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Zuhur Restaurant

10728 107 Avenue NW Edmonton AB T5H 0W8 · Food - General

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • The operator has provided proof of registration in an approved food safety course. A copy of the certificate must be provided to our office upon successful completion of the course.
  3. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe-style thermometer is not available for monitoring food temperatures.REQUIRED ACTION: obtain a probe-style thermometer for monitoring cooking, cooling and hot-holding temperatures of foods. Thermometer must be able to measure both cold and hot temperatures e.g. 0C to 100C.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Two sets of lights in the kitchen are missing shatter-proof covers.One set of lights is missing light bulbs.REQUIRED ACTION: provide functioning light bulbs and shatter-proof guards over the noted sets of lights in the kitchen.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A leak was noted at the hand sink in the kitchen. REQUIRED ACTION: repair the leak at the kitchen hand sink.
  4. Initial Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizing solution on-site upon arrival. Staff immediately went to the store next door and obtained regular, unscented bleach in order to prepare a 100 ppm chlorine sanitizing solution. REQUIRED ACTION: ensure that an approved sanitizing solution is always available and ready to use on food contact surfaces.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe-style thermometer is not available for monitoring food temperatures.REQUIRED ACTION: obtain a probe-style thermometer for monitoring cooking, cooling and hot-holding temperatures of foods. Thermometer must be able to measure both cold and hot temperatures e.g. 0C to 100C.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A leak was noted at the hand sink in the kitchen. REQUIRED ACTION: repair the leak at the kitchen hand sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Two sets of lights in the kitchen are missing shatter-proof covers.One set of lights is missing light bulbs.REQUIRED ACTION: provide functioning light bulbs and shatter-proof guards over the noted sets of lights in the kitchen.