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Syphay Restaurant

4428 Calgary Trail NW Edmonton AB T6H · Food - General

11 inspections

  1. Risk Management Inspection

    2 infractions

    • 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 posted food handling permit had expired since 2024. Ensure a valid food handling permit is posted.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Floors behind the cook line should be cleaned.
  2. Risk Management Inspection

    4 infractions

    • 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 was 45C after the rinse cycle. Facility had stopped service during inspection. Operator indicated the technician will be contacted before re-opening at 5pm. - Dishes should be sanitized in 100ppm of bleach solution until dishwasher is repaired.Ensure dishwasher is able to achieve 71C at the dish level.
    • 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 sink near the dishwasher and the hand sink near the prep line had no paper towel in the dispensers. Ensure paper towel is available at all times.
    • 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 posted food handling permit had expired since 2024. Ensure a valid food handling permit is posted.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Floors behind the cook line should be cleaned.
  3. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Ensure cooked noodles are kept in the cooler.- Improper cooling procedures were observed.- Sauces in the cooler from the previous day were measured internally between 4-6C- Big bucket sauces made today, were being stored in the cooler at a surface temperature of 40C.Ensure cooling is completed safely by portioning sauces into smaller pans for rapid cooling (cool from 60C to 20C in 2 hours and 20C to 4C in 4 hours).
    • 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 was 45C after the rinse cycle. Facility had stopped service during inspection. Operator indicated the technician will be contacted before re-opening at 5pm. - Dishes should be sanitized in 100ppm of bleach solution until dishwasher is repaired.Ensure dishwasher is able to achieve 71C at the dish level.
    • 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 sink near the dishwasher and the hand sink near the prep line had no paper towel in the dispensers. Ensure paper towel is available at all times.
    • 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 posted food handling permit had expired since 2024. Ensure a valid food handling permit is posted.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Floors behind the cook line should be cleaned.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No bleach/chlorine test strips were observed. Ensure bleach/chlorine test strips are acquired in the facility to help test sanitizer solutions and maintain proper concentrations.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 2025-04-01* No soap was observed at the handwashing sink near grill line. Ensure that the indicated handwashing sink is equipped with soap in a dispenser. 2025-03-20No soap was observed at the handwashing sink in the staff washroom as the operator relocated the soap to the handwashing sink near the grill line. Ensure that soap in a dispenser is provided at the handwashing sink in the staff washroom.
  6. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach/chlorine spray bottle in the front service area was measured at 200ppm with bleach/chlorine test strips. Ensure that bleach/chlorine sanitizer is maintained at 100ppm. The operator prepared a 100ppm bleach/chlorine sanitizer during the inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • Two unlabeled bleach/chlorine sanitizer spray bottles were observed at the front service area. Ensure all chemicals are labeled. The operator labeled the indicated spray bottles during the inspection.
    • 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 was measured at 65.8 degrees Celsius after running seven cycles. Ensure that the high temperature dishwasher is serviced to maintain a temperature of 71 degrees Celsius at the dish level. Bentley-North Chemical was onsite within an hour to repair the dishwasher to reach a minimum of 71 degrees Celsius at the dish level during the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No bleach/chlorine test strips were observed. Ensure bleach/chlorine test strips are acquired in the facility to help test sanitizer solutions and maintain proper concentrations.
    • 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 dispenser at the handwashing sink near the entrance to the back kitchen. Ensure paper towel in a dispenser is readily available at every handwashing sink. The operator provided paper towel at the indicated handwashing sink during the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No hot and/or premixed warm water was detected at the handwashing sink near the entrance to the back kitchen. Ensure hot and/or premixed warm water is available at the handwashing sink to help facilitate effective handwashing by staff. The operator adjusted the hot water valve below the sink and provided warm water at the indicated handwashing sink during the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No soap in a dispenser was observed at the handwashing sink near the grill line. Ensure all handwashing sinks are equipped with soap in a dispenser. The operator provided soap in a dispenser at the indicated handwashing sink during the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No soap was observed at the handwashing sink in the staff washroom as the operator relocated the soap to the handwashing sink near the grill line. Ensure that soap in a dispenser is provided at the handwashing sink in the staff washroom.
    • 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 written pest control record was observed. Ensure a written pest control record for pest control activities conducted onsite is maintained. The AHS pest control checklist was provided to the operator and completed during the inspection.
  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    2 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Staff are to check dishwasher daily and maintain written logs.
    • 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?
      • Operator was not able to provide pest control records at the time of the inspection.
  9. Risk Management Inspection

    4 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Staff are not regularly checking the dishwasher to ensure it is properly sanitizing. Staff are to check dishwasher daily and maintain written logs.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bag of sugar is being stored directly on the floor. All foods are to be stored off the floor at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No soap is available at the hand sink on the cook line.
    • 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?
      • Operator was not able to provide pest control records at the time of the inspection.
  10. Monitoring Inspection

    6 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Staff are not regularly checking the dishwasher to ensure it is properly sanitizing. Staff are to check dishwasher daily and maintain written logs.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bag of sugar is being stored directly on the floor. All foods are to be stored off the floor at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Large containers of sauces were being cooled on the counter with lids on. Proper thawing procedures were discussed with the staff. All foods are to be cooled as quickly as possible, using smaller containers and lids kept off during the cooling process.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher is not sanitizing. Facility is closed until 5pm, and is required to repair the dishwasher prior to reopening.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No soap is available at the hand sink on the cook line.
    • 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?
      • Operator was not able to provide pest control records at the time of the inspection.
  11. Risk Management Inspection

    4 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Staff are not regularly checking the dishwasher to ensure it is properly sanitizing. Staff are to check dishwasher daily and maintain written logs.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bag of sugar is being stored directly on the floor. All foods are to be stored off the floor at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No soap is available at the hand sink on the cook line.
    • 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?
      • Operator was not able to provide pest control records at the time of the inspection.