Skip to content
Loading map…

Punjab Parantha Hut

6574 28 Avenue NW Edmonton AB T6L 6N3 · Food - General

8 inspections

  1. Risk Management Inspection

    2 infractions

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Posted food handling permit is from 2019-2020 year. Ensure a valid and up to date food handling permit is posted somewhere visible to the public.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety training certificate not available upon request.Please have proof of food safety training onsite when requested.
  2. Risk Management Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Outstanding - mechanical dishwasher has heavy build up of grease. Dishes are not being rinsed adequately before placing in dishwasher.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Posted food handling permit is from 2019-2020 year. Ensure a valid and up to date food handling permit is posted somewhere visible to the public.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety training certificate not available upon request.Please have proof of food safety training onsite when requested.
    • 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 hand sink leaks water when the hot water tap is turned on.- The faucet of the left sink of the two compartment sink is not working.- The lighting in the walk-in cooler is very dim, it is difficult to see items at the back of the walk in cooler. Ensure plumbing is in good repair and sinks/ faucets/ plumbing are repaired or replaced. Once the issue is identified, do not wait to get it fixed/ repaired.Get better lighting in the walk-in cooler so the entire space is more visible.
  3. Monitoring Inspection

    14 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - Multiple dirty, damp cleaning cloths were stored on all food prep surfaces.- There was no sanitizer solution prepared.- Food prep surfaces appeared soiled and are not being properly cleaned and sanitized at regular intervalsEnsure sanitizer is always available when operating. Store cloths inside the sanitizer bucket when not in use and when cloths are soiled, switch out for new cloths. Ensure food prep surfaces are cleaned and sanitized regularly and at least every 2 hours.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • - Observed gloves being stored inside inserts of food (reusing gloves). - Observed gloves being put on without hand washing being done prior to this.Gloves are single use and must be discarded after taking them off. Do not reuse gloves. Hands must be washed prior to putting gloves on and after taking gloves off.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - Bag of red onions in a milk crate were stored directly on the floor in the back. (corrected during inspection) - Handles of scoops were touching food in food bin Ensure food is stored off the floor. Ensure scoops of handles are stored in such a way so the handle does not touch the food so the food is protected from contamination (ie. store in a clean container outside the food bin or get a new clean scoop every time).
    • 09. Are chemicals stored and handled in a safe manner?
      • Multiple spray bottles were unlabeled - one reportedly with lemon juice and another with degreaser. Sanitizer bucket initally used was a previous sour cream bucket and was labelled "sour cream". The new bucket used for sanitizer was unlabeled.All chemical containers/ bottles must be labelled with its contents. Do not use previous food containers to hold chemicals as they do not have the proper labels.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - A large pot of rice was in the back "cooling" however, it had been at room temperature for about 2.25 hours and was only at approx 55C. The lid was on the rice. Therefore, the rice is not being cooled quickly.- Vegetable pickle made in-house was being stored at room temperature. - A pan of curry was approx 40C with an IR thermometer Ensure foods are cooled quickly, for example - portioned into small metal containers, placed in an ice bath, mixed often, and not have a lid on top of it while cooling. The food must be cooled from hot to room temperature within 2 hours and then from room temperature to 4C or less within 4 hours. Staff food must be clearly labelled that it is for staff and it must be kept separate and away from food intended for the public. The pH of vegetable pickle should be checked if you wish to store it at room temperature. Please acquire pH test strips and ensure pH is less than 4.6.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was not dispensing detergent or chlorine sanitizer. Ensure the dishwasher is functioning properly and dispensing the correct chemicals. This needs to be checked at least daily, if not more often, to ensure it is working. Manual methods cannot be done at this time as the two compartment sink had one faucet for each sink and one of the faucets was not functional. A functional two compartment sink is required at minimum for manual dishwashing. Public health inspector to come back in one hour to check the dishwasher as the technician was called to come fix it.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Outstanding - mechanical dishwasher has heavy build up of grease. Dishes are not being rinsed adequately before placing in dishwasher.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • - There was no hand soap at the front hand sink. - There was no hot water at the back hand sink.Ensure hand sinks are always supplied with soap and paper towels and hot/cold running water.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Clean food bins were stored directly on the dirty cloths bin/ hamper.Ensure clean items are kept separate and away from dirty items. Do not store anything on the dirty cloths bin/ hamper.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Posted food handling permit is from 2019-2020 year. Ensure a valid and up to date food handling permit is posted somewhere visible to the public.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety training certificate not available upon request.Please have proof of food safety training onsite when requested.
    • 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 hand sink leaks water when the hot water tap is turned on.- The faucet of the left sink of the two compartment sink is not working.- The lighting in the walk-in cooler is very dim, it is difficult to see items at the back of the walk in cooler. Ensure plumbing is in good repair and sinks/ faucets/ plumbing are repaired or replaced. Once the issue is identified, do not wait to get it fixed/ repaired.Get better lighting in the walk-in cooler so the entire space is more visible.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General sanitation of the entire facility is very poor. All surfaces are either greasy to the touch, have food buildup or are dirty. The below list is not an exhaustive list,- The back area needs to be better organized, including so there is access to the back door to dispose of garbage/ recycling- The mixer has a buildup of grease and grime on all surfaces- All bins, containers, in the storage rooms and on the prep lines, including dry food bins and spice containers, have a buildup of food debris and grime- High touch surfaces (ie. light switches, door handles, faucet handles, soap and paper towel dispensers, etc.) are extremely greasy and do not seem to be washed and sanitized often - The cook line where stoves and deep fryers are have buildup of grease, grime and food. This include the floor, and all sides of the equipment- The ceiling tiles are dirty and some are flaking
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Outstanding - cleaning required - back north west corner is cluttered and needs cleaning- clean under shelving by walk-in cooler.- under and behind mixer Under cookline
  4. Risk Management Inspection

