11737 83 Street NW
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
Khalil's Community Cafe se trouve dans le quartier PARKDALE. PARKDALE, Edmonton compte 46 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 13 juillet 2026, 36 (78%) 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.
Al-Hamdu Cafee
EASTWOOD
Ce restaurant a été inspecté 9 fois depuis le 19 juin 2024, avec 3 conformes, 3 non conformes et 3 fermetures au dossier.
Aucune infraction
1 infraction
-An invoice will be e-mailed to you. Follow the instructions on how to pay. Pay online with a credit card to expedite the process. We must see proof of payment. Once our office has processed this, you will be e-mailed the Food Handling Permit. Print this off and post it in an area , visible to customers.
9 infractions
The following was not seen during the inspection, but you must ensure it is corrected:, , Observed during Jan 8, 2025 inspection:, -There was a clear chemical in a spray bottle in the storage room by the front counter that was unlabeled., , You must properly label chemicals to prevent misuse.
The hot holding display unit was available and was measured at 64 degrees C. , , -A probe thermometer was available.
-There was no hot water available at one of the washrooms. , -No hand soap was available for the kitchen sink, -There was no paper towel in one of the washrooms. Paper towel was placed here during the inspection. , , You must have hot water and provide soap and paper towel at the sinks in the kitchen and washrooms to allow for proper handwashing. Keep the paper towel in dispensers so they can be accessed more easily without getting the paper towels wet.
9 infractions
The following was not seen during the inspection, but you must ensure it is corrected:, , Observed during Jan 8, 2025 inspection:, -There was a clear chemical in a spray bottle in the storage room by the front counter that was unlabeled., , You must properly label chemicals to prevent misuse.
The hot holding display unit was available and was measured at 64 degrees C. , , -A probe thermometer was available.
-There was no hot water available at one of the washrooms. , -No hand soap was available for the kitchen sink, -There was no paper towel in one of the washrooms. Paper towel was placed here during the inspection. , , You must have hot water and provide soap and paper towel at the sinks in the kitchen and washrooms to allow for proper handwashing. Keep the paper towel in dispensers so they can be accessed more easily without getting the paper towels wet.
10 infractions
-There was a clear chemical in a spray bottle in the storage room by the front counter that was unlabeled., , You must properly label chemicals to prevent misuse.
-A hot holding display unit was available but was not turned on, so was unable to verify if it could maintain a minimum temperature of 60 degrees C. , You must have this turned on well in advance before the next inspection so that we can demonstrate that the unit can maintain temperatures of 60 degrees C or above., , -A probe thermometer was available.
-No liquid hand soap or paper towel was available at the 2 compartment sink in the kitchen or in one of the washrooms. , , You must provide soap and paper towel at the 2 compartment sink in the kitchen and in washrooms to allow for proper handwashing. , , Place the soap and paper towel in mounted dispensers by the kitchen sink. , , Soap was placed in the washroom, but paper towel still needed.
12 infractions
-There were still foods such as sambusas/samosas and cake displayed at the front counter. There was raw meat, wrap for samosas/samosas and pots of food in the chest freezer in the kitchen. It was indicated that foods were purchased from Costco, or were for personal use, but no invoices were provided. , , You must discard or remove all of the food, open food ingredients (flour, sugar, spices, etc) and beverages from the facility, as you are not approved to handle or sell any food for the public and these have been handled prior to approval being given. , , Homemade foods cannot be sold to the public in your facility. All foods must be obtained from approved sources (government inspected) only. If your plan is to purchase foods from an approved source, such as Costco, Sobey's, etc. you must have invoices available to show us, so that we can verify this. , , Provide us a menu of what food you plan to serve if you are approved to re-open.
-The samosas/sabusas at the front counter were left out at room temperature and were measured at 18.5 degrees C. , , Samosas/sambusas are high risk (perishable) foods and must either be kept cold at 4 degrees or hot at 60 degrees C or more, to prevent rapid germ growth. , This demonstrates a lack of food safety knowledge., , -Thermometers were not observed. If you plan to reheat food, you will require a thermometer that is able to measure hot temperatures as well as cold temperatures., Coolers must be maintained at 4 degrees C or less. Freezers at -18 degrees C or less. Hot holding units at 60 degrees C or more. Thermometers must be used to monitor temperatures to ensure they are maintained at these required levels.
