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Gong Cha

10236 103 Street NW Edmonton AB T5J 0Y8 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The solution dispensed at the sink had 0ppm of quats. Staff provided another sanitizer bottle. Ensure sanitizer bottles are refiled or replaced as soon as it is empty.Sanitizer concentration should be tested everyday at the sink. Quat sanitizer should be maintained between 200-400ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - Food in the coolers were not covered- Opened flour bag was stored on the ground.Ensure food in the cooler is covered and opened food bags should be stored at least 6inches above the ground, bags should be resealed or stored in bucket with lid.
    • 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?
      • Sept 25, 2025Repeat violation, - Recent pest monitoring records were observed.- Mice droppings were observed behind the ice machine, under the dishwashing sink, the edge of the two standing coolers in the service area.Ensure the indicated areas are cleaned, sanitized and pest control management is maintained.------------------------------------------------------------------------------Mice droppings was noted on the floor in the dry storage area.- Use bleach solution clean and dispose all mice droppings.- Store all foods in pest proof containers with covers to prevent pest contamination.- Set out traps in throughout the food premise.- Do not store food on the ground.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The coolers and the storage area beneath the prep sink in the front area needs to be cleaned.
  3. Risk Management Inspection

    3 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 record was available. Routine pest monitoring is required, and pest records are to be maintain onsite for 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?
      • Mice droppings was noted on the floor in the dry storage area.- Use bleach solution clean and dispose all mice droppings.- Store all foods in pest proof containers with covers to prevent pest contamination.- Set out traps in throughout the food premise.- Do not store food on the ground.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A plumbing leak was noted in the back kitchen food prep area.Repair the plumbing leak noted in the kitchen.
  4. Risk Management Inspection

    5 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 record was available. Routine pest monitoring is required, and pest records are to be maintain onsite for 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?
      • Mice droppings was noted on the floor in the dry storage area.- Use bleach solution clean and dispose all mice droppings.- Store all foods in pest proof containers with covers to prevent pest contamination.- Set out traps in throughout the food premise.- Do not store food on the ground.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A plumbing leak was noted in the back kitchen food prep area.Repair the plumbing leak noted in the kitchen.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Container used to store dry food need cleaning.Store all open foods in pest proof containers with covers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food particles, dirt and debris are present on the floor beneath dishwashing sink, food prep tables, refrigeration units and inside cabinets in the food premise.Clean the entire floor in the food premise including all cabinets in the front service area. Remove items from the wall if possible before cleaning the floor in the back kitchen area.
  5. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were not stored in sanitizer solution when not in use. Fresh Quat sanitizer was made during inspection and all cleaning cloths were stored in the sanitizer solution.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Manual dishwashing procedure reviewed with onsite staff was unsatisfactory. Dishes are not sanitized after cleaning.Manual dishwashing steps (wash, rinse & sanitize) reviewed with staff.
    • 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 record was available. Routine pest monitoring is required, and pest records are to be maintain onsite for inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Container used to store dry food need cleaning.Store all open foods in pest proof containers with covers.