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China Kitchen

23 - 993 Fir Street Sherwood Park AB T8A 4N5 · Food - General

8 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The concentration of chlorine sanitizer solution was measured to be above 200ppm. 100ppm solution was prepared during inspection.Ensure the required 100ppm chlorine sanitizer solution is maintained. Use the chlorine test strips at the facility to verify/measure the concentration. 2. Used wet cleaning cloths were not being stored in a sanitizer solution. Cleaning cloth was observed on the front food preparation counter. The cloth was stored in a 100ppm chlorine sanitizer solution during inspection. Ensure used cleaning cloths are stored in a sanitizer solution when not in use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The microwave at the kitchen area was unclean. Old food debris were observed inside the microwave. The staff cleaned the microwave during inspection.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The rice cooker handle was detached from the cooker, and that area of the cooker appeared unclean. Clean the rice cooker and ensure all equipment and utensil used at the facility are always cleaned and maintained in a sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard to reach corners at the facility were unclean. Dirt and debris were observed underneath sinks, counters and underneath the shelf in the dry storage room.Please clean these areas are ensure the facility is maintained in a sanitary condition.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wet cleaning cloths were not being stored in a sanitizer solution. Cleaning cloth was observed on the food preparation counter. The operator stored the cloth in a 100ppm chlorine solution during inspection.Please ensure used cleaning cloths are always stored in a sanitizer solution when not in use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A bowl of flour was stored on top of a crate in front of the handwashing sink at the food preparation area, creating a risk of contamination. The staff moved the bowl during inspection. Please ensure food is properly stored and away from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Gallons of oil were stored on the floor at the back area. The gallons were moved on top of crates during inspection.Ensure food items at the facility are stored at least 6inches above the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of rice in a rice warmer was measured to be at 39C. The warmer did not appear to be working properly. The operator indicated that the rice was placed in the warmer about an hour 30mins before inspection. The operator was instructed to move the rice back into the cooler and portion it from the cooler until another warmer is obtained.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were not observed.Please obtain chlorine test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Access to the hand washing sink at the food preparation area was blocked with crates. The staff moved the crates during inspection. Ensure the hand washing sink at the food preparation area is always accessible for proper handwashing.
  6. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • One container of raw shrimp was stored above cooked food products, located in the upright cooler in the main prep area. This container was moved to the bottom shelf, to pervent cross-contamination. Provide proper covers for these container.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ceiling tile surfaces and light cover surfaces were soiled above grease canopy area and required a general cleaning.Floor surface of the shelving units used to store flour, located in the dry food storage room, were soiled with spilled flour and required cleaning.
  7. Demand Inspection

    0 infractions

  8. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Two upright freezers located in the customer service area required relocating to ensure food is protected and prevent incursion form customers;Food containers were stacked high on top of shelf in main kitchen perp area. relocate these items to ensure that containers are not contaminated from grease vapors within the cooking area and that the shelf surface is accessible for effective cleaning.