EdmontonSTRATHCONA INDUSTRIAL PARK
3444 93 Street NW
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
Shafi Tandoori Grill & Bakery se trouve dans le quartier STRATHCONA INDUSTRIAL PARK. STRATHCONA INDUSTRIAL PARK, Edmonton compte 231 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 10 juin 2026, 196 (85%) 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.
Ce restaurant a été inspecté 6 fois depuis le 29 juillet 2024, avec 2 conformes, 1 non conforme et 3 fermetures au dossier.
Aucune infraction
9 infractions
**-Food was observed onsite that has become contaminated or otherwise unfit for human consumption, and was served, offered for sale, processed, packaged, displayed, or stored for human consumption that includes but is not limited to: Many types of food within the walk-freezer were not protected from contamination and was observed in poor condition. Some of the frozen food appeared to be freezer burned. Vegetables in the walk-in cooler had what appeared to be mold-like substances and/or food spoilage. Several dry food ingredients were observed to be contaminated by other foods and/or unknown substances.
**-Dirty, used, wet cleaning cloths were stored mounded on the sink divider and not in sanitizing solution as when not in use, between uses, and/or stored in the laundry room once use was complete.
**- Raw meat was improperly stored above and/or beside ready-to-eat foods, vegetables, and/or cooked foods in the cooler.
**-Multiple high-risk potentially hazardous foods were observed and verified as stored at more than 4⁰C and less than 60⁰C when not in use, namely: A pan of cooked okra was stored on the countertop, internal temperature measured at 36⁰C. A container of cooked lentils was stored on the counter, internal temperature measured at 14⁰C. 2 other containers of unidentified cooked high-risk foods were stored on the counter, external temperature was measured at ~13⁰C.
**- Defects were observed in the plumbing, drains, and/or sanitary drainage systems that includes but is not limited to: A toilet in the customer washroom was in disrepair. Strong sewer gas odors were emanating from the dishwashing area.
**-Dirty single-use disposable parchment paper was being saved for re-use to cover raw meat patties. A pre-used single-use disposable plastic bag was being reused to house uncooked dough.
**-Improper sanitation procedures and clean-in-place procedures were observed, and areas of the kitchen were not maintained in a sanitary condition. Inconsistent, infrequent, and inadequate sanitization and cleaning of food equipment was observed that includes but is not limited to: Buildup of food, grime, and burned grease was observed on the conveyor belt and the exterior of the pizza oven. Buildup of grime, food, and grease was observed on containers, lids, cook equipment, sinks, butcher block counters, shelves, doors, food equipment knobs, door handles, scales, soap dispenser, tongs, speed rack in the freezer, etc. The painted wood shelf/support in the walk-in cooler appeared to have mold-like substances on the surfaces.
**-Inconsistent, infrequent, and cleaning of areas within the food facility was observed that includes but is not limited to: buildup of grime, dirt, and grease was observed on door frames and edges, handles of doors, for the kitchen and in customer areas, the child highchair.
**- Written cleaning schedules for staff to sign were observed, many were not filled out and/or signed recently.
Aucune infraction
7 infractions
** - High risk foods, vegetables, and cooked foods in the walk-in cooler had what appeared to be mold like substances and/or food spoilage.
** - The flour and other bulk dry ingredients within the facility were infested with flour beetles and/or other crawling insects.
** - The handles of the spoons and scoops stored inside dry food ingredients were dirty and in direct contact with the food ingredients.
14 infractions
** - High risk foods, vegetables, and cooked foods in the walk-in cooler had what appeared to be mold like substances and/or food spoilage.
** - Staff were eating their meal on the cook line and not in designated staff areas.
** - Many types of food within the walk-freezer were not protected from contamination and was observed in poor condition. Some of the frozen food appeared to be freezer burned.
14 infractions
** - High risk foods, vegetables, and cooked foods in the walk-in cooler had what appeared to be mold like substances and/or food spoilage.
** - Staff were eating their meal on the cook line and not in designated staff areas.
** - Many types of food within the walk-freezer were not protected from contamination and was observed in poor condition. Some of the frozen food appeared to be freezer burned.
** - Improper sanitation procedures and clean-in-place procedures were observed, and areas of the kitchen were not maintained in a sanitary condition. Inconsistent, infrequent, and inadequate sanitization and cleaning of food equipment was observed that includes but is not limited to: , • Buildup of food, grime, and burned grease was observed on the conveyor belt and the exterior of the pizza oven. , • Buildup of grime, food, and grease was observed on doors, handles of all food equipment including both walk-in cold holding units, on the counter-top pizza oven, the sieves, the butcher block counter, and on all shelving throughout the facility. , • The walls, ceilings, shelves, and food containers within the walk-in cooler appeared to have mold like substances on the surfaces.
- Mar 22/2023: Written cleaning schedule still needs editing to include all surfaces, equipment and utensils in the facility. , - Mar 20/2023: The below remains pending: The cleaning schedule developed was not adequate. , , - Mar 15/2023: No written cleaning schedules available, and if available, could not be located during inspection. Develop a WRITTEN daily, weekly, and monthly cleaning schedule. , , Create and/or revise your written sanitation program to facilitate the proper cleaning of all areas of the food establishment and educate staff on the program’s proper usage. Maintain the sanitation program to reflect the cleaning practices in the facility. Ensure that the written sanitation program is maintained and kept on site for staff to follow. Ensure sanitation program includes a list of all cleaning and sanitizing agents used in the food establishment, including their concentrations and uses.
** - Inconsistent, infrequent, and cleaning of areas within the food facility was observed that includes but is not limited to: buildup of grime, dirt, and grease was observed on door frames and edges, light switches, handles of doors, for the kitchen, customer areas, and in the washrooms.
