10141 34 Avenue NW
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
Al Salam Pita and Bakery - Manufacturer se trouve dans le quartier PARSONS INDUSTRIAL. PARSONS INDUSTRIAL, Edmonton compte 58 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 13 juillet 2026, 50 (86%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Ce restaurant a été inspecté 10 fois depuis le 3 juillet 2023, avec 3 conformes, 7 non conformes et 1 fermeture au dossier.
Aucune infraction
2 infractions
** - black garbage bags were used to cover food equipment - please use only food-grade plastic.
** - build up of food, grime, and grease was observed on/around but not limited to: all containers inside and out, the dough roller, both round dough mixers/kneaders and the motor hulls/controls/exteriors, columns, frames, light switches.
Aucune infraction
2 infractions
** - a build up of grime, food, and grease was observed throughout the bakery manufacturing area and requires thorough cleaning: every container, every lid, the equipment, the 2 dough mixers.
** - a build up of grime, food, and grease was observed throughout the bakery manufacturing area and requires thorough cleaning: the door jambs, the light switches, the doors, the floors, the sinks
Aucune infraction
2 infractions
1) The food prep cooler had a temperature of 8 degrees Celsius. Water was observed pooling inside, sanitation was poor
REPEATED VIOLATION, An effective written sanitation program was not available or in place. There was no complete list of all the cleaning and sanitizing agents used in the facility upon request.
3 infractions
1) The food prep cooler had a temperature of 8 degrees Celsius.
1) Several flies were found in the rear dishpit area. Ensure that the drain of the dishwasher unit where food debris accumulates is cleaned and sanitized daily to prevent the attraction and harbourage of flies.
REPEATED VIOLATION, An effective written sanitation program was not available or in place. There was no complete list of all the cleaning and sanitizing agents used in the facility upon request.
5 infractions
1) The food prep cooler had a temperature of 8 degrees Celsius and contained a raw meat mixture. Although it was lunch time and the lid was frequently opened, the operator was told to monitor the temperature. If the temperature of the unit exceeds 4 degrees Celsius for a period close to 2 hours, the perishable food items need to be moved to a different cooler unit.
1) Personal items including beverage containers were found on food prep surfaces. Ensure that personal items are stored on a designated shelf for personal items to prevent food contamination.
1) Several flies were found in the rear dishpit area. Ensure that the drain of the dishwasher unit where food debris accumulates is cleaned and sanitized daily to prevent the attraction and harbourage of flies.
7 infractions
1) Frozen foods were found on the floor in the walk in freezer. Ensure that food is stored at least 15 cm or 6 inches off the floor to prevent contamination with floor debris.
1) The food prep cooler had a temperature of 8 degrees Celsius and contained a raw meat mixture. Although it was lunch time and the lid was frequently opened, the operator was told to monitor the temperature. If the temperature of the unit exceeds 4 degrees Celsius for a period close to 2 hours, the perishable food items need to be moved to a different cooler unit.
1) Personal items including beverage containers were found on food prep surfaces. Ensure that personal items are stored on a designated shelf for personal items to prevent food contamination.
14 infractions
1) Eggs were found stored on the top shelf in the walk in cooler. Raw eggs are similar to raw meat and need to be stored on the lowest shelf. Ensure that eggs are stored below ready to eat foods to prevent contamination. , , 2) A bowl with ready to eat rice was stored on a shelf with raw meat. The bowl was moved during the inspection. Ensure that ready to eat foods are stored away or above of raw meats to prevent food contamination.
1) A food prep cooler in the back food prep area had a raw meat mix that was at 10 degrees Celsius. A thermometer left in the unit was at 8 degrees Celsius. The meat mix was moved into the walk in cooler during the inspection. Ensure that food prep cooler temperatures are 4 degrees Celsius or lower to ensure that high risk foods including marinated meat mixes are stored in a manner to prevent growth of microbes that may cause foodbourne illness.
REPEATED VIOLATION, An effective written sanitation program was not available or in place. There was no complete list of all the cleaning and sanitizing agents used in the facility upon request.
