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Chef Tao's Restaurant

10134 101 Avenue Lac La Biche AB T0A 2C0 · Food - General

15 inspections

  1. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The bleach sanitizing solution prepared for use in the kitchen was below the required concentration for effective sanitizing. Staff immediately prepared a new solution at the correct concentration. Ensure all sanitizing solutions are consistently prepared and maintained at the proper concentration to ensure effective sanitation of food contact surfaces.2. A cleaning cloth was observed being used to wipe a surface and then left on the food contact surface. No sanitizing solution was being used with the cloth. Ensure wiping cloths are placed in a properly prepared sanitizing bucket between uses or replaced when soiled or no longer in use to prevent contamination.3. A plate with visible dirt was observed stacked with clean dishes. The staff immediately removed the plate and properly cleaned it. Ensure all dishes are thoroughly inspected before stacking with clean items to prevent contamination.4. Chlorine test strips available on-site were expired, which may result in inaccurate readings of sanitizer concentrations. The operator ordered new test strips immediately. Ensure valid, unexpired test strips are available and used to accurately verify sanitizer concentrations.5. A bottle containing chlorine was observed without proper labeling. Unlabeled chemical containers can lead to misuse and pose a risk of contamination. Ensure all chemical products are clearly labeled with their contents to prevent accidental misuse and to maintain safe handling practices.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw chicken was observed stored above produce in one refrigerator, despite being covered. In another refrigerator, raw meat was also stored above produce and was leaking onto the floor of the unit and onto a bag of produce, posing a significant risk of cross-contamination. Operators corrected the issue immediately. Ensure all raw meats are stored below ready-to-eat foods and produce, and are properly contained to prevent leakage and contamination.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A bottle containing chlorine was observed without proper labeling. Ensure all chemical products are clearly labeled with their contents to prevent accidental misuse and to maintain safe handling practices.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice machine was observed to have a slimy residue and black particles present inside. This poses a risk of contamination to ice.Ensure the ice machine is thoroughly cleaned and sanitized at a frequency sufficient to prevent buildup and contamination.
  2. Risk Management Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat was stored above vegetables in the walk in cooler.Raw meat was placed below vegetables during inspection.Ensure raw meat is stored below all other items to help prevent contamination.
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were observed on food contact surfaces.Ensure used cleaning cloths are stored in a 100-200 ppm chlorine sanitizer solution at all times when not in active use. Verify concentration with a test strip.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Boxes of food were stored on the floor in the walk in cooler and freezer.Ensure all food products are stored at least 6 inches off the floor.A single use container was found in a bulk bin as a scoop.Do not use single use containers as scoops.Scoops must be durable, washable and have a handle. If stored in product, handle must not contact product.Single use container was discarded during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The waterproof max/min holding thermometer for the dishwasher could not be located.Ensure the waterproof max/min holding thermometer for the dishwasher is readily available and used to verify dishwasher temperature daily.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The slicer had some dried food debris in hard to reach places.Around the blade was greasy.Ensure the slicer is thoroughly cleaned and sanitized after use.
  4. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were observed on food contact surfaces.Used cleaning cloths must be stored in a sanitizer solution of appropriate strength (eg 100-200 ppm chlorine bleach).Cloths were placed into a 200 ppm chlorine bleach solution during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Boxes of food were stored on the floor in the walk in cooler and freezer.Ensure all food products are stored at least 6 inches off the floor.Condiments on the shelf were not covered.Ensure condiments are covered when not in active use to help prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The waterproof max/min holding thermometer for the dishwasher could not be located.Ensure the waterproof max/min holding thermometer for the dishwasher is readily available and used to verify dishwasher temperature daily.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A box of bacon was observed thawing at room temperature.High risk food items must be thawed in an approved manner:- under cold running water;- in the cooler;- as part of the cooking process;- if the item will be used immediately, in the microwave.Bacon was moved to the cooler during inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The slicer had some dried food debris in hard to reach places.Ensure the slicer is thoroughly cleaned and sanitized after use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The tracks on the display cooler in the front area had a buildup of food debris and require cleaning.Clean the tracks and maintain in clean and sanitary condition.
  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A used cleaning cloth was found on the line cooler surface.Chlorine sanitizer solution in the bucket for cleaning cloths measured 0 ppm.Bleach was added to create a 200 ppm chlorine solution and cloth placed in the solution.Ensure used cleaning cloths are kept in a chlorine sanitizer solution measuring 100-200 ppm at all times when not in active use.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A used glove was found in the front service area near the sink.Do not reuse gloves. When gloves are removed they must be discarded, hands washed, and a new glove put on (if needed).Glove procedure was reviewed with staff during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was a bowl in a bulk bin for use as a scoop.Do not use bowls as scoops. Scoops must have a handle, and if stored in the food product handle must not contact food.Bowl was sent for washing during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The waterproof max/min holding thermometer for the dishwasher could not be located.Ensure the waterproof max/min holding thermometer for the dishwasher is readily available and used to verify dishwasher temperature daily.
