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Chinese Wok

22 Westside Drive Cochrane AB T4C 1M1 · Food - General

12 inspections

  1. Risk Management Inspection

    6 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • *Basket of noodle and some vegetables were getting rinsed in the dishwashing sink. Please ensure safe food handling practices are discussed with the staff, prep sink is used for the food item. Sink is cleaned and sanitized between different food items.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • -Customer seating area- some of the couch/chair covers were not in good repair/ condition - Most of surfaces were replaced. Operator was waiting for new leather materials to replace the old, damaged covers. Noted on June 26.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • * One of the light fixtures in one of the food prep rooms was not operational. * Some of the table covers on some of the dining tables were not in good repair. Please make sure they are replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning of the following areas:*Exhaust canopy filters and surrounding areas of the canopy* Fridges handles and surfaces
    • 23. Is the facility maintained in a clean and sanitary condition?
      • * Cleaning of the following areas are required.-Exhaust canopy filter. Grease accumulation on the canopy filters. - Food debris under the dishwashing sink area, debris on the fridge handles.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***OUTSTANDING **** Table covers in the big dining room, especially tables by the window sides were not in good repairs. Please ensure they are replaced, clean condition and in good repair.*Exhaust canopy filters and surrounding area were not in clean condition, grease built up. Please repairs and cleaning of following areas above are completed.
  2. Risk Management Inspection

    6 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • -Customer seating area- some of the couch/chair covers were not in good repair/ condition - Most of surfaces were replaced. Operator was waiting for new leather materials to replace the old, damaged covers. Noted on June 26.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Counter surfaces where the rice cookers in the dry storage room and counter surface by the handwashing area were not in good repair/ surface paint was chipping off.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • * One of the light fixtures in one of the food prep rooms was not operational. * Some of the table covers on some of the dining tables were not in good repair. Please make sure they are replaced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Table covers in the kitchen and front service area were not in clean condition and good repair. Please make sure they are replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning of the following areas:*Exhaust canopy filters and surrounding areas of the canopy* Fridges handles and surfaces
    • 23. Is the facility maintained in a clean and sanitary condition?
      • * Cleaning of the following areas are required.-Exhaust canopy filter. Grease accumulation on the canopy filters. - Food debris under the dishwashing sink area, debris on the fridge handles.
  3. Risk Management Inspection

    6 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • -Customer seating area- some of the couch/chair covers were not in good repair/ condition - Most of surfaces were replaced. Operator was waiting for new leather materials to replace the old, damaged covers. Noted on June 26.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Counter surfaces where the rice cookers in the dry storage room and counter surface by the handwashing area were not in good repair/ surface paint was chipping off.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • * One of the light fixtures in one of the food prep rooms was not operational. * Some of the table covers on some of the dining tables were not in good repair. Please make sure they are replaced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Table covers in the kitchen and front service area were not in clean condition and good repair. Please make sure they are replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning of the following areas:*Exhaust canopy filters and surrounding areas of the canopy* Fridges handles and surfaces
    • 23. Is the facility maintained in a clean and sanitary condition?
      • * Cleaning of the following areas are required._ Small kitchen in the back area. Food debris and staining on the wall and sink area, and in the freezer in the back small kitchen. -Exhaust canopy filter. Grease accumulation on the canopy filters. - Food debris under the dishwashing sink area, debris on the fridge handles.
  4. Monitoring Inspection

    11 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • *Observed some canned food items that were spoiled/compromised and unsuitable for use. Affected products were discarded during inspection. Operator instructed to ensure canned goods are routinely inspected for signs of damage or spoilage prior to use and to maintain proper stock rotation and storage practices, stored in food grade containers after they are opened.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Dish sink was used for prep sink. Corrected during the inspection. Discussed with the staff and operator onsite to ensure having designated prep sink for food item and communicate that with staff.
    • 09. Are chemicals stored and handled in a safe manner?
      • * Sanitizer bottles were not labelled. Please ensure all chemical/sanitizer bottles are labelled properly to prevent misuse of the chemicals.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • * Dishwashing Sani cycle was not reaching to 100ppm Chlorine concentration.Manual dishwashing method was discussed with staff onsite.Please ensure it is repaired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • -Customer seating area- some of the couch/chair covers were not in good repair/ condition - Most of surfaces were replaced. Operator was waiting for new leather materials to replace the old, damaged covers. Noted on June 26.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Corner bottom wall by the dishwashing area was water damaged and not in good repair. Please make sure any water damaged building materials are removed and wall repaired properly, durable and in good condition.*Some of the floor surfaces was damaged in the dishwashing area. Please make sure repaired. *Counter surfaces where the rice cookers in the dry storage room and counter surface by the handwashing area were not in good repair/ surface paint was chipping off.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • * One of the light fixtures in one of the food prep rooms was not operational. * Light fixture in the small dining area in the small prep area was not operational. Pleased make sure repairs are completed.* Some of the table covers on some of the dining tables were not in good repair. Please make sure they are replaced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Big white cutting boards were not in good repair. Please make sure they are repaired or replaced, and they are in good and sanitary condition.*Table covers in the kitchen and front service area were not in clean condition and good repair. Please make sure they are replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • * Cleaning of the following areas are required._ Small kitchen in the back area. Food debris and staining on the wall and sink area, and in the freezer in the back small kitchen.-Dust on the ceiling vent in the prep kitchen. -Exhaust canopy filter. Grease accumulation on the canopy filters. - Food debris under the dishwashing sink area, debris on the fridge handles.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Hard to reach areas, shelves and floors in the dumpling room are cleaned and organized * Storage rooms in the facility requires cleaning and organizing the space.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning of the following areas:*Exhaust canopy filters and surrounding areas of the canopy*Under the handwashing area in the cooking area*Under the dishwashing area. * Hard to reach areas in the kitchen* Fridges handles and surfaces
  5. Demand Inspection

