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Asian Express Hot Pot

10412 63 Avenue NW Edmonton AB T6H 4J5 · Food - General

13 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tile missing in the basement food storage area.
  3. Risk Management Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Observation: Sanitizer was not reaching the utensils through the dishwasher hose.Action required: The dishwasher must be repaired or replaced. In the meantime, the operator must use an approved manual method to wash and sanitize dishes and utensils.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • 1. Worn weatherstripping was observed on the back entrance door of the facility, creating a potential point of entry for pests.3. Pest control reports not observed for the 2026 months.Action required:1. Install new weatherstripping on the door to ensure a tight seal and prevent pest entry.2. Ensure pest control monitoring is completed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tile missing in the basement food storage area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -Deep cleaning is required in the following areas;- the floor of the dry storage areas (bulk food storage area).-Clean behind the cooking lines-deep clean all the hard-to-reach areas-clean above the dishwashing machine.-clean all the shelves.-Cleaning and sanitation schedule already in place (please increase the frequency of cleaning schedule).
  4. Monitoring Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food containers were stored on the floor in the food storage area.Ensure all food is stored at least 6 inches off the floor to prevent contamination and allow proper cleaning.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops were observed stored directly in bulk food containers, in contact with the food. Actions to be taken: The operator must remove all scoops from the food and store them in a sanitary manner to prevent contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Observation: Sanitizer was not reaching the utensils through the dishwasher hose.Action required: The dishwasher must be repaired or replaced. In the meantime, the operator must use an approved manual method to wash and sanitize dishes and utensils.
    • 15. Is the facility free of a pest infestation?
      • Five to eight dead cockroaches were observed on sticky traps, and three live cockroaches along with cockroach droppings were observed under the dishwashing sinks.Live cockroach activity was observed in the facility, including the dishwashing area and beneath the handwashing sink.Actions required:Immediately consult pest control services and continue working with a licensed pest control technician to implement effective corrective measures to eliminate pest activity.Conduct a thorough deep cleaning of the kitchen to remove food debris, eliminate harborage areas, and correct any conditions conducive to pest infestation.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • 1. Worn weatherstripping was observed on the back entrance door of the facility, creating a potential point of entry for pests.2. Rodent droppings were observed in the basement food storage area.3. Pest control reports did not indicate whether pest activity was present at the facility.Action required:1. Install new weatherstripping on the door to ensure a tight seal and prevent pest entry.2. Immediately conduct pest control to eliminate rodent activity, thoroughly clean and sanitize the affected area, and implement measures to prevent future infestation.3. Ensure that all pest control reports clearly document findings, including the presence or absence of pest activity, and that records of pest control activities are completed accurately and maintained on site for review.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Food debris, dirt, and grease buildup were observed on the dishwashing machine. 2. Accumulation of dust was observed on the fan grill of the walk-in cooler.Action required: 1. Conduct thorough cleaning and sanitization of the dishwasher.2. Conduct thorough cleaning of the walk-in cooler, including the fan grill.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -Deep cleaning is required in the following areas;- the floor of the dry storage areas (bulk food storage area).-Clean behind the cooking lines-Clean the filters and the outer ventilation hood.-deep clean all the hard-to-reach areas-clean above the dishwashing machine.-clean all the shelves.-Cleaning and sanitation schedule already in place (please increase the frequency of cleaning schedule).
  5. Risk Management Inspection

