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Canton Kitchen

101D - 5212 48 Street Red Deer AB T4N TC3 · Food - General

5 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer was measured to be less than 50 ppm at the time of inspection. The operator was informed and a new solution of 100 ppm was produced.Please ensure that bleach sanitizer is maintained at 100ppm to ensure proper sanitation of food contact surfaces and to prevent the contamination of food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several covered containers of raw ground pork and trays of eggs were noted to be stored above ready-to-eat foods and vegetables. The operator was informed of these concerns and the raw meat/dairy products were moved to a lower shelf.Please ensure that raw meats/products are stored below ready-to-eat foods/vegetables to ensure the safe and sanitary storage of food.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towels were observed to be missing from the staff washroom at the time of inspection. A roll of paper towels was placed at in the washroom after a discussion with the operator.Please ensure that all handwashing stations are stocked and operational to help ensure regular and proper hand hygiene.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Moldy cardboard shelving was observed in the walk-in cooler at the time of inspection. Please ensure that the shelving is removed and replaced. All facility surfaces should be smooth, non-absorbent, and easy-to-clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bowls without handles and knives were observed to be stored in appropriately at the time of inspection. The operator was informed and the utensils were placed elsewhere.Please ensure that utensils are stored in a manner that prevents the contamination of food.
  4. Risk Management 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 at the time of inspection.Please ensure that valid testing equipment is available to confirm and monitor sanitizer concentrations.
  5. Initial Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A working probe thermometer was not observed to be available at the time of inspection.Please ensure that a working probe thermometer is available to confirm internal temperatures of food. Please also ensure that monitoring thermometers are available to confirm temperatures of temperature-controlled units.
    • 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 at the time of inspection.Please ensure that valid testing equipment is available to confirm and monitor sanitizer concentrations.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cardboard was observed to be used for shelving at the time of inspection.Please ensure that the cardboard is removed. All facility surfaces should be smooth, non-absorbent, and easy-to-clean.