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Famous Chinese Restaurant

702 10 Street Canmore AB T1W 2A6 · Food - General

15 inspections

  1. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling lights in main kitchen have protective sleeves but end caps are missing. Replace end caps on the kitchen lights.
  2. Risk Management Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Most damaged floor tiles have been repaired, still some under cooking equipment that need to be replaced.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling lights in main kitchen have protective sleeves but end caps are missing. Replace end caps on the kitchen lights.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Repeat Violation*Most cleaning has been completed. Just the sides/edges of some of the shelving needs cleaning and the floor along the wall behind the large wooden chopping block.Garage also needs more to be de-cluttered more and foods are not to be stored here unless in pest-proof containers (e.g. can store in a freezer/cooler). Continue to remove items not needed for the restaurant (e.g. saw, equipment that won't be used, etc.) to aid in pest control and cleaning.
  3. Risk Management Inspection

    7 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?
      • The screen for the kitchen window has gaps on the left side which could allow for entry by flying insects. Was removed. Screen to be repaired and replaced and window kept shut until properly fitting screen installed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Repeat Violation*Several floor tiles are damaged (by cooking equipment, by dishwasher and back door). Flooring to be repaired/replaced.The edging of the arborite tabletop that is attached to wooden table top is chippings. Repairs or replacement needed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling lights in main kitchen have protective sleeves but end caps are missing. Replace end caps on the kitchen lights.
    • 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 under dishwasher was tiled, but there are gaps between the tiles and bumpy surfaces. Floor to be repaired so that it is smooth, easily cleanable and impervious to moisture.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There is a leak from the one-compartment/prep sink basin (apparently from a gap between the side a bottom of the sink). To be repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Repeat Violation*The following areas need to be cleaned more often/more thoroughly:- Dust build-up on the ceiling in the back of the kitchen-sides of some of the shelving*Some repainting may be needed once the painted wood shelving edges, etc. is cleaned/scrubbed.*Garage also need to be de-cluttered. Continue to remove items not needed for the restaurant (e.g. saw, equipment that won't be used, etc.) to aid in pest control and cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas/items need cleaning due to an accumulation of debris and/or dust:-light switch in dry storage room-base of walls in kitchen-shelf in dry storage room used to hold food coloring.
  4. Risk Management Inspection

    7 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?
      • The screen for the kitchen window has gaps on the left side which could allow for entry by flying insects. Was removed. Screen to be repaired and replaced and window kept shut until properly fitting screen installed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Repeat Violation*Several floor tiles are damaged (by cooking equipment, by dishwasher and back door). Flooring to be repaired/replaced.The edging of the arborite tabletop that is attached to wooden table top is chippings. Repairs or replacement needed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling lights in main kitchen have protective sleeves but end caps are missing. Replace end caps on the kitchen lights.
    • 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 under dishwasher was tiled, but there are gaps between the tiles and bumpy surfaces. Floor to be repaired so that it is smooth, easily cleanable and impervious to moisture.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There is a leak from the one-compartment/prep sink basin (apparently from a gap between the side a bottom of the sink). To be repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Repeat Violation*The following areas need to be cleaned more often/more thoroughly:- Dust build-up on the ceiling in the back of the kitchen-sides of some of the shelving*Some repainting may be needed once the painted wood shelving edges, etc. is cleaned/scrubbed.*Garage also need to be de-cluttered. Continue to remove items not needed for the restaurant (e.g. saw, equipment that won't be used, etc.) to aid in pest control and cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas/items need cleaning due to an accumulation of debris and/or dust:-light switch in dry storage room-base of walls in kitchen-shelf in dry storage room used to hold food coloring.
  5. Risk Management Inspection

