Golden Palace
119 - 5302 50 Street Beaumont AB T4X · Food - General
9 inspections
- Monitoring Inspection
2 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- **A few food containers inside the white fridge at the kitchen entrance were stacked without protecting the food in the container underneath. This practice can result in food contamination. Ensure that all food containers are covered before being stacked to protect food from contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- **Refrigerators and hot holding units maintained safe food temperatures. However, a large quantity of raw meat products was observed out for processing. Processing large quantities at once means the meat spends a longer time at room temperature, increasing the potential for harmful bacteria growth. It is recommended to process small quantities at a time to limit room temperature exposure.**A half-full container of teriyaki sauce, which requires refrigeration after opening, was observed on the shelf adjacent to the dishwasher. The operator was directed to store the sauce in the cooler immediately.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- **Food contact surfaces appeared dirty and greasyEnsure that food contact surfaces are regularly cleaned and sanitized.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- **Several open food items were observed in the walk-in cooler and the white cooler at the entrance into the kitchen.** Food containers were stacked on top of each other without a physical barrier to protect the food underneath.ACTION REQUIRED:1) Ensure that food items in the coolers are covered to protect them from contamination2) Ensure that a physical barrier or covers are used when stacking food containers, to protect the food underneath.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- **0ppm chlorine residual was measured in the low temperature dishwasher after several wash cycles. The dishwasher was primed and there was still no chlorine residual detected in the final rinse.- The operator was directed to switch to manual sanitizing until the dishwasher is fixedACTION REQUIRED:1) Repair the dishwasher to ensure that it is capable of dispensing 100ppm chlorine residual in the final rinse.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- **The operator's chlorine test strips were contaminated. The test strips were reading 100ppm chlorine residual with tap water.ACTION REQUIRED:1) Purchase new chlorine test strips and store them in a dry place.
- 15. Is the facility free of a pest infestation?
- **Evidence of active mice infestation was observed: fresh mice droppings were observed on shelves in the dry storage room and on the floor in the back exit area. The operator was using dry spices to deter the mice.ACTION REQUIRED:1) Contract the services of a pest control company to address the mice infestation and also implement a pest control program. A report from the pest control company shall be provided to the health inspector to proof compliance2) Ensure that all surfaces contaminated with mice droppings are cleaned and sanitized.
- 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?
- **The operator is not maintaining monthly pest control records.Ensure that monthly pest control records are maintained.
- 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 ventilation canopy and filters required service.Please have a contractor clean and service and the ventilation canopy.
- 23. Is the facility maintained in a clean and sanitary condition?
- **A deep cleaning of the entire facility is required, including areas underneath the cookline.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 0ppm chlorine residual was first measured in the final rinse of the dishwasher. PHI later noticed that the chlorine container for the dishwasher was empty. The operator replenished the chlorine, dishwasher primed and 100ppm chlorine residual was measured in the final rinse.ACTION REQUIRED:1) Ensure that you verify sanitizer concentration in the dishwasher at least once a day.
- 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?
- **There was no active pest control program in place** Pest control records are not being maintained.ACTION REQUIRED:1) Install mice traps in the facility2) Maintain monthly pest control records. A template/checklist is attached to this report to help you keep pest control records.
- 23. Is the facility maintained in a clean and sanitary condition?
- **The general organization and sanitation in the facility was not satisfactory. A reorganization and deep cleaning of the facility is required. Pay particular attention to the following areas:1) Declutter and organize the area under the dishwasher and sink to facilitate cleaning and inspection for pest2) Thoroughly clean the inside of the white fridge at the entrance into the kitchen3) Organize and clean the walk-in cooler4) Thoroughly clean all the shelves in front of the stove5) Clean all the food storage containers under the shelves in front of the stove.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- **Dirty cleaning cloths were observed on the counter.** A Lysol spray bottle was observed in the kitchen. The operator stated that it is bleach sanitizer inside the Lysol spray bottle.** Food contact surfaces appeared dirtyACTION REQUIRED:1) Ensure that bleach/chlorine sanitizer solution is prepared in a pail/bucket and cleaning cloths shall be stored in the pail/bucket after each use.2) Ensure that food contact surface (the stainless-steel table in front of the stove) is regularly cleaned and sanitized with a bleach/chlorine solution.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Improper food storage practices were observed:- Food containers were stacked on top of each other in the refrigerator units without any barrier separating the food containers- The storage container for the green/vegetables in the walk-in cooler appeared dirtyACTION REQUIRED:1) Ensure that all food storage containers are kept clean and regularly cleaned and sanitized. Clean and sanitize all the containers for greens/vegetable in the walk-in cooler.2) Ensure that all food items are covered and protected from contamination. Ensure that you do not stack food containers without a physical barrier between the containers.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher was not operational at the time of the inspection.ACTION REQUIRED:1) Repair the dishwasher and ensure that it is operational 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?
- **The hand sink adjacent to the stove (at the entrance into the walk-in cooler) was inaccessible. A package of noodle was stored in the sink. Education was provided:ACTION REQUIRED:1) Ensure that nothing is stored in the hand sink. The hand sinks shall be accessible at all times for hand washing.
- 23. Is the facility maintained in a clean and sanitary condition?
- ACTION REQUIRED:1) Reorganize the things on the shelves in front of the stove and around the dishwasher. This will facilitate cleaning. All items no longer in use in these areas should be removed.2) Clean the inside of the fridge at the entrance into the kitchen. Clean the containers for the greens/vegetable in the walk-in cooler3) The table in front of the stove and its shelves require additional cleaning.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- **Ready to eat food was stored in pre-used cardboard boxes.** Several uncovered food items were observed in the walk-in cooler. Several containers of ready to eat food were stacked without a physical barrier to protect the food.ACTION REQUIRED:1) Cease storing cooked food in cardboard boxes. These are not food grade containers and Connot be cleaned. Purchase appropriate food grade containers for storing food.2) Ensure that food items in the coolers are covered and protected from contamination at all times.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bulk food items such as flour, rice and sugar/salt have cups without handlesACTION REQUIRED:1) Provide scoops with handles in all bulk food containers. This will protect the bulk supply from contamination.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher was not operational: All detergent containers for the dishwasher were empty. The operator stated that most of her business is takeout and single use utensils are used for customers. The operator was directed to either repair the dishwasher or install a three-compartment sink. The operator chose to repair the dishwasher and requested one month to comply.ACTION REQUIRED:1) Repair the dishwasher on or before October 14/2023.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- **The soap dispenser at the hand sink near the walk-in cooler was empty.**The paper towel dispenser for the hand sink near the two compartment sink was empty. The operator was sharing paper towel between the front service area and the kitchen**The hand sink near the two compartment sink was not accessible. Utensils were stored in the sink. ACTION REQUIRED:Immediately ensure that:1) All hand sinks are supplied with soap and paper towel at all times.2) The hand sinks are accessible at all times. Nothing shall be stored in the hand sink.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Dirty containers for breaded meat/chicken were observed in storage. The containers are not being cleaned after use.ACTION REQUIRED1) Clean and sanitize the containers for breaded meat/chicken. Ensure that these containers are always cleaned and sanitized after use before storage.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?