Samosa Factory

Repeat violations cited on December 10, 2025:, 1. Deep fried samosa was placed on a stainless steel tray at 26.7°C. (Corrected During Inspection)., , Food discarded., , 2. Chickpea was placed on the grill with an internal temperature of 47.7°C., , Food discarded., , 3. The front display casing measured between 9.3°C to 10.9°C. The thermometer placed in the casing recorded 11°C., , Fix the display cooler casing to maintain 4°C or less at all times., , Previous violations:, No thermometer was present in the display cooler., The ambient temperature of the display cooler was measured in the range of 6 to 7 degrees C., , -Ensure that a functional thermometer is present in order to monitor foods during cooling, cooking, reheating/display., -Fix the cooler so that the cooler temperatures are maintained at 4 degrees C or 40 degrees F or less.

No pest control record available., , Maintain monthly pest control records.

Food handlers demonstrated a lack of knowledge in food safety., , One food handler had a valid food safety certificate, the other food handlers were instructed to enroll in the Alberta Food Safety Basics Interactive Course., , Link to the food safety course was provided.

"Repeated Violation", , Water stains noted on the dry storage ceiling tile., , Fix the leak and replace ceiling tile.

Repeat violation cited on December 10, 2025:, 1. Grease deposits and other residues were accumulated on the ventilation canopy filters and ventilation canopy., , Previous violations:, 1)Grease and food debris accumulation was observed on the exhaust hood above the fryers., -Clean the exhaust hood., , 2) Baseboards were missing on the wall under the fire extinguisher and the kitchen back door., -Fix the baseboards.

The light bulbs at the ventilation canopy were not working., , Replace the light bulbs.

Repeat violation cited on December 10, 2025:, 1. Grease deposit was pooling underneath the ventilation canopy., , 2. Grease deposit and food residues were noted underneath the ventilation canopy., , 3. Debris buildup was noted at the back exit door area., , Clean the indicated areas. , , Previous violation:, Hard to reach areas under and behind the fryers had accumulation of grease and food debris.

No sanitizer solution was prepared in the facility at the time of inspection., The operator prepared a new solution which was tested to be at 100 ppm., , -Ensure that the sanitizer solution is always prepared before starting any food preparation and food handling., -Bleach solution must be maintained at 100ppm.

Food was uncovered in the walk-in freezer., , All the food containers were covered by the operator., , -Ensure that the food is not uncovered in order to protect it from contamination.

No thermometer was present in the display cooler., The ambient temperature of the display cooler was measured in the range of 6 to 7 degrees C., , -Ensure that a functional thermometer is present in order to monitor foods during cooling, cooking, reheating/display., -Fix the cooler so that the cooler temperatures are maintained at 4 degrees C or 40 degrees F or less.

1)Boxes were stored on the floor in the dry storage area., -Ensure that the food boxes/containers are stored at least 6 inches above the floor., , 2) Personal items like cell phone were stored in the food storage racks., -Ensure that the personal items and any other items like soap are not stored with the food areas in order to prevent contamination.

"Repeated violation" , , Slight gap along the back exit door., , Fix the back door.

"Repeated Violation", , Water stains noted on the dry storage ceiling tile., , Fix the leak and replace ceiling tile.

1)Grease and food debris accumulation was observed on the exhaust hood above the fryers., -Clean the exhaust hood., , 2) Baseboards were missing on the wall under the fire extinguisher and the kitchen back door., -Fix the baseboards.

Hard to reach areas under and behind the fryers had accumulation of grease and food debris.

Non-food grade blue and grey Tupperware containers were used to prepare and to store food without the food grade plastic bags., , Provide food grade containers or use the food grade plastic bag with them.

Slight gap along the back exit door., , Fix the back door.

Water stains noted on the dry storage ceiling tile., , Fix the leak and replace ceiling tile.,

Hot holding unit glass door was not closing properly., , Fix the door.,

1) Samosa was stored at room temperature. When asked about it, staff threw it away. Samosa was measured at 21 degrees C. The hot holding unit was unplugged and not being used. , , 2) Perishable foods in the walk-in cooler were measured between 11.6 to 12.0 degrees c. , Square desserts @ 12.0 degrees C. , Vegetable pakoras @ 11.9 degrees C. , Deep fried fish @ 11.6 degrees C. , Chickpeas @ 11.6 degrees C. , , DISCARDED ALL PERISHABLE FOODS IN THE WALK-IN COOLER. , , 3) Air temperature of the front display cooler was measured at 6.7 degrees C. , , 1 to 3) Fix the coolers and Use the hot holding unit. , Store all perishable foods at 4 degrees C or below or at 60 degrees C. or higher. ,

Kitchen handwash sink soap dispenser was broken., , Fix the soap dispenser. ,

Take out spoons were stored with business end up. , , Store all utensils with business end down.

Slight gap along the back exit door., , Fix the back door.

Water stains noted on the dry storage ceiling tile., , Fix the leak and replace ceiling tile.,

Greasy stains noted on the Tupperware storage containers that were used to delivery samosas from the NE Location. , , Clean these Tupperware containers. , ,

Hot holding unit glass door was not closing properly., , Fix the door.,

REPEAT VIOLATION:, , Grease build-up on the parchment paper lining the shelves. Do not line the shelves with an unclean material. Parchment paper was also used to line a cart. , , Remove the parchment paper and clean the shelves and cart.,