Madina Spice
10131 Princess Elizabeth Avenue NW Edmonton AB T5G 0X9 · Food - General
6 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Prepared sanitizer was not available. Staff were unaware of how to prepare a chlorine solution at the appropriate concentration. Staff were instructed on how to prepare a chlorine solution at 100 ppm Cl⁻ and how to use test strips to measure the concentration.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Frozen chicken was observed thawing at room temperature. Proper thawing techniques were discussed with staff. The chicken was moved into the walk‑in cooler.
- 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?
- weatherstripping for rear exterior door was in disrepair
- 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?
- Pest control records were not available for review
- 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?
- Valid food handling permit was not posted
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 20. Do food handlers at the facility have adequate food safety training?
- Proof of food safety training not available
- 20. Do food handlers at the facility have adequate food safety training?
- Demand Inspection
5 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- -home-made banana bread was being sold-product removed from sale-operator instructed to ensure all foods are from approved sources.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- -Staff were reusing single use gloves.-Staff instructed to ensure that gloves are discard after every use and that staff are required to wash hands before putting on new gloves.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips were not available
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- -protective stickers on stainless steel surface must be removed before the equipment can be used.-food is being dispensed from a display case at the front without an accessible hand sink available for use
- 20. Do food handlers at the facility have adequate food safety training?
- Proof of food safety training not available
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Initial Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips were not available
- 20. Do food handlers at the facility have adequate food safety training?
- Proof of food safety training not available
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?