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G & K Foods

9742 47 Avenue NW Edmonton AB T6E 5P3 · Food - General

7 inspections

  1. Risk Management Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • Additional food safety training noted to be required. Staff appears to be in the process of acquiring more food safety training.
  2. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls are being used to scoop dry goods. Only use scoops with handles and store scoops upright or in a clean container outside the bins.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal staff belongings such as cellphones, drinks, and backpacks are stored on food preparation or food storage surfaces throughout the kitchen.
    • 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?
      • Some droppings were noted. Identify and seal holes in the facility and follow any recommendations made by pest control to eliminate pests.Weatherstripping noted to be in disrepair. Gaps in between the door and floor noted. Please repair.
    • 20. Do food handlers at the facility have adequate food safety training?
      • More than six food handlers were working on the premise at one time and none of the food handlers had completed food sanitation training. Food handlers exhibited poor food safety knowledge.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Single use food storage noted to be reused. One pail noted to be chipped. Ensure all food storage equipment is safe for food storage.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Records for sanitation procedures and temperature control not observed. Please ensure written sanitation procedure is in place and records are maintained as work is being completed.
  3. Demand Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    4 infractions

    • 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?
      • Food is not being handled safely. A written food safety plan is required to ensure the facility is operating in a safe manner.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sinks/facilities are inadequate in number and/or location. Some food handling areas are ~40-50ft away from the handwashing sink. Please submit plan layouts prior to address the problem. The plan layout must be reviewed and approved prior to making any changes.
    • 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 3-compartment sink faucet is leaking water. Repair or replace the faucet.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Facility is deep frying and the fire suppression system does not appear to be constructed in accordance with the requirements of the Alberta Building Code.
  6. Risk Management Inspection

    12 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Packaged food items are not labelled to indicate their source.
    • 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?
      • Food is not being handled safely. A written food safety plan is required to ensure the facility is operating in a safe manner.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food is improperly stored and is not being protected from contamination including:• Multiple food items are stored on the dirty floor and on pallets in the kitchen and walk-in cooler (many food items contaminated by mouse droppings)• Non-food grade garbage bags and dirty rags and tables cloths are used to cover foods and/or for food storage• Large amounts of soiled and/or greasy cardboard boxes are being re-used for food storage
    • 09. Are chemicals stored and handled in a safe manner?
      • Observed unlabeled spray bottles and the contents of the spray bottle were unable to be identified.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Staff did not know what test strips are. Once owners came, they located the test strips in the office. The chlorine test strips expired in 2022 and are not being used. Purchase new chlorine test strips and ensure they are used daily to confirm surface sanitizer and manual dishwashing sanitizer concentrations. Owner has purchased new test strips, still waiting for them to come in.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sinks/facilities are inadequate in number and/or location. Some food handling areas are ~40-50ft away from the handwashing sink. Please submit plan layouts prior to address the problem. The plan layout must be reviewed and approved prior to making any changes.
    • 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 holes observed throughout the kitchen. Identify and seal holes in the facility and follow any recommendations made by pest control to eliminate pests. Mouse hole was identified that went all the way through the office to the cardboard box storage area. 3 ceiling tiles required in the upper storage area. Pest control company to place mouse traps.
    • 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?
      • Cooking and extensive food handling was observed, which is in violation of the Food Handling Permit restrictions that state “minimal food handling only.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Owner to take food safety and construct a food safety plan. Additional training will occur for all staff.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wooden pallets are being used for food storage and are not maintained in a sanitary condition.Owner has ordered wire shelving racks and is waiting for them to come in before remove the wooden pallets.
    • 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 3-compartment sink faucet is leaking water. Repair or replace the faucet.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Facility is deep frying and the fire suppression system does not appear to be constructed in accordance with the requirements of the Alberta Building Code.
  7. Demand Inspection

