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Flaming Wok

FC34 - 261055 Crossiron Boulevard Rocky View County AB T4A 0G3 · Food - General

15 inspections

  1. Demand Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • **This is a repeat violation: Raw meat items were left uncovered in the cooler. This was corrected during the inspection and products were covered. DO THE FOLLOWING:1. Ensure that items are covered and protected from contamination at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **Repeat violation: Handwash station was blocked. Bowls were observed in the handwash station. This was corrected during the inspection. DO THE FOLLOWING:1. Ensure that the handwash station is unobstructed at all times for handwashing. 2. Wash dishes in the 3 compartment sink.
    • 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 tiles are in disrepair and some of the tiles are peeling off. DO THE FOLLOWING:1. Ensure the tiles are repaired. Surfaces must be smooth, non-porous and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Mesh strainers had debris built up and were in disrepair. DO THE FOLLOWING:1. Ensure these are discarded
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Storage shelf containing clean dishes, above the 3 compartment sink, has heavy grease built up2. Area underneath the deep fryer and grill has grease built up3. Area under the 3 compartment sink has debris DO THE FOLLOWING:1. Ensure all these areas are cleaned thoroughly
  2. Risk Management Inspection

    3 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff were observed washing their hands in the 3 compartment sink with their gloves on. Staff were educated on the usage of gloves, handwashing and using the dedicated hand sink. DO THE FOLLOWING:1. Ensure that hands are washed in between tasks. 2. Use the dedicated handwashing sink. 3. Gloves are not a replacement for handwashing
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Chicken was left uncovered in the cooler on the floor. This was corrected during the inspection. DO THE FOLLOWING:1. Ensure that all foods are covered to protect them from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Marinated pork was observed thawing at room temperature. Temperature with a probe thermometer 6-5 degrees Celsius. This was corrected during the inspection and the pork was moved to the walk in cooler. DO THE FOLLOWING:1. Thaw frozen items either by leaving them under cold running water, in the cooler or in the microwave 2. Do not thaw foods at room temperature
  3. Risk Management Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food was left uncovered in the walk-in cooler. Walk-in cooler is in disrepair and water was observed leaking from the ceiling. Operator corrected this by covering all the uncovered food. DO THE FOLLOWING:1. Ensure food is covered at all times in the walk-in cooler.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Walk-in cooler has a water leak that is being contained using a duct taped plastic covering. DO THE FOLLOWING:1. Remove the plastic covering and the duct tape.2. Repair the walk-in cooler.
  4. Risk Management Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food was left uncovered in the walk-in cooler. Walk-in cooler is in disrepair and water was observed leaking from the ceiling. Operator corrected this by covering all the uncovered food. DO THE FOLLOWING:1. Ensure food is covered at all times in the walk-in cooler.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Walk-in cooler has a water leak that is being contained using a duct taped plastic covering. DO THE FOLLOWING:1. Remove the plastic covering and the duct tape.2. Repair the walk-in cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **OUTSTANDING**1. Observed buildup of grease on the shelves above the dishwashing sink where clean dishes were being stored.COMPLETE THE FOLLOWING:1. Clean the shelf above the dishwashing sink. It needs to be kept in a visibly clean condition.** THIS IS A PREVIOUS OUTSTANDING VIOLATION. ENSURE THIS AREA IS CLEANED.
  5. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Meat was observed thawing in one of the 3 compartment sink. Sink was observed to be not visibly clean. Staff discarded the meat during the inspection. DO THE FOLLOWING:1. Thaw the meat under cold running water in a food safe container.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **OUTSTANDING**1. Observed buildup of grease on the shelves above the dishwashing sink where clean dishes were being stored.COMPLETE THE FOLLOWING:1. Clean the shelf above the dishwashing sink. It needs to be kept in a visibly clean condition.** THIS IS A PREVIOUS OUTSTANDING VIOLATION. ENSURE THIS AREA IS CLEANED.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Ceiling vents had dust built up. 2. Ice machine had duct tape on it. DO THE FOLLOWING:1. Ensure the vents are cleaned.2. Remove the duct tape to ensure the surface is smooth and easily cleanable.
  6. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • **OUTSTANDING**1. Observed buildup of grease on the shelves above the dishwashing sink where clean dishes were being stored.COMPLETE THE FOLLOWING:1. Clean the shelf above the dishwashing sink. It needs to be kept in a visibly clean condition.
  7. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **OUTSTANDING**1. Duct tape and saran wrap was being used to secure the door handle on the cooler across from the wok.COMPLETE THE FOLLOWING:1. Duct tape is not an appropriate material in kitchens. Repair the door handle so that it is easy to clean and maintain.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **OUTSTANDING**1. Significant amount of grease and old food noted under the cooking equipment in the back kitchen.**April 14, 2025: attempts to clean under cooking equipment were made, however, there was still a lot of grease and food along the back wall and in the hard-to-reach areas.2. Buildup of grease noted on the table to the left of the back handwashing sink.**April 14, 2025: grease still remaining on legs of table, and corners of bottom shelf. 3. Buildup of grease noted on the table used to store sugar and flour to the right of the handwashing sink.**April 14, 2025: buildup of debris noted on bottom wire shelf. 4. Observed buildup of grease on the shelves above the dishwashing sink where clean dishes were being stored.5. The underside of the white shelves inside the cooler across from the wok were dirtied with old food debris.COMPLETE THE FOLLOWING:1. Clean the areas noted above more thoroughly and more often.2. Make a daily, weekly, and monthly cleaning schedule so that staff know what areas to clean and how often they need to be cleaned.
  8. Monitoring Inspection

