Fatima Karahi Corner

10680 Ellerslie Road SW Edmonton AB T6W 1A2 · Food - General

9 inspections

1. Risk Management InspectionSep 4, 2026

   10 infractions

   • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
     • Facility must date foods. Food inserts had labels from previous items left on. Labels must be accurate.
   • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
     • The staff are not washing their hands, as required. Staff are not practicing proper glove use hygiene. Wash hands before and after changing gloves. Change gloves between tasks, after touching dirty areas and as needed. Glove use does not replace proper hand washing. Staff are eating or drinking while handling food. Staff food must be separate and hands must be washed before resuming food handling.
   • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
     • Food is being stored on the floor. Non-related items are being stored in direct contact with food or food packaging, including a soiled trolly and chemicals. Raw meats are being stored with and above ready to eat foods.
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • Scoops and bowls are being left in bulk food items.Unrelated items are being stored with food.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • 1. A large covered container of cooked chicken biriyani e was left to cool at room temperature. Temperature of the food was measured at 32C. Discarded. - Do not tightly cover hot foods that are undergoing the cooling process until a temperature of 4C or less has been achieved.- Cool foods by dividing the food into smaller portions/pieces or using use a quick chill unit, an ice-water bath or stirring with a frozen ice wand, or store in shallow pans and place them into the cooler.2. A container of whipping cream left on the counter measured at 26C. Pails of yoghurt curd, chopped garlic, cut garnishes including green onlions, ginger, corriander, chili sauce were stored at room temperature. Cooked rice and dhal were left at room temperature. - High risk foods must be stored at less than 4C or greater than 60C.3. several large pails of raw chicken, and gravies were thawing out at room temperature. External temperature measured at 3C.- Thaw foods in the coolers or under cold running water.
   • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
     • The facility is not testing sanitizer step.
   • 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 is not stocked with paper towel.
   • 15. Is the facility free of a pest infestation?
     • Heavy fly infestation noted. Contact pest control operator for abaitment. Food handlers cannot use pesticides. Use sanitizer solution on surfaces where activity is present. Sanitize sinks and drains daily or more.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • 1. The hood fan requires servicing. 2. The canopy grates require cleaning. Grates must be kept clean and require weekly cleaning at minimum.3. Microwave door is duct taped together. Replace. 4. Knife is duct taped together. Discard.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • Cleaning is not adequate. High dusting is required. Ensure filters are in place on air intake. dishwashing area is not cleanwalls need cleaning. shelving needs cleaning.Cleaning schedule is not being adequately maintained.
2. Risk Management InspectionAug 21, 2026

   10 infractions

   • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
     • Spoiled food observed in the facility. Facility must date foods.
   • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
     • The staff are not washing their hands, as required. Staff are not practicing proper glove use hygiene. Wash hands before and after changing gloves. Change gloves between tasks, after touching dirty areas and as needed. Glove use does not replace proper hand washing. Staff are eating or drinking while handling food. Staff food must be separate and hands must be washed before resuming food handling.
   • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
     • Food is being stored on the floor. Non-related items are being stored in direct contact with food or food packaging, including a soiled trolly and chemicals. Raw meats are being stored with and above ready to eat foods.
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • Scoops and bowls are being left in bulk food items.Unrelated items are being stored with food.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • 1. A large covered container of cooked chicken biriyani e was left to cool at room temperature. Temperature of the food was measured at 32C. Discarded. - Do not tightly cover hot foods that are undergoing the cooling process until a temperature of 4C or less has been achieved.- Cool foods by dividing the food into smaller portions/pieces or using use a quick chill unit, an ice-water bath or stirring with a frozen ice wand, or store in shallow pans and place them into the cooler.2. A container of whipping cream left on the counter measured at 26C. Pails of yoghurt curd, chopped garlic, cut garnishes including green onlions, ginger, corriander, chili sauce were stored at room temperature. Cooked rice and dhal were left at room temperature. - High risk foods must be stored at less than 4C or greater than 60C.3. several large pails of raw chicken, and gravies were thawing out at room temperature. External temperature measured at 3C.- Thaw foods in the coolers or under cold running water.
   • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
     • The facility is not testing sanitizer step.
   • 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 is not stocked with paper towel.
   • 15. Is the facility free of a pest infestation?
     • Heavy fly infestation noted. Contact pest control operator for abaitment. Food handlers cannot use pesticides. Use sanitizer solution on surfaces where activity is present. Sanitize sinks and drains daily or more.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • 1. The hood fan requires servicing. 2. The canopy grates require cleaning. Grates must be kept clean and require weekly cleaning at minimum.3. Microwave door is duct taped together. Replace. 4. Knife is duct taped together. Discard.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • Cleaning is not adequate. High dusting is required. Ensure filters are in place on air intake. dishwashing area is not cleanwalls need cleaning. shelving needs cleaning.Cleaning schedule is not being adequately maintained.
3. Risk Management InspectionJul 8, 2026

