Ibrahim's Halal Meat
13716A Castle Downs Road NW Edmonton AB T5X 4H7 · Food - General
11 inspections
- Risk Management Inspection
0 infractions
- Demand Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- The walk-in freezer was overstocked resulting in several products being stored on the floor/tossed on-top of one another. Please ensure enough space is left in the freezer to adequately protect products from contamination during storage.
- 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 was observed at the back exit door. Weatherstripping was no longer intact. ** Repair or replace weatherstripping of the backdoor.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 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 wall beside the dishwashing sink was observed to be in disrepair. Ensure that the indicated wall is repaired to be smooth, moisture resistant and easy to clean.
- 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
1 infraction
- 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 wall beside the dishwashing sink was observed to be in disrepair. Ensure that the indicated wall is repaired to be smooth, moisture resistant and easy to clean.
- 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
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No bleach/chlorine sanitizer was readily available. Ensure a 100ppm bleach/chlorine sanitizer is available at all times during food preparation. The operator prepared a 100ppm bleach/chlorine sanitizer during the inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A soiled cloth was observed on the counter when not in use. Ensure used cloths are stored in sanitizer or put in the laundry when not in use. The operator placed the indicated cloth in the laundry during the inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A large box of rice was observed to be stored directly on the floor near the back receiving area. Ensure food is stored off of the floor to help prevent potential contamination by pests.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Several personal items such as a phone and notebook were observed on the cutting board in the main food preparation area. Ensure personal items are kept separate from food prep areas. The operator removed the personal items during the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Two prep coolers were observed without thermometers. Ensure all coolers are equipped with thermometers.
- 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. Several mouse droppings were observed on the floor in the back mechanical room. 2. Several holes in the wall were observed in the back mechanical room which may be potential routes of entry for pests. 3. Small gaps were observed at the bottom of both receiving doors. 1-2. Ensure pest control measures are taken to help eliminate the presence of pests in the facility. 3. Ensure that the indicated gaps are sealed.
- 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 wall beside the dishwashing sink was observed to be in disrepair. Ensure that the indicated wall is repaired to be smooth, moisture resistant and easy to clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. A buildup of food debris was observed beneath the counter in the meat cutting area. 2. A buildup of food debris was observed in the back mechanical room. 1-2. Ensure that the indicated areas are cleaned.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Food products were found stored in the washroom. Once notified, food items were stored in a alternative location. ** Please ensure that no food products are stored in the washroom.
- 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 was observed at the back exit door. Weatherstripping was no longer intact. ** Repair or replace weatherstripping of the backdoor.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 2023-09-22Prep table cooler still found to be around 7-8C. Operator had IR thermometer that they are using to monitor the temperature. Operator noted that the cooler is still under warranty. Please ensure the cooler maintains temperature at or below 4C. ______________________2023-09-19Prep table cooler in the pizza preparation area was found to be around 8C. Action required: monitor the cooler temperature diligently & service if required. Temperature should be at or below 4C.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Scoops were stored in the dry storage bins with the handles in contact with the food product. Action required: ensure scoops are stored in such a way that the handles are not in contact with the food product. 2. Some dry goods in storage were left uncovered. Action required: ensure all foods are covered when in storage. 3. Opened can of pizza sauce was stored in the tin can after opening. CDI: moved to storage container. 4. Personal items (cigarettes etc) were left on the meat cutting table. Action required: keep all personal items separate from food & food processing equipment.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Prep table cooler in the pizza preparation area was found to be around 8C. Action required: monitor the cooler temperature diligently & service if required. Temperature should be at or below 4C.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Facility had inadequate number of drain plugs - only two available but both sides of the facility (restaurant & butcher) have a two-compartment sink. Action required: obtain two more drain plugs.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1. Butcher side: Equipment stored in the hand sink and no paper towel available. 2. Staff washroom: hand soap dispenser was in disrepair & no paper towel available.3. Restaurant side: tea pot stored in the hand sink. No paper towel available. 4. Improper glove use: staff are not washing hand prior to putting on gloves. Action required: ensure all hand wash sinks are equipped with soap, paper towel, & hot/cold running water at all times. Do not store equipment in handwashing sinks - ensure they are accessible at all times. Review glove use guidelines with all staff members (https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-proper-glove-use.pdf). Gloves are a supplementation to handwashing, not a substitute.
- 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?
- Permit posted is out of date. Action required: post current food handling permit.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?