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Kitchen King Indian Cuisine

6 - 12981 50 Street NW Edmonton AB T5A 3P3 · Food - General

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The sanitizer dispenser at the dishwashing sink was not operational. Repair the dispenser and ensure 200ppm Quat sanitizer solution is dispensed for sanitizing utensils and equipment.
  3. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No prepared sanitizer was observed for use. The sanitizer dispenser was not operational. 200ppm Quat sanitizer solution was manually prepared during inspection.Ensure 200ppm Quat sanitizer solution is always prepared and available to sanitize food contact surfaces, utensils and equipment.
    • 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 holders at kitchen and washroom handwashing stations were empty, Paper towels rolls were being used.Refill the paper towel holders.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The sanitizer dispenser at the dishwashing sink was not operational. Repair the dispenser and ensure 200ppm Quat sanitizer solution is dispensed for sanitizing utensils and equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning is required at the kitchen area. - Oil spill and debris were observed beside the stove and cooking area.- Dirt and debris were observed underneath shelves, sinks and hard to reach corners at the facility.Clean these areas and ensure the entire the facility is maintained in a sanitary condition.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Observed improper scoop usage in one of the bulk food storage containers.Correction:-Ensure that scoops have handles.-Ensure that scoop/handles are stored in a way that prevents contamination of food items.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Hand sink was inaccessible due to kitchen utensils. 2. Soap and paper towels were not stocked at the hand sink.Correction:-Kitchen utensils were removed during inspection.-Ensure that hand sink is only used for handwashing.-Ensure that soap and paper towels are supplied for handwashing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Back area was disorganized. The facility needs to organize and clean the back area.Correction:-Ensure back area is organized and clean.-Maintain the back area in organized and clean condition.-This ensures employee safety, proper cleaning, and reduces the food contamination risks.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were not being stored in sanitizer solution. QUAT solution at 200ppm made for cleaning cloths
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towels were not available at the hand sink. Supplies replenished.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Back area was disorganized. Operator was instructed to purchase more shelving units for items in back area.
  8. Initial Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Probe thermometers were not available
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling in the facility has not been installed. Operator instructed to ensure that ceiling tiles in the kitchen are smooth, durable, easy-to-clean and impervious to moisture.