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Tantalizers African House

12424 118 Avenue NW Edmonton AB T5L 2K4 · Food - General

7 inspections

  1. Demand Inspection

    6 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Meat imported directly from a country not eligible for import into Canada was in the facility. Operator had invoices from supplier and unaware that import of meat from this country was not permitted.Meat was placed on hold with tamper proof tape until a re-inspection is conducted with Federal Agency (CFIA)
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Numerous perishable foods were out at room temperature for extended periods of time.
    • 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 observed under sinks in back area.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Missing light covers noted throughout kitchen - require light covers, light tube covers, or shatterproof bulbs to be installed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment require attention:- Inside and outside of microwave- Stand mixer
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following area/s require attention:- mouse droppings where observed- inside dry food cabinet
  2. 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?
      • Missing light covers noted throughout kitchen - require light covers, light tube covers, or shatterproof bulbs to be installed.
  3. 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?
      • Missing light covers noted throughout kitchen - require light covers, light tube covers, or shatterproof bulbs to be installed.
  4. Risk Management Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several scoops without handles are observed in dry food products throughout the facility. Ensure scoops with handles are acquired to help prevent contamination of the food.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips needed
    • 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 observed on lower shelves under main food prep tables
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Missing light covers noted throughout kitchen - require light covers, light tube covers, or shatterproof bulbs to be installed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require attention:- Inside dry storage cabinet in detail - all surfaces as well as outside containers.
  5. Risk Management Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several scoops without handles are observed in dry food products throughout the facility. Ensure scoops with handles are acquired to help prevent contamination of the food.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips needed
    • 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?
      • Several mouse droppings are observed on the lower shelf across from the dishwasher. Ensure that the indicated area is cleaned and sanitized.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Missing light covers noted throughout kitchen - require light covers, light tube covers, or shatterproof bulbs to be installed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment require attention: - stand mixer- lower levels inside coolers and freezers
  6. Risk Management Inspection

    13 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach/chlorine sanitizer is measured at 0ppm with chlorine/bleach test strips. Ensure bleach/chlorine sanitizer solution is maintained at 100ppm at all times. The operator prepared a 100ppm bleach/chlorine solution during the inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A bag of onions is observed to be sitting in a plastic shopping container on top of a pool of blood from what appeared to be a package of beef thawing nearby. Ensure all food is protected from potential contamination. The operator discarded onions that came into contact with the blood.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A large portion of beef is observed to be thawing at room temperature. Approved thawing methods are as follows: (1) In a cooler at 4C or less (2) Under cold running water with food fully submerged (3) Microwave and then cook immediately afterwards (4) Cooked from frozen. The operator placed the indicated beef under cold running water with the food fully submerged 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)?
      • Chlorine test strips needed
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel at the front handwashing sink is not observed in a dispenser. Ensure a suitable dispenser is provided for the paper towel to help reduce potential contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink is observed with several soiled cloths and an apron. Ensure that the handwashing sink is used solely for washing hands as convenient access to the handwashing sink must be maintained at all times to facilitate effective handwashing for food handlers.
    • 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 is observed. Ensure that the most recent pest control report is provided to the inspector.
    • 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?
      • Several mouse droppings are observed in the corner on top of and surrounding the small wooden storage table. Ensure that the indicated mouse droppings are cleaned up.
    • 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?
      • Several mouse droppings are observed on the lower shelf across from the dishwasher. Ensure that the indicated area is cleaned and sanitized.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Missing light covers noted throughout kitchen - require light covers, light tube covers, or shatterproof bulbs to be installed.
    • 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 small wooden table in the corner of the facility near the upright freezer is observed with several cracks and/or crevices and is not in a smooth and easily cleanable condition. Ensure that the indicated table is either discarded, repaired to be smooth and easy to clean, or replaced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment require attention: - inside and outside microwave- stand mixer- lower levels inside coolers and freezers
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Two cutting boards are observed with deep cuts which renders the surfaces not smooth and easy to clean. Ensure utensils are maintained in a smooth and easy to clean condition. The operator discarded the two cutting boards during the inspection.
  7. Monitoring Inspection

    9 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • One potato in the manufacturers' storage bag on a small wooden storage table appears to have been eaten by a pest such as a mouse. Ensure all food is protected from potential contamination. The operator discarded the indicated bag of potatoes during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several scoops without handles are observed to be stored in dry food products. Ensure scoops with handles are acquired to help prevent contamination of food.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips needed
    • 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 front handwashing sink. Ensure liquid soap in a dispenser is always readily available at the handwashing sink. 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?
      • Paper towel at the front handwashing sink is not observed in a dispenser. Ensure a suitable dispenser is provided for the paper towel to help reduce potential contamination.
    • 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 is observed. Ensure that the most recent pest control report is provided to the inspector.
    • 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?
      • 1. Several holes and/or gaps near the receiving door and the back exit door are observed which may permit the entry of pests into the facility. 2. Several mouse droppings are observed in the corner on top of and surrounding the small wooden storage table. 1. Ensure that the indicated holes and/or gaps are sealed to help prevent the entry of pests. 2. Ensure that the indicated mouse droppings are cleaned up.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Missing light covers noted throughout kitchen - require light covers, light tube covers, or shatterproof bulbs to be installed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment require attention: - inside and outside microwave- stand mixer- lower levels inside coolers and freezers