EdmontonSTRATHCONA INDUSTRIAL PARK
9340 34 Avenue NW
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
Royal Indian Supermarket & Kitchen se trouve dans le quartier STRATHCONA INDUSTRIAL PARK. STRATHCONA INDUSTRIAL PARK, Edmonton compte 232 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 22 juillet 2026, 203 (88%) 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.
Panjab Frootland
STRATHCONA INDUSTRIAL PARK
Ce restaurant a été inspecté 9 fois depuis le 13 juin 2023, avec 3 conformes, 6 non conformes et 1 fermeture au dossier.
Aucune infraction
1 infraction
** - high risk cooked vegetables and cooked high water activity snacks were stored at room temperature on top of display cooler (not turned on) and not inside the cooler or at a temperature of 4'C or less.
Aucune infraction
5 infractions
** - high risk cooked meat and/or vegetable pies were observed stored in an oven that was off, doors closed. External temp was 44'C and were not held hot at 60'C or more as required (intention to move to hot holding in customer area). Cease and desist this practice immediately. The heat must remain ON for hot holding. Closing the doors on an oven that is off is not adequate for proper hot holding procedures. Repeat violation, retrain staff.
** - cooked vegetables were stored at room temperature on top of the counter cooler. Immediately cease and desist. Cooked vegetable and sweets made from whole lentils must be refrigerated in display and in storage. Exterior was 23'C, ** - cooked rice was stored on the counter at room temperature. The exterior temp was 28'C
** - Hand sink was missing water from the faucet - handwashing sinks must have both hot and cold running water at all times. Please repair.
2 infractions
Yes (corrected during inspection) - there were inconsistent records for the daily food safety temperature monitoring, with more consistent use of checklists/logs necessary (and staff to be adequately trained and responsible for ensuring the daily record keeping, which are to be kept for a period of 90 days).
Yes (corrected during inspection) - the Food Handling Permit (FHP) is current (expiry date of September 30, 2025) but was not posted. At time of inspection, the operator printed and posted the FHP in a conspicuous location, at the side wall at the front sales counter area, visible to the public.
1 infraction
*Please refinish any wood shelving in a manner that is smooth, cleanable, non-absorbent and durable (time to correct will be granted), ,
4 infractions
**Ensure no food items and/or food equipment are stored on the floor (warehouse)
*Please refinish any wood shelving in a manner that is smooth, cleanable, non-absorbent and durable (time to correct will be granted), ,
**All bathrooms throughout the facility - both staff and public washrooms require thorough cleaning of the toilets, urinals, all doors and door edges, light switches, sinks, and cubicle doors and walls. Please create a daily cleaning schedule and monitoring for completion of bathrooms.
8 infractions
**Ensure no food items and/or food equipment are stored on the floor (warehouse), *Ensure all single use disposable utensils and regular utensils are stored in a manner that does not contaminate the eating or business end of the utensil (handles up, eg.)
**do not store poisons, cleaning agents, liquid or powder personal hygiene products, etc. with food ingredient on the customer shelving.
**Repair or designate front display cooler as dry storage at the service counter for the kitchen. Temperature was poor 15 degrees Celsius. Do not store high risk foods in this cooler (cooked meat or potato, etc.) until such time it is capable of maintaining a minimum of 4 degrees Celsius or colder.
10 infractions
**Ensure no food items and/or food equipment are stored on the floor (warehouse), *Ensure all single use disposable utensils and regular utensils are stored in a manner that does not contaminate the eating or business end of the utensil (handles up, eg.), *remove blue protective film from all food equipment - as it breaks down, potential to enter the food chain, is not cleanable, etc.
**do not store poisons, cleaning agents, liquid or powder personal hygiene products, etc. with food ingredient on the customer shelving.
**Repair or designate front display cooler as dry storage at the service counter for the kitchen. Temperature was poor 15 degrees Celsius. Do not store high risk foods in this cooler (cooked meat or potato, etc.) until such time it is capable of maintaining a minimum of 4 degrees Celsius or colder.
** - mouse droppings and urine were observed throughout the customer area, customer shelving, and food storage areas. Thorough deep cleaning and disinfection required immediately. PHI discussed mitigation measures and pest control cleaning to aid the facility in removing the mouse population.
** - cooler cleaning/maintenance required - counter cooler was filled with dirty water inside, ** - build up of grime, food, and grease observed on the industrial mixer, on the small food equipment on the counters, the counter cooler, the handwashing sink, the upper grill on the panini press, the wall behind the counter cooler, the scale, the mold like substances observed on the wall by the dishwashing sinks, the doors going outside from the kitchen - handles were extremely dirty.
*cleaning required: all doors, all light switches, floors in warehouse and hallway, please clean the chest freezers
*if 6 or more staff are on a shift - one person per shift must have food safety training.
*Please refinish any wood shelving in a manner that is smooth, cleanable, non-absorbent and durable (time to correct will be granted), ,
**Do not use bowls with no handles as bulk ingredient scoops. Do not store scoops of any kind with the dirty high touch surface of the handle in direct contact with the bulk food ingredient.
**All bathrooms throughout the facility - both staff and public washrooms require thorough cleaning of the toilets, urinals, all doors and door edges, light switches, sinks, and cubicle doors and walls. Please create a daily cleaning schedule and monitoring for completion of bathrooms.
*cleaning required: all doors, all light switches, floors in warehouse and hallway clean the chest freezers
**Never store food or food related equipment in any bathroom at any time.
*if 6 or more staff are on a shift - one person per shift must have food safety training.
*Please refinish any wood shelving in a manner that is smooth, cleanable, non-absorbent and durable (time to correct will be granted), *replace or reinstall all the open ceiling tiles in the warehouse,
**Do not use bowls with no handles as bulk ingredient scoops. Do not store scoops of any kind with the dirty high touch surface of the handle in direct contact with the bulk food ingredient.
*Remove all food equipment that is broken or otherwise in poor condition
**All bathrooms throughout the facility - both staff and public washrooms require thorough cleaning of the toilets, urinals, all doors and door edges, light switches, sinks, and cubicle doors and walls. Please create a daily cleaning schedule and monitoring for completion of bathrooms.
*cleaning required: all doors, all light switches, floors in warehouse and hallway clean the chest freezers