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Shafi Tandoori Grill & Bakery

3444 93 Street NW Edmonton AB T6E 6A4 · Food - General

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ** - wet dirty used cleaning cloths were stored mounded on countertops and not stored in sanitizer solution when not in use. Sanitizer buckets were available and made properly.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ** - smoking cigarettes was occurring in the kitchen. No smoking of tobacco or vaping devices is permitted in a food area at any time.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - several dry ingredients were cross contaminated with what appeared to be other ingredients. Please ensure one scoop is dedicated per ingredient to prevent accidental contamination of the ingredients.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ** - soap was not dispensing at the mechanical dishwasher** - no chlorine was detected during the rinse cycle for the mechanical dishwasher
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ** - no paper towel was available in the public washroom (single) for proper handwashing
    • 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 wood shelf observed under the large ovens, please refinish in a manner that is smooth, cleanable, non-absorbent and durable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - dirty/used utensils were rehung for re-use and not cleaned after use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - cleaning required on the chopping block table, the handles of all cold holding equipment, the container handles, the blender, and the mold like substance on the floor of the walk in cooler.
  3. Demand Inspection

    0 infractions

  4. Demand Inspection

    9 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • **-Food was observed onsite that has become contaminated or otherwise unfit for human consumption, and was served, offered for sale, processed, packaged, displayed, or stored for human consumption that includes but is not limited to: Many types of food within the walk-freezer were not protected from contamination and was observed in poor condition. Some of the frozen food appeared to be freezer burned. Vegetables in the walk-in cooler had what appeared to be mold-like substances and/or food spoilage. Several dry food ingredients were observed to be contaminated by other foods and/or unknown substances.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **-Dirty, used, wet cleaning cloths were stored mounded on the sink divider and not in sanitizing solution as when not in use, between uses, and/or stored in the laundry room once use was complete.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • **- Raw meat was improperly stored above and/or beside ready-to-eat foods, vegetables, and/or cooked foods in the cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **-Multiple high-risk potentially hazardous foods were observed and verified as stored at more than 4⁰C and less than 60⁰C when not in use, namely: A pan of cooked okra was stored on the countertop, internal temperature measured at 36⁰C. A container of cooked lentils was stored on the counter, internal temperature measured at 14⁰C. 2 other containers of unidentified cooked high-risk foods were stored on the counter, external temperature was measured at ~13⁰C.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **- Defects were observed in the plumbing, drains, and/or sanitary drainage systems that includes but is not limited to: A toilet in the customer washroom was in disrepair. Strong sewer gas odors were emanating from the dishwashing area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **-Dirty single-use disposable parchment paper was being saved for re-use to cover raw meat patties. A pre-used single-use disposable plastic bag was being reused to house uncooked dough.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **-Improper sanitation procedures and clean-in-place procedures were observed, and areas of the kitchen were not maintained in a sanitary condition. Inconsistent, infrequent, and inadequate sanitization and cleaning of food equipment was observed that includes but is not limited to: Buildup of food, grime, and burned grease was observed on the conveyor belt and the exterior of the pizza oven. Buildup of grime, food, and grease was observed on containers, lids, cook equipment, sinks, butcher block counters, shelves, doors, food equipment knobs, door handles, scales, soap dispenser, tongs, speed rack in the freezer, etc. The painted wood shelf/support in the walk-in cooler appeared to have mold-like substances on the surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **-Inconsistent, infrequent, and cleaning of areas within the food facility was observed that includes but is not limited to: buildup of grime, dirt, and grease was observed on door frames and edges, handles of doors, for the kitchen and in customer areas, the child highchair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **- Written cleaning schedules for staff to sign were observed, many were not filled out and/or signed recently.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    7 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • ** - High risk foods, vegetables, and cooked foods in the walk-in cooler had what appeared to be mold like substances and/or food spoilage.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - The handles of the spoons and scoops stored inside dry food ingredients were dirty and in direct contact with the food ingredients.
    • 15. Is the facility free of a pest infestation?
      • ** - The flour and other bulk dry ingredients within the facility were infested with flour beetles and/or other crawling insects.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - Improper sanitation procedures and clean-in-place procedures were observed, and areas of the kitchen were not maintained in a sanitary condition. Inconsistent, infrequent, and inadequate sanitization and cleaning of food equipment was observed that includes but is not limited to: • Buildup of food, grime, and burned grease was observed on the conveyor belt and the exterior of the pizza oven. • Buildup of grime, food, and grease was observed on doors, handles of all food equipment including both walk-in cold holding units, on the counter-top pizza oven, the sieves, the butcher block counter, and on all shelving throughout the facility. • The walls, ceilings, shelves, and food containers within the walk-in cooler appeared to have mold like substances on the surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Mar 22/2023: Written cleaning schedule still needs editing to include all surfaces, equipment and utensils in the facility. - Mar 20/2023: The below remains pending: The cleaning schedule developed was not adequate. - Mar 15/2023: No written cleaning schedules available, and if available, could not be located during inspection. Develop a WRITTEN daily, weekly, and monthly cleaning schedule. Create and/or revise your written sanitation program to facilitate the proper cleaning of all areas of the food establishment and educate staff on the program’s proper usage. Maintain the sanitation program to reflect the cleaning practices in the facility. Ensure that the written sanitation program is maintained and kept on site for staff to follow. Ensure sanitation program includes a list of all cleaning and sanitizing agents used in the food establishment, including their concentrations and uses.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - Inconsistent, infrequent, and cleaning of areas within the food facility was observed that includes but is not limited to: buildup of grime, dirt, and grease was observed on door frames and edges, light switches, handles of doors, for the kitchen, customer areas, and in the washrooms.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - Written cleaning schedules for staff to sign were observed, many were not filled out and/or signed recently.
  7. Demand Inspection

