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Canton Restaurant

4905 50 Street Drayton Valley AB T7A 1J5 · Food - General

15 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The thick white plastic cutting board, that is used on top of the old wooden block cutting table, is getting quite stained (black) and gouged by the knife.Also there is a layer of cardboard under the plastic cutting board.Corrective action1. have the plastic cutting board sanded or planed, to remove the staining and gouge marks.2. the cardboard will need to be replaced on a daily basis ( as it is not in direct contact with food ).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Need to clean the cooking equipment on top, down the sides and underneath at floor level.This needs to a part of your daily and weekly cleaning schedule.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cold food holding temperatures were satisfactory, EXCEPT for the 2 glass door cooler on the cooking line it was at 8 C, but the display was reading DEF ( for defrost ).Please monitor this unit to ensure it operates at 4 C or colder.Hot holding of the cooked fried rice was only at 55 C, unit was plugged in and there are no other settings or buttons to adjust on this unit to keep it warmer.The rice must be held hot at 60 C or hotter after the cooking step.This means you will need to keep the rice hot using a different method or equipment ( example - on a steam table ), OR replace the current rice cooker with one that has temperature adjustment to keep it hot after cooking.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The various bins used to store dry ingredients ( like - rice, flour, sugar, etc. ) are getting grungy with food build-up.These bins are to be thoroughly cleaned and sanitized before being refilled, each time.
  5. Monitoring Inspection

    0 infractions

  6. Monitoring Inspection

    0 infractions

  7. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Need to clean the floor under the cooking equipment.
  8. Risk Management Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • PREVIOUSLY - On the cooking line a bucket of oil with no lid was present directly in contact with the floor. Due to the limited space in the kitchen this a can potentially become a physical hazard and cause trips and falls. It is also prone to cross contamination from debris falling of the countertop.Corrective action:Please put a lid and store the oil bucket 6 inches above the ground. Please ensure it does not obstruct the walkway in the kitchen for staff.Dec 31, 2024 - Today there was one open pot of old oil and 4 white pails of sauces ( 2 covered and 2 not covered ).This is not a safe practice for the pail of sauces, as they can become contaminated with things falling into the pail ( especially the ones that are not covered ).Corrective actions1. remove the pot and 4 white pails from the cooking line area to areas for safe storage.2. make sure that these pails and pot are covered,3. use smaller stainless steel inserts to have sauces near the grill and wok, that are stored on countertops, not the floor.
  9. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • On the cooking line a bucket of oil with no lid was present directly in contact with the floor. Due to the limited space in the kitchen this a can potentially become a physical hazard and cause trips and falls. It is also prone to cross contamination from debris falling of the countertop.Corrective action:Please put a lid and store the oil bucket 6 inches above the ground. Please ensure it does not obstruct the walkway in the kitchen for staff.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low temp dishwasher showed 10 ppm of chlorine during final rinse cycle. The kitchen staff ran multiple wash cycles while adjusting the tubing connected to the yellow chlorine bleach. Test strips were available.Correction:After the third wash cycle, a concentration of 100 ppm of chlorine was observed in the final rinse cycle. Consulted with staff to monitor final rinse concentration every morning prior to 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?
      • Facility has no pest control records.Corrective action:Consulted with operator to either contract a pest control company or have a pest control checklist in place.
    • 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?
      • Food permit is expired.Corrective action:Spoke with operator about having a current food permit posted and to check her email inbox for the invoice in case she missed it. Food permit needs to be easily visible to customers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Vent screen near the ceiling and above the outside of the walk-in cooler has dust accumulation.Corrective action:Vent screen needs to be cleaned and maintained in order to avoid dust particles entering food or landing on food contact surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Facility has no cleaning schedule in place.Corrective action:Spoke with operator about having a cleaning schedule in place in order to ensure facility remains clean and prevent potential contamination of food products.
  10. Monitoring Inspection

    0 infractions

  11. Monitoring Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • The operator has a Basic Food Safety certificate, this is a good start, but at least one of you will need to take an approved course from the list of courses attached in this email.You only need to take one of the courses in the list.Once you have completed a course, please email a copy of the certificate to your Public Health Inspector.
  12. Risk Management Inspection

    0 infractions

  13. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • In the walk-in cooler - there were containers of food with other food containers stacked into each other.There was no barrier between the bottom of the top container and the food in the bottom container.This is an unsafe food practice.Operator separated the containers and put lids on each container, as instructed by the PHI.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • In the basement, the single chest freezer on the west wall - the plastic liner for interior of the lid has become damaged and is falling a part.Corrective action - you can either repair this lid ( as we had discussed ), OR replace this chest freezer with one that is in good condition.
  14. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Need to clean equipment on the cooking line: - stove top burns and drip trays - COMPLETED - around the char broiler and remove the card board cover. - COMPLETED - between the deep fryers and the woks. - COMPLETED - the floor area under all of the cooking equipment, cooler and work tables. - WORK IN PROGRESS, not fully completed yet.Sept 29, 2023 - in addition to the above work listed - the filters for the rangehood above the cooking line - the filters and the rangehood need to be cleaned on a weekly basis.
  15. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. In a few locations there was either food ( bulk bags of onions ) or take-out food containers - that were in direct contact with the floor.2. A few of the Rubbermaid bulk food containers had cracked lids.3. Operator is re-using old vinegar plastic containers and cutting off the top of the container, for food storage.Corrective action1. For most of these situations - the operator can use clean milk crates on the floor and then stack the food items or cases of food containers on top of the milk crates.2. Replace these cracked lids with new lids.3. Re-use of old vinegar containers must STOP - these containers were not designed to be sanitized and re-used - by cutting off the top of the container, there is a sharp edge that could cut a food handler's hand - all of these used vinegar containers will need to be discarded/thrown away and use proper food grade containers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. On the cooking line - the glass door cooler was at 5 C.2. In the back storage room ( behind the main kitchen ) - the Woods upright freezer was at -10 C and has a heavy frost build-up. The Kenmore upright freezer was also at -10 C.3. The refrigeration and freezer units do not have their own individual thermometers.Corrective Action1. Cooler must be able to maintain 4 C or colder - have the thermostat adjusted to a colder setting and/or have this cooler serviced/repaired.2. Woods freezer needs to be defrosted and adjusted or repaired to maintain -18 C or colder. Kenmore freezer needs to be adjusted or repaired to maintain -18 C or colder.3. All refrigeration and freezer units are to have their own individual thermometers. Best practice would be to have a temperature log and record these temperatures, for each unit, on a daily basis.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dish washer final rinse had 0 ppm chlorine. Upon further inspection, it is this PHI's observation that the 5 gallon pail of chlorine sanitizer is old ( as it had no yellow color to it ).Dish washer is also very dirty inside, for being a dish washer.Corrective action Obtain a new/fresh pail of chlorine sanitizer solution and/or repair the dish washer if needed.The interior of the dish washer will also need to be cleaned.In the meantime - the PHI demonstrated how to make a chlorine solution to sanitize dishes in a bus pan after using the dish washer to clean the dishes. After sanitizing the dishes will need to be put in a rack to air dry.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bulk food containers ( in Rubbermaid bins ) - need to be thoroughly cleaned before the container is re-filled.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Need to clean equipment on the cooking line: - stove top burns and drip trays - around the char broiler and remove the card board cover. - between the deep fryers and the woks. - the floor area under all of the cooking equipment, cooler and work tables.