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Karim Meats

3328 Parsons Road NW Edmonton AB T6N 1B5 · Food - General

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • ** - meats in the freezer were not labeled to denote source of repackaging (repeat violation)
    • 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 in the front customer area was lacking hot water - immediate repair required. All handwashing stations must be equipped with both hot and cold running water at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - cutting boards were over worn, over used, pitted, and no longer in good condition
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - wood block tables x 2 require thorough cleaning and scrubbing: the sides, edges, the shelving, the legs, remove the cutting boards to clean underneath** - the black shelving at the back near the dishwashing sinks was very dirty and exhibited buildup - please clean and scrub
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - the floors in the back warehouse were dirty and exhibited a buildup of debris and grime, the doors from the warehouse into the kitchen also require cleaning.
  3. Demand Inspection

    0 infractions

  4. Demand Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • ** - no frozen re-packaged food items on the sales/customer floor contained the required labels. Food repackaged must contain required labeling before being placed in the customer area for sale.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - more lighting needed in back warehouse
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - thorough cleaning required: build up of grime and food observed on the doors into the warehouse, the warehouse floors, the walk in freezer floors, the walk-in cooler walls, the upright freezer near the meat grinders (defrost as well), some food containers
  7. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - more lighting needed in back warehouse
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **- repair front customer area coolers
  8. Risk Management Inspection

    4 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - more lighting needed in back warehouse
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - Many trays, containers, knives and other food equipment had pieces missing and were broken. Repair/replace. Do not continue to use broken food equipment. DO NOT use tape on any food equipment (ie. knives) at any time.**- repair front customer area coolers
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - The lack of sanitation was observed in the following areas: metal shelving by dishpit
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - a written cleaning schedule was not being used or is inadequate to address all areas of the facility. Please revise and create a more comprehensive cleaning schedule in writing to address all areas that lacked proper sanitation.
  9. Risk Management Inspection

    6 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?
      • ** - Evidence of flies and mice were noted.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - Unfinished wood is not permitted in food facilities. All surfaces must be cleanable, smooth, nonabsorbent, and durable. Paint the shelves or replace or repair.** - overused, pitted, broken equipment in use
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - more lighting needed in back warehouse
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - Many trays, containers, knives and other food equipment had pieces missing and were broken. Repair/replace. Do not continue to use broken food equipment. DO NOT use tape on any food equipment (ie. knives) at any time.**- repair front customer area coolers
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - The lack of sanitation was observed in the following areas:-the meat walk in cooler needs more cleaning on the cooler structures, walls, shelving, and on the floor. - the industrial mixer in the meat cutting room
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - The lack of sanitation was observed in the following areas:-Clean all floors in hard to reach areas, all walls in hard to reach areas, under the dishwashing area walls and floors-clean/disinfect and declutter the second floor storage. ** - a written cleaning schedule was not being used or is inadequate to address all areas of the facility. Please revise and create a more comprehensive cleaning schedule in writing to address all areas that lacked proper sanitation.
  10. Risk Management Inspection

