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Zaika of India

5009A 52 Avenue Beaumont AB T4X 1E5 · Food - General

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • **A milk container was found stored directly on top of ready-to-eat (RTE) salad inside the prep cooler located in front of the stove. This poses a significant risk of cross-contamination. The operator was immediately directed to remove the milk container from the salad and store it appropriately.- Scoops were observed to be provided in all bulk supply containers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **Inadequate Lighting: Lighting levels in the food processing area were insufficient. The operator indicated that a previous water leak had damaged several light fixtures.**Ceiling Condition: Several ceiling tiles were missing in the food processing area. Additionally, existing tiles showed significant water damage, with some crumbling or breaking apart.**Non-Compliant Materials: Certain ceiling tiles were found to be absorbent and porous, making them impossible to properly clean and sanitize.- Ventilation: The ventilation canopy and filters appeared clean and were observed to be recently maintained, as evidenced by the current service sticker.ACTION REQUIRED:As several of these deficiencies have remained unaddressed for nearly one year, full compliance is required on or before April 30, 2026.1) Repair Lighting: Replace or repair all damaged light fixtures to ensure the food processing area is adequately illuminated for safe operations.2) Ceiling Restoration: Replace all missing, water-damaged, or crumbling ceiling tiles.3) Ensure all new ceiling tiles are non-absorbent, smooth, and easily cleanable
  3. 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?
      • **Missing light cover above the hot water tank area** Missing ceiling tiles throughout the kitchen areaACTION REQUIRED:1) Install the missing light cover2) re-install the missing ceiling tiles
  4. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **There was no sanitizer solution in the facility at the start of the inspection. A kitchen staff later prepared a 100ppm bleach solution midway the inspection.**Wiping/cleaning cloths were littered throughout the kitchen.**The food prep counter and high touch surfaces appeared very dirty; with lots of food particles and food smears.ACTION REQUIRED:1) A sanitizer solution must be prepared at the start of food preparation and refreshed as needed throughout the day.2) Cleaning cloths shall be stored in the sanitizer solution between use. No cleaning cloths shall be stored on food contact surfaces.- There shall be clear separation between cloths for cleaning and cloths for handling hot items. There shall be designated containers for each type of cloths.3) Food contact surfaces shall be regularly cleaned and sanitized throughout the day.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Poor personal hygiene practices were observed:**A food handler was observed using his apron to clean his hands. Another staff was observed using the cleaning cloths to clean his hands.**Food handlers apron appeared dirty (lots of food smears on the staff aprons).ACTION REQUIRED:1) Ensure that staff perform regular and proper hand hygiene and not to use their aprons or cleaning cloths to clean their hands.2) Ensure that staff wear clean clothing. Dirty/soiled aprons shall be changed as needed.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • **The renovation in the facility resulted in a limited countertop space for food preparation, thereby increasing the risk of cross-contamination during food preparation. With the extensive level of food handling observed in the facility, additional countertop space for food preparation is required.ACTION REQUIRED:1) Install additional countertop space for food preparation on or before September 15, 2025.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **Frozen chicken was observed at room temperature in front of the ventilation canopy. The surface temperature of the chicken was at 7C. The operator was directed to store the chicken in the cooler. Ensure that frozen food is thawed in the cooler or under cold running water.- All refrigerators maintained safe food temperatures.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ** Improper manual procedure for cleaning larger utensils was observed. Observed a staff wash pots and larger utensils with just soapy water and allowed to dry without sanitizing them. PHI Asked the staff if he was done with cleaning the utensils and he responded "Yes" and left the dish pit area.- The sanitizing temperature inside the high temperature dishwasher was measured at 76C after three wash cycles.ACTION REQUIRED:1) Ensure that all staff are familiar with the manual procedures for cleaning and sanitizing larger utensils in the three-compartment sink. - A poster for the three-compartment sink procedure is attached to this report.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **Paper towel dispenser was not installed**The soap dispenser was broken. ACTION REQUIRED:1) Install a proper paper towel dispenser2) Install a proper soap dispenser. There is no counter space on the sink. You will have to install the soap dispenser on the wall.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **Missing light cover above the hot water tank area** Missing ceiling tiles throughout the kitchen area- NB: Some water was observed on the floor under the three-compartment sinkACTION REQUIRED:1) Install the missing light cover2) re-install the missing ceiling tiles3) Investigate the source of the water on the floor under the three-compartment sink and repair the leak if any.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The general sanitation in the facility was unsatisfactory. Deep detailed cleaning is required. **The facility is very cluttered, especially the dry storage room and the back exit areaACTION REQUIRED1) Declutter and organize the facility, ensuring that food items and utensils are stored off the floor. This will facilitate cleaning and inspection for pest.2) Perform a detailed deep cleaning of the entire kitchen, including the inner and outer surfaces of refrigerators and other equipment.
  5. Demand Inspection

