Kashmiri Delight
9815 Winterburn Road NW Edmonton AB T5T 7P6 · Food - General
10 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Improper thawing of meat was observed in the sink. The operator was instructed to thaw meat either in the cooler or under cold running water. The operator immediately corrected the practice and began thawing the meat under cold running water.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Feb 26, 2026: Dishwasher was not in use. Operator contacted Ecolab for repair of dispenser and was sanitizing dishes manually in the sink. Jan 27, 2026: No detergent dispensed into the machine. The chlorine sanitizer solution was <100PPM. Please repair/service the machine. Until the machine is serviced/repaired please follow manual method of dishwashing.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring 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)?
- No detergent dispensed into the machine. The chlorine sanitizer solution was <100PPM. Please repair/service the machine. Until the machine is serviced/repaired please follow manual method of dishwashing.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The prep cooler door in the kitchen is not in good repair. The door is fixed with duct tape; making it difficult to clean and sanitize. Please ensure the door is in good repair.
- 23. Is the facility maintained in a clean and sanitary condition?
- Fine dust observed on the ceiling, vent, Monitor in the kitchen. Floor at some areas are unclean.Please have a general cleaning of the facility.Please ensure cleaning of the vent, ceiling, wall etc is done every week or as frequently as required for safe and sanitary operation of the facility, please have a written record / log.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Demand Inspection
3 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hot water faucet is not in good repair. Please fix so hot water is available to encourage hand hygiene.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Waste oil must be disposed of in a safe manner to prevent potential public health hazards bynot spilling on or outside the common grease collecting bin located on the property.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- - No documentation was provided regarding exhaust ventilation cleaning. Please clean the ventilation system to prevent potential grease buildup, dripping on to food and to prevent fire hazards.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- - No sanitizer detected in the dishwasher at the time of inspection. Sanitizer was replaced and confirmed to be ≥100ppm during inspection.- Please have back up stock of sanitizer to use.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- - No test kit available to check the sanitizer concentration. Please have appropriate test kit for the sanitizer (chlorine) used. - Checking sanitizer concentration at least once per shift is required.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hot water faucet at the hand washing sink is not in good repair. No hot running water at the hand washing sink. All the hand washing sinks must be equipped with single use towel, hot/cold running water with adequate flow and soap to encourage proper hand washing.
- 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 exhaust hood is overdue for professional cleaning for safe and sanitary operation of the facility.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
0 infractions