4. Ensure the indicated areas are cleaned and sanitized.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Unable to locate quat test strips. ACTION REQUIRED: obtain quat test strips.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
9 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The facility was not following wiping cloth guidelines, namely: -A sanitizer bucket was not prepared at the time of inspection-A used, dirty wiping cloth was left on the stainless-steel preparation counter across from the mechanical dishwasher-A used, dirty wiping cloth was left on the cutting board of the preparation table cooler by the kitchen entranceACTION REQUIRED: review & retrain staff wiping cloth guidelines. Include creating a sanitizer bucket in opening duties (prior to food preparation).RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdf
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. The following foods were stored directly on the floor:-A pot of moi moi cooling in the cookline-A pot of rice cooling in the cookline-Red peppers that were being processed in the dishwashing areaACTION REQUIRED: store all foods off the floor.2. Staff were using black garbage bags to fresh red bell peppers in the dishwashing area & in the walk-in cooler. Garbage bags containing unknown foods were also observed in the walk-in freezer. ACTION REQUIRED: discontinue using black garbage bags for food storage. Only use food grade materials for food storage.3. A stainless steel bowl was stacked in an insert of green beans so the base of the bowl was in direct contact with the beans (walk-in freezer).ACTION REQUIRED: discontinue stacking food containers unless there is a solid lid between the two containers.
- 09. Are chemicals stored and handled in a safe manner?
- Two cans of domestic raid were stored by the back exterior door. ACTION REQUIRED: discontinue applying pesticides and insecticides in the food establishment. If pesticide and/or insecticide application is required, obtain services from a licensed pest control technician.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Improper cooling procedures observed. Large pots of high-risk foods were left with the lids on in the cookline to cool, namely: --Eferiro sauce (beef and smoked turkey): 25C, internal temp, probe thermometer --Moi moi (beans wrapped in loca leaf): 57C, internal temp, probe thermometer --Ayamase (green pepper, oil, & tripe): 57C, internal temp, probe thermometer --Rice: 35C, internal temp, probe thermoACTION REQUIRED: review & retrain staff on acceptable cooling procedures. Consider purchasing a rolling rack and digital timers for cooling.RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-keep-micro-organisms-cool.pdf2. Hot holding temperatures were unsatisfactory, namely: --Jollof, kitchen stove top: 52C, internal temp, probe thermometer --Egusi (beef, tripe, & dried fish), front service steam table: 58C, internal temp, probe thermometer --Fried rice, front service steam table: 40C, internal temp, probe thermometer --Eferiro sauce with mixed vegetables, front service steam table: 38C, internal temp, probe thermometer --Tripe, front service steam table: 36C, internal temp, probe thermometer --Turkey, front service steam table: 54C, internal temp, probe thermometer --White rice, front service steam table: 43C, internal temp, probe thermometer --Loca rice, front service steam table: 50C, internal temp, probe thermometerACTION REQUIRED: instructed staff to reheat hot held foods immediately to 74C. Foods must be immediately transferred to the hot holding table and maintained at or above 60C. Retrain all staff on hot holding procedures.RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eph-important-temperatures-safe-food-handling.pdf3. Unable to locate probe thermometer.ACTION REQUIRED: obtain a probe thermometer. Ensure it is available to staff at all times to monitor food temperatures.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Unable to locate quat test strips. ACTION REQUIRED: obtain quat 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 paper towel at the only hand sink in the kitchen or the women's washroom. CDI: restocked. ACTION REQUIRED: train staff to restock hand washing supplies immediately if required.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. Cold water faucet at the kitchen hand wash station was broken/missing.ACTION REQUIRED: repair handle.2. The wall around the mop sink was heavily damaged - there were two large holes approximately 8-12 inches.ACTION REQUIRED: repair the wall so it is smooth, washable, & impervious to moisture. Consider installing a more durable material than drywall.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A scoop was stored in the cooked rice with the handle in direct contact with the food item.ACTION REQUIRED: store scoops in such a way that the handle is not in contact with the bulk food supply.
- 23. Is the facility maintained in a clean and sanitary condition?
- The facility was disorganized. The storage areas such as the walk-in freezer and dry storage lacked clear categories. Re-packaged or prepared products were not date labelled. Equipment that was not in use such as the meat slicer, band saw, & small appliances under the food prep table in the middle of the kitchen were visibly dirty.The dish pit was full of dishes and dirty dishes were piled in the food processing area (1-compartment sink where red peppers were being processed). ACTION REQUIRED: conduct a deep, thorough clean of the facility. Organize stock and equipment.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Initial Inspection
0 infractions