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Rayyan Restaurant

10019 106 Avenue NW Edmonton AB T5H 0N8 · Food - General

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 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?
      • No recent pest control reports were available onsite for review. Please ensure pest control documentation for a twelve month time period are available onsite for review.
  3. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer was available inside the two door upright cooler beside the unused hot holding unit to monitor the temperature of the food products inside the unit. Please ensure a thermometer is available for the unit.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No valid chlorine test strips were available onsite to measure the concentration of the sanitizer solution for the dishwasher or sanitizer pails.
    • 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?
      • No recent pest control reports were available onsite for review. Please ensure pest control documentation for a twelve month time period are available onsite for review.
  4. Monitoring Inspection

    7 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer was available inside the two door upright cooler beside the unused hot holding unit to monitor the temperature of the food products inside the unit. Please ensure a thermometer is available for the unit.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the hot holding unit for the samosa products was approximately 45C. The internal temperature of the various product using a probe thermometer was approximately between 45-50C. Informed operator who voluntarily discarded all the products on the stainless steel tray. The measured temperature of the unit after adjusting and increasing the temperature setting on the dial was only approximately 55C.Please ensure corrective actions are taken and hot holding unit is repaired/replaced and can maintain a temperature of at least 60C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The measured temperature for the interior of the sandwich prep cooler unit using a probe thermometer was approximately 8.5C. Requested operator remove and place all high risk food products (cut vegetables, seafood, meat products) into the nearby properly functioning upright cooler. Please ensure corrective actions are taken and unit repaired/replaced and able to maintain a temperature of 4 degrees Celsius or less.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No valid chlorine test strips were available onsite to measure the concentration of the sanitizer solution for the dishwasher or sanitizer pails.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing station upon entering the kitchen by the juice machines was not accessible and drink preparation was observed being completed in the basin. Requested operator remove container used for food preparation.A second handwashing sink close to the dishwasher was observed to have a garbage container limit access to proper handwashing.Please ensure all handwashing stations are accessible at all times.
    • 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?
      • No recent pest control reports were available onsite for review. Please ensure pest control documentation for a twelve month time period are available onsite for review.
    • 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?
      • The posted food handling permit was expired. Please ensure a valid food handling permit is posted onsite.
  5. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observed 16 whole raw shell poultry eggs mounted in a tray on a countertop without temperature control. External temperature measured to be 23.8C with an infrared thermometer. Directed Cook to discard and adulterate all 16 whole raw shell poultry eggs with concentrated bleach, in a garbage bin. Eggs discarded and adulterated at the time of inspection. Please store raw chicken eggs at 7C or lower to reduce the risk of rapid bacterial growth, foodborne illnesses. and ensure food safety.
    • 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 wall by the front of house sink had accumulated food debris and was visibly dirty. Corrected during inspection. Directed Cook to thoroughly clean the affected area. Please ensure all wall, floor and ceiling surfaces are maintained in a clean and sanitary manner to facilitate sanitary food handling and to prevent conditions that may promote harborage of pests.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Partially Corrected as of September 15, 2025.1. Finishing of the metal storage shelving unit by the bulk sugar container had been repaired. However, the finishing still had notable pitting. Repair or replace the damaged shelving unit. Ensure all food contact surfaces are made of material that is smooth, durable, impervious and easily cleanable to ensure sanitary food handling and to facilitate effective cleaning and sanitizing procedures. Correct by Sept 5, 2025. Please email PHI photo evidence of repaired or new shelving unit by September 26, 2025.Corrected as of September 15, 2025. 2. The wall by the dish washing sink and ceiling in the kitchen had been cleaned and appeared to be in a sanitary condition. 3. All broken tiles had been repaired. Initially confirmed via photo evidence received and onsite inspection dated September 15, 2025.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Observed a dirty scoop and a dirty single use disposable container, without a handle (improper scoop), stored in direct contact with approximately 1/8 full bulk salt container. Corrected during inspection. Directed cook and Manager to discard single-use disposable container, clean and sanitize dirty scoop and discard the salt. Salt discarded in garbage bin at time of inspection. Do not reuse, single use disposable utensils. Do not use utensils without handles as scoops. Do not store utensils in bulk food containers, to reduce the risk of cross contamination.
  6. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Chlorine sanitizer was not readily available at the time of inspection. Corrected during inspection. Coached Manager on mixing a 100ppm Chlorine sanitizer. Ensure your sanitizers are at approved concentrations (100ppm Bleach, 200ppm QUATs, 12.5-25ppm Iodine) when in operation to facilitate effective sanitizing procedures. Also have in place chemical test strips to verify the concentration of your approved sanitizers.2. Observed multiple wet, used cleaning cloths mounted on countertops. Corrected during inspection. Do not store wet, used cleaning cloths on countertops. Ensure cleaning cloths are stored in approved sanitizers when not in use, to prevent cross contamination of utensils, food equipment and food contact surfaces.Resource:1. AHS guide on Mixing an Approved Sanitizing Solution emailed with inspection report.https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-how-mix-an-approved-sanitizing-solution.pdf2.AHS Guidelines for the Use of Wiping Cloths emailed with inspection report:-https://www.google.ca/search?q=ahs+wiping+cloths
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Instructed Manager to discard all takeout food storage containers in cooler #1 / dry storage area and not use that area to store any food, food storage containers and any other non-food items to be used in the restaurant. Cooler #1 / dry storage area can only be used after comprehensive pest control activities have been conducted and the area has been deemed to be free of pest activity.
    • 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?
      • 1. Observed six live cockroaches in cooler #1, which is currently being used as a dry storage area. No evidence of pest activity was observed in food preparation, service, or other areas at the time of inspection. This represents localized pest activity. Immediate corrective action is required to prevent escalation, as cockroaches can contaminate food, food contact surfaces, and equipment if left unaddressed.Corrective Action:i. Operator must contact a licensed pest control company immediately (preferably Aug 29,2025) to assess and treat the affected area.ii. Written confirmation of scheduled pest control service to be submitted to PHI by Sept 5, 2025.iii. An Integrated Pest Management (IPM) plan must be implemented and provided to PHI by Sept 12/25 to prevent recurrence.Failure to take timely corrective action could worsen pest activity, ultimately resulting in a pest infestation and increased risk of contamination of food, food contact surfaces and whole facility in general.2. Receipt from Wow Pest Control company dated April 29, 2025 was onsite. However, pest control records were not available onsite at the time of inspection. Please have in place an effective pest control program and conduct pest monitoring activities on a monthly basis to prevent conditions that may promote harborage of pests. Also keep the three most recent months' pest control reports onsite, when in operation. Email PHI your three most recent pest control reports by Sept 5, 2025.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Observed aluminum foil lining the dinner plate storage area. Corrected during inspection. Foil discarded. Ensure all food contact surfaces are made of material that is smooth, durable, impervious, and easily cleanable to facilitate effective cleaning and sanitizing procedures.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Finishing of the metal storage shelving unit by the bulk sugar container was rusty, peeling and in disrepair. Repair or replace the damaged shelving unit. Ensure all food contact surfaces are made of material that is smooth, durable, impervious and easily cleanable to ensure sanitary food handling and to facilitate effective cleaning and sanitizing procedures. Correct by Sept 5, 2025.2. The wall by the dish washing sink and ceiling in the kitchen had accumulated food residue and grime and were visibly dirty. Thoroughly clean the affected areas. Ensure all surfaces within the facility are maintained in a clean and sanitary manner to facilitate sanitary food operations and to prevent harborage of pests. Correct by Sept 26, 2025.3. Observed multiple broken tiles throughout the facility. Repair or replace broken tiles. Ensure all surfaces within the facility are maintained in a clean and sanitary manner and in good repair, to facilitate sanitary food operations and to prevent harborage of pests. Correct by Sept 26, 2025.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Exterior of the white, bulk sugar storage container's lid was visibly dirt. Corrected during inspection. Lid removed from container, washed and sanitized at the time of inspection.2. Observed multiple scoops stored in bulk food containers (flour, spices, etc.), in direct contact with food. No visible evidence of contamination noted. Corrected during inspection. Scoops removed from bulk food containers and put away for washing. Do not store scoops in bulk food containers to reduce the risk of cross contamination.
  7. Risk Management Inspection

