Chinese Flavor
108 Riverstone Ridge Fort McMurray AB T9K 1S6 · Food - General
15 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand soap was available for use in a used hand sanitizer container. Ensure that handsoap is available in proper dispenser.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Multiple opened sauce container were observed stored on a shelf at room temperature. The manufacturer label indicated that these items should be refrigerated after opening. Products were moved into a cooler which measured 3.4C at the time of inspection. Ensure that manufacturer labels are followed.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The facility was utilizing chlorine test strips to measure the chlorine-based sanitizer. The container which housed the strips indicated that the expiry date for the strips was November 2025. Ensure that new strips are acquired so staff members can accurately measure sanitizer concentrations.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring 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 main cooking vent was scheduled for servicing in April 2025. Ensure that the vent is inspected/serviced every 6 months or as often as recommended by a licensed professional.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Two metal utensils, stored above the dishwashing sink were in disrepair. There is a potential that metal parts from these items could contaminate food. Ensure that these items are discarded or removed from the restaurant.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Multiple processed food items in the walk-in cooler and freezer were not covered. Ensure that all processed food items are properly covered to reduce the risk of cross-contamination.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There was no paper towel available at the rear hand wash station. All hand wash stations are required to have an approved method for drying hands. Ensure that the handwash station is supplied with paper towel.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Initial Inspection
0 infractions
- Initial Inspection
0 infractions