    3 infractions

    • 15. Is the facility free of a pest infestation?
      • 2024-11-0510-12 dead cockroaches observed on the sticky tapes and 2 alive cockroaches were observed under the dishwashing sinks. Actions required:- Please continue to work with pest control company and take corrective actions. Deeply clean the kitchen.___________2023-12-07One live cockroach and 3-4 dead cockroaches (not on glueboards) observed under the hand sink in the back kitchen next to 2-compartment prep-sink. Previously reviewed pest control reports from October & November 2023 - facility is working with a 3rd party contractor to control the infestation. Action: Continue to follow recommendations of pest control provider. Instructed staff to clean out hand sink cupboard and place glueboard trap directly under plumbing.___________________2023-10-12Facility is consulting with 3rd party contractor to treat for ongoing cockroach infestation. Action required: continue to follow recommendations of pest control technician. ___________________2023-09-26Live cockroach activity observed in the facility (dishwashing area and below the hand washing sink). Action required: consult with pest control services immediately.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • -Mechanical ventilation system was due for servicing (supposed servicing date-September 2024). -One of the light covers in the main kitchen was damaged. Actions required:-Please get the ventilation servicing.-Please repair the damaged light cover (all the lights in the food handling/storage/processing) areas must be protected with shatterproof covers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -Deep cleaning is required in the following areas;- the floor of the dry storage areas (bulk food storage area).-Clean behind the cooking lines-Clean the filters and the outer ventilation hood.-deep clean all the hard-to-reach areas-clean above the dishwashing machine.-clean all the shelves.-Cleaning and sanitation schedule already in place (please increase the frequency of cleaning schedule).
  6. Risk Management Inspection

    1 infraction

    • 15. Is the facility free of a pest infestation?
      • 2023-12-07One live cockroach and 3-4 dead cockroaches (not on glueboards) observed under the hand sink in the back kitchen next to 2-compartment prep-sink. Previously reviewed pest control reports from October & November 2023 - facility is working with a 3rd party contractor to control the infestation. Action: Continue to follow recommendations of pest control provider. Instructed staff to clean out hand sink cupboard and place glueboard trap directly under plumbing.___________________2023-10-12Facility is consulting with 3rd party contractor to treat for ongoing cockroach infestation. Action required: continue to follow recommendations of pest control technician. ___________________2023-09-26Live cockroach activity observed in the facility (dishwashing area and below the hand washing sink). Action required: consult with pest control services immediately.
  7. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Tripe was thawing in stagnant water in the 2-compartment prep sink. The tripe was still visibly frozen and the external temperature was 10C. CDI: issue discussed with staff onsite & cold water tap turned on.
    • 15. Is the facility free of a pest infestation?
      • 2023-12-07One live cockroach and 3-4 dead cockroaches (not on glueboards) observed under the hand sink in the back kitchen next to 2-compartment prep-sink. Previously reviewed pest control reports from October & November 2023 - facility is working with a 3rd party contractor to control the infestation. Action: Continue to follow recommendations of pest control provider. Instructed staff to clean out hand sink cupboard and place glueboard trap directly under plumbing.___________________2023-10-12Facility is consulting with 3rd party contractor to treat for ongoing cockroach infestation. Action required: continue to follow recommendations of pest control technician. ___________________2023-09-26Live cockroach activity observed in the facility (dishwashing area and below the hand washing sink). Action required: consult with pest control services immediately.
  8. Risk Management Inspection

    1 infraction

    • 15. Is the facility free of a pest infestation?
      • 2023-10-12Facility is consulting with 3rd party contractor to treat for ongoing cockroach infestation. Facility had some diatomaceous earth onsite - discussed that only a licensed pest control operator is allowed to apply pesticides in commercial food facilities. Action required: continue to follow recommendations of pest control technician. Ensure only the technician is treating for the infestation.2023-09-26Live cockroach activity observed in the facility (dishwashing area and below the hand washing sink). Action required: consult with pest control services immediately.
  9. Risk Management Inspection

    1 infraction

    • 15. Is the facility free of a pest infestation?
      • 2023-10-12Facility is consulting with 3rd party contractor to treat for ongoing cockroach infestation. Facility had some diatomaceous earth onsite - discussed that only a licensed pest control operator is allowed to apply pesticides in commercial food facilities. Action required: continue to follow recommendations of pest control technician. Ensure only the technician is treating for the infestation.2023-09-26Live cockroach activity observed in the facility (dishwashing area and below the hand washing sink). Action required: consult with pest control services immediately.
  10. Risk Management Inspection

