Skip to content
Loading map…

Koultures Afro-Continental Restaurant

8803 118 Avenue NW Edmonton AB T5B 0T3 · Food - General

10 inspections

  1. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No valid food sanitizer solution was not prepared onsite. Requested operator prepare a sanitizer solution. Tested and chlorine concentration was acceptable (100ppm). Please ensure a sanitizer solution is prepare at the start of operations.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The chlorine sanitizer test strips were expired. Please ensure new valid chlorine test strips are available onsite.
    • 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?
      • The posted food handling permit was expired. Please ensure a new valid food handling permit is posted onsite.
    • 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 cleaning was overdue. Please ensure exhaust hood is cleaned and serviced as per the scheduled routine frequency.
  2. Demand Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 2025-10-07A written sanitation program was still not available onsite at the time of inspection. Please implement an effective sanitation program and have in place a written documentation reviewed at least once every month. Email PHI a copy of your written sanitation program by October 16, 2025.2025-10-02A written sanitation program was not readily available onsite at the time of inspection. Please implement an effective sanitation program and have in place a written documentation reviewed at least once every month. Email PHI a copy of your written sanitation program by October 16, 2025.Resources:AHS Cleaning Schedule checklist emailed with inspection report. Please customize as per your facility requirements.-https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-cleaning-schedule-template.pd
  5. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Observed a wet, used cleaning cloths mounted on a countertop throughout the kitchen. Corrected during inspection. Cloth removed from countertop and surface cleaned and sanitized with 100ppm Bleach sanitizer. Please store cleaning cloths in sanitizer solutions when not in use to prevent contamination of food contact surfaces.Bleach sanitizer was 500ppm as per Chorine test strips. Corrected during inspection. 500ppm solution dumped by Chef. PHI coached Chef on making 100ppm Bleach sanitizer solution prepared. Please ensure bleach sanitizer is maintained at the approved concentration of 100 ppm to prevent contamination of food, food contact surfaces, and food equipment.Resource:AHS guidelines for using wiping cloths emailed with inspection report. -https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdfAHS guide on mixing approved sanitizing solutions emailed with inspection report.-https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-how-mix-an-approved-sanitizing-solution.pdf
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 2025-10-07Hand sink was still not equipped with a paper towel holder. Proof of purchase of paper towel holder received October 2025. Action Required: Please install a paper towel holder to facilitate sanitary dispensing of paper towel and effective handwashing procedures. Correct by October 8, 2025. Email PHI photo evidence of installed paper towel holder.2025-10-02Hand sink was not equipped with a paper towel holder. Please install a paper towel holder to facilitate sanitary dispensing of paper towel and effective handwashing procedures. Correct by October 3, 2025. Email PHI photo evidence of installed paper towel holder.Kitchen hand sink was not stocked with easily dispensable, liquid soap. Corrected during inspection. Pump style liquid soap added by hand sink. Ensure hand sinks are fully stocked with single-use, disposable paper towel and easily dispensable, liquid soap to facilitate sanitary handwashing procedures.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 2025-10-07A written sanitation program was still not available onsite at the time of inspection. Please implement an effective sanitation program and have in place a written documentation reviewed at least once every month. Email PHI a copy of your written sanitation program by October 16, 2025.2025-10-02A written sanitation program was not readily available onsite at the time of inspection. Please implement an effective sanitation program and have in place a written documentation reviewed at least once every month. Email PHI a copy of your written sanitation program by October 16, 2025.Resources:AHS Cleaning Schedule checklist emailed with inspection report. Please customize as per your facility requirements.-https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-cleaning-schedule-template.pd
  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Observed multiple wet, used cleaning cloths mounted on countertops throughout the kitchen. Corrected during inspection. Cloths removed from countertops and surfaces clean and sanitized with 100ppm Bleach sanitizer. Please store cleaning cloths in sanitizer solutions when not in use to prevent contamination of food contact surfaces.Resource:AHS guidelines for using wiping cloths emailed with inspection report. -https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdf
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observed raw beef in a bowl mounted on a countertop without temperature control. Internal temperature was 21°C as per probe thermometer. External temperature was 19.9°C. PHI determined the meat had been in the danger zone (between 4°C and 60°C) for greater than 2hrs. Corrected during inspection. PHI directed Owner to discard the meat at the time of inspection.Ensure cold foods are kept cold at 4°C or lower and hot foods are kept hot 60°C or higher. Between 4°C and 60°C, disease causing bacteria can quickly grow and produce toxins in potentially hazardous foods such as raw meat.Resource:Important Temperatures for Safe Food Handling Poster emailed with inspection report.-https://www.albertahealthservices.ca/assets/wf/eph/wf-eph-important-temperatures-safe-food-handling.pdf
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink was not equipped with a paper towel holder. Please install a paper towel holder to facilitate sanitary dispensing of paper towel and effective handwashing procedures. Correct by October 3, 2025. Email PHI photo evidence of installed paper towel holder.Kitchen hand sink was not stocked with easily dispensable, liquid soap. Corrected during inspection. Pump style liquid soap added by hand sink. Ensure hand sinks are fully stocked with single-use, disposable paper towel and easily dispensable, liquid soap to facilitate sanitary handwashing procedures.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A written sanitation program was not readily available onsite at the time of inspection. Please implement an effective sanitation program and have in place a written documentation reviewed at least once every month. Email PHI a copy of your written sanitation program by October 16, 2025.Resources:AHS Cleaning Schedule checklist emailed with inspection report. Please customize as per your facility requirements.-https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-cleaning-schedule-template.pd
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal items such as an employee purse were stored in the cookline on top of food equipment. ACTION REQUIRED: re-train staff regarding storage of personal items & ensure they have a separate space to store personal items.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Chicken was thawing in the three-compartment sink. External temperature was 12C. Discussed approved thawing methods. Recommended thawing in the walk-in cooler 2-3 days in advance (put the chicken in a bus pan on the lowest shelf - away from ready-to-eat items). ACTION REQUIRED: revise thawing procedures for all high-risk foods.2. Unable to locate probe or refrigerator thermometers. ACTION REQUIRED: obtain a probe thermometer for the cookline & equip the walk-in cooler with a refrigerator thermometer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Facility manually wash all dishes (no mechanical dishwasher) in a three-compartment sink.1. Unable to locate drain plugs at the time of inspection.ACTION REQUIRED: obtain drain plugs for all three compartments of the dishwashing sinks. 2. Unable to locate sanitizer test strips at the time of inspection. Note: facility uses bleach/chlorine as sanitizer. ACTION REQUIRED: obtain chlorine test strips. Ensure they are chlorine test strips for a restaurant (not a pool/hot tub).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink was blocked with equipment at the start of the inspection & not stocked with soap or paper towel. CDI: equipment moved. A large bottle of hand soap & loose paper towel was put at the sink as a temporary measure. ACTION REQUIRED: ensure the hand sink is always accessible. Emphasize the importance and required times for handwashing to staff. Ensure the hand sink is equipped with soap & paper towel that is easily dispensed - install a soap & paper towel dispenser.
  9. Risk Management Inspection