  6. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The display cooler on the back cook line did not have an internal thermometer to monitor temperature.Ensure there is an internal thermometer present to monitor temperature. The external gauge is not sufficient.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Facility had test strips for chlorine intended for pools/spas.Obtain test strips capable of reading 100-200 ppm chlorine.
    • 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 inspection reports were not available.Ensure a pest control inspection is conducted at least once per month and results documented.Pest control self checklist sent via email.
  7. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. A used cleaning cloth was sitting on a food contact surface in the back kitchen.Operator put the cloth in the sanitizer bucket during inspection.Ensure used cleaning cloths are kept in a sanitizer solution when not in active use.2. A chlorine sanitizer solution in a spray bottle at the front measured >1000 ppm (bleached out the test strip).Solution was diluted to 200 ppm during inspection.Ensure chlorine solutions are maintained at 100-200 ppm. Concentration must be verified with a test strip each time a solution is prepared, and at least daily if solution is used over multiple days.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. A metal bowl of fried rice was placed into a container of bean sprouts, with the bottom of the bowl contacting the sprouts.Do not stack containers of food without a barrier between as this may result in contamination.2. A bicycle was found stored in the kitchen.Items not associated with food cannot be stored in the kitchen. Remove the bicycle.3. Bowls without a handle were observed in bulk food bags as scoops.Do not use bowls as scoops. Scoops must have a handle, be durable and washable. If stored in product, handle of the scoop must not contact food product.Bowls were removed from bags during inspection and sent for washing.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The line cooler measured 7.3C.High risk foods were removed during inspection.A thermometer was present to monitor temperature.Do not use the cooler for high risk foods until it is capable of maintaining a temperature of 4C or less.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. Chlorine test strips expired in April 2024.Obtain current test strips.2. Staff have not been regularly using test strips to verify sanitizer concentration.Ensure sanitizer concentration is verified with a test strip each time a solution is prepared. If solutions are used over multiple days, verify concentration each day prior to use.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Two spray bottles containing bleach were not labeled.Ensure all bottles are labeled to indicate contents.Both bottles were labeled during inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The door to the staff washroom was open. This washroom opens directly into the kitchen.Washroom door was closed during inspection.Ensure washroom door is kept shut at all times.
  8. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The tap of the sink next to the dishwasher is leaking.Ensure the tap is repaired so it does not leak.
  9. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high temperature dishwasher reached a maximum plate level temperature of 69.6C. Facility has a thermometer for measuring plate level temperature.Ensure the high temperature dishwasher is capable of reaching at least 71C at the plate level.Until the dishwasher is capable of reaching a plate level temperature of at least 71C, dishes must be first washed, rinsed, then submerged in a 100 ppm chlorine solution for at least 2 minutes before being allowed to air dry.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The tap of the sink next to the dishwasher is leaking.Ensure the tap is repaired so it does not leak.
  10. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach solution at the front of the restaurant contained soap.The solution was re-made but measured >1000 ppm (bleached out the test strip).Do not add soap to sanitizer solutions. First clean with soap and water, and then sanitize with the bleach sanitizer solution.Ensure the concentration of bleach solutions is maintained at 100-200 ppm. Concentration must be verified with a test strip.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A metal bowl was found in the ice bin as a scoop.Do not leave scoops in the ice bin. Scoops must have a handle.The bowl was removed from the ice bin during inspection and used to hold a scoop with a handle.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bulk bags of sugar, flour and other items are open.Bulk food items must be protected from contamination. At minimum, the bags must be sealed to prevent contamination and entry of pests.It is recommended that food grade bulk storage bins be used to store bulk food products.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Several high risk food items were at room temperature. Products were cooling but had reached room temperature. Products at room temperature included cooked rice, chicken and shrimp.Ensure items are cooled from 60C to 20C within 2 hours, and from 20C to 4C within 4 hours. Do not leave food products at room temperature for extended periods of time.Food items were moved to the cooler during inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high temperature dishwasher reached a maximum plate level temperature of 69.0C. The thermometer for the dishwasher could not be located during inspection.Ensure the high temperature dishwasher is capable of reaching at least 71C at the plate level.A waterproof max/min temperature holding thermometer must be available for monitoring plate level temperature.Until the dishwasher is capable of reaching a plate level temperature of at least 71C, dishes must be first washed, rinsed, then submerged in a 100 ppm chlorine solution for at least 2 minutes before being allowed to air dry.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The tap of the sink next to the dishwasher is leaking.Ensure the tap is repaired so it does not leak.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The outside of the ice machine had food debris splatter present on it.Ensure the outside of the ice machine is maintained in clean and sanitary condition.
