Kaladi Kitchens
8717 53 Avenue NW Edmonton AB T6E 5E9 · Food - General
39 inspections
- Risk Management Inspection
2 infractions
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Outstanding - The high-temperature dishwasher was measured at 67C at dish level after several cycles. The dishwasher had a P1 error on the display. Ensure that the dishwasher reaches proper sanitizing temperatures (71C at dish level and 82C at the manifold). Please repair the dishwasher.Two 3-compartment sinks were available for dishwashing.
- 23. Is the facility maintained in a clean and sanitary condition?
- Outstanding - The following require attention: - Ceiling tiles with dust buildup- Large stand fan with dust buildupPlease clean and maintain in a sanitary condition.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Risk Management Inspection
2 infractions
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The high-temperature dishwasher was measured at 67C at dish level after several cycles. The dishwasher had a P1 error on the display. Ensure that the dishwasher reaches proper sanitizing temperatures (71C at dish level and 82C at the manifold). Please repair the dishwasher.Two 3-compartment sinks were available for dishwashing.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following require attention: - Ceiling tiles with dust buildup- Large stand fan with dust buildupPlease clean and maintain in a sanitary condition.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Demand Inspection
2 infractions
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The high-temperature dishwasher was measured at 67C at dish level after several cycles. The dishwasher had a P1 error on the display. Ensure that the dishwasher reaches proper sanitizing temperatures (71C at dish level and 82C at the manifold). Please repair the dishwasher.Two 3-compartment sinks were available for dishwashing.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following require attention: - Ceiling tiles with dust buildup- Large stand fan with dust buildupPlease clean and maintain in a sanitary condition.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Sanitizer (QUAT) test strips not available.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The handsink located closest to the front lobby area, the liquid soap dispenser had broken off from its wall placement. The dispenser was found on a storage rack in the dishwashing area.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Sanitizer (QUAT) test strips not available.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Sanitizer (QUAT) test strips not available.
- 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
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Sanitizer (QUAT) test strips not available.
- 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?
- Back entrance doorway. Screen door damaged, metal mesh screen dislodged from its placement leaving a large gap.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 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?
- Yes (corrected during inspection) - the operator was advised to ensure the most updated Food Handling Permit is continually posted at the front entrance area, visible to the staff and any public.The previously expired version dated September 30, 2025, was posted at time of inspection (and the updated September 30, 2026, copy has been paid for and was posted).
- 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?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Demand Inspection
2 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 strips not available during inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Handsink, next to kitchen station 1, paper towel dispenser was empty.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Walk-in cooler recorded 11C. Several thermometer displays were also showing 11C.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 09. Are chemicals stored and handled in a safe manner?
- A spray bottle with unknown liquid observed in the food preparation areas. Label appeared to have been faded away. Operator indicated that it was a degreaser.
- 09. Are chemicals stored and handled in a safe manner?
- Risk Management Inspection
1 infraction
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Walk-in cooler. Packaged raw ground beef observed from one client (Fat Man) being stored above premade and precooked food stuffs of another client.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
1 infraction
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Walk-in cooler. Packaged raw ground beef observed from one client (Fat Man) being stored above premade and precooked food stuffs of another client.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 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?
- Flies noted around the manual dishwashing area.
- 23. Is the facility maintained in a clean and sanitary condition?
- Food debris and grime noted on wall and floor for the dishwashing area with just the 3 compartment 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?
- Risk Management Inspection
0 infractions
- Demand Inspection
2 infractions
- 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?
- Back door was propped open by a food operator using this commercial kitchen.
- 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?
- Fly activity noted in kitchen and front lobby areas.
- 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?