    7 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?
      • The screen for the kitchen window has gaps on the left side which could allow for entry by flying insects. Screen to be repaired/replaced.
    • 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?
      • There were several ants observed in the garage area near the recycling. Clean up spill from recycling and put pest control measures in place to rid the area of ants.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Repeat Violation*Several floor tiles are damaged (by cooking equipment, by dishwasher and back door). Flooring to be repaired/replaced.The edging of the arborite tabletop that is attached to wooden table top is chippings. Repairs or replacement needed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling lights in main kitchen have protective sleeves but end caps are missing. Replace end caps on the kitchen lights.
    • 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 under dishwasher was tiled, but there are gaps between the tiles and bumpy surfaces. Floor to be repaired so that it is smooth, easily cleanable and impervious to moisture.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Repeat Violation*The following areas need to be cleaned more often/more thoroughly:- Dust build-up on the ceiling in the back of the kitchen-metal rack on floor under sinks-edges of some of the shelving*Some repainting may be needed once the painted wood shelving edges, etc. is cleaned/scrubbed.*Garage also need to be de-cluttered. Continue to remove items not needed for the restaurant (e.g. saw, equipment that won't be used, etc.) to aid in pest control and cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas/items need cleaning due to an accumulation of debris and/or dust:-around handles on doors of cupboards and cooler doors-base of walls in kitchen
  6. Risk Management Inspection

    9 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?
      • *Repeat Violation*Cooling logs now being maintained but are not being filled in correctly. Check temperature 2 hours after the food cools to 60C and ensure it gets to 20C or less within that 2 hours. Then check food every hour for next four hours and ensure it gets to 4C or less during this time. Can stop checking temperatures once food reaches 4C or below.- Please ensure logs are kept for all products being cooled to ensure they are going from 60-20C within 2 hours and 20-4C within 4hours.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Repeat Violation*1) Soiled cardboard still covering shelf to the left of the door into the kitchen from seating area.- Please remove any soiled cardboard as it cannot be cleaned properly.
    • 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*Still some old mouse droppings found on the garage floor. Remove droppings (spray with 1 parts bleach to 9 parts water), clean and sanitize area. Also, make sure gap under garage door is fully closed off. If can't be closed off then no food items are to be stored in the garage.
    • 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 screen for the kitchen window has gaps on the left side which could allow for entry by flying insects. Screen to be repaired/replaced.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Repeat Violation*Several floor tiles are damaged (by cooking equipment, by dishwasher and back door). Flooring to be repaired/replaced.The edging of the arborite tabletop that is attached to wooden table top is chippings. Repairs or replacement needed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling lights in main kitchen have protective sleeves but end caps are missing. Replace end caps on the kitchen lights.
    • 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 under dishwasher was tiled, but there are gaps between the tiles and bumpy surfaces. Floor to be repaired so that it is smooth, easily cleanable and impervious to moisture.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Repeat Violation*There is a significant amount of food debris, grease, and grime buildup throughout the kitchen and bar. The following areas need to be cleaned more often/more thoroughly:- Filters in exhaust hood (above the wok)- In-between and behind/under equipment on the main cook line; progress made but some cleaning still needed- Dust build-up on the ceiling in the back of the kitchen*Some repainting may be needed once the painted wood shelving edges, etc. is cleaned/scrubbed.*Garage also need to be de-cluttered. Remove items not needed for the restaurant (e.g. bikes, etc.)
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas/items need cleaning due to an accumulation of debris and/or dust:-around handles on doors of cupboards and cooler doors-base of walls in kitchenStore items up off the ground in a manner so floor underneath can be easily cleaned. Was advised shelving units are being ordered.No written cleaning schedule in place.
  7. Risk Management Inspection

