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Spirit of India

14245 23 Avenue NW Edmonton AB T6R 3E7 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Initially no pre-made sanitizer solutions were readily available in the food handling areas.- Staff prepared 100 ppm chlorine solutions for the storage of wiping cloths in between uses.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A container of cooked rice stored in the walk-in cooler had a disposable glove left in it.- Disposable gloves are single use only and must be discarded upon removing from the hands.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A pot of butter chicken on the stovetop was measured at 50C, needs to be at minimum 60C. Temperature setting was not tuned up high enough.- Cooked high risk foods must held at a minimum of 60C during hot holding. Staff reheated the food to above 74C and then maintained at a minimum 60C.
    • 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 on display expired in March 2025.- Locate and post the current Permit.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease accumulation (streaks and droplets) noted on the exhaust hood canopy. Black buildup/dried food particles noted on the metal shelves in the back food handling area.- Cleaning is required.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high temperature dishwasher is currently not operational.- Operator is waiting for a part to arrive. Continue to use single use customer disposable utensils.
  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No premade sanitizer solution present in the food handling areas.- Operator prepared a 100 ppm chlorine solution.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff wallet and cell phone were stored in a container located on the prep cooler cutting board.- All staff personal belongings are to be stored away from foods/food equipment and food handling areas.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A dirty strainer was noted hanging in the "clean" storage area.- Strainer sent for washing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is a buildup of food particle/debris under the back storage shelving unit.- Requires cleaning.
  6. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • There are no written cleaning procedures kept onsite. Ensure you have written cleaning procedures available onsite
  7. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning rags were being left out on surfaces in the food prep area. All used cleaning rags must be stored in a container of approved sanitizer or be laundered between uses.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A disposable single use glove was being left in a container of chicken in the food prep area. Gloves must be discarded after each use to reduce the risk of food contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There were employee personal items (phone and drinking cup) being stored in the food handling area. The staff cell phone was stored in a container in contact with ginger root which was consequently discarded.Staff personal beverage cups stored above food prep surfaces and on top of the large mixer. Ensure that all items not associated with food handling are stored in a separate area.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two of the refrigerators used for food storage in the food prep area did not have thermometers inside them. An independent thermometer needs to be used in addition to the built-in digital thermometer that some fridges possess as these built-in devices may not give an accurate representation of the temperature throughout the fridge.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand washing sink in the front of the kitchen was not stocked with paper towel. Ensure that all employee hand washing sinks are stocked with paper towel, soap, and running hot & cold water
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The scoops being used in the bulk food storage bins were not being stored properly to protect them from contamination.Ensure that scoops are stored with their handles out of the food or instead stored outside the bin to prevent the food from being touched when the scoop is being retrieved. Ensure you are not using disposable containers for scoops in these bulk storage bins.