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Lufi Indian Cuisine

11214 76 Avenue NW Edmonton AB T6G 0K1 · Food - General

5 inspections

  1. Risk Management Inspection

    1 infraction

    • 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 handsink/2-compartment sink next to the dishwasher (kitchen) had been disconnected from the plumbing during the dishwasher repairs.
  2. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wiping cloths were left on food contact surfaces when not in use. A sanitizer bucket was available but had soapy water in it (no sanitizer). Discussed that wiping cloths must be submerged in sanitizer solution after use. CDI: wiping cloths removed, sanitizer bucket emptied to be refilled with sanitizer. RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdf
    • 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 handsink/2-compartment sink next to the dishwasher (kitchen) had been disconnected from the plumbing during the dishwasher repairs.
  3. Demand Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high temperature dishwasher for both the bar area and kitchen area were not properly functioning and informed that cycle does not stop running. Please ensure dishwasher is properly serviced and in good working condition.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    6 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • - The high temperature dishwasher was measured at 65C at dish-level.Action required:-IMMEDIATE action is required, contact the technician to repair the high temperature dishwasher. -Meanwhile, staff was instructed to use 3 compartment dishwasher for washing dishes.
    • 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 was using washroom's handwashing sink for handwashing purpose. However, separate designated handwashing sink was present outside, near the dishwashing area that had no soap in the soap dispenser. Action taken:-Staff was instructed to use the designated handwashing sink. Staff member onsite filled the soap in the dispenser bottle and started using that sink for washing hands.
    • 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?
      • - Mouse droppings noted on the shelves in the basement. Action required:-Please contact the pest control company and take corrective action for the complete elimination of rodents from the basement.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - There was no adequate lighting in the basement. Action required:-Proper lighting is required in the basement for the effective cleaning and safe operation of the kitchen.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - Cutting boards with deep cuts were observed, cuts were filled with dirt and were not easily cleanable.Action taken:-Staff was instructed to discard the cutting boards as their surface were not easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -The shelves inside the display coolers had a lot of food debris, their handles were oily.-The floor of the main kitchen area, behind the cooking line required cleaning.-Basement shelves had mouse dropping, cleaning is required, staff was instructed to wear gloves and mask while cleaning.-Organize the basement portion of the kitchen.