Canton Wok
273 Commerce Place: (10155- 102 Street) NW Edmonton AB T5J 4G8 · Food - General
4 inspections
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Meat was stored in white garbage bags in the freezer. Ensure food is only stored in food grade materials/containers.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Rice in the rice cooker was 45C at the top and about 74 C in middle/bottom.Staff indicated cold rice from the cooler is reheated by pouring it over the freshly cooked rice. Ensure cold rice is reheated rapidly in a microwave or on the stove before adding to the recently cooking rice and hot hold above 60C.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- - Shelf and sauces with buildup of dirt and grease were observed handing on the main walk in cooler shelf.Ensure this little shelf and sauces are cleaned and discarded as needed.Food should be stored in clean and sanitary space at all times.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The chlorine-based sanitizer in the bucket was at 10ppm. Cleaning clothes were on the counters in the kitchen.Ensure sanitizer is at 100ppm ad cleaning clothes are immersed in it.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Meat and other high risk food in the hot holding display unit were measured between 42-50C internally using a probe. Food was reheated and unit temperature adjusted. Ensure hot holding unit is above 60C before storing food in it, cook food to the right temperatures and monitor temperature every 2 hours( 60C/140F).
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The kitchen hand sink was inaccessible. Ensure sink is always accessible for handwashing.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used cleaning cloths were not stored properly when not in use. They were observed on counter tops in the kitchenAll used cleaning cloths were immediately stored in a fresh bleach solution by the operator during inspection.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- The kitchen chef was observed preparing and handling food in the kitchen without a hair restraint.The chef immediately wore a hat upon request by Health Inspector.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A dirty mop bucket was stored next to food preparation tables in the kitchen.Remove the mop bucket and have it stored in a different area away from food processing and storage areas.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No chlorine test strip available to measure sanitizer concentration. Chlorine test strip was immediately ordered online by the operator during inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 2 broken and disrepair sieves noted in the kitchen cookline area were immediately discarded during inspection.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?