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Swagat Indian Bar And Bistro

9737 118 Avenue NW Edmonton AB T5G 0P4 · Food - General

8 inspections

  1. Monitoring Inspection

    2 infractions

    • 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?
      • Mouse droppings noted in cabinets below hot holding units in the buffet area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoops for dry goods need to be cleaned and sanitized more frequently, as some had debris buildup on the handles.Knives were being stored between the wall and the knife holder. Knives should be stored directly inside holder as the area in between the wall and knife holder cannot be cleaned and sanitized properly.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 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?
      • Mouse droppings noted in the back storage areaPlease clean up droppings and sanitize areaWork with pest control company to resolve issue
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • knife stored in between prep coolers
    • 23. Is the facility maintained in a clean and sanitary condition?
      • More detailed cleaning required:-around cooking equipment-around dry goods bins-around and behind prep tables in the kitchen
  5. Risk Management Inspection

    1 infraction

    • 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 wall behind the dishwashing sink needs to be recaulked to fill the gaps.
  6. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The dry storage containers did not have proper lids and scoops were visibly dirty.-Operator removed the dirty scoops from the containers and placed them in dishwasher.-Open food containers were covered with lids.
    • 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?
      • Mouse droppings were observed in the mechanical room and storage area at the back of facility.-Clean the mouse droppings; monitor and report any new activity.
    • 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 wall behind the dishwashing sink needs to be recaulked to fill the gaps.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning schedule was not available. -Make sure to maintain the cleaning schedule and include deep cleaning around the cookline area and food storage area in your daily/weekly cleaning schedule.
  7. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • cleaning schedule not available
  8. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths not stored in a sanitizer solution when not in use
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling in men's washroom was in disrepairWall in northside of the kitchen was in disrepair
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Knives store in between prep coolers
    • 23. Is the facility maintained in a clean and sanitary condition?
      • cleaning schedule not available
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Extra cleaning required around hand sink and shelving above and in between prep coolers