9189 25 Avenue NW
Non conforme
2 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
5 février 2026
Non conforme** - 2 cutting boards were overworn, pitted, and were otherwise in poor condition - please replace.
** - clean washrooms and doors.
Royal Paan se trouve dans le quartier PARSONS INDUSTRIAL. PARSONS INDUSTRIAL, Edmonton compte 58 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 28 mai 2026, 46 (79%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 3 fois depuis le 12 mars 2025, avec 1 conforme, 2 non conformes et 1 fermeture au dossier.
2 infractions
** - 2 cutting boards were overworn, pitted, and were otherwise in poor condition - please replace.
** - clean washrooms and doors.
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.
Pho Ngon
PARSONS INDUSTRIAL
Aucune infraction
9 infractions
The following REPEAT violation was observed:, **DO NOT use bowls as scoops. DO not leave scoops or bowls with the dirty high touch surface in direct contact with food stuffs at any time.
** - do not use the floor as a food storage surface or countertop., ** - do not use bowls as scoops (repeat violation), ** - do not store scoops or bowls with the dirty high touch surfaces in contact with food ingredient (repeat violation)
** - scoops were stored with the dirty high-touch surface in direct contact with the food ingredient (main kitchen)
** - improper cooling was observed: high risk cooked foods were stored at room temperature, the stove top was not on. Foods must be cooled QUICKLY and safely by dividing into smaller amounts, stirring often, and monitoring the temperature. A demonstration of proper cooling techniques was given to the owners onsite. Cooked chickpea was 30'C, the cooked onion mixture was 20-27'C
** - a build up of grime and food was observed on the industrial mixer, the wire rack shelving by the walk in cooler door, the walk in cooler door itself, containers, and container lids.
** - dirty used ice cream scoops were stored in stagnant dirty water. The dipper well was not in use.
** - remove or replace the broken containers and broken lids observed.
** - a build up of grime and filth was observed on doors to the washrooms, the stall doors, the floors, the entire staff washroom
** - a build up of grime and debris was observed on the doors into the kitchen, all other doors, the light switches.