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Creekside Chinese Restaurant

2 - 91 East Lake Crescent NE Airdrie AB T4A 2H6 · Food - General

13 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • REPEAT VIOLATION1. Open can containing half used hoisin sauce was stored in the walk-in cooler. Sauce was discarded**This is a repeat violation in this facility. Do not store foods in an open metal can, as chemicals from the metal can leach into the food and serve as a chemical contaminant which can cause food poisoning.2. Dirty storage bins were used to store food in the walk-in cooler**Clean and sanitize all food storage bins3. A broken lid was used to cover food in the walk-in cooler**Discard all broken utensils/equipment4. Bowls of food were stored directly on top of food items in the walk-in cooler**Do not store bins directly on food items to prevent cross-contamination.5. Some food items in the walk-in cooler were uncovered.**Cover all food items in cold storage.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Chemicals and other maintenance supplies are being stored on shelving directly above and beside stored dry foods and dishware.Move chemical and other non-food storage so that it is stored below or otherwise away from food and dishes.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A leak noted from the condensing units in the walk-in cooler. Water was dripping down into the walk-in cooler unit which can serve as a potential contaminant**Repair cooler
    • 23. Is the facility maintained in a clean and sanitary condition?
      • REPEAT VIOLATIONLarge build-up of grease was noted on the shelves in the walk-in cooler. The ceiling directly above the cooking line has a build-up of debris. Clean indicated areas.
  3. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cloths being used to wipe kitchen food handling surfaces were not being stored in sanitizer between uses, limiting the sanitizing capabilities of these cloths. Cloths were stored in available sanitizer solution during inspection. Consider having sanitizer solution more readily available for use near cooking line.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Chemicals and other maintenance supplies are being stored on shelving directly above and beside stored dry foods and dishware.Move chemical and other non-food storage so that it is stored below or otherwise away from food and dishes.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls of food were observed being stored directly on top of each other in the walk-in cooler, raising concerns of potential food contamination.Bowls were moved during inspection. Ensure that foods are covered or otherwise stored in a manner that prevents contamination of food by other storage containers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The shelving in the walk-in cooler has a build-up of debris. The ceiling directly above the cooking line has a build-up of debris. Clean indicated areas.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of the chlorine in the sanitizing bucket containing cleaning cloths was measured at greater than 1000ppm. Solution was diluted to 100ppm.**Ensure concentration of chlorine sanitizer used in the food prep area is maintained at 100ppm at all times.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff's personal items - a cup of Tim Hortons coffee, packet of cigarette and a cellphone was stored directly on food prep surfaces. Items were moved to a separate area.**Ensure that all personal items not associated with food are stored in a separate space away from food prep surfaces to prevent contamination of food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two trays containing cooked dumplings were left at room temperature. Temperature was measured between 26.7 and 28.8 degrees C. Operator was unable to prove how long foods were stored at room temperature. Foods were discarded.**Ensure all high-risk foods are stored appropriately to prevent temperature abuse of foods which promotes the growth of pathogenic microorganisms.**Ensure high risk foods are held at 60 degrees C and above or 4 degrees C and below at all times.
    • 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?
      • 1. Mice droppings were noted on the shelves and floor of the dry food storage room. **Remove mice droppings in a clean and sanitary manner**Ensure that adequate pest control measures are in place to eradicate mice concerns in this facility2. The back door to the facility was propped open, there were gaps around the screen door and a tear to the screen**Seal all gaps and repair tears to the screen door to prevent entry of pest to the facility
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Clutter was noted in the storage area next to the staff washroom.**Declutter area to prevent harborage of pest and to promote cleaning of the area.
  6. Monitoring Inspection

