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Ginseng Restaurant

7 - 9261 34 Avenue NW Edmonton AB T6E 5T5 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - improper raw meat storage observed in 2 different areas of the kitchen. Raw meat cannot be stored above or beside 1. ready-to-eat foods, cooked foods, and/or vegetables. Please reorganize both coolers.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ** - soap pump on the dishwasher is not working - immediate repair required.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - unfinished wood door into the kitchen observed - please refinish in a manner that is smooth, cleanable, nonabsorbent and durable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - 2 sinks were leaking water at the faucet/plumbing. Please repair
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    6 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?
      • ** - areas of that lacked sanitation that may lead to a fire were identified during inspection. These areas must be cleaned regularly to prevent fires, injuries, and/or a risk to food safety, namely: the underside of the shelving over the grill.
    • 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 3 compartment sink was leaking from the faucet, the 2 compartment sink was leaking from the faucet. Both must be repaired. Ensure all plumbing is in good working condition.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - floors in the kitchen are in poor condition: grout is missing, broken tiles were observed throughout the kitchen. Please repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - a build up of grease, grime, handprints, and filth were observed on the following items that includes but is not limited to: all containers, all, walk in freezer doors/walls/ceilings, doors/door edges/handles.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - a build up of grease, grime, handprints, and filth were observed on the following items that includes but is not limited to: half walls in customer areas and railings.** - a build up of grime, grease, and filth was observed on the walls and ceilings in the kitchen.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - WRITTEN cleaning schedule was not available upon request, was ineffective, or staff was not trained to use it properly. Please revise the written cleaning schedule and demonstrate its use to PHI on future inspections
  5. Risk Management Inspection

    9 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - Bowls were used as scoops that contained no handle as a dirty high touch surface and were stored with the dirty high touch surface in contact with the food ingredient. Scoops with handles were stored with the dirty high touch surface in direct contact with the food ingredient.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - areas of that lacked sanitation that may lead to a fire were identified during inspection. These areas must be cleaned regularly to prevent fires, injuries, and/or a risk to food safety, namely: the individual embedded table burners in the customer area and the underside of the shelving over the grill.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - unfinished wood surfaces and an abundance of spray foam was observed in the bar area and in the kitchen (not permitted). Ensure that all surfaces in a food facility where food/beverage handling occurs are maintained in a manner that is smooth, cleanable, non-absorbent and durable. Repair/replace (discussed options onsite.)
    • 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 3 compartment sink was leaking from the faucet, the 2 compartment sink was leaking from the faucet. Both must be repaired. Ensure all plumbing is in good working condition.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - floors in the kitchen are in poor condition: grout is missing, broken tiles were observed throughout the kitchen. Please repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - a build up of grease, grime, handprints, and filth were observed on the following items that includes but is not limited to: all containers, all lids for the containers, all shelving, all cooler/freezer doors/walls/ceilings, all cold holding and cupboard storage doors/door edges/handles, all coolers and freezer interiors.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - a build up of grease, grime, handprints, and filth were observed on the following items that includes but is not limited to: all customer tables/table edges, customer chairs, half walls in customer areas and railings.** - a build up of grime, grease, and filth was observed on the walls and ceilings in the kitchen.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - a buildup of grime, dirt, and material was observed on bathroom doors, door edges.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - WRITTEN cleaning schedule was not available upon request, was ineffective, or staff was not trained to use it properly. Please revise the written cleaning schedule and demonstrate its use to PHI on future inspections
  6. Monitoring Inspection

    14 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - Bowls were used as scoops that contained no handle as a dirty high touch surface and were stored with the dirty high touch surface in contact with the food ingredient. Scoops with handles were stored with the dirty high touch surface in direct contact with the food ingredient.
    • 09. Are chemicals stored and handled in a safe manner?
      • ** - chemical spray bottles were not labeled to disclose the contents within to prevent accidental hazardous mixing
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - walk-in cooler temperature was poor. Temperature was measured more than once over the course of 1.5 hours and the temperature was measured and verified at 8-10 degrees Celsius. Time frame of testing removes chance of defrost cycle deployment. The cooler must be immediately emptied of all high risk food contents. Do not use the walk in cooler until such time it can maintain a temperature of 4 degrees Celsius or less.
    • 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?
      • ** - evidence of mice and cockroaches was observed. Fecal matter was observed in the bathrooms, the bar, and in the kitchen in hard to reach areas. Beetles (Sp?) were noted in the bar under the pop syrup station. Please thoroughly clean and disinfect as per instructions provided in email. This is not a pest control issue but a cleaning issue.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • ** - Evidence of domestic pesticides deployed was observed - CEASE AND DESIST immediately. Only pest control technicians with the license and training to apply insecticidal sprays and dusts may deploy pesticides in a food facility. Only pest proofing and live traps are permitted to be installed by unlicensed restaurant personnel.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - areas of that lacked sanitation that may lead to a fire were identified during inspection. These areas must be cleaned regularly to prevent fires, injuries, and/or a risk to food safety, namely: the individual embedded table burners in the customer area and the underside of the shelving over the grill.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - dirty, utilized single-use disposable cardboard was observed stored and RE-used on shelving in the cooler. CEASE AND DESIST this practice immediately. The cardboard is the perfect substrate for mold growth. In addition, all surfaces in a food facility where food handling occurs must be maintained in a manner that is smooth, cleanable, non-absorbent and durable.** - unfinished wood surfaces and an abundance of spray foam was observed in the bar area and in the kitchen (not permitted). Ensure that all surfaces in a food facility where food/beverage handling occurs are maintained in a manner that is smooth, cleanable, non-absorbent and durable. Repair/replace (discussed options onsite.)
    • 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 3 compartment sink was leaking from the faucet, the 2 compartment sink was leaking from the faucet. Both must be repaired. Ensure all plumbing is in good working condition.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - floors in the kitchen are in poor condition: grout is missing, broken tiles were observed throughout the kitchen. Please repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - duct tape and painter's tape was observed on food equipment in the kitchen (not permitted) - all surfaces in a food facility where food handling occurs must be maintained in a manner that is smooth, cleanable, non-absorbent and durable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - a build up of grease, grime, handprints, and filth were observed on the following items that includes but is not limited to: the ice machine inside and out, the meat slicer (RETRAINING on cleaning the slicer properly required), all containers, all lids for the containers, all shelving, all storage room shelving, all cooler/freezer doors/walls/ceilings, all cold holding and cupboard storage doors/door edges/handles, all coolers and freezer interiors.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - a build up of grease, grime, handprints, and filth were observed on the following items that includes but is not limited to: all customer tables/table edges, customer chairs, half walls in customer areas and railings.** - a build up of grime, grease, and filth was observed on the walls and ceilings in the kitchen and all storage rooms, the customer area, the floors/walls/shelving of the bar and front hostess station.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - a buildup of grime, dirt, and material was observed on bathroom doors, door edges, light switches, walls, sinks, counters, floors, toilets, toilet bases. The lighting in the washrooms makes it difficult for the staff to observe what requires more thorough cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - WRITTEN cleaning schedule was not available upon request, was ineffective, or staff was not trained to use it properly. Please revise the written cleaning schedule and demonstrate its use to PHI on future inspections