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Punjab Sweets & Restaurant

9393 34 Avenue NW Edmonton AB T6E 5W8 · Food - General

9 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - foods in the freezer were not covered or protected from potential contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - Many areas and items used for food handling were unsanitary with a build up of grime, foodstuffs, grease, dirt, spills, etc. that require thorough cleaning that includes but is not limited to the following:- Ice machine inside and out- Potato and onion storage room
  4. Monitoring Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **- cooked potatoes (2 large oversized bins) were improperly stored on the dirty floor to cool.** - raw meat was stored in the cooler above and beside ready-to-eat sauces. A pan with what appeared to be blood from meat and pieces of raw meat was improperly stored above a shelf that contained cleaned chafing inserts.** - foods in the freezer were not covered or protected from potential contamination.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ** - personal drinks stored in multiple areas with active food preparation. Please designate an area for personal drinks that will not have the potential to contaminate foods or hands while food handling.** - staff member was observed handling/using cell phone during active food handling, no handwashing.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • **- cooked potatoes (2 large oversized bins) were improperly stored on the dirty floor to cool.** - raw meat was stored in the cooler above and beside ready-to-eat sauces. A pan with what appeared to be blood from meat and pieces of raw meat was improperly stored above a shelf that contained cleaned chafing inserts.** - foods in the freezer were not covered or protected from potential contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - food and food equipment were stored on the floors in the storage room. Do not store food and/or food equipment on dirty floors** - scoops were stored with the dirty high touch surface in contact with food ingredients.
    • 09. Are chemicals stored and handled in a safe manner?
      • ** - spray bottle of bleach was not labelled to describe its contents in order to prevent accidental and potentially dangerous mixing of opposing chemicals. Please label all chemical spray bottles with its contents.** - chemicals were stored above and beside/with foods (storage room)
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - cooked potatoes were improperly cooling (on the dirty floor) in large or oversized amounts. Temperature was verified at 29- 37’C external and 35’C internal temperature. Please divide large quantities of cooked foods to aid the process of cooling the foods in a quick/rapid manner to prevent bacterial growth. Asked to be placed in the cooler
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - counter cooler warm and measured/verified at a temperature of 13 external temperature and 18’C internal temperature. PHI asked for all food containers and ingredients within to be relocated to another working cooler (must be a temperature of 4’C or less).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - a bus pan of cooked potato/vegetable mixture (samosa filling? Pakora mix?) was stored at room temperature on the table. Temperatures were verified at 33.9’C external 29’C internal temperature. Asked to be stored in the cooler. ** - 4 cooked meat skewers were stored on the countertop at room temperature. Temperature was verified at 21’C Internal and 22’C external. Discarded upon request of PHI. ** - bowl cooked rice was stored on the counter at room temperature. Temperature was verified at 24-25 ’C internal and 23’C external. Discarded upon request.
    • 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 flooring below the cooking line was in disrepair.Action required:-Please repair the floor.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - Many areas and items used for food handling were unsanitary with a build up of grime, foodstuffs, grease, dirt, spills, etc. that require thorough cleaning that includes but is not limited to the following:- Can opener- Butcher block table and edges- Butcher block table legs and shelf- Industrial mixer in the main kitchen- Industrial mixer in the storage room- The shelving in the storage room- Dough sheeter- Door to the walk in cooler and the door edge- All containers and lids to containers- Food liquid spills on the walls and shelves of the walk in cooler- Weigh scales- Ice machine inside and out- Counter cooler (non functioning) contained what appeared to be mold-like substances and other filth – food was stored within.- Pots with extreme buildup on the exterior and around handles were observed- Food safety-related binders- Test strip container (QUAT)- Paper labels on containers were observed that should have been removed during proper and thorough cleaning
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - clean utensils were stored in a plastic container that was full of food, debris, spills, and dirt. Please ensure that clean utensils are stored in a sanitary manner when not in use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - Floors, walls, ceilings, bathrooms were unsanitary with a build up of grime, foodstuffs, grease, dirt, spills, etc. that require thorough cleaning that includes but is not limited to the following: -walls and ceilings around the ventilation canopy going out further into the kitchen exhibited a build up of soot, grease, grime, and dirt. - sinks and walls in the dishwashing area exhibited a build up of debris and - the door into potato storage, the walls/shelf/floors of the room that contains potato storage- customer toilet bases, urinals, minor cleaning required in staff washroom (all). Ensure that the paper towel is stored in the appropriate dispenser
  5. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -The sliced tomatoes container were stored above the ice cube tray, measured at 20C.-The container was not fully submerged in the ice.Action taken:-Staff was instructed to discard the sliced tomatoes since it had been more than 2 hours the tomato container was stored on ice. -Time and temperature abuse discussed with the staff.-Staff was instructed to fully submerge the containers in ice to maintain temperature 4C or below.
