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Y-Not Indian Kitchen & Bar

10131 81 Avenue NW Edmonton AB T6E 1W9 · Food - General

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dish machine tested with test strips and noted to be 0 ppm. A sanitizing step was set during the visit. Please ensure adequate sanitizing concentration is available
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Strainer noted in disrepair. Loose metal pieces noted. Ensure all equipment is in good repair. This was corrected onsite by the operator.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some areas noted to be needing extra sanitation. Areas were discussed onsite.
  3. Risk Management Inspection

    0 infractions

  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?
      • No paper towel at front handwash station. The dispenser is also out of batteries.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required for ventilation canopy filters, exterior of bulk food bins, some ceiling light fixtures/ceiling tiles, and the dough mixer (remove from facility if not in use).
  5. Risk Management Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Multiple foods were uncovered in the walk-in cooler.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Improper scoop (bowl) used to scoop some dry foods such as rice. Only use scoops with handles and store the scoops upright.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer was unable to be located for the cooler with small containers of dips.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher is not sanitizing. Repair so that it is sanitizing at 100 ppm chlorine. Ensure chlorine test strips are used daily to confirm the dishwasher is sanitizing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel at front handwash station. The dispenser is also out of batteries.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required for ventilation canopy filters, exterior of bulk food bins, some ceiling light fixtures/ceiling tiles, and the dough mixer (remove from facility if not in use).
  6. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution was prepared while food preparation was occurring. Ensure a sanitizer bucket is made prior to food preparation occurring for the day and is available at all hours of operation. A 100 ppm bleach water solution was made. Ensure back ups of bleach are purchased as the container was almost empty.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Multiple foods were uncovered in the walk-in cooler.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Improper scoop (bowl) used to scoop some dry foods such as rice. Only use scoops with handles and store the scoops upright.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chicken was thawing in standing water at the 2 compartment sink. Ensure meat is thawed under refrigeration or under cold running water.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer was unable to be located for the cooler with small containers of dips.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher is not sanitizing. Repair so that it is sanitizing at 100 ppm chlorine. Ensure chlorine test strips are used daily to confirm the dishwasher is sanitizing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel at front handwash station. The dispenser is also out of batteries.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required for ventilation canopy filters, exterior of bulk food bins, some ceiling light fixtures/ceiling tiles, and the dough mixer (remove from facility if not in use).
  7. Initial Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Unlabeled spray bottles and sani buckets noted - all were labeled during the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUAT test strips are required for the spray bottle sanitizer (200 ppm QUATs required).
  8. Demand Inspection

    0 infractions