Yemeni Palace
10704 97 Street NW Edmonton AB T5H 2L8 · Food - General
3 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Low temperature dishwasher was not adequately sanitizing. 0 ppm detected in final rinse solution. Repair dishwasher to ensure its sanitizing as required (100ppm Bleach or 200ppm QUATs or 12.5-25ppm Iodine). Please notify PHI when mechanical dishwasher is adequately sanitizing to prompt an onsite inspection.Action required:Use the mechanical dishwasher only for washing and rinsing. After that, sanitize dishes manually by immersing them in an approved sanitizer solution for at least 2 minutes, then allow them to air dry. During the inspection, signage was posted on the dishwasher indicating that it is for washing and rinsing only and that manual sanitizing is required. Alternatively, you may use the two or three sink compartment manual dishwashing procedures as per guidance via links below.1. three compartment and 1, two compartment sink in place.Resources:AHS 3 Sink Dishwashing Method:-https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-3-sink-dishwashing.pdfAHS 2 Sink Dishwashing Method:-https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-2-sink-dishwashing.pdfDishwashing Requirements-https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-dishwashing-requirements.pdf
- 23. Is the facility maintained in a clean and sanitary condition?
- Small areas of the kitchen wall and ceiling surfaces were visibly dirty.Action Required:Thoroughly clean the affected surfaces by December 2, 2025. Ensure all wall, floor and ceiling surfaces are maintained in a clean and sanitary condition to allow for sanitary food handling and to prevent conditions that may promote harborage of pests. Written sanitation procedures were available onsite at the time of inspection.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Initial Inspection
5 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Low temperature dishwasher was not adequately sanitizing. 0 ppm detected in final rinse solution. Repair dishwasher to ensure its sanitizing as required (100ppm Bleach or 200ppm QUATs or 12.5-25ppm Iodine). Please notify PHI when mechanical dishwasher is adequately sanitizing to prompt an onsite inspection.Action required:Use the mechanical dishwasher only for washing and rinsing. After that, sanitize dishes manually by immersing them in an approved sanitizer solution for at least 2 minutes, then allow them to air dry. During the inspection, signage was posted on the dishwasher indicating that it is for washing and rinsing only and that manual sanitizing is required. Alternatively, you may use the two or three sink compartment manual dishwashing procedures as per guidance via links below.1. three compartment and 1, two compartment sink in place.Resources:AHS 3 Sink Dishwashing Method:-https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-3-sink-dishwashing.pdfAHS 2 Sink Dishwashing Method:-https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-2-sink-dishwashing.pdfDishwashing Requirements-https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-dishwashing-requirements.pdf
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Front of hand sink did not have a paper towel holder. Action Required: Please have in place a paper towel holder to keep paper towels clean and facilitate sanitary hand washing procedures. Correct by December 2, 2025, and email PHI photo evidence.3 hand sinks onsite had hot and cold potable running water and were adequately stocked with single-use disposable paper towel and easy to dispense liquid soap.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- One of the kitchen's fluorescent light covers was broken. Action Required:Replace broken light cover and email PHI photo evidence by December 2, 2025. Ensure all lights in food preparation and storage areas are shatterproof of have covers to prevent physical contamination of food and food surfaces in case of light breakage.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1 of 2 walk in cooler, steel storage units were rusty.Action Required:Repair or replace damaged storage unit by Dec 6, 2025, and email PHI photo evidence. Ensure all surfaces are made of material that is smooth, durable, impervious, easily cleanable and maintained in good repair to facilitate effective cleaning and sanitizing procedures.
- 23. Is the facility maintained in a clean and sanitary condition?
- Small areas of the kitchen wall and ceiling surfaces were visibly dirty.Action Required:Thoroughly clean the affected surfaces by December 2, 2025. Ensure all wall, floor and ceiling surfaces are maintained in a clean and sanitary condition to allow for sanitary food handling and to prevent conditions that may promote harborage of pests. Written sanitation procedures were available onsite at the time of inspection.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?