Gintaro Kitchen
11850 145 Avenue NW Edmonton AB T5X 2E3 · Food - General
14 inspections
- Risk Management Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bowls were being used as scoops and stored directly in the bulk food items. Use scoops with a handle and store in a way that protects bulk foods from contamination.
- 09. Are chemicals stored and handled in a safe manner?
- Chlorine with fabric protection was being used to prepare sanitizer solution,Obtain chlorine without scents and fabric protection for sanitizer solutions.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Food was being stored in the handwashing sink.Do not put food or utensils in the hand-washing sink.Ensure that handwashing sink is free for use at all times, and that food or utensils do not become contaminated with handwashing.
- 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?
- Evidence of pest activity was observed in the facility. Mice droppings were observed underneath shelves, behind the chest freezer and standing cooler in the kitchen area. - Contact your pest control company and advise them about possible continued mice activity at the facility.- Clean all mice droppings observed at the facility with bleach water.- Store all food items away from the floor in containers with tight fitting lids. - Remove all items that can create harborage for mice. - Close all potential mice entry points as advised by your pest control company.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. No approved sanitizer solution was prepared for use at the time of inspection. 2. Used wet cleaning cloths were not being stored in a sanitizer solution. Multiple cleaning cloths were observed on food preparation surfaces. The staff prepared 100ppm chlorine sanitizer solution during inspection and had cleaning cloths stored in the solution.
- 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?
- 1. pH test strips at the facility had expired. Obtain new test strips.2. Sushi rice pH record was not observed. Test and record the pH of prepared sushi rice daily.
- 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?
- Evidence of pest activity was observed in the facility. Mice droppings were observed underneath shelves, behind the chest freezer and standing cooler in the kitchen area. - Contact your pest control company and advise them about possible continued mice activity at the facility.- Clean all mice droppings observed at the facility with bleach water.- Store all food items away from the floor in containers with tight fitting lids. - Remove all items that can create harborage for mice. - Close all potential mice entry points as advised by your pest control company.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Demand Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used towels were stored on counters and sinks. Place used towels in sanitizer solution when not in use. Alternatively, place used towels in hamper.Spray bottle had bleach solution.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Raw meat was observed to be stored above ready to eat/low risk foods. Always keep raw meat/high risk foods below ready to eat/low risk foods.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A small package of fish on the cookline was >4C and sitting on top of ice packs. Product was returned to cooler - corrected during inspection. Operators were instructed on proper storage outside of cold holding unit. Please ensure all coolers are equipped with thermometers.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Both hand wash sinks in the kitchen had no paper towels close by. This was corrected during the inspection. Operator was instructed to install paper towel holders/dispensers.
- 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?
- Hired pest control company comes monthly. Reports showed a slight increase of activity in the last three months.Staff washroom had majority of the pest activity – mouse droppings were observed. Baseboards need to be installed.Mouse droppings were observed in the following areas, but not limited to shelves across from the cookline, behind the chest freezer, behind the ice machine.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The inside of the ice machine had some buildup of biofilm. Clean and sanitize unit.The filters for the mechanical ventilation hood had buildup of oil/grease. Please clean
- 23. Is the facility maintained in a clean and sanitary condition?
- No written cleaning schedule was observed. Have a concrete cleaning schedule to ensure all areas of facility are cleaned on a regular basis.The kitchen floor was slippery, reduce the slipperiness by increasing cleaning throughout the day.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer solution was at 0ppm bleach. Operator made a new solution when instructed. Please ensure sanitizing solution is available at the right concentration at all times.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Scoops were found inside the containers of sugar and flour. This was promptly removed by operator when informed. Please ensure all scoops are stored out of food ingredients to prevent contamination.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher sanitizing concentration was initially measured at 0ppm . On changing the sanitizer bucket, the concentration was measured at 100ppm.
- 15. Is the facility free of a pest infestation?
- 12/18/2025Violation ongoing. Mice droppings observed on the dishwasher, back door entrance. Mice droppings were observed on the empty entrance shelving, the floor beneath the "to-go" bags shelving, and in the women’s washroom.** Have a licensed pest control officer address the infestation and prevent further access.** Ensure all mice droppings have been safely removed from the facility.
- 23. Is the facility maintained in a clean and sanitary condition?
- 12/18/2025Violation Ongoing. Dirt accumulation seen on the walls, ceilings, floors and dry storage area. Accumulation of dirt, grease, and food debris observed throughout the kitchen area, especially under equipment and other hard to reach areas. ** Conduct deep cleaning and sanitation throughout the facility. Follow the observed cleaning schedule, making sure to regularly check and clean under shelving, equipment, and sinks.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A bleach/chlorine spray bottle was measured at 200ppm with bleach/chlorine test strips. Ensure bleach/chlorine sanitizer is maintained at 100ppm at all times. The operator prepared a 100ppm bleach/chlorine sanitizer during the inspection.
