Inasal Grill Avenue
10752 Jasper Avenue NW Edmonton AB T5J 2A7 · Food - General
6 inspections
- Monitoring Inspection
5 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- - Observed staff remove gloves but not perform handwashing.Ensure hands are washed prior to putting gloves on and after taking gloves off.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- - Raw pork was thawing at room temperature- A large amount of pork (still cold) was sitting at room temperature to be marinaded. The marinade wasn't made yet and multiple batches would need to be made for the pork. - Broth (>60C) was sitting on the counter without any temperature control (ie. hot holding). Staff said that it was taken off the burner as other cooking needed to be done on the burner the pot was on. Ensure foods are properly thawed - in a cooler at 4C or less; submerged under cold running water; microwaved and cooked immediately afterwards; cooked from frozen. All high risk foods need to be temperature controlled (4C or less OR 60C or higher). If prepping food, bring out small batches at a time to ensure high risk foods do not have an extended amount of time in the temperature danger zone (4-60C).
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- A pot was being stored inside the hand sink.Ensure the hand sink is only used for handwashing. Do not store anything inside the hand sink.
- 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 few cockroaches were noted on a monitoring board on the front counter by the hot holding.- Pest control records from the pest control company that was onsite a few months ago were available but monthly records are not available. Continue to work with a pest control company due to the presence of cockroaches. Ensure monthly records are available that includes, but not limited to: what pest is noted, where it is located, number found, and life cycle of the pest.
- 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?
- Food handling permit says intermediate food handling however facility was doing extensive level food handling (raw chicken is baked, cooled, and then reheated (grilled) to order).Ensure restrictions on food handling permit are followed. Discussed options with owners and they would like to have extensive food handling.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Bleach sanitizer solution in pail was at 10ppm, operator was informed. Used towels were stored in solution. Good.
- 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?
- In-house pest control monitoring conducted.Minor cockroach activity observed in the dishwashing area and by the front till.Mouse droppings in the dry storage shelves, by front till and the surrounding areas. Please clean and remove droppings. Increase pest traps and repair any open holes, gaps, cracks, etc.A fly strip was observed by strainer. Ceiling tape was loose. Please relocate to an area away from food or food preparation areas.Minor gap at bottom of the exterior back door. Please repair or replace door to ensure there are no gaps around the door.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Mechanical ventilation hood was observed to have buildup of grease and oil. Oil droplets were present at the edge of the hood. Please cleanMeat slicer was clean
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Designated hand sink was not in use and waiting for repairs. However, the three compartment sink was equipped with soap and paper towels.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The three compartment sink faucet arm was replaced however, it was challenging to move the arm. Operators were asked to replace with a proper faucet that could be moved to each basin.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand sink was equipped with soap, paper towels, hot and cold water, however, the water pressure for the cold water was low. Owners were asked to increase water pressure. Still waiting for plumber.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Initial 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)?
- The three compartment sink faucet arm was not long enough to reach each basin easily. Operator was asked to replace it with a longer arm to reach each basin easily. Dish soap and bleach were present along 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?
- Hand sink was equipped with soap, paper towels, hot and cold water, however, the water pressure for the cold water was low. Owners were asked to increase water pressure.
- 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 droppings were observed in the bottom cabinets. Operators were informed to have the affected areas cleaned and include pest control measures in those areas. Facility has hired pest control company to monitor, however, there was discussion to conduct internal pest control monitoring. Pest control templates will be sent to Owners.Ensure regular monitoring of the facility and conduct any repairs of holes, gaps, cracks. Continue with heightened cleaning and close off any food source to pests.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?