    8 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • **CORRECTED**1. Observed a food handler wearing the same pair of rubber gloves to prepare and cook food, move food into the walk-in cooler, and leave the kitchen. Gloves were visibly dirtied and were not removed to wash hands and changed in between tasks.2. Observed a front staff wearing gloves to serve customer, handle payment, and then touch their face, without removing gloves and washing hands afterwards. COMPLETE THE FOLLOWING:1. Gloves must be removed when changing tasks, and hands washed with soap and water before and after glove use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **CORRECTED**1. Noodles in water were stored under the dishwashing sink. Bucket moved to fridge during the inspection.2. Open containers of vegetables were stored across from the dishwashing sink. Covers put on top of containers to protect food from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Front area:- White buckets with sugar and bubble tea drink powder were not covered.COMPLETE THE FOLLOWING:1. Keep buckets covered when not making bubble tea to protect ingredients from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **CORRECTED**1. Food handler started to thaw frozen squid in hot water. Replaced with cold running water 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?
      • **CORRECTED**1. Bowl of fried beef stored in handwashing sink. Bowl moved to fridge during the inspection.COMPLETE THE FOLLOWING:1. Do not store anything in the handwashing sink. It must be kept clear at all times, so staff can wash their hands properly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Duct tape and saran wrap was being used to secure the door handle on the cooler across from the wok.COMPLETE THE FOLLOWING:1. Duct tape is not an appropriate material in kitchens. Repair the door handle so that it is easy to clean and maintain.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **CORRECTED**1. A dirtied spoon was left in the bubble tea drink powder. Spoon removed during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Significant amount of grease and old food noted under the cooking equipment in the back kitchen.2. Buildup of grease noted on the table to the left of the back handwashing sink.3. Buildup of grease noted on the table used to store sugar and flour to the right of the handwashing sink.4. Buildup of grease and old food on the black rack below the back handwashing sink. 5. Observed buildup of grease on the shelves above the dishwashing sink where clean dishes were being stored.6. The underside of the white shelves inside the cooler across from the wok were dirtied with old food debris.COMPLETE THE FOLLOWING:1. Clean the areas noted above more thoroughly and more often.2. Make a daily, weekly, and monthly cleaning schedule.
  9. Risk Management Inspection

    0 infractions

  10. Risk Management Inspection

    2 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • **CORRECTED**1. Observed food handler not remove their gloves used for handling raw meat before changing tasks. Food handler instructed to remove gloves and wash hands during inspection. Proper glove use discussed during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was a significant amount of food debris and grease under the cooking equipment.**September 17, 2024: floor under deep fryer and oven was cleaned. Cleaning was also done under the wok, however, there is still debris along the back wall. 2. Grease buildup on wall beside fridge in cooking area. COMPLETE THE FOLLOWING:1. Clean areas noted above. These areas must be cleaned as often as necessary to maintain them in a visibly clean and sanitary condition.
  11. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Opened cans of sauces stored in fridge across from wok.2. Bottles of hot sauce stored under handwash sink in front area. COMPLETE THE FOLLOWING:1. After opening canned foods, food must be transferred to a food grade container.2. Do not store any food items underneath sink to protect food from contamination in the event of a leak.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **CORRECTED**1. Ice scoop for customer drinks was stored on counter next to handwash sink. Scoop was removed during inspection. 2. Stainless steel bowl stored in box of bean sprouts. Bowl was removed.COMPLETE THE FOLLOWING:1. Please store scoop in a container not beside the handwash sink.2. Do not store bowls in food. Only store utensils in food that have handles.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. There was no soap at the handwash station in the cooking area.COMPLETE THE FOLLOWING:1. Please ensure soap is always available at handwash stations.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was a significant amount of food debris and grease under the deep fryer and cooking equipment.2. Grease buildup on wall beside fridge in cooking area. 3. The table across from the cooking equipment was not clean.COMPLETE THE FOLLOWING:1. Clean areas noted above. These areas must be cleaned as often as necessary to maintain them in a visibly clean and sanitary condition.
  12. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was cooked beef stored in a container at room temperature. The ambient temperature of the beef was 47C. The staff moved the food item into the cooler. Please ensure that high risk foods are stored at below 4C or above 60C. Take out food to serve as needed.
  13. Demand Inspection

    0 infractions

  14. Risk Management Inspection

    0 infractions

  15. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Containers storing utensils were dirty and covered in food debris. Ensure storage areas are kept clean.2. Multiple knives in the grey container were dirty. Ensure that utensils are properly cleaned and disinfected after use. 3. The inside of the fridge near the grill area was covered food debris. Clean this area.4. A metal strainer was broken and wires were protruding from it. Discard this strainer.