- 15. Is the facility free of a pest infestation?
- Mice droppings were observed on the empty entrance shelving, the floor beneath the "to-go" bags shelving, and in the women’s washroom.** Have a licensed pest control officer address the infestation and prevent further access.** Ensure all mice droppings have been safely removed from the facility.
- 23. Is the facility maintained in a clean and sanitary condition?
- Accumulation of dirt, grease, and food debris observed throughout the kitchen area, especially under equipment and other hard to reach areas. ** Conduct deep cleaning and sanitation throughout the facility. Follow the observed cleaning schedule, making sure to regularly check and clean under shelving, equipment, and sinks.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
5 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Mechanical dishwasher achieved chlorine concentration of 0ppm. After staff conducted multiple cycles, no sanitizer was being dispensed through the pipes. (repeated violation)** Repair dishwasher to distribute chlorine sanitizer of 100ppm. In the meantime, manually dispense sanitizer into the dishwasher at each cycle.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- In the public washrooms, paper towels were kept outside the dispenser (On top surface with accumulation of dust). Once notified, this was corrected during the inspection.
- 15. Is the facility free of a pest infestation?
- Mice droppings were observed on the empty entrance shelving, the floor beneath the "to-go" bags shelving, and in the women’s washroom.** Have a licensed pest control officer address the infestation and prevent further access.** Ensure all mice droppings have been safely removed from the facility.
- 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?
- Gap observed under the backdoor. Weatherstripping is not intact at throughout the bottom. ** Repair or replace weatherstripping.
- 23. Is the facility maintained in a clean and sanitary condition?
- Accumulation of dirt, grease, and food debris observed throughout the kitchen area, especially under equipment and other hard to reach areas. ** Conduct deep cleaning and sanitation throughout the facility. Follow the observed cleaning schedule, making sure to regularly check and clean under shelving, equipment, and sinks.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- ** December 23, 2024: Outstanding. Mechanical dishwasher achieved chlorine concentration of 0ppm. After staff conducted multiple cycles, no sanitizer was being dispensed through the pipes. ** Repair dishwasher to distribute chlorine sanitizer of 100ppm. In the meantime, manually dispense sanitizer into the dishwasher at each cycle.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- ** December 23, 2024: Outstanding. 1. Staff washroom was not equipped with soap during the inspection. Once notified soap was provided at the station. 2. In the public washrooms, paper towels were kept outside the dispenser (directly on the sink).** Provide paper towels in suitable dispensers at each handwashing station. Overall, make sure each handwashing station is consistently equipped with suitable supplies to facilitate proper handwashing 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?
- 1. Gap observed under the backdoor. Weatherstripping is not intact at throughout the bottom. ** Repair or replace weatherstripping.2. Pest control records were not available for review during the inspection. Operator onsite noted that monthly inspections are conducted by an external company. ** Submit the most recent pest control record to inspector via email for review. Moving forward, ensure the records are readily available onsite for review upon request. (AHS monthly pest control checklist also meets this requirement.)
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Mechanical dishwasher achieved chlorine concentration of 0ppm. After staff conducted multiple cycles, no sanitizer was being dispensed through the pipes. ** Repair dishwasher to distribute chlorine sanitizer of 100ppm. In the meantime, manually dispense sanitizer into the dishwasher at each cycle.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1. Staff washroom was not equipped with soap during the inspection. Once notified soap was provided at the station. 2. In the public washrooms, paper towels were kept outside the dispenser (directly on the sink).** Provide paper towels in suitable dispensers at each handwashing station. Overall, make sure each handwashing station is consistently equipped with suitable supplies to facilitate proper handwashing 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?
- 1. Gap observed under the backdoor. Weatherstripping is not intact at throughout the bottom. ** Repair or replace weatherstripping.2. Pest control records were not available for review during the inspection. Operator onsite noted that monthly inspections are conducted by an external company. ** Submit the most recent pest control record to inspector via email for review. Moving forward, ensure the records are readily available onsite for review upon request. (AHS monthly pest control checklist also meets this requirement.)
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Scoops without handle (single use bowl) were stored inside bulk food product. Once notified, the bowls were removed.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The mechanical dishwasher achieved chlorine concentration of 0ppm. Once notified, operator adjusted the concentration to 100ppm. ** Please ensure to regularly monitor the sanitizer concentration with chlorine 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?
- The men washroom was not equipped with paper towel during the inspection. Once notified paper towel was provided.
- 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?
- 1. Significant gap was observed under the back door. ** Repair or replace the weatherstripping of the backdoor. 2. Facility did not have pest control records available for review. Pest control is conducted in house with the AHS checklist. ** Please send the most recent pest control records for assessment. Consistently conduct the monthly pest control inspections, and ensure the records are available for review upon request.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?