EdmontonSTRATHCONA INDUSTRIAL PARK
3811 99 Street NW
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
Alif's Royal Kitchen se trouve dans le quartier STRATHCONA INDUSTRIAL PARK. STRATHCONA INDUSTRIAL PARK, Edmonton compte 232 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 14 juillet 2026, 203 (88%) 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.
Han Jan
STRATHCONA INDUSTRIAL PARK
Ce restaurant a été inspecté 9 fois depuis le 19 janvier 2024, avec 4 conformes, 4 non conformes et 1 fermeture au dossier.
Aucune infraction
3 infractions
**oversized pots were in the storage room – cease and desist use immediately – too large for required dishwashing protocol in the sinks available. All pots and pans must fit and be submerged completely in the sink sizes available for proper sanitizing in the sinks.
** - food equipment was observed stored in a dirty mop sink. REPEAT VIOLATION
**Thorough and detailed cleaning required for each bathroom (sinks, dispensers, walls, etc)
9 infractions
**no ready made sanitizer could be located for use in the customer area and customer tables. Spray bottle labeled disinfectant was empty.
** filthy apron that exhibited heavy build up of food and grime was observed
**3 different high risk cooked foods were stored at room temperature on the counter, on the cold stovetop, and on the cold grill.
: the foods should be transferred to a cold container from the hot pan, a timer set for 30 minutes, and stir often to release trapped heat before storing in the cooler or freezer, 2. If the high risk foods were meant for staff food - the staff should consume while hot outside the kitchen for a proper break. The staff should not temperature abuse their own food as it may lead to gastrointestinal illness. Staff cannot work in the food industry when suffering from vomiting and diarrhea as it can spread to the customers., 3. If the staff thought the pilot light was keeping the high risk food warm, please educate them that the pilot light/flame is inadequate for any kind of temperature control., 4. If the high risk foods were stored on the stove because too much food was made, it brings a different concern. Portion control to ensure only as much food needed is reheated should be taught to the staff. Constantly reheating unused portions, improperly cooling them, and then reheating again later may lead to customer gastrointestinal illness, customer complaints regarding food quality and food flavor., ** - There was one overside wok/pan of cooked sauce stored at room temperature on a cold stove. Staff informed the PHI that they planned to add the cooked fish to the mixture. Please ensure that the mixture remains hot at over 60'C until such time you are ready to cool the sauce and fish down properly - by transferring to a cold container and dividing up the sauce and fish into smaller amounts for rapid cooling.
12 infractions
**no ready made sanitizer could be located for use in the customer area and customer tables. Spray bottle labeled disinfectant was empty.
** filthy apron that exhibited heavy build up of food and grime was observed
**A spray bottle marked “chlorine” contained a chemical that was not chlorine (mixing of dangerous chemicals)
**3 different high risk cooked foods were stored at room temperature on the counter, on the cold stovetop, and on the cold grill.
Aucune infraction
4 infractions
**-staff member left a used mask on a food preparation surface in the kitchen, owner left their phone on a food preparation surface in the kitchen.
**- Do not use bowls as scoops. Do not store bowls or scoops with the dirty high touch surfaces in direct contact with food ingredients.
**fly population reduced, no approved fly light installed.
**-lids, buspans, handles require more cleaning
19 infractions
**-no sanitizer solution was ready made for sanitizing in the kitchen, which should be made before food handling begins. No test strips to measure sanitizer were located during inspection., **-dirty, wet, used cleaning cloths were not stored in a sanitizer solution when not in use. , **-Sponges and cleaning pads were overused and falling apart (dishwashing) and were not sanitized to prevent bacterial growth.
**-once staff removed their gloves, no staff member washed their hands with soap and water before donning a new pair of gloves.
**-several aprons were extremely soiled and dirty and did not appear to be washed daily., **-do not use dirty aprons to wipe hands during food handling.
Aucune infraction
Aucune infraction
**oversized pots were in the storage room – cease and desist use immediately – too large for required dishwashing protocol in the sinks available. All pots and pans must fit and be submerged completely in the sink sizes available for proper sanitizing in the sinks.
