Bing's Restaurant
5005 50 Street Stony Plain AB T7Z 1T3 · Food - General
7 inspections
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A large bin of pork was observed to be stored on the ground in the walk-in cooler. The bin was moved upon request such that it was at least 6 inches off the floor.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Grime was observed on the can opener. The can opener was washed and sanitized immediately upon request.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The ice cream scoop was observed to be stored in stagnant room temperature water. The ice cream scoop was washed and sanitized upon request and then stored in ice.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A sanitizer bucket measured 0ppm chlorine. New sanitizer buckets measuring 100ppm chlorine were immediately prepared and all cleaning clothes were stored inside the sanitizer solution. Ensure sanitizer buckets with proper sanitizer concentration are available during service hours and that all cleaning cloths are stored in the sanitizer solutions to prevent bacteria growth.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Fried chicken and fried pork was observed to be stored in cardboard boxes after frying. The fried foods were transferred over to large food safe metal containers upon request. Ensure foods are all stored in food safe containers with covers to prevent contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bulk flour bags and sugar bags were observed to be stored directly on the ground. The flour bags and sugar bags were elevated to at least 6 inches off the ground in the dry storage room upon request. Ensure all food items are stored at least 6 inches off the ground to prevent contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A large tub of margarine was observed to be stored at room temperature for a period of 2 days. The margarine was discarded immediately upon request. Ensure all items that need to be refrigerated are kept in a cooler with a temperature of 4°C or less.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A large number of pork cuts were observed to be stacked on top of each other while cooling. The cuts of pork were spread out over several metal sheets and containers upon request to allow for rapid cooling.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Grease buildup was observed on the exhaust canopy filters. Clean the exhaust canopy filters.
- 23. Is the facility maintained in a clean and sanitary condition?
- Dust build up was observed on the walk-in cooler fan cover. Clean the fan cover.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer buckets were not available during service and some cleaning cloths were observed to be sitting on counter tops. New sanitizer buckets measuring 100ppm chlorine were immediately prepared and all cleaning clothes were stored inside the sanitizer solution. Ensure sanitizer buckets are available during service hours and that all cleaning cloths are stored in the sanitizer solutions to prevent bacteria growth.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Raw meat was observed to be stored above vegetables in the walk-in cooler. The cooler was immediately rearranged such that all the raw meat were stored on one shelf and the vegetables and ready to eat items are stored separately on another shelf.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Fried chicken and fried pork was observed to be stored in cardboard boxes after frying. The fried foods were transferred over to large food safe metal containers upon request. Ensure foods are all stored in food safe containers with covers to prevent contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bulk flour bags and salt was observed to be stored directly on the ground. The flour bags and salt were elevated to at least 6 inches off the ground in the dry storage room upon request. Ensure all food items are stored at least 6 inches off the ground to prevent contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- MSG was observed to be stored in a previously used metal can. The MSG was transferred to a metal food safe container upon request. Avoid storage of foods in reused metal cans to avoid leaching.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Several large cartons of eggs were stored at room temperature and measured 18-19°C. The eggs were disposed of immediately upon request. Ensure eggs are held at a temperature of 7°C or lower.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Grease build up was observed on the exhaust canopy filters. Deep clean the exhaust canopy filters.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- *** No sanitizing solution available onsite. *** Cleaning cloths left on the food prep surfaces.- The operator prepared fresh buckets of chlorine sanitizer with a concentration of 100ppm. The operator was advised to routinely verify and maintain the sanitizing solution's concentration to ensure it consistently meets the minimum requirement for effective food contact surface sanitation.- Cleaning cloths were stored in the freshly prepared 100ppm of chlorine sanitizing solution.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- *** Boxes stored directly on the floor in the storage area.- Advised the operator to keep all food and food items elevated at least 15 cm (6 inches) above the floor, using racks, shelves, or pallets, and maintain a minimum distance of 5 cm (2 inches) from the walls. This is to ensure that stored items are protected from contamination, such as water leakage, pest invasion, or any other unhygienic circumstances.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- *** Cooked rice was sitting out to cool. Operator confirmed it had been out for about an hour. Potentially hazardous foods should be cooled from 60°C (140°F) to 20°C (70°F) or lower within two hours, and then further cooled from 20°C (70°F) to 4°C (40°F) or lower within 4 hours.- Instructed operator to either make use of the rice immediately or store in the cooler. The operator placed the bowl of rice in the cooler during the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- *** Improper thawing method observed. Food can be thawed by keeping in the cooler at 4C or less, completely submerged in cold running water or by microwaving. Properly thawing food can help prevent the fast growth of pathogenic organisms.- The operator immediately place the frozen meat product in the cooler to thaw properly.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- *** The commercial dishwasher was not pulling sufficient chlorine sanitizer. Despite multiple attempts, including changing the chlorine sanitizer, the commercial dishwasher still failed to draw an adequate amount of chlorine sanitizer to effectively sanitize washed utensils.- Recommended to the operator to promptly schedule a dishwasher servicing by a technician. In the meantime, they could utilize the adjacent sink for sanitizing washed utensils by preparing a 100ppm chlorine sanitizing solution and submerging dishes for at least 2 minutes. The operator should notify the health inspector once the dishwasher is repaired and operating correctly.
- 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?
- *** Pest control records were not available onsite. - Please have monthly records available onsite. A copy of the AHS pest control checklist will be emailed to the operator to use in the facility.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- *** The commercial dishwasher was not pulling sufficient chlorine sanitizer. Despite multiple attempts, including changing the chlorine sanitizer, the commercial dishwasher still failed to draw an adequate amount of chlorine sanitizer to effectively sanitize washed utensils.- Recommended to the operator to promptly schedule a dishwasher servicing by a technician. In the meantime, they could utilize the adjacent sink for sanitizing washed utensils by preparing a 100ppm chlorine sanitizing solution and submerging dishes for at least 2 minutes. The operator should notify the health inspector once the dishwasher is repaired and operating correctly.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?