Sareng Restaurant
326 Saddleback Road NW Edmonton AB T6J 4R7 · Food - General
8 inspections
- Risk Management Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 2026-05-06Chlorine test strips were obtained; however, the facility was using a quat sanitizer. ACTION REQUIRED: obtain quat test strips as well.___________________2026-04-22Unable to locate chlorine test strips.ACTION REQUIRED: obtain chlorine test strips.RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-how-mix-an-approved-sanitizing-solution.pdf
- 20. Do food handlers at the facility have adequate food safety training?
- 2026-05-06Staff onsite were unsure if someone had completed the food safety training._____________________2026-04-22The staff and/or owner in care and control of the kitchen did not have recognized food safety training. ACTION REQUIRED: ensure at least one individual in care and control of the kitchen (who is onsite regularly) has completed recognized food safety training (see resource below).RESOURCE: https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
10 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Improper handwashing/glove use observed: Staff did not change gloves or wash hands between touching raw beef and handling a personal phone. When instructed to wash hands, the staff member washed his/her gloves. Corrected during inspection: instructed to take off gloves and wash hands.ACTION REQUIRED: review glove use guidelines & handwashing requirements with all staff members. RESOURCES:https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-proper-glove-use.pdfhttps://www.albertahealthservices.ca/assets/wf/eph/wf-eh-personal-hygiene-poster.pdf
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. A bag of Durum Atta and containers were stored on the ground in the dry storage area. Canned food and bags of rice were stored (in the closet next to the back door) on the floor and next to chemicals. Discussed storing all food and food equipment off the floor and separate from chemicals.2. An employee cell phone and a used piece of paper towel was left on a food contact surface after use.
- 09. Are chemicals stored and handled in a safe manner?
- A chemical spray bottle stored in the dishwashing area was not labelled to indicate contents. Staff stated the bottle contained sanitizer (bleach/water) - the bottle tested at 0ppm chlorine. ACTION REQUIRED: ensure all chemical bottles are accurately labelled to indicate contents.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Three bags of beef were thawing at room temperature in stagnant water. External temperature was 12-14°C. Discussed acceptable thawing procedures. Corrected during inspection: moved to cooler.ACTION REQUIRED: review acceptable thawing procedures. Discontinue thawing meat at room temperature.2. The prep table cooler and the front display cooler were not equipped with refrigeration thermometers. The front display cooler (containing a green condiment/sauce & non-perishable drinks) was found to be 6-8°C.ACTION REQUIRED: equip all coolers with refrigeration thermometers or obtain an IR thermometer to quickly monitor cooler temperatures. Ensure all coolers containing potentially hazardous foods are maintained at or below 4°C.RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eph-important-temperatures-safe-food-handling.pdf
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Unable to locate chlorine test strips.ACTION REQUIRED: obtain chlorine test strips.RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-how-mix-an-approved-sanitizing-solution.pdf
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1. The faucet in the women's washroom was not functional - unable to access water (automated sensor seemed to be in disrepair). 2. The paper towel dispenser at the server hand sink was empty - no paper towel was available.ACTION REQUIRED:1. Repair the women's washroom faucet. 2. Ensure all hand wash stations are equipped with soap & paper towel at all times.
- 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 food handling permit was not posted on public display. Corrected during inspection: printed and posted.
- 20. Do food handlers at the facility have adequate food safety training?
- The staff and/or owner in care and control of the kitchen did not have recognized food safety training. ACTION REQUIRED: ensure at least one individual in care and control of the kitchen (who is onsite regularly) has completed recognized food safety training (see resource below).RESOURCE: https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf
- 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 plumbing under the two-compartment sink (dishwashing area) was leaking - the facility had placed a catch basin under the plumbing to collect dripping water. ACTION REQUIRED: Repair the two-compartment sink plumbing.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. The exhaust canopy filters were greasy, dusty, and overdue for professional cleaning.2. Minor debris/dust observed on top of the mechanical dishwasher.3. Food debris in the interior of the microwaves.4. Light switches for the bathrooms were visibly dirtyACTION REQUIRED:1. Schedule a professional cleaning for the exhaust canopy.2. Clean the above indicated areas.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Demand Inspection
0 infractions
- Demand Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No bleach/chlorine test papers were observed. Ensure that bleach/chlorine test strips are acquired.
- 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 wooden pallet under the dough mixer in the kitchen is unfinished.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management 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?
- Food permit is not posted for public view.
- 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 shelving unit at the front customer area is unfinished.The wooden pallet under the dough mixer in the kitchen is unfinished.The rolling cart that is being used in the kitchen to store clean food equipment is unfinished and has carpet on it. Remove carpet and finish.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Cutting boards in the kitchen are stained and worn. Cutting boards are to be smoothed down.
- 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?
- Monitoring Inspection
4 infractions
- 09. Are chemicals stored and handled in a safe manner?
- Spray bottles containing chemicals are unlabeled.
- 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?
- Food permit is not posted for public view.
- 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 hand sink in the women's washroom was not working, maintenance has been called.-The shelving unit at the front customer area is unfinished.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- -Cutting boards in the kitchen are stained and worn. Cutting boards are to be smoothed down.-3 of the coolers in the kitchen are not working, no food was being stored inside of them. Repair.
- 09. Are chemicals stored and handled in a safe manner?