    • 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 flooring below the cooking line was in disrepair.Action required:-Please repair the floor.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • -The recyclable garbage bag was hung on the side of the cleaned utensil storage shelve, the garbage bag was touching the cleaned utensils.Action taken:-Staff was instructed to separately store the garbage. Should not come in contact with cleaned utensil, food handling storage areas to prevent contamination.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** The following food related items require thorough cleaning and scrubbing include but are not limited to: -Every pot and wok had a thick build up of grime, food, grease, and caked on food on the interiors, exteriors and handles of every pot/wok.-both industrial mixers were dirty, and a build up of food debris, grime was observed. PHI was informed one of the mixers were not in use but was stored in the unsanitary condition – must remain clean when not in use. The dough roller was dirty and build up was observed on controls and high touch surfaces.-ice machine lid and exterior was filthy and displayed a lack of handwashing by staff, the interior was also dirty.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Additional cleaning is still required for these areas: shelving racks in the dry storage room
  8. Risk Management Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • **-do not store food and/or food equipment on the dirty floor at any time.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **-do not allow staff to keep dirty personal items such as phones in the kitchen during food preparation or stored on food equipment. Store in an area that is not used for food preparation. Wash hands immediately after use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** The following food related items require thorough cleaning and scrubbing include but are not limited to:-the butter-wash or butter slurry container was not clean, build up evident on the edges -Every pot and wok had a thick build up of grime, food, grease, and caked on food on the interiors, exteriors and handles of every pot/wok.-every food equipment door and door edge, every handle was dirty and build up was observed.-both food scales were dirty and build up of food debris was observed-both industrial mixers were dirty, and a build up of food debris, grime was observed. PHI was informed one of the mixers were not in use but was stored in the unsanitary condition – must remain clean when not in use. The dough roller was dirty and build up was observed on controls and high touch surfaces.-every speed rack, every cooler rack and shelf, every metal shelf in storage and in the kitchen were very dirty with a build up of grime, dirt, food debris, and spilled unknown substances. -the shelf over top of the stove had a thick layer of burned oil and grease on the underside, the fryer chimneys also had a thick layer of burned oil and grease observed. Both potential fire hazards. -containers in use, containers in storage, containers in the walk ins were very dirty with a build up of grime and dirt on the interiors and exteriors. Lids were observed to be in the same unsanitary manner-food equipment throughout the dry storage room was put away in a filthy condition: containers, scoops, wok stands, mixer, other pieces of food equipment. DO NOT store food equipment in an unsanitary condition. All items within a food establishment must be maintained in a clean and sanitary condition.-ice machine lid and exterior was filthy and displayed a lack of handwashing by staff, the interior was also dirty.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **-remove/discard/replace all broken containers and food equipment. Do not use duct tape to repair any food equipment or plumbing. Remove all duct tape from the kitchen, food preparation, food storage areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Additional cleaning is still required for these areas:-shelving racks in the dry storage room-the floor and wall behind cooking equipment-the sides of the deep fryer units
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **-all washrooms (staff and customer) were observed in an unsanitary condition: the baby change table, the toilets, urinals, sinks, doors, door edges, light switches, paper towel and soap dispensers were not cleaned regularly and build up was observed. The floors in the staff bathroom had thick build up around the edges.**-the staff bathroom counter is in poor repair – the counter has become delaminated in areas and is no longer cleanable, non-absorbent, smooth, or durable. The sink is chipped along the enamel and is beginning to rust.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **-the following general areas require thorough cleaning and scrubbing include but are not limited to:-front customer area table edges, chairs-floors under equipment, cook line, the entire dry storage room (x2), under every counter and/or table, under and around the dishwashing station.-ventilation canopy filters, the walls beside and around the ventilation cook canopy.