   10 infractions

   • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
     • Spoiled food observed in the facility. Facility must date foods.
   • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
     • The staff are not washing their hands, as required. Staff are not practicing proper glove use hygiene. Wash hands before and after changing gloves. Change gloves between tasks, after touching dirty areas and as needed. Glove use does not replace proper hand washing. Staff are eating or drinking while handling food. Staff food must be separate and hands must be washed before resuming food handling.
   • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
     • Food is being stored on the floor. Non-related items are being stored in direct contact with food or food packaging, including a soiled trolly and chemicals. Raw meats are being stored with and above ready to eat foods.
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • Scoops and bowls are being left in bulk food items.Unrelated items are being stored with food.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • 1. A large covered container of cooked chicken biriyani e was left to cool at room temperature. Temperature of the food was measured at 32C. Discarded. - Do not tightly cover hot foods that are undergoing the cooling process until a temperature of 4C or less has been achieved.- Cool foods by dividing the food into smaller portions/pieces or using use a quick chill unit, an ice-water bath or stirring with a frozen ice wand, or store in shallow pans and place them into the cooler.2. A container of whipping cream left on the counter measured at 26C. Pails of yoghurt curd, chopped garlic, cut garnishes including green onlions, ginger, corriander, chili sauce were stored at room temperature. Cooked rice and dhal were left at room temperature. - High risk foods must be stored at less than 4C or greater than 60C.3. several large pails of raw chicken, and gravies were thawing out at room temperature. External temperature measured at 3C.- Thaw foods in the coolers or under cold running water.
   • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
     • The facility is not testing sanitizer step.
   • 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 is not stocked with paper towel.
   • 15. Is the facility free of a pest infestation?
     • Heavy fly infestation noted. Contact pest control operator for abaitment. Food handlers cannot use pesticides. Use sanitizer solution on surfaces where activity is present. Sanitize sinks and drains daily or more.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • 1. The hood fan requires servicing. 2. The canopy grates require cleaning. Grates must be kept clean and require weekly cleaning at minimum.3. Microwave door is duct taped together. Replace. 4. Knife is duct taped together. Discard.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • Cleaning is not adequate. High dusting is required. Ensure filters are in place on air intake. dishwashing area is not cleanwalls need cleaning. shelving needs cleaning.Cleaning schedule is not being adequately maintained.
4. Risk Management InspectionJul 3, 2026

