Beijing House
13619 St. Albert Trail NW Edmonton AB T5L 5E7 · Food - General
9 inspections
- Risk Management Inspection
2 infractions
- 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?
- Small flies noted on sticky traps.Bi-weekly pest control services are conducted. Recent pest control records were available. Some suggestions to help further reduce the flies:- Keep garbage bins covered - Clean garbage and compost bins on a regular basis- Wipe up spills immediately- Keep food covered- Use fly strips in areas away from food/food contact surfaces
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Fit and finish baseboards where missing
- 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?
- Risk Management Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Outstanding - The small cooler at the front was missing a thermometer. Ensure all coolers are equipped with monitoring thermometers.
- 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?
- - Flies were observed in the facility. Sticky fly traps in the storage room were full of flies. Fly control suggestions were discussed with the operator. Please replace fly traps. Ensure appropriate pest control measures are in place.Nov 3/25: A significant reduction in large flies observed in the storage room, although small fruit flies were still present. Fly traps were replaced.Some suggestions to help further reduce the flies:- Keep garbage bins covered - Keep doors closed when not in use- Install door screens- Use air curtains or fly fans at entrances to deter flies from entering- Clean garbage and compost bins on a regular basis- Wipe up spills immediately- Keep food covered- Use fly strips in areas away from food/food contact surfaces**Please note: pest control chemicals must be handled/placed only by certified personnel with adequate protection of food/food contact surfaces**Corrected - Pest control records were not available for review. Please keep monthly pest control records onsite for review. Nov 3/25: Up-to-date pest control records 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?
- Fit and finish baseboards where missing
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Outstanding - The small cooler at the front was missing a thermometer. Ensure all coolers are equipped with monitoring thermometers.
- 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?
- - Flies were observed in the facility. Sticky fly traps in the storage room were full of flies. Fly control suggestions were discussed with the operator. Please replace fly traps. Ensure appropriate pest control measures are in place.Nov 3/25: A significant reduction in large flies observed in the storage room, although small fruit flies were still present. Fly traps were replaced.Some suggestions to help further reduce the flies:- Keep garbage bins covered - Keep doors closed when not in use- Install door screens- Use air curtains or fly fans at entrances to deter flies from entering- Clean garbage and compost bins on a regular basis- Wipe up spills immediately- Keep food covered- Use fly strips in areas away from food/food contact surfaces**Please note: pest control chemicals must be handled/placed only by certified personnel with adequate protection of food/food contact surfaces**Corrected - Pest control records were not available for review. Please keep monthly pest control records onsite for review. Nov 3/25: Up-to-date pest control records 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?
- Fit and finish baseboards where missing
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require attention:Outstanding - Green wire shelving near cooking area. Corrected - Surfaces of white food storage containers in dry storage room.Corrected - Floors behind the shelves in the dry storage room.Outstanding - Inside the freezers in the dry storage room.Corrected - High-touch surfaces: Cooler and freezer handles, hand sink handles.Corrected - Dusty kitchen ceiling vents and adjacent ceiling tiles.Nov 3/25: An evident improvement in overall cleanliness was observed. Please continue to ensure high-touch and hard-to-reach areas are cleaned and maintained regularly.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
11 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 0 ppm chlorine was detected in a bucket with cleaning cloths. Ensure chlorine sanitizer solution is maintained at 100 ppm. The operator added bleach to the solution. Chlorine was then measured at 250 ppm.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- - Sticky fly traps full of flies were located directly above white food storage bins in the dry storage room. Please remove the traps from this area. Ensure traps are installed away from food handling/food contact surface areas.- Rice was being washed in the sink designated for hand washing, as confirmed by the operator. Do not use the hand sinks for washing food or for any other purpose other than hand washing.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The small cooler at the front was missing a thermometer. Ensure all coolers are equipped with monitoring thermometers.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- - Ham pieces and chicken wings were being thawed in standing water in the three-compartment sink at the back of the kitchen. Do not thaw food at room temperature or in still water. Please keep cold water running during thawing or plan ahead and thaw food in the cooler. Cold running water was turned on, and ice was added to one sink compartment that did not have a faucet.- Rice was measured at around 32C. The operator confirmed that the rice had been sitting out for over 2 hrs. Keep high-risk foods below 4C or above 60C at all times. Discard high-risk foods held between 4C and 60C for more than 2 hours. The rice was discarded on-site.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The high-temperature dishwasher measured 67C at dish level after five cycles. Ensure the dishwasher is functioning properly and reaches 82C at the final rinse manifold and 71C at dish level to achieve satisfactory sanitation.Until the dishwasher is repaired, please sanitize dishes and utensils using the two-compartment sink. Bleach and detergent were available.