    25 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Packaged food items are not labelled to indicate their source.
    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Observed food onsite that is contaminated and/or unfit for human consumption:• Food contaminated by mouse droppings or chewed by mice• Dented can of eggplant pureeMultiple food items were discarded during the inspection: raw dough, cooked foods made against permit restrictions (samosas, stuffed pastries, etc) and without sanitizer, food that has had contact with mouse droppings (onions), etc.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution was prepared during the inspection while food preparation was occurring. Food contact surfaces were not sanitized prior to handling food.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Multiple used and soiled wiping cloths stored on food contact surfaces, on unsanitary surfaces, or on the floor, and not stored in an approved sanitizer solution in between uses.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handlers did not exhibit good personal hygiene or effective handwashing. Observed the following:-food handlers not handwashing-food handlers re-using single use gloves-used gloves being stored on dirty surfaces-two food handlers wearing street wear - these staff put on aprons
    • 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?
      • Food is not being handled safely. A written food safety plan is required to ensure the facility is operating in a safe manner.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food is improperly stored and is not being protected from contamination including:• Multiple food items are stored on the dirty floor and on pallets in the kitchen and walk-in cooler (many food items contaminated by mouse droppings)• Uncovered food in the kitchen, walk-in cooler and freezer• Food is being stacked on top of one another without a barrier in place in the kitchen and walk-in cooler• Non-food grade garbage bags and dirty rags and tables cloths are used to cover foods and/or for food storage• Large amounts of soiled and/or greasy cardboard boxes are being re-used for food storage• Garbage stored on top of an open bag of cumin in the upstairs storage area
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal staff belongings such as cellphones, drinks, and backpacks are stored on food preparation or food storage surfaces throughout the kitchen.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls are being used to scoop dry goods. Only use scoops with handles and store scoops upright or in a clean container outside the bins.
    • 09. Are chemicals stored and handled in a safe manner?
      • Observed unlabeled spray bottles and the contents of the spray bottle were unable to be identified.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Improper cooling procedures in place - proper procedures were discussed.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Improper manual dishwashing procedures are in place; staff are not implementing the sanitizing step and are washing dishes with hands only (no sponges, etc).
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Staff did not know what test strips are. Once owners came, they located the test strips in the office. The chlorine test strips expired in 2022 and are not being used. Purchase new chlorine test strips and ensure they are used daily to confirm surface sanitizer and manual dishwashing sanitizer concentrations.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sinks/facilities are inadequate in number and/or location. Some food handling areas are ~40-50ft away from the handwashing sink. Please submit plan layouts prior to address the problem. The plan layout must be reviewed and approved prior to making any changes.
    • 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 sink in the kitchen and in the bathroom are not equipped with single use paper towels in a dispensing unit.
    • 15. Is the facility free of a pest infestation?
      • Evidence of a mouse infestation. Mouse droppings were observed on pallets storing food, inside food storage bins and boxes in the kitchen and upstairs storage area, and on floors throughout the kitchen, back storage area, office, and upstairs storage area. Chew marks were observed on food and food packaging. Mouse holes observed throughout the kitchen.
    • 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 holes observed throughout the kitchen. Identify and seal holes in the facility and follow any recommendations made by pest control to eliminate 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?
      • Cooking and extensive food handling was observed, which is in violation of the Food Handling Permit restrictions that state “minimal food handling only.
    • 20. Do food handlers at the facility have adequate food safety training?
      • More than six food handlers were working on the premise at one time and none of the food handlers had completed food sanitation training. Food handlers exhibited poor food safety knowledge.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Unfinished wooden shelving units and wooden pallets are being used for food storage and are not maintained in a sanitary condition.
    • 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 3-compartment sink faucet is leaking water. Repair or replace the faucet.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Facility is deep frying and the fire suppression system does not appear to be constructed in accordance with the requirements of the Alberta Building Code. Ventilation canopy needs to be cleaned by a licensed third party company.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food equipment is in poor sanitation with an accumulation of dirt, grime, and food debris including food storage bins, ventilation canopy filters, cooking equipment, dough mixers, microwave, and the potato dicer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food processor and cooking pot handles are not in good repair and have duct tape wrapped around them. Cutting board was observed with deep grooves which does not allow for effective cleaning and sanitizing. Wooden spatula was not in good condition
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Areas of the facility were observed in poor sanitation with an accumulation of dirt, grime, and food debris including the floors, food contact surfaces, food storage areas and shelving racks.