16745 91 Street NW · KLARVATTEN
10 décembre 2025
RéussiChlorine sanitizing solution was tested at 0 pp. Operator was instructed to create a new solution which was tested at 100ppm. Please ensure sanitizing solution is replaced frequently to enhance its potency.
Single use disposable bowls were used as scoops and stored inside the dry food ingredients (Rajma and flour). Operator discarded the bowls. Please ensure appropriate scoops are used and stored outside the dry food ingredient to prevent contamination.
Madhuban Fine Indian Cuisine se trouve dans le quartier KLARVATTEN. KLARVATTEN, Edmonton compte 14 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 24 mars 2026, 13 (93%) d'entre eux ont réussi leur dernière inspection, sans aucune fermeture.
Ce restaurant a été inspecté 5 fois depuis le 17 juillet 2024, avec 5 réussites et 1 fermeture au dossier.
Chlorine sanitizing solution was tested at 0 pp. Operator was instructed to create a new solution which was tested at 100ppm. Please ensure sanitizing solution is replaced frequently to enhance its potency.
Single use disposable bowls were used as scoops and stored inside the dry food ingredients (Rajma and flour). Operator discarded the bowls. Please ensure appropriate scoops are used and stored outside the dry food ingredient to prevent contamination.
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.
No food-contact surface sanitizer was readily available. Ensure a 100ppm bleach/chlorine or 200ppm QUAT sanitizer is readily available at all times to sanitizer surfaces. The operator prepared a 100ppm bleach/chlorine sanitizer during the inspection.
1. The shelf where spices are stored is observed to be in disrepair and is no longer smooth and easy to clean. , 2. The light switch cover on the walk-in cooler light switch is observed to be in disrepair. , 1. Ensure that the indicated shelf is painted or sealed to render the surface smooth, resistant to moisture and easily cleanable., 2. Ensure that the indicated cover is replaced to ensure that the surface remains smooth and easy to clean.
1. The written cleaning checklist is not observed to be maintained. , 2. A buildup of grime is observed on the spice shelf. , 1. Ensure that the written cleaning checklist is completed and maintained., 2. Ensure that the indicated shelf is cleaned and sanitized.
Food handler accessed cooler and began food preparation without washing hands. , - Ensure handwashing is completed before and after any food preparation or handling.
Food items including curries, sauces, and samosas noted to be uncovered in walk-in cooler, walk-in freezer, prep cooler and in dry storage., - Cover all food items during storage to prevent contamination., , Food items stored on the floor of walk-in cooler and freezer. , - Store all food items off the floor to prevent contamination. , , Raw meat stored beside cooked meat in walk-in cooler. , - Separate raw meat from prepared items to prevent cross-contamination.
Febreeze spray stored at bar sink and with food items in server prep area. , - Store chemicals away from food preparation and storage areas.
Thermometers not available inside prep cooler located by deep frying area and thermometer not functional inside of walk-in cooler. , - Obtain thermometers and place them inside of prep cooler and walk-in cooler to monitor cold holding temperatures.
Top section of refrigerated prep station measuring above 4C with temperature of paneer measuring 19C. Operator reported paneer had been removed from the walk-in cooler 1.5 hours previously at time of inspection. Bottom section of prep cooler measuring less than 4C., - Store all potentially hazardous foods below 4C or above 60C. Operator moved paneer to the walk-in cooler. Metal bin above prep cooler evaporator removed with some temperature improvement. Operator to monitor temperature using a temperature log and remove all food from prep cooler to clean filter if temperature does not stay below 4C. , , Salad located at cold buffet on ice measured at a temperature of 7C. Operator reported discarding buffet dishes after approximately 4.5 hours. , - Operator to embed dishes in ice, use smaller portions, monitor temperatures, and discard buffet dishes after 2 hours if temperature not maintained less than 4C., , , Hot holding of food in the buffet area was satisfactory with temperature measured greater than 60C.
Hot water not available at hand washing sink in kitchen as hot water knob is not functioning correctly. , - Repair hand washing sink to ensure hot and cold water are available. , , Slow leak noted under bar hand washing sink. , - Repair leak to ensure hand washing sink is maintained in good repair.
Scant amount of mouse droppings were found in the lower shelving area of the bar. No pest activity reported on written pest management records. , - Please remove food items and clean the lower bar shelving. Check for holes or entry areas behind bar shelving and increase pest control measures., , Visible light noted around exterior door at the back of kitchen. , - Install weather stripping to reduce the risk of pest entry.
Ceiling tile missing near exterior door at back of kitchen by food storage area. , - Replace ceiling tile to decrease the risk of food contamination.
Lights to back of kitchen uncovered. , - Replace light fixture cover or install shatterproof light fixtures. , , Dim light noted within kitchen and storage areas. , - Increase the lighting level in the kitchen to allow for better visibility of cleaning, food handling, and pest management.
Fryer basket mesh not intact with fraying metal pieces and plastic bowl in dishwashing sink chipped and cracking. , - Ensure utensils and equipment are in good repair to decrease the risk of physical hazards entering food. Operator discarded fryer basket and bowl.
High touch areas such as handles of equipment and appliances like the prep coolers and walk in cooler in the kitchen had buildup of debris. , - Please clean and sanitize the above areas. , , Walk-in cooler walls and ceiling, stand mixer, grills, dough roller, and large pot had a buildup of debris., - Please clean and sanitize the above equipment.
Debris build up noted on shelving by dishwashing area. , - Please clean and sanitize the above areas. , , Mold growth noted around peeling caulking behind dishwashing area. , - Please clean and sanitize the above area. Re-caulking area may be necessary to reduce the risk of mold growth. , , Written sanitation procedures not available. , - Create a written routine cleaning schedule to track the completion of cleaning procedures.