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Taste of Pakistan

5173 55 Avenue NW Edmonton AB T6B 3V1 · 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?
      • Prepared sanitizer solution was not observed in the food preparation areas.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Stapler was observed on a storage container located on a shelf directly above a food contact surface, within the cookline area of the kitchen.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Box of raw chicken was observed at room temperature placed nearby to the 3 compartment sink. Raw chicken recorded 8C on the surface by infrared thermometer. Operator indicated that the raw chicken were placed there waiting to be washed in the sinks.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handsink located in the front-of-house food handling area lacked liquid soap for handwashing.The handsink located in the back-of-house kitchen lacked accessible handwashing supplies - the dispenser was clogged, and the single use paper towels were out of arms reach.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Soiled food equipment and utensils were observed being stored in plastic tote containers placed on a trolley cart and on the floor of a food preparation area. The dishwashing area across from this food preparation area had stacked storage of empty containers, garbage bag full of recyclables, a large food equipment covered with a plastic tote container, and the box of raw chicken. These areas were observed to be cluttered and appeared to hinder proper dishwashing.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    4 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?
      • Food handling permit was not placed in an area viewable to the public. Food handling permit was also expired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A deep-fryer observed with oil in the unit's vat held on a food preparation surface, not underneath a vented exhaust hood.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Walk-in cooler. One food storage container had signs of damage (a hole) on a side of the container.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Front service area. Customer utensils (disposable) observed being stored with the eating-ends pointed upwards - where the eating-end would be touched when picked up.
  5. Demand Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    3 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?
      • Food handler noted talking on smartphone while also preparing food with direct hand contact (rotating naan and using a spreader to apply butter).
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Walk-in cooler. Black residue (may or may not be mould) noted on the lids of food containers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris accumulation noted on the walls and shelves of food preparation areas.Debris/fluff noted on the ceiling of the kitchen, around the diffusers.