  11. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Multiple cleaning cloths were observed on food contact surfaces.Used cleaning cloths must be stored in a sanitizing solution (eg 100-200 ppm bleach) at all times when not in active use.A 100 ppm chlorine bleach solution was prepared during inspection and cloths placed in it.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • 1. The ladies washroom did not have paper towel in a dispenser.Ensure paper towel is in a dispenser to prevent contamination during handling in all washrooms.2. The staff washroom did not have soap present.Ensure liquid soap in a dispenser is available at all times in all washrooms.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The seal on the walk in freezer door is damaged. Excessive frost buildup is present around the door and staff are using a hammer to pry the door open.Repair or replace the seal on the freezer door so a tight seal is formed.
  12. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked rice was at room temperature. Cooked rice must be stored in the cooler. Rice must be cooled from 60C to 20C within 2 hours.Rice was placed into the cooler during inspection.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The ladies washroom did not have paper towel in a dispenser.Ensure paper towel is in a dispenser to prevent contamination during handling in all washrooms.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The seal on the walk in freezer door is damaged. Excessive frost buildup is present around the door and staff are using a hammer to pry the door open.Repair or replace the seal on the freezer door so a tight seal is formed.
  13. Risk Management Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A used cleaning cloth was not stored in a sanitizing solution.Operator prepared a 100 ppm chlorine solution during inspection and cloth was placed in the solution.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The line cooler measured 6.4C during inspection. Food inside the cooler measured 8.0C.High risk food items were removed from the cooler during inspection.Do not store high risk food items (eg meat, dairy) in the cooler until it is capable of maintaining a temperature of 4C or less.2. Cooked rice was cooling at room temperature. The lid on the pot was completely on and rice was cooled to the point of needing to be placed into the cooler.Do not completely cover rice during cooling to allow for more effective cooling. Stir frequently or place rice into smaller containers to facilitate cooling. Once rice is no longer hot place it in the cooler to complete cooling.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher reached a temperature of only 65C at the plate level.A temperature of at least 71C at the plate level is required.Until the dishwasher is capable of reaching a plate level temperature of 71C, all dishes must be submerged in a 100 ppm chlorine sanitizer solution for 2 minutes after washing.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The ladies washroom did not have paper towel in a dispenser.Ensure paper towel is in a dispenser to prevent contamination during handling.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The seal on the walk in freezer door is damaged. Excessive frost buildup is present around the door and staff are using a hammer to pry the door open.Repair or replace the seal on the freezer door so a tight seal is formed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A buildup of food debris was observed in the seals on the line cooler doors.Clean the seals and ensure they are maintained in clean and sanitary condition.
  14. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The line cooler measured 6.4C during inspection. Food inside the cooler measured 8.0C.High risk food items were removed from the cooler during inspection.Do not store high risk food items (eg meat, dairy) in the cooler until it is capable of maintaining a temperature of 4C or less.2. Cooked rice was cooling at room temperature. The lid on the pot was completely on and rice was cooled to the point of needing to be placed into the cooler.Do not completely cover rice during cooling to allow for more effective cooling. Stir frequently or place rice into smaller containers to facilitate cooling. Once rice is no longer hot place it in the cooler to complete cooling.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The ladies washroom did not have paper towel in a dispenser.Ensure paper towel is in a dispenser to prevent contamination during handling.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The seal on the walk in freezer door is damaged. Excessive frost buildup is present around the door and staff are using a hammer to pry the door open.Repair or replace the seal on the freezer door so a tight seal is formed.
  15. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Multiple used cleaning cloths were found on food contact surfaces.Used cleaning cloths must be stored in a sanitizer solution when not in active use to help prevent bacterial growth.Cloths were placed into a 100 ppm chlorine sanitizer solution during inspection.2. A sanitizer solution for cleaning cloths was not available.A 100 ppm chlorine sanitizer solution was prepared during inspection.Ensure a sanitizer solution for cleaning cloths is present at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The line cooler measured 6.8C during inspection.High risk food items were removed from the cooler during inspection.Do not store high risk food items (eg meat, dairy) in the cooler until it is capable of maintaining a temperature of 4C or less.2. Cooked rice was cooling at room temperature. The lid on the pot was completely on and rice was cooled to the point of needing to be placed into the cooler.Do not completely cover rice during cooling to allow for more effective cooling. Stir frequently or place rice into smaller containers to facilitate cooling. Once rice is no longer hot place it in the cooler to complete cooling.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Facility does not have a waterproof, maximum temperature holding thermometer to monitor internal dishwasher temperatures.Ensure a waterproof, maximum temperature holding thermometer is available to monitor internal dishwasher temperatures.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The ladies washroom did not have paper towel in a dispenser.Ensure paper towel is in a dispenser to prevent contamination during handling.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The seal on the walk in freezer door is damaged. Excessive frost buildup is present around the door and staff are using a hammer to pry the door open.Repair or replace the seal on the freezer door so a tight seal is formed.