4205 23 Avenue NW
Non conforme
3 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
15 mai 2026
Wall behind dishwashing sinks is not smooth and is hard to clean., , Ceiling tiles are not , , Deli table work surface is heavily worn and black. It can no longer be cleaned. , .
The lights are in adequate in the walk-in cooler. The lightbulbs above the dish dishwashing area to burn out.
Cleaning schedule is not in use.
Fresh Homemade Tiffin Service Ltd. se trouve dans le quartier DALY GROVE. DALY GROVE, Edmonton compte 51 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 15 juillet 2026, 37 (73%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 1 (2%) fermé.
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.
Daly Grove Day Care - Kitchen II
DALY GROVE
Ce restaurant a été inspecté 10 fois depuis le 19 septembre 2023, avec 1 conforme, 10 non conformes et 1 fermeture au dossier.
3 infractions
Wall behind dishwashing sinks is not smooth and is hard to clean., , Ceiling tiles are not , , Deli table work surface is heavily worn and black. It can no longer be cleaned. , .
The lights are in adequate in the walk-in cooler. The lightbulbs above the dish dishwashing area to burn out.
Cleaning schedule is not in use.
3 infractions
Wall behind dishwashing sinks is not smooth and is hard to clean., , Ceiling tiles are not , , Deli table work surface is heavily worn and black. It can no longer be cleaned. , .
The lights are in adequate in the walk-in cooler. The lightbulbs above the dish dishwashing area to burn out.
Cleaning schedule is not in use.
14 infractions
Food handlers were not washing their hands before handling food. Food handlers were observed wiping faces and not washing their hands after. Staff indicated that they washed their hands in the washroom, which is not adequate hand washing for food handlers. Staff must wash their hands in washroom but then also wash their hands in the kitchen before starting work and as needed.
Facility is not maintaining an adequate food, safety checklist or or record.
Bags of Atta, onions and other foods are being stored directly on the floor. All foods must be stored at at least 6 inches off the ground.
7 infractions
A sanitizing solution was not prepared or in use upon inspection.
Food handlers were not washing their hands before handling food. Food handlers were observed wiping faces and not washing their hands after. Staff indicated that they washed their hands in the washroom, which is not adequate hand washing for food handlers. Staff must wash their hands in washroom but then also wash their hands in the kitchen before starting work and as needed.
, There were multiple pots of food cooling at room temperature without timers or rapid cooling method in place., , Hot food in take out containers was being left at room temperature, which is not acceptable. A hot holding unit is required.
7 infractions
A sanitizing solution was not prepared or in use upon inspection.
Food handlers were not washing their hands before handling food. Food handlers were observed wiping faces and not washing their hands after. Staff indicated that they washed their hands in the washroom, which is not adequate hand washing for food handlers. Staff must wash their hands in washroom but then also wash their hands in the kitchen before starting work and as needed.
, There were multiple pots of food cooling at room temperature without timers or rapid cooling method in place., , Hot food in take out containers was being left at room temperature, which is not acceptable. A hot holding unit is required.
9 infractions
A sanitizing solution was not prepared or in use upon inspection.
Food handlers were not washing their hands before handling food. Food handlers were observed wiping faces and not washing their hands after. Staff indicated that they washed their hands in the washroom, which is not adequate hand washing for food handlers. Staff must wash their hands in washroom but then also wash their hands in the kitchen before starting work and as needed.
Food was observed on the floor, including takeout containers of chapati and hot foods and bins of food. , ,
10 infractions
A sanitizing solution was not prepared or in use upon inspection.
Food handlers were not washing their hands before handling food. Food handlers were observed wiping faces and not washing their hands after. Staff indicated that they washed their hands in the washroom, which is not adequate hand washing for food handlers. Staff must wash their hands in washroom but then also wash their hands in the kitchen before starting work and as needed.
Foods are not covered in coolers. , , Food was observed on the floor, including potatoes and pots and bins of food. , , Food was being processed in small food processor on the floor. No food handling is to take place on the floor.
3 infractions
No food handler had food safety onsite. 5 or more workers were present., , Food safety knowledge was poor.
Door frame unfinished. , ,
Brick wall is not cleanable., , Wall behind dishwashing sinks is not smooth and is hard to clean., , Ceiling tiles are not cleanable. , , Door frame is not finished., , Window frame is unfinished. , , pony wall by hand sink is unfinished at the top. , , Wall behind range hood is not painted. , , Shelves in back are not painted or cleanable and are heavily soiled. , , Deli table work surface is heavily worn and black. It can no longer be cleaned. , , There is inadequate storage within the facility.
12 infractions
An approved sanitizer was not in use. , , Food contact surfaces were not being sanitized before food preparation started and as needed. , , The operator was using a degreaser, which is not approved for use on food contact surfaces, in place of sanitizer. This is dangerous. Do not use chemicals that are not intended for use in a food facility in your commercial kitchen.
Soiled rags were being left on top of food and on food contact surfaces.
