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Taybah Cuisine

11304 25 Avenue NW Edmonton AB T6J 5B1 · Food - General

2 inspections

  1. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Two used wiping cloths observed on the counter, no sanitizer solution was available. Bleach was obtained (offsite) at the time of inspection - cleaning/wiping cloth guidelines were discussed.ACTION REQUIRED: review and implement wiping cloth guidelines (see below). RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdf
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Two pans of chicken were cooling on the floor at the time of inspection. Corrected without instruction: pans were moved off the floor. 2. Aluminum steam table trays of prepared rice were stored on shelving next to shoes. Corrected during inspection: trays were moved to the oven.3. Personal cell phone & a pair of used gloves were left on the counter/food contact surface. Corrected without instruction: the cell phone was moved and the gloves were discarded during the inspection. ACTION REQUIRED: discontinue storing food and food equipment directly on the floor or next to unrelated items (ex shoes). Discard used gloves immediately after use. Refrain from using personal devices when preparing foods.
    • 09. Are chemicals stored and handled in a safe manner?
      • A chemical spray bottle not labelled to indicate contents. ACTION REQUIRED: ensure all chemical bottles are labelled to indicate contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Several pans of cooked chicken skewers (~3 pans), cooked rice (~7), and potatoes (~3) were held at room temperature without means of temperature control. Some containers of food were moved to the cambro unit but the door of the unit was not closed/sealed. Discussed that foods must be put directly into hot holding units (60C, not cooled off) after cooking (74C). Cambro unit doors must be fully closed to be sealed & keep foods hot. 2. A probe thermometer was not available. No equipment was readily available to monitor hot holding or cooking temperatures. Operator obtained a probe thermometer offsite during the inspection.3. Chicken was marinating in a bucket at room temperature. ACTION REQUIRED: review hot holding requirements from food safety training. Ensure a probe thermometer is always available during food preparation and transportation. Monitor food temperatures diligently during hot holding and transportation to ensure they are being kept at or above 60C. Marinade meats in the cooler. RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eph-important-temperatures-safe-food-handling.pdf
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The facility did not have drain plugs for the two-compartment sink. No sanitizer was available at the time of inspection. Corrected during inspection: bleach acquired offsite at the time of inspection. ACTION REQUIRED: ensure the facility has required supplies for manual dishwashing. RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-2-sink-dishwashing.pdf
    • 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 were not available at the time of inspection.Corrected during inspection: operator obtained test strips offsite.
  2. Initial Inspection

    0 infractions