**potential customer contamination of mukhwas or saunf mithai was observed in the manner that it would be distributed – the customers have a spoon that is used, the business end may touch customer hands. Please find a more sanitary method to distribute the mukhwas or saunf mithai.
**The posted Food Handling Permit was expired, please post the current Food Handling Permit.
**Thorough and detailed cleaning required: cook tops, all doors, etc.
**Thorough and detailed cleaning required for each bathroom (sinks, dispensers, walls, etc)
**oversized pots were in the storage room – cease and desist use immediately – too large for required dishwashing protocol in the sinks available. All pots and pans must fit and be submerged completely in the sink sizes available for proper sanitizing in the sinks.
**no soap was available at the handsink in the kitchen. Soap in other areas was almost empty as well (refilled by a small amount during inspection – but not enough to service dinner period)
**potential customer contamination of mukhwas or saunf mithai was observed in the manner that it would be distributed – the customers have a spoon that is used, the business end may touch customer hands. Please find a more sanitary method to distribute the mukhwas or saunf mithai.
**recent pest control reports missing from the facility, please ensure that the most up to date pest control records are available upon request.
**The posted Food Handling Permit was expired, please post the current Food Handling Permit.
**Thorough and detailed cleaning required: ice cream freezer exterior, child high chair, microwaves, floor in storage room, fryer baskets, cook tops, all doors, soup canteen and counter cooler in customer area, etc.
**food equipment (bowl) was stored in the dirty mop sink, **glassware for beverages ready to use for customers was not properly cleaned before use – labels and tags still attached
**Thorough and detailed cleaning required for each bathroom (toilets, toilet bases, floors, sinks, dispensers, etc)
**- multiple times during the inspection, more than one kitchen staff members touched their face and/or hair with their gloves for food handling still on. PHI had to request that staff remove their contaminated gloves.
**-3 large cooked bins/pots of cooked rice were observed stored at room temperature in the dry storage room. One pot of rice was stored in the dirty mop sink to cool. One of the pots was stored on the dirty floor., **-multiple containers of food and/or food containers/food equipment were stored on the dirty floors., **-food items were stored on a fabric chair on the dirty seat., **-dead flies were observed with the stored foods in the dry storage room. Many of the open backages of bulk ingredients, were not stored in pest proof containers with tight fitting lids to prevent pest contamination.
**-raw meat and cooked food were stored together on countertops in more than one area
**-Multiple high risk foods were stored at room temperature. Many were measured and requested to be stored or put back into the cooler. The worst temperature abused high risk foods were discarded namely:, -eggs 20 degrees Celsius, -cooked potato mixture 22 degrees Celsius internal temperature.
**- The customer re-usable dishes, cutlery, cups, etc. were not sanitized during the manual dishwashing practices and may still contain aspects of saliva. Staff were soaking dishes overnight that were not sanitized after washing – increasing the bacterial load and contributing to the outdoor fly population breeding within the kitchen.
**-do not store food equipment in the dirty handsink at any time, the handsink must remain accessible for frequent and proper handwashing.
**- Do not use bowls as scoops. Do not store bowls or scoops with the dirty high touch surfaces in direct contact with food ingredients., **-probe thermometer was not maintained in a clean or sanitary manner.
**-the weatherstripping on the back door is either missing or in disrepair allowing for potential pest entry.
**-immediately remove the electric fly swatter and obtain proper fly control for kitchens that does not involve the contamination of surfaces or food., **-significant outdoor fly population was observed within the kitchen and storage areas.
**-Do not use metal “scrubbies” or scouring pads for dishwashing due to loose metal pieces.
**-current permit is not posted in public view.
**-unfinished wood was observed under the mixer – all surfaces in a kitchen must be smooth, cleanable, non-absorbent, and durable.
**-lights in food areas/food storage areas are not protected to prevent breakage.
**-lids, buspans, handles require more cleaning
**- single use utensils for the customers were stored with the eating surfaces exposed to customer and/or staff contamination., **-used cleaning cloths were stored on the dishes that were ready for customer use.
**-walls, ceilings, and shelving require more cleaning – thick fuzz and dirt were noted on the surfaces, **-customer areas are not cleaned after use: multiple table cloths were observed with foods and spills observed from a day or two prior (according to staff).