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Little India

9250 34 Avenue NW Edmonton AB T6E 5P2 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • sweet boxes were not being stored in a sanitary manner. Sweet boxes were noted stored on the floor in contact with a dirty dust pan. Sweet boxes were stored next to On Guard PD5 pesticide. A used fly racket was being stored directly on top of a stack of flat boxes. Please educate staff on the sanitary handling of packaging. Packaging comes in direct contact with food. Various foods are in uncovered in the walk-in cooler.Containers of Sweets, including Gulab-Jamun, were uncovered in the back of kitchen. A fly was noted in the sweet syrup. Discarded. Sweets must be covered to prevent contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • onGuard PD-5 pesticide was in use or present in the food facility. Food handlers must not handle pesticides. Discontinue use immediately. Pesticides must only be used by licensed pest control technicians. Do not store chemicals with food or food packaging and equipment.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding chest in kitchen was 116 Fahrenheit. Please ensure that hot foods are stored above 160 Fahrenheit. Hot foods were reheated.Buffet line silver cooler was 8.5 Celsius at time of inspection. Please ensure it maintains food below four Celsius..Perishable foods, including coriander, onions, paneer, chopped garlic, and sliced onions were kept at room temperature. Please keep these foods below four Celsius.
    • 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 was not available at west hand sinks.
    • 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?
      • small flies noted in facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor tiles were in disrepair in various locations. Please refinish areas where gaps exist.Ceiling tiles missing by walk in freezer and cook line.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • High dusting is required. Walls require cleaning.Cleaning required behind cook line. Ceilings walls under equipment, cooler doors and handles require cleaning.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No - the main kitchen food prep refrigeration unit was again at temperature range of 8 to 12 degrees Celsius (with two thermometers corresponding to this measurement), and with observed ice accumulation inside the compressor fan. The cold-holding refrigeration temperature must be maintained at 4 degrees Celsius, or lower, during all hours. Staff were advised to move perishable products into the walk-in cooler within the hour if the ambient air temperature of the refrigeration unit did not achieve a stable 4 degrees Celsius temperature. This unit to be examined by a licensed technician again, and with the unit to be defrosted.Note that food products were being re-heated in the main kitchen to 74 degrees Celsius prior to placing into a steam table (hot-holding unit) at the buffet line. All hot-holding units were measured and were at minimum 60 degrees Celsius. And furthermore, operator and staff are to continue with daily food safety monitoring tracking (using logs/checklists) - with copies kept for 90 days, available on-site for review.
  5. Demand Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • No - the operator was advised to ensure all scoops/utensils used for dry food storage products are 'scoops with handles' - which is necessary to prevent bowls/cups/dishes being used that can become inadvertently immersed into the dry food product and lead to cross-contamination. Note that these types of washable stainless steel or plastic 'scoops with handles' are to be used for all such dry food products in storage containers, etc.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No - there were two food products in the customer area steam table buffet line (two hot-holding units with food products of 'sarson ka saag' and a lentil dish), with these perishable food products at temperature range of 39 to 50 degrees Celsius. The food products were immediately brought to the main kitchen for thorough re-heating to 74 degrees Celsius internal temperature.Note that food products are not to be warmed-up or re-heated in a hot-holding unit, and must be re-heated in the main kitchen to 74 degrees Celsius prior to placing into a steam table (hot-holding unit) at the buffet line. All hot-holding units must be at minimum of 60 degrees Celsius.Also, the main kitchen food prep refrigeration unit was at temperature range of 8 to 12 degrees Celsius, and was being inspected by a technician at time of inspection, as per direction by the public health inspector (so as to ensure the cold-holding refrigeration temperature is maintained at 4 degrees Celsius, or lower, even during a busy afternoon rush and hot kitchen).And furthermore, operator and staff are to ensure consistent daily food safety monitoring tracking (using logs/checklists) - with copies kept for 90 days, available on-site for review.
    • 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 strips were not available and must be provided and available for staff use (i.e. testing chlorine sanitizer compounds made daily and testing the chlorine rinse at the bar glass-washer).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No - the main kitchen hand-wash sink was inaccessible and non-functional (due to a clogged drain, with repairs pending shortly). Also, the new temporary designated hand-wash sink just to the side of the main kitchen was not set up with proper supplies, with lack of paper towels. Operator is to ensure the clogged drain of the main kitchen hand-wash sink is repaired forthwith (and to always ensure all designated hand-wash sinks are supplied with paper towels and liquid soap at all times).
    • 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?
      • No - note that the operator must have copies of pest control service reports on-site, to be available for review (and with monthly service reports to be kept for a period of one year). Please ensure either paper copies or digital files of pest control service reports are maintained on-site, available for review.