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Kissan Restaurant

720 Tamarack Way NW Edmonton AB T6T 0Y3 · Food - General

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops used in bulk food containers were disposable plastic cups that did not have handles. Two of these improper scoops were discarded on-site.Please ensure that scoops are made of durable material that is easy to clean, that scoops have handles, and that scoops are stored in such a way that the handles do not contact the bulk foods.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Containers were used to store bulk/dry foods (large blue bin) that were not made of food-grade plastic, with the containers appearing to be visibly deteriorated. Please only store food in food-grade containers so that the material is durable, impervious to moisture, and easy to clean. Plastic containers that are not food-grade can deteriorate and introduce plastic fragments directly into food over-time.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Three food containers/bowls in the walk-in cooler were observed to be stored directly on top of a large container of open food.Please ensure that food in storage is always covered unless currently in use, and that the bottom of food containers do not make contact directly with open food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • June 29;- The hot holding unit was adjusted during inspection. Ensure temperature is maintained above 60C or discard leftover food every 2 hours.August 18/26- The hot-holding unit was maintained at 60 degrees Celsius, but the only food stored in the unit (7 samosas) were observed by needle temperature probe to be 39.5 degrees Celsius. The operator could not explain how this occurred, but explained that the samosas had been made at 10 am the same morning. The PHI discarded the 7 samosas over concerns with temperature abuse. -------------------------------------------------------------------------------------------- perishable sweets such as Gajerella and milkcake must be stored below four Celsius.- ensure the hot holding unit is maintained above 60 Celsius, and that food is not left out of the hot-holding unit for long periods of time at room temperature.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwashing sink plugs were still not present since the last inspection.Ensure plugs are obtained and sanitizing is completed by immersing clean utensils in the sanitizer solution for at least 2 minutes contact time.Pictures of plugs should be provided via email.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The staff bathroom hand-washing sink was not stocked with a sanitary means to dry hands (e.g., paper towel).Please re-stock the paper towel dispenser.
    • 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?
      • The back/receiving door was left open during the inspection by the operator, but no insect screen was present. The door was shut, and it was explained to the operator that the door must be kept shut, or else an insect screen installed to prevent the intrusion of insects or rodents into the facility.
  3. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • June 29;- The hot holding unit was adjusted during inspection. Ensure temperature is maintained above 60C or discard leftover food every 2 hours.-------------------------------------------------------------------------------------------- perishable sweets such as Gajerella and milkcake must be stored below four Celsius.- ensure the hot holding unit with puff is maintained above 60 Celsius.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwashing sink plugs were still not present since the last inspection.Ensure plugs are obtained and sanitizing is completed by immersing clean utensils in the sanitizer solution for at least 2 minutes contact time.Pictures of plugs should be provided via email.
  4. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • June 29;- The hot holding unit was adjusted during inspection. Ensure temperature is maintained above 60C or discard leftover food every 2 hours.-------------------------------------------------------------------------------------------- perishable sweets such as Gajerella and milkcake must be stored below four Celsius.- ensure the hot holding unit with puff is maintained above 60 Celsius.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwashing sink plugs were still not present since the last inspection.Ensure plugs are obtained and sanitizing is completed by immersing clean utensils in the sanitizer solution for at least 2 minutes contact time.Pictures of plugs should be provided via email.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • June 29; The dry food storage shelf had been painted. The shelf in the cooler needs to be painted.--------------------------------------------------------------------------------------------Rust was observed on the following surfaces and must be refinished or painted to ensure they are smooth, easily cleanable, and safe for food storage:Walk-in cooler shelf on the rightKitchen shelf used for storing dry foods
  5. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops without handles were observed in multiple bulk bins. Replace them with scoops that have handles and store the scoops upright to prevent the handles from touching the food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - perishable sweets such as Gajerella and milkcake must be stored below four Celsius.- ensure the hot holding unit with puff is maintained above 60 Celsius.- the West deli table was 10 Celsius. Please ensure it is below four Celsius.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Rust was observed on the following surfaces and must be refinished or painted to ensure they are smooth, easily cleanable, and safe for food storage:Walk-in cooler shelf on the rightKitchen shelf used for storing dry foods
  6. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops without handles were observed in multiple bulk bins. Replace them with scoops that have handles and store the scoops upright to prevent the handles from touching the food.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Rust was observed on the following surfaces and must be refinished or painted to ensure they are smooth, easily cleanable, and safe for food storage:Walk-in cooler shelf on the rightKitchen shelf used for storing dry foods
  7. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops without handles were observed in multiple bulk bins. Replace them with scoops that have handles and store the scoops upright to prevent the handles from touching the food.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Rust was observed on the following surfaces and must be refinished or painted to ensure they are smooth, easily cleanable, and safe for food storage:Walk-in cooler shelf on the rightKitchen shelf used for storing dry foods
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following areas require cleaning:Dough mixer head (accumulation of food debris)Sides of cooking equipment on the cookline (buildup of grease and food debris)Potato slicer (observed with food debris, must be cleaned and sanitized immediately after each use)
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Repeated Violation: The potato slicer was observed with food debris. The operator stated it is always cleaned before use. It must be cleaned and sanitized immediately after each use to ensure food safety.__________________________________________________________________________-onion and potato slicer was not being cleaned after use. Please ensure it is cleaned daily and after each use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Additional cleaning is required in the following areas:Ceiling and wall tiles in the kitchenFloor of the dishwashing area, including underneath the dishwashing sinkFloor underneath the movable shelvesFloor under the cookline2. The facility does not have a written cleaning schedule. A sanitation schedule must be developed and implemented to ensure all areas of the facility are maintained in a clean and sanitary condition.
  8. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Rasgulla and strawberry syrup were being held at room temperature. Please ensure that these are kept below four Celsius.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • onion and potato slicer was not being cleaned after use. Please ensure it is cleaned daily and after each use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required:- Under and around equipment. - Smoke build up noted on ceiling and walls. - Bulk food containers. - Dry storage area.
  9. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Soiled wiping rags were being left on food contact surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required:- Under and around equipement. - Khoya maker has build up of milk solids. Machine is not being adequately cleaned after use. - Smoke build up noted on ceiling and walls. - Bulk food containers. - Dry storage area.
  10. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Soiled wiping rags were being left on food contact surfaces.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Various medications were being stored in a container of food (Tikhi Sev). Do not store medication in the same area as food. Scoops, bowls and other dishes were being left in food containers in direct contact with food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The west deli table was 9C.
    • 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 supple to the handsink is turned off. Please ensure it is in proper operating condition.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Plywood is lining the sweet preparation table, which is not appropriate. Remove. Plywood is not a suitable surface for food preparation.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required:- Under and around equipement. - Khoya maker has build up of milk solids. Machine is not being adequately cleaned after use. - Smoke build up noted on ceiling and walls. - Bulk food containers. - Dry storage area.
  11. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoop handles and bowls were left in bulk foods and were in direct contact with food.