4205 23 Avenue NW · DALY GROVE
15 mai 2026
Non conformeWall 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 21 mai 2026, 39 (76%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 2 (4%) fermés.
Ce restaurant a été inspecté 7 fois depuis le 19 juin 2024, avec 1 conforme, 7 non conformes et 1 fermeture au dossier.
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.
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
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.
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.
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.
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.
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.
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.
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.
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. , ,
, 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.
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.
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.