    8 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - Bag of red onions in a milk crate were stored directly on the floor in the back. (corrected during inspection) - Handles of scoops were touching food in food bin Ensure food is stored off the floor. Ensure scoops of handles are stored in such a way so the handle does not touch the food so the food is protected from contamination (ie. store in a clean container outside the food bin or get a new clean scoop every time).
    • 09. Are chemicals stored and handled in a safe manner?
      • Multiple spray bottles were unlabeled - one reportedly with lemon juice and another with degreaser. Sanitizer bucket initally used was a previous sour cream bucket and was labelled "sour cream". The new bucket used for sanitizer was unlabeled.All chemical containers/ bottles must be labelled with its contents. Do not use previous food containers to hold chemicals as they do not have the proper labels.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Outstanding - mechanical dishwasher has heavy build up of grease. Dishes are not being rinsed adequately before placing in dishwasher.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Posted food handling permit is from 2019-2020 year. Ensure a valid and up to date food handling permit is posted somewhere visible to the public.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety training certificate not available upon request.Please have proof of food safety training onsite when requested.
    • 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 hand sink leaks water when the hot water tap is turned on.- The faucet of the left sink of the two compartment sink is not working.- The lighting in the walk-in cooler is very dim, it is difficult to see items at the back of the walk in cooler. Ensure plumbing is in good repair and sinks/ faucets/ plumbing are repaired or replaced. Once the issue is identified, do not wait to get it fixed/ repaired.Get better lighting in the walk-in cooler so the entire space is more visible.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Outstanding - cleaning required - back north west corner is cluttered and needs cleaning- clean under shelving by walk-in cooler.- under and behind mixer Under cookline
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General sanitation of the entire facility is very poor. All surfaces are either greasy to the touch, have food buildup or are dirty. The below list is not an exhaustive list,- The back area needs to be better organized, including so there is access to the back door to dispose of garbage/ recycling- The mixer has a buildup of grease and grime on all surfaces- All bins, containers, in the storage rooms and on the prep lines, including dry food bins and spice containers, have a buildup of food debris and grime- High touch surfaces (ie. light switches, door handles, faucet handles, soap and paper towel dispensers, etc.) are extremely greasy and do not seem to be washed and sanitized often - The cook line where stoves and deep fryers are have buildup of grease, grime and food. This include the floor, and all sides of the equipment- The ceiling tiles are dirty and some are flaking
  5. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Repeat: Prepared potato and vegetables were being stored at room temperature at the Paratha station. These items must be kept below 4C. Do not leave perishable foods at room temperature.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • mechanical dishwasher has heavy build up of grease. Dishes are not being rinsed adequately before placing in dishwasher.
    • 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 cold tap not working
    • 15. Is the facility free of a pest infestation?
      • cockroach noted in white shelving unit by washrooms.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • cleaning required - back north west corner is cluttered and needs cleaning- clean under shelving by walk-in cooler.- under and behind mixer Under cookline
  6. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Repeat: Prepared potato and vegetables were being stored at room temperature at the Paratha station. These items must be kept below 4C. Do not leave perishable foods at room temperature.
  7. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Repeat: Prepared potato and vegetables were being stored at room temperature at the Paratha station. These items must be kept below 4C. Do not leave perishable foods at room temperature.
    • 15. Is the facility free of a pest infestation?
      • Cockroaches noted in back storage room and dishwashing area. Repleta flies noted in dishwashing area and back area by mixer.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Repeat: Inadequate lighting in the back storage room, which prevents adequate cleaning. Dish sink tap is broken. Faucet does not reach both compartments.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deep cleaning is required throughout. Please address all surfaces and areas where greasy build up or food debris is accumulating, including back storage room, area by mixer, dishwashing area, equipment and floors.Very heavy build up of dust on ceilings.
  8. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Repeat: Prepared potato and vegetables were being stored at room temperature at the Paratha station. These items must be kept below 4C. Do not leave perishable foods at room temperature.
    • 15. Is the facility free of a pest infestation?
      • Cockroaches noted in back storage room and dishwashing area. Repleta flies noted in dishwashing area and back area by mixer.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Repeat: Inadequate lighting in the back storage room, which prevents adequate cleaning. Dish sink tap is broken. Faucet does not reach both compartments.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Walls and door trim to back pantry is unfinished. Note: This may hinder proper pest control.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Back storage room is cluttered and dirty. Please organize and clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deep cleaning is required throughout. Please address all surfaces and areas where greasy build up or food debris is accumulating, including back storage room, area by mixer, dishwashing area, equipment and floors.Very heavy build up of dust on ceilings.