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Bao

11149 87 Avenue NW Edmonton AB T6G 0X8 · Food - General

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No pre-made sanitizer solution was readily available in the food handling area while food handling was ongoing. The operator prepared a 100 ppm chlorine solution to store wiping cloths in between uses.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal belongings, including a bicycle, coats, jackets, and shoes, were observed in the front service area stored next to dishes and food equipment. All staff personal belongings must be stored away from food, food equipment, and food preparation areas to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two cases of eggs, measuring approximately 11 °C, were observed on the cook line. The operator was instructed to return them to the cooler and only bring out small batches at a time to prevent temperature abuse and ensure food safety.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The staff member in charge of dishwashing was skipping the sanitizing step. Education was provided on proper two-compartment sink procedures: wash and rinse in the first compartment, and sanitize in the second compartment using an appropriate sanitizer solution.
    • 15. Is the facility free of a pest infestation?
      • A dead mouse was observed in the mouse trap located under the dishwashing sink. Several new and old mouse droppings were also observed in the main kitchen, including beside the upright freezer and the reach-in cooler. All affected areas, including floors, under equipment, and food contact surfaces, must be thoroughly cleaned and sanitized to remove droppings and prevent contamination.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food handling permit posted was expired (2024). Please print and post the valid permit in a conspicuous location.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Equipment is not being maintained in a clean and sanitary condition, including but not limited to:Cook line equipment and their exteriorInterior and exterior of the reach-in cooler, including the cooler glass and handlesVentilation hood, including the filters and nozzlesInterior and exterior of the kitchen microwaveFood storage bin, including the lidDishwashing sink and hand sinks, including their faucets
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning to remove dirt and food debris, including but not limited to:Walls of the dishwashing area and cooklineWalls of the two-compartment sink (mold-like substance along the caulking)Floor under the two-compartment sinkFloor under the prep tableShelving under the prep tableFloor under the storage shelves behind the ventilation canopyHard-to-reach areas beside the upright freezer and the reach-in cooler (mouse droppings)
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach/chlorine sanitizer in the back food prep area was measured at 0ppm with bleach/chlorine test strips. Ensure bleach/chlorine sanitizer is maintained at 100ppm at all times. The operator prepared a 100ppm bleach/chlorine sanitizer during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cooler in the front service area was observed with no thermometer. Ensure that the indicated cooler is equipped with a thermometer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No hot water was detected at the front handwashing sink. Ensure hot and cold water are readily available at all times at the handwashing sink. The operator turned the hot water on by adjusting a valve located beneath the handwashing sink during the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The water at the front handwashing sink could not be turned off from the faucet. Ensure that the indicated handwashing sink is repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. A buildup of grime was observed on the exterior surface of all of the cooler and freezer doors in the facility. 2. The exterior surface of the grey plastic containers located across from the grill line were observed with a buildup of food debris and grime. 3. A buildup of grease and/or grime was observed beneath the deep fryer. 4. A buildup of food debris and/or grime was observed on the Congee cookers in the front service area.5. A buildup of what appears to be mold was observed on the exterior sides of the bleach/chlorine sanitizer storage container. 1-5. Ensure that the indicated areas are cleaned and sanitized.
  5. Demand Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used, soiled cleaning cloths are being stored on counters and food equipment. All used cleaning cloths are to be immersed inside an approved sanitizer while not in use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A thermometer is not available in the reach-in cooler.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The hand sink at the front area had a water jug being stored inside of it. All hand sinks are to be accessible at all times.2. The hand sink in the back kitchen has no soap. Replace.3. None of the soap and paper towel dispensers at the hand sinks were stocked. Operator has been using alternate methods for providing soap and paper towel. Either stock these dispensers or remove.
    • 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?
      • No pest control reports were 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?
      • 1. Some food items are being stored on raw wooden pallets. Properly finish the pallet so it is a smooth, non-absorbent, durable and easy-to-clean surface. Alternatively, use appropriate shelving units that are already finished and cleanable.2. Old, dirty cardboard and newspaper is being used to store food equipment on. Remove.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Reach in cooler tested 12C. Maintenance has been called for repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is an excess of unused equipment and clutter, especially in the front area by the till. This area is to be reorganized and tidied to allow for proper cleaning and pest monitoring. Remove any unused items and equipment from the facility.
  8. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used, soiled cleaning cloths are being stored on counters and food equipment. All used cleaning cloths are to be immersed inside an approved sanitizer while not in use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A black garbage bag is being used to stored raw meat inside of it. Garbage bags are not to be used to store food. Operator to obtain a food-grade bags or use acceptable containers for food storage.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Inspector found two pots of hot soup in bins with lids on inside the reach-in cooler. Reach-in cooler tested 14C. All foods are to be cooled in small batches without lids on, and not placed in the cooler while still hot. Soups were removed from the cooler and the temperature of the reach-in cooler started coming down. This cooler is to be monitored and repaired if the temperature does not reach 4C or below. 2. A thermometer was not available in the reach-in cooler. A thermometer needs to be available inside each cooler and freezer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The hand sink at the front area had a water jug being stored inside of it. All hand sinks are to be accessible at all times.2. The hand sink in the back kitchen has no soap. Replace.3. None of the soap and paper towel dispensers at the hand sinks were stocked. Operator has been using alternate methods for providing soap and paper towel. Either stock these dispensers or remove.
    • 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?
      • No pest control reports were 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?
      • 1. Some food items are being stored on raw wooden pallets. Properly finish the pallet so it is a smooth, non-absorbent, durable and easy-to-clean surface. Alternatively, use appropriate shelving units that are already finished and cleanable.2. Old, dirty cardboard and newspaper is being used to store food equipment on. Remove.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The deep fryer in the kitchen needs cleaning, and the oil smells rancid. Operator to change the oil and clean the fryer.2. Reach-in freezers have a heavy buildup of ice and frost on the shelves. Freezers need to be defrosted and cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is an excess of unused equipment and clutter, especially in the front area by the till. This area is to be reorganized and tidied to allow for proper cleaning and pest monitoring. Remove any unused items and equipment from the facility.