    10 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?
      • *Repeat Violation*Appropriate cooling logs not being maintained. - Please ensure logs are kept for all products being cooled to ensure they are going from 60-20C within 2 hours and 20-4C within 4hours.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Repeat Violation*1) Soiled cardboard was covering many of the shelves in the kitchen. - Please remove any soiled cardboard as it cannot be cleaned properly.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Repeat Violation*Some items not associated with food preparation (i.e. tools) were in the back of the kitchen by the oven. - Please remove any items not associated with food preparation.
    • 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*Still some mouse droppings found in the garage. Remove droppings (spray with 1 parts bleach to 9 parts water), clean and sanitize area and get additional pest control devices in this area. Also, ensure there are no spots where mice can enter.There is a gap under the garage doors which could allow entry by mice. These gaps need to be closed off. If they can't be closed off then no food items are to be stored in the garage.
    • 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 screen for the kitchen window has gaps on the left side which could allow for entry by flying insects. Screen to be repaired/replaced.Screen also needs cleaning as there was dust and debris accumulating on it.The floor mop was not being hung to dry. To be hung to dry to prevent stagnant water in the mop which can be an attraction for flies.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Repeat Violation*Several floor tiles are damaged (by cooking equipment, by dishwasher and back door). Flooring to be repaired/replaced.The edging of the arborite tabletop that is attached to wooden table top is chippings. Repairs or replacement needed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling lights in main kitchen have protective sleeves but end caps are missing. Replace end caps on the kitchen lights.
    • 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 under dishwasher was tiled, but there are gaps between the tiles and bumpy surfaces. Floor to be repaired so that it is smooth, easily cleanable and impervious to moisture.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Repeat Violation*There is a significant amount of food debris, grease, and grime buildup throughout the kitchen and bar. The following areas need to be cleaned more often/more thoroughly:- Filters in exhaust hood (above the wok)- Food debris in dry storage area - In-between and behind equipment on the main cook line - Airdrying shelves - Dust build-up on the ceiling in the back of the kitchen- Sauce cart *Some repainting may be needed once the painted wood shelving edges, etc. is cleaned/scrubbed.*Garage also need to be de-cluttered. Remove items not needed for the restaurant (e.g. bikes, etc.)
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas/items need cleaning due to an accumulation of debris and/or dust:-screen for kitchen window-around handles on doors of cupboards and cooler doors-base of walls in kitchenStore items up off the ground in a manner so floor underneath can be easily cleaned. Was advised shelving units are being ordered.No written cleaning schedule in place.
  8. Risk Management Inspection

    21 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping cloths were not being stored in sanitizer solution between uses. There were visibly dirty cloths being used to wipe surfaces. Store cleaning cloths in sanitizer between uses and replace when become soiled with debris.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handlers were not turning off taps with paper towel after handwashing and one food handler dried hands with a contaminated piece of paper towel (had used to wipe lid of container that had contained raw meat). Taps are to be turned off with clean paper towel to prevent re-contaminating hands after washing them and hands are to be dried with a clean piece of paper towel.
    • 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?
      • *Repeat Violation*Appropriate cooling logs not being maintained. - Please ensure logs are kept for all products being cooled to ensure they are going from 60-20C within 2 hours and 20-4C within 4hours.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • There was cooked meat draining in colander in sink compartment beside compartment used to wash hands. Handwashing could not be done without potentially splashing onto the meat. This sink compartment needs to remain empty of foods or you will need to install a barrier between the two compartments. Meat was moved during inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • There was a bowl of raw meat sitting on shelf above cooked/ready-to-eat foods. Store raw meats on the bottom shelves below cooked and ready-to-eat foods.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Repeat Violation*Still some foods in the coolers not properly covered. Cover all foods being stored.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Repeat Violation*1) Food items in the dry storage area, walk-in cooler, and bar area were stored directly on the ground. - Please ensure that all food items are stored at least 15 cm above the ground to prevent contamination and facilitate cleaning. 2) Soiled cardboard was covering many of the shelves in the kitchen. - Please remove any soiled cardboard as it cannot be cleaned properly.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Repeat Violation*Some items not associated with food preparation (i.e. tools) were in the back of the kitchen by the oven. - Please remove any items not associated with food preparation.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was chicken thawing in a sink of stagnant water. Chicken and water was at 16C. Chicken is to be thawed under cold running water; corrected during inspection. Chicken removed and put into cooler.Ensure cold running always running when thawing food items in sink.Several bowls of chicken were sitting on counter awaiting preparation; were at 16C. Only remove amount of food that can be prepared within a short period of time. Corrected during 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 were dirty utensils left in the sink compartment used for dishwashing. This sink compartment is to be used for dishwashing only so is to remain empty of other items. Corrected during inspection.
    • 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*Still some mouse droppings found in the garage. Remove droppings (spray with 1 parts bleach to 9 parts water), clean and sanitize area and get additional pest control devices in this area. Also, ensure there are no spots where mice can enter.There is a gap under the garage doors which could allow entry by mice. These gaps need to be closed off. If they can't be closed off then no food items are to be stored in the garage.
    • 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) No pest control records were available onsite. - Please monitor for pests and keep records onsite of all pest control activities conducted. Template checklist provided.
    • 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 into kitchen had been left open. Keep door shut to prevent entry by mice. Corrected during inspection.
    • 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 screen for the kitchen window has gaps on the left side which could allow for entry by flying insects. Screen to be repaired/replaced.Screen also needs cleaning as there was dust and debris accumulating on it.The floor mop was not being hung to dry. To be hung to dry to prevent stagnant water in the mop which can be an attraction for flies.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Repeat Violation*Several floor tiles are damaged (by cooking equipment, by dishwasher and back door). Flooring to be repaired/replaced.The edging of the arborite tabletop that is attached to wooden table top is chippings. Repairs or replacement needed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling lights in main kitchen have protective sleeves but end caps are missing. Replace end caps on the kitchen lights.
    • 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 under dishwasher was tiled, but there are gaps between the tiles and bumpy surfaces. Floor to be repaired so that it is smooth, easily cleanable and impervious to moisture.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Repeat Violation*Some containers used to store cooked meats were broken, and in poor condition. - Replace any damaged containers that can no longer be properly cleaned.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was a cutting board stored on the ground. Clean and sanitize the cutting board and do not store in contact with the ground.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Repeat Violation*There is a significant amount of food debris, grease, and grime buildup throughout the kitchen and bar. The following areas need to be cleaned more often/more thoroughly:- Filters in exhaust hood (above the wok)- By the back door and oven - Food debris in dry storage area - Freezers in dry storage area - In-between and behind equipment on the main cook line - Inside and outside of the line cooler - Floor of the walk-in cooler - Airdrying shelves - Dust build-up on the ceiling in the back of the kitchen- Sauce cart *Some repainting may be needed once the painted wood shelving edges, etc. is cleaned/scrubbed.*Garage also need to be de-cluttered. Remove items not needed for the restaurant (e.g. bikes, etc.)
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas/items need cleaning due to an accumulation of debris and/or dust:-screen for kitchen window-around handles on doors of cupboards and cooler doors-top of freezers-base of walls in kitchen-stove burners-shelves under and top of oven in back of kitchenLow shelf in dry storage room used to store bags on flour, etc. is too low and needs to be at least 6" off the ground so floor underneath can be easily cleaned.No written cleaning schedule in place.
  9. Risk Management Inspection

