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Dodam

201 Pembina Avenue Hinton AB T7V 2B2 · Food - General

12 inspections

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 0 ppm quat was measured in a sanitizer bucket used to store cleaning cloths. - Corrected during inspection. - Ensure sanitizer concentration checked with test strips. Prepare a fresh solution whenever the concentration falls below 200 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observed a YAKISOBA SAUCE (1.8L) stored at room temperature in the dry food storage room after opening. The product label indicates "keep refrigerated after opening". - A facility staff member discarded the sauce during the inspection.- Ensure that sauces requiring refrigeration after opening are stored at 4 °C or colder in a cooler.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Observed a damaged metal noodles strainer.- The manager discarded the damaged strainer duding inspection.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Observed five sacks of bulk rice and two sacks of bulk flour stored on the floor in the dry food storage room located next to the walk-in cooler. - Ensure all food items are stored at least 6 inches off the floor on shelves, racks, or pallets. - Corrected during inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine/bleach is used to sanitize food contact surfaces in the kitchen, but no test strips were available. - Please provide chlorine/bleach test strips and implement use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The exterior of the garbage container and inside handles in the kitchen are not maintained in a clean and sanitary manner.- Ensure garbage containers are kept in a clean and sanitary manner.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips were available to measure the concentration of chlorine/bleach sanitizer solution.- Please provide test strips and implement use.
  6. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Observed used wet cleaning cloths left on countertops.- Facility staff stored the cleaning cloths in a sanitizer solution at the time of inspection. - Please ensure the sanitizer solution buckets are clearly labeled.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips were available to measure the concentration of chlorine/bleach sanitizer solution.- Please provide test strips and implement use.
  7. Risk Management Inspection

    0 infractions

  8. 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 mechanical dishwasher used to sanitize dishes is leaking. Please ensure the dishwasher is maintained in a good working order.May 16: Manager advised their plumber is looking for a part to repair the leak.
  9. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Noted bulk rice stored in a black plastic bucket that do not appear to be a food-grade container.Corrected at the time of inspection - the rice was transferred to another food grade container.
    • 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 handwashing basins in the public women's washroom is not in operation (there is no water from the faucets). Please ensure the handwashing basin is operating properly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The mechanical dishwasher used to sanitize dishes is leaking. Please ensure the dishwasher is maintained in a good working order.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The outside of garbage containers and inside of handles are not maintained in a clean and sanitary condition.Please clean.
  10. Risk Management Inspection

    0 infractions

  11. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Observed a bowl without handle stored in a bulk food container in contact with flour. - the manager removed the bowl at the time of inspection. - please use a proper dispenser/scoop with handle and store the dispenser/scoop in a sanitary manner.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A container of sushi sauce that required refrigeration after opening was observed under a counter at room temperature. - A kitchen staff destroyed the sauce (approximately 1 kg) at the time of inspection. - Please check labels of foods such as sauces and ensure those foods requiring refrigeration after opening are stored in coolers.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The hand soap dispenser for the staff washroom handwashing sink is damaged. - Please ensure the hand soap is stored in a suitable dispenser.
    • 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 lighting level is not adequate in the kitchen where the double door refrigerator/freezer is located. Please re-install the lighting fixture/bulb. Ensure the facility is equipped with adequate lighting to enable the sanitary operation and maintenance of the food areas.
    • 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 kitchen hand sink countertop was observed to be in disrepair. Please ensure the countertop is smooth, non-absorbent to moisture and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Observed two metal strainers that were damaged. - The facility manager discarded the strainers at the time of inspection. - Please ensure that food utensils and equipment are maintained in good working condition.
  12. Initial Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No probe thermometer was available.Please provide a probe thermometer to monitor food temperature during cooking, cooling, reheating, and hot holding.
    • 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 kitchen hand sink countertop was observed to be in disrepair. Please ensure the countertop is smooth, non-absorbent to moisture and easily cleanable.