Rigani Greek Infused Kitchen
31C Perron Street St. Albert AB T8N 1E6 · Food - General
8 inspections
- Risk Management Inspection
3 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- ***The records stopped Mar 13, 2025. Discussed that the records were to be kept up to date and were to be done at least once daily.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- ***There was grease dripping down the commercial canopy and accumulating on the fire suppression nozzles.***There was a build up of grease and debris on the non food surfaces. The commercial canopy was greasy and there was oil running down the insides and dripping off the fire suppression system and onto food contact surfaces.
- 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 commercial canopy cleaning through to the roof had been scheduled April 16, 2025. ***The commercial canopy ventilation system was not being maintained. There was grease dripping down and the cleaning through to the roof was overdue (due Oct 2024).
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Risk Management Inspection
3 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- ***There was a build up of grease and debris on the non food surfaces. The commercial canopy was greasy and there was oil running down the insides and dripping off the fire suppression system and onto food contact surfaces.
- 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 commercial canopy ventilation system was not being maintained. There was grease dripping down and the cleaning through to the roof was overdue (due Oct 2024).
- 23. Is the facility maintained in a clean and sanitary condition?
- ***The high touch surfaces (exterior of the front upright cooler, the handles on the cooler drawers had an accumulation of dirt and debris present.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
3 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- ***There was a build up of grease and debris on the non food surfaces. The commercial canopy was greasy and there was oil running down the insides and dripping off the fire suppression system and onto food contact surfaces.
- 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 commercial canopy ventilation system was not being maintained. There was grease dripping down and the cleaning through to the roof was overdue (due Oct 2024).
- 23. Is the facility maintained in a clean and sanitary condition?
- ***The high touch surfaces (exterior of the front upright cooler, the handles on the cooler drawers had an accumulation of dirt and debris present.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
6 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- ***temperature logs were not present. Operator indicated he had removed them from the facility. Records are to be available for review.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- ***There was a build up of grease and debris on the non food surfaces. The commercial canopy was greasy and there was oil running down the insides and dripping off the fire suppression system and onto food contact surfaces.
- 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 current Pest control records available. Pest control records are to be completed monthly and kept 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 expired Food Handling Permit was posted in the restaurant (exp Mar 31, 2024). Confirmed that they had paid the invoice for the upcoming year (they had). Both the current FHP and the upcoming FHP were sent to the operator during the inspection.
- 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 commercial canopy ventilation system was not being maintained. There was grease dripping down and the cleaning through to the roof was overdue (due Oct 2024).
- 23. Is the facility maintained in a clean and sanitary condition?
- ***The high touch surfaces (exterior of the front upright cooler, the handles on the cooler drawers had an accumulation of dirt and debris present.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
5 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- April 3, 2024***Temperature logs were not being maintained. Discussed options for record keeping.Mar 15, 2024***temperature logs were not present. Discussed and will provide sample templates with this report.
- 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?
- ***Facility was operating without a valid Food Handling Permit. Discussed with the operator who indicated he would pay for the permit right away.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- ***Previously discussed that the ventilation canopy was to be in operation when the facility was open. Discussed again during this inspection. Again this was corrected during the inspection.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- April 3, 2024***The canopy cleaning through to the roof had not been completed. Operator indicated that the company used was busy. Discussed the importance of the maintenance and indicated a follow up for this item would be done the beginning of May.Mar 15, 2024***The commercial canopy ventilation system was not being maintained. There was grease dripping down and the cleaning through to the roof was overdue (due Aug 2023).
- 23. Is the facility maintained in a clean and sanitary condition?
- April 3. 2024***There was a build up of grease and debris present. -On the shelf beside the hand sink there was grease with flies trapped in it. -There was a build up of grease on the floor. Discussed that this may be a consequence of not having the ventilation system on when the deep fryer was on.-There was a build up of grease and debris present in the hard to reach areas and -There was a build up of grease and debris present on the sides of the cooking equipment.Mar 15, 2024***There was a build up of grease and debris on the non food surfaces. The floor, in corners and around equipment legs and there was a buildup of dirt around the ceiling vents, there was grease dripping down the commercial canopy.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Risk Management Inspection
5 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- ***temperature logs were not present. Discussed and will provide sample templates with this report.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- ***The front hand sink was not in proper operating condition. The sink was not properly draining. Operator indicated that a plumber had already been called. As a temporary measure one of the basins for the three compartment sink could be set up for hand washing. The staff washroom hand sink is not an acceptable alternative.
- 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 current Pest control records available. Pest control records are to be completed monthly and kept onsite for review.
- 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 commercial canopy ventilation system was not being maintained. There was grease dripping down and the cleaning through to the roof was overdue (due Aug 2023).
- 23. Is the facility maintained in a clean and sanitary condition?
- ***There was a build up of grease and debris on the non food surfaces. The floor, in corners and around equipment legs and there was a buildup of dirt around the ceiling vents, there was grease dripping down the commercial canopy.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Monitoring Inspection
11 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- ***temperature logs were not present. Discussed and will provide sample templates with this report.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- ***the front cooler was being left open when the unit was not being used. This could allow debris to fall into the foods. The lid was closed during the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- ****the front cooler was being left open when the unit was not being used. The temperature of the perishable foods in this area was 9C. The lid was closed and the temperature had gone down to 5C by the end of the inspection. Ensure lids are closed to help maintain safe temperatures.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- ***there were potatoes in oil and lemon sitting at room temperature. Discussed that unless testing was done for shelf stability, perishable foods are to be stored below 4C or above 60C. The tray was moved the cooler.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- ***Thawing procedures were not being followed. Shrimp was being left in standing water. Discussed proper thawing procedures under running water and demonstrated the set up.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- ***The front hand sink was not in proper operating condition. The sink was not properly draining. Operator indicated that a plumber had already been called. As a temporary measure one of the basins for the three compartment sink could be set up for hand washing. The staff washroom hand sink is not an acceptable alternative.
- 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 paper towels present by the hand sink. Corrected during the inspection and the dispenser was restocked.
- 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 current Pest control records available. Pest control records are to be completed monthly and kept onsite for review.
- 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 commercial canopy ventilation system was not being maintained. There was grease dripping down and the cleaning through to the roof was overdue (due Aug 2023).
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- ***The canopy was not on at the start of the inspection. The canopy is to be on at all times when the facility is in regular operation. This may be part of the source of the build up of grease on the floors and non food contact surfaces.
- 23. Is the facility maintained in a clean and sanitary condition?
- ***There was a build up of grease and debris on the non food surfaces. The floor, in corners and around equipment legs and there was a buildup of dirt around the ceiling vents, there was grease dripping down the commercial canopy.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?