    9 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?
      • *Repeat Violation*Appropriate cooling logs not being maintained. - Please ensure logs are kept for all products being cooled to ensure they are going from 60-20C within 2 hours and 20-4C within 4hours.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Repeat Violation*Still some foods in the coolers not properly covered. Cover all foods being stored.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Repeat Violation*1) Food items in the dry storage area, walk-in cooler, and bar area were stored directly on the ground. - Please ensure that all food items are stored at least 15 cm above the ground to prevent contamination and facilitate cleaning. 2) Soiled cardboard was covering many of the shelves in the kitchen. - Please remove any soiled cardboard as it cannot be cleaned properly.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Repeat Violation*Some items not associated with food preparation (i.e. tools) were in the back of the kitchen by the oven. - Please remove any items not associated with food preparation.
    • 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*Still some mouse droppings found in the garage. Remove droppings (spray with 1 parts bleach to 9 parts water), clean and sanitize area and get additional pest control devices in this area. Also, ensure there are no spots where mice can enter.There is a gap under the garage doors which could allow entry by mice. These gaps need to be closed off. If they can't be closed off then no food items are to be stored in the garage.
    • 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) No pest control records were available onsite. - Please monitor for pests and keep records onsite of all pest control activities conducted. Template checklist provided.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Repeat Violation*Several floor tiles are damaged (by cooking equipment, by dishwasher and back door). Flooring to be repaired/replaced.The edging of the arborite tabletop that is attached to wooden table top is chippings. Repairs or replacement needed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Repeat Violation*Some containers used to store cooked meats were broken, and in poor condition. - Replace any damaged containers that can no longer be properly cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Repeat Violation*There is a significant amount of food debris, grease, and grime buildup throughout the kitchen and bar. The following areas need to be cleaned more often/more thoroughly:- Filters in exhaust hood (above the wok)- By the back door and oven - Food debris in dry storage area - Freezers in dry storage area - In-between and behind equipment on the main cook line - Inside and outside of the line cooler - Floor of the walk-in cooler - Airdrying shelves - Dust build-up on the ceiling in the back of the kitchen- Sauce cart *Some repainting may be needed once the painted wood shelving edges, etc. is cleaned/scrubbed.*Garage also need to be de-cluttered. Remove items not needed for the restaurant (e.g. bikes, etc.)
  10. Demand Inspection

