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The Virsa Mahal

10344 105 Street NW Edmonton AB T5J 1E6 · Food - General

3 inspections

  1. Monitoring Inspection

    10 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 is not covered in the prep cooler.- Cooked food in the cooler had no label nor date.Ensure food is always covered, and label food with name and date.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • - The ice scoop and the ice mold were stored in the ice of the ice machine.The ice scoop and ice mold were taken out of the ice. Ensure scoop is stored out of the ice. Ice mold should not be stored in ice so that hand contact with ice can be limited.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The opened food bags were not securely stored. Ensure opened food bags are secured with a clip or stored in a food grade bucket with a secure lid.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The standing prep cooler in the front kitchen, was measured at 8C- 10C, thermometer was not present in the cooler. Temperature records were not up to date. Milk and cheese in the cooler were measured at internal temperature of 10C AND 8C respectively. Operator discarded milk and cheese. Temperature was adjusted during inspection.Ensure high risk food is not stored in the cooler until it can maintain temperature below 4C/40FMaintain coolers below 4C/40F, keep temperature record.
    • 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?
      • The back door has a gap between the base of both doors. Ensure gap is sealed.
    • 20. Do food handlers at the facility have adequate food safety training?
      • - There were over six staff members on site, no evidence of food safety certification was observed.Ensure a staff member that can provide their food safety certification is onsite when you have 6 or more staff onsite.
    • 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 mechanical ventilation systems were unclean and were due for professional maintenance last December. Ensure professional maintenance is completed regularly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The top of the dishwasher, the pepsi cooler, and the vegetable slicer need to be cleaned and maintained in a sanitary manner at all times.2. Two of the hand sinks are missing hand soaps. Ensure all hand sinks have soap in an operational dispenser.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The standing prep cooler in the front kitchen, was measured at 8C- 10C, Temperature was adjusted during inspection.Ensure high risk food is not stored in the cooler until it can maintain temperature below 4C/40F.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Hard to reach areas behind the cook line in the front kitchen and under the dishwashing sinks need to be cleaned and maintained in a sanitary manner at all times.
  2. Risk Management Inspection

    0 infractions

  3. Initial Inspection

    0 infractions