    1 infraction

    • 15. Is the facility free of a pest infestation?
      • 2023-10-12Facility is consulting with 3rd party contractor to treat for ongoing cockroach infestation. Facility had some diatomaceous earth onsite - discussed that only a licensed pest control operator is allowed to apply pesticides in commercial food facilities. Action required: continue to follow recommendations of pest control technician. Ensure only the technician is treating for the infestation.2023-09-26Live cockroach activity observed in the facility (dishwashing area and below the hand washing sink). Action required: consult with pest control services immediately.
  11. Risk Management Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 2023-10-03Reoccurring violation. Discussed with staff. 2023-09-26Several used wiping cloths were left on the counter when not in use. Discussed with management that used cleaning cloths should be submerged in sanitizer solution when not in use. Sanitizer solution was available and tested at 100ppm chlorine at the time of inspection. Action required: store all used cleaning cloths in sanitizer solution when not in use. Review cleaning cloth guidelines: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdf2022-12-16Observed many wet wiping cloths sitting on counters, and staff also described wiping counters with water only.Staff were using lemon-scented bleach to prepare their sanitizing solution.*Ensure that counters are sanitized and that wiping cloths are stored in an approved sanitizing solution when not in use.*Ensure that regular, unscented bleach is used.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 2023-10-03Reoccurring violation. Discussed with staff.2023-09-261. Bags of dry goods were left open/uncovered. Action required: ensure all foods are covered and in tightly sealed containers during storage.2. Food containers were stacked in the coolers so that the base was in contact with the food material. Action required: discontinue stacking food containers without proper fitting lids. 2022-12-16Observed numerous food containers either uncovered or with inappropriate covers.Observed raw meats stored above other, uncovered food items (e.g., noodles).Observed food containers that were not suitable (e.g., cut plastic containers), and/or dirty and/or in disrepair and/or were not constructed of food grade materials.Observed foods stored in open/reused tin cans.Observed food containers stored directly on the ground.Observed staff place the paper order form directly on top of the food items on the plate.*Ensure that there is adequate separation of raw meat, poultry and seafood from other foods.*Ensure that all foods are adequately protected from contamination while in storage, including storing foods at least 6 inches off the floor, storing foods in food-grade containers that are suitable for their intended purpose, durable, easily cleanable, equipped with tight-fitting lids or covers, and maintained in a clean and sanitary condition.3. Scoops were left in dry goods after use with the handle in direct contact with the food material. Action required: do not store scoops in dry foods when not in use or obtain containers where scoops have separate storage compartment.
    • 09. Are chemicals stored and handled in a safe manner?
      • 2023-10-03Reoccurring violation. Discussed with staff. 2023-09-26Spray bottles were not labelled to indicate contents. Action required: label all chemical spray bottles. 2022-12-16The spray bottle and bucket of sanitizer were not labeled to identify their contents, and the bucket was a peanut butter container.*Ensure that chemicals are not stored in containers that previously stored food, and that containers are clearly labeled to identify their contents.
    • 15. Is the facility free of a pest infestation?
      • Live cockroach activity observed in the facility (dishwashing area and below the hand washing sink). Action required: consult with pest control services immediately.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 2023-10-03Violation not yet corrected.2023-09-26Light in the walk-in cooler was not equipped with a protective cover.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 2023-10-03Reoccurring violation.2023-09-26Scoops were left in dry goods during storage (not in use). The handles of the scoops were in direct contact with the food material. Action required: store scoops in such a way that the handle is not in direct contact with the food ex. store the scoop outside of the bin, purchase bin with separate holding compartment for the scoop.2022-12-16Observed items that were in disrepair/unsanitary, including the wooden chopping block and some cutting boards.*Repair/replace these items and ensure that all utensils and equipment are in good repair and in a sanitary condition.Observed single use items in products and other spoons/scoops with the handles in the food products.*Ensure that appropriate food scoops with handles are used, that the handles do not contact the food products, and that they are maintained in a clean and sanitary manner.Staff indicated that the meat slicer is cleaned 1-2 times per day.