Staff did not wash their hands before starting food handling.
16 infractions
Multiple spoiled foods noted in fridge., , Jamun with thick mould noted. , Products were observed significantly past their best before dates., , Discarded.
A sanitizer solution was not prepared or in use.
An approved sanitizer was not in use. , , Food contact surfaces were not being sanitized before food preparation started and as needed. , , The operator was using a degreaser, which is not approved for use on food contact surfaces, in place of sanitizer. This is dangerous. Do not use chemicals that are not intended for use in a food facility in your commercial kitchen.
1. Upright cooler was 11.8°C. Cooler is in poor condition. Do not use until it maintains foods below four Celsius. Staff indicated a new cooler is on order., , 2. Pails and bins of cut onions, cut potatoes and chole soaking in water were left at room temperature perishable foods, including pulses that are soaking or cut vegetables must be stored in the cooler.
There were multiple pots of food cooling at room temperature without timers or rapid cooling method in place., , Hot food in take out containers was being left at room temperature, which is not acceptable. A hot holding unit is required.
- facility has run out of bleach. Facility is not doing a sanitized step during dish dishwashing. There is in adequate hot water supply to the facility. Dishes are not being adequately cleaned food debris, and greasy film are being left on dishes.
Repeat: march 12,2026., , Food debris observed left on dishes after being put away. , , Staff are not sanitizing dishes during dishwashing or doing a proper 2-compartment sink method of dishwashing., , Facility has insufficient hot water and greasy build up is being left on dishes as a result.
Paper towel was not within reach of the hand sink in the kitchen or in the washroom.
hot water was not available in adequate supply. Hot water was 26-35C. Facility must address hot water tank size to ensure hot water is always available.
Facility cannot locate their test strips., , Facility is not monitoring and recording the concentration of sanitizer daily as required.
The lights are in adequate in the walk-in cooler. The lightbulbs above the dish dishwashing area to burn out.
Wall behind dishwashing sinks is not smooth and is hard to clean., , Ceiling tiles are not , , Deli table work surface is heavily worn and black. It can no longer be cleaned. , .
Cleaning schedule is not in use.
Facility expanded space without providing plans to AHS prior to starting construction.
Food debris observed left on dishes after being put away. , , Staff are not sanitizing dishes during dishwashing or doing a proper 2-compartment sink method of dishwashing.
Paper towel was not within reach of the hand sink. soap was not available. , ,
hot water was not available.
Brick wall is not cleanable., , Wall behind dishwashing sinks is not smooth and is hard to clean., , Ceiling tiles are not cleanable. , , Wall behind range hood is not painted. , , Shelves in back are not painted or cleanable and are heavily soiled. , , Deli table work surface is heavily worn and black. It can no longer be cleaned. , , There is inadequate storage within the facility.
Food debris observed left on dishes after being put away. , , Staff are not sanitizing dishes during dishwashing or doing a proper 2-compartment sink method of dishwashing.
Paper towel was not within reach of the hand sink. soap was not available. , ,
hot water was not available.
Brick wall is not cleanable., , Wall behind dishwashing sinks is not smooth and is hard to clean., , Ceiling tiles are not cleanable. , , Wall behind range hood is not painted. , , Shelves in back are not painted or cleanable and are heavily soiled. , , Deli table work surface is heavily worn and black. It can no longer be cleaned. , , There is inadequate storage within the facility.
, There were multiple pots of food cooling at room temperature without timers or rapid cooling method in place., , Hot food in take out containers was being left at room temperature, which is not acceptable. A hot holding unit is required.
Food debris observed left on dishes after being put away. , , Staff are not sanitizing dishes during dishwashing or doing a proper 2-compartment sink method of dishwashing.
Paper towel was not within reach of the hand sink. soap was not available. , ,
, Food safety knowledge was poor. Recommended additional training.
Brick wall is not cleanable., , Wall behind dishwashing sinks is not smooth and is hard to clean., , Ceiling tiles are not cleanable. , , Wall behind range hood is not painted. , , Shelves in back are not painted or cleanable and are heavily soiled. , , Deli table work surface is heavily worn and black. It can no longer be cleaned. , , There is inadequate storage within the facility.
Heavy build up of grease noted on the grates of the hoodfan. More cleaning required. Operator indicate that they are cleaned weekly so twice a week or more may be required.
the deli table was 10.3C. Perishable foods discarded. , , There were multiple pots of food cooling at room temperature without timers or rapid cooling method in place.
Food debris observed left on dishes after being put away. , , Staff are not sanitizing dishes during dishwashing or doing a proper 2-compartment sink method of dishwashing.
Paper towel was not within reach of the hand sink. soap was not available. , , Paper towel was not stocked in the washroom. , , A table was blocking the hand sink upon arrival of the inspector and had to be moved to access the handsink.
, Food safety knowledge was poor. Recommended additional training.
