Garam Masala Indian and Sweets
1215 Aster Boulevard NW Edmonton AB T6T 1J1 · Food - General
8 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A sanitizer solution was not prepared upon arrival of inspector.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- bowls were being stacked in direct contact with Food. Please ensure that a hard cover used over food bowls if they are to be stacked. Do not stack foods directly on open food or on plastic film wrap. Bowls and cups are being used for scoops and are being left inside foods. Please ensure that foods that scoops with handles are in use and are stored in a manner that does not contaminate food.Containers of food are being stacked in direct contact with food. Hard lids are required.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dirty dishes are being left on the clean section of the dishwashing slide plates. This will lead to dishes being contaminated. One way flow is required for dishwashing.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips expired December 2024. Please replace.
- 23. Is the facility maintained in a clean and sanitary condition?
- cleaning required :-cook line has grease and debris build up- dish washer and racks- cooler doors- under upright freezer
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
3 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- bowls were being stacked in direct contact with Food. Please ensure that a hard cover used over food bowls if they are to be stacked. Do not stack foods directly on open food or on plastic film wrap. Bowls and cups are being used for scoops and are being left inside foods. Please ensure that foods that scoops with handles are in use and are stored in a manner that does not contaminate food.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- ice maker has mould and mineral build up. Do not use until cleaned.
- 23. Is the facility maintained in a clean and sanitary condition?
- cleaning required :- under microwave- west wall- spice containers
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A sanitizer solution was not prepared
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- bowls were being stacked in direct contact with Food. Please ensure that a hard cover used over food bowls if they are to be stacked. Do not stack foods directly on open food or on plastic film wrap. Bowls and cups are being used for scoops and are being left inside foods. Please ensure that foods that scoops with handles are in use and are stored in a manner that does not contaminate food.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The deli table was 21C. Food discarded.Do not use until it is maintaining foods below 4 Celsius.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- ice maker has mould and mineral build up. Do not use until cleaned.
- 23. Is the facility maintained in a clean and sanitary condition?
- cleaning required :- under microwave- west wall- spice containers
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The deli table was 21C. Food discarded.Do not use until it is maintaining foods below 4 Celsius.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer was not in use or available.Heavily soiled wiping cloths were noted throughout the facility.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Staff did not wash hands after handing raw meat or wiping nose. Staff did not use soap when directed to wash hands.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 1. Food was sitting in the sinks where dirty dishes were present. Sinks must be sanitized between tasks. Note grate on bottom of sinks will hinder cleaning and sanitizing. 2. Raw meat was on various food contact surfaces where other food was being prepared. 3. Staff items, including phones and staff cups/ dishes were on food contact surfaces where food was being handled. 4. Food and packaging was being stored directly on the ground. 5. Empty bottles and recylcing were being stored above the onions, where they could drip onto them.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The deli table was 9.9C. Staff are not monitoring temperatures.Food is being filled over the fill line and inserts are being stacked above the fill lines of deli table, which will not allow foods to be maintained at safe temperatures.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- rice is being left to soak at room temperature. Soak grains and pulses in cooler. heavy cream is being left at room temperature.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Large volumes of raw meat, including basa, chicken lamb and or goat were left to thaw at room temperature, which is not appropriate. Meat was between 19-22C. Discarded.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- the dishwasher had a heavy build up of grease and debris. Please ensure it is clean and is 100 ppm Chlorine at the rinse cycle.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning required: Where onions are stored.shelvingwhere flour bags are stored. deli tablesdishwashing areafood contact surfaceswallsfloorscook line
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Bag of chicken breast was thawing at room temperature.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher was 0 ppm Chlorine. Sanitizer was not feeding. Please use single use disposable dishes and wares until repaired.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Staff are not monitoring the sanitizer concentration of the dishwasher regularly. Please test it atleast daily.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Fly papers were in use in the kitchen, which is not permited.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. Hood fan and grates were dirty. Please ensure they are cleaned as needed. Note: Hood fan may be due for servicing.2. Microwave is very dirty. 3. Plastic container with chips in lid was in use for food. Ensure items with damage are discarded to prevent plastic or pieces entering food. Use durable containers.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?