10680 Ellerslie Road SW
Non conforme
12 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
3 juillet 2026
Spoiled food observed in the facility. , , Facility must date foods.
The sanitizer solutions are not being replaced when soiled. The facility is not using sanitizer as required.
The staff are not washing their hands, as required. , , Staff are not practicing proper glove use hygiene. Wash hands before and after changing gloves. Change gloves between tasks, after touching dirty areas and as needed. Glove use does not replace proper hand washing. , , Staff are eating or drinking while handling food. Staff food must be separate and hands must be washed before resuming food handling.
Food is being stored on the floor. , , Non-related items are being stored in direct contact with food or food packaging, including a soiled trolly and chemicals. , , Raw meats are being stored with and above ready to eat foods.
1. A large covered container of cooked chicken biriyani e was left to cool at room temperature. Temperature of the food was measured at 32C. Discarded. , - Do not tightly cover hot foods that are undergoing the cooling process until a temperature of 4C or less has been achieved., - Cool foods by dividing the food into smaller portions/pieces or using use a quick chill unit, an ice-water bath or stirring with a frozen ice wand, or store in shallow pans and place them into the cooler., , 2. A container of whipping cream left on the counter measured at 26C. Pails of yoghurt curd, chopped garlic, cut garnishes including green onlions, ginger, corriander, chili sauce were stored at room temperature. Cooked rice and dhal were left at room temperature. , - High risk foods must be stored at less than 4C or greater than 60C., , 3. several large pails of raw chicken, and gravies were thawing out at room temperature. External temperature measured at 3C., - Thaw foods in the coolers or under cold running water.
The dishwasher was heavily soiled and the chemical pails were empty. , , Dishwasher was not able to be tested., , The plugs for the 3 compartment sinks do not fit. Get appropriate plugs. , , Improper manual dishwashing noted. Facility was not following proper manual dishwashing procedures., Ensure proper manual dishwashing procedures are followed:, 3 compartment manual dishwashing:, Compartment 1 - soap and water, Rinse into Compartment 2, Compartment 3 - food grade sanitizer (eg 100 ppm chlorine bleach). Dishes must be submerged in sanitizer for at least 2 minutes and then allowed to air dry., , A food grade sanitizer (100-200 ppm bleach or 200 ppm quats) must be available for manual dishwashing.
The hand sink is not stocked with paper towel.
Heavy fly infestation noted. , , Contact pest control operator for abaitment. , , Food handlers cannot use pesticides. , , Use sanitizer solution on surfaces where activity is present. Sanitize sinks and drains daily or more.
Scoops and bowls are being left in bulk food items., , Unrelated items are being stored with food.
The facility is not testing sanitizer step.
1. The hood fan requires servicing. , , 2. The canopy grates require cleaning. Grates must be kept clean and require weekly cleaning at minimum., , 3. Microwave door is duct taped together. Replace. , , 4. Knife is duct taped together. Discard.
Cleaning is not adequate. , , High dusting is required. Ensure filters are in place on air intake. , , dishwashing area is not clean, , walls need cleaning. , , shelving needs cleaning., , Cleaning schedule is not being adequately maintained.
Fatima Karahi Corner se trouve dans le quartier RICHFORD. RICHFORD, Edmonton compte 7 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 10 juillet 2026, 6 (86%) 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.
Ellerslie Road Preschool - Snack Prep
CASHMAN
Ce restaurant a été inspecté 6 fois depuis le 6 mars 2025, avec 2 conformes, 4 non conformes et 1 fermeture au dossier.
12 infractions
Spoiled food observed in the facility. , , Facility must date foods.
The sanitizer solutions are not being replaced when soiled. The facility is not using sanitizer as required.
The staff are not washing their hands, as required. , , Staff are not practicing proper glove use hygiene. Wash hands before and after changing gloves. Change gloves between tasks, after touching dirty areas and as needed. Glove use does not replace proper hand washing. , , Staff are eating or drinking while handling food. Staff food must be separate and hands must be washed before resuming food handling.