1) An area under a shelf unit in the back docking area were metal shelves stored. There was a lot of dust. Ensure that areas under shelf units are free of objects and cleaned and sanitized regularly. Cluttered spaces allow the harbourage of pests. Remove the shelves from this space. , , 2) Fans found throughout the facility were dusty and required cleaning. Ensure that fans that could spread debris onto food are cleaned regularly to prevent food contamination.
1) Several flies were found in the rear dishpit area. Ensure that the drain of the dishwasher unit where food debris accumulates is cleaned and sanitized daily to prevent the attraction and harbourage of flies.
1) Some light bulbs in the back food prep area had lights burned out. Some of the light covers were broken. Replace the bulbs and the light covers.
REPEATED VIOLATION, An effective written sanitation program was not available or in place. There was no complete list of all the cleaning and sanitizing agents used in the facility upon request.
1) An area under a shelf unit in the back docking area were metal shelves stored. There was a lot of dust. Ensure that areas under shelf units are free of objects and cleaned and sanitized regularly. Cluttered spaces allow the harbourage of pests. Remove the shelves from this space. , , 2) Fans found throughout the facility were dusty and required cleaning. Ensure that fans that could spread debris onto food are cleaned regularly to prevent food contamination.
1) The initial sanitizer concentration for the dishwasher was 0 ppm. The operator change the sanitizer solution during the inspection and the correct concentration of 100 ppm was achieved. Ensure that the concentration for bleach sanitizer as tested on the dishes after washing, is at 100 ppm to eliminate microbes on dishware that can cause foodbourne illness.
1) Personal items including beverage containers were found on food prep surfaces. Ensure that personal items are stored on a designated shelf for personal items to prevent food contamination.
1) An exhaust pipe hole in a rear dock door was found open. Ensure that all gaps in exterior doors are repaired or closed properly to prevent the entrance of pests into the facility.
1) In a side closet along the production line that was filled with equipment, mouse droppings were found. Ensure that the mouse droppings are cleaned according to precautions for hantavirus. Organize the closet area to remove areas that allow the harbourage of pests.
1) No food safe certificate was available during the inspection. Ensure that a copy of food safe certificates is available onsite.
1) Some light bulbs in the back food prep area had lights burned out. Some of the light covers were broken. Replace the bulbs and the light covers.
1) A shelf under a dough rolling machine was constructed of MDF board and was cracking., 2) A bottom shelf in the area with the rear dish pit was found stained and wet. The shelf was made of MDF. , , Ensure that shelving material is smooth, easy to clean and impervious to moisture. Replace the MDF to prevent food contamination and ease of cleaning.
1) A sink in the women's bathroom was in disrepair. Repair the sink so that it is smooth, easy to clean and does not allow the accumulation of debris.
1) A food processor was found in disrepair and mounted on cardboard on a food surface. The operator mentioned that the unit was being repaired. The cardboard was discarded during the inspection., , 2) Several scoops were found in flour, ice machine, and spices. Ensure that scoops are stored in a separate container to prevent food contamination. ,
1) A can opener was found dirty with food debris build up. The opener was cleaned and sanitized during the inspection. Ensure that equipment including can openers are cleaned and sanitized regularly.
REPEATED VIOLATION, An effective written sanitation program was not available or in place. There was no complete list of all the cleaning and sanitizing agents used in the facility upon request.
1) Dials on equipment, high touch surfaces including door handles, spice and flour containers were found dirty and had a build up of flour debris. Ensure that areas were food debris is accumulated are cleaned and sanitized throughout the day to prevent food contamination and attraction of pests. , , 2) Dust build up and splatter was found on walls in the packing area, back food prep area and production area. Ensure that areas with dust build up are cleaned and sanitized regularly., , 3) The side of the back food prep area cooking line had grease and food debris accumulation. Ensure that hard to reach areas around and under the cooking line are cleaned and sanitized regularly to prevent the attraction of pests. , , 4) An area under a shelf unit in the back docking area were metal shelves stored. There was a lot of dust. Ensure that areas under shelf units are free of objects and cleaned and sanitized regularly. Cluttered spaces allow the harbourage of pests. Remove the shelves from this space. , , 5) Fans found throughout the facility were dusty and required cleaning. Ensure that fans that could spread debris onto food are cleaned regularly to prevent food contamination.