Chinese Hot Pot Buffet
5420 Calgary Trail NW Edmonton AB T6H 4J8 · Food - General
11 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Additional sanitation was noted to be needed for several areas. Areas discussed with the operator.
- 23. Is the facility maintained in a clean and sanitary condition?
- Demand Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Thawing of food noted to be done in standing water. This was corrected during the visit.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Vent noted to be missing in the dishwashing area. Ensure all areas are easily cleanable and impervious to moisture.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Some plates noted to be chipped with appeared to be porous surfaces present. Ensure plates are in good condition.
- 23. Is the facility maintained in a clean and sanitary condition?
- Additional sanitation was noted to be needed for several areas. Areas discussed with the operator.Plates noted to have food debris/stains on them. Please ensure all plates are adequately washed and inspected before reuse.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Demand Inspection
5 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Bins with food stored on top of other uncovered bins with food (i.e chopped onions). Please ensure all food is protected from contamination.Please ensure fresh meat/seafood is not stored on top of cooked food.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Thawing of food noted to be done in standing water. This was corrected during the visit.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Ceiling tile noted to be missing in front of the walk-in cooler. Vent noted to be missing in the dishwashing area. ensure all areas are easily cleanable and impervious to moisture.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Food container noted to be in disrepair. Ensure all containers/ equipment is in good condition. This was corrected during inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- Additional sanitation was noted to be needed for several areas. Areas discussed with the operator. Ensure ceiling tiles are cleaned and maintained as well.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 09. Are chemicals stored and handled in a safe manner?
- Unlabeled spray bottles observed - ensure all chemical spray bottles are labeled.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher is measuring at a max temperature of 63C at plate level. Required temperature is 71C at plate level. Manifold/gauge appears to be displaying incorrect temperatures. Repair or increase the temperature so that the dishwasher is measuring at 71C at plate level. Re-occurring violation.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel at the kitchen handwashing sink is not in a dispenser. All paper towel must be stored in a dispensing unit.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Unfinished/raw wooden cutting board observed. Cutting board had grooves and is not cleanable - please discard.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning required on floors under cooklines, around and behind grease traps, and along the perimeter of the kitchen.
- 09. Are chemicals stored and handled in a safe manner?
- Risk Management Inspection
0 infractions
- Demand Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Please purchase chlorine test strips for testing the food contact sanitizer (100ppm required).Facility had QUAT test strips (wrong test strips for the sanitizer the facility uses i.e. bleach).
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Walk-in cooler door handle is in disrepair/missing.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Please purchase chlorine test strips for testing the food contact sanitizer (100ppm required).Facility had QUAT test strips (wrong test strips for the sanitizer the facility uses i.e. bleach).
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Walk-in cooler door handle is in disrepair/missing.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
7 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Raw meat stored next to oranges, ginger, garlic, peppers in sliding door cooler. Raw meat was moved to a lower shelf.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Bowl was used to scoop bulk rice. Only scoops with handles are permitted. Bowl was removed.2. Woks are being stored directly on the ground under the cook line. Store all food equipment off the floor.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- High temperature dishwasher is measuring at a max temperature of 58C at plate level (71C required). Temperature was increased and was able to reach 64C. Please increase the temperature or repair so that 71C is reached at final rinse.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Please purchase chlorine test strips for testing the food contact sanitizer (100ppm required).Facility had QUAT test strips (wrong test strips for the sanitizer the facility uses i.e. bleach).
- 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?
- Weatherstripping in the back is in disrepair (gap of light under the left side). Repair/replace the weatherstripping so there is no gap under.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Walk-in cooler door handle is in disrepair/missing.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Interior of ice machine in the back kitchen has a build-up of a mildew-like substance. Drain the ice and clean and sanitize the interior of the ice machine.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?