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Royal Five Restaurant

9156 23 Avenue NW Edmonton AB T6N 1H9 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 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 mop sink faucet is leaking water consistently. The faucet in the customer washroom is not functional. Please repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - remove manufacturing sales labels from food equipment, thoroughly clean the equipment again before use. Do not leave item sales labels on food equipment as it may contaminate the food.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - cease and desist the practice of storing food and/or food equipment on the floor, observed during inspection
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    9 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - food and/or food equipment was stored on the floors
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - scoops were stored with the dirty handle/high touch surface in direct contact with a food ingredient.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - improper thawing of high-risk foods at room temperature on the counter was observed
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - storage of cooked potato, cooked rice, and other cooked starches was observed. Cease and desist storing cooked starches such as cooked taro, cassava, potato, cooked rice, and/or plantain at room temperature when not in use.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ** - hanksink was not accessible for use in the kitchen
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ** - no soap was available for proper handwashing by the handsink in the kitchen
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • ** - no water was available for handwashing properly in the staff washroom
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - maintenance for the ventilation canopy required: ensure that the oil on the interior surfaces does not build up enough to drip or burn - degreasing required.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - Improper storage of utensils was observed: ensure that eating utensils are stored with the handle accessible - do not store in a manner in which the eating/business end of the utensil may be contaminated by hands.
  5. Risk Management Inspection

    0 infractions

  6. Initial 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?
      • ** - the countertops x3 and shelves at the front service counter are in poor condition, please refinish in a manner that makes them smooth, cleanable, and non-absorbent.