Pind Punjab Restaurant & Sweets
3815 34 Street NW Edmonton AB T6T 1N1 · Food - General
9 inspections
- Risk Management Inspection
3 infractions
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The ventilation hood in the main kitchen is due for servicing in April 2025. Grease and dirt accumulation were observed on both the interior and exterior surfaces of the hood.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- June 29;- The prep cooler was measured at between 11-15C using a laser gun thermometer. the external dial and thermometer in the cooler were at 10C.The internal temperature of the high-risk food in the cooler from the previous day were measured from 10C using a probe thermometer.Ensure high risk food is stored in the walk-in cooler until the probe cooler is repaired or replaced to maintain temperatures less than 4C.--------------------------------------------------------------------------------------- The prep coolers were above 4C, staff indicated that they are currently making catering orders. - Ensure cooler is maintained below 4C. Maintain temperature records, all coolers should have functional thermometers.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- - Thawed meat juices were observed on the cover of the bulk food bin, bulk food bins covers were unclean.Ensure meat is not thawed on the bulk food, ensure bin covers are cleaned and sanitized.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- - The prep cooler was measured at between 11-15C using a laser gun thermometer. the external dial and thermometer in the cooler were at 10C.The internal temperature of the high-risk food in the cooler from the previous day were measured from 10C using a probe thermometer.The staff discarded food during inspection following the PHI's instruction.Ensure high risk food is stored under refrigeration is stored below 4C/40F.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The ventilation hood in the main kitchen is due for servicing in April 2025. Grease and dirt accumulation were observed on both the interior and exterior surfaces of the hood.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- June 29;- The prep cooler was measured at between 11-15C using a laser gun thermometer. the external dial and thermometer in the cooler were at 10C.The internal temperature of the high-risk food in the cooler from the previous day were measured from 10C using a probe thermometer.Ensure high risk food is stored in the walk-in cooler until the probe cooler is repaired or replaced to maintain temperatures less than 4C.--------------------------------------------------------------------------------------- The prep coolers were above 4C, staff indicated that they are currently making catering orders. - Ensure cooler is maintained below 4C. Maintain temperature records, all coolers should have functional thermometers.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- - Thawed meat juices were observed on the cover of the bulk food bin, bulk food bins covers were unclean.Ensure meat is not thawed on the bulk food, ensure bin covers are cleaned and sanitized.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
7 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Mustard oil is being used for cooking. Ensure mustard oil is not used for food.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There was no sanitizer onsite. Ensure food grade sanitizer is available onsite. 100PPM of bleach or quat at 200ppm should be available on site and test strips.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Thawed fish at room temperature was measured internally at 17C using a probe thermometer. Fish was discarded during inspection.2. Thawed chicken in the sink was measured at 9C, chicken was moved into the cooler during inspection.Ensure food is thawed safely in a cooler overnight or under cold running water.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- - The snacks on display above the sweet cooler were stored at room temperature. Ensure high risk food such as kachori with daal, jalapeno pockets, chickpea, and veggie puff are stored in coolers below 4C.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The ventilation hood in the main kitchen is due for servicing in April 2025. Grease and dirt accumulation were observed on both the interior and exterior surfaces of the hood.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- - The prep coolers were above 4C, staff indicated that they are currently making catering orders. - Ensure cooler is maintained below 4C. Maintain temperature records, all coolers should have functional thermometers.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- - Thawed meat juices were observed on the cover of the bulk food bin, bulk food bins covers were unclean.Ensure meat is not thawed on the bulk food, ensure bin covers are cleaned and sanitized.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Risk Management Inspection
3 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Two staff members were observed putting on gloves without washing their hands and were instructed to wash them immediately. Hands must be washed and dried thoroughly before wearing gloves, when changing to a new pair of gloves, and after removing gloves to ensure proper hygiene and prevent food contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cooked high-risk foods were being cooled at room temperature, measuring between 40–45°C using a probe thermometer. The operator was instructed to move the food trays to the walk-in cooler. Proper cooling procedures were reviewed: cool from 60°C (140°F) to 20°C (71°F) within 2 hours, and then from 20°C (71°F) to 4°C (40°F) or below within 4 hours to minimize microbial growth.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The ventilation hood in the main kitchen is due for servicing in April 2025. Grease and dirt accumulation were observed on both the interior and exterior surfaces of the hood.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Monitoring Inspection
9 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizer solution was observed while food handling was ongoing. The staff member was instructed to prepare a chlorine solution, measured at approximately 100 ppm. A sanitizer solution must be available at all times during food handling for effective surface sanitizing.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Several food trays and containers were left uncovered in the dry storage area and walk-in coolers. All food must be properly covered to prevent contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Scoops without handles were observed in multiple food bins. Please obtain scoops with handles and ensure they are stored upright to prevent contamination.
- 09. Are chemicals stored and handled in a safe manner?
- Chemicals and cleaning agents were stored next to food items in the dry storage area. The staff member was instructed to relocate the chemicals and cleaning agents. All chemicals must be stored in a compartment separate from food, food contact surfaces, and utensils.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The sanitizing step was not being completed during manual dishwashing. The two-sink dishwashing method was reviewed with staff: wash and rinse in the first compartment and sanitize in the second compartment.
- 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?
- a. The lower portion of the exterior (back) door has gaps. Please ensure weatherstripping is installed to prevent pest entry.b. No pest control record was available on site. Pest control records must be maintained on a monthly basis and made available for review by the Public Health Inspector.
- 20. Do food handlers at the facility have adequate food safety training?
- It could not be confirmed if a person in care and control has a certificate in an approved food safety training course - please confirm and provide a copy of their certificate.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The ventilation hood in the main kitchen is due for servicing in April 2025. Grease and dirt accumulation were observed on both the interior and exterior surfaces of the hood.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas in the main kitchen require cleaning to remove food particles, dried splashes, and grease: floors beneath the cook line, floors beneath the food prep cooler, floors beneath the large dough mixer, and the ventilation canopy.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 20. Do food handlers at the facility have adequate food safety training?
- Risk Management Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Commercial high-temp dishwasher was not functional.
- 20. Do food handlers at the facility have adequate food safety training?
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Commercial high-temp dishwasher was not functional.
- 20. Do food handlers at the facility have adequate food safety training?
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
5 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Small walk-in freezer. Food trays left inside freezer without covers/lids in place. One of the food trays had a food bag placed on top of exposed food.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Mechanical commercial grade dishwasher was not working and required servicing.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Kitchen handwashing sink lacked liquid soap [corrected during inspection].
- 20. Do food handlers at the facility have adequate food safety training?
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Offline glasswasher had a tray partially filled with glassware. The interior of the glasswasher had debris. No visible line connections to detergent and sanitizer containers observed.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?