Naan Mahal / Hot Chick Club
15705 37 Street NW Edmonton AB T5Y 0S5 · Food - General
6 inspections
- Risk Management Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- No chlorine residual (0 ppm) was detected at the chemical dishwasher. Both the sanitizer and detergent pails were found empty while the dishwasher was in use. Replacement chemicals were being brought in at the time of the inspection. Operators were instructed to wash dishes/utensils in the two-comp sink.The operator later provided photographs showing full detergent and sanitizer pails connected to the dishwasher. Ensure the dishwasher is supplied with adequate detergent and sanitizer at all times and that the chlorine sanitizer concentration is maintained at 100 ppm.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- A foul smell was detected in the kitchen areas. The operator indicated the smell is due to ongoing repairs. Ensure the facility is properly maintained and in good repair.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The following require attention: - Exhaust hood with grease build up. Please clean and maintain.- Large section of the ceiling missing in the back kitchen area, with at least 10 ceiling tiles absent. The operator indicated there are ongoing repairs. Please install all missing ceiling tiles. Do not prepare food in this area until repairs have been completed.- Men's washroom electric heater exposed with loose wires. Ensure the heater is properly repaired, and all electrical wiring is secured and enclosed.- Area under shelving table in the kitchen was missing floor tiles. Please replace missing tiles.- Wall tile missing behind hand sink near the dishwasher. Please repair the wall. - Bottom surface of shelving table in the kitchen was unsuitable and worn with buildup of food debris. Ensure all food contact surfaces are smooth, durable, in good repair, and easy to clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require attention:- All floors and floor corners. Please focus cleaning efforts on hard-to-reach areas.- Area behind cookline.- Dusty ceiling tiles in the kitchen.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand Inspection
6 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Butter chicken was measured at 53C in the hot-holding unit using a probe and IR thermometer. Ensure all cooked foods are maintained at or above 60C during hot holding. The operator indicated that the food had been there for <2 hours. The butter chicken was reheated onsite to >74C.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- No chlorine residual (0 ppm) was detected at the chemical dishwasher. Both the sanitizer and detergent pails were found empty while the dishwasher was in use. Replacement chemicals were being brought in at the time of the inspection. Operators were instructed to wash dishes/utensils in the two-comp sink.The operator later provided photographs showing full detergent and sanitizer pails connected to the dishwasher. Ensure the dishwasher is supplied with adequate detergent and sanitizer at all times and that the chlorine sanitizer concentration is maintained at 100 ppm.
- 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 dispenser was not working, and soap was not available at the kitchen hand sink.- Soap and paper towels were missing at the hand sink by the dishwasher. - No soap was available at the hand sinks in the women's washroom.- Paper towel dispenser was empty at the hand sinks in the men's washroom.All hand sinks must be supplied with soap and paper towels at all times for proper handwashing. Education was provided. Soap and paper towels were obtained during the inspection. The operator later provided photos showing that soap and paper towel dispensers had been installed and stocked at the handwashing sinks.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- A foul smell was detected in the kitchen areas. The operator indicated the smell is due to ongoing repairs. Ensure the facility is properly maintained and in good repair.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The following require attention: - Exhaust hood with grease build up. Please clean and maintain.- Large section of the ceiling missing in the back kitchen area, with at least 10 ceiling tiles absent. The operator indicated there are ongoing repairs. Please install all missing ceiling tiles. Do not prepare food in this area until repairs have been completed.- Men's washroom electric heater exposed with loose wires. Ensure the heater is properly repaired, and all electrical wiring is secured and enclosed.- Area under shelving table in the kitchen was missing floor tiles. Please replace missing tiles.- Wall tile missing behind hand sink near the dishwasher. Please repair the wall. - Bottom surface of shelving table in the kitchen was unsuitable and worn with buildup of food debris. Ensure all food contact surfaces are smooth, durable, in good repair, and easy to clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require attention:- All floors and floor corners. Please focus cleaning efforts on hard-to-reach areas.- Area behind cookline.- Dusty ceiling tiles in the kitchen.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
1 infraction
- 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.It is a requirement to maintain pest control records.Correction:-Ensure that the pest control records are maintained and kept for review.
- 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?
- Monitoring Inspection
5 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The plug for one white Danby chest freezer was partially unplugged. Temperature inside the chest freezer was 28 degrees Celsius. Operator indicated they were closed yesterday (Monday April 6, 2026).All other freezers were satisfactory.Correction:-The contents inside the chest freezer were instructed to be discarded.-Ensure that the chest freezer plug is plugged in at all times.-Ensure that the chest freezer maintains -18 degrees Celsius or colder.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hot water faucet of Coopersteel hand sink at the front area of Naan Mahal is broken. Hot water is not available at that hand sink.Correction:-Ensure that the hot water faucet is repaired and hot water is supplied to the hand sink at the front area of Naan Mahal.
- 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.It is a requirement to maintain pest control records.Correction:-Ensure that the pest control records are maintained and kept 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?
- The facility is operating under different Food Handling Permit name.The name on Food Handling Permit is Prime Fried Chicken.The current operating name is Naan Mahal/Hot Chick Club.Correction:-Ensure name is updated in the Food Handling Permit.-Food Handling Permit application process to be sent by AHS.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 2 grease ventilation units at the back of the kitchen did not have any service records.There were cooking equipment under those grease ventilation units.Staff was not sure if those cooking equipment are used or not.Correction:-If those grease ventilation units at the back are used for food handling and preparation, ensure that professional cleaning and inspection is performed routinely.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
0 infractions
- Initial Inspection
0 infractions