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Selam Meat Shop and Restaurant

12512 118 Avenue NW Edmonton AB T5L 2K6 · Food - General

5 inspections

  1. Risk Management Inspection

    4 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Outstanding - Require labels that indicate product and contact info on containers that are missing them and to replace labels from previous operator
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Unfinished wooden shelving unit near cookline with stored food items and miscellaneous items. Please seal exposed raw wood surfaces to ensure they are smooth, non-absorbent and easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Exhaust hood due for cleaning. Please clean and maintain.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Outstanding - Written cleaning schedule required.
  2. Risk Management Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine bleach sanitizer solution could not be located. Ensure a sanitizer solution is readily available at all times. Maintain chlorine concentration at 100 ppm. A 100-ppm chlorine solution was prepared.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were expired. Please obtain valid chlorine test strips. Use the test strips to verify bleach sanitizer concentration.
    • 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?
      • - Large amounts of fresh-appearing mouse droppings were observed throughout the shelving unit across from the dishwashing sinks and in the washroom under the hand sink cabinet. April 16/26:- No mouse droppings were observed on shelving unit across from dishwashing sinks.- No mouse droppings were observed in the washroom cabinet.- Mouse droppings noted on the wooden shelving unit near the cookline.Ensure proper pest control measures are in place.- Pest control records were not available onsite for review. Please maintain monthly pest control records. The AHS pest control checklist will be provided through email.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Outstanding - Require labels that indicate product and contact info on containers that are missing them and to replace labels from previous operator
    • 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?
      • Repeat violation - Re-usable eating utensils and cups were observed in dish drying rack.Single service utensils, cups, and plates are required until a 3 comp sink where all basins can accommodate the largest piece of cooking equipment.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Exhaust hood due for cleaning. Please clean and maintain.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Unfinished wooden shelving unit near cookline with stored food items and miscellaneous items. Please seal exposed raw wood surfaces to ensure they are smooth, non-absorbent and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Outstanding - Written cleaning schedule required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require attention:- Cabinet below hand sink in the washroom - corrected.- All shelving units- Countertops - corrected.- FloorsPlease conduct a deep cleaning of the facility. Remove all items from shelves/counter tops, clean and sanitize shelving units thoroughly using a bleach sanitizer solution and organize items. Remove any items not in use.
  3. Monitoring Inspection

    13 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine bleach sanitizer solution spray bottle at 100 ppm, however, food contact surfaces were not maintained in a sanitary condition. Please clean all surfaces and sanitize using a bleach sanitizer solution.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Mouse droppings found on shelving unit near sealed food cans and closed food containers.No exposed food or disposable food containers were found in areas where mouse droppings were observed. The operator was instructed to discard any open food items and containers and to clean and sanitize all items thoroughly using a bleach solution. Photos and videos were provided showing the cleaned and empty shelving unit.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A Vaseline container, collagen supplement bottle, and other miscellaneous items were scattered throughout the facility and stored near food items/food contact surfaces. The supplement bottle was removed from the food preparation area. Please remove all items not associated with food from food preparation areas.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were expired. Please obtain valid chlorine test strips. Use the test strips to verify bleach sanitizer concentration.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • - Dishes/utensils were stored in the hand sink. Please do not store any items in the hand sink. Ensure the hand sink is easily accessible at all times. Items were removed from the hand sink during the inspection.- Soap was diluted with water. Please do not dilute soap. New soap was added during the inspection.
    • 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?
      • Back door was not completely closed. Please keep the back door closed.
    • 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?
      • - Large amounts of fresh-appearing mouse droppings were observed throughout the shelving unit across from the dishwashing sinks and in the washroom under the hand sink cabinet. Ensure proper pest control measures are in place.- Pest control records were not available onsite for review. Please maintain monthly pest control records. The AHS pest control checklist will be provided through email.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Outstanding - Require labels that indicate product and contact info on containers that are missing them and to replace labels from previous operator
    • 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?
      • Repeat violation - Re-usable eating utensils and cups were observed in dish drying rack.Single service utensils, cups, and plates are required until a 3 comp sink where all basins can accommodate the largest piece of cooking equipment.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Unfinished wooden shelving unit near cookline with stored food items and miscellaneous items. Please seal exposed raw wood surfaces to ensure they are smooth, non-absorbent and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Mouse droppings were observed on the shelving unit across from the dishwashing sinks.Remove all items and clean and sanitize the shelving unit thoroughly using a bleach sanitizer solution. Organize all items. Remove items not in use.Photos and videos were later provided showing the cleaned and empty shelving unit.Mice droppings cleaning guideline will be provided through email. Please follow.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require attention:- Cabinet below hand sink in the washroom- All shelving units- Countertops- FloorsPlease conduct a deep cleaning of the facility. Remove all items from shelves/counter tops, clean and sanitize shelving units thoroughly using a bleach sanitizer solution and organize items. Remove any items not in use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Outstanding - Written cleaning schedule required.
  4. Monitoring Inspection

    3 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Require labels that indicate product and contact info on containers that are missing them and to replace labels from previous operator
    • 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?
      • Re-usable eating utensils and cups were observed in dish drying rack.Single service utensils, cups, and plates are required until a 3 comp sink where all basins can accommodate the largest piece of cooking equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written cleaning schedule required.
  5. Initial Inspection

    3 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Require labels that indicate product and contact info on containers that are missing them and to replace labels from previous operator
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Plumbing issue noted at handsink in kitchen area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written cleaning schedule required.