Skip to content
Loading map…

Root of Beirut

10208 127 Avenue NW Edmonton AB T5E 0B8 · Food - General

8 inspections

  1. Risk Management Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • More staff required to complete food safety training
  2. Monitoring Inspection

    4 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?
      • Chicken shawarma cut from the cone was being left at the base of the cone. Chicken must undergo a secondary cooking step immediately after being cut from the cone. After this step, the chicken can be stored in a hot holding unit, served immediately, or cooled properly for future use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooler with cut veggies was measured to be at ~14C. All perishable items were moved to a functional cooler
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Hand sink faucet for sink in the back was in disrepair
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cooler used for cut vegetables was in disrepair. The operator indicated that they will contact a technician immediately and discontinue its use until it is repaired.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Probe thermometers to check the internal temperature of rotisserie chicken was not available.Make sure that Probe thermometer is available to ensure that cooked temperature of whole chicken is 180 degrees F.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A cooler in the cook line was in disrepair (not maintaining 4C or colder).-Service the cooler.
  5. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Probe thermometers to check the internal temperature of rotisserie chicken was not available.Make sure that Probe thermometer is available to ensure that cooked temperature of whole chicken is 180 degrees F.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A cooler in the cook line was in disrepair (not maintaining 4C or colder).-Service the cooler.
  6. Monitoring Inspection

    9 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Some expired spices were present in the dry storage area.Operator removed and discarded them, as instructed by PHI.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning clothes were observed on the kitchen counter.Manager indicated that they use third party services to laundry used cleaning clothes.Staff removed the clothes from counter and placed them in laundry bin.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • In the upright freezer raw meat was placed directly above the vegetables.Cardboard was re-used as a storage container for chicken nuggets.Staff re-arranged the raw meat products in the lower shelves as instructed by PHI.Chicken nuggets were removed from the cardboard box and placed in approriate storage container.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Storage containers were visibly dirty with no lids, no handled scoop/ scoop present for dispensing food. Bags used for storing foods were not properly sealed.-Make sure that food is appropriately stored in clean and sealed containers.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chemical spray bottles used for cleaning the counters were not properly labelled.Staff removed them from the kitchen area for appropriate labelling as instructed by PHI.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Probe thermometers to check the internal temperature of rotisserie chicken was not available.Make sure that Probe thermometer is available to ensure that cooked temperature of whole chicken is 180 degrees F.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • One of the coolers in the cook line was measured at 13 degrees C or above, even after multiple readings.Staff removed the perishable products from the cooler and placed in another cooler.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some of the equipment used in the facility; upright refrigerator and dough making machine were not maintained in clean and sanitary condition.-Make sure that indicated equipment are clean and sanitized.A cooler in the cook line was in disrepair (not maintaining 4C or colder).-Service the cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Facility needs extensive deep cleaning, especially in the areas around the cookline, food storage and food processing area.Make sure that facility is maintained in clean and organized condition, maintain the cleaning schedule.
  7. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning schedule was not available
  8. Demand Inspection

    10 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No sanitizer residual was detected
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUAT test strips was not available to test sanitizer solution
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towels were not available at the hand sinks
    • 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?
      • Cockroaches noted around the dishwasher
    • 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?
      • Pest control reports were not available for review
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Paper towel dispenser needed at hand sink
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wall around the oven was in disrepair.Operator indicates that they are in the middle of tiling the walls. He expects that the area will be tiled in the next few days.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Microwave, dough machine, and oven requires cleaning
    • 23. Is the facility maintained in a clean and sanitary condition?
      • More detailed cleaning required in hard to reach areas
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning schedule was not available