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Twins Restaurant

8331 Chappelle Way SW Edmonton AB T6W 4S1 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Jan 28, 2026:The deep fryers and surrounding area still have an accumulation of grease.Jan 2, 2026 1. Bulk food dispensers without handles are being used and left in contact with the foods.- Use dispensers with handles and store in a manner that the handle does not contact the food.2. The exteriors of some of the bulk dry food containers and the lids are dirty with dried food and grease accumulation. Grease accumulation is noted on the back of the deep fryers and on areas of the prep cooler/counters. The metal utensil storage rack is cluttered and has food particles on it.- Cleaning is required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Jan 28, 2026:The wall by the rice cooker is still dirty and the floor where black buildup is present still requires cleaning.Jan 22, 2026:The following areas require cleaning to remove food particle buildup and/or grease accumulation: the walls by the rice cookers and by the wood chopping block, the floor around the edges of the chest freezer and dry storage shelving unit where black buildup is evident.
  3. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A container of gravy left out at room temperature to cool was measured at 50C. Staff indicated it would be allowed to cool to room temperature. The gravy was relocated to the cooler.- Cool cooked hot foods in a rapid, safe manner.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A package of fish and package of beef were thawing out at room temperature. external food temperatures measured at 3-5C. Foods were relocated to the cooler.- Thaw high risk foods under cold running water or in the cooler.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The kitchen handwsh sink was filled with plastic containers.- Designated handwash sinks must be kept empty at all times and used solely for handwashing purposes.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Bulk food dispensers without handles are being used and left in contact with the foods.- Use dispensers with handles and store in a manner that the handle does not contact the food.2. The exteriors of some of the bulk dry food containers and the lids are dirty with dried food and grease accumulation. Grease accumulation is noted on the back of the deep fryers and on areas of the prep cooler/counters. The metal utensil storage rack is cluttered and has food particles on it.- Cleaning is required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning to remove food particle buildup and/or grease accumulation: the walls by the rice cookers and by the wood chopping block, the floor around the edges of the chest freezer and dry storage shelving unit where black buildup is evident.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Once again raw meats are being stored above vegetables in the walk-in cooler.- All raw meats must be stored below cooked and or ready to eat foods. Corrected2, Staff personal cell phone stored directly on the wood chopping block. - Staff personal belongings are to be stored away from foods, food equipment, food contact surfaces. Corrected
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bag of frozen pork thawing in a container of still water.- Thaw frozen foods in the cooler, under cold running water or in the microwave if for immediate use.- The food was relocated to the cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Feb 12, 2025:The following areas still require further cleaning: the walls at the end of the cookline equipment and behind the dishwasher and area, the floor along the walk-in cooler and freezer and the black storage cart.Feb 3, 2025:The following areas in the kitchen require cleaning: 1. The walls by the kitchen door, at the end of cookline equipment and behind the dishwasher have dust, dried food splashes and/or black buildup. 2. The floor by the grease trap, along the walk in cooler and freezer and around equipment legs have food particle and grime buildup. 3. The exterior of the garbage cans have black buildup and the black cart is visibly dirty with food particles.
  6. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty wiping cloths are being left on surfaces in the kitchen instead of being returned to the sanitizer solution after each use. Corrected
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Containers of raw meat were stored above other foods in the walk-in cooler. Corrected- All raw meats are to be stored below cooked and or ready to eat foods.2. A container of cooked sliced beef was found cooling in the basin of the mop sink. Food Discarded- The mop sink is to be used for cleaning, dumping of dirty mop pail water only.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Large amounts of cut raw vegetables are being left on the counters.- High risk foods must be stored at less than 4C or greater than 60C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine sanitizer test papers could not be located.- Ensure sanitizer test papers are available for measuring the concentration of sanitizing agents.
    • 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?
      • Pest control documentation is not available.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The interiors of the coolers and freezers have an accumulation of food particles in the sliding door tracks, on the bottom shelves and on the sides of the walls.2. The sides of the prep cooler have an accumulation of grease and dried food splashes.2. The deep fryer, the exhaust hood canopy, the exteriors of the rice cookers all have an accumulation of grease.A thorough cleaning of the above noted equipment is required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas in the kitchen require cleaning: 1. The walls by the kitchen door, at the end of cookline equipment and behind the dishwasher have dust, dried food splashes and/or black buildup. 2. The floor by the grease trap, along the walk in cooler and freezer and around equipment legs have food particle and grime buildup. 3. The exterior of the garbage cans have black buildup and the black cart is visibly dirty with food particles.
  7. Initial Inspection

    0 infractions