2935 Ellwood Drive SW · ELLERSLIE INDUSTRIAL
6 août 2025
RéussiAucune infraction trouvée
Annam South Indian Cuisine se trouve dans le quartier ELLERSLIE INDUSTRIAL. ELLERSLIE INDUSTRIAL, Edmonton compte 127 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 17 avril 2026, 106 (83%) d'entre eux ont réussi leur dernière inspection, sans aucune fermeture.
Ce restaurant a été inspecté 5 fois depuis le 27 juin 2024, avec 5 réussites et 1 fermeture au dossier.
** - staff were observed handling raw meat then "rinsing" their hands at the handsink, no soap. Health inspector had to request that soap be used to wash hands (2 different employees).
** - DO NOT thaw meats and other high risk foods at room temperature: 2 different pans of raw meat were stored inthe back room at room temperature with no method of temperature control. Thaw safely by 1. cooler overnight, 2. under COLD RUNNING water, 3. ice bath, 4. microwave. Staff was busy cutting onions in the back room and not processing the meat.
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.
L'Alberta enregistre chaque visite soit comme une inspection routinière (avec d'éventuelles infractions notées), soit comme un ordre de fermeture. Si vous voyez des infractions listées sans ordre de fermeture, l'exploitant a été autorisé à poursuivre ses activités tout en les corrigeant. Un ordre de fermeture signifie que l'inspecteur a exigé l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
July 31, July 28, ** - Cease and desist all forms of open food handling and food preparation in rooms that lack handsinks immediately (back room). Handsinks located in washrooms do not meet the requirements as a food handler handwashing station. All open food handling and preparation must occur within ~10 feet of an approved handsink and the sink must be located in the same room as the food preparation.
**- knives were stored in an unsanitary manner - multiple knives were observed jammed between coolers in a manner that would contaminate and potentially break the blade.
** - staff admitted to mixing hazardous chemicals together. DO NOT mix bleach/chlorine with anything other than water to prevent potentially dangerous and fatal chemical reactions.
** - improper cooling observed: oversized pots of cooked rice, cooked potato, etc. were cooling at room temperature on the counter. The hot food must be removed from the cooking vessel (hot) and divided into smaller amounts into cold containers. Stir often. The key is to cool RAPIDLY. Using timers and setting the time for 30 minutes will aid the staff in confirming that rapid cooling techniques are employed.
** - Cease and desist all forms of open food handling and food preparation in rooms that lack handsinks immediately (back room). Handsinks located in washrooms do not meet the requirements as a food handler handwashing station. All open food handling and preparation must occur within ~10 feet of an approved handsink and the sink must be located in the same room as the food preparation.
** - foods and/or food equipment was stored on the floor - please ensure that food and/or food equipment is stored off the floor and in a sanitary manner
** - improper pest control measures were observed: WRITTEN monitoring was not being conducted (records should show months of written monitoring observations) traps were not set properly, an unapproved bug zapper was observed (no sticker, light explodes insects, not the stun into a sticker as required), unapproved fly paper strips were installed over food preparation and storage surfaces.
** -duct tape was observed on a sieve. Aluminum foil in poor condition was observed on shelving surfaces. Do not use duct tape on any food equipment. Do not cover surfaces long term with Aluminum foil. Neither are meeting the requirements of smooth, cleanable, non-absorbent and durable. In addition, as neither was in good condition, parts may break off and end up in the food as foreign objects.
Two coolers in the food prep area are not equipped with thermometers. , Ensure that the coolers are equipped with thermometers to help monitor temperatures.
The written pest control record is not completed. Ensure that pest control activities are continuously documented in a written format. The operator completed the AHS Pest Control checklist during the inspection.