    13 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Initially no sanitizer was prepared. - A 100-ppm Chlorine solution was able to be prepared. Please ensure there is always sanitizer onsite when food preparation is occuring.
    • 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?
      • Appropriate cooling logs not being maintained. - Please ensure logs are kept for all products being cooled to ensure they are going from 60-20C within 2 hours and 20-4C within 4hours.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Repeat Violation*Still some foods in the coolers not properly covered. Cover all foods being stored.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Food items in the dry storage area, walk-in cooler, and bar area were stored directly on the ground. - Please ensure that all food items are stored at least 15 cm above the ground to prevent contamination and facilitate cleaning. 2) Soiled cardboard was covering many of the shelves in the kitchen. - Please remove any soiled cardboard as it cannot be cleaned properly.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some items not associated with food preparation (i.e. tools) were in the back of the kitchen by the oven. - Please remove any items not associated with food preparation.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Initially food items (chicken, beef, etc.) were thawing at room temperature. - Items were still frozen and were moved to the sink under cold running water. Please ensure all foods are safely thawed either in the fridge below 4C, under cold running water, in the microwave if going to be cooked immediately, or as part of the cooking process.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was not sanitizing properly; someone arrived to service the dishwasher while onsite. - In the meantime, a 100-ppm chlorine solution was prepared in a sink basin. Operators are to ensure dishes are properly sanitized by submerging in the solution after washing and rinsing for at least 2 minuets. Then remove to be airdried.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **Recurrent violation**No paper towel dispenser/holder at the bar. -Please install a paper towel dispenser and ensure hand sink is supplied with paper towels in a suitable dispenser and hand soap 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?
      • *Repeat Violation*Still some mouse droppings found in the garage. Remove droppings (spray with 1 parts bleach to 9 parts water), clean and sanitize area and get additional pest control devices in this area. Also, ensure there are no spots where mice can enter.There is a gap under the garage doors which could allow entry by mice. These gaps need to be closed off. If they can't be closed off then no food items are to be stored in the garage.
    • 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) No pest control records were available onsite. - Please monitor for pests and keep records onsite of all pest control activities conducted. Template checklist provided. 2) Back screen door was initially opened. - Door was closed, please ensure screen door is closed at all times to prevent pest entry.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Repeat Violation*Several floor tiles are damaged (by cooking equipment, by dishwasher and back door). Flooring to be repaired/replaced.The edging of the arborite tabletop that is attached to wooden table top is chippings. Repairs or replacement needed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some containers used to store cooked meats were broken, and in poor condition. - Replace any damaged containers that can no longer be properly cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Repeat Violation*There is a significant amount of food debris, grease, and grime buildup throughout the kitchen and bar. The following areas need to be cleaned more often/more thoroughly:- Filters in exhaust hood (above the wok)- By the back door and oven - Food debris in dry storage area - Freezers in dry storage area - In-between and behind equipment on the main cook line - Inside and outside of the line cooler - Floor of the walk-in cooler - Airdrying shelves - Dust build-up on the ceiling in the back of the kitchen- Sauce cart *Some repainting may be needed once the painted wood shelving edges, etc. is cleaned/scrubbed.*Garage also need to be de-cluttered. Remove items not needed for the restaurant (e.g. bikes, etc.)
  11. Risk Management Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Still some foods in the coolers not properly covered. Cover all foods being stored.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **Recurrent violation**No paper towel dispenser/holder at the bar. -Please install a paper towel dispenser and ensure hand sink is supplied with paper towels in a suitable dispenser and hand soap 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?
      • Still some mouse droppings found in the garage. Remove droppings (spray with 1 parts bleach to 9 parts water), clean and sanitize area and get additional pest control devices in this area. Also, ensure there are no spots where mice can enter.There is a gap under the garage doors which could allow entry by mice. These gaps need to be closed off. If they can't be closed off then no food items are to be stored in the garage.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several floor tiles are damaged (by cooking equipment, by dishwasher and back door). Flooring to be repaired/replaced.The edging of the arborite tabletop that is attached to wooden table top is chippings. Repairs or replacement needed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas need to be cleaned more often/more thoroughly:-filters in exhaust hood (above the wok)-the edging of some of the white wood shelving where there is debris build-up-floor under some of the cooking equipment still has a little bit of grease/oilSome repainting may be needed once the painted wood shelving edges, etc. is cleaned/scrubbed.Garage also need to be de-cluttered. Remove items not needed for the restaurant (e.g. bikes, etc.)
  12. Risk Management Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer at proper concentration for use for sanitizing food contact surfaces that can't fit in dishwasher. Corrected during inspection; 100ppm chlorine solution made.
    • 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?
      • Cooling logs are not being maintained to ensure high risk foods are being cooled quickly enough. Maintain cooling logs.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Still some foods in the coolers not properly covered. Cover all foods being stored.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Can of hoisin sauce open and being left in opened can. Food products are not to be stored in cans once opened. Transfer to food-grade container.Corrected during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **Recurrent violation**No paper towel dispenser/holder at the bar. -Please install a paper towel dispenser and ensure hand sink is supplied with paper towels in a suitable dispenser and hand soap 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?
      • Still some mouse droppings found in the garage. Remove droppings (spray with 1 parts bleach to 9 parts water), clean and sanitize area and get additional pest control devices in this area. Also, ensure there are no spots where mice can enter.There is a gap under the garage doors which could allow entry by mice. These gaps need to be closed off. If they can't be closed off then no food items are to be stored in the garage.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several floor tiles are damaged (by cooking equipment, by dishwasher and back door). Flooring to be repaired/replaced.The edging of the arborite tabletop that is attached to wooden table top is chippings. Repairs or replacement needed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas need to be cleaned more often/more thoroughly:-filters in exhaust hood (above the wok)-the edging of some of the white wood shelving where there is debris build-up-floor under some of the cooking equipment still has a little bit of grease/oilSome repainting may be needed once the painted wood shelving edges, etc. is cleaned/scrubbed.Garage also need to be de-cluttered. Remove items not needed for the restaurant (e.g. bikes, etc.)
  13. Risk Management Inspection