    10 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Spice containers did not have its' own utensils. Corrected during the inspection. Operator placed clean spoons in each spice container.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Food containers/ bucket in the walk-in cooler and cooking line did not have proper lids on them. Corrected onsite by the operator. * Flour bucket was under the handwashing station in the kitchen. Corrected during the inspection. Flour bucket was removed from the area by the operator.
    • 09. Are chemicals stored and handled in a safe manner?
      • Operator had installed a new sanitizer filling station. Most of the bottles did have different chemicals and sanitizer in them. Operator did not know which one had which chemicals in them.Corrected during the inspection by the operator. All bottles were emptied and new solutions were labelled. Please make sure safety data sheet of the chemicals are available onsite and training of the sanitizer and chemicals are done for all staff.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Corner bottom wall by the dishwashing area was water damaged and not in good repair. Please make sure any water damaged building materials are removed and wall repaired properly, durable and in good condition.*Some of the floor surfaces was damaged in the dishwashing area. Please make sure repaired. *Counter surfaces where the rice cookers in the dry storage room and counter surface by the handwashing area were not in good repair/ surface paint was chipping off.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • * One of the light fixtures in one of the food prep rooms was not operational. * Light fixture in the small dining area in the small prep area was not operational. Pleased make sure repairs are completed.* Some of the table covers on some of the dining tables were not in good repair. Please make sure they are replaced.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • -Customer seating area- some of the couch/chair covers were not in good repair/ condition - Most of surfaces were replaced. Operator was waiting for new leather materials to replace the old, damaged covers. Noted on June 26.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • * Spoon in the spice container was not in clean condition. Corrected during the inspection. Operator replaced it with a new and clean one.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Big white cutting boards were not in good repair. Please make sure they are repaired or replaced, and they are in good and sanitary condition.*Table covers in the kitchen and front service area were not in clean condition and good repair. Please make sure they are replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning of the following areas:*Exhaust canopy filters and surrounding areas of the canopy*Under the handwashing area in the cooking area*Under the dishwashing area. * Hard to reach areas in the kitchen* Fridges handles and surfaces
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Hard to reach areas, shelves and floors in the dumpling room are cleaned and organized * Storage rooms in the facility requires cleaning and organizing the space.
  6. Demand Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • -Customer seating area- some of the couch/chair covers were not in good repair/ condition - Most of surfaces were replaced. Operator was waiting for new leather materials to replace the old, damaged covers. Noted on June 26.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Hard to reach areas, shelves and floors in the dumpling room are cleaned and organized * Storage rooms in the facility requires cleaning and organizing the space.
  7. Monitoring Inspection

