Spirit of India Express
10068 156 Street NW Edmonton AB T5P 2P8 · Food - General
5 inspections
- Risk Management Inspection
0 infractions
- 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)?
- 27 January 2026: The operator informed that the dishwasher was inspected by a repair company, and a replacement part has been ordered; the facility is currently awaiting its delivery. It was observed that the dishwashing sink is being used to sanitize dishes after using the dishwasher.________________________________________________________________________The low-temperature dishwasher was tested at 0 ppm sanitizer (chlorine) after three cycles, although chlorine was confirmed to be available in the dispenser. The dishwasher must be fixed immediately to provide 100 ppm chlorine. In the meantime, the facility will perform manual sanitizing in the two-compartment sink.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No surface sanitizer solution was available during food preparation. The operator prepared a 100 ppm chlorine solution as instructed. A sanitizer solution must be available at all times during food handling to ensure effective surface sanitizing.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The low-temperature dishwasher was tested at 0 ppm sanitizer (chlorine) after three cycles, although chlorine was confirmed to be available in the dispenser. The dishwasher must be fixed immediately to provide 100 ppm chlorine. In the meantime, the facility will perform manual sanitizing in the two-compartment sink.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- There were no test strips available for measuring the concentration of sanitizer (chlorine). Please obtain a test strip to ensure proper sanitizer concentration is maintained.
- 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?
- No pest control records were observed. Pest control measures and monitoring must be carried out, with records maintained at least once a month and available onsite for review.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Staff washroom lacking paper towels.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Back kitchen - light bulb need to be changed or fixed to enhance more lighting.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Processor blade observed with some food debris on it while back in work space.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?