    0 infractions

  8. Initial Inspection

    3 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?
      • -An invoice will be e-mailed to you. Follow the instructions on how to pay and pay immediately. Once the payment is received, you will be e-mailed your Food Handling Permit. Print this off and post it in an area visible to patrons.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • -There were some pans stored underneath the racks in the basement. These were discarded.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -There was grease build up underneath the deep fryer. Have this thoroughly cleaned. -There was some build up of dust and grease on the vent hoods above the cooking equipment. It was indicated that a cleaner was scheduled to come in sometime next week. Provide written documentation from the cleaner verifying this.  -A storage bin for spices (cumin) had a build up of food and was sticky to the touch. This bin was removed and replaced with a new bin. Ensure the new bin is washed and sanitized before use. -The meat slicer had a build up of food. Discussed proper cleaning procedures (fully take apart after use and thoroughly wash, rinse and sanitize in the 2 compartment sink). The meat slicer was taken apart and placed in the sink.It is important to keep all areas thoroughly clean to prevent attraction of pests and contamination of food. A cleaning schedule was available from the operator.
  9. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • -There was grease build up underneath the deep fryer. Have this thoroughly cleaned. -There was some build up of dust and grease on the vent hoods above the cooking equipment. It was indicated that a cleaner was scheduled to come in sometime next week. Provide written documentation from the cleaner verifying this.  -A storage bin for spices (cumin) had a build up of food and was sticky to the touch. This bin was removed and replaced with a new bin. Ensure the new bin is washed and sanitized before use. -The meat slicer had a build up of food. Discussed proper cleaning procedures (fully take apart after use and thoroughly wash, rinse and sanitize in the 2 compartment sink). The meat slicer was taken apart and placed in the sink.It is important to keep all areas thoroughly clean to prevent attraction of pests and contamination of food. A cleaning schedule was available from the operator.