*Ensure that the meat slicer is cleaned at least every 4 hours when in use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 2023-10-03Violations have not yet been corrected. 2023-09-261. Food and debris noted behind or on equipment. For example, behind the deep freezers in the basement & on top of the top of the dishwasher. Action required: conduct deep clean under & behind all equipment. While completing the clean, monitor the facility for structural concerns that may be promoting harborage of cockroaches. 2. Scissors are tied to the cookline with visibly dirty tape. Action required: discontinue this practice. Ensure that all surfaces in the food facility are durable and washable. Ensure that small ware such as scissors are washed & sanitized through the dishwasher after use. Written cleaning schedule not observed. 2022-12-16*Additional deep cleaning is required, especially around the cooking equipment.*A written cleaning schedule was not available - ensure that this is implemented.
  12. Risk Management Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 2023-09-26Several used wiping cloths were left on the counter when not in use. Discussed with management that used cleaning cloths should be submerged in sanitizer solution when not in use. Sanitizer solution was available and tested at 100ppm chlorine at the time of inspection. Action required: store all used cleaning cloths in sanitizer solution when not in use. Review cleaning cloth guidelines: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdf2022-12-16Observed many wet wiping cloths sitting on counters, and staff also described wiping counters with water only.Staff were using lemon-scented bleach to prepare their sanitizing solution.*Ensure that counters are sanitized and that wiping cloths are stored in an approved sanitizing solution when not in use.*Ensure that regular, unscented bleach is used.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • 2023-09-26A used disposable glove was left on the counter after being used. Action required: discard disposable gloves after use. Review glove use guidelines: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-proper-glove-use.pdf2022-12-16Observed a staff member start to put on a used disposable glove that was sitting on the counter - the staff member was asked to wash his hands and get new gloves.*Ensure that staff are performing frequent, proper hand washing and are not reusing disposable gloves.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 2023-09-261. Bags of dry goods were left open/uncovered. Action required: ensure all foods are covered and in tightly sealed containers during storage.2. Food containers were stacked in the coolers so that the base was in contact with the food material. Action required: discontinue stacking food containers without proper fitting lids. 2022-12-16Observed numerous food containers either uncovered or with inappropriate covers.Observed raw meats stored above other, uncovered food items (e.g., noodles).Observed food containers that were not suitable (e.g., cut plastic containers), and/or dirty and/or in disrepair and/or were not constructed of food grade materials.Observed foods stored in open/reused tin cans.Observed food containers stored directly on the ground.Observed staff place the paper order form directly on top of the food items on the plate.*Ensure that there is adequate separation of raw meat, poultry and seafood from other foods.*Ensure that all foods are adequately protected from contamination while in storage, including storing foods at least 6 inches off the floor, storing foods in food-grade containers that are suitable for their intended purpose, durable, easily cleanable, equipped with tight-fitting lids or covers, and maintained in a clean and sanitary condition.3. Scoops were left in dry goods after use with the handle in direct contact with the food material. Action required: do not store scoops in dry foods when not in use or obtain containers where scoops have separate storage compartment.
    • 09. Are chemicals stored and handled in a safe manner?
      • 2023-09-26Spray bottles were not labelled to indicate contents. Action required: label all chemical spray bottles. 2022-12-16The spray bottle and bucket of sanitizer were not labeled to identify their contents, and the bucket was a peanut butter container.*Ensure that chemicals are not stored in containers that previously stored food, and that containers are clearly labeled to identify their contents.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 2023-09-26Dishwasher tested at 0ppm chlorine. Action required: instructed management to call dishwasher maintenance immediately. Facility must wash & sanitize dishes manually until repaired. Please review manual dishwashing procedures: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-2-sink-dishwashing.pdfNo manual dishwashing observed at the time of inspection.2022-12-16Observed staff add soap to dirty dish water - the staff member was asked to replace the water. Staff described improper manual washing procedures (i.e., no sanitize step, drying dishes).*Ensure that proper manual dishwashing procedures are used.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 2023-09-26Chlorine test paper were not available. 2022-12-16Chlorine test papers were not available.*Ensure that sanitizer test papers are available and used by staff.