   12 infractions

   • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
     • Spoiled food observed in the facility. Facility must date foods.
   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • The sanitizer solutions are not being replaced when soiled. The facility is not using sanitizer as required.
   • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
     • The staff are not washing their hands, as required. Staff are not practicing proper glove use hygiene. Wash hands before and after changing gloves. Change gloves between tasks, after touching dirty areas and as needed. Glove use does not replace proper hand washing. Staff are eating or drinking while handling food. Staff food must be separate and hands must be washed before resuming food handling.
   • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
     • Food is being stored on the floor. Non-related items are being stored in direct contact with food or food packaging, including a soiled trolly and chemicals. Raw meats are being stored with and above ready to eat foods.
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • Scoops and bowls are being left in bulk food items.Unrelated items are being stored with food.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • 1. A large covered container of cooked chicken biriyani e was left to cool at room temperature. Temperature of the food was measured at 32C. Discarded. - Do not tightly cover hot foods that are undergoing the cooling process until a temperature of 4C or less has been achieved.- Cool foods by dividing the food into smaller portions/pieces or using use a quick chill unit, an ice-water bath or stirring with a frozen ice wand, or store in shallow pans and place them into the cooler.2. A container of whipping cream left on the counter measured at 26C. Pails of yoghurt curd, chopped garlic, cut garnishes including green onlions, ginger, corriander, chili sauce were stored at room temperature. Cooked rice and dhal were left at room temperature. - High risk foods must be stored at less than 4C or greater than 60C.3. several large pails of raw chicken, and gravies were thawing out at room temperature. External temperature measured at 3C.- Thaw foods in the coolers or under cold running water.
   • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
     • The dishwasher was heavily soiled and the chemical pails were empty. Dishwasher was not able to be tested.The plugs for the 3 compartment sinks do not fit. Get appropriate plugs. Improper manual dishwashing noted. Facility was not following proper manual dishwashing procedures.Ensure proper manual dishwashing procedures are followed:3 compartment manual dishwashing:Compartment 1 - soap and waterRinse into Compartment 2Compartment 3 - food grade sanitizer (eg 100 ppm chlorine bleach). Dishes must be submerged in sanitizer for at least 2 minutes and then allowed to air dry.A food grade sanitizer (100-200 ppm bleach or 200 ppm quats) must be available for manual dishwashing.
   • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
     • The facility is not testing sanitizer step.
   • 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 is not stocked with paper towel.
   • 15. Is the facility free of a pest infestation?
     • Heavy fly infestation noted. Contact pest control operator for abaitment. Food handlers cannot use pesticides. Use sanitizer solution on surfaces where activity is present. Sanitize sinks and drains daily or more.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • 1. The hood fan requires servicing. 2. The canopy grates require cleaning. Grates must be kept clean and require weekly cleaning at minimum.3. Microwave door is duct taped together. Replace. 4. Knife is duct taped together. Discard.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • Cleaning is not adequate. High dusting is required. Ensure filters are in place on air intake. dishwashing area is not cleanwalls need cleaning. shelving needs cleaning.Cleaning schedule is not being adequately maintained.
5. Monitoring InspectionJul 2, 2026

   13 infractions

   • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
     • Spoiled food observed in the facility. Facility must date foods.
   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • The sanitizer solutions are not being replaced when soiled. The facility is not using sanitizer as required.
   • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
     • The staff are not washing their hands, as required. Staff are not practicing proper glove use hygiene. Wash hands before and after changing gloves. Change gloves between tasks, after touching dirty areas and as needed. Glove use does not replace proper hand washing. Staff are eating or drinking while handling food. Staff food must be separate and hands must be washed before resuming food handling.
   • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
     • Food is being stored on the floor. Non-related items are being stored in direct contact with food or food packaging, including a soiled trolly and chemicals. Raw meats are being stored with and above ready to eat foods.
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • Scoops and bowls are being left in bulk food items.Unrelated items are being stored with food.
   • 09. Are chemicals stored and handled in a safe manner?
     • Chemicals and Raid were being stored with food. Facility is using Raid in the kitchen, which is not allowed. Remove all Raid from the facility.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • 1. A large covered container of cooked chicken biriyani e was left to cool at room temperature. Temperature of the food was measured at 32C. Discarded. - Do not tightly cover hot foods that are undergoing the cooling process until a temperature of 4C or less has been achieved.- Cool foods by dividing the food into smaller portions/pieces or using use a quick chill unit, an ice-water bath or stirring with a frozen ice wand, or store in shallow pans and place them into the cooler.2. A container of whipping cream left on the counter measured at 26C. Pails of yoghurt curd, chopped garlic, cut garnishes including green onlions, ginger, corriander, chili sauce were stored at room temperature. Cooked rice and dhal were left at room temperature. - High risk foods must be stored at less than 4C or greater than 60C.3. several large pails of raw chicken, and gravies were thawing out at room temperature. External temperature measured at 3C.- Thaw foods in the coolers or under cold running water.
   • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
     • The dishwasher was heavily soiled and the chemical pails were empty. Dishwasher was not able to be tested.The plugs for the 3 compartment sinks do not fit. Get appropriate plugs. Improper manual dishwashing noted. Facility was not following proper manual dishwashing procedures.Ensure proper manual dishwashing procedures are followed:3 compartment manual dishwashing:Compartment 1 - soap and waterRinse into Compartment 2Compartment 3 - food grade sanitizer (eg 100 ppm chlorine bleach). Dishes must be submerged in sanitizer for at least 2 minutes and then allowed to air dry.A food grade sanitizer (100-200 ppm bleach or 200 ppm quats) must be available for manual dishwashing.
   • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
     • The facility is not testing sanitizer step.
   • 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 is not stocked with paper towel.
   • 15. Is the facility free of a pest infestation?
     • Heavy fly infestation noted. Contact pest control operator for abaitment. Food handlers cannot use pesticides. Use sanitizer solution on surfaces where activity is present. Sanitize sinks and drains daily or more.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • 1. The hood fan requires servicing. 2. The canopy grates require cleaning. Grates must be kept clean and require weekly cleaning at minimum.3. Microwave door is duct taped together. Replace. 4. Knife is duct taped together. Discard.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • Cleaning is not adequate. High dusting is required. Ensure filters are in place on air intake. dishwashing area is not cleanwalls need cleaning. shelving needs cleaning.Cleaning schedule is not being adequately maintained.
6. Risk Management InspectionAug 13, 2025

