Kabsa Restaurant
5930 153 Avenue NW Edmonton AB T5Y 2W1 · Food - General
6 inspections
- Monitoring Inspection
3 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 1. Cooked food covered in trays were stored underneath boxes of raw meat in the walk-in cooler. The staff present re-arranged the cooler during inspection.Ensure raw meat is always stored at the lower shelf.2. An ice scoop was stored inside the ice container. The staff moved the ice scoop to a separate clean container during inspection.Ice scoops should not be stored inside the ice container to prevent contamination of the ice.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Some trays of covered cooked food were stored on the floor in the walk-in cooler. The staff moved the trays to the shelf during inspection.All food items in the facility must be stored at least 6 inches above the floor.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A damaged strainer was observed at the utensil storage shelf. The staff discarded the strainer during inspection.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- March 23, 2026:Chlorine concentration in the mechanical dishwasher was observed to be at less than 50 ppm.The chlorine concentration in the bulk container was observed to be greater 200 ppm.The line feeding chlorine from the bulk container into the dishwasher was not dispensing adequately.Correction:-Modified dishwashing procedure discussed with the operator.-By April 6, 2026, ensure that the line feeding chlorine from bulk container into dishwasher is repaired and/or replaced.-By April 6, 2026, ensure that the chlorine concentration in mechanical dishwasher is at 100 ppm.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring 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)?
- Chlorine concentration in the mechanical dishwasher was observed to be at less than 50 ppm.The chlorine concentration in the bulk container was observed to be greater 200 ppm.The line feeding chlorine from the bulk container into the dishwasher was not dispensing adequately.Correction:-Ensure that the line feeding chlorine from bulk container into dishwasher is repaired and/or replaced.-Ensure that the chlorine concentration in mechanical dishwasher is at 100 ppm.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Expired chlorine test strips were available.Staff were not able to locate another test strips.Correction:-Ensure that the chlorine test strips are available and not expired.
- 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
1 infraction
- 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. Screen for rear exterior door was in disrepair2. Pest control records were not available for review
- 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?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer solution was too strong (>>200ppm). Sanitizer solution adjusted and proper dilution discussed with staff. Sanitizer solution measured to be at 100ppm.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Mechanical dishwasher was not dispensing sanitizer. Modified dishwashing procedures discussed with staff. Staff instructed to repair dishwasher
- 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. Screen for rear exterior door was in disrepair2. Pest control records were not available for review
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A sanitizing solution was not readily available.This was corrected during the inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel at the hand washing sink is not in some sort of a dispenser. When grabbing some paper towel to dry hands, grabbing the whole roll with wet hands is not acceptable.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- Lemon scented bleach is being used in the mechanical dishwasher. Please use only UNSCENTED bleach.
- 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?
- Valid Food Handling Permit not posted.
- 23. Is the facility maintained in a clean and sanitary condition?
- The vent canopy filters over the charcoal grill require cleaning.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?