Chan Can Wok
11150 Ellerslie Road SW Edmonton AB T6W 1A2 · Food - General
5 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used wiping cloths are being left on the counters instead of being returned to the 100 ppm chlorine sanitizer solutions.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Pail of raw beef out at room temperature measured at 11C.- The food was not being handled at the time of inspection. High risk foods must be stored at less than 4C or greater than 60C.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine sanitizer test papers onsite have expired.- Obtain new chlorine test papers
- 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?
- The back kitchen door was propped open at the time of inspection. Corrected- Keep doors closed to prevent the possible entry of pests.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Missing ceramic tiles are noted on the "North" wall shelving unit and the edges along this unit are damaged.- Require repair.The new wood shelving in the back storage area is unfinished wood.- Requires sealing/painting to ensure a smooth, washable, non-absorbent surface.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. The exteriors of the plastic containers that deep fried meats are stored in (walk-in cooler) are very greasy to the touch.- Cleaning is required.2. The finish on the chest freezer lid has worn away.- Clean and refinish the surface.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require cleaning to remove food particle buildup/grease and/or grime; the floor under the cookline and the equipment legs and pipes under the woks, the counter mounted can opener, the spray nozzle at the 2 compartment sink, the exhaust hood filters and light switch covers.
- 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
- 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?
- Pest control documentation is not being maintained.- Maintain monthly records and ensue active monitoring is being conducted.
- 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?
- The food handling permit on display expired Sept 2023.- Locate and post the current permit.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require cleaning to remove food particle/grease or grime accumulation: caulking behind the handwash sink and dishwash sinks, the shelf edge under the microwave, the floor under the cookline equipment and under the dishwash sinks and the shelving unit by the upright freezer.
- 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?
- Monitoring Inspection
6 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A lot of uncovered food containers in the walk-in cooler.- Cover all foods to ensure that foods are protected from possible contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Pot of broth on the gas burner was measured at 42C.- High risk perishable foods must be stored at less than 4C or greater than 60C. The operator was instructed to increase the temperature setting and to reheat the broth to a minimum of 74C before hot holding at greater than 60C.
- 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?
- Pest control documentation is not being maintained.- Maintain monthly records and ensue active monitoring is being conducted.
- 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?
- The food handling permit on display expired Sept 2023.- Locate and post the current permit.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The following equipment requires cleaning to remove dried food spills/grime accumulation: the exteriors of the bulk food storage bins, the area around the walk-in cooler door handle, the chest freezer lid, the counter mounted can opener and area, and the blue cutting boards have buildup in the cuts and grooves.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require cleaning to remove food particle/grease or grime accumulation: caulking behind the handwash sink and dishwash sinks, the shelf edge under the microwave, the floor under the cookline equipment and under the dishwash sinks and the shelving unit by the upright freezer.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?