11832 145 Avenue NW
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
El Fino Kabab and Shawarma se trouve dans le quartier CAERNARVON. CAERNARVON, Edmonton compte 17 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 10 juillet 2026, 13 (76%) 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.
7-Eleven 24309H - Food
CAERNARVON
Ce restaurant a été inspecté 9 fois depuis le 22 décembre 2023, avec 1 conforme, 8 non conformes et 1 fermeture au dossier.
Aucune infraction
3 infractions
The chlorine/bleach dishwasher was measured at 0ppm with bleach/chlorine test strips. , Ensure that the dishwasher is serviced to maintain a concentration of 100ppm bleach/chlorine sanitizer.
No bleach/chlorine test strips were observed. , Ensure bleach/chlorine test strips are readily available to measure sanitizer concentrations.
June 5/25: Outstanding., ** Print and display valid food handling permit at location visible to customers., , May 9/25: Outstanding., ** Print and display valid food handling permit at location visible to customers., , Dec 18/24: Outstanding. , ** Print and display valid food handling permit at location visible to customers., , Dec 28/23: Outstanding. , ** The facility was not equipped with a valid permit. , , ** Print and display valid food handling permit at location visible to customers.
5 infractions
No food-contact surface sanitizer was readily available during the inspection. Ensure a food-contact surface sanitizer is readily available at all times. The operator prepared a 100ppm bleach/chlorine sanitizer during the inspection.
The chlorine/bleach dishwasher was measured at 0ppm with bleach/chlorine test strips. , Ensure that the dishwasher is serviced to maintain a concentration of 100ppm bleach/chlorine sanitizer.
No bleach/chlorine test strips were observed. , Ensure bleach/chlorine test strips are readily available to measure sanitizer concentrations.
1 infraction
Dec 18/24: Outstanding. , ** Print and display valid food handling permit at location visible to customers., , Dec 28/23: Outstanding. , ** The facility was not equipped with a valid permit. , , ** Print and display valid food handling permit at location visible to customers.
3 infractions
** December 23, 2024: Outstanding. , , Mechanical dishwasher achieved chlorine concentration of 0ppm. After staff conducted , multiple cycles, no sanitizer was being dispensed through the pipes. , , ** Repair dishwasher to distribute chlorine sanitizer of 100ppm. In the meantime, manually dispense sanitizer into the dishwasher at each cycle., ** The other alternative discussed with staff onsite is to manually soak dishware in the third-compartment of the sink.
** December 23, 2024: Outstanding. , , 1. Chlorine test strips in poor condition with water damage. , ** Provide test strips for the sanitizer (Chlorine ) used in the facility., , 2. Poor dishwashing monitoring and maintenance schedule were observed. , ** Increase the testing frequency of the mechanical dishwasher (using test strips), to identify early when the dishwasher is not working properly. Have a schedule in place to test the operation of the dishwasher.
5 infractions
Vinegar was in use as sanitizer for food contact surfaces. Once notified, an approved sanitizer (bleach/chlorine of 100ppm) was provided. , , ** The sanitizer requirements were discussed with staff and operator. Please note again that vinegar is NOT an approved sanitizer. Before starting food preparation, make sure proper sanitizing supplies are readily available. Test strips can be used to measure the sanitizer concentration, making sure it reaches 100ppm.
Mechanical dishwasher achieved chlorine concentration of 0ppm. After staff conducted , multiple cycles, no sanitizer was being dispensed through the pipes. , , ** Repair dishwasher to distribute chlorine sanitizer of 100ppm. In the meantime, manually dispense sanitizer into the dishwasher at each cycle., ** The other alternative discussed with staff onsite is to manually soak dishware in the third-compartment of the sink.
1 infraction
** Dec 28/23: Outstanding. , , The facility was not equipped with a valid permit. , , ** Print and display valid food handling permit at location visible to customers.
2 infractions
** Dec 28/23: Outstanding. Cooler temperature measured between 8 and 11°C. A technician will be contacted to adjust the cooler temperature. , In the meantime, ensure high risk foods (e.g: Raw meat) do not exceed 2 hours inside the cooler or alternative coolers should be used for temperature control., , The cooler with high-risk foods near the grill was measured at 11.6°C. Staff onsite noted that the temperature was higher than usual due to the rush hour. , , ** Action required: Continue to monitor the cooler, ensure it can achieve temperatures of 4°C and below.
** Dec 28/23: Outstanding. , , The facility was not equipped with a valid permit. , , ** Print and display valid food handling permit at location visible to customers.
5 infractions
Facility was using vinegar as a sanitizer for food contact surfaces and dining room tables. Once notified, a 100ppm chlorine solution was prepared. , , ** Please note that an AHS approved sanitizer should be available and ready-for-use while food handling is occurring.
While onsite improper glove use was observed. Staff was reminded that glove use do not replace the standard hand hygiene requirements.
The cooler with high-risk foods near the grill was measured at 11.6°C. Staff onsite noted that the temperature was higher than usual due to the rush hour. , , ** Action required: Continue to monitor the cooler, ensure it can achieve temperatures of 4°C and below.
May 9/25: Outstanding., ** Print and display valid food handling permit at location visible to customers., , Dec 18/24: Outstanding. , ** Print and display valid food handling permit at location visible to customers., , Dec 28/23: Outstanding. , ** The facility was not equipped with a valid permit. , , ** Print and display valid food handling permit at location visible to customers.
Two knives were observed to be stored between the food prep counter and the wall across from the grill line. Ensure knives are stored in a clean container or on a knife magnet to help prevent contamination. The operator provided a clean container for the knives during the inspection.
Dec 18/24: Outstanding. , ** Print and display valid food handling permit at location visible to customers., , Dec 28/23: Outstanding. , ** The facility was not equipped with a valid permit. , , ** Print and display valid food handling permit at location visible to customers.
The handwashing station at the front end was obstructed. The area was also equipped with a bar soap in a cup. Once notified, the area was rearranged and a liquid soap in a suitable dispenser was provided. , , ** The requirements of the handwashing station were discussed with staff onsite in detail.
1. Chlorine test strips in poor condition with water damage. , ** Provide test strips for the sanitizer (Chlorine ) used in the facility., , 2. Poor dishwashing monitoring and maintenance schedule were observed. , ** Increase the testing frequency of the mechanical dishwasher (using test strips), to identify early when the dishwasher is not working properly. Have a schedule in place to test the operation of the dishwasher.
Dec 28/24: Outstanding. , ** Print and display valid food handling permit at location visible to customers., , Dec 28/23: Outstanding. , ** The facility was not equipped with a valid permit. , , ** Print and display valid food handling permit at location visible to customers.
The mechanical dishwasher achieved chlorine concentration of 0ppm. Staff onsite could not trouble shoot the dishwasher to ensure proper distribution of chlorine sanitizer. , , The following was discussed with staff onsite: If the mechanical dishwasher cannot distribute 100ppm of chlorine sanitizer, conduct manual dishwashing. , , ** Ensure the dishwasher can consistently distribute the required sanitizer concentration.,
The facility was not equipped with a valid permit. , , ** Print and display valid food handling permit at location visible to customers.