- 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?
- - Flies were observed in the facility. Sticky fly traps in the storage room were full of flies. Fly control suggestions were discussed with the operator. Please replace fly traps. Ensure appropriate pest control measures are in place.- Pest control records were not available for review. Please keep monthly pest control records onsite for review.
- 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 current food handling permit was not displayed. Ensure that a valid food handling permit is displayed. The operator displayed the correct food handling permit.
- 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 light fixtures in the back storage area were missing a cover. Ensure that the lights are properly protected.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Fit and finish baseboards where missing
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Knives were stored in unclean gaps between counter surfaces in the main kitchen area. The knives were removed from the area. Ensure all utensils are stored in a sanitary manner.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require attention:- Green wire shelving near cooking area.- Surfaces of white food storage containers in dry storage room.- Floors behind the shelves in the dry storage room.- Inside fridge and cooler in the dry storage room.- High-touch surfaces: Cooler and freezer handles, hand sink handles.- Dusty kitchen ceiling vents and adjacent ceiling tiles.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
4 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Raw meats observed again stored beside raw vegetables and other cooked foods.Staff re-arranged storage of raw meat to lower shelves.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Sauce buckets in back prep room were again observed being stored on lower shelf with no covers.Please ensure these sauces are covered at all times when in storage.
- 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?
- Evidence of cockroach activity noted - facility has pest control operator visits every 2 weeks for mitigation and treatments as necessary.Oct 16/24: Significant decrease in cockroach activity. Pest control operator visit still maintained for monitoring and treatment as necessary.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Fit and finish baseboards where missing
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Demand Inspection
2 infractions
- 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?
- Evidence of cockroach activity noted - facility has pest control operator visits every 2 weeks for mitigation and treatments as necessary.Oct 16/24: Significant decrease in cockroach activity. Pest control operator visit still maintained for monitoring and treatment as necessary.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Fit and finish baseboards where missing
- 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?
- Risk Management Inspection
3 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Sauces in buckets in prep room were again observed to not be covered when in storage.Please cover all foods when in storage and not in use.
- 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?
- Evidence of cockroach activity noted - facility has pest control operator visits every 2 weeks for mitigation and treatments as necessary.Oct 16/24: Significant decrease in cockroach activity. Pest control operator visit still maintained for monitoring and treatment as necessary.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Fit and finish baseboards where missing
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
3 infractions
- 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?
- Evidence of cockroach activity noted - facility has pest control operator visits every 2 weeks for mitigation and treatments as necessary.Oct 16/24: Significant decrease in cockroach activity. Pest control operator visit still maintained for monitoring and treatment as necessary.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Fit and finish baseboards where missing
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A container with no handle was being used as a scoop and stored directly in rice bin.Action item: please obtain scoops with handles for all dry storage food bins so that the part where a food handler's hand touches does not come into direct contact with the food stored within the bin.
- 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?
- Monitoring Inspection
7 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Raw meats were stored beside and above vegetables in walk-in cooler. Corrective action: store all raw meat and seafood in in a designated lower shelving space below other foods.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Numerous sauces were stored on lower shelves under prep tables were left uncovered.Action item: ensure that all foods are covered when not in use.
- 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?
- Evidence of cockroach activity noted - facility has pest control operator visits every 2 weeks for mitigation and treatments as necessary.Oct 16/24: Significant decrease in cockroach activity. Pest control operator visit still maintained for monitoring and treatment as necessary.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Fit and finish baseboards where missing
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The following equipment require attention:- inside lower prep coolers and doors in main cookline area- large stand mixer, grate, and guard in detail - built up food debris noted
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A container with no handle was being used as a scoop and stored directly in rice bin.Action item: please obtain scoops with handles for all dry storage food bins so that the part where a food handler's hand touches does not come into direct contact with the food stored within the bin.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following area/s require attention:- all lower shelves in prep room - wall behind table in prep room
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?