Famous Wok / Umi Sushi
2122 - 9713 Hardin Street Fort McMurray AB T9H 1L2 · Food - General
17 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Thermometer was not available in vertical cooler located beside the walk in cooler.Obtain a functional thermometer and ensure all coolers are equipped with functional thermometers.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Manual dishwashing procedures were observed being inadequate. Manual procedures were reviewed with staff
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A stainless steel round bowl for noted in the container of frozen sliced vegetables. Operator was advised to replace the bowl with an appropriate scoop to prevent contamination of foods.Ensure adequate scoops / utensils are provided in the facility to handle foods.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand washing Sink in the kitchen prop line was not draining properly. Sink was filled with water during handwashing of PHI. Clean the drainpipe and ensure hand sink is clean and properly draining to avoid splashes.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand sink was noted dry indicating not being in use for long time. There is only hand sink in the prep line. The hand sink in the prep line was not accessible. There were food boxes were stored in front of the hand sink restricting its access to the food handlers.Operator removed the boxes from the front of the hand sink. Ensure hand sink is accessible all the time to the food handler to do hand washing frequently.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1-Cleaning cloth was noted being stored over the counter. Cleaning cloth was removed and stored in the sanitizer bucket. Ensure cleaning clothes are stored in sanitizer solution in between uses.2-There was no sanitizer bucket available at front area for sanitizing the surfaces. The sanitizer bucket was prepared during inspection onsite.Ensure sanitizer solution is available and used to sanitize the surfaces at front area.
- 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?
- Temperature log was not consistently maintained in the facility. It has been appeared that foods temperatures were not monitored in last two days.Ensure to monitor temperature of all foods stored in cooler, freezer, prep cooler and hot holding and readings are entered in the temperature log.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There was no soap available at the hand sink located in the main kitchen line. Soap was provided during inspection onsite.Ensure hand sinks are equipped with hot/cold water, soap and paper towel.
- 23. Is the facility maintained in a clean and sanitary condition?
- Surfaces of 3 compartment sink, and surrounding areas were noted being unsanitary. Accumulation of debris was noted on the surfaces of front and main kitchen line equipment. Clean the surfaces and maintain in a clean and sanitary condition.Do
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorine sanitizer was prepared during inspection onsite. Test strips were available.
- 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?
- Temperature log was not consistently maintained and available for review for current week. Temperature monitoring was done during inspection and recorded on the log sheet.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There was no sanitizer bucket was noted onsite. Cleaning clothes were noted being stored on the counter surfaces. Operator prepared chlorine sanitizer solution and stored cleaning clothes in the bucket during inspection onsite.Ensure sanitizer solution is available all times and cleaning clothes are stored in the sanitizer solution between uses.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Ice scoop was noted being stored inappropriately in the ice machine. Handle of the scoop was noted touching the ice. The scoop was stored adequately during inspection. Store the scoop either outside the ice machine in a container to prevent contamination of the ice.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management 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?
- An expired food handling permit was noted being displayed in the facility.A valid food handling permit has already been emailed to the email address provided. Ensure a valid food handling permit is displayed at a location where it is visible to public.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Hand sink located at the front line by the inner door was not operational at the time of inspection. water supply was turned off as the faucet was leaking. Repair the faucet and ensure the hand washing sink is operational and in good repair to facilitate frequent hand washing.
- 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?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1-No sanitizer bucket or spray bottle with sanitizer was noted in the facility during inspection. Operator prepared sanitizer bucket.2-Cleaning cloths were noted being stored on the counter. Operator stored cleaning clothes in the sanitizer solution during inspection onsite.
- 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?
- 2- No temperature monitoring sheets were available for review during inspection. Operator was advised to monitor internal temperature of all coolers, freezers and hot holding equipment twice a day and record temperatures readings in the log sheet.Ensure internal temperature of the foods are monitored.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of chicken, vegetable foods stored inside inserts of hot holding units were noted between 35-45 degrees Celsius. The foods were not stored directly inside the inserts. The foods were directly placed on the surface of the inserts. All foods were freshly prepared and stored for less than an hour.Ensure foods in hot holdings are stored above 60 degrees Celsius or above.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Access to the hand sink located by the prep cooler at the front line was restricted. Items were being stored in front of the hand sink. There was no soap provided at the sink.Ensure the sink is accessible and adequately supplied with hot. cold running water, liquid soap and paper towels.
- 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?
- An expired food handling permit was noted being displayed in the facility.A valid food handling permit has already been emailed to the email address provided. Ensure a valid food handling permit is displayed at a location where it is visible to public.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Hand sink located at the front line by the inner door was not operational at the time of inspection. water supply was turned off as the faucet was leaking. Repair the faucet and ensure the hand washing sink is operational and in good repair to facilitate frequent hand washing.
- 23. Is the facility maintained in a clean and sanitary condition?
- Weekly and monthly cleaning schedules were not observed onsite to be reviewed. AHS Templates provided.Ensure daily, weekly and monthly cleaning schedules are available and followed to maintain facility in a clean and sanitary condition.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 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?
- A section of insulation was protruding from the ceiling vent in the walk-in cooler. Ensure that it is removed so that the ceiling is smooth, non-absorbent and easily cleanable.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The bottom cover of the ice machine was missing. The space that it was covering had a build up of dirt and debris. Ensure that the cover is replaced or the space has been cleaned.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- The ice scoop was stored inside the ice machine with the scoop in contact with the ice. Ensure that the scoop is stored so that it is not in contact with the ice.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The bottom cover of the ice machine was missing. The space that it was covering had a build up of dirt and debris. Ensure that the cover is replaced or the space has been cleaned.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Multiple containers of thawing meat products were stored above ready-to-eat fruits and vegetables. Ensure that thawing meat products are stored below ready-to-eat foods.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Food items in cold holding were observed to be stored uncovered.2. Sauce containers and bottled beverages were observed to be stored on the floor.1. Ensure that all perishable food items in cold holding are stored with lids that properly cover to protect from contamination.2. Ensure that all food items are stored at least 6 inches above the floor to protect from contamination.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No test strips were available on site to monitor the concentration of the sanitizing solution.Ensure chlorine test strips are available to verify chlorine concentration. Test sanitizer solutions each time they are prepared. Inspector left a few test strips on site.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand washing sink in the front and back food preparation area was noted to be without a hand soap.Ensure that all hand washing sinks are easily accessible supplied with hand soaps and paper towels to allow frequent handwashing.
- 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 control records were not available at time of inspection.Ensure that monthly pest control checklist is completed and kept on site.
- 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?
- The posted Food Handling Permit has expired. Replace the expired permit with the current Food Handling Permit.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?