Indian Villa Curry N Cake
448 Riverbend Square NW Edmonton AB T6R 2X2 · Food - General
7 inspections
- Risk Management Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quat sanitizer test papers onsite expired in May 2024.- Obtain new Quat sanitizer test papers.
- 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 plumbing line that leads to the grease trap is leaking. Drips observed at the time of inspection and plastic was wrapped around the pipe.- Requires repair.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A black cart has a chipboard like liner on the top of it. The surface is visibly dirty and is not a surface that can be properly cleaned. - Remove the liner.Grease droplets/streaks noted on the exhaust hood- Cleaning is required.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
6 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Samosas found stored in a black garbage bag. Food discarded.- Use food grade containers/packaging for the storage/covering of foods.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The sanitizing step is not occurring when pots are manually washed at the 2 compartment dishwash sink. - Proper manual dishwashing procedures are: Wash with soapy water -> Rinse -> Sanitize -> Air Dry
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quat sanitizer test papers onsite expired in May 2024.- Obtain new Quat sanitizer test papers.
- 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 plumbing line that leads to the grease trap is leaking. Drips observed at the time of inspection and plastic was wrapped around the pipe.- Requires repair.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A black cart has a chipboard like liner on the top of it. The surface is visibly dirty and is not a surface that can be properly cleaned. - Remove the liner.Grease droplets/streaks noted on the exhaust hood- Cleaning is required.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Bulk food dispensers are being left in the food with the handle in contact with the foods.- Store the dispensers out of food bins or in holders.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No readily available sanitizer solution present in the food handling areas.- Staff prepared a 200 ppm quats sanitizer solution for the storage of wiping cloths after each use.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Raw meats observed stored above other foods in the walk-in cooler.- All raw meats must be stored below cooked and or ready to eat foods.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. Ladles stored in dirty water on top of the stove. 2. Dirty knives stored in between equipment tables. 3. Bulk food dispensers are stored with the handles in contact with the foods and dispensers without handles are being used.- Proper storage practices for utensils and bulk food dispensers reviewed.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require cleaning to remove grease and/or dirt/grime buildup: the wall behind the tandoor/dough storage rack, the floor under the dishwash sinks and by the grease trap and the metal cart in the walk-in cooler.
- 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
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Food particle buildup noted under the 2 compartment freezer and in between the prep cooler and counter (front cooking area). 2. The counter mounted can opener and shelf below are dirty.- Cleaning required.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used wiping cloths left on the counters and no premade sanitizer solution available in the food handling areas.- Prepare an approved sanitizer solution and immerse the wiping cloths in the solutions after each use. Corrected. Staff prepared a 200 ppm quats solution.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Foods are being allowed to cool out at room temperature for extended periods of time.- Proper cooling practices reviewed with the staff.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Staff were not knowledgeable in testing the sanitizer strength and did not know where the testing papers initially were.- Educate staff on how to test the quat sanitizer strength. Testing to be completed on a daily basis.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. Ladles stored in dirty water on top of the stove. 2. Dirty knives stored in between equipment tables. 3. Bulk food dispensers are stored with the handles in contact with the foods and dispensers without handles are being used.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Food particle buildup noted under the 2 compartment freezer and in between the prep cooler and counter (front cooking area). 2. The counter mounted can opener and shelf below are dirty.- Cleaning required.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?