Door frame unfinished. , ,
Brick wall is not cleanable., , Wall behind dishwashing sinks is not smooth and is hard to clean., , Ceiling tiles are not cleanable. , , Door frame is not finished., , Window frame is unfinished. , , pony wall by hand sink is unfinished at the top. , , Wall behind range hood is not painted. , , Shelves in back are not painted or cleanable and are heavily soiled. , , Deli table work surface is heavily worn and black. It can no longer be cleaned. , , There is inadequate storage within the facility.
Heavy build up of grease noted on the grates of the hoodfan. More cleaning required. Operator indicate that they are cleaned weekly so twice a week or more may be required.
Chemicals that are unrelated or inappropriate to the food faciliy are present. , , Spray Lysol and can of RAID pesticide were stored in direct contact with food. , , Staff are not trained on proper chemical use. , , Poisonous chemicals and chemicals labeled rinse with potable water on food contact surfaces are being used without following the labeling requirements.
1. The facility does not have any hot holding equipment. Hot food is being held at room temperature, which is not appropriate. , , 2. The deli table was 9.8C. Ensure it is repaired and can hold food below 4C. , , 3. Foods requiring refrigeration are being left at room temperature. There is not enough refridgeration space available., , 4. Frozen vegetables are being left at room temperature to thaw, which is not appropriate. , , 5. Food that is intended to be served cold is not being cooled rapidly to <4C, as required.
Facility is not following a proper 2-compartment sink dishwashing method. , , Operator indicated that dishes are rinsed, washed with soap and then towel dried, which is not appropriate. , ,
1. Personal items ( keys, phone, medicine, insulin, personal food, jackets, purses) are being stored on food prep surfaces, ontop of food and with food equipment. , , All items not related to the commercial food establishment must be stored away in a designated area. , , 2. Bowls are being used as scoops and are being left in bulk food containers, which is insanitary.
Test strips are not available or in use. , , Facility is not testing sanitizer concentration.
No food handler had food safety onsite. 5 or more workers were present., , Food safety knowledge was poor.
Door frame unfinished. , ,
Brick wall is not cleanable., , Wall behind dishwashing sinks is not smooth and is hard to clean., , Ceiling tiles are not cleanable. , , Door frame is not finished., , Window frame is unfinished. , , pony wall by hand sink is unfinished at the top. , , Wall behind range hood is not painted. , , Shelves in back are not painted or cleanable and are heavily soiled. , , Deli table work surface is heavily worn and black. It can no longer be cleaned. , , There is inadequate storage within the facility.
Additional cleaning required :, , , Walls,, Hood fan grates, edges, Organization required, Deli cooler, Back storage area, Dishwashing area, , * Please separate commercial and personal foods.
Soiled rags were being left on top of food and on food contact surfaces.
Staff did not wash their hands before starting food handling.
Food was being stored on the floor.
1. Poisonous chemicals, Raid, Lysol, were being stored in direct contact with food. , , 2. Food handling was being done in the back area that is very dirty and is not intended for food handling.
Chemicals that are unrelated or inappropriate to the food faciliy are present. , , Spray Lysol and can of RAID pesticide were stored in direct contact with food. , , Staff are not trained on proper chemical use. , , Poisonous chemicals and chemicals labeled rinse with potable water on food contact surfaces are being used without following the labeling requirements.
1. The facility does not have any hot holding equipment. Hot food is being held at room temperature, which is not appropriate. , , 2. The deli table was 9.8C. Ensure it is repaired and can hold food below 4C. , , 3. Foods requiring refrigeration are being left at room temperature. There is not enough refridgeration space available., , 4. Frozen vegetables are being left at room temperature to thaw, which is not appropriate. , , 5. Food that is intended to be served cold is not being cooled rapidly to <4C, as required.
Facility is not following a proper 2-compartment sink dishwashing method. , , Operator indicated that dishes are rinsed, washed with soap and then towel dried, which is not appropriate. , ,
1. Personal items ( keys, phone, medicine, insulin, personal food, jackets, purses) are being stored on food prep surfaces, ontop of food and with food equipment. , , All items not related to the commercial food establishment must be stored away in a designated area. , , 2. Bowls are being used as scoops and are being left in bulk food containers, which is insanitary.
Test strips are not available or in use. , , Facility is not testing sanitizer concentration.
No food handler had food safety onsite. 5 or more workers were present., , Food safety knowledge was poor.
Door frame unfinished. , ,
Brick wall is not cleanable., , Wall behind dishwashing sinks is not smooth and is hard to clean., , Ceiling tiles are not cleanable. , , Door frame is not finished., , Window frame is unfinished. , , pony wall by hand sink is unfinished at the top. , , Wall behind range hood is not painted. , , Shelves in back are not painted or cleanable and are heavily soiled. , , Deli table work surface is heavily worn and black. It can no longer be cleaned. , , There is inadequate storage within the facility.
Additional cleaning required :, , , Walls,, Hood fan grates, edges, Organization required, Deli cooler, Back storage area, Dishwashing area, , * Please separate commercial and personal foods.