7 infractions
-Foods were not from approved sources. Foods were prepared at home. It was indicated some of cakes were purchased from Sobey's, but no invoices were provided. , , Homemade foods cannot be sold to the public in your facility. All foods must be obtained from approved sources (government inspected) only. If your plan is to purchase foods from an approved source, such as Sobey's, you must have invoices available to show us, so that we can verify this.
-There was a 2 compartment sink for washing equipment and utensils. No sanitizer was available., -No sanitizer test papers were available., , You are required to have an approved sanitizer, such as bleach, so that germs can be adequately killed on equipment after use. , You must obtain appropriate test papers for the approved sanitizer you wish to use. For example, if you plan to use bleach, you must obtain chlorine test papers, meant for restaurants/food service, that are able to measure a concentration of between 0-200 ppm., , When you are given approval to handle and sell food, you will only be limited to reheating pre-made foods from approved food sources. You will not be permitted to prepare foods such as samosas, which require more handling. If you wish to do this, you will be required to install an additional handwashing sink in the kitchen in an appropriate area (consult with our office first).
Aucune infraction
Aucune infraction
-A pest control company has not been contacted. Contact a pest control company and have them assess, monitor and implement control measures for your facility. Keep a copy of the invoices and reports and as we will ask to see these to verify that this is being done., , -A pest control checklist was available.
-There were gaps along the bottom corners of the back exit door leading outside. , , Install proper sweeps for the doors and ensure they are long enough to cover both ends to prevent entry of pests. The sweeps must be properly sized and adjusted so that no light can be seen when the doors are fully closed.
-Mouse droppings were observed inside the wall access door in the washroom closest to the back exit. , , Mouse droppings must be cleaned up and the affected area disinfected. Wear proper personal protective equipment while doing so.
-The facility has not been approved for a food handling permit due to issues still requiring correction.
The operator has not shown where the following equipment will be stored:, , -Single use utensils and food related equipment did not have a clean, dedicated space. , , You must have a dedicated space to store clean utensils/equipment, so that they are protected from contamination.
-The shelf outside of the kitchen door was dirty with a build up of debris stuck on the surfaces. , , -The floors were dirty with stains around the toilets and on the floor along the edge of the walls in the washrooms., , -The shelves in the storage room by the front counter still a build of dirt, food and debris, especially around the posts. , , -No cleaning checklist available. , , You must thoroughly clean and organize these areas to prevent attracting pests, to prevent contamination and to allow for proper cleaning to be done. , , You must create and follow a written cleaning checklist so that we can verify that you have a plan in place to properly clean and maintain the facility.
-A pest control company has not been contacted. Contact a pest control company and have them assess, monitor and implement control measures for your facility. Keep a copy of the invoices and reports and as we will ask to see these to verify that this is being done., , -A pest control checklist was available.
-There were gaps along the bottom corners of the back exit door leading outside. , , Install proper sweeps for the doors and ensure they are long enough to cover both ends to prevent entry of pests. The sweeps must be properly sized and adjusted so that no light can be seen when the doors are fully closed.
-Mouse droppings were observed inside the wall access door in the washroom closest to the back exit. , , Mouse droppings must be cleaned up and the affected area disinfected. Wear proper personal protective equipment while doing so.
-The facility has not been approved for a food handling permit due to issues still requiring correction.
The operator has not shown where the following equipment will be stored:, , -Single use utensils and food related equipment did not have a clean, dedicated space. , , You must have a dedicated space to store clean utensils/equipment, so that they are protected from contamination.
-The shelf outside of the kitchen door was dirty with a build up of debris stuck on the surfaces. , , -The floors were dirty with stains around the toilets and on the floor along the edge of the walls in the washrooms., , -The shelves in the storage room by the front counter still a build of dirt, food and debris, especially around the posts. , , -No cleaning checklist available. , , You must thoroughly clean and organize these areas to prevent attracting pests, to prevent contamination and to allow for proper cleaning to be done. , , You must create and follow a written cleaning checklist so that we can verify that you have a plan in place to properly clean and maintain the facility.