    1 infraction

    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • The operator had started making some major alteration in the facility without notifying the health inspector.
  6. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of a bucket of chlorine sanitizer solution was measured to be above 200ppm. 100ppm solution was prepared by the staff during inspection.Ensure the required 100ppm concentration is maintained.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A bucket of sauce on the walk-in cooler was not covered. The staff covered the sauce during inspection.Please ensure food items are always covered during storage.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bowl without handle was being used to portion semolina in a dry storage bin. The staff removed the bowl during inspection.Please ensure proper scoops with handles are always used to portion bulk food items to prevent contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some metallic scoops/strainers were observed to be damaged with some pieces of the wires falling apart. The staff discarded the strainers/scoops during inspection. Always examine utensils in the facility and ensure damaged ones are discarded.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A tray and a rack at the kitchen area were unclean. Dirt and debris were observed. A staff present cleaned the rack and tray during inspection.Please ensure all equipment and utensils at the facility are maintained in a sanitary condition.
  7. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** Several food items in the walk-in cooler were left uncovered. Some were stacked without a physical barrier between. Education was providedPLEASE ensure that all food items in the facility are protected from contamination. Keep all food items in the coolers covered.
  8. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser in the kitchen was empty. **Please ensure that all hand sinks are fully supplied with soap and paper towel at all times to encourage proper handwashing.
  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    7 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • The temperature of food items in the prep cooler was above 21C. There were no temperature logs to inform PHI how long the food items have been at that temperature. The operator was directed to discard all the food items in the cooler,
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ** There was no sanitizer solution during food processing ** Wiping cloths were stored on counter/food contact surfaces between uses** Food contact surfaces were very dirty, not cleaned and sanitized between tasks.This practice may result in the cross contamination of food.ACTION REQUIRED:1) A sanitizer solution shall be readily available during food processing.2) Food contact surfaces shall be cleaned and sanitized before, during and after food preparation.3) Wiping cloths shall be stored in the sanitizer solution between use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Improper food storage in the walk-in cooler: There were several open food items in the cooler. Some food containers were stacked without a physical barrier. This practice may result in food contamination.ACTION REQUIRED1) Ensure that all food items in the coolers are covered.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **The prep cooler in front of the stove was at 21C. Temperatures of food items in the prep cooler were >21C. There were no temperature records to determine how long the food items have been at room temperature. The operator was directed to discard all food items in the prep cooler.ACTION REQUIRED:1) The operator was directed not to store any food items in the cooler until the cooler is repaired and a re-inspection conducted.2) Maintain daily temperature logs of all refrigerator units. Temperature log template attached to report.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • - The sanitizing temperature inside the high temperature dishwasher was 76C after two wash cycles.**The detergent container for the dishwasher was empty. The operator replenished the detergent. Ensure that detergent and rinse agent levels are checked daily.
    • 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?
      • Food permit not displayedEnsure that your food permit is displayed in a location visible to the public.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - The kitchen is cluttered and disorganized- The kitchen in general and high touch surfaces were unsanitary- The walk-in cooler was disorganized and unsanitary. - There is no written cleaning program.ACTION REQUIRED:1) Declutter and organize the kitchen to facilitate cleaning2) A deep cleaning of the kitchen is required: floor, shelves, high touch surfaces and ceiling require deep cleaning.3) Organize and clean the walk-in cooler4) Establish a written cleaning program for the facility.