Fu Lum Chinese and Canadian Cuisine
5034 50 Avenue St. Paul AB T0A 3A4 · Food - General
6 inspections
- Monitoring Inspection
2 infractions
- 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 records available. Ensure you monitor for pest monthly to prevent pest infestation.Repeated violation on &-May-24- Printed copy of checklist made available alongside report. *Repeated violation 14 Jan 2025 - printed checklist provided again. Ensure that pest is monitored for monthly and records documented.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Leaking faucet in two-comp sink.Ensure that faucet is repaired to prevent leaks.
- 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?
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Eggs was noted on food prep table at 21C. Ensure that eggs are kept at 7C or below.Operator informed to discard the eggs which he did.Corrected during the inspection.
- 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 records available. Ensure you monitor for pest monthly to prevent pest infestation.Repeated violation on &-May-24- Printed copy of checklist made available alongside report. *Repeated violation 14 Jan 2025 - printed checklist provided again. Ensure that pest is monitored for monthly and records documented.
- 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?
- A cat was noted in the kitchen area. Live animals are not permitted in a food preparation area, except a service animal. The operator took the cat outside. This was corrected during the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Eggs were stored at room temperature - 16C. Ensure that eggs are brought out from the cooler as needed and should be at 7C or less.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cooked pork was at 23C. Ensure that all high-risk foods are held at 60C or higher or at 4C or lower to prevent cross contamination. Operator indicated that pork was cooked an hour ago, hence operator instructed to put it in the cooler.
- 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 records available. Ensure you monitor for pest monthly to prevent pest infestation.Repeated violation on &-May-24- Printed copy of checklist made available alongside report.
- 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 handling permit expired Sept 2023.Ensure you have a valid food handling permit on display at a conspicuous place for customer viewing. Repeated violation - 7-May-24- Printed copy made available alongside report.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Several used wiping cloths noted across the food prep table. Ensure that used wiping cloths are returned to sanitizer solution after each use to prevent cross contamination.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer solution was at 200ppm bleach. Ensure that sanitizer solution is at 100ppm bleach to clean food contact surface to prevent contamination of food/food contact surfaces.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Potatoes noted store on the floor in the walk-in cooler. Ensure that food are stored off the floor to prevent contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Eggs noted at 17C.Eggs should be stored at 7C or lower to prevent bacterial contamination.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher ran four times - 39C, 45C, 66C, 77C.Ensure that dishwasher is run at least three time and is at temperature of 71C or higher, before loading with dishes. Use a waterproof probe thermometer to determine temperature at plate level.
- 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 records available. Ensure you monitor for pest monthly to prevent pest infestation.
- 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 handling permit expired Sept 2023.Ensure you have a valid food handling permit on display at a conspicuous place for customer viewing.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used cleaning cloths noted on the food prep table. Ensure that cleaning cloths are returned to sanitizer solution after each use to prevent cross-contamination.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Bleach solution at 0ppm chlorine. The bucket was replaced and 100ppm chlorine solution achieved.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Plastic cup handle was in contact with food (salt) in the dry storage area. Ensure that items not associated with food are separated to prevent contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cooked rice was noted at 16C. Operator indicated it was cooling off and was out for more than 2hrs. Operator was informed to discard the rice which he did. Ensure that high risk food are kept at 4C or less / 60C or more to prevent contamination by disease-causing microorganisms.
- 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 records available. Ensure you monitor for pest monthly to prevent pest infestation.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Several used cloths noted on the food prep counter. Ensure that all used cleaning cloths are returned to the sanitizer solution after each use.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Operator observed not washing hands in between task.Ensure hands are washed in-between task and handling food to prevent cross contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Plastic scoop handle in contact with food item (Chicken soup base). Ensure items not associated with food are separated to prevent cross-contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Food (meat, rice) were uncovered in the walk-in cooler. Ensure all food items are covered to prevent cross contamination in the cooling units.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cooked rice was noted at 48C. Operator indicated that the rice was cooked more than 2hours ago. Ensure rice is kept at either 60C or higher or at 4C or lower. Avoid danger zone between 4-60C to prevent contamination with dangerous pathogens.Rice was discarded.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Two crate eggs at 15C. Ensure eggs are at 7C or lower. Bring out eggs as needed and leave the rest in the cooler.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Washroom handsink was missing a paper towel. Handsinks should be fully equipped with soap, paper towel and warm running water always.Paper towel was replaced.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?