    0 infractions

  7. Monitoring Inspection

    1 infraction

    • 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?
      • A few mice droppings were noted on the floor and shelf of the dry storage room.**Please ensure that adequate pest control measures are in place in the facility and carry out frequent/routine monitoring.**Identify and seal all potential entry points.**Keep doors closed to prevent infiltration of pests into the facility.
  8. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff items (Coffee cup, teacup, cellphone and lighter) were stored on the food prep table while vegetables were being prepped. Items were moved to a separate storage area during the inspection.**Ensure that staff items are stored separately away from food prep area at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ambient temperature of the walk-in cooler was measured at 11 degrees C. Temperature was rechecked 10minutes later at 8.4 degrees C. Operator stated walk-in cooler was serviced the previous day.**Adjust/Repair the cooler**Ensure that the temperature of the cooler is maintained at 4 degrees C and below at all times.
  9. Monitoring Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine solution in the three-compartment sink for sanitizing dishes was measured at 10ppm.**Ensure that chlorine used for sanitizing dishes is measured and maintained at 100ppm at all times.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Foods in the walk-in cooler were left uncovered.2. Buckets containing chopped cucumber and mushrooms were stored directly on top of broccoli in the walk-in cooler.** Ensure that foods in cold storage are covered to protect from contamination** Do not store bins/bowls directly on top of food items to prevent contamination of food.3. Dirt buildup was noted on the exterior surface and lids of bins used to store food in the walk-in cooler and on the bulk storage bins containing flour and sugar in the dry storage area.**Clean and disinfect food storage containers.4. Metal cans containing leftover food items were noted in the walk-in freezer and walk-in cooler. Food items were discarded.**Do not store leftover foods in metal cans to prevent leaching of chemicals into the foods.**Leftover foods in metal cans should be transferred into a food grade container prior to storing.5. Ceramic cup was used as a scoop for sugar contained in a storage bin.6. Scoop without handles were noted in some bulk food containers containing food items.**Scoops used for bulk foods should be made from plastic material and should have handles to prevent contamination of food.7. Empty metal cans previously used for food were being reused to store cooking utensils and food items throughout the kitchen.** Discard all used metal cans.** Do not reuse metal cans for storage of utensils or food items as these cannot be properly cleaned or sanitized and chemicals from the metal may leach into food items.
    • 09. Are chemicals stored and handled in a safe manner?
      • An unlabelled spray bottle containing unidentified solution was left on the hand wash sink in the kitchen.** Ensure that all spray bottles containing chemicals/solutions in the food preparation area are properly labeled to identify its contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Pans containing cooked noodles were left on the countertop, temperature of the noodles was probed 26.1°C. Operator was unsure how long the food was left on the countertop, noodles were discarded during the inspection.2. Bin containing ginger beef had been left sitting at room temperature. Temperature of ginger beef was probed at 26.3°C. Food was discarded during inspection.3. Plates of noodles stacked on top of each other was left at room temperature under the shelving by the cook line. Temperature of noodles was measured at 24°C. Noodles were discarded during the inspection** Please ensure proper storage of high-risk foods at all times. High-risk foods should be stored at or above 60°C or at or below 4°C at all times.4. There was no working probe thermometer in the facility.**Equip facility with a probe thermometer to verify cooking temperature of foods being made in the kitchen
