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Royal Indian Supermarket & Kitchen

9340 34 Avenue NW Edmonton AB T6E 5X8 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - high risk cooked vegetables and cooked high water activity snacks were stored at room temperature on top of display cooler (not turned on) and not inside the cooler or at a temperature of 4'C or less.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - high risk cooked meat and/or vegetable pies were observed stored in an oven that was off, doors closed. External temp was 44'C and were not held hot at 60'C or more as required (intention to move to hot holding in customer area). Cease and desist this practice immediately. The heat must remain ON for hot holding. Closing the doors on an oven that is off is not adequate for proper hot holding procedures. Repeat violation, retrain staff.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - cooked vegetables were stored at room temperature on top of the counter cooler. Immediately cease and desist. Cooked vegetable and sweets made from whole lentils must be refrigerated in display and in storage. Exterior was 23'C** - cooked rice was stored on the counter at room temperature. The exterior temp was 28'C
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ** - Hand sink was missing water from the faucet - handwashing sinks must have both hot and cold running water at all times. Please repair.
    • 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?
      • ** - mouse droppings and urine were observed throughout the customer area, customer shelving, and food storage areas. Thorough deep cleaning and disinfection required immediately. PHI discussed mitigation measures and pest control cleaning to aid the facility in removing the mouse population.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - cooler cleaning/maintenance required - counter cooler was filled with dirty water inside** - build up of grime, food, and grease observed on the industrial mixer, on the small food equipment on the counters, the counter cooler, the handwashing sink, the upper grill on the panini press, the wall behind the counter cooler, the scale, the mold like substances observed on the wall by the dishwashing sinks, the doors going outside from the kitchen - handles were extremely dirty.
  5. Demand Inspection

    2 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?
      • Yes (corrected during inspection) - there were inconsistent records for the daily food safety temperature monitoring, with more consistent use of checklists/logs necessary (and staff to be adequately trained and responsible for ensuring the daily record keeping, which are to be kept for a period of 90 days).
    • 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?
      • Yes (corrected during inspection) - the Food Handling Permit (FHP) is current (expiry date of September 30, 2025) but was not posted. At time of inspection, the operator printed and posted the FHP in a conspicuous location, at the side wall at the front sales counter area, visible to the public.
  6. 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?
      • *Please refinish any wood shelving in a manner that is smooth, cleanable, non-absorbent and durable (time to correct will be granted)