1011 Keswick Drive SW
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
Rangoli Kitchen + Bar se trouve dans le quartier KESWICK. KESWICK, Edmonton compte 26 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 8 mai 2026, 19 (73%) 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.
barBURRITO
KESWICK
Ce restaurant a été inspecté 7 fois depuis le 29 juillet 2024, avec 2 conformes, 4 non conformes et 1 fermeture au dossier.
Aucune infraction
1 infraction
Written cleaning schedules/records are not available.
6 infractions
A food handler was observed drying their hands with a reusable cloth towel., - Proper handwashing practices reviewed. Use the paper towel only.
1 Liter of whipping cream on the counter was measured at 24C. Dood discarded, - High risk foods must be stored at less than 4C or greater than 60C.
The glasswasher rinse temperature was measured at 67C at the plate, needs to be at minimum 71C at the plate (or 82C on the external rinse gauge). The external gauges on the glasswasher do not appear to be functioning properly., - Send all glassware to the kitchen for washing until the machine is operating properly and 82C is confirmed on the external rinse gauge.
There are no gauges on the kitchen dishwasher for monitoring the rinse temperature, ensuring that a minimum of 82C is obtained during the rinse cycle., - Obtain a waterproof maximum/minimum registering thermometer.
1. Utensils in the cooking area are being stored in plain water in between uses. , 2. Bulk dry food dispensers are being stored with the handles in contact with the foods., 3. Bar counter: The pop dispenser nozzle and hose were in direct contact with the beverage ice., - Proper utensil storage practices reviewed.
Aucune infraction
7 infractions
Used wiping cloths are being left on surfaces and no premade sanitizer solution was prepared prior to food handling activities starting for the day., - Sanitizer solutions must be available in all food handling areas and cloths immersed in the solutions after each use., - Staff prepared 200 ppm quat sanitizer solutions.
Observed staff wipe their hands in their aprons as a means of drying., - Use single use paper towel to dry hands after washing., , Observed the cook handle their cell phone and then proceeded to food handling activities without first washing their hands., - Staff should not be handling their phones while on duty and must wash their hands after handling their phones.
Spray bottles containing cleaners are not labelled., - All containers of cleaning supplies must be properly labelled as to contents.
1 infraction
Rubber base boarding is missing in the washrooms.
2 infractions
The glasswasher rinse temperature is not reaching at least 71C at the plate. The external gauges need calibration.
Rubber base boarding is missing in the washrooms.
Written cleaning schedules/records are not available.
The prep cooler at the North End of the cooking line is operating at 9C, needs to be at 4Cor colder., - Remove high risk perishable foods until the cooler can maintain a temperature of 4C or colder.
The designated handwash sink in the bar area is being used to store dirty glassware and no paper towel was available at the sink., - Designated handwash sinks are to be used for handwashing only and are to be kept empty at all times.
Rubber base boarding is missing in the washrooms.
Knives are being stored in the space between equipment tables., - Store used utensils/knives on the counter/on trays and send for frequent washing.