Dragonball Kitchen
3 - 65 Michigan Street Devon AB T9G 1H7 · Food - General
5 inspections
- Risk Management Inspection
0 infractions
- 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)?
- Chlorine test strips were not available. Please ensure chlorine test strips are provided.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Bleach was available in the kitchen but no ready to use sanitizing solution was prepared. Every time food is being prepared, there must be ready to use sanitizing solution prepared in a bucket or in a spray bottle at the start of food prep.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Open bags of flour and salt were left on the shelves - must provide proper containers with lids to store leftover flour and salt and any other open foods.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Probe thermometer was not available. Please ensure probe thermometer is available 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)?
- Manual 2 compartment dishwashing steps were not followed. Did not follow sanitizing step. Must be corrected immediately and all dishes rewashed and sanitized prior to next use.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips were not available. Please ensure chlorine test strips are provided.
- 23. Is the facility maintained in a clean and sanitary condition?
- Equipment and food storage was disorganized and dirty dishes or equipment mixed with clean ones. some items that are no longer used observed on shelves. Must clean and organize entire kitchen.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Manual two compartment sink dishwashing steps were not followed (sanitizing step was missed) - please ensure that wash -rinse-sanitize steps are followed every time dishwashing is done.Educated the owner on proper steps.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
0 infractions