Fresh Homemade Tiffin Service Ltd.
4205 23 Avenue NW Edmonton AB T6L 5Z8 · Food - General
10 inspections
- Risk Management Inspection
3 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?
- Wall behind dishwashing sinks is not smooth and is hard to clean.Ceiling tiles are not Deli table work surface is heavily worn and black. It can no longer be cleaned. .
- 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 lights are in adequate in the walk-in cooler. The lightbulbs above the dish dishwashing area to burn out.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning schedule is not in use.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
3 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?
- Wall behind dishwashing sinks is not smooth and is hard to clean.Ceiling tiles are not Deli table work surface is heavily worn and black. It can no longer be cleaned. .
- 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 lights are in adequate in the walk-in cooler. The lightbulbs above the dish dishwashing area to burn out.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning schedule is not in use.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
14 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Food handlers were not washing their hands before handling food. Food handlers were observed wiping faces and not washing their hands after. Staff indicated that they washed their hands in the washroom, which is not adequate hand washing for food handlers. Staff must wash their hands in washroom but then also wash their hands in the kitchen before starting work and as needed.
- 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?
- Facility is not maintaining an adequate food, safety checklist or or record.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Bags of Atta, onions and other foods are being stored directly on the floor. All foods must be stored at at least 6 inches off the ground.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Upright cooler was 11.8°C. Cooler is in poor condition. Do not use until it maintains foods below four Celsius. Staff indicated a new cooler is on order.2. Pails and bins of cut onions, cut potatoes and chole soaking in water were left at room temperature perishable foods, including pulses that are soaking or cut vegetables must be stored in the cooler.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- There were multiple pots of food cooling at room temperature without timers or rapid cooling method in place.Hot food in take out containers was being left at room temperature, which is not acceptable. A hot holding unit is required.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- - facility has run out of bleach. Facility is not doing a sanitized step during dish dishwashing. There is in adequate hot water supply to the facility. Dishes are not being adequately cleaned food debris, and greasy film are being left on dishes.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Repeat: march 12,2026.Food debris observed left on dishes after being put away. Staff are not sanitizing dishes during dishwashing or doing a proper 2-compartment sink method of dishwashing.Facility has insufficient hot water and greasy build up is being left on dishes as a result.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Facility cannot locate their test strips.Facility is not monitoring and recording the concentration of sanitizer daily as required.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel was not within reach of the hand sink in the kitchen or in the washroom.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- hot water was not available in adequate supply. Hot water was 26-35C. Facility must address hot water tank size to ensure hot water is always available.
- 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 lights are in adequate in the walk-in cooler. The lightbulbs above the dish dishwashing area to burn out.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Wall behind dishwashing sinks is not smooth and is hard to clean.Ceiling tiles are not Deli table work surface is heavily worn and black. It can no longer be cleaned. .
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning schedule is not in use.
- 26. Have plans for construction or alteration of this facility been submitted for approval?
- Facility expanded space without providing plans to AHS prior to starting construction.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A sanitizing solution was not prepared or in use upon inspection.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Food handlers were not washing their hands before handling food. Food handlers were observed wiping faces and not washing their hands after. Staff indicated that they washed their hands in the washroom, which is not adequate hand washing for food handlers. Staff must wash their hands in washroom but then also wash their hands in the kitchen before starting work and as needed.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- There were multiple pots of food cooling at room temperature without timers or rapid cooling method in place.Hot food in take out containers was being left at room temperature, which is not acceptable. A hot holding unit is required.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Food debris observed left on dishes after being put away. Staff are not sanitizing dishes during dishwashing or doing a proper 2-compartment sink method of dishwashing.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel was not within reach of the hand sink. soap was not available.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- hot water was not available.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Brick wall is not cleanable.Wall behind dishwashing sinks is not smooth and is hard to clean.Ceiling tiles are not cleanable. Wall behind range hood is not painted. Shelves in back are not painted or cleanable and are heavily soiled. Deli table work surface is heavily worn and black. It can no longer be cleaned. There is inadequate storage within the facility.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A sanitizing solution was not prepared or in use upon inspection.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Food handlers were not washing their hands before handling food. Food handlers were observed wiping faces and not washing their hands after. Staff indicated that they washed their hands in the washroom, which is not adequate hand washing for food handlers. Staff must wash their hands in washroom but then also wash their hands in the kitchen before starting work and as needed.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- There were multiple pots of food cooling at room temperature without timers or rapid cooling method in place.Hot food in take out containers was being left at room temperature, which is not acceptable. A hot holding unit is required.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Food debris observed left on dishes after being put away. Staff are not sanitizing dishes during dishwashing or doing a proper 2-compartment sink method of dishwashing.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel was not within reach of the hand sink. soap was not available.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- hot water was not available.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Brick wall is not cleanable.Wall behind dishwashing sinks is not smooth and is hard to clean.Ceiling tiles are not cleanable. Wall behind range hood is not painted. Shelves in back are not painted or cleanable and are heavily soiled. Deli table work surface is heavily worn and black. It can no longer be cleaned. There is inadequate storage within the facility.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
9 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A sanitizing solution was not prepared or in use upon inspection.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Food handlers were not washing their hands before handling food. Food handlers were observed wiping faces and not washing their hands after. Staff indicated that they washed their hands in the washroom, which is not adequate hand washing for food handlers. Staff must wash their hands in washroom but then also wash their hands in the kitchen before starting work and as needed.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Food was observed on the floor, including takeout containers of chapati and hot foods and bins of food.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- There were multiple pots of food cooling at room temperature without timers or rapid cooling method in place.Hot food in take out containers was being left at room temperature, which is not acceptable. A hot holding unit is required.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Food debris observed left on dishes after being put away. Staff are not sanitizing dishes during dishwashing or doing a proper 2-compartment sink method of dishwashing.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel was not within reach of the hand sink. soap was not available.