    14 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • ** - High risk foods, vegetables, and cooked foods in the walk-in cooler had what appeared to be mold like substances and/or food spoilage.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ** - Staff were eating their meal on the cook line and not in designated staff areas.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - Many types of food within the walk-freezer were not protected from contamination and was observed in poor condition. Some of the frozen food appeared to be freezer burned.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - The handles of the spoons and scoops stored inside dry food ingredients were dirty and in direct contact with the food ingredients.
    • 09. Are chemicals stored and handled in a safe manner?
      • ** - Chemical spray bottles were not labelled to as to disclose contents and prevent mixing of chemicals.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - The counter cooler was 16 degrees Celsius internal temperature and was flooded within with dirty water.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ** - The mechanical dishwasher was not conducting the sanitizing cycle. There was no detectable sanitizer in the dishwasher cycle – and was tested and demonstrated 0 ppm of chlorine.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ** - There was no soap and/or paper towel available at several of the designated handwashing sinks.
    • 15. Is the facility free of a pest infestation?
      • ** - The flour and other bulk dry ingredients within the facility were infested with flour beetles and/or other crawling insects.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - Defects were observed in the plumbing, drains, and/or sanitary drainage systems that includes but is not limited to:• A toilet in the customer washroom was in disrepair.• The mechanical dishwasher catch basin was overflowing. The drain did not appear to be functioning.• The 2-compartment sink was very slow to drain. • The handwashing sink in the customer area does not drain properly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - Improper sanitation procedures and clean-in-place procedures were observed, and areas of the kitchen were not maintained in a sanitary condition. Inconsistent, infrequent, and inadequate sanitization and cleaning of food equipment was observed that includes but is not limited to: • Buildup of food, grime, and burned grease was observed on the conveyor belt and the exterior of the pizza oven. • Buildup of grime, food, and grease was observed on doors, handles of all food equipment including both walk-in cold holding units, on the counter-top pizza oven, the sieves, the butcher block counter, and on all shelving throughout the facility. • The walls, ceilings, shelves, and food containers within the walk-in cooler appeared to have mold like substances on the surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Mar 22/2023: Written cleaning schedule still needs editing to include all surfaces, equipment and utensils in the facility. - Mar 20/2023: The below remains pending: The cleaning schedule developed was not adequate. - Mar 15/2023: No written cleaning schedules available, and if available, could not be located during inspection. Develop a WRITTEN daily, weekly, and monthly cleaning schedule. Create and/or revise your written sanitation program to facilitate the proper cleaning of all areas of the food establishment and educate staff on the program’s proper usage. Maintain the sanitation program to reflect the cleaning practices in the facility. Ensure that the written sanitation program is maintained and kept on site for staff to follow. Ensure sanitation program includes a list of all cleaning and sanitizing agents used in the food establishment, including their concentrations and uses.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - Inconsistent, infrequent, and cleaning of areas within the food facility was observed that includes but is not limited to: buildup of grime, dirt, and grease was observed on door frames and edges, light switches, handles of doors, for the kitchen, customer areas, and in the washrooms.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - Written cleaning schedules for staff to sign were observed, many were not filled out and/or signed recently.
  8. Monitoring Inspection

