Mezbaan Indian Bistro
431 36 Street SW Edmonton AB T6X 1A5 · Food - General
10 inspections
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The sweets cooler was 12 Celsius internal. Please ensure that perishable sweets (milk cakes, Rasmali, green chutney, Petha, etc) etc. kept below four Celsius.Turnip/ aloo fillings for parantha must be kept in cooler.
- 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 is required at the hand sink.Please repair cold tap.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 1. bags of onions were stored directly on the floor. A wet mop was sitting in contact with them.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Scoops and dishes were being left in bulk containers in a food in a manner that could lead to contamination.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher had a heavy build up of grease, mineral and food debris. Spray nozzles were partially or completely blocked which would hinder function. Please ensure Dishwasher is maintained in a clean condition. Descaling is required.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Multiple bus trays of cooked potatoes were sitting at room temperature. Potatoes were 22C internal. Cooked potatoes are perishable and must be kept below 4C. A rapid cool method must be in place, such as putting cooked potatoes in cooler within 30 minutes of cooking. 2. Containers of perishable foods were sitting above the fill line of the deli table, which will not maintain temperatures below 4C. 3. Food was being left in pans on stove with the burners turned off. Do not leave food out without temperature control.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management 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)?
- Glass washer was not reaching 71 at the plate. Please ensure it is in good working order.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management 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)?
- Glass washer was not reaching 71 at the plate. Please ensure it is in good working order.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Initial 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)?
- Glass washer was not reaching 71 at the plate. Please ensure it is in good working order.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand Inspection
0 infractions
- 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)?
- Glass washer was not reaching 71 at the plate. Please ensure it is in good working order.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?