- 20. Do food handlers at the facility have adequate food safety training?
- Food safety knowledge was poor. Recommended additional training.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Brick wall is not cleanable.Wall behind dishwashing sinks is not smooth and is hard to clean.Ceiling tiles are not cleanable. Wall behind range hood is not painted. Shelves in back are not painted or cleanable and are heavily soiled. Deli table work surface is heavily worn and black. It can no longer be cleaned. There is inadequate storage within the facility.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Heavy build up of grease noted on the grates of the hoodfan. More cleaning required. Operator indicate that they are cleaned weekly so twice a week or more may be required.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
10 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A sanitizing solution was not prepared or in use upon inspection.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Food handlers were not washing their hands before handling food. Food handlers were observed wiping faces and not washing their hands after. Staff indicated that they washed their hands in the washroom, which is not adequate hand washing for food handlers. Staff must wash their hands in washroom but then also wash their hands in the kitchen before starting work and as needed.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Foods are not covered in coolers. Food was observed on the floor, including potatoes and pots and bins of food. Food was being processed in small food processor on the floor. No food handling is to take place on the floor.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- the deli table was 10.3C. Perishable foods discarded. There were multiple pots of food cooling at room temperature without timers or rapid cooling method in place.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Food debris observed left on dishes after being put away. Staff are not sanitizing dishes during dishwashing or doing a proper 2-compartment sink method of dishwashing.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel was not within reach of the hand sink. soap was not available. Paper towel was not stocked in the washroom. A table was blocking the hand sink upon arrival of the inspector and had to be moved to access the handsink.
- 20. Do food handlers at the facility have adequate food safety training?
- Food safety knowledge was poor. Recommended additional training.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Door frame unfinished.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Brick wall is not cleanable.Wall behind dishwashing sinks is not smooth and is hard to clean.Ceiling tiles are not cleanable. Door frame is not finished.Window frame is unfinished. pony wall by hand sink is unfinished at the top. Wall behind range hood is not painted. Shelves in back are not painted or cleanable and are heavily soiled. Deli table work surface is heavily worn and black. It can no longer be cleaned. There is inadequate storage within the facility.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Heavy build up of grease noted on the grates of the hoodfan. More cleaning required. Operator indicate that they are cleaned weekly so twice a week or more may be required.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
3 infractions
- 20. Do food handlers at the facility have adequate food safety training?
- No food handler had food safety onsite. 5 or more workers were present.Food safety knowledge was poor.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Door frame unfinished.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Brick wall is not cleanable.Wall behind dishwashing sinks is not smooth and is hard to clean.Ceiling tiles are not cleanable. Door frame is not finished.Window frame is unfinished. pony wall by hand sink is unfinished at the top. Wall behind range hood is not painted. Shelves in back are not painted or cleanable and are heavily soiled. Deli table work surface is heavily worn and black. It can no longer be cleaned. There is inadequate storage within the facility.
- 20. Do food handlers at the facility have adequate food safety training?
- Risk Management Inspection
12 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- An approved sanitizer was not in use. Food contact surfaces were not being sanitized before food preparation started and as needed. The operator was using a degreaser, which is not approved for use on food contact surfaces, in place of sanitizer. This is dangerous. Do not use chemicals that are not intended for use in a food facility in your commercial kitchen.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Soiled rags were being left on top of food and on food contact surfaces.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Staff did not wash their hands before starting food handling.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Personal items ( keys, phone, medicine, insulin, personal food, jackets, purses) are being stored on food prep surfaces, ontop of food and with food equipment. All items not related to the commercial food establishment must be stored away in a designated area. 2. Bowls are being used as scoops and are being left in bulk food containers, which is insanitary.