    • 15. Is the facility free of a pest infestation?
      • Live cockroach activity observed in the facility (dishwashing area and below the hand washing sink). Action required: consult with pest control services immediately.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • 2023-09-26Pest control records were not available. No recent traps observed in the facility for monitoring or control purposes. Management stated they were switching service providers but was unable to provide the most recent report from the previous service provider. 2022-12-16The facility has a contract with Orkin, however pest control records were not available - ensure that the pest control reports are available.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light in the walk-in cooler was not equipped with a protective cover.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 2023-09-26Scoops were left in dry goods during storage (not in use). The handles of the scoops were in direct contact with the food material. Action required: store scoops in such a way that the handle is not in direct contact with the food ex. store the scoop outside of the bin, purchase bin with separate holding compartment for the scoop.2022-12-16Observed items that were in disrepair/unsanitary, including the wooden chopping block and some cutting boards.*Repair/replace these items and ensure that all utensils and equipment are in good repair and in a sanitary condition.Observed single use items in products and other spoons/scoops with the handles in the food products.*Ensure that appropriate food scoops with handles are used, that the handles do not contact the food products, and that they are maintained in a clean and sanitary manner.Staff indicated that the meat slicer is cleaned 1-2 times per day.*Ensure that the meat slicer is cleaned at least every 4 hours when in use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 2023-09-261. Food and debris noted behind or on equipment. For example, behind the deep freezers in the basement & on top of the top of the dishwasher. Action required: conduct deep clean under & behind all equipment. While completing the clean, monitor the facility for structural concerns that may be promoting harborage of cockroaches. 2. Scissors are tied to the cookline with visibly dirty tape. Action required: discontinue this practice. Ensure that all surfaces in the food facility are durable and washable. Ensure that small ware such as scissors are washed & sanitized through the dishwasher after use. Written cleaning schedule not observed. 2022-12-16*Additional deep cleaning is required, especially around the cooking equipment.*A written cleaning schedule was not available - ensure that this is implemented.
  13. Demand Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 2023-09-26Several used wiping cloths were left on the counter when not in use. Discussed with management that used cleaning cloths should be submerged in sanitizer solution when not in use. Sanitizer solution was available and tested at 100ppm chlorine at the time of inspection. Action required: store all used cleaning cloths in sanitizer solution when not in use. Review cleaning cloth guidelines: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdf2022-12-16Observed many wet wiping cloths sitting on counters, and staff also described wiping counters with water only.Staff were using lemon-scented bleach to prepare their sanitizing solution.*Ensure that counters are sanitized and that wiping cloths are stored in an approved sanitizing solution when not in use.*Ensure that regular, unscented bleach is used.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • 2023-09-26A used disposable glove was left on the counter after being used. Action required: discard disposable gloves after use. Review glove use guidelines: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-proper-glove-use.pdf2022-12-16Observed a staff member start to put on a used disposable glove that was sitting on the counter - the staff member was asked to wash his hands and get new gloves.*Ensure that staff are performing frequent, proper hand washing and are not reusing disposable gloves.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 2023-09-261. Bags of dry goods were left open/uncovered. Action required: ensure all foods are covered and in tightly sealed containers during storage.2. Food containers were stacked in the coolers so that the base was in contact with the food material. Action required: discontinue stacking food containers without proper fitting lids. 2022-12-16Observed numerous food containers either uncovered or with inappropriate covers.Observed raw meats stored above other, uncovered food items (e.g., noodles).Observed food containers that were not suitable (e.g., cut plastic containers), and/or dirty and/or in disrepair and/or were not constructed of food grade materials.Observed foods stored in open/reused tin cans.Observed food containers stored directly on the ground.Observed staff place the paper order form directly on top of the food items on the plate.