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Orii Vegan & Vegetarian Market

10156 114 Street NW Edmonton AB T5K 1R7 · Food - General

3 inspections

  1. Monitoring 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?
      • Ensure proper monitoring stations are set-up for insects like cockroaches. As well as traps for rodents, like mice. Check these devices at least monthly and record using pest control reports.
  2. Monitoring 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)?
      • Facility needs new chlorine test strips as the current ones were stored in a medicine vial and had no legend.
  3. Monitoring Inspection

    5 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed used gloves being kept on the counter. Ensure gloves are discarded after each use and they are NOT reused. Wash hands prior to putting on gloves and after taking them off. Further information can be found here: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-proper-glove-use.pdf
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff items were being stored in the permitted kitchen (ie. drying rack full of plates and utensils, rice cooker on the counter).Ensure the permitted facility does not have staff items. Staff items should be stored separate and away from the permitted kitchen. I recommend storing items in the office. If you keep the small cooler in the kitchen, ensure it is labelled.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • When staff was asked about their dishwashing procedure, they did not mention the sanitize step. Additionally, there was plastic wrapped around the entirety of the 2 comp sink. Staff said it was because the sink got clogged frequently but she removed the plastic and said she thought it was ok to use. When the water was ran, it drained freely.Ensure manual dishwashing procedures are as follows: wash with soap -> rinse with clean water -> submerge for 2 min in sanitizer (ie.100ppm Chlorine) -> air dry. Ensure the two compartment sink is maintained and is used for all dishwashing. If the dishwashing sinks cannot be used, then there can be no open food handling onsite, including repackaging of food items.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Jul 26, 2023: The below is outstanding. No chlorine test strips were onsite. Oct 15, 2021- If bleach is to be used as a sanitizer, please obtain chlorine test strips to verify the chlorine concentration. No test strips were available, and if available, staff member was not able to locate them.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The walk in freezer had food boxes stored directly on the floor. Ensure boxes are stored off the floor to facilitate proper cleaning and organization of the walk in cooler.