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Blue Orchid

11235 Jasper Avenue NW Edmonton AB T5K 0L5 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring 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?
      • Mouse droppings were observed in the round bamboo bins stored underneath the prep tables, around dishwasher area, in the mechanical room, shelf with the hot holding unit (in hallway). A bag was observed to have tears from chew marks. Effective immediately, pest control measures must improve. Remove all items that serve no purpose to the facility. Repair all structural areas that show cracks, gaps, holes, etc. Place all food in plastic bins with tight fitting lids. Cleaning and sanitation must improve. Place out more traps to monitor activity. Failure to comply may result in enforcement actions. A cleaning schedule must be in place.Hired pest control company to monitor was in place.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • High touch areas such as handles of equipment/appliances had buildup of food and/or grease.The prep coolers had buildup of food and grease
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The walls, canisters, shelves, ceiling contained dust buildup/grease. Ensure these areas are cleaned. Owner indicated that the walls, canister, etc will be addressed by next professional cleaning.Hard to reach areas such as corners of walls, under cookline equipment had buildup of food, grease/oil
  3. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The walls, canister, shelves contained dust buildup. Ensure these areas are cleaned. Owner indicated that the walls, canister, etc will be addressed by next professional cleaning.
  4. Demand Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A bin of cooked chicken breasts were cooling, however, it was stored on the floor of the walk in cooler, uncovered. Operator was instructed to store food on the shelf and above raw meats. Should there be insufficient space, operators must re-organize to create the space for proper 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?
      • Mouse droppings were observed in the bins holding dry herbs, the bins and stainless steel tables between the two prep coolers. Operator was advised to ensure all bins are cleaned and sanitized and then covered with a tight fitting lid.Pest control reports were reviewed and activity has been reported, heightened cleaning and foundation improvement are needed to reduce activity.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The prep cooler located in front of the deep fryer contained buildup of food inside the cooler especially the hard to reach areas. Also, the unit was creating a pool of water due condensation/defrost cycle. Ensure the unit is thoroughly cleaned and is repaired to prevent any injuries. The mechanical canopy had buildup of grease/oil, unit is due for cleaning.The stainless steel tables between the two prep coolers had buildup of food/debris and was due for cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The walls, canister, shelves contained dust buildup. Ensure these areas are cleaned.Please focus on cleaning certain areas of the kitchen, it will help control pest activity.
  5. Risk Management Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used towels were sitting on counters with no prepared sanitizer. Ensure used towels are stored in sanitizer solution or changed frequently throughout the day. No sanitizer was available to store the used towels. This needs to be in place daily - please correct.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Kitchen hand sink had no paper towels nearby. Operator was asked to obtain paper towels. Ensure the proper supplies are available for use at all times.
    • 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?
      • Continue with heightened cleaning to prevent pests.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The knives were stored beside the wooden cutting block and staff removed it during inspection. Please remove the extra knives before food prepping. The knives can remain if vegetables are used on the block with little-no juices released. The prep cooler in front of the cookline still had buildup of food and grease, the entire unit needs cleaning. Mechanical ventilation hood had buildup of grease and was not cleaned yet. Ensure it is cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Kitchen floor under the cookline equipment had buildup of grease and food, please clean floor. Please clean as there was still quite a bit of grease and food present.
  6. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Kitchen used towels were sitting on counters with no prepared sanitizer. Ensure used towels are stored in sanitizer solution or changed frequently throughout the day. The towels in the dining area, were stored in sanitizer solution. Good.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cut Kabocha squash was discarded during inspection due to mold growth. Processed (cut/diced) perishable foods must be stored at 4C or greater than 60C. Cabbages were stored at room temperature and should be placed in the walk 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?
      • Kitchen hand sink was obstructed with a bag of frozen food in the basin. It was removed during inspection. Paper towel dispenser was empty. Staff was asked to obtain a roll of paper towels. Liquid hand soap was present. All other hand sinks were equipped with soap and paper towels.
    • 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?
      • Mouse droppings found in the mechanical room (by the mop sink), on cardboard box holding bottles of Maggi sauce (stainless steel shelf), and by the black utensil tray on the counter. Please clean. Ensure no food source is available to attract pests. Continue with proper pest control measures.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Flour bins had buildup and was due for cleaning.The knives stored beside the wooden cutting block were asked to be relocated as it was too close for cross contamination. At the time, staff were slicing raw chicken. Ensure knives are stored safely and away from potential cross contamination. Handles of prep coolers had buildup of grease and food. Please clean.The prep cooler in front of the cookline had buildup of food and grease, the entire unit is due for cleaning. Clay pots under storage had minor food buildup, please clean and sanitize.Mechanical ventilation hood had buildup of grease and was due for cleaning.The clear plastic bins in the walk in cooler had chips or cracks in the bins/lids. Please discard all broken bins/lids. Stainless steel shelving/storage racks had buildup of dust, please clean. The clothes pin trays in the dining area hallway had some buildup of food and was due for cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Kitchen floor under the cookline equipment had buildup of grease and food, please clean floor. Rice found on floor by the side exit door/door to dining area. Please clean.