    2 infractions

    • 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?
      • -An invoice will be e-mailed to you. Follow the instructions on how to pay carefully. Once payment has been received, you will be e-mailed the Food Handling Permit. Print this off and post it in an area visible to customers.
    • 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 window trim was sealed.The baseboard by the dishwashing sink was sealed.Both men and women's washroom faucets were secured.
  10. Initial Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -Bar cooler was not functional. Bar cooler must be repaired and must be able to maintain food at a temperature of 4 degrees C or less at all times to prevent rapid germ growth. -Thermometers not observed. Properly calibrated thermometers able to measure cooking temperatures and cold holding temperatures must be obtained and used regularly to ensure proper temperatures are achieved and maintained.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • -No chlorine test papers available. Chlorine test papers must be obtained and used to regularly measure the concentration of chlorine (bleach) sanitizer when mixed with water. Concentration of chlorine sanitizer must be at 100 ppm or greater when mixed with water.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • -Handwash sink at the bar did not have soap available. Soap must be obtained and place next to sink to allow for proper handwashing.
    • 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?
      • -Cockroaches observed in traps inside the steel cooler in the corner beside the walk in cooler. It was indicated that this cooler would be removed. -Pest control records not available. These must be provided. It was indicated that a Orkin would be conducting visits once a month.
    • 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 window trim had gaps and was not properly sealed. -The baseboard by the dishwashing sink had gaps and was not properly sealed. -Both men and women's washroom faucets were loose. The window trim and baseboard must be either sealed or removed so that the surfaces is smooth, easily cleanable and water resistant. The faucets must be secured to prevent water damage, attraction of pests and to allow for proper handwashing for customers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -Steps leading up to the kitchen door still had a build up of food and dirt. -The floor and wall behind the cooking equipment had a build up of grease. The above areas must be thoroughly cleaned to prevent attraction of pests. -Cleaning procedures/checklist was not available. You must have cleaning procedures/checklist available to ensure proper cleaning is being maintained and conducted.