Canton House
5106 50 Street Millet AB T0C 1Z0 · Food - General
15 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips were not available.Corrective action: Please obtain chlorine test strips to ensure that your sanitizer solutions are at a satisfactory concentration.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips were not available.Corrective action: Please obtain chlorine test strips to ensure that your sanitizer solutions are at a satisfactory concentration.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Some of the knives and other equipment on hanging racks were visibly contaminated with debris.Corrective action: Equipment must be regularly cleaned and sanitized to prevent cross-contamination. Equipment that makes contact with potentially hazardous foods (e.g. meats) should be cleaned every 4 hours.
- 23. Is the facility maintained in a clean and sanitary condition?
- The wall in the food preparation area across from the grilling/cooking equipment has undergone splashing by sauces and other food items. Corrective action: This wall must be cleaned as part of your general sanitation procedures.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Most of the hot and cold food holding temperatures were satisfactory, EXCEPT for: - the white rice in the cooking line area was 24 C - this was reheated in a wok and placed back in the hot holding unit. - coated/breaded pieces of chicken pieces in 2 large bins were left at room temperature ( 30 to 35 C ) - PHI directed operator to place these 2 bins of chicken into the walk-in cooler, this was completed by operator.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- In the walk-in cooler there were a few containers for food storage that were made from used vinegar containers with the top cut off.These containers were not designed to be re-used and with cutting the top off, you have left a sharp edge that could cut a food handler's hand.Please replace these used vinegar containers with proper food grade containers, as soon as possible.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- PREVIOUSLY - Dish washer, after several cycles, could only manage to have 25 ppm chlorine in the final rinse cycle ( this is to be at 100 ppm, minimum ).Please have the dish washer serviced so that it can meet this requirement.Nov 25, 2024 - this condition for the dish washer has not been fixed.As a temporary practice, you can use the dish washer to clean the dishes, but then you will need a basin of bleach/water sanitizer at 100 ppm chlorine - to dip the clean dishes through after a cycle in the dish washer.You must get the dish washer repaired so that it can properly sanitize the dishes in the final rinse cycle.Your other option would be to serve all food to the public using single-use, disposable containers and utensils.A second option would be to clean and sanitize all dish ware using the 2 sink method, as per the wall sticker next to the 2 comp sink.
- 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?
- PREVIOUSLY - An expired Food Permit is posted on the wall expired April 30, 2023.Please find, print and post your current Food Permit.If you need to have a new Food Permit issued, please call 1-833-476-4743.Nov 25, 2024 - the operator has a copy of the current Food Permit on her phone, she just needs to print it off and post on the wall.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The range hood and filters have become quite dirty and greasy.These need to be maintained in a clean condition and should be cleaned on a weekly basis.The operator reported that they have scheduled for a professional cleaning on Dec 5, 2024 - this is good to hear.Please maintain the range hood and filters in a clean condition after that.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- In the walk-in cooler there were a few containers for food storage that were made from used vinegar containers with the top cut off.These containers were not designed to be re-used and with cutting the top off, you have left a sharp edge that could cut a food handler's hand.Please replace these used vinegar containers with proper food grade containers, as soon as possible.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Hot and cold food holding temperatures were satisfactory, EXCEPT for: - the white rice in the main cooking area was 52 C ( must be 60 C or hotter ).
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dish washer, after several cycles, could only manage to have 25 ppm chlorine in the final rinse cycle ( this is to be at 100 ppm, minimum ).Please have the dish washer serviced so that it can meet this requirement.
- 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?
- An expired Food Permit is posted on the wall.Please find, print and post your current Food Permit.If you need to have a new Food Permit issued, please call 1-833-476-4743.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning cloths were observed sitting on counters when not in use. Sanitizer solution was stored in a spray bottle. Upon request, the operator filed a bucket with sanitizer solution and moved the cloths to the bucket. Please store cleaning cloths submerged in the solution in the bucket when they are not in use.
- 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?
- Expired permit was on display. Please display a valid food permit.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher was observed to be dispensing 0 ppm chlorine. Please have the dishwasher repaired as soon as possible. In the meantime, use the dishwasher to clean the dishes, then use one compartment of the sink to sanitize them in a solution of bleach and water, at least 100 ppm. Use your test strips to verify the concentration. After allowing them to sanitize for 2 minutes, allow them to air dry. Nov 21, 2023: Dishwasher is still not dispensing sanitizer. Please have it repaired professionally.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Facility does not have any test strips. Please purchase chlorine test strips.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cardboard liners under the counters in the kitchen were observed to be dirty/greasy. Please change the cardboard liners once they become soiled.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning cloths were observed laying on top of a chest freezer in the back. Upon request, the operator moved them into the sanitizer bucket. Please ensure cleaning cloths are stored in the sanitizer bucket when not in use.
- 09. Are chemicals stored and handled in a safe manner?
- Two bottles of sanitizer were observed to be unlabeled. Upon request, the operator labeled them. Please ensure all spray bottles are clearly labeled with their contents.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher was observed to be dispensing 0 ppm chlorine. Please have the dishwasher repaired as soon as possible. In the meantime, use the dishwasher to clean the dishes, then use one compartment of the sink to sanitize them in a solution of bleach and water, at least 100 ppm. Use your test strips to verify the concentration. After allowing them to sanitize for 2 minutes, allow them to air dry.
- 23. Is the facility maintained in a clean and sanitary condition?
- Floor under the prep counter area in the kitchen has a build-up of food debris. Please ensure this area is cleaned regularly.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cardboard liners under the counters in the kitchen were observed to be dirty/greasy. Please change the cardboard liners once they become soiled.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Some food items were uncovered in the prep cooler, but were covered during the inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?