  9. Demand Inspection

    13 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **- no ready made sanitizer was available at the beginning of inspection, the kitchen was already open and food handling had commenced. Staff member created sanitizer solution and tested it without prompting by PHI. Ensure that a sanitizer solution is made at the beginning of every shift and as often as necessary, and at the correct concentration to store wet used dirty cleaning cloths when not in use. The solution should be created before food handling begins for the day.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • **-ensure all foods are covered and protected from contamination when in storage – many food items were not covered in the freezer and cooler. Several food items in the freezer appeared freezer burned. **-do not store food and/or food equipment on the dirty floor at any time.**-dirty scoops and bowls were used to scoop dry food ingredient. The dirty high touch surfaces of the scoops were in direct contact with the food ingredient. Do not use bowls as food scoops at any time.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • **-Cross contamination of food was observed: dirty used spoons and scoops were observed being used for multiple food items. The food debris from an orange-colored spice was observed on a spoon used to scoop a white dry bulk ingredient, contaminating it. Train the staff on food allergy prevention and how to prevent cross contamination of foods.**-Stacking of food was observed (cross contamination) in the cooler, in storage, and in the kitchen. Do not allow the dirty bottom of one container to be stored and in direct contact with the open unprotected food beneath. Ensure foods are properly covered and protected before stacking another item on top.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **-do not allow staff to keep dirty personal items such as phones in the kitchen during food preparation or stored on food equipment. Store in an area that is not used for food preparation. Wash hands immediately after use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **-dirty scoops and bowls were used to scoop dry food ingredient. The dirty high touch surfaces of the scoops were in direct contact with the food ingredient. Do not use bowls as food scoops at any time.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **- high hazard cooked potatoes were stored at room temperature overnight. Cooked potatoes are potentially hazardous and may grow bacteria rapidly once the cooking process has been completed. Do not store cooked potatoes at room temperature when not in use. Discarded during inspection. Potatoes were 18’C external temperature, 16’C internal temperature.**-improper cooling observed: large batch of potatoes were cooked and stored in an oversized container to cool. Do not store cooked foods in large containers or keep in large batches during the cooling process. Divide into smaller quantities and containers that are not deep (max 4 inches high) to ensure that the potatoes and other cooked foods cool RAPIDLY, then store in the cooler or freezer till needed.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **-Raw/uncooked chicken was left out overnight to thaw at room temperature (staff own admission). Do not thaw high risk foods at room temperature. Thaw safely by using one or more of the following methods 1. Microwave, 2. Ice bath, 3. In the cooler overnight, 4. Under COLD RUNNING water (do not turn off the water or use hot water). Discarded during inspection. Chicken measured 17’C external temperature.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **-two sinks (one in the kitchen, one in the staff washroom) were not supplied with paper towels. 2 Paper towels rolls were stored unprotected on the dirty diaper change table in the customer washroom.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **-remove/discard/replace all broken containers and food equipment. Do not use duct tape to repair any food equipment or plumbing. Remove all duct tape from the kitchen, food preparation, food storage areas.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** The following food related items require thorough cleaning and scrubbing include but are not limited to:-the butter-wash or butter slurry container was not clean, build up evident on the edges -Every pot and wok had a thick build up of grime, food, grease, and caked on food on the interiors, exteriors and handles of every pot/wok.-every food equipment door and door edge, every handle was dirty and build up was observed.-both food scales were dirty and build up of food debris was observed-both industrial mixers were dirty, and a build up of food debris, grime was observed. PHI was informed one of the mixers were not in use but was stored in the unsanitary condition – must remain clean when not in use. The dough roller was dirty and build up was observed on controls and high touch surfaces.-every speed rack, every cooler rack and shelf, every metal shelf in storage and in the kitchen were very dirty with a build up of grime, dirt, food debris, and spilled unknown substances. -wood tables, stainless steel tables were filthy – build up of grime, food debris, grease and dirt was observed on the supports/legs, the shelves, the undersides, the edges-the shelf over top of the stove had a thick layer of burned oil and grease on the underside, the fryer chimneys also had a thick layer of burned oil and grease observed. Both potential fire hazards. -containers in use, containers in storage, containers in the walk ins were very dirty with a build up of grime and dirt on the interiors and exteriors. Lids were observed to be in the same unsanitary manner-food equipment throughout the dry storage room was put away in a filthy condition: containers, scoops, wok stands, mixer, other pieces of food equipment. DO NOT store food equipment in an unsanitary condition. All items within a food establishment must be maintained in a clean and sanitary condition.-ice machine lid and exterior was filthy and displayed a lack of handwashing by staff, the interior was also di
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **-all washrooms (staff and customer) were observed in an unsanitary condition: the baby change table, the toilets, urinals, sinks, doors, door edges, light switches, paper towel and soap dispensers were not cleaned regularly and build up was observed. The floors in the staff bathroom had thick build up around the edges.**-the staff bathroom counter is in poor repair – the counter has become delaminated in areas and is no longer cleanable, non-absorbent, smooth, or durable. The sink is chipped along the enamel and is beginning to rust.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **-the following general areas require thorough cleaning and scrubbing include but are not limited to:-front customer area table edges, chairs-floors under equipment, cook line, the entire dry storage room (x2), under every counter and/or table, under and around the dishwashing station.-ventilation canopy filters, the walls beside and around the ventilation cook canopy.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Additional cleaning is still required for these areas:-shelving racks in the dry storage room-the floor and wall behind cooking equipment-the sides of the deep fryer units