2710 48 Street NW · WEINLOS
3 septembre 2025
RéussiA hand sink is required in the front area.
Heavy fly infestation noted. , , Records were not available.
The Punjab East Indian Take Out Sweet & Meat Shop se trouve dans le quartier WEINLOS. WEINLOS, Edmonton compte 22 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 17 avril 2026, 10 (45%) d'entre eux ont réussi leur dernière inspection, sans aucune fermeture.
Ce restaurant a été inspecté 4 fois depuis le 20 novembre 2024, avec 4 réussites et 1 fermeture au dossier.
A hand sink is required in the front area.
Heavy fly infestation noted. , , Records were not available.
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.
WEINLOS
Old trays of marinated meats were being left by the hand sink instead of discarding immediately. Meat was 18C. There was confusion between staff about using this meat as some staff though it was still good. , , Please implement a procedure that if foods cannot be discarded immediately that they are clearly labeled and put in a designated area.
Some sanitizer buckets were 0ppm Chlorine. Water appeared murky. Buckets are not being changed throughout the day, as needed.
The band saw had dried meat on it from the previous use. The equipment was not properly or adequately sanitized prior to use.
Staff were not washing their hands as needed. , , Note: some staff indicated that they wash their hands in the bathroom, which is not sufficient. Staff must wash their hands after using the bathroom but must wash their hands a second time at the kitchen hand sink prior to resuming food handling.
Foods are uncovered in the walk in cooler. , , Raw meats were above ready to eat foods. , , Foods were being stored under and being dripped on by goat carcasses. , , Foods were not being protected from flies.
The meat display cooler, in particular the north section was 9C. Please ensure foods are below 4C.
- Multiple pails of food were being left to thaw at room temperature. , - Basa in sink was 8C., - West deli table inserts were 8 C.
Staff are not sanitizing dishes. , , Staff could not locate drain plugs for the 3-compartment sink. proper manual dishwashing is not possible without plugs. , , Staff training is required. , , Please submit written dishwashing procedures for review.
hand sink did not have soap or paper towel available. , , A hand sink is required in the front area.
Heavy fly infestation noted. , , Records were not available.
Scoops and bowls were being left in bulk food containers in a way that contaminating foods., , Equipment is being stored in such a way that it is being contaminated by flies.
Deep cleaning required. , , - Caulking by hand sink. Note that it may need to be replaced. , - Walls, ceilings throughout facility, in particular where fly droppings are present. , - Meat display cooler, including red matting. , - bulk food containers., - shelving., - Clean floor edges and corners. , - Clean under equipment,, - Build up of debris around mixer. , - Hood fan grates dirty.
Old trays of marinated meats were being left by the hand sink instead of discarding immediately. Meat was 18C. There was confusion between staff about using this meat as some staff though it was still good. , , Please implement a procedure that if foods cannot be discarded immediately that they are clearly labeled and put in a designated area.
Some sanitizer buckets were 0ppm Chlorine. Water appeared murky. Buckets are not being changed throughout the day, as needed.
The band saw had dried meat on it from the previous use. The equipment was not properly or adequately sanitized prior to use.
Staff were not washing their hands as needed. , , Note: some staff indicated that they wash their hands in the bathroom, which is not sufficient. Staff must wash their hands after using the bathroom but must wash their hands a second time at the kitchen hand sink prior to resuming food handling.
Foods are uncovered in the walk in cooler. , , Raw meats were above ready to eat foods. , , Foods were being stored under and being dripped on by goat carcasses. , , Foods were not being protected from flies.
The meat display cooler, in particular the north section was 9C. Please ensure foods are below 4C.
- Multiple pails of food were being left to thaw at room temperature. , - Basa in sink was 8C., - West deli table inserts were 8 C.
Staff are not sanitizing dishes. , , Staff could not locate drain plugs for the 3-compartment sink. proper manual dishwashing is not possible without plugs. , , Staff training is required. , , Please submit written dishwashing procedures for review.
hand sink did not have soap or paper towel available. , , A hand sink is required in the front area.
Heavy fly infestation noted. , , Records were not available.
Scoops and bowls were being left in bulk food containers in a way that contaminating foods., , Equipment is being stored in such a way that it is being contaminated by flies.
Deep cleaning required. , , - Caulking by hand sink. Note that it may need to be replaced. , - Walls, ceilings throughout facility, in particular where fly droppings are present. , - Meat display cooler, including red matting. , - bulk food containers., - shelving., - Clean floor edges and corners. , - Clean under equipment,, - Build up of debris around mixer. , - Hood fan grates dirty.
Peeled onions in milk crates were being stored directly on the ground. Store crates off the ground as they have holes on the bottom. Ensure crates are clean.
The meat display cooler, in particular the north section was 9C. Please ensure foods are below 4C.
Dishes were not being sanitized in 100 ppm Chlorine solution during dishwashing.
Deep cleaning required. , , - Caulking by hand sink. Note that it may need to be replaced. , - Walls, ceilings throughout facility, in particular where fly droppings are present. , - Meat display cooler, including red matting. , - bulk food containers., - shelving., - Clean floor edges and corners. , - Clean under equipment,, - Build up of debris around mixer. , - Hood fan grates dirty.