- 09. Are chemicals stored and handled in a safe manner?
- Chemicals that are unrelated or inappropriate to the food faciliy are present. Spray Lysol and can of RAID pesticide were stored in direct contact with food. Staff are not trained on proper chemical use. Poisonous chemicals and chemicals labeled rinse with potable water on food contact surfaces are being used without following the labeling requirements.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. The facility does not have any hot holding equipment. Hot food is being held at room temperature, which is not appropriate. 2. The deli table was 9.8C. Ensure it is repaired and can hold food below 4C. 3. Foods requiring refrigeration are being left at room temperature. There is not enough refridgeration space available.4. Frozen vegetables are being left at room temperature to thaw, which is not appropriate. 5. Food that is intended to be served cold is not being cooled rapidly to <4C, as required.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Facility is not following a proper 2-compartment sink dishwashing method. Operator indicated that dishes are rinsed, washed with soap and then towel dried, which is not appropriate.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Test strips are not available or in use. Facility is not testing sanitizer concentration.
- 20. Do food handlers at the facility have adequate food safety training?
- No food handler had food safety onsite. 5 or more workers were present.Food safety knowledge was poor.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Door frame unfinished.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Brick wall is not cleanable.Wall behind dishwashing sinks is not smooth and is hard to clean.Ceiling tiles are not cleanable. Door frame is not finished.Window frame is unfinished. pony wall by hand sink is unfinished at the top. Wall behind range hood is not painted. Shelves in back are not painted or cleanable and are heavily soiled. Deli table work surface is heavily worn and black. It can no longer be cleaned. There is inadequate storage within the facility.
- 23. Is the facility maintained in a clean and sanitary condition?
- Additional cleaning required :Walls,Hood fan gratesedgesOrganization requiredDeli coolerBack storage areaDishwashing area* Please separate commercial and personal foods.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
16 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Multiple spoiled foods noted in fridge.Jamun with thick mould noted. Products were observed significantly past their best before dates.Discarded.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A sanitizer solution was not prepared or in use.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- An approved sanitizer was not in use. Food contact surfaces were not being sanitized before food preparation started and as needed. The operator was using a degreaser, which is not approved for use on food contact surfaces, in place of sanitizer. This is dangerous. Do not use chemicals that are not intended for use in a food facility in your commercial kitchen.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Soiled rags were being left on top of food and on food contact surfaces.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Staff did not wash their hands before starting food handling.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Food was being stored on the floor.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 1. Poisonous chemicals, Raid, Lysol, were being stored in direct contact with food. 2. Food handling was being done in the back area that is very dirty and is not intended for food handling.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Personal items ( keys, phone, medicine, insulin, personal food, jackets, purses) are being stored on food prep surfaces, ontop of food and with food equipment. All items not related to the commercial food establishment must be stored away in a designated area. 2. Bowls are being used as scoops and are being left in bulk food containers, which is insanitary.
- 09. Are chemicals stored and handled in a safe manner?
- Chemicals that are unrelated or inappropriate to the food faciliy are present. Spray Lysol and can of RAID pesticide were stored in direct contact with food. Staff are not trained on proper chemical use. Poisonous chemicals and chemicals labeled rinse with potable water on food contact surfaces are being used without following the labeling requirements.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. The facility does not have any hot holding equipment. Hot food is being held at room temperature, which is not appropriate. 2. The deli table was 9.8C. Ensure it is repaired and can hold food below 4C. 3. Foods requiring refrigeration are being left at room temperature. There is not enough refridgeration space available.4. Frozen vegetables are being left at room temperature to thaw, which is not appropriate. 5. Food that is intended to be served cold is not being cooled rapidly to <4C, as required.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Facility is not following a proper 2-compartment sink dishwashing method. Operator indicated that dishes are rinsed, washed with soap and then towel dried, which is not appropriate.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Test strips are not available or in use. Facility is not testing sanitizer concentration.
- 20. Do food handlers at the facility have adequate food safety training?
- No food handler had food safety onsite. 5 or more workers were present.Food safety knowledge was poor.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Door frame unfinished.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Brick wall is not cleanable.Wall behind dishwashing sinks is not smooth and is hard to clean.Ceiling tiles are not cleanable. Door frame is not finished.Window frame is unfinished. pony wall by hand sink is unfinished at the top. Wall behind range hood is not painted. Shelves in back are not painted or cleanable and are heavily soiled. Deli table work surface is heavily worn and black. It can no longer be cleaned. There is inadequate storage within the facility.
- 23. Is the facility maintained in a clean and sanitary condition?
- Additional cleaning required :Walls,Hood fan gratesedgesOrganization requiredDeli coolerBack storage areaDishwashing area* Please separate commercial and personal foods.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?