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Mirch Masala Indian Cuisine

326 Windermere Road NW Edmonton AB T6W 2Z8 · Food - General

6 inspections

  1. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • May 11, 2026:The dough press machine still requires further cleaning.May 4/2026:1. The following equipment requires cleaning: the door front of the sliding door cooler and microwave are visibly greasy, the handles of the preparation coolers/small under counter freezer have dried food particles and are grimy to the touch, the dough press machine has dried food spills and flour accumulation.2. Several containers, container lids stored on the "clean" dish storage shelf had visible food particles on them. Items removed and sent for washing.- Ensure staff are checking the cleanliness of dishware upon removing from the dishwasher and before placing into clean storage.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • May 11, 2026:Further cleaning of the floors, walls and surfaces in the cook line area is required.May 4, 2026:Grease and/or dried food splashes noted on the wall behind and the floor under the cook line equipment. The side of the "Pepsi" cooler has dried food splashes. The wall behind the dishwash sinks is dirty. The exhaust hood and filters have grease and/or black buildup on the surfaces. The ceiling around the 1 air vent in the kitchen has dust accumulation. - Cleaning is required.
  2. Demand Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A container of raw chicken was noted stored on a cart in the walk-in cooler above a container of cooked rice. Corrected- All raw meats are to be stored below cooked and or ready to eat foods.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A pail of raw chicken had been left on the counter from the previous day. The food was discarded.- High risk foods must be held at less than 4C or greater than 60C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwash sink in the back kitchen area is not operational. Staff have turned the water off due to the faucet leaking- Requires repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The following equipment requires cleaning: the door front of the sliding door cooler and microwave are visibly greasy, the handles of the preparation coolers/small under counter freezer have dried food particles and are grimy to the touch, the dough press machine has dried food spills and flour accumulation.2. Several containers, container lids stored on the "clean" dish storage shelf had visible food particles on them. Items removed and sent for washing.- Ensure staff are checking the cleanliness of dishware upon removing from the dishwasher and before placing into clean storage.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease and/or dried food splashes noted on the wall behind and the floor under the cook line equipment. The side of the "Pepsi" cooler has dried food splashes. The wall behind the dishwash sinks is dirty. The exhaust hood and filters have grease and/or black buildup on the surfaces. The ceiling around the 1 air vent in the kitchen has dust accumulation. - Cleaning is required.
  3. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • July 21/25:The small freezer door still requires repair.July 14/25:1. Bulk food dispensers without handles are being used and the dispensers are being stored in the food.- Use dispensers with handles and store in a holder or out of the food bins.2. The following equipment requires cleaning to remove food particles and/or grease accumulation: the doors on the sliding door cooler and door track, the rubber door gaskets of the preparation cooler, the exterior of the microwave, the sides of the cook line equipment.3. The door to the small freezer comes completely off.- Requires repair.
  4. Monitoring Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No soap was available at one of the kitchen handwash sinks and the other handwash sink was blocked by a garbage can and the paper towel dispenser was jammed. Corrected.- Designated handwash sinks must be easily accessible and properly supplied at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Bulk food dispensers without handles are being used and the dispensers are being stored in the food.- Use dispensers with handles and store in a holder or out of the food bins.2. The following equipment requires cleaning to remove food particles and/or grease accumulation: the doors on the sliding door cooler and door track, the rubber door gaskets of the preparation cooler, the exterior of the microwave, the sides of the cook line equipment.3. The door to the small freezer comes completely off.- Requires repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning to remove a buildup of food particles/dried food splashes or grease accumulation: drawer interiors at the back area preparation table, the wall behind the preparation table and the floor under the cook line equipment.More detail required on the written cleaning lists.
  5. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer solutions are measured at 0-50 ppm chlorine, needs to be at minimum 100 ppm. Corrected
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Foods undergoing the cooling process are being tightly covered.- Proper cooling practices reviewed with the staff.
  6. Initial Inspection

    0 infractions