Canton Restaurant
9908 100 Avenue High Level AB T0H 1Z0 · Food - General
7 inspections
- Risk Management Inspection
1 infraction
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Food handler must wear clean clothing at all times. Aprons must be worn during food preparation.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Equipment in the facility is dirty/soiled. crates are discolored. shelves are dirtyThere is a container of soiled, wet cloths in the kitchen
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Food handler must wear clean clothing at all times. Aprons must be worn during food preparation.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Food is not protected during storage. Foods place in the freezer remains uncovered. Food left uncovered in the kitchen to cool.
- 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?
- There is hoarding/overcrowding in the kitchen and outside in the dining area. This can harbor pests
- 23. Is the facility maintained in a clean and sanitary condition?
- The kitchen needs deep cleaning. There is too much dust accumulating in the kitchen area. Manual dishwashing sink is full of soiled dishes. There is a strong odor coming from the kitchen.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
8 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- There was evidence that handwashing was not being done. This can cause cross contamination which could ultimately lead to a Food Borne illness outbreak.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Equipment that are covered with mold was seen in the establishment.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Handwashing was not being done.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 1. Foods were not properly stored in a manner that prevents cross contamination.2. Food Storage containers must be properly cleaned and sanitized.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Food is not protected from contamination. Bulk food storage containers (flour, sugar, rice) must be kept clean.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Whole Eggs must be kept at 7 degrees or below. Eggs were seen in a bowl on a table in preparation area.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand sink was not properly equipped nor was it being used.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. The facility is dirty. Thorough cleaning of the entire facility and equipment must be done. De-cobweb the equipment, clean the walls, remove clutter and arrange the kitchen in a way that allows for smooth and safe operation. 2. Wall area adjacent to cookline and where dry storage bins are located are stained with grease. Area has been re-painted. 3. There is a buildup of dust on the compressor and on the back of the fridge coils by the dish pit area. Please clean.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Wall area adjacent to cookline and where dry storage bins are located are stained with grease. Area has been re-painted. There is a buildup of dust on the compressor and on the back of the fridge coils by the dish pit area. Please clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- Initial Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher chlorine was measuring <100 ppm.Operator adjusted chlorine level manually and chlorine measured >100 ppm. Monitor dishwasher chlorine level twice daily. Chlorine test strips have been purchased.
- 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?
- Weatherstripping along the side of back door is in disrepair. Please fix.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Floor tiles were missing in the dish pit area. Please fix.
- 23. Is the facility maintained in a clean and sanitary condition?
- Wall area adjacent to cookline and where dry storage bins are located are stained with grease. Operator will paint these areas. There is a buildup of dust on the compressor and on the back of the fridge coils by the dish pit area. Please clean.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand Inspection
0 infractions