Tropical House Food Market Ltd.
9810 51 Avenue NW Edmonton AB T6E 0A6 · Food - General
7 inspections
- Risk Management Inspection
0 infractions
- 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?
- Faucet in disrepair. Please ensure all kitchen equipment and/or plumbing connections are in good repair.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No available food safe sanitizer solution noted. Ensure a sanitizer solution is available. Ensure test strips for sanitizer solution is available.
- 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?
- Facility does not have the food handling permit posted.Facility does not operate under the current food handling restriction. Cooking and extensive food handling was observed, which is in violation of the Food Handling Permit restrictions that state “minimal food handling only".
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No available food safe sanitizer solution noted. Ensure a sanitizer solution is available. Ensure test strips for sanitizer solution is available.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Designated hand sink was not observed. A cupboard and a hand sink bowl noted. Please consider upgrading the sink to a stainless-steel commercial sink. Ensure a designated hand sink is available and supplied with soap, paper towel and available hot/cold water for hand washing.
- 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?
- Facility does not have the food handling permit posted.Facility does not operate under the current food handling restriction. Cooking and extensive food handling was observed, which is in violation of the Food Handling Permit restrictions that state “minimal food handling only".
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No available food safe sanitizer solution noted. Ensure a sanitizer solution is available. Ensure test strips for sanitizer solution is available.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Designated hand sink was not observed. Ensure a designated hand sink is available and supplied with soap, paper towel and available hot/cold water for hand washing.
- 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?
- Facility does not have the food handling permit posted.Facility does not operate under the current food handling restriction. Cooking and extensive food handling was observed, which is in violation of the Food Handling Permit restrictions that state “minimal food handling only".
- 20. Do food handlers at the facility have adequate food safety training?
- Person in care and control did not have a valid food safety certification training. Ensure food safe certification is obtained by the person in care and control of the kitchen.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Facility appears to be deep frying. Ventilation/ Canopy hood appears to have been installed in 2023. Cleaning/maintenance does not appear to be done since it was installed. Ensure ventilation/canopy hood is maintained, built to standards and approved by the safety codes/ fire codes or other applicable regulation in place.Ventilation canopy needs to be cleaned by a licensed third-party company.
- 26. Have plans for construction or alteration of this facility been submitted for approval?
- Kitchen area is not built to requirements, missing designated handsink. Plan approval was not carried out prior to construction.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No available food safe sanitizer solution noted. Ensure a sanitizer solution is available. Ensure test strips for sanitizer solution is available.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Two blue bags of fresh meat noted on the floor on a piece of cardboard. Ensure no food is stored on the floor.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Designated hand sink was not observed. Ensure a designated hand sink is available and supplied with soap, paper towel and available hot/cold water for hand washing.
- 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?
- Facility does not have the food handling permit posted.Facility does not operate under the current food handling restriction. Cooking and extensive food handling was observed, which is in violation of the Food Handling Permit restrictions that state “minimal food handling only".
- 20. Do food handlers at the facility have adequate food safety training?
- Person in care and control did not have a valid food safety certification training. Ensure food safe certification is obtained by the person in care and control of the kitchen.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Facility appears to be deep frying. Ventilation/ Canopy hood appears to have been installed in 2023. Cleaning/maintenance does not appear to be done since it was installed. Ensure ventilation/canopy hood is maintained, built to standards and approved by the safety codes/ fire codes or other applicable regulation in place.Ventilation canopy needs to be cleaned by a licensed third-party company.
- 26. Have plans for construction or alteration of this facility been submitted for approval?
- Kitchen area is not built to requirements, missing designated handsink. Plan approval was not carried out prior to construction.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No available food safe sanitizer solution noted. Ensure a sanitizer solution is available. Ensure test strips for sanitizer solution is available.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Food (bag of onions) and bins with food noted on the floor (bins with corn flour and garri flakes) noted to be stored on the floor. The bins with food were removed from the floor during the visit. Ensure no food or food bins are stored on the floor.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Residential fridge noted in the kitchen with no available thermometer. Ensure commercial fridge and thermometer is available for food storage. Operator placed a thermometer in the fridge at the time of the visit.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Designated hand sink was not observed. Ensure a designated hand sink is available and supplied with soap, paper towel and available hot/cold water for hand washing.
- 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?
- Facility does not have the food handling permit posted.Facility does not operate under the current food handling restriction. Cooking and extensive food handling was observed, which is in violation of the Food Handling Permit restrictions that state “minimal food handling only".
- 20. Do food handlers at the facility have adequate food safety training?
- Person in care and control did not have a valid food safety certification training. Ensure food safe certification is obtained by the person in care and control of the kitchen.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Facility appears to be deep frying. Ventilation/ Canopy hood appears to have been installed in 2023. Cleaning/maintenance does not appear to be done since it was installed. Ensure ventilation/canopy hood is maintained, built to standards and approved by the safety codes/ fire codes or other applicable regulation in place.Ventilation canopy needs to be cleaned by a licensed third-party company.
- 26. Have plans for construction or alteration of this facility been submitted for approval?
- Kitchen area is not built to requirements, missing designated handsink. Plan approval was not carried out prior to construction.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?