Punjab Chaat House
1523 50 Street NW Edmonton AB T6L 7C9 · Food - General
7 inspections
- Monitoring Inspection
0 infractions
- Risk Management Inspection
8 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bowls are being used as scoops and are being left in food. Discontinue this practice as it will lead to contamination. Scoops are being left in bulk food containers.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- food was being left out to thaw, including a tray of meat.A pan of Bread Pakora was being left to cool at room temperature and were 24 Celsius. Please ensure that they are placed in cooler.The sweets coolers were 12 Celsius and 10 Celsius. Please ensure that perishable sweets are stored below four Celsius.The upright front display cooler was 14 Celsius. Please do not store perishable items in the cooler unless it is below four Celsius.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- improper dishwashing observed. Dirty dishes are being stored on both sides of the dishwasher, there is no flow. Please ensure that only clean dishes are on one side of the dish washer.The dishwashing sink tap is running continuously, which may be contributing to no hot water available. Test strips are expired and run out.Inspector advised the owner that renovations to the dishwashing are may be required soon.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Test strips are required
- 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?
- Pest control records were not available. Note: Many bait stations were very dirty and out of place or upside down. Please ensure bait stations are in good condition.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Floor is worn in several areas by the cook line, allowing pooling and accumulation of debris.The wall behind and beside the hand sink is is in disrepair and cannot be cleaned. The wall and baseboard by the north kitchen door is in disrepair
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The cooler by dough roller is dripping onto foods. Please repair.
- 23. Is the facility maintained in a clean and sanitary condition?
- Wall by barbershop door is dirty.Wall behind khoya machine and hoses machine are dirty.Pantry requires cleaning. Electric drill very dirty.Plugs by cook line crusted.Cooler door handles dirtyFloors, ceilings and walls require cleaning. General cleaning is required. Facility is not maintaining cleaning schedule.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
10 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Water in the sanitizing bucket was 0 ppm Chlorine.New test strips are required.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bowls are being used as scoops and are being left in food. Discontinue this practice as it will lead to contamination. Scoops are being left in bulk food containers.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- food was being left out to thaw, including a tray of meat.A pan of Bread Pakora was being left to cool at room temperature and were 24 Celsius. Please ensure that they are placed in cooler.The sweets coolers were 12 Celsius and 10 Celsius. Please ensure that perishable sweets are stored below four Celsius.The upright front display cooler was 14 Celsius. Please do not store perishable items in the cooler unless it is below four Celsius.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- improper dishwashing observed. Dirty dishes are being stored on both sides of the dishwasher, there is no flow. Please ensure that only clean dishes are on one side of the dish washer.The dishwashing sink tap is running continuously, which may be contributing to no hot water available. Test strips are expired and run out.Inspector advised the owner that renovations to the dishwashing are may be required soon.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Test strips are required
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- The facility did not have an adequate supply of hot water upon inspection.
- 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?
- Pest control records were not available. Note: Many bait stations were very dirty and out of place or upside down. Please ensure bait stations are in good condition.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Floor is worn in several areas by the cook line, allowing pooling and accumulation of debris.The wall behind and beside the hand sink is is in disrepair and cannot be cleaned. The wall and baseboard by the north kitchen door is in disrepair
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The cooler by dough roller is dripping onto foods. Please repair.
- 23. Is the facility maintained in a clean and sanitary condition?
- Wall by barbershop door is dirty.Wall behind khoya machine and hoses machine are dirty.Pantry requires cleaning. Electric drill very dirty.Plugs by cook line crusted.Cooler door handles dirtyFloors, ceilings and walls require cleaning. General cleaning is required. Facility is not maintaining cleaning schedule.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Floor is worn in several areas by the cook line, allowing pooling and accumulation of debris.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
5 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Sweets display was 15C. Keep perishable foods below 4C. Samosas and pastries in warmer were 35C. Keep them above 60C.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Water supply tot the hand sink was turned off due to a leak. Repair immediately.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Floor is worn in several areas by the cook line, allowing pooling and accumulation of debris.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Deli table cutting board is worn and requires replacing. Dishwasher needs descaling.
- 23. Is the facility maintained in a clean and sanitary condition?
- Walls, ceiling and floor require cleaning. Back pantry requires organizing and cleaning. Heavy food build up on cook line and between cooking equipment.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Some foods were uncovered in the cooler. Bags of grains were being stored on the floor in pantry.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- White build up noted in the dishwasher. Please maintain.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand sink was not stocked with soap and paper towel.
- 23. Is the facility maintained in a clean and sanitary condition?
- Organizing required in the pantry area. Canopy grates require cleaning.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?