9919 51 Avenue NW
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
Panaderia sa 99 se trouve dans le quartier PAPASCHASE INDUSTRIAL. PAPASCHASE INDUSTRIAL, Edmonton compte 35 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 7 juillet 2026, 27 (77%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 1 (3%) fermé.
Ce restaurant a été inspecté 4 fois depuis le 7 mai 2024, avec 2 conformes, 2 non conformes et 1 fermeture au dossier.
Aucune infraction
8 infractions
Several cleaning cloths were observed to be stored on the counter when not in use. Ensure all cleaning cloths are stored in a sanitizer solution such as 100ppm bleach/chlorine, or discarded after use. The operator placed the indicated cloths in the sanitizer bucket during inspection.
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.
Daily Bazar Halal Meat & Grocery
PAPASCHASE INDUSTRIAL
No readily available sanitizer was observed. Ensure a sanitizer such as a 100ppm bleach/chlorine solution is available at all times to sanitize food-contact surfaces. The operator prepared a 100ppm bleach/chlorine sanitizer during the inspection.
Several packages of Pork Asado Buns containing pork meat filling and Cheese Pandesal buns containing cream cheese filling were observed to be sitting on the counter at room temperature. The operator informed that the buns had been on the counter for approximately 6 hours. Ensure all potentially hazardous products such as those containing dairy and meat are stored in the cooler at 4 degrees Celsius. The operator discarded the indicated buns during the inspection.
Several flies were observed in the back food prep area. , Ensure pest control measures are taken to help eliminate the presence of pests in the facility.
1. The lower shelving unit in the walk-in cooler was observed with a buildup of rust. , 2. The wall surface behind the garbage can near the dishwashing area was observed to be rough with paint chipping. , 1-2. Ensure that the indicated surfaces are repaired to be smooth and easy to clean.
The lower shelving unit beside the deep fryer was observed with a cardboard lining. , Ensure the indicated cardboard is removed to render the surface smooth and easy to clean.
A buildup of what appeared to be mold was observed on the prep cooler door gasket. Ensure food equipment is maintained in a clean and sanitary condition. The operator cleaned and sanitized the indicated area during the inspection.
A buildup of food debris was observed on the floor beside the hot water tank. , Ensure that the indicated area is cleaned and sanitized.
Aucune infraction
9 infractions
1. Ensure that used cleaning rags are stored inside sanitizer buckets when not in immediate use., 2. Cleaning rags are not being discarded or laundered at a commercial facility end of the days. Please ensure cleaning rags are laundered or that you are using disposable cleaning cloths.
A sanitizer solution was not prepared during the inspection. Ensure a sanitizer solution is prepared at all times of hours of operation. A sanitizer bucket was made during the inspection by mixing 1/2 tsp of bleach per liter of water (100ppm chlorine with test strips).
Raw pork (thawing) was stored above mango coco jelly in the walk-in cooler. Ensure raw meat is stored on bottom shelves. Corrected during inspection.
High risk buns and ensaymada's were stored at room temperature. Ensure all high risk food items that have fillings or toppings made with meat, dairy, cheese are stored under refrigeration including the cheese ensaymada and the pork asado bun. These items were moved into a cooler.
Cooler in the bubble tea area does not have a thermometer inside. Ensure all coolers are equipped with thermometers.
Improper 3 compartment sink method for dishwashing is in place., Ensure the following procedures are followed:, 1st sink: wash items with detergent and warm water, 2nd sink: rinse items off with warm water, 3rd sink: using a drain plug, fill the sink with warm water and some bleach (1 tbsp of bleach per gallon of water, measures at 100 ppm chlorine with test strips). Fully immerse items for at least 2 minutes, and then remove to air dry. Items should be air drying on shelving racks and not in the sinks.
Some food and food items/equipment were stored on the floor. Ensure all food and food equipment are stored off the floor.
The AHS Pest Control checklist is not being maintained. Ensure this checklist is filled out monthly for the self-monitoring of pests.
The blue food storage bins and lids require cleaning.