    6 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Some of the frozen strawberry boxes and containers in the freezer by the small dining area were not in good condition. Frozen strawberries were spoiled. Corrected during the inspection. Operator discarded spoiled strawberries.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • There was a bucket of water in the cook line one of the food handlers doing handwashing in it. Corrected during the inspection. Bucket get emptied by the operator. Hands are washed at the hand sink properly. Discussed the proper hand washing technic with the operator.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Some of the canned food items were kept in the cans after they are opened. Corrected during the inspection, Food items are transferred into the food grade containers. *Rice scoop was left on the plate. Corrected during the inspection. Operator placed the rice scoop into the food grade container with full of ice. * Couple of the soup bowl was used for measuring the bulk food items. Please make sure proper measuring cups with handles are used for measuring the bulk food items.*Couple food containers lids were broken. Corrected during the inspection. Broken lids were discarded by the operator. Please make sure food containers and lids are in good repair.* Couple of the meat packages in the walk-in-freezer were left at the bottom shelf which was very close the floor. Corrected during the inspection. Operator placed them in the food grade containers.
    • 09. Are chemicals stored and handled in a safe manner?
      • Bleach water solution bottles and buckets were not labelled. Please make sure they are labelled for proper and safe handling.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • -Customer seating area- some of the couch/chair covers were not in good repair/ condition - Most of surfaces were replaced. Operator was waiting for new leather materials to replace the old, damaged covers. Noted on June 26.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Hard to reach areas, shelves and floors in the dumpling room are cleaned and organized * Storage rooms in the facility requires cleaning and organizing the space.
  8. Risk Management Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Surface beside the sink in the serving area in the small kitchen where the small dining area was not in good repair. Please make sure caulking is also redone. Please make sure it is properly repaired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • -Customer seating area- some of the couch/chair covers were not in good repair/ condition - Most of surfaces were replaced. Operator was waiting for new leather materials to replace the old, damaged covers. Noted on June 26.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *One of the light covers in the kitchen was broken. Please make sure it is replaced.
  9. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Sauce buckets were left opened without lid. Please make sure they are properly covered.*Cooked food item was beside the hand washing sink. Please make sure foods are not stored beside the hand washing station to prevent food contamination. *Flour bucket left open under the hand sink. Please make sure food items are covered with proper lid, and make sure there is no food stored under the sink.*Bag of rice was left open in the dough making room. Please make sure Food bags are properly sealed and covered. *Some of the food containers were left in the food items. Please make sure food containers are stored properly, bottom of the container is not touching the food.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Light covers were missing in the food prep /dough making room. One of the pair light bulbs were missing. Please make sure there is adequate light is available in the food prep rooms. Please make sure light bulbs and light covers are repaired /replaced. *One of the light covers in the kitchen was broken. Please make sure it is replaced.*Wall under the dishwashing area was in disrepair. Please make sure it is properly repaired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • -Lighting in dough making room was not sufficient.* Please there is an adequate lighting provided in food prep areas.-Customer seating area- some of the couch/chair covers were not in good repair/ condition - Repair is required _Tiles were missing on wall beside the dishwashing area - Please replace the tiles._Hand washing station - caulking and surface was not in good repair. Please repair it.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One of the metal strainer was not in good repair. It was discarded by the operator during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Rice scoop stored on the top of the rice cooker. COMPLETE THE FOLLOWING:1. To slow the growth of bacteria from rice, scoops should be stored using the following methods:a. In sanitizerb. Ice water
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Please make sure following areas are cleaned properly;*too much grease and food debris built up behind the grill area. Please make sure the area is cleaned. *Shelf beside the grill area. Grease and food debris built up *Shelf beside the prep cooler under the prep station where the sauce buckets are stored. *Dust and food debris built up bottom area of the freezer. *Bottom surface of the cooler in the front serving area.*Surface under dishwashing area -grease and food debris built up. Please make sure properly cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required for the following areas;*Wall by the dishwashing area*Shelf where the sauces are stored by the cooking station *Exhaust hood filters above the grill area*Sink in the bubble tea prep kitchen *Wall by the side of the sink in the bubble tea prep kitchen *Shelf at the serving area below the hand washing station in the back kitchen* Side of 2 compartment sink
  10. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Sauce containers on the shelf in the cooking station did not have their lids on. Corrected during the inspection. * Food containers in the walk-in cooler did not have their lids on. Corrected during the inspection. Please make sure foods are stored in proper manner to prevent 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 hand soap left in the women washroom. Corrected during the inspection. New soap placed in the washroom at the sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • -Lighting in dough making room was not sufficient.* Please there is an adequate lighting provided in food prep areas.-Customer seating area- some of the couch/chair covers were not in good repair/ condition - Repair is required _Tiles were missing on wall beside the dishwashing area - Please replace the tiles._Hand washing station - caulking and surface was not in good repair. Please repair it.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Rice scoop stored on the top of the rice cooker. COMPLETE THE FOLLOWING:1. To slow the growth of bacteria from rice, scoops should be stored using the following methods:a. In sanitizerb. Ice water
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required for the following areas;*Wall by the dishwashing area*Shelf where the sauces are stored by the cooking station *Exhaust hood filters above the grill area*Sink in the bubble tea prep kitchen *Wall by the side of the sink in the bubble tea prep kitchen *Shelf at the serving area below the hand washing station in the back kitchen* Side of 2 compartment sink
  11. Risk Management Inspection

    0 infractions

  12. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **CORRECTED**1. There was no bleach in the sanitizer bucket. Bleach was added during the inspection.COMPLETE THE FOLLOWING:1. Always store cleaning cloths in a 100ppm chlorine sanitizer.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • 1. Observed food handler touch raw chicken and not wash hands after. Food handler was directed to wash hands. COMPLETE THE FOLLOWING:1. Ensure staff are always washing their hands to prevent cross contamination of food.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • **CORRECTED**1. Container of raw chicken stored on top of open bucket of sauce. Container was moved during inspection. 2. Strainer and container of flour that was used for raw chicken were left out at room temperature. Flour was discarded and dishes taken to dish area for cleaning and sanitizing. COMPLETE THE FOLLOWING:1. Do not store containers of raw meat on food containers.2. Discard flour for raw meat after use. Clean and sanitize utensils when done using.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **CORRECTED**1. Bags of carrots and box of pork stored on floor in walk in cooler. Both items were moved off the floor during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. No soap at handsinks in kitchen. Soap was replaced during the inspection. 2. Sink in front area of kitchen did not have soap. 3. Sink in back room did not have soap. COMPLETE THE FOLLOWING:1. Ensure all sinks have soap available at all times. Hands cannot be washed in washroom sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Pieces of raw wood were used to support the back prep sink. COMPLETE THE FOLLOWING:1. Re-finish the wood so it is smooth, non-absorbent and easy to clean.