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The highest temperature for the high temperature dishwasher was measured at 62°C. Facility uses reusable customer utensils and requires a working commercial dishwasher.**Repair/Replace dishwasher.**Ensure that the temperature of the high-temperature dishwasher is maintained at 71°C and above to ensure adequate sanitizing of dishes and utensils.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. There was no garbage can for the hand wash sink in the kitchen.**Ensure that all hand wash sinks are equipped with soap, hot and cold water, paper towel, and garbage cans.2. The paper towel for the hand wash sink at the bar was stored directly on the countertop.**Store paper towels in a dispenser to prevent contamination.3. Paper towel dispenser in the staff washroom was not working.**Please repair paper towel dispenser
    • 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?
      • REPEAT VIOLATION:1. The back door was propped open and the screen door had a gap at the bottom.**Seal all gaps under the screen door if you are keeping back door open or keep back door closed at all times to prevent infiltration of pests into the facility.2. Mice droppings were noted on the floor in the corner of the hot water tank room, on the shelves and on the floor in the dry storage room, behind the ice machine and behind the sink in the staff washroom. **Remove mice droppings in a clean and sanitary manner.**Identify and seal potential entry points**Ensure that adequate pest control measures are in place and monitor for activities.
    • 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 Cracked tiles were noted on the floor of the kitchen in front of the walk-in freezer.**Replace broken tiles.**Ensure that all surfaces in the food facility are smooth, cleanable, and resistant to moisture.2 A piece of fabric was used to block a hole in the ceiling in the corner of the back storage area of the facility.**Remove fabric**Seal hole in ceiling with material that is smooth, cleanable and impervious to moisture.3 There were holes in the ceiling by the bulk food storage area.**Please seal all holes to prevent entry of pests.4. The surface of the wooden shelving in the back storage room was chipping off, exposing raw wood.**Resurface/Repaint wooden shelving.**Ensure that all surfaces in the food facility are smooth, cleanable, and resistant to moisture.5. Carpet was used to line flooring in the back storage area leading to the back door.**Remove carpet**Carpet may be replaced with plastic or material that is smooth cleanable and non-moisture absorbent.6. Cardboard was used to line cook top surface by the cook line. 7. Cardboard was used to line the shelving in the beverage cooler by the bulk food storage bins.**Please remove cardboards from all surfaces as cardboards cannot be cleaned and are moisture absorbent.8. Papers were posted on the walls throughout the kitchen, papers where torn, dirty, and had a buildup of dust around it.**Please remove all dirty papers from the wall and properly clean the walls.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Dish racks were stored directly on the floor by the dishwasher.** Do not store food items directly on the floor** Ensure that all food items are stored at least six inches above the floor.2. A storage container used to store knives on the food preparation table opposite the dishwasher was dirty.** Please clean and sanitize storage bin.3. Some knives stored in the storage bin were dirty.** Please clean and sanitize cooking utensils4. The white chopping board on the countertop opposite the dishwasher had knife markings on the surface and buildup of dirt in the grooves.** Resurface or replace chopping board to ensure that cooking equipment can be properly cleaned and sanitized.5. A broken sieve was noted hanging in the kitchen, utensil was discarded.** Please ensure all utensils used in the kitchen are maintained in good repair.6. Food debris was noted on the floor of the walk-in freezer.**Please clean7. Frost build-up was noted on the ceiling of the walk-in freezer, condensation was noted dripping down into food items.**Remove frost build-up to prevent contamination of food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • REPEAT VIOLATION: 1. Grease and dust build-up noted on the ventilation hood above deep fryer and cook top. **Please clean.2. Grease build-up was noted by the wall on the right side of the two-compartment prep sink next to the cook line.**Please clean.3. Shelving opposite the stove in the cookline had a buildup of grease and dirt on the surfaces.**Please clean.4. The wall by the 3-compartment sink had a build-up of dirt.**Please clean5. Dirt buildup was noted on the wall and door of the hot water tank room.**Please clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • REPEAT VIOLATION:Clutter noted at the back storage area by the back door and the storage area opposite the staff washroom.**Organize area to promote proper cleaning.
  10. Risk Management Inspection

