Namaste India
10354 82 Avenue NW Edmonton AB T6E 1Z8 · Food - General
11 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The facility did not have a probe thermometer. ACTION REQUIRED: obtain a probe thermometer.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher was replaced. Teste with probe thermometer and noted to not reach a safe sanitizing temperature. Ensure dish machine is repaired/calibrated. Continue using the 3-compartment sink for dishwashing and ensure dishes are sanitized.
- 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?
- Weatherstripping noted to be in disrepair. Gaps between door and frame noted for the back exit door. Please repair/replace.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
7 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Buffet temperatures ranged from 35-45C. ACTION REQUIRED: Ensure foods in the buffet maintain a temperature at or above 60C. 2. A bucket of butter chicken sauce was stored under the prep table counter with no means of temperature control. Internal temp: 21C. ACTION REQUIRED: discard temperature abused butter chicken sauce. Review the following resource: https://www.albertahealthservices.ca/assets/wf/eph/wf-eph-important-temperatures-safe-food-handling.pdf3. The facility did not have a probe thermometer. ACTION REQUIRED: obtain a probe thermometer.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The mechanical dishwasher was in disrepair. The facility reported using the three-compartment sink method to wash/sanitize dishes; however, there was only one functional drain plug and no sanitizer available.ACTION REQUIRED: obtain or repair drain plugs. Obtain sanitizer. RESOURCES: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-3-sink-dishwashing.pdfhttps://www.albertahealthservices.ca/assets/wf/eph/wf-eh-cleaning-and-sanitizing-food-contact-surfaces-equipment-toys-and-other-surfaces.pdf
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1. Hand sink had three pans stored in it. Moved at time of inspection. The soap dispenser was not working properly (dispensing lever jammed). The paper towel dispenser was empty. 2. Bar area hand sink was not equipped with soap or paper towel.ACTION REQUIRED: review handwashing & glove use requirements with all staff members. Ensure that the hand sink is easily accessible (not filled with equipment) and stocked with supplies at all times.RESOURCES: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-proper-glove-use.pdfhttps://www.albertahealthservices.ca/assets/wf/eph/wf-eh-personal-hygiene-poster.pdf
- 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?
- Previous year's permit on display - expired March 31, 2026.ACTION REQUIRED: print and post the current food handling permit on public display.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Cold water faucet in the bar area was in poor repair - the faucet was loose and water could not easily be turned on.ACTION REQUIRED: repair the indicated faucet.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The dishwasher was leaking - a bus pan was stored under the pedestal to catch water. Staff indicated dishes are being manually washed until the dishwasher is repaired. Final rinse temperature not monitored.ACTION REQUIRED: repair the mechanical dishwasher.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Build-up of general filth on cooler door handles (under side).2. Food debris on floor of the spice/dry storage area.ACTION REQUIRED: clean the indicated areas.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Reusable cloth bags are being used to store food inside of. Only use food grade bags or containers for food storage.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Glasswasher in the bar is not sanitizing. There was no sanitizer (such as chlorine or iodine) hooked up to the glasswasher. Staff indicated they are currently not using the glasswasher. Glasswasher needs to be sanitizing or must be removed from the facility.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer solution was not prepared. A bleach water sani bucket was prepared and measured 100 ppm chlorine. Ensure a sanitizer solution is prepared prior to food preparation beginning for the day, and is available during all hours of operation.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Reusable cloth bags are being used to store food inside of. Only use food grade bags or containers for food storage.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bowls used as scoops in dry storage bins. Only use scoops with handles and store upright.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Observed a container full of raw chicken stored at room temperature (surface temperature measured at 17C) for the duration of the inspection. Ensure raw meat is stored in the cooler and not removed until it is ready to be prepped. Two staff members had conflicting information on thawing procedures: one staff member indicated they thaw raw chicken overnight at room temperature, another staff indicated the raw meat is thawed under refrigeration and removed in the morning. Ensure thawing is occurring under refrigeration or under cold running water.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Glasswasher in the bar is not sanitizing. There was no sanitizer (such as chlorine or iodine) hooked up to the glasswasher. Facility is to use the kitchen dishwasher in the meantime.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- -"Reoccurring violation"Test papers for the sanitizer bleach (chlorine) were not present.Action required:-Please purchase the test papers for chlorine.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
3 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- -Samosa (food item) was directly stored inside the freezer without any packaging. The food item was directly touching the freezer walls.Action required:-Please store the samosa in the food grade container, or food grade plastic wrap to prevent food from contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- -Frozen meat was being thawed in the stagnant water. Action taken:-Proper thawing methods were discussed with the staff.-Staff onsite put the frozen meat under cold running water.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- -Test papers for the sanitizer bleach (chlorine) were not present.Action required:-Please purchase the test papers for chlorine.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Several cleaning cloths observed on the counters. Sanitizer solution tested at 0ppm chlorine.CDI: discussed cleaning cloth requirements. Sanitizer solution re-made at the time of inspection. Action required: review cleaning cloths guidelines with all staff members. Monitor for compliance with the guidelines. Ensure staff create a new sanitizer solution as part of the opening shift duties.Resource: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdf
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 2023-10-06-Plastic storage containers were satisfactory**Food items were still being stored directly inside the freezer. Action required: package all foods prior to placing them in the freezer. Recommended that all products be labelled to include a manufacturer date to improve traceability and ensure proper rotation. -Facility had obtained proper scoops. Scoop handles were stored upright (not in contact with bulk food).2023-06-27-Non-food grade plastic containers and newspapers were being used to store food items in the standing freezers. Please ensure only food grade wraps and containers are used for food items.-Food items were being stored directly on the inside surface of the chest freezer. Please ensure all food under storage are properly protected at all times.-Scoops without handles were observed in several bulk food containers. Please ensure only scoops with handles are used. Also, the scoops must be stored in a manner that prevents the handles from coming in contact with the food items.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Large pot of chopped up chicken was being held at room temperature. CDI: operator indicated the chicken was going to be cooked immediately.Operator stated that meats are thawed at room temperature (in the sink) overnight - not an acceptable method of thawing.Action required: discard temperature abused foods. Review approved thawing procedures (in the cooler, under cold running water, cooked from frozen, or in the microwave followed immediately by cooking). Do not hold high-risk foods at room temperature unless actively being processed.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?