Flying Dragon
10336 81 Avenue NW Edmonton AB T6E 1X2 · Food - General
7 inspections
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Observed raw chicken being thawed improperly inside the 2-compartment sink.Correction:-Ensure that frozen high risk food items including meat, poultry, and seafood are thawed properly under cold running water OR inside the fridge.
- 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?
- Some mouse droppings were observed in the dry storage area.Correction:-Ensure that affected area is cleaned and sanitized.-Ensure that hard to reach areas in the kitchen are cleaned routinely.-Ensure that recommendations from the pest control company are followed.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- - Raw packaged meat was stored directly on the ground in the walk-in freezer.Action taken:-Staff was instructed to store the meat at least 6 inches above the ground.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
2 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 1. Raw packaged meat was stored directly on the ground in the walk-in freezer.2. Food item in containers were directly stored in the walk-in cooler.Action taken:-Staff was instructed to store the food above the ground to avoid cross contamination.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- -Test papers for chlorine and Quats were expired.-Please purchase test papers.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 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?
- 2023-10-24New invoice issued to update trade name on permit. Once paid, a new permit will be emailed. Action required: print & post the new permit on public display. Send a photo once completed. ___________________2023-10-17Previous year's permit was on display.Action required: print & post current permit on public display.
- 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?
- Demand Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Several used cleaning cloths left on the counter when not in use. Action required: review wiping cloth guidelines with all staff. Resource: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdf
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- No soap available at any of the hand wash stations in the kitchen; therefore, staff are not practicing proper handwashing. Staff do wear gloves - please note glove use is not a substitution for handwashing. Action required: review hand washing protocols with all staff members. Review hand washing and glove use guidelines.Resources: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-proper-glove-use.pdfhttps://www.albertahealthservices.ca/assets/wf/eph/wf-eh-personal-hygiene-poster.pdf
- 09. Are chemicals stored and handled in a safe manner?
- A chemical spray bottle was not labelled to indicate contents. Action required: label all chemical spray bottles.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Hainanese chicken is only partially re-heated prior to serving. Action required: reheat all foods to 74C prior to service. 2. Large pot of sauce/soup was cooling on the floor with the lid on at the time of inspection. Action required: cool food rapidly by putting them in shallow containers, using an ice bath, or using an ice wand. Cool foods off the floor. 3. Frozen meat products were held at room temperature on a trolly in the kitchen (thawing at room temperature). Action required: review acceptable thawing procedures with all staff. 4. Boxes, packages, & bus pans of high-risk foods were held at room temperature on a trolling in the cookline. Action required: do not hold high-risk foods at room temperature unless it is actively being processed. 5. Some coolers were not equipped with refrigeration thermometers. Unable to locate a probe thermometer. Action required: ensure all coolers are equipped with thermometers. Obtain a calibrated probe thermometer.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand sinks in the kitchen were not stocked with soap or paper towel. There was one loose roll of paper towel in the cookline but it was not installed in the dispenser. Action required: Ensure all hand wash stations are equipped with soap, paper towel, & hot/cold running water at all times.
- 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?
- Previous year's permit was on display.Action required: print & post current permit on public display.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?