*Ensure that there is adequate separation of raw meat, poultry and seafood from other foods.*Ensure that all foods are adequately protected from contamination while in storage, including storing foods at least 6 inches off the floor, storing foods in food-grade containers that are suitable for their intended purpose, durable, easily cleanable, equipped with tight-fitting lids or covers, and maintained in a clean and sanitary condition.3. Scoops were left in dry goods after use with the handle in direct contact with the food material. Action required: do not store scoops in dry foods when not in use or obtain containers where scoops have separate storage compartment.
    • 09. Are chemicals stored and handled in a safe manner?
      • 2023-09-26Spray bottles were not labelled to indicate contents. Action required: label all chemical spray bottles. 2022-12-16The spray bottle and bucket of sanitizer were not labeled to identify their contents, and the bucket was a peanut butter container.*Ensure that chemicals are not stored in containers that previously stored food, and that containers are clearly labeled to identify their contents.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 2023-09-26Dishwasher tested at 0ppm chlorine. Action required: instructed management to call dishwasher maintenance immediately. Facility must wash & sanitize dishes manually until repaired. Please review manual dishwashing procedures: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-2-sink-dishwashing.pdfNo manual dishwashing observed at the time of inspection.2022-12-16Observed staff add soap to dirty dish water - the staff member was asked to replace the water. Staff described improper manual washing procedures (i.e., no sanitize step, drying dishes).*Ensure that proper manual dishwashing procedures are used.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 2023-09-26Chlorine test paper were not available. 2022-12-16Chlorine test papers were not available.*Ensure that sanitizer test papers are available and used by staff.
    • 15. Is the facility free of a pest infestation?
      • Live cockroach activity observed in the facility (dishwashing area and below the hand washing sink). Action required: consult with pest control services immediately.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • 2023-09-26Pest control records were not available. No recent traps observed in the facility for monitoring or control purposes. Management stated they were switching service providers but was unable to provide the most recent report from the previous service provider. 2022-12-16The facility has a contract with Orkin, however pest control records were not available - ensure that the pest control reports are available.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light in the walk-in cooler was not equipped with a protective cover.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 2023-09-26Scoops were left in dry goods during storage (not in use). The handles of the scoops were in direct contact with the food material. Action required: store scoops in such a way that the handle is not in direct contact with the food ex. store the scoop outside of the bin, purchase bin with separate holding compartment for the scoop.2022-12-16Observed items that were in disrepair/unsanitary, including the wooden chopping block and some cutting boards.*Repair/replace these items and ensure that all utensils and equipment are in good repair and in a sanitary condition.Observed single use items in products and other spoons/scoops with the handles in the food products.*Ensure that appropriate food scoops with handles are used, that the handles do not contact the food products, and that they are maintained in a clean and sanitary manner.Staff indicated that the meat slicer is cleaned 1-2 times per day.*Ensure that the meat slicer is cleaned at least every 4 hours when in use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 2023-09-261. Food and debris noted behind or on equipment. For example, behind the deep freezers in the basement & on top of the top of the dishwasher. Action required: conduct deep clean under & behind all equipment. While completing the clean, monitor the facility for structural concerns that may be promoting harborage of cockroaches. 2. Scissors are tied to the cookline with visibly dirty tape. Action required: discontinue this practice. Ensure that all surfaces in the food facility are durable and washable. Ensure that small ware such as scissors are washed & sanitized through the dishwasher after use. Written cleaning schedule not observed. 2022-12-16*Additional deep cleaning is required, especially around the cooking equipment.*A written cleaning schedule was not available - ensure that this is implemented.