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The Biryani Box

4440 Calgary Trail NW Edmonton AB T6H 5W6 · Food - General

6 inspections

  1. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The measured sanitizer concentration was initially 50ppm. Operator remixed sanitizer with fresh solution. The retested concentration was acceptable (100ppm).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked chicken and cooked hard boiled eggs were observed at room temperature. Operator put products into the cooler. Please ensure all high risk food products are stored properly to prevent contamination.
    • 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 corner of the wall beside the 3-compartment sink was observed to be in disrepair. Ensure that the indicated wall is sealed to render the surface smooth, resistant to moisture and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Plastic cups and containers were observed being used as scoops in the dry ingredient bin. Please ensure designated scoops are available onsite.
  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?
      • The corner of the wall beside the 3-compartment sink was observed to be in disrepair. Ensure that the indicated wall is sealed to render the surface smooth, resistant to moisture and easy to clean.
  3. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The "Artic King" cooler and the walk-in cooler were observed without thermometers. Ensure that the indicated coolers are equipped with thermometers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel at the front handwashing sink was not observed in a dispenser. Ensure paper towel is available in a dispenser at the handwashing sink.
    • 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 corner of the wall beside the 3-compartment sink was observed to be in disrepair. Ensure that the indicated wall is sealed to render the surface smooth, resistant to moisture and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The knife sharpener was observed to be secured to an unfinished piece of wood which is not smooth, resistant to moisture and easy to clean. Ensure that the indicated wood is painted and/or replaced to render the surface smooth and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. A buildup of food debris and grime was observed on the floor around the mop sink. 2. A buildup of grime was observed on the wall beside the three-compartment sink. 1-2. Ensure that the indicated areas are cleaned and sanitized.
  4. Risk Management Inspection

    0 infractions

  5. Initial 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?
      • Ceiling beside ventilation unit is open, needs a cover.
  6. 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?
      • Part of the ceiling is covered, but not completely. A gap is still present in the ceiling beside the ventilation unit.