Rangoli Kitchen + Bar
1011 Keswick Drive SW Edmonton AB T6W 4T4 · Food - General
7 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Written cleaning schedules/records are not available.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
6 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- A food handler was observed drying their hands with a reusable cloth towel.- Proper handwashing practices reviewed. Use the paper towel only.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1 Liter of whipping cream on the counter was measured at 24C. Dood discarded- High risk foods must be stored at less than 4C or greater than 60C.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The glasswasher rinse temperature was measured at 67C at the plate, needs to be at minimum 71C at the plate (or 82C on the external rinse gauge). The external gauges on the glasswasher do not appear to be functioning properly.- Send all glassware to the kitchen for washing until the machine is operating properly and 82C is confirmed on the external rinse gauge.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- There are no gauges on the kitchen dishwasher for monitoring the rinse temperature, ensuring that a minimum of 82C is obtained during the rinse cycle.- Obtain a waterproof maximum/minimum registering thermometer.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. Utensils in the cooking area are being stored in plain water in between uses. 2. Bulk dry food dispensers are being stored with the handles in contact with the foods.3. Bar counter: The pop dispenser nozzle and hose were in direct contact with the beverage ice.- Proper utensil storage practices reviewed.
- 23. Is the facility maintained in a clean and sanitary condition?
- Written cleaning schedules/records are not available.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used wiping cloths are being left on surfaces and no premade sanitizer solution was prepared prior to food handling activities starting for the day.- Sanitizer solutions must be available in all food handling areas and cloths immersed in the solutions after each use.- Staff prepared 200 ppm quat sanitizer solutions.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Observed staff wipe their hands in their aprons as a means of drying.- Use single use paper towel to dry hands after washing.Observed the cook handle their cell phone and then proceeded to food handling activities without first washing their hands.- Staff should not be handling their phones while on duty and must wash their hands after handling their phones.
- 09. Are chemicals stored and handled in a safe manner?
- Spray bottles containing cleaners are not labelled.- All containers of cleaning supplies must be properly labelled as to contents.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The prep cooler at the North End of the cooking line is operating at 9C, needs to be at 4Cor colder.- Remove high risk perishable foods until the cooler can maintain a temperature of 4C or colder.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The designated handwash sink in the bar area is being used to store dirty glassware and no paper towel was available at the sink.- Designated handwash sinks are to be used for handwashing only and are to be kept empty at all times.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Rubber base boarding is missing in the washrooms.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Knives are being stored in the space between equipment tables.- Store used utensils/knives on the counter/on trays and send for frequent washing.
- 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?
- Rubber base boarding is missing in the washrooms.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Initial 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)?
- The glasswasher rinse temperature is not reaching at least 71C at the plate. The external gauges need calibration.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Rubber base boarding is missing in the washrooms.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?