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Parkash Sweets

124 Charlesworth Drive SW Edmonton AB T6X 3B4 · Food - General

10 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Bowls of food were stored directly on the floor.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Unrelated items are being stored directly on food in such a way that is or could contaminate foods.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Perishable foods, including rack of pakoras, potato and paneer are being held at room temperature.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water control knob on the handwash sink located in the main kitchen was broken, and the faucet was only producing cold water. This must be repaired immediately to ensure staff have access to both hot and cold running water at all times.Note: Hand sink was repaired upon inspection 01-20, but a long term fix is required.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following must be thoroughly cleaned and sanitized:The interior and exterior of the dishwasher (grime buildup)The mixer head and surrounding area (accumulation of dirt and food debris)
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Organization is required. Please clean the exterior of bulk food containers.
  4. Risk Management Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Unrelated items are being stored directly on food in such a way that is or could contaminate foods.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Perishable foods, including rack of pakoras, potato and paneer are being held at room temperature.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water control knob on the handwash sink located in the main kitchen was broken, and the faucet was only producing cold water. This must be repaired immediately to ensure staff have access to both hot and cold running water at all times.Note: Hand sink was repaired upon inspection 01-20, but a long term fix is required.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following must be thoroughly cleaned and sanitized:The interior and exterior of the dishwasher (grime buildup)The mixer head and surrounding area (accumulation of dirt and food debris)
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Organization is required. Please clean the exterior of bulk food containers.
  5. Demand Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Unrelated items are being stored directly on food in such a way that is or could contaminate foods.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Perishable foods, including rack of pakoras, potato and paneer are being held at room temperature.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water control knob on the handwash sink located in the main kitchen was broken, and the faucet was only producing cold water. This must be repaired immediately to ensure staff have access to both hot and cold running water at all times.Note: Hand sink was repaired upon inspection 01-20, but a long term fix is required.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following must be thoroughly cleaned and sanitized:The interior and exterior of the dishwasher (grime buildup)The mixer head and surrounding area (accumulation of dirt and food debris)
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Organization is required. Please clean the exterior of bulk food containers.
  6. Demand Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Staff were observed using a degreaser containing a sanitizer as a surface sanitizer. A food-safe sanitizer must be obtained and used, as degreasers are not intended for sanitizing food-contact surfaces.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff were observed not washing their hands before putting on gloves and before commencing work. Education was provided on proper hand hygiene: food handlers must wash their hands before and after glove use, and after any activity that may soil their hands
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The display cooler on the extreme left, containing high-risk foods, was initially measured at 9 °C. The operator adjusted the temperature, which was later confirmed to be 4 °C. All high-risk foods must be maintained at or below 4 °C at all times.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The staff member in charge of dishwashing was skipping the sanitizing step. Education was provided on proper two-compartment sink procedures: wash and rinse in the first compartment, then sanitize in the second using an appropriate sanitizer solution.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water control knob on the handwash sink located in the main kitchen was broken, and the faucet was only producing cold water. This must be repaired immediately to ensure staff have access to both hot and cold running water at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following must be thoroughly cleaned and sanitized:The interior and exterior of the dishwasher (grime buildup)The mixer head and surrounding area (accumulation of dirt and food debris)
    • 23. Is the facility maintained in a clean and sanitary condition?
      • All cooler handles and the floor beneath the movable spice rack in the main kitchen had dirt and/or food debris. These areas were thoroughly cleaned during the inspection.
  7. Demand Inspection

    0 infractions

  8. Monitoring Inspection

    0 infractions

  9. Monitoring Inspection

    0 infractions

  10. Initial Inspection

    0 infractions