    3 infractions

    • 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?
      • 1. The back door was propped open and the screen door had a gap at the bottom.**Seal all gaps under the screen door if you are keeping back door open or keep back door closed at all times to prevent infiltration of pests into the facility.2. Mouse droppings was noted on the shelving in the back dry storage area.**Remove mouse droppings in a clean and sanitary manner**Ensure that adequate pest control measures are in place and monitor for activities.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease build-up noted on the ventilation hood above deep fryer and cook top. **Please clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Clutter noted at the back storage area by the back door and the storage area opposite the staff washroom.**Organize area to promote proper cleaning.
  11. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. There was no prepared sanitizing solution for sanitizing food contact surfaces in the food prep area. Operator mixed bleach solution.**Ensure that a sanitizing solution is available at all times when food is being prepared.2. Used and wet cleaning cloths were left on the countertop throughout the facility. Operator placed cleaning cloths in bucket containing bleach solution.**Ensure that cleaning cloths are stored in 100ppm of bleach solution when not in use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat was stored above cooked food items and produce. Operator moved raw food items to the bottom shelf in the walk-in cooler.**Ensure that raw food items are stored separately from ready to eat food items to prevent cross-contamination of food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Bag containing carrots was stored directly on the floor of the walk-in cooler.**Please ensure that food items are stored at least 6 inches above the floor to prevent contamination.2. Food items stored in the walk-in cooler were left uncovered.**Please cover foods in storage to protect from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Improper method of thawing meat was noted during the inspection. Meat was left to thaw in a bowl on the countertop, temperature of meat measured at 3.5 degrees C. Meat was placed back in the walk-in cooler. **Ensure that proper methods for thawing food is carried out.**Thaw foods in cooler, under cold running water or cook from frozen state.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high temp dishwasher was not tested as operator stated it takes about 40mins for dishwasher to heat up. Operator stated utensils were manually washed and sanitized during the day. There was no sanitizing solution for sanitizing utensils. Operator mixed a fresh bleach solution.**Ensure that a prepared sanitizing solution is available for sanitizing dishes, or turn on the dishwasher at the start of business to ensure dishwasher gets to temp to ensure adequate sanitizing of dishes.
    • 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?
      • 1. The back door was propped open and the screen door had a gap at the bottom.**Seal all gaps under the screen door if you are keeping back door open or keep back door closed at all times to prevent infiltration of pests into the facility.2. Mouse droppings was noted on the shelving in the back dry storage area.**Remove mouse droppings in a clean and sanitary manner**Ensure that adequate pest control measures are in place and monitor for activities.
    • 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. Cardboard was used to line the floor by the backdoor. The cardboard was broken in several areas and was dirty.**Remove cardboard from the floor as cardboard cannot be properly cleaned.**Ensure that the floor surface is smooth, cleanable and impervious to water**Keep floor surface clean at all times.2. The light in the back storage area next to the staff washroom was not working.**Please replace light bulb.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Food and debris build-up noted on the floor of the walk-in freezer.**Please clean.2. Knife markings and discoloration was noted on the white chopping board opposite the dishwasher.**Resurface or replace chopping board to ensure equipment can be cleaned and sanitized to prevent contamination of food.3. Grease build-up was noted on the prep cooler handles.**Please clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease build-up in the hard-to-reach areas under equipment in the cookline.**Please clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Clutter noted at the back storage area by the back door and the storage area opposite the staff washroom.**Organize area to promote proper cleaning.
  12. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease build-up in the hard-to-reach areas under equipment in the cookline.**Please clean.
  13. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were left on the counter top throughout the facility. Operator placed cleaning cloths in bucket containing bleach solution.**Ensure that cleaning cloths are stored in 100ppm of bleach solution when not in use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Box of pineapple chunks, Bag of jasmine rice, bucket of flour stored directly on the floor in the back dry storage room.2. Bins containing raw shrimps, meat, box of broccoli were stored directly on the floor of the walk-in cooler.3. Bags of food items stored directly on the floor in the walk-in freezer.**Please ensure that all food items are stored at least 6 inches above the floor at all times to protect food from contamination.4. Food items stored in the walk-in cooler were uncovered.**Ensure that foods in cold storage are covered to prevent contamination of food.5. Opened metal cans containing oyster sauce was stored in the walk-in cooler. Operator stated cans were just opened.**Ensure that left-over food items in metal cans are transferred into food grade container before storage to prevent leaching of chemicals into food6. Scoops were stored in the bulk bins containing flour and sugar with the handles of the scoop in contact with the food.**Ensure that scoops are stored in a clean and sanitary manner to prevent contamination of the bulk foods.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser at the hand wash sink was empty. Operator replaced paper towel.**Ensure that hand sinks are equipped with hot & cold water, soap and single-use paper towel at all times.
    • 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?
      • The back door was propped open and the screen door had a gap at the bottom.**Seal all gaps under the screen door if you are keeping back door open or keep back door closed at all times to prevent infiltration of pests into the facility.
    • 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 light in the back storage area next to the staff washroom was not working.**Please replace light bulb.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Cardboard was used to line the inside of the metal container used to store knives. Operator stated metal container was causing the knives to get blunt.**Remove cardboard paper as cardboard cannot be cleaned.**You may replace metal containers with plastic container to protect integrity of the knives2. The big red plastic strainer in the 2-compartment sink was broken. Strainer was discarded.**Ensure that utensils used in the food facility are in good repair.3. There were knife markings and discoloration of the white chopping board opposite the dishwasher.**Resurface or replace chopping board to prevent contamination of food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Grease and debris build-up in the hard-to-reach areas under equipment in the cookline.**Please clean.2. Dust build-up noted on the ceiling throughout the facility.**Please clean.