    14 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • ** - High risk foods, vegetables, and cooked foods in the walk-in cooler had what appeared to be mold like substances and/or food spoilage.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ** - Staff were eating their meal on the cook line and not in designated staff areas.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - Many types of food within the walk-freezer were not protected from contamination and was observed in poor condition. Some of the frozen food appeared to be freezer burned.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - The handles of the spoons and scoops stored inside dry food ingredients were dirty and in direct contact with the food ingredients.
    • 09. Are chemicals stored and handled in a safe manner?
      • ** - Chemical spray bottles were not labelled to as to disclose contents and prevent mixing of chemicals.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - The counter cooler was 16 degrees Celsius internal temperature and was flooded within with dirty water.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ** - The mechanical dishwasher was not conducting the sanitizing cycle. There was no detectable sanitizer in the dishwasher cycle – and was tested and demonstrated 0 ppm of chlorine.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ** - There was no soap and/or paper towel available at several of the designated handwashing sinks.
    • 15. Is the facility free of a pest infestation?
      • ** - The flour and other bulk dry ingredients within the facility were infested with flour beetles and/or other crawling insects.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - Defects were observed in the plumbing, drains, and/or sanitary drainage systems that includes but is not limited to:• A toilet in the customer washroom was in disrepair.• The mechanical dishwasher catch basin was overflowing. The drain did not appear to be functioning.• The 2-compartment sink was very slow to drain. • The handwashing sink in the customer area does not drain properly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - Improper sanitation procedures and clean-in-place procedures were observed, and areas of the kitchen were not maintained in a sanitary condition. Inconsistent, infrequent, and inadequate sanitization and cleaning of food equipment was observed that includes but is not limited to: • Buildup of food, grime, and burned grease was observed on the conveyor belt and the exterior of the pizza oven. • Buildup of grime, food, and grease was observed on doors, handles of all food equipment including both walk-in cold holding units, on the counter-top pizza oven, the sieves, the butcher block counter, and on all shelving throughout the facility. • The walls, ceilings, shelves, and food containers within the walk-in cooler appeared to have mold like substances on the surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - Inconsistent, infrequent, and cleaning of areas within the food facility was observed that includes but is not limited to: buildup of grime, dirt, and grease was observed on door frames and edges, light switches, handles of doors, for the kitchen, customer areas, and in the washrooms.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - Written cleaning schedules for staff to sign were observed, many were not filled out and/or signed recently.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Mar 22/2023: Written cleaning schedule still needs editing to include all surfaces, equipment and utensils in the facility. - Mar 20/2023: The below remains pending: The cleaning schedule developed was not adequate. - Mar 15/2023: No written cleaning schedules available, and if available, could not be located during inspection. Develop a WRITTEN daily, weekly, and monthly cleaning schedule. Create and/or revise your written sanitation program to facilitate the proper cleaning of all areas of the food establishment and educate staff on the program’s proper usage. Maintain the sanitation program to reflect the cleaning practices in the facility. Ensure that the written sanitation program is maintained and kept on site for staff to follow. Ensure sanitation program includes a list of all cleaning and sanitizing agents used in the food establishment, including their concentrations and uses.