-A pest control company has not been contacted. Contact a pest control company and have them assess, monitor and implement control measures for your facility. Keep a copy of the invoices and reports and as we will ask to see these to verify that this is being done., , -A pest control checklist was available.
-There were gaps along the bottom corners of the back exit door leading outside. , , Install proper sweeps for the doors and ensure they are long enough to cover both ends to prevent entry of pests. The sweeps must be properly sized and adjusted so that no light can be seen when the doors are fully closed.
-The facility has not been approved for a food handling permit due to issues still requiring correction.
-Single use utensils and food related equipment did not have a clean, dedicated space. , , You must have a dedicated space to store clean utensils/equipment, so that they are protected from contamination.
-In the kitchen, there were large gaps along the entire wall and floor joint underneath the baseboards. , The gaps must be properly sealed with a smooth, durable, waterproof and easily cleanable material. This will prevent food and water from being trapped here. , , -The baseboards in the washrooms were in disrepair. , Have these repaired to allow for easier cleaning.
-There was food equipment that had not been cleaned and had a build up of food and sludge. This includes the air fryer and the kettles. , , You must thoroughly clean and sanitize all equipment to prevent contamination of food.
-The kitchen was unclean. There were food and grease stains all over the door, walls and on the floors of the kitchen. The kitchen floors were also sticky and there as food build up on the utility lines. , -There was a chair in the kitchen that was heavily stained. , -The shelf outside of the kitchen door was cluttered and disorganized., -One of the rooms in the hallway still had some clutter and the floors were dirty., -The floors were dirty in the washrooms., , -The front counter area was unclean. There were food and grease stains as well as food debris all over the walls, drawers, counters (inside and out), surfaces and floors. , , -The storage room by the front counter still had clutter, such as bags, shoes, old/dirty hot plates, containers, etc, stacked on top of each other. , , -No cleaning checklist available. , , You must thoroughly clean and organize these areas to prevent attracting pests, to prevent contamination and to allow for proper cleaning to be done. , , You must create and follow a written cleaning checklist so that we can verify that you have a plan in place to properly clean and maintain the facility.
-There were reuseable customer cups at the front counter. , , Remove all reuseable customer utensils, cutlery and dishware from the facility. You will not be allowed to use reuseable customer utensils, cutlery and dishware due to a lack of a proper dishwashing sink. Only single use disposable customer utensils, cutlery and dishware will be allowed. , , If you are given approval to handle and sell food, you will only be limited to reheating pre-made foods from approved food sources. You will not be permitted to prepare foods such as samosas/sambusas, which require more handling, due to there being only a 2 compartment sink available. If you wish to do this, you will be required to install an additional handwashing sink in the kitchen in an appropriate area (you must consult with our office first).
-No liquid hand soap and paper towel was available at the 2 compartment sink in the kitchen or in the washroom. , , You must provide soap and paper towel at the 2 compartment sink in the kitchen and in the washroom to allow for proper wash hands. , , No food handling can take place at the front counter, as there are no sinks to wash hands.
-Cooking oil was placed on the floor next to chemicals in the kitchen. , , You must keep all food items including cooking oil off the floor and away from chemicals to prevent contamination.
-No sanitizer test papers were available., Bleach was now available. , , You must obtain chlorine test papers meant for restaurants and food service that are able to measure a concentration of between 0-200 ppm.
-No pest control plan or records were available. , , Contact a pest control company and have them assess, monitor and implement control measures for your facility. Keep a copy of the invoices and reports and as we will ask to see these to verify that this is being done.
-There were gaps along the bottom corners of the back exit door leading outside. , -The sweep along the bottom of the front entrance door had come off., , Install proper sweeps for both doors and ensure they are long enough to cover both ends to prevent entry of pests. The sweeps must be properly sized and adjusted so that no light can be seen when the doors are fully closed.
-The facility still had food being on the front counter. , , You are to immediately remove all food and beverage items. You are to stop preparing and providing food to the public until you are given approval by our office for a food handling permit.
-The operators demonstrated a lack of food safety awareness, such as improper temperature control; poor sanitation and cleaning practices for equipment and surfaces; lack of knowledge regarding how to conduct proper dishwashing; poor organization and a large amount of clutter; improper use of space; etc., , The food handlers that will actually be on site and that are involved with the day to day activity of the business must complete an approved food safety training course. You have e-mailed a list of courses that are approved.
