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Pharaohs Restaurant & Bar

5524 Calgary Trail NW Edmonton AB T6H 4K1 · Food - General

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • -The Quat sanitizer solution container in the kitchen was measured at 100 ppm, while the container at the service counter measured 0 ppm.- The staff was instructed to prepare a fresh solution to reach the required minimum concentration of 200 ppm for surface sanitizer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • -Chlorine test strips expired in 2019.-Replace expired test strips to ensure accurate testing.
    • 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 dispensers at the kitchen and restroom hand sinks were empty, with paper towels stored on the counters.-Ensure paper towels are stored in dispensing units.
    • 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?
      • -Mouse droppings were found on a kitchen shelf on the left of the prep cooler.-The Staff was instructed to clean and sanitize the shelf.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required in the following areas:-The floor under the two-compartment sink-The top of the mechanical dishwasher
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths observed on food contact surfaces. Ensure used cleaning cloths are stored in a sanitizer bucket when not in immediate use. Corrected onsite.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Pasta sauces stored on the floor. Ensure all food items are stored off the floor.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUAT test strips were unable to be located. Please obtain and ensure surface sanitizer is measuring at 200 ppm QUATs.