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Punjaabi Restaurant

10539 108 Street NW Edmonton AB T5H 2Z8 · Food - General

7 inspections

  1. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice scoop was again found lying directly in the ice inside the ice machine. The scoop was placed into the scoop holder located inside the ice machine.REQUIRED ACTION: ensure all staff are reminded to store the ice scoop inside the holder so that the handle does not come into direct contact with the ice inside the ice machine.
  2. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink in the kitchen is not working- one faucet handle is missing and water is not available at the sink. There was no liquid soap and paper towel provided in dispensers at the three-compartment sink, where staff indicated they were currently washing their hands.REQUIRED ACTION: the hand sink must be repaired so that it is functional and is provided with hot and cold running water.Ensure that liquid soap and paper towel is provided in dispensers at the three-compartment sink for handwashing purposes.
  3. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A scoop was again found sitting directly in an insert of green sauce at the top of the prep cooler.The scoop for the ice machine was stored properly, not in direct contact with the ice inside the machine.REQUIRED ACTION: scoops must be stored such that the handle and/or exterior of the scoop does not contact the food.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink in the kitchen is not working- one faucet handle is missing and water is not available at the sink. There was no liquid soap and paper towel provided in dispensers at the three-compartment sink, where staff indicated they were currently washing their hands.REQUIRED ACTION: the hand sink must be repaired so that it is functional and is provided with hot and cold running water.Ensure that liquid soap and paper towel is provided in dispensers at the three-compartment sink for handwashing purposes.
  4. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The ice scoop was found sitting directly in the ice inside the ice machine in the area just outside the doors to the kitchen.A scoop was found sitting directly in an insert of green sauce at the top of the prep cooler.REQUIRED ACTION: scoops must be stored such that the handle and/or exterior of the scoop does not contact the food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was no probe-style thermometer available to monitor the internal temperature of foods during cooking, cooling and hot-holding.REQUIRED ACTION: obtain probe-style thermometers that are capable of measuring both hot and cold temperatures of foods (e.g. 0C to 100C) and use these to monitor food temperature during cooking, cooling and hot-holding procedures.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The pail of detergent connected to the dishwasher was empty at time of inspection.No chlorine sanitizer was detected at dish level after the final rinse cycle.REQUIRED ACTION: a new pail of detergent was connected to the dishwasher.The dishwasher company was called to arrange for servicing of the machine. All dishes and utensils are to be sanitized in 100 ppm chlorine at the three-compartment sink for 2 minutes, after they are washed in the dishwasher. Dishes and utensils are to be air-dried, or dried with paper towel if needed right away.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink in the kitchen is not working- one faucet handle is missing and water is not available at the sink. There was no liquid soap and paper towel provided in dispensers at the three-compartment sink, where staff indicated they were currently washing their hands.REQUIRED ACTION: the hand sink must be repaired so that it is functional and is provided with hot and cold running water.Ensure that liquid soap and paper towel is provided in dispensers at the three-compartment sink for handwashing purposes.
  5. Demand Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizing solution was prepared and available for use during food preparation and service at the time of inspection.REQUIRED ACTION: ensure that an approved sanitizing solution is prepared and available for use at all times during food preparation and service.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The ice scoop was found sitting directly in the ice inside the ice machine in the area just outside the doors to the kitchen.A scoop was found sitting directly in an insert of green sauce at the top of the prep cooler.REQUIRED ACTION: scoops must be stored such that the handle and/or exterior of the scoop does not contact the food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was no probe-style thermometer available to monitor the internal temperature of foods during cooking, cooling and hot-holding.REQUIRED ACTION: obtain probe-style thermometers that are capable of measuring both hot and cold temperatures of foods (e.g. 0C to 100C) and use these to monitor food temperature during cooking, cooling and hot-holding procedures.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The pail of detergent connected to the dishwasher was empty at time of inspection.No chlorine sanitizer was detected at dish level after the final rinse cycle.REQUIRED ACTION: a new pail of detergent was connected to the dishwasher.The dishwasher company was called to arrange for servicing of the machine. All dishes and utensils are to be sanitized in 100 ppm chlorine at the three-compartment sink for 2 minutes, after they are washed in the dishwasher. Dishes and utensils are to be air-dried, or dried with paper towel if needed right away.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Could not locate the chlorine test strips for monitoring the dishwasher sanitizer concentration.REQUIRED ACTION: ensure that chlorine test strips are available and instruct staff on how to use them daily to test the dishwasher sanitizer concentration.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink in the kitchen is not working- one faucet handle is missing and water is not available at the sink. There was no liquid soap and paper towel provided in dispensers at the three-compartment sink, where staff indicated they were currently washing their hands.REQUIRED ACTION: the hand sink must be repaired so that it is functional and is provided with hot and cold running water.Ensure that liquid soap and paper towel is provided in dispensers at the three-compartment sink for handwashing purposes.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Water was leaking from a pipe at the top of the dishwasher, to the right of the chemical pumps.REQUIRED ACTION: the leaking pipe must be repaired.
  6. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • -Some of the chemical bottles were not labeled. Action taken:-Staff was instructed to label all the chemicals with their name and content to avoid confusion/ chemical misuse.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • -Low temperature (chlorine-based dishwasher was measured at 50 ppm at dish-level). Action taken:-An air gap was observed in the sanitizer aid pipe. The machine was run several times and the gap was removed. Finally, the dishwasher was measured at 100 ppm at dish-level.-Staff was instructed to redo the dishes.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • -It was observed that some of the shelves inside the kitchen were lined with the cardboards. Action required:-Please remove the cardboards as those are absorbent and not easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -Deep cleaning is required in the main kitchen. -Clean all the shelves (especially the dry storage area), the floor, the ceilings above the food preparation area, below the dishwashing area.-Cleaning and sanitation schedule was not maintained (template will be provided with the report).
  7. Initial Inspection

    0 infractions