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CHINA VILLAGE RESTAURANT

1065 CENTRAL, GREENWOOD · Food Establishment

10 inspections

  1. Inspection

    1 infraction

    • 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.
      • Operator must ensure meals prepared for individuals with declared allergies are made using safe ingredients, protected from cross-contamination, and prepared separately where required.
  2. Inspection

    0 infractions

  3. Inspection

    1 infraction

    • 90 - FAILING TO HAVE APPROPRIATE MAINTENANCE, CLEANING, & SANITATION PROGRAM TO CONTROL PHYSICAL, CHEMICAL, & MICROBIOLOGICAL CONTAMINATION OF FOOD, EQUIPMENT, OR OTHER FACILITIES.
      • Provide easily cleanable platforms to keep sauces and packaging off of the floor. Provide 2-3" depth large pans for rapid cooling of cooked foods made in advance. Operator must keep all food off floor of walk-in cooler >= 6 inches (15cm). Provide additional platform and / or shelving that is cleanable.
  4. Inspection

    1 infraction

    • 90 - FAILING TO HAVE APPROPRIATE MAINTENANCE, CLEANING, & SANITATION PROGRAM TO CONTROL PHYSICAL, CHEMICAL, & MICROBIOLOGICAL CONTAMINATION OF FOOD, EQUIPMENT, OR OTHER FACILITIES.
      • Acquire test strips for chlorine sanitizer monitoring of dishwasher. Maintain daily records for chlorine concentrations and temperatures of dishwasher. Provide easily cleanable platforms to keep sauces and packaging off of the floor. Provide 2-3" depth large pans for rapid cooling of cooked foods (not for immediate service).
  5. Inspection

    2 infractions

    • 34 - OPERATOR FAILING TO ENSURE FOOD & FOOD INGREDIENTS ARE HANDLED OR STORED IN A MANNER THAT PREVENTS ADULTERATION OR CONTAMINATION.
      • Provide 2-3" shallow pans for rapid cooling purposes only.
    • 90 - FAILING TO HAVE APPROPRIATE MAINTENANCE, CLEANING, & SANITATION PROGRAM TO CONTROL PHYSICAL, CHEMICAL, & MICROBIOLOGICAL CONTAMINATION OF FOOD, EQUIPMENT, OR OTHER FACILITIES.
      • Provide plumbers work report on ice machine drains to certify work. Obtain cleanable platforms (to keep) sauces and packaging off floor. Acquire test strips for chlorine sanitizer monitoring of dishwasher. Maintain daily records for chlorine concentrations and temperatures of dishwasher. Replace battery in paper towel dispenser. Provide easily cleanable platforms to keep sauces and packaging off of the floor.
  6. Inspection

    3 infractions

    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Owner to provide more refrigeration and correct methods. Provide additional large refrigeration unit to store all foods properly off of the floor and have adequate refrigeration to perform proper rapid cooling methods.
    • 34 - OPERATOR FAILING TO ENSURE FOOD & FOOD INGREDIENTS ARE HANDLED OR STORED IN A MANNER THAT PREVENTS ADULTERATION OR CONTAMINATION.
      • Provide 2-3" shallow pans for rapid cooling purposes only.
    • 90 - FAILING TO HAVE APPROPRIATE MAINTENANCE, CLEANING, & SANITATION PROGRAM TO CONTROL PHYSICAL, CHEMICAL, & MICROBIOLOGICAL CONTAMINATION OF FOOD, EQUIPMENT, OR OTHER FACILITIES.
      • Have ice machine drains corrected to be indirect connection and comply with plumbing code and local plumbing authority. Provide plumbers certified work report on ice drains (work completed). Obtain cleanable platforms (to keep) sauces and packaging off floor. Acquire test strips for chlorine sanitizer monitoring of dishwasher.
  7. Inspection

    3 infractions

    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Cease practice of leaving potentially hazardous foods out for extended time. Food left out were voluntarily discarded during inspection. . Return foods to fridge promptly when not in use. Perform rapid cooling methods for foods cooked in advance. Foods improperly cooling had methods changed and returned to refrigeration during inspection. Owner to provide more refrigeration and correct methods.
    • 34 - OPERATOR FAILING TO ENSURE FOOD & FOOD INGREDIENTS ARE HANDLED OR STORED IN A MANNER THAT PREVENTS ADULTERATION OR CONTAMINATION.
      • Cease use of cardboard on racks. Cover, label and date all prepared foods. Cease use of meat / poultry chopping block for produce (corrected during inspection). Add more ice to store foods in ice on buffet table and <= 4c / 40F (corrected during inspection).
    • 90 - FAILING TO HAVE APPROPRIATE MAINTENANCE, CLEANING, & SANITATION PROGRAM TO CONTROL PHYSICAL, CHEMICAL, & MICROBIOLOGICAL CONTAMINATION OF FOOD, EQUIPMENT, OR OTHER FACILITIES.
      • Provide PCO detailed reports to inspector. Have iced machine drains corrected to be indirect connection and comply with plumbing code and local plumbing authority. Improve lighting over cook line to > = 540 Lux (shielded or shatterproof). Obtain cleanable platforms (to keep) sauces and packaging off floor. Acquire test strips for chlorine sanitizer monitoring of dishwasher.
  8. Inspection

    3 infractions

    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Cease practice of leaving potentially hazardous foods out for extended time. Foods improperly cooled or left out were voluntarily discarded. Return foods to fridge when not in use. Meet rapid cooling curve for pre-cooked foods being rapid cooled. 60C to 20C in <= 2hours; then 20C to 4C in <=next 4 hours.
    • 34 - OPERATOR FAILING TO ENSURE FOOD & FOOD INGREDIENTS ARE HANDLED OR STORED IN A MANNER THAT PREVENTS ADULTERATION OR CONTAMINATION.
      • Trade cans once opened must have leftover portions transferred to food grade container and labelled and dated (corrected). Do not store food on floor or under sinks (corrected). Do not store raw foods above produce or Ready to Eat foods. Clean walk-in cooler and cook's fridge. Cease use of cardboard on racks. Cover, label and date all prepared foods. Obtain covered paper towel dispenser.
    • 90 - FAILING TO HAVE APPROPRIATE MAINTENANCE, CLEANING, & SANITATION PROGRAM TO CONTROL PHYSICAL, CHEMICAL, & MICROBIOLOGICAL CONTAMINATION OF FOOD, EQUIPMENT, OR OTHER FACILITIES.
      • Have pest control operator remove bait stations from food establishment. Use only mechanical or physical methods for monitoring. Perform clean up of pest debris. Provide PCO reports to inspector. Have iced machine drains corrected to be indirect connection and comply with plumbing code and local plumbing authority. Improve lighting over cook line to > = 540 Lux (shielded or shatterproof). Obtain cleanable platforms (to keep) sauces and packaging off floor.
  9. Inspection

    0 infractions

  10. Inspection

    0 infractions