Famous Wok
923 - 5011 111 Street NW Edmonton AB T6H 4M6 · Food - General
9 inspections
- Demand Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. A bus pan of raw beef was stored directly on the floor at room temperature. ACTION REQUIRED: store foods off the ground.2. A piece of raw salmon was stored over prepared noodles in the walk-in cooler. ACTION REQUIRED: discontinue storing raw meat/seafood above prepared products. Review best cooler storage practices with staff.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- A bus pan and two bus pan lids were stored on top of the hand wash sink in the back kitchen area, reducing accessibilityACTION REQUIRED: ensure the hand sink is always accessible. Do not store equipment on it. Review handwashing requirements with all staff members.
- 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 following structural concerns were noted: - Caulking around the BOH hand sink was in poor repair (not smooth) - The three compartment sink faucet was leaking and “repaired” with tin foil - The plumbing under the front of house hand sink was leaking - a red sani bucket was placed under it and the plumbing was wrapped with plastic wrap and tapeACTION REQUIRED: repair caulking around the BOH hand sink. Repair the above noted plumbing concerns.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- -Bowls and containers were used as scoops and stored in bulk food products when not in use. -Scoops were left in the bulk dry goods - the handle was in contact with the foodACTION REQUIRED: discontinue using bowls as scoops. Store scoops in such a way that the handle is not in contact with the bulk food supply.
- 23. Is the facility maintained in a clean and sanitary condition?
- Sanitation concerns were noted in the following areas: - General filth build-up around the back of house (BOH)/kitchen hand sink - taps felt dirty, walls and caulking were visibly dirty - Food splatter on the exterior of the ice machine (BOH) - Grease and dirt build-up on surfaces under the three-compartment sink - Exterior of food storage containers were visibly dirty - Food debris and dirt on the floor and walls of the walk-in coolerACTION REQUIRED: Deep clean required throughout the facility
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The back kitchen handwashing station was not supplied with soap. Please ensure soap is available.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The handles for scoops for dry stock ingredients were touching the product inside the container. Please ensure scoop handles are kept upright or scoops stored out of the container to prevent contamination.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
0 infractions
- Demand Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A large pot with uncooked rice was observed to be stored on the floor below the front hot-holding display unit. Ensure all food and food equipment are stored off of the floor to help prevent contamination. The operator relocated the indicated pot onto a shelf during the inspection.
- 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 gap was observed between the baseboards and the wall inside the walk-in cooler near the entrance which makes it difficult to clean. Ensure that the indicated gap is sealed to render the surface smooth and easy to clean.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The ice scoop and ice scoop holder on top of the ice machine in the back food prep area were observed with a buildup of grime. Ensure that utensils are maintained in a clean and sanitary condition. The operator cleaned and sanitized the indicated utensils during the inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. The metal shelving above the 3-compartment sink in the back food prep area was observed with a buildup of food debris and/or grime. 2. A buildup of food debris was observed beneath the counters near the bubble-tea prep area. 3. A buildup of food debris was observed beneath the shelving in the walk-in cooler. 1-3. Ensure that the indicated areas are cleaned and sanitized.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
3 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- -Inside the storage containers, the scoop handles were touching the food ingredients.Action taken:-Staff was instructed to store the scoop with the handle facing upwards so that the handle not touching the food.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- - Chicken was being thawed in the standing water inside the dishwashing sink. Action taken:-Proper thawing methods were discussed with the staff.-Staff was instructed to put the frozen meat under the cold running water.
- 23. Is the facility maintained in a clean and sanitary condition?
- -The ventilation hood had grease and oil buildup. Action required:-Cleaning is required.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A probe thermometer is required to test internal temperatures.
- 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?
- Pest activity noted in the back storage area of the kitchen.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
9 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Soiled cleaning cloths are being left in various areas in the kitchen, including the counters, hanging on racks, and on cooking equipment.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Food surfaces are not being sanitized after food preparation. Operator is only using detergent to wipe down surfaces.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Dirty utensils with visible food build-up were being stored with the clean utensils above the dishwashing sinks. Soiled utensils that are no longer easy to clean are to be discarded.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cooked meat was being cooled on the counter inside metal inserts with lids. Lids were removed, and proper cooling methods were discussed with the staff.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cooked chicken was on the counter inside a bin with a lid on top. Chicken tested between 26-29C. Staff indicated that the chicken had been there since early the morning. Chicken was discarded.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Staff could not locate their food thermometer 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?
- Hot water valve was disconnected from the hand sink during the inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- The back kitchen area is in need of a deep clean. Food build up is observed around the kitchen, including but not limited to under shelving units, under the deep fryers and grills, between food equipment, on the walls, doors, and ceiling tiles.
- 23. Is the facility maintained in a clean and sanitary condition?
- The back kitchen needs reorganizing to allow for proper cleaning and pest monitoring. Unused equipment and utensils are to be removed from the facility.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?