-The kitchen is small and there is inadequate space for preparing food and to store clean utensils/equipment. , You will not be permitted to do any food handling, aside from reheating of pre-prepared foods purchased from approved suppliers only. , , You must have a dedicated space to store clean utensils/equipment, so that they are protected from contamination. , , -There were hot plates at the front counter with kettles used for brewing tea and coffee. There were also food ingredients and utensils in the drawers. , , All of this beverage and food equipment must be removed from the front counter. Discard the food ingredients. You cannot use the front counter to make any beverages or food because you do not have a sink at the front counter.
-The kitchen was unclean, cluttered and disorganized. There was an opened bag of flour; an open milk jug with liquid inside; a bag of onions next to unclean rolling pins and hot plate and trays; unclean pots and containers; jars of sauces on top of a bin covered in flour; unclean containers of spices/seasoning; garbage bags on the floor; and stains on the floor; a spray bottle and bags were placed inside a pot; there were food and grease stains all over the door, walls and on the floors of the kitchen. , , -The shelf outside of the kitchen door was full of empty cans and bottles. , , -One of the rooms in the hallway was filled with clutter, such as chairs, cushions, plates, equipment, bags of food on the floor, etc. , , -The utility room with the hot water tank had a broken frame on the floor and was unclean., , -The front counter was unclean and cluttered. There were empty milk jugs on the floor; sugar, spices and other seasoning spilled on the counter; dirty spoons and scoops on the counter; tea/coffee items and equipment that were unclean, drawers had dirty knives and utensils and containers; food ingredients such as canned food and spices were placed in the drawers with purses, books, cigarettes, toothbrushes, lighters, medications, etc; there were food and grease stains all over the walls, drawers, counters and surfaces. , , -The storage room by the front counter was full of clutter. Boxes and hookah were stacked on top of pop cans along with kettles and full garbage bags; there was an open bag of flour on the floor with a cup inside and a shoe next to it; pop bottles were on the floor., , -The garbage can by the front entrance was full., , -No cleaning checklist available. , , You must thoroughly clean and organize these areas to prevent attracting pests, to prevent contamination and to allow for proper cleaning to be done. , , You must create and follow a written cleaning checklist so that we can verify that you have a plan in place to properly clean and maintain the facility.
-No liquid hand soap and paper towel was available at the 2 compartment sink in the kitchen. , , You must provide these at the 2 compartment sink in the kitchen to be able to properly wash hands. , , No food handling can take place at the front counter, as there are no sinks to wash hands.
-No pest control plan or records were available. , , You must have a written pest control plan and records available to show that your facility is being monitored and that pest control measures are in place to prevent or control infestations. You must show these to our office to verify that you are doing this.
-The facility has been preparing and providing food to the public without prior approval from our office for a food handling permit., , You are to immediately stop preparing and providing food to the public until you are given approval by our office for a food handling permit.
-Our office was not consulted prior to the business opening. , The kitchen is small and there is inadequate space for preparing food and to store clean utensils/equipment. , With the current kitchen space you have, you will not be permitted to do any food handling, aside from potentially reheating of pre-prepared foods purchased from approved suppliers only. , You must have a dedicated space to store clean utensils/equipment, so that they are protected from contamination. , , -No ventilation is available for grease producing cooking. , If you plan to reheat food, you must also have proper self enclosed units that will contain grease vapours. Consult with the City of Edmonton for ventilation and fire code requirements.
-The kitchen was cluttered and disorganized. There was an opened bag of flour; an empty jug of milk; a bag of onions next to an unclean rolling pin and unclean hot plate and lids; unclean pots and containers; personal drinks placed next to jars of sauces on top of a bin covered in flour; unclean containers of spices/seasoning; garbage bags on the floor; and stains on the floor. , , -The space behind the front counter was also cluttered with empty milk jugs, bags, tea/coffee items and equipment. , , -No cleaning checklist available. , , You must thoroughly clean and organize these areas to prevent attracting pests, to prevent contamination and to allow for proper cleaning to be done. , , You must create and follow a written cleaning checklist so that we can verify that you have a plan in place to properly clean and maintain the facility.