Skip to content
Loading map…

BaoBao

10544 Jasper Avenue NW Edmonton AB T5H 1Z7 · Food - General

9 inspections

  1. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler on the cookline was measured at an internal temperature of 13C after about 15 minutes. Food was moved to a different cooler during inspection. Esnure cooler is not used until a temperature of 4C or lower can be maintained.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The chlorine test strips for the dishwasher and sanitizer was expired. Ensure sanitizer is replaced.- Dishwasher sanitizer concentration should be monitored daily and maintained at 100ppm of chlorine.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Accumulated dirt and debris were observed on the vent /ceiling near the cook line in the kitchen.- The walk-in freezer and the back area needs to be organized, keep food and boxes off the floor to enhance proper sanitation.
  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    3 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food containers and food carts used to store food in the front and back food preparation areas are not being clean and sanitized regularly.Clean and sanitize food containers after use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The back storage area is not organized.Remove empty boxes and other items from the food premise that are not in use. Reorganize the back storage area to facilitate cleaning and proper pest monitoring.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is grease, dirt and food particles present on the floor in the dry storage area, dishwashing area and front food preparation area. The curtain that separates the front food prep area and the back kitchen area is dirty.Remove items from the wall and clean the above-mentioned areas. Regular cleaning and maintenance are required in the food premise.
  4. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food containers used to store dry foods in the front and back food preparation areas are not being clean and sanitized regularly.Clean and sanitize food containers after use.
  5. Monitoring Inspection

    3 infractions

    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • An electrical outlet in the dishwashing area is missing a plate cover.Fix the electrical outlet.
    • 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 front handwashing sink faucet lever/handle is broken.Fix or replace the faucet handle.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food containers used to store dry foods in the front and back food preparation areas are not being clean and sanitized regularly.Clean and sanitize food containers after use.
  6. Risk Management Inspection

    0 infractions

  7. Demand Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of a little cooler next to the handwashing sink in the front service area was measured at 10C.Remove all perishable foods from this cooler and have them stored in the walk-in cooler.Contact a technician to repair the line cooler.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low temperature dishwasher is not in proper working order. 0ppm chlorine was measured at dish level in the final rinse cycle.Manager was instructed to request for an emergency service and email EPH video/picture after the dishwasher has been fixed before the end of the day.In the meantime, dirty dishes and utensils must be clean and sanitized manually in a sink until the dishwasher is fixed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Two-line coolers in the front service area are not in proper working order. Both equipment were not in use during inspection.Contact a technician to fix these defective coolers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The low temperature dishwasher is not in proper working order.Contact a technician to fix the equipment.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Containers used to store ingredients, flour and condiments/sauce in the front service area were dirty and unclean.Clean and sanitize all food containers in the front service area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food particle, debris and water was also noted on the floor in the dishwashing area. Walls, sink surfaces and curtains on the entrance between the front service area and back kitchen were dirty.Clean and sanitize the above-mentioned areas.
  8. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of a little cooler next to the handwashing sink in the front service area was measured at 10C.Remove all perishable foods from this cooler and have them stored in the walk-in cooler.Contact a technician to repair the line cooler.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Two-line coolers in the front service area are not in proper working order. Both equipment were not in use during inspection.Contact a technician to fix these defective coolers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Containers used to store ingredients, flour and condiments/sauce in the front service area were dirty and unclean.Clean and sanitize all food containers in the front service area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food particle, debris and water was also noted on the floor in the dishwashing area. Walls, sink surfaces and curtains on the entrance between the front service area and back kitchen were dirty.Clean and sanitize the above-mentioned areas.
  9. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water leak was noted beneath the three-compartment sink. Contact plumber to fix the leaking pipe.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food particle, debris and water was also noted on the floor inside the walk-in cooler and freezer.Clean the floor inside the walk-in cooler and freezer.