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Millwoods Meats Marinades & Curries

2037 163 Street SW Edmonton AB T6W 4V5 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Jan 14, 2026: The sweets cooler is operating at 7C. Continue to keep this cooler empty until it can maintain 4C or colder. The operator informs that a new cooler has been purchased and are waiting for it to arrive.Jan 8, 2026: The temperature of the sweets cooler was measured at 9°C. Operator was instructed to store perishable sweets in walk in cooler until maintenance is completed and unit is capable of maintaining 4C or colder.
  3. Monitoring Inspection

    7 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A dirty reusable glove was observed on the cutting board. Operator stated that reusable gloves are used for handling raw meats. The operator was instructed not to use reusable gloves for raw meat handling and to use disposable gloves instead to prevent cross-contamination and ensure food safety. The glove was removed and disposed of from the cutting board during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the sweets cooler was measured at 9°C. Operator was instructed to store perishable sweets in walk in cooler until maintenance is completed and unit is capable of maintaining 4C or colder.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Operator demonstrated a lack of knowledge of the proper manual dishwashing procedure for the three-compartment sink. Operator was educated on the correct steps, including wash, rinse, sanitize, and air dry, to ensure effective cleaning and food safety.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towels were available at the hand sink in the front area, and no soap was available at the hand sink in the kitchen. The operator was instructed to restock both supplies to ensure proper hand hygiene practices are maintained.
    • 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?
      • Operator did not provide pest control records upon request.
    • 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 food handling permit was found to be expired (expiry date: December 31, 2025). Operator was instructed to locate and display the valid permit.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Operator demonstrated a lack of knowledge regarding the preparation of sanitizer and the method to check its concentration. PHI educated the operator on the correct preparation procedure, testing method, and the required frequency for preparing and testing the sanitizer.
  4. Risk Management Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Several containers of raw meat were stored above other foods in the walk-in cooler.- All raw meats are to be stored away from and below cooked and/or ready to eat foods. Corrected
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The kitchen EXIT door was propped open upon arrival. Corrected- Exterior doors must be kept closed to prevent the possible entry of pests.
  5. Initial Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Cardboard is being used to cover several containers of food in the walk-in cooler. This surface cannot be properly washed. Corrected- Use the proper container lid, or single-use food grade packaging to cover foods.
    • 09. Are chemicals stored and handled in a safe manner?
      • Unlabeled spray bottles of cleaning supplies.- All containers of cleaning supplies must be labelled as to contents.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Determined through staff interview. The sanitizing step is not occurring when manually washing dishware/utensils at the 3-compartment sink.- Proper manual dishwashing procedures are: Wash with soapy water -> Rinse -> Sanitize -> Air Dry- Review with all staff.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dispensers used to dispense sauces from the large containers located in the walk-in cooler were left directly in the foods. Corrected- Store food dispensers out of the foods or in such a manner that the handle does not come into contact with the foods.
  6. Demand Inspection

    0 infractions