The Royal Palace
4960 93 Avenue NW Edmonton AB T6B 2L6 · Food - General
9 inspections
- Demand Inspection
5 infractions
- 15. Is the facility free of a pest infestation?
- No - there was evidence of an active rodent (mouse) infestation in the food premises, with five (5) captured mice observed in metal rodent traps: one (1) live 'fresh' mouse captured in metal trap in large side storage room under the large metal shelving unit, two (2) live 'fresh' mice captured in a metal trap inside main kitchen entrance door near dishwashing area, and two (2) 'dehydrated' dead mice in a metal trap at the large dough mixer in the central area of the main kitchen. There were some mouse droppings observed in the large storage room, along the unfinished wood supports near the entrance doorway. The operator was advised to contact the licensed pest control company used for pest control to conduct emergency service this week and to conduct a structural audit of the premises to ascertain any 'rodent-entry points' and to seal any holes/openings (including additiona of more or new weather-stripping at the rear entry doors).
- 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 - there was an active rodent (mouse) infestation with five (5) captured live and dead mice in the observed three rodent metal traps in the main kitchen area and large side storage room. The operator is to ensure continued pest control service treatment by a licensed pest control company, including urgent service within 24 hours. Also, the pest control company and food premises operator are to coordinate action to ascertain the possible entry points/ways that mice are entering the premises and to make necessary repairs (and/or install new weather-stripping) to seal any openings/holes.Note: recent pest control service reports were available for review. The operator is to continue to keep all pest control service reports for a one year (whether as paper copies or pdf digital files).
- 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?
- No - the Food Handling Permit is current (expiry date of September 30, 2026) but was not being continually posted and displayed in a location visible to the public. The operator is to ensure the Food Handling Permit is posted alongside the city business license in a conspicuous location, visible to the public.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- No - there were some damaged baseboard wall sections in the large side storage room, possibly indicative of areas for rodent entry and/or harbourage. The operator is to conduct a structural audit of the food premises, particularly in the main kitchen and side storage rooms, and to repair and seal any holes/openings to prevent possible rodent entry points.Also, there was apparent water/liquid leaking from the large set of 3-compartment sinks in the main kitchen, which was in use at time of inspection. There may be an issue with the seal(s) of one of the compartment sinks or piping, or other disrepair issue. The operator is to inspect the sinks and associated piping and make repairs as necessary.
- 23. Is the facility maintained in a clean and sanitary condition?
- No - there was more thorough cleaning required in the main kitchen area, specifically along baseboard sections in and under equipment including the commercial dishwasher, at the set of 3-compartment sinks, and in behind storage shelving at the large dough mixer. Also, in the large storage room, more organization is necessary to allow for ease of cleaning and inspection along the baseboard sections where there may have been recent rodent (mouse) activity.Note: the operator is to ensure the large carpet sections throughout the event venue are steam-cleaned after each weekend use/event, with service invoice to be kept and available for review.
- 15. Is the facility free of a pest infestation?
- Monitoring Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Yes (corrected during inspection) - there was no concentration of chlorine sanitizer in the final rinse cycle at the main kitchen commercial dishwasher, as the plastic tube line connected to the dishwasher was 'snapped in two' and obviously requiring replacement. The operator switched the rinse-aid plastic tube line to be used for the chlorine sanitizer and, after priming of the sanitizer (using switch on top of control panel of dishwasher), there was sufficient chlorine sanitizer concentration of 100ppm in the final rinse cycle. The operator was advised to ensure daily monitoring and at least one measurement of the chlorine sanitizer concentration is conducted and recorded as part of the daily temperature log checks. Also, a set of large 3-compartment sinks was available for all manual washing, rinsing, and sanitizing.Note: detergent and sanitizer are required in a commercial dishwasher (the 'blue coloured' rinse aid compound is optional, but normally used by operators to add in creating shine and removal of spots in the washed dishware and glassware).
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Yes (corrected during inspection) - there were no chlorine sanitizer test strips to be used for the daily measurement check and recording. Also, the operator was advised to ensure procedures are in place for an operator or employee to measure the chlorine concentration output after the final rinse cycle (with chlorine concentration to be at minimum of 100ppm). Note: the plastic tube line connecting from the chlorine sanitizer container to the commercial dishwasher was broken ('snapped in two'), and the operator is to ensure the equipment and chemical containers are regularly observed as part of the daily duties at the food premises.
- 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?
- Yes (corrected during inspection) - the Food Handling Permit is current (expiry date of September 30, 2026) and is to be continually posted, alongside the city business license, in a conspicuous location, visible to the public.
- 23. Is the facility maintained in a clean and sanitary condition?
- Yes (corrected during inspection) - there were broken glass pieces at the west side front bar area, under the glass washer, with the operator and employees to ensure floor areas of both front bars are thoroughly washed after each event use, etc.Also, the operator was advised to ensure any shelving or 'equipment stands' to be used in the main kitchen are to be painted or covered in a varnish so as to be smooth, washable, durable, and non-absorbent.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
3 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?
- Yes (corrected during inspection) - the Food Handling Permit (FHP) is current (expiry date of September 30, 2025) but was not posted in a conspicuous location, visible to the public. The operator is to ensure a copy of the FHP is kept posted in a location visible to the public (whether at front bar areas or public corridor).
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- No - there were sections of baseboards in disrepair under the dishwasher and adjacent areas, with repair work required (to ensure all floors/walls are maintained in good repair, so as to be smooth, washable, and durable). Also, there was a wall section in disrepair in main kitchen, with small holes in the wall and unfinished wood sections, as the paper towel dispenser at the hand-wash sink was removed. This wall section is to be repaired, with holes filled and section painted, etc. (so as to be smooth, washable, durable and in good repair).
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- No - there was accumulation of mould as 'whitish material' inside the ice machine, along the middle plastic section. More regular cleaning and sanitizing is necessary, with staff to ensure weekly monitoring of inside of ice machine and to clean/sanitize when required.
- 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?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Operation was required to clean dishwasher area, all push carts, line shelves, tabletop can opener, and handwash sink area.
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher did not provide any chlorine sanitizer. Operation did not have chlorine test strips.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Three-comp sink had broken/missing taps.
- 23. Is the facility maintained in a clean and sanitary condition?
- Operation was required to clean dishwasher area.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Demand Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher did not provide any sanitizer.
- 23. Is the facility maintained in a clean and sanitary condition?
- Line shelves, canopener area, and handwash sink area reuired cleaning.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?