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Turquaz Kebab House Express

9738 Ellerslie Road SW Edmonton AB T6X 0N5 · Food - General

9 inspections

  1. Risk Management Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • A food safety certificate of an individual with care and control of the facility was not observed. The manager and staff present were unable to provide a valid certificate.
  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Several used wiping cloths were observed throughout the facility, including on counter surfaces, prep coolers, and food preparation areas. The operator was instructed to remove the cloths and sanitize all affected surfaces. Used wiping cloths must be stored in a sanitizer solution between uses, and dirty cloths awaiting laundering must be kept in a designated bin for soiled linens.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • An opened bag of flour was found in the dry storage area in its original paper packaging. The operator was instructed to transfer the flour into a food-safe container with a tight-fitting lid to prevent contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink in the back of house was not equipped with soap or paper towels. The prep sink was adequately supplied and was being used for handwashing at the time of inspection. Handwash stations should not be used for any purpose other than handwashing. The small hand sink must be designated for handwashing, fully stocked with paper towels and liquid soap, and used instead of the prep sink.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel available at the hand sink in the front service area. The dispenser was refilled during the inspection. Hand sinks must be adequately stocked with paper towels at all times.
  3. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - tape was observed on food equipment. Broken glass observed on food equipment
  4. 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?
      • ** - pot sink in the cooking back kitchen was inadequate as a handsink - being used for food preparation. A proper designated handsink is required in back cooking kitchen
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - tape was observed on food equipment. Broken glass observed on food equipment
  5. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - the dirty high touch handle of food scoops were stored in direct contact with the food ingredient
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - improper cooling observed - oversized pot of cooked food was left on a cold stovetop for cooling: please divide into smaller amounts and stir often to cool quickly.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ** - Both handsinks in both back kitchens were blocked and inaccessible for use** - pot sink in the cooking back kitchen was inadequate as a handsink - being used for food preparation. A proper designated handsink is required in back cooking kitchen
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - tape was observed on food equipment. Broken glass observed on food equipment
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - a single use disposable paper cup was observed to be re-used improperly as a scoop without a handle for dry food ingredients
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    1 infraction

    • 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 food permit is observed to be posted where the public can view it. Ensure that a valid food permit is posted where the public can view it.
  8. Monitoring Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine/bleach test strips are observed. Ensure that chlorine/bleach test strips are acquired.
    • 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 food permit is observed to be posted where the public can view it. Ensure that a valid food permit is posted where the public can view it.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No food safety certificate is observed. When there are more than 5 food handlers on a shift, one individual onsite must have a valid food safety certificate.
  9. Initial Inspection

    0 infractions