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Thousand Spices

9240 34 Avenue NW Edmonton AB T6E 5P2 · Food - General

3 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ** - no sanitizer was available upon request
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ** - no sanitizer was available upon request for proper and REQUIRED dishwashing** - improper dishwashing - and lack of dishwashing for food equipment observed
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ** - no test strips were available for sanitizer upon request
  3. Monitoring Inspection

    14 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ** - no sanitizer was available upon request
    • 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?
      • ** - a filthy knife encrusted with dirt and food stuffs - broken on the tip and along the knife edge - was provided to customers to cut root vegetables. IMMEDATELY CEASE AND DESIST. Do not allow customers to cut vegetables. Vegetables must be refrigerated after cutting.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - foods were stored on the dirty floors. DO NOT store food on the floor at any time.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ** - no sanitizer was available upon request for proper and REQUIRED dishwashing** - improper dishwashing - and lack of dishwashing for food equipment observed
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ** - no test strips were available for sanitizer upon request
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ** - a dirty bar of soap was observed - please use only liquid soap
    • 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 pest control reports were available upon request
    • 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?
      • ** - hot foods were for sale - against permit restrictions. IMMEDIATELY CEASE AND DESIST. You are NOT approved to sell hot foods at ANY time. If observed again, further enforcement action may be considered
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **inadequate amount of storage for the amount of food product observed 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?
      • ** - unfinished wood shelves were observed. Dirty single-use disposable cardboard was observed on shelving. All shelving and food equipment must be constructed in a manner that is smooth, cleanable, non-absorbent and durable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - a thick build up of food, grime, grease were observed on the following food equipment that includes but is not limited to:all scoops, the food scale, the knifes, rolling cart, and all food equipment used for repackaging of ingredients.** - dishwashing sinks were coated in a thick layer of dirt and grime
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - no written cleaning schedule was available upon request
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - A thick buildup of grime and dirt was observed on the floors under shelves throughout, the shelving, the window frame/counter, the sink room.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - buildup of grime and biomaterial was observed on the toilet, the sink, the light switch and the doors of the staff washroom.