Food is being stored on the floor. , , Non-related items are being stored in direct contact with food or food packaging, including a soiled trolly and chemicals. , , Raw meats are being stored with and above ready to eat foods.
1. A large covered container of cooked chicken biriyani e was left to cool at room temperature. Temperature of the food was measured at 32C. Discarded. , - Do not tightly cover hot foods that are undergoing the cooling process until a temperature of 4C or less has been achieved., - Cool foods by dividing the food into smaller portions/pieces or using use a quick chill unit, an ice-water bath or stirring with a frozen ice wand, or store in shallow pans and place them into the cooler., , 2. A container of whipping cream left on the counter measured at 26C. Pails of yoghurt curd, chopped garlic, cut garnishes including green onlions, ginger, corriander, chili sauce were stored at room temperature. Cooked rice and dhal were left at room temperature. , - High risk foods must be stored at less than 4C or greater than 60C., , 3. several large pails of raw chicken, and gravies were thawing out at room temperature. External temperature measured at 3C., - Thaw foods in the coolers or under cold running water.
The dishwasher was heavily soiled and the chemical pails were empty. , , Dishwasher was not able to be tested., , The plugs for the 3 compartment sinks do not fit. Get appropriate plugs. , , Improper manual dishwashing noted. Facility was not following proper manual dishwashing procedures., Ensure proper manual dishwashing procedures are followed:, 3 compartment manual dishwashing:, Compartment 1 - soap and water, Rinse into Compartment 2, Compartment 3 - food grade sanitizer (eg 100 ppm chlorine bleach). Dishes must be submerged in sanitizer for at least 2 minutes and then allowed to air dry., , A food grade sanitizer (100-200 ppm bleach or 200 ppm quats) must be available for manual dishwashing.
The hand sink is not stocked with paper towel.
Heavy fly infestation noted. , , Contact pest control operator for abaitment. , , Food handlers cannot use pesticides. , , Use sanitizer solution on surfaces where activity is present. Sanitize sinks and drains daily or more.
Scoops and bowls are being left in bulk food items., , Unrelated items are being stored with food.
The facility is not testing sanitizer step.
1. The hood fan requires servicing. , , 2. The canopy grates require cleaning. Grates must be kept clean and require weekly cleaning at minimum., , 3. Microwave door is duct taped together. Replace. , , 4. Knife is duct taped together. Discard.
Cleaning is not adequate. , , High dusting is required. Ensure filters are in place on air intake. , , dishwashing area is not clean, , walls need cleaning. , , shelving needs cleaning., , Cleaning schedule is not being adequately maintained.
13 infractions
Spoiled food observed in the facility. , , Facility must date foods.
The sanitizer solutions are not being replaced when soiled. The facility is not using sanitizer as required.
The staff are not washing their hands, as required. , , Staff are not practicing proper glove use hygiene. Wash hands before and after changing gloves. Change gloves between tasks, after touching dirty areas and as needed. Glove use does not replace proper hand washing. , , Staff are eating or drinking while handling food. Staff food must be separate and hands must be washed before resuming food handling.
Aucune infraction
5 infractions
Observed a cook wipe their gloved hands in a reusable cloth towel after handling raw chicken., - Proper single use disposable glove use and proper handwashing practices reviewed with the staff.
A gap is noted at the bottom of the "North" exit door., - Exterior doors must be tight fitting to prevent the possible entry of pests.
The Food Handling Permit could not be located., - Locate and display the Permit where the public can view it.
8 infractions
Used wet wiping cloths were noted on counters and no readily available sanitizer solution was present in the food handling areas. Corrected, - Wiping cloths must be immersed in an approved sanitizer solution after each use. Staff prepared 100 ppm chlorine solutions.
Containers of raw meats are stored above cooked and or ready to eat foods in the walk-in cooler., - Store raw meats in one area below cooked and or ready to eat foods.
