The Punjab East Indian Take Out Sweet & Meat Shop
2710 48 Street NW Edmonton AB T6L 6B8 · Food - General
6 inspections
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The band saw is not being cleaned adequately. Meat debris was present from previous days. The equipment must be thoroughly cleaned each time to allow for effective sanitization.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Left deli table was 8.6C, internal. Ensure foods are maintained below 4C. Ensure staff are checking cooler temperatures at various times each day and are taking corrective action if temperatures are not satisfactory.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Multiple pails of cooked mixed dahl were left to thaw over night at room temperature. Internal temperature was 18C. Discarded. Various trays of gravy, meat and fish were also at room temperature to thaw but were still below 4C. Do not thaw foods at room temperature. Perishable foods must not be left at room temperature.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Outstanding: A hand sink is required in the front area.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning required: - Under deli tables- Gaskets and doors of coolers- mixer area - exterior of food storage containers- dishwashing area
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- A hand sink is required in the front area.
- 15. Is the facility free of a pest infestation?
- Heavy fly infestation noted. Records were not available.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
12 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Old trays of marinated meats were being left by the hand sink instead of discarding immediately. Meat was 18C. There was confusion between staff about using this meat as some staff though it was still good. Please implement a procedure that if foods cannot be discarded immediately that they are clearly labeled and put in a designated area.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Some sanitizer buckets were 0ppm Chlorine. Water appeared murky. Buckets are not being changed throughout the day, as needed.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The band saw had dried meat on it from the previous use. The equipment was not properly or adequately sanitized prior to use.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Staff were not washing their hands as needed. Note: some staff indicated that they wash their hands in the bathroom, which is not sufficient. Staff must wash their hands after using the bathroom but must wash their hands a second time at the kitchen hand sink prior to resuming food handling.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Foods are uncovered in the walk in cooler. Raw meats were above ready to eat foods. Foods were being stored under and being dripped on by goat carcasses. Foods were not being protected from flies.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Scoops and bowls were being left in bulk food containers in a way that contaminating foods.Equipment is being stored in such a way that it is being contaminated by flies.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The meat display cooler, in particular the north section was 9C. Please ensure foods are below 4C.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- - Multiple pails of food were being left to thaw at room temperature. - Basa in sink was 8C.- West deli table inserts were 8 C.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Staff are not sanitizing dishes. Staff could not locate drain plugs for the 3-compartment sink. proper manual dishwashing is not possible without plugs. Staff training is required. Please submit written dishwashing procedures for review.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- hand sink did not have soap or paper towel available. A hand sink is required in the front area.
- 15. Is the facility free of a pest infestation?
- Heavy fly infestation noted. Records were not available.
- 23. Is the facility maintained in a clean and sanitary condition?
- Deep cleaning required. - Caulking by hand sink. Note that it may need to be replaced. - Walls, ceilings throughout facility, in particular where fly droppings are present. - Meat display cooler, including red matting. - bulk food containers.- shelving.- Clean floor edges and corners. - Clean under equipment,- Build up of debris around mixer. - Hood fan grates dirty.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Risk Management Inspection
12 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Old trays of marinated meats were being left by the hand sink instead of discarding immediately. Meat was 18C. There was confusion between staff about using this meat as some staff though it was still good. Please implement a procedure that if foods cannot be discarded immediately that they are clearly labeled and put in a designated area.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Some sanitizer buckets were 0ppm Chlorine. Water appeared murky. Buckets are not being changed throughout the day, as needed.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The band saw had dried meat on it from the previous use. The equipment was not properly or adequately sanitized prior to use.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Staff were not washing their hands as needed. Note: some staff indicated that they wash their hands in the bathroom, which is not sufficient. Staff must wash their hands after using the bathroom but must wash their hands a second time at the kitchen hand sink prior to resuming food handling.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Foods are uncovered in the walk in cooler. Raw meats were above ready to eat foods. Foods were being stored under and being dripped on by goat carcasses. Foods were not being protected from flies.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Scoops and bowls were being left in bulk food containers in a way that contaminating foods.Equipment is being stored in such a way that it is being contaminated by flies.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The meat display cooler, in particular the north section was 9C. Please ensure foods are below 4C.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- - Multiple pails of food were being left to thaw at room temperature. - Basa in sink was 8C.- West deli table inserts were 8 C.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Staff are not sanitizing dishes. Staff could not locate drain plugs for the 3-compartment sink. proper manual dishwashing is not possible without plugs. Staff training is required. Please submit written dishwashing procedures for review.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- hand sink did not have soap or paper towel available. A hand sink is required in the front area.
- 15. Is the facility free of a pest infestation?
- Heavy fly infestation noted. Records were not available.
- 23. Is the facility maintained in a clean and sanitary condition?
- Deep cleaning required. - Caulking by hand sink. Note that it may need to be replaced. - Walls, ceilings throughout facility, in particular where fly droppings are present. - Meat display cooler, including red matting. - bulk food containers.- shelving.- Clean floor edges and corners. - Clean under equipment,- Build up of debris around mixer. - Hood fan grates dirty.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Monitoring Inspection
4 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Peeled onions in milk crates were being stored directly on the ground. Store crates off the ground as they have holes on the bottom. Ensure crates are clean.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The meat display cooler, in particular the north section was 9C. Please ensure foods are below 4C.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishes were not being sanitized in 100 ppm Chlorine solution during dishwashing.
- 23. Is the facility maintained in a clean and sanitary condition?
- Deep cleaning required. - Caulking by hand sink. Note that it may need to be replaced. - Walls, ceilings throughout facility, in particular where fly droppings are present. - Meat display cooler, including red matting. - bulk food containers.- shelving.- Clean floor edges and corners. - Clean under equipment,- Build up of debris around mixer. - Hood fan grates dirty.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
2 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Peeled onions in milk crates were being stored directly on the ground. Store crates off the ground as they have holes on the bottom. Ensure crates are clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- Deep cleaning required. - Clean floor edges and corners. - Clean under equipment,- Build up of debris around mixer. - Hood fan grates dirty.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?