** - Written cleaning schedules for staff to sign were observed, many were not filled out and/or signed recently.
** - Chemical spray bottles were not labelled to as to disclose contents and prevent mixing of chemicals.
** - The counter cooler was 16 degrees Celsius internal temperature and was flooded within with dirty water.
** - The mechanical dishwasher was not conducting the sanitizing cycle. There was no detectable sanitizer in the dishwasher cycle – and was tested and demonstrated 0 ppm of chlorine.
** - There was no soap and/or paper towel available at several of the designated handwashing sinks.
** - The flour and other bulk dry ingredients within the facility were infested with flour beetles and/or other crawling insects.
** - The handles of the spoons and scoops stored inside dry food ingredients were dirty and in direct contact with the food ingredients.
** - Defects were observed in the plumbing, drains, and/or sanitary drainage systems that includes but is not limited to:, • A toilet in the customer washroom was in disrepair., • The mechanical dishwasher catch basin was overflowing. The drain did not appear to be functioning., • The 2-compartment sink was very slow to drain. , • The handwashing sink in the customer area does not drain properly.
** - Improper sanitation procedures and clean-in-place procedures were observed, and areas of the kitchen were not maintained in a sanitary condition. Inconsistent, infrequent, and inadequate sanitization and cleaning of food equipment was observed that includes but is not limited to: , • Buildup of food, grime, and burned grease was observed on the conveyor belt and the exterior of the pizza oven. , • Buildup of grime, food, and grease was observed on doors, handles of all food equipment including both walk-in cold holding units, on the counter-top pizza oven, the sieves, the butcher block counter, and on all shelving throughout the facility. , • The walls, ceilings, shelves, and food containers within the walk-in cooler appeared to have mold like substances on the surfaces.
- Mar 22/2023: Written cleaning schedule still needs editing to include all surfaces, equipment and utensils in the facility. , - Mar 20/2023: The below remains pending: The cleaning schedule developed was not adequate. , , - Mar 15/2023: No written cleaning schedules available, and if available, could not be located during inspection. Develop a WRITTEN daily, weekly, and monthly cleaning schedule. , , Create and/or revise your written sanitation program to facilitate the proper cleaning of all areas of the food establishment and educate staff on the program’s proper usage. Maintain the sanitation program to reflect the cleaning practices in the facility. Ensure that the written sanitation program is maintained and kept on site for staff to follow. Ensure sanitation program includes a list of all cleaning and sanitizing agents used in the food establishment, including their concentrations and uses.
** - Inconsistent, infrequent, and cleaning of areas within the food facility was observed that includes but is not limited to: buildup of grime, dirt, and grease was observed on door frames and edges, light switches, handles of doors, for the kitchen, customer areas, and in the washrooms.
** - Written cleaning schedules for staff to sign were observed, many were not filled out and/or signed recently.
** - Chemical spray bottles were not labelled to as to disclose contents and prevent mixing of chemicals.
** - The counter cooler was 16 degrees Celsius internal temperature and was flooded within with dirty water.
** - The mechanical dishwasher was not conducting the sanitizing cycle. There was no detectable sanitizer in the dishwasher cycle – and was tested and demonstrated 0 ppm of chlorine.
** - There was no soap and/or paper towel available at several of the designated handwashing sinks.
** - The flour and other bulk dry ingredients within the facility were infested with flour beetles and/or other crawling insects.
** - The handles of the spoons and scoops stored inside dry food ingredients were dirty and in direct contact with the food ingredients.
** - Defects were observed in the plumbing, drains, and/or sanitary drainage systems that includes but is not limited to:, • A toilet in the customer washroom was in disrepair., • The mechanical dishwasher catch basin was overflowing. The drain did not appear to be functioning., • The 2-compartment sink was very slow to drain. , • The handwashing sink in the customer area does not drain properly.
** - Improper sanitation procedures and clean-in-place procedures were observed, and areas of the kitchen were not maintained in a sanitary condition. Inconsistent, infrequent, and inadequate sanitization and cleaning of food equipment was observed that includes but is not limited to: , • Buildup of food, grime, and burned grease was observed on the conveyor belt and the exterior of the pizza oven. , • Buildup of grime, food, and grease was observed on doors, handles of all food equipment including both walk-in cold holding units, on the counter-top pizza oven, the sieves, the butcher block counter, and on all shelving throughout the facility. , • The walls, ceilings, shelves, and food containers within the walk-in cooler appeared to have mold like substances on the surfaces.
** - Inconsistent, infrequent, and cleaning of areas within the food facility was observed that includes but is not limited to: buildup of grime, dirt, and grease was observed on door frames and edges, light switches, handles of doors, for the kitchen, customer areas, and in the washrooms.
** - Written cleaning schedules for staff to sign were observed, many were not filled out and/or signed recently.
- Mar 22/2023: Written cleaning schedule still needs editing to include all surfaces, equipment and utensils in the facility. , - Mar 20/2023: The below remains pending: The cleaning schedule developed was not adequate. , , - Mar 15/2023: No written cleaning schedules available, and if available, could not be located during inspection. Develop a WRITTEN daily, weekly, and monthly cleaning schedule. , , Create and/or revise your written sanitation program to facilitate the proper cleaning of all areas of the food establishment and educate staff on the program’s proper usage. Maintain the sanitation program to reflect the cleaning practices in the facility. Ensure that the written sanitation program is maintained and kept on site for staff to follow. Ensure sanitation program includes a list of all cleaning and sanitizing agents used in the food establishment, including their concentrations and uses.