Edmonton Chinese Seniors Lodge - Kitchen
9525 102A Avenue NW Edmonton AB T5H 0G2 · Food - General
10 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- X Chlorine sanitizer solution was too strong – measured 1000ppm Chlorine or greater when tested with chlorine test strip. This was remade to a 100ppm chlorine solution.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- X Bowl stored in container of dry goods. This was removed during the inspection.X Dry food products in boxes stored on the ground (noodles, oil, etc.)
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- X Frozen chicken observed thawing in a sink with stagnant water. Internal temperature of the chicken measured ~1-4C and the cold-water tap was turned on during the inspection.X Raw shelled eggs were observed on a food rack at room temperature. These were taken out shortly before the inspection began and were moved back into the refrigerator.
- 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?
- X Mouse droppings observed in the corner behind the stand-up silver refrigerator in the drink prep service area.- Please monitor for any new activity. Pest control invoice was reviewed by the undersigned.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- X The ice machine has visible mold growth in it and requires maintenance and cleaning.X The top of the dishwashing machine has scale buildup on it.X The ventilation canopy has a buildup of grease on it.
- 23. Is the facility maintained in a clean and sanitary condition?
- X Food debris and buildup observed on equipment (chopping block / knife holder), along the edges of the wall under the heater, on the wall, floor and plumbing under the dishwashing area.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- X A container of flour was stored on the ground with a bowl stored inside of it. - Remove the bowl and use a scoop with a handle.- Store the container off the ground.
- 15. Is the facility free of a pest infestation?
- X Mouse droppings observed behind the large stand-up coolers near the drink area.X Mouse droppings observed in the storage area around the manager’s desk and in the cupboards.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- X The ice machine is due for cleaning.- Mold growth and mineral deposit notedX Cutting board on the prep cooler is stained and dirty.
- 23. Is the facility maintained in a clean and sanitary condition?
- X The flooring under the large stand-up coolers is dusty.X There is food debris and a dark sticky residual built up underneath the cooking equipment and prep areas.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- X A bus pan of food was being reheated in the steam table. This was removed to be properly reheated before putting into the steam table.- Ensure cold foods are reheated to an internal temperature of at least 74C before placing into the hot holding units preheated to 60C or greater.
- 15. Is the facility free of a pest infestation?
- X Mouse droppings in the dining room corners and behind the stand-up coolers in the refrigerator area were noted. - Ensure these areas are cleaned of droppings to monitor for any new activity. Properly clean and sanitize all areas with mouse droppings. Continue to have a professional pest management company to inspect, treat, and eradicate the mouse infestation.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- X The caulking between the stainless-steel dish area and wall in the dishwashing area is blackened. Clean / remove and reseal.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- X There is visible moisture damage to the bulkhead at the top of the service window below the vent where the water was dripping from. Remove moisture damaged materials and refinish.Building materials that have been wet/water damaged for an extended period (>48 hours) or shows evidence of mould, rot or deterioration should be removed. Please ensure that construction or remediation does not occur until a qualified consultant completes a risk assessment to determine the scope of workrequired & level of preventative measures required. Construction activities care facilities should be completed in accordance with CSA Z317.13:22.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- X A frozen bag of marinated meat was thawing at room temperature. This was moved into the cooler during the inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- X The soap dispensers at both hand washing sinks were clogged. Recommend installing different dispensers that also discourages "topping-up" of the dispensers.
- 15. Is the facility free of a pest infestation?
- X Mouse droppings were found in the kitchen and dining room areas. Properly clean and sanitize all areas with mouse droppings. Contract the services of a professional pest management company to inspect, treat, and eradicate the mouse infestation.August 9, 2024 - Several areas with previous droppings in the kitchen have been cleaned and sanitized. Continue to clean and disinfect any areas with new droppings and clean and disinfect the dining areas with mouse droppings.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- X There is visible moisture damage to the bulkhead at the top of the service window below the vent where the water was dripping from. Remove moisture damaged materials and refinish.Building materials that have been wet/water damaged for an extended period (>48 hours) or shows evidence of mould, rot or deterioration should be removed. Please ensure that construction or remediation does not occur until a qualified consultant completes a risk assessment to determine the scope of workrequired & level of preventative measures required. Construction activities care facilities should be completed in accordance with CSA Z317.13:22.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Observed various cleaning cloth on food contact surfaces throughout the kitchen. New sanitizing solution made during inspection. Ensure cloths are stored directly in sanitizer when not in immediate use.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Observed food items cooling and thawing at room temperature. Reviewed food safety practices and requirements for temperature. Food must either be kept at 4.0 C or colder OR 60 C or hotter. Products placed in cooler at time of inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- X The soap dispensers at both hand washing sinks were clogged. Recommend installing different dispensers that also discourages "topping-up" of the dispensers.
- 15. Is the facility free of a pest infestation?
- X Mouse droppings were found in the kitchen and dining room areas. Properly clean and sanitize all areas with mouse droppings. Contract the services of a professional pest management company to inspect, treat, and eradicate the mouse infestation.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- X There is moisture dripping from the vent above the service window. There is visible moisture damage to the bulkhead at the top of the service window below the vent where the water is dripping from. Find and repair the source of the moisture, remove moisture damaged materials and refinish.Building materials that have been wet/water damaged for an extended period (>48 hours) or shows evidence of mould, rot or deterioration should be removed. Please ensure that construction or remediation does not occur until a qualified consultant completes a risk assessment to determine the scope of workrequired & level of preventative measures required. Construction activities care facilities should be completed in accordance with CSA Z317.13:22.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
4 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- X Large open cans of sauce were stored in the prep cooler with saran wrap as a cover. The contents were decanted into proper storage containers during the inspection (prep inserts with lids).
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- X The soap dispensers at both hand washing sinks were clogged. Recommend installing different dispensers that also discourages "topping-up" of the dispensers.
- 15. Is the facility free of a pest infestation?
- X Mouse droppings were found in the kitchen and dining room areas. Properly clean and sanitize all areas with mouse droppings. Contract the services of a professional pest management company to inspect, treat, and eradicate the mouse infestation.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- X There is moisture dripping from the vent above the service window. There is visible moisture damage to the bulkhead at the top of the service window below the vent where the water is dripping from. Find and repair the source of the moisture, remove moisture damaged materials and refinish.Building materials that have been wet/water damaged for an extended period (>48 hours) or shows evidence of mould, rot or deterioration should be removed. Please ensure that construction or remediation does not occur until a qualified consultant completes a risk assessment to determine the scope of workrequired & level of preventative measures required. Construction activities care facilities should be completed in accordance with CSA Z317.13:22.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- X The ice machine has a buildup of mineral deposit in it and is due for cleaning / maintenance.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?