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Moonganori

10347 82 Avenue NW Edmonton AB T6E 1Z9 · Food - General

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No available food surface sanitizer was noted for the kitchen area. A sanitizer that appeared to be low noted for the front area. Ensure an approved food surface sanitizer is available at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handsink in the back kitchen appears to not have both hot and cold water available. Warm water appears to be available (around 42 C measured with a probe thermometer). Hansink appears to be hard to drain. Hansink was noted to be used for storing a dishwashing tray with equipment that appears to be cleaned. This was moved during the visit.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety certification not available for the staff members onsite. Please ensure food safe course is obtained.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning appears to be needed in some areas. Area next to the back door/exit door appears to be cluttered. Ensure area is cleaned and organized to allow for pest monitoring. Areas discussed with the operator.
  3. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No available food surface sanitizer was noted. No test strips were observed. Ensure test strips are available to use onsite and ensure an approved food surface sanitizer is available at all times.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Please ensure food is not stored in the ground. Bulk supply of food noted on the floor.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handsink in the back kitchen not operational.Paper towel dispenser in disrepair.Ensure handsink is operational and supplies with soap, paper towel and available hot/cold water.
    • 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 observed for the month of October. Please ensure monthly monitoring is completed. Copy of self-monitoring pest control checklist will be sent with this report.
    • 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?
      • Expired food handling permit noted to be posted. Please ensure a copy of the valid permit is posted.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety certification not available for the staff members onsite. Please ensure food safe course is obtained.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Burnt bulb light noted. Please ensure adequate lighting levels.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Strainer in disrepair. Loose metal pieces noted. Ensure all equipment is in good repair. This was corrected onsite.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning appears to be needed in some areas. Areas discussed with the operator.Sanitation program not in place. Please ensure written sanitation program is in place.
  4. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • -Bowls were being used inside the storage containers to scoop out the food ingredients.Action taken:-Staff was instructed to remove the bowls from the storage containers and use scoops with handles, ensure that handles should face upwards not touching the ice.
    • 09. Are chemicals stored and handled in a safe manner?
      • -Some chemical bottles were unlabeled.Action taken:-Staff was instructed to label all the chemical bottles appropriately with their names to avoid chemical misuse/contamination.
    • 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?
      • -Small gap was observed on the edges of the back door. Action required:-Please ensure that the backdoor is completely sealed with no gaps to avoid pest entry. -Please seal the gaps.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • -Some broken equipment (metal pieces were coming out) observed in the cleaned utensil storage section. Action taken:-Staff was instructed to discard the damaged equipment as those are not easily cleanable and also poses physical hazard (metal pieces can enter the food and can cause choking, throat injury.