    9 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Foodhandlers were not shutting off the taps with paper towel after handwashing. Are to shut off taps with paper towel to prevent re-contaminating hands. Paper towel needs to be moved closed to the sink used for handwashing (not toilet paper as it can't stand up to using to dry hands).Did not see any handwashing today; staff were on lunch break.
    • 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?
      • Cooling logs are not being maintained to ensure high risk foods are being cooled quickly enough. Maintain cooling logs.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some foods in the coolers and some in dry storage room were not covered or were not properly covered. Cover all foods being stored. This has improved but still not all food items being kept covered.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bean sprouts were left out at room temperature. Were put into cooler 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)?
      • Dishmachine is not being checked often enough to ensure it is dispensing an adequate level of sanitizer. To be checked each day the restaurant is in operation to ensure 100ppm chlorine being dispensed.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **Recurrent violation**No paper towel dispenser/holder at the bar. -Please install a paper towel dispenser and ensure hand sink is supplied with paper towels in a suitable dispenser and hand soap 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?
      • Still some mouse droppings found in the garage but foods were moved off the shelf where droppings found. Remove droppings (spray with 1 parts bleach to 9 parts water), clean and sanitize area and get additional pest control devices in this area. Also, ensure there are no spots where mice can enter.There is a gap under the garage doors which could allow entry by mice. These gaps need to be closed off. If they can't be close off then no food items are to be store in the garage.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several floor tiles are damaged (by cooking equipment, by dishwasher and back door). Flooring to be repaired/replaced.The edging of the arborite tabletop that is attached to wooden table top is chippings. Repairs or replacement needed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas need to be cleaned more often/more thoroughly:-arborite/wood food preparation table (edges, wood shelf underneath)-shelves in walk-in-cooler-shelving in kitchen, particulary the edging where there is debris build-up-floor under some of the cooking equipment still has a little bit of grease/oilSome repainting may be needed once the painted wood shelving edges, etc. is cleaned/scrubbed.Garage also need to be de-cluttered. Remove items not needed for the restaurant (e.g. bikes, etc.)
  14. Risk Management Inspection

