Skip to content
Loading map…

Chopstix

105 - 713 8 Street Canmore AB T1W 2B2 · Food - General

7 inspections

  1. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The upright fridge across from the two compartment sink is still too warm (13C) but foods are not longer being stored in it. Repair to ensure it is at 4C or less before storing foods in the fridge again.
  2. 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?
      • No temperature logs of the fridges/freezers were being maintained. Temperature logs to be done.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water tap at the kitchen hand sink did not work. Was in process of being fixed.- Repair the tap, please ensure all hand sinks are equipped with hot and cold running water. *THIS VIOLATION IS OUTSTANDING SINCE LAST ROUTINE INSPECTION*
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Curtain hanging between back and front kitchen areas is not easily cleanable. Treat or replace so that it is easily cleanable and impervious to moisture.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food permit was not on display. Current food handling permit to be put on public display.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The upright fridge across from the two compartment sink is still too warm (13C) but foods are not longer being stored in it. Repair to ensure it is at 4C or less before storing foods in the fridge again.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There are still tabletops stored on the floor in the kitchen. Do not store these items in the kitchen as difficult to observe for pests and clean floor.
  3. Monitoring Inspection

    13 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?
      • Pot of chicken soup is being cooled. May not be being cooled fast enough (portions being put into insert in top of prep cooler to cool) and was advised it is being left at room temperature to cool for at least 2 hours. Cooling log to be done. Soup is to be cooled from 60-20C within 2 hours, then from 20-4C within 4 hours.No temperature logs of the fridges/freezers were being maintained. Temperature logs to be done.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The table in front of the handsink has food in squeeze bottles where the bottles are subject to contamination from dirty water when handwashing. Move the table away from the handsink.
    • 09. Are chemicals stored and handled in a safe manner?
      • One of the spray bottles of chemical was not labelled as to its contents. Properly label the spray bottle.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The upright cooler across from the 2 compartment sink was at 8C. Cooler to be able to maintain foods at 4C or less.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was not dispensing any chlorine. Dishwasher to dispense at least 100ppm during rinse cycle.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Dishwasher is not being checked on a daily basis. Dishwasher to be checked each day facility is open to confirm it is dispensing at least 100ppm chlorine. Results to be recorded.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water tap at the kitchen hand sink did not work. - Repair the tap, please ensure all hand sinks are equipped with hot and cold running water. *THIS VIOLATION IS OUTSTANDING SINCE LAST ROUTINE INSPECTION*
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There is a table in front of the handsink in the kitchen making it harder to get to and wash hands. Remove table from front of the handsink.
    • 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?
      • Back door is being left propped open (with fabric screen not in place) allowing for entry by rodents. Keep back door fully closed or keep screen in place to prevent rodent entry.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • There is a curtain hanging in doorway between back and front kitchen areas. It is not easily cleanable and was dirty. Replace with a material that is easily cleanable and impervious to moisture or treat the material so that it is easily cleanable and impervious to moisture.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food permit was not on display. Current food handling permit to be put on public display.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Facility is operating in contravention of the condition on the food permit which states no deepfrying or extensive grease laden cooking is permitted. Facility now has a domestic deepfryer and a grill used for cooking (grill is coated with oil) and has no commercial ventilation system. The walls around the deepfryer and grill were greasy and has debris. If grease-laden cooking is to be continued an acceptable commercial ventilation system will need to be installed or a self-contained cooking device which does not require ventilation.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning needed of the floor in areas where there is some debris build-up on the tiles.The bottom of the upright cooler across from 2-compartment sink needs cleaning.Curtain hanging between front and back of kitchen is dirty.The walls around the deepfryer and grill were greasy and had debris.There are several items (such as table tops) stored on the floor in the kitchen. Do not store these items in the kitchen.
  4. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Onions were stored directly on the floor in the kitchen area. - Please ensure all food products are stored at least 15 cm above the ground to prevent contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No quat testing strips could be located. - Please find/obtain quat testing strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water tap at the kitchen hand sink did not work. - Repair the tap, please ensure all hand sinks are equipped with hot and cold running water.
  5. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Onions were stored directly on the floor in the kitchen area. - Please ensure all food products are stored at least 15 cm above the ground to prevent contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Initially the dishwasher was hooked up to QUAT sanitizer, an empty chlorine bottle, and rinse aid. Detergent was added, and the lines were changed to ensure they were hooked up properly. However, the QUAT sanitizer did not work to properly sanitize the dishes. - Please ensure the appropriate chemicals are acquired for the dishwasher and that it can properly sanitize the dishes. In the meantime, continue to submerge the dishes in a 100-ppm bleach solution after washing, and then let airdry.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No quat testing strips could be located. - Please find/obtain quat testing strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water tap at the kitchen hand sink did not work. - Repair the tap, please ensure all hand sinks are equipped with hot and cold running water.
  6. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Probe thermometer could not be located for checking food temperatures. Obtain/find probe thermometer.The vanilla ice cream mix in the ice cream machine was at 13C. Discard this mix and do not re-fill this side (left side) of the machine until is repaired.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No quat testing strips could be located. Please find/obtain quat testing strips.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor tiles in front kitchen area were coming loose/grout between coming out. To be repaired.
  7. Monitoring Inspection

    8 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Foodhandler used hands to turn off taps after handwashing. Are to use paper towel to prevent re-contaminating hands after washing. Discussed with foodhandler during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Purse/bag is hanging on shelving unit used to store food and clean utensils. Store personal items separate from food/clean utensils.
    • 09. Are chemicals stored and handled in a safe manner?
      • Quat sanitizer was too strong; was at 500ppm. To be kept between 200-400ppm.Chemicals were being stored with utensils. Store chemicals away from food and utensils. Corrected during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Probe thermometer could not be located for checking food temperatures. Obtain/find probe thermometer.The vanilla ice cream mix in the ice cream machine was at 13C. Discard this mix and do not re-fill this side (left side) of the machine until is repaired.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher did not appear to be operating properly. Appeared to be no water during the wash cycle on some occasions when running it and there was a leak from copper pipe above the dishwasher when it was filling.Manually wash, rinse and sanitize dishes using the 3-compartment sink until dishwasher is fixed.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine concentration being dispensed by the dishwasher during the rinse is not being checked daily. Please ensure it is checked daily using the chlorine testing strips.No quat testing strips could be located. Please find/obtain quat testing strips.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor tiles in front kitchen area were coming loose/grout between coming out. To be repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The black cutting board is deeply grooved; please replace it.