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Parkash Sweets

6492 Cartmell Place SW Edmonton AB T6W 4H8 · Food - General

3 inspections

  1. Risk Management Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths are being left on counters and no readily available sanitizer solution present in the kitchen.- Staff prepared 100 ppm chlorine solutions and stored the cloths in the solutions after each use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Uncovered trays of sweets left on top of the display cases.- All foods are to be properly covered and protected from possible customer contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Dessert with cooked carrots being hot held at 44C.- High risk foods must be stored at less than 4C or greater than 60C.- Operator stated that they would hold this dessert cold going forward and reheat in the microwave as ordered.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bulk food dispensers are being stored in the containers with the handles in contact with the foods.- Store dispensers out of the food bins or in proper holders.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The metal shelf by the kitchen handwash sink is rusty.- Requires refinishing or remove from the facility.
  2. Risk Management Inspection

    0 infractions

  3. Initial Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The countertop Pepsi cooler is operating at 9C, needs to be at 4C or less.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 0 ppm chlorine was detected in the rinse cycle of the commercial dishwasher, needs to be at minimum 100 ppm chlorine