   0 infractions

7. Risk Management InspectionAug 6, 2025

   5 infractions

   • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
     • Observed a cook wipe their gloved hands in a reusable cloth towel after handling raw chicken.- Proper single use disposable glove use and proper handwashing practices reviewed with the staff.
   • 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?
     • A gap is noted at the bottom of the "North" exit door.- Exterior doors must be tight fitting to prevent the possible entry of pests.
   • 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 Handling Permit could not be located.- Locate and display the Permit where the public can view it.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • Utensils/ladles are stored in between uses in a container of plain water (in front of the cook line equipment).- Store utensils in an ice-water bath, in water held at greater than 60C, or in a sanitizer solution in between uses.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • Written cleaning records/schedules are not available onsite.
8. Monitoring InspectionJul 30, 2025

   8 infractions

   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • Used wet wiping cloths were noted on counters and no readily available sanitizer solution was present in the food handling areas. Corrected- Wiping cloths must be immersed in an approved sanitizer solution after each use. Staff prepared 100 ppm chlorine solutions.
   • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
     • Containers of raw meats are stored above cooked and or ready to eat foods in the walk-in cooler.- Store raw meats in one area below cooked and or ready to eat foods.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • 1. A covered container of cooked chicken in sauce was left to cool at room temperature. Temperature of the food was measured at 63C.- Do not tightly cover hot foods that are undergoing the cooling process until a temperature of 4C or less has been achieved.- Cool foods by dividing the food into smaller portions/pieces or using use a quick chill unit, an ice-water bath or stirring with a frozen ice wand, or store in shallow pans and place them into the cooler.2. A container of whipping cream left on the counter measured at 26C. Food discarded.- High risk foods must be stored at less than 4C or greater than 60C.3. A large bus pan of raw chicken was thawing out at room temperature. External temperature measured at 3C.- Thaw foods in the coolers or under cold running water.
   • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
     • Upon arrival no hand soap or paper towel were available at the kitchen handwash sink. Corrected- Designated handwash sinks must be supplied with soap and paper towel at all times.
   • 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?
     • A gap is noted at the bottom of the "North" exit door.- Exterior doors must be tight fitting to prevent the possible entry of pests.
   • 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 Handling Permit could not be located.- Locate and display the Permit where the public can view it.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • Utensils/ladles are stored in between uses in a container of plain water (in front of the cook line equipment).- Store utensils in an ice-water bath, in water held at greater than 60C, or in a sanitizer solution in between uses.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • Written cleaning records/schedules are not available onsite.
9. Initial InspectionMar 6, 2025

   0 infractions