    8 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ** - DO NOT allow staff to use their personal cell phones in the meat cutting room at any time while they are engaged in food preparation activities.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - Remove all personal items, medication, toys, and unnecessary equipment from the meat cutting room.** - Do not store food and/or portable food equipment on the floor at any time.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - Display coolers in the front customer area are in extreme disrepair. Do not use. Chicken, and other raw meat was stored in a cooler, temperature measured 12-14 degrees Celsius. Store the meat at a temperature of 4 degrees Celsius or less at all times in 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?
      • ** - Evidence of flies (live sewer flies, dead outdoor flies in abundance) and mice were noted. DO NOT use fly strips, please remove. Follow the instructions by PHI to remove live flies from facility, fly and mouse fecal contamination. Mouse holes noted throughout
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - Unfinished wood is not permitted in food facilities. All surfaces must be cleanable, smooth, nonabsorbent, and durable. Paint the shelves or replace or repair.** - overused, pitted, broken equipment in use
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - Cutting boards are overworn, pitted, and in otherwise poor condition. Many trays, containers, knives and other food equipment had pieces missing and were broken. Repair/replace. Do not continue to use broken food equipment. DO NOT use tape on any food equipment (ie. knives) at any time.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - The lack of sanitation was observed throughout. Not only was the mouse/fly contamination heavy in many areas, but a lack of overall sanitation was observed in the following areas:-the meat walk in cooler was filthy and congealed and hardened blood was noted throughout the cooler structures, walls, shelving, and on the floor. A strong odor emanated from the areas of poorest sanitation within the walk in cooler. -The cupboards in every room of the facility had heavy build up of filth, contamination, grime, and other undesirable substances-The meat slicer, metal shelving, the wood butcher block tables, the smaller food equipment, the freezers out front, the till area – everything was very dirty and required thorough cleaning-Fly fecal matter was on the butcher paper dispenser. No outdoor flies in attendance – evidence that dispenser was not cleaned in months.- Defrost the freezers in the front customer area and clean the interior/exterior thoroughly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - The lack of sanitation was observed throughout. Not only was the mouse contamination heavy in many areas, but a lack of overall sanitation was observed in the following areas:-Clean all floors in hard to reach areas, all walls in hard to reach areas, the ceiling tiles that have fly fecal matter** - a written cleaning schedule was not being used or is inadequate to address all areas of the facility. Please revise and create a more comprehensive cleaning schedule in writing to address all areas that lacked proper sanitation.
  11. Monitoring Inspection

    8 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ** - DO NOT allow staff to use their personal cell phones in the meat cutting room at any time while they are engaged in food preparation activities.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - Remove all personal items, medication, toys, and unnecessary equipment from the meat cutting room.** - Do not store food and/or portable food equipment on the floor at any time.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - Display coolers in the front customer area are in extreme disrepair. Do not use. Chicken, and other raw meat was stored in a cooler, temperature measured 12-14 degrees Celsius. Store the meat at a temperature of 4 degrees Celsius or less at all times in 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?
      • ** - Evidence of flies (live sewer flies, dead outdoor flies in abundance) and mice were noted. DO NOT use fly strips, please remove. Follow the instructions by PHI to remove live flies from facility, fly and mouse fecal contamination. Mouse holes noted throughout
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - Unfinished wood is not permitted in food facilities. All surfaces must be cleanable, smooth, nonabsorbent, and durable. Paint the shelves or replace or repair.** - overused, pitted, broken equipment in use
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - Cutting boards are overworn, pitted, and in otherwise poor condition. Many trays, containers, knives and other food equipment had pieces missing and were broken. Repair/replace. Do not continue to use broken food equipment. DO NOT use tape on any food equipment (ie. knives) at any time.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - The lack of sanitation was observed throughout. Not only was the mouse/fly contamination heavy in many areas, but a lack of overall sanitation was observed in the following areas:-the meat walk in cooler was filthy and congealed and hardened blood was noted throughout the cooler structures, walls, shelving, and on the floor. A strong odor emanated from the areas of poorest sanitation within the walk in cooler. -The cupboards in every room of the facility had heavy build up of filth, contamination, grime, and other undesirable substances-The meat slicer, metal shelving, the wood butcher block tables, the smaller food equipment, the freezers out front, the till area – everything was very dirty and required thorough cleaning-Fly fecal matter was on the butcher paper dispenser. No outdoor flies in attendance – evidence that dispenser was not cleaned in months.- Defrost the freezers in the front customer area and clean the interior/exterior thoroughly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - The lack of sanitation was observed throughout. Not only was the mouse contamination heavy in many areas, but a lack of overall sanitation was observed in the following areas:-Clean all floors in hard to reach areas, all walls in hard to reach areas, the ceiling tiles that have fly fecal matter** - a written cleaning schedule was not being used or is inadequate to address all areas of the facility. Please revise and create a more comprehensive cleaning schedule in writing to address all areas that lacked proper sanitation.