1. A covered container of cooked chicken in sauce was left to cool at room temperature. Temperature of the food was measured at 63C., - Do not tightly cover hot foods that are undergoing the cooling process until a temperature of 4C or less has been achieved., - Cool foods by dividing the food into smaller portions/pieces or using use a quick chill unit, an ice-water bath or stirring with a frozen ice wand, or store in shallow pans and place them into the cooler., , 2. A container of whipping cream left on the counter measured at 26C. Food discarded., - High risk foods must be stored at less than 4C or greater than 60C., , 3. A large bus pan of raw chicken was thawing out at room temperature. External temperature measured at 3C., - Thaw foods in the coolers or under cold running water.
Aucune infraction
Food is being stored on the floor. , , Non-related items are being stored in direct contact with food or food packaging, including a soiled trolly and chemicals. , , Raw meats are being stored with and above ready to eat foods.
Chemicals and Raid were being stored with food. , , Facility is using Raid in the kitchen, which is not allowed. Remove all Raid from the facility.
1. A large covered container of cooked chicken biriyani e was left to cool at room temperature. Temperature of the food was measured at 32C. Discarded. , - Do not tightly cover hot foods that are undergoing the cooling process until a temperature of 4C or less has been achieved., - Cool foods by dividing the food into smaller portions/pieces or using use a quick chill unit, an ice-water bath or stirring with a frozen ice wand, or store in shallow pans and place them into the cooler., , 2. A container of whipping cream left on the counter measured at 26C. Pails of yoghurt curd, chopped garlic, cut garnishes including green onlions, ginger, corriander, chili sauce were stored at room temperature. Cooked rice and dhal were left at room temperature. , - High risk foods must be stored at less than 4C or greater than 60C., , 3. several large pails of raw chicken, and gravies were thawing out at room temperature. External temperature measured at 3C., - Thaw foods in the coolers or under cold running water.
The dishwasher was heavily soiled and the chemical pails were empty. , , Dishwasher was not able to be tested., , The plugs for the 3 compartment sinks do not fit. Get appropriate plugs. , , Improper manual dishwashing noted. Facility was not following proper manual dishwashing procedures., Ensure proper manual dishwashing procedures are followed:, 3 compartment manual dishwashing:, Compartment 1 - soap and water, Rinse into Compartment 2, Compartment 3 - food grade sanitizer (eg 100 ppm chlorine bleach). Dishes must be submerged in sanitizer for at least 2 minutes and then allowed to air dry., , A food grade sanitizer (100-200 ppm bleach or 200 ppm quats) must be available for manual dishwashing.
The hand sink is not stocked with paper towel.
Heavy fly infestation noted. , , Contact pest control operator for abaitment. , , Food handlers cannot use pesticides. , , Use sanitizer solution on surfaces where activity is present. Sanitize sinks and drains daily or more.
Scoops and bowls are being left in bulk food items., , Unrelated items are being stored with food.
The facility is not testing sanitizer step.
1. The hood fan requires servicing. , , 2. The canopy grates require cleaning. Grates must be kept clean and require weekly cleaning at minimum., , 3. Microwave door is duct taped together. Replace. , , 4. Knife is duct taped together. Discard.
Cleaning is not adequate. , , High dusting is required. Ensure filters are in place on air intake. , , dishwashing area is not clean, , walls need cleaning. , , shelving needs cleaning., , Cleaning schedule is not being adequately maintained.
Utensils/ladles are stored in between uses in a container of plain water (in front of the cook line equipment)., - Store utensils in an ice-water bath, in water held at greater than 60C, or in a sanitizer solution in between uses.
Written cleaning records/schedules are not available onsite.
Upon arrival no hand soap or paper towel were available at the kitchen handwash sink. Corrected, - Designated handwash sinks must be supplied with soap and paper towel at all times.
A gap is noted at the bottom of the "North" exit door., - Exterior doors must be tight fitting to prevent the possible entry of pests.
The Food Handling Permit could not be located., - Locate and display the Permit where the public can view it.
Utensils/ladles are stored in between uses in a container of plain water (in front of the cook line equipment)., - Store utensils in an ice-water bath, in water held at greater than 60C, or in a sanitizer solution in between uses.
Written cleaning records/schedules are not available onsite.