    10 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Foodhandlers were not shutting off the taps with paper towel after handwashing. Are to shut off taps with paper towel to prevent re-contaminating hands. Paper towel needs to be moved closed to the sink used for handwashing.
    • 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?
      • Cooling logs are not being maintained to ensure high risk foods are being cooled quickly enough. Maintain cooling logs.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Many foods in the coolers and some in dry storage room were not covered or were not properly covered. Cover all foods being stored.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The following items were out at room temperature and were between 7-12C: egg yolk, fresh garlic in oil, bean sprouts. Was advised normally put back into cooler between orders. Were put back into cooler 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)?
      • Dishmachine is not being checked often enough to ensure it is dispensing an adequate level of sanitizer. To be checked each day the restaurant is in operation to ensure 100ppm chlorine being dispensed.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **Recurrent violation**No paper towel dispenser/holder at the bar. -Please install a paper towel dispenser and ensure hand sink is supplied with paper towels in a suitable dispenser and hand soap 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?
      • Still some mouse droppings found in the garage but foods were moved off the shelf where droppings found. Remove droppings (spray with 1 parts bleach to 9 parts water), clean and sanitize area and get additional pest control devices in this area. Also, ensure there are no spots where mice can enter.There is a gap under the garage doors which could allow entry by mice. These gaps need to be closed off.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several floor tiles are damaged (by cooking equipment, by dishwasher and back door). Flooring to be repaired/replaced.The edging of the arborite tabletop that is attached to wooden table top is chippings. Repairs or replacement needed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Red plastic sieve was cracked. To be discarded.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas need to be cleaned more often/more thoroughly:-can opener-arborite/wood food preparation table (edges, wood shelf underneath)-shelves above sink and in walk-in-cooler-shelving in kitchen (especially under metal tabletop to right of cooking equipment)-floor under some of the cooking equipment still has a little bit of grease/oil-floor around grease trapGarage also need to be de-cluttered. Remove items not needed for the restaurant (e.g. bikes, etc.)
  15. Monitoring Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer solution made up to sanitize food prep surfaces when needed. Also was advised soap and bleach are sometimes mixed to clean/sanitize items.Have a 100-200ppm solution of chlorine (bleach-water) made up for sanitizing food contact surfaces/items that won't go through the dishwasher. Do not mix soap and bleach together as this "inactivates" the bleach/chlorine.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Foodhandlers were not shutting off the taps with paper towel after handwashing. Are to shut off taps with paper towel to prevent re-contaminating hands. Pater towel needs to be moved closed to the sink used for handwashing.
    • 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?
      • Cooling logs are not being maintained to ensure high risk foods are being cooled quickly enough. Maintain cooling logs.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Many foods in the coolers and some in dry storage room were not covered or were not properly covered. Cover all foods being stored.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was some meat thawing at room temperature; surface was at 10C. Thaw in cooler or under cold running water. Meat put into cooler during inspection.There was a large container of meat left cooling at room temperature. To be divided into smaller portions to cool quickly. Corrected during inspection.Some food items were being overstacked/double-stacked in top of the prep cooler. Foods were 7-8C. Do not overstack or double-stack foods here. Corrected during inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishmachine was not dispensing any sanitizer. Will need to manually clean and sanitize dishes until repaired. Ensure cutting boards, etc. used for high-risk foods are cleaned and sanitized at least every 4 hours if used throughout the day.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Dishmachine is not being checked often enough to ensure it is dispensing an adequate level of sanitizer. To be checked each day the restaurant is in operation to ensure 100ppm chlorine being dispensed.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **Recurrent violation**No paper towel dispenser/holder at the bar. -Please install a paper towel dispenser and ensure hand sink is supplied with paper towels in a suitable dispenser and hand soap 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?
      • Numerous mouse droppings found in the garage where some food items are stored. Minimize storage of foods on bottom shelf where droppings found. Remove droppings (spray with 1 parts bleach to 9 parts water), clean and sanitize area and get additional pest control devices in this area. Also, ensure there are no spots where mice can enter.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several floor tiles are damaged (by cooking equipment, by dishwasher and back door). Flooring to be repaired/replaced.The edging of the arborite tabletop that is attached to wooden table top is chippings. Repairs or replacement needed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Red plastic sieve was cracked & also had some food debris on it. To be discarded.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas need to be cleaned more often/more thoroughly:-can opener-arborite/wood food preparation table (edges, wood shelf underneath)-shelves above sink and in walk-in-cooler-ceiling where dusty-dry storage where foods spilled-shelving in kitchen-floor under sinks and dishwasher; also under some of the cooking equipment and under prep cooler-underside of lid for prep coolerGarage also need to be de-cluttered. Remove items not needed for the restaurant (e.g. bikes, etc.)