Famous Wok
37 - 2020 Sherwood Drive Sherwood Park AB T8A 3H9 · Food - General
9 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Several vegetable containers underneath the prep cooler in the kitchen were uncovered. Informed operator who found lids and covered the product.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hot water for the handsink is inconsistent. Initially hot water was available when washing hands using the handsink in the front counter area, but there was a lack of hot water for the handsink in the kitchen when tested afterwards. Informed operator to have a technician stop by to assess the reason for the inconsistent hot water.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The concentration of chlorine sanitizer solution in a bucket was too strong (above 200ppm). Fresh 100ppm solution was prepared by the staff during inspection.Please ensure the required 100ppm chlorine sanitizer solution is maintained. Use chlorine test strips to measure and verify the concentration.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A bag of meat was stored on the floor inside the walk-in freezer. The staff moved the bag to the freezer shelf during inspection.Ensure food items are stored at least 6 inches above the floor, including boxes in the walk-in freezer.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A light fixture above the cooking area was missing a protective cover.Replace the missing cover to prevent food contamination in an event of breakage.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Food permit required posting in an area visible to the public/customers.
- 23. Is the facility maintained in a clean and sanitary condition?
- Floor surfaces were soiled below the main prep area grill/wok area and below the 3- compartment sink and grease trap area. These areas required cleaning.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Risk Management Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- There were three bins of food being stored at room temperature. The internal temperature of the food was 15 degrees Celsius. The time food was being stored at room temperature was not being monitored, and there is no food safety plan in place. Food was discarded.Operator instructed to only bring out small amounts of food at a time and to physically monitor the time food is at room temperature.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. A box of cabbage was stored on the floor of the walk in cooler. All foods are to be stored off the floor.The box of cabbage was moved. 2. Cut containers that original purpose was to store vinegar were being re-used. Do not re-use containers that cannot be washed, rinsed and sanitized.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- There were a few cans containing sauce that were damaged/dented. Ensure that damaged/ dented cans are not used as food item inside may be contaminated.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Garlic was being stored at room temperature for an entire shift and then placed in the cooler over night. Whole, cut, and minced garlic must be stored in refrigerator at all times. Garlic was discarded.2. Cooked food such as breaded beef, chicken, and rice was stored at room temperature. High risk foods, and cooked food items must be kept less than 4 degrees Celsius, or greater than 6 degrees Celsius at all times. Cooked food was moved back to the refrigerator.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Operators were not able to demonstrate proper manual dishwashing procedures. Items were not being sanitized. Operators were educated on proper manual dishwashing.A sink is to be filled with hot soapy water. Physical contamination is to be removed from dishes and utensils. Soap is to be rinsed off. Items are to be submerged in a solution of sanitizer for 1 minute and then air dried. It was requested that all items be soaked in sanitizer for one minute and then air dried.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. There was an accumulation of dust on the walk-in freezer fan cover. Clean area noted above.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The bleach/chlorine sanitizer is measured at 0 ppm with bleach/chlorine test strips. Ensure that bleach/chlorine sanitizer is maintained at 100 ppm. The operator prepared a sanitizer that was measured at 100 ppm during inspection.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- A food-handler is observed to handle raw-chicken and then proceed to wipe dirty hands on an apron without washing hands. Ensure that handwashing with soap and water occurs after handling raw meats.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Food is observed to be stored in plastic garbage bags which are not food-grade. Ensure that food is stored in food-grade plastic bags or storage containers.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The bleach/chlorine test strips are expired. Ensure that new bleach/chlorine test strips are acquired.
- 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?
- No pest control record is observed. Please provide the most recent pest control report.
- 20. Do food handlers at the facility have adequate food safety training?
- No food safety certificate is observed. Please provide a copy of a valid food safety certificate.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The prep cooler gaskets are observed with a buildup of food debris. Ensure that surfaces such as coolers are cleaned and sanitized. The operator cleaned the cooler gaskets during the inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?