Great Wall Restaurant
2545 Pleasant Valley Blvd Armstrong BC V0E 1B0 · Restaurant - Food Service
7 inspections
- Monitoring
3 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - ceiling and walls were cleaned REPEAT INFRACTIONS - cooking line counter is worn through arborite, please replace this - shelves/cabinets also need cleaning and many require refinishing or replacement for cleanability
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Please email me a copy of this for our records.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Please email me a copy of this for our records.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - ceiling and walls have grease and smoke build-up - dust collecting on ceiling above exhaust system - cooking line counter is worn through arborite, please replace this - shelves also need cleaning and many require refinishing or replacement for cleanability Please ensure heating, ventilation and exhaust systems are properly balanced by having a heating and ventilation company inspect and service as necessary. Please also ensure that air supply system has tight fitting filters that are changed regularly.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
7 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Various potentially hazardous foods left out at room temperature (prepped vegetables, noodles, bean sprouts). Discussed with operator that food items must not be left at room temperature for more than a total of 2 hours. Smaller quantities of prepared food items can be left out during lunch/dinner service then discarded.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Repeat infraction: No sanitizer bottle available in kitchen/food preparation area. Buckets of soapy water are available, but sanitizer bottle is shared with the front of house. • Kitchen must have a sanitizer readily available. • Sanitizing step must follow washing with soap and water, these steps must be kept separate • Buckets or spray bottles with 200ppm sanitizer must be readily available available
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Corrected during inspection: Meat thawing at room temperature. Product was moved to defrost in the fridge during inspection. All frozen potentially hazardous foods must be thawed at ≤4°C, in the microwave or under cold running water.
- F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Detergent pails used to store food products. All foods must be stored in food grade containers. Various food items in walk in refrigerator left uncovered. All food products must be covered to prevent the contamination of food.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): No designated handwashing station available in food preparation area. Operator indicated washroom sink was used for handwashing. Handwashing sink must be separate from washroom facilities. A compartment of the three compartment ware washing sink must remain clear at all times for handwashing - sink is supplied with paper towel and liquid hand soap.
- F2.7E Handwashing stations must remain accessible at all times.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Repeat infraction: No Food Safety Plan available. Template provided to operator.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Repeat infraction: No sanitation plan available. Template provided to operator.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3 - No sanitizer bottle available in kitchen/food preparation area. Buckets of soapy water are available, but sanitizer bottle is shared with the front of house. • Kitchen must have a sanitizer readily available. • Sanitizing step must follow washing with soap and water, these steps must be kept separate • Buckets or spray bottles with 200ppm sanitizer must be readily available available
- F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5G - Multiple foods in walk in refrigerator are left un covered. All foods must be covered to prevent contamination. F2.5G - Some raw meat stored above cooked vegetables/other ready to eat food. All raw meat products must be stored under ready to eat foods to prevent contamination.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Repeat infraction - no Food Safety Plan available. Complete a Food Safety Plan and send to the inspector for review.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Repeat infraction - no Sanitation Plan available. Complete a Sanitation Plan and send to the inspector for review.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
6 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No sanitizer test strips available
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): 1. Rodent feces seen in downstairs storage areas in a couple of places. 2. There is a gap (bottom left corner) at the back door that can allow pests to enter.
- F2.2B The premises must be protected against entry of pests.
- F2.2C The premises must be maintained free of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): 1. Sanitizer bucket was a mix of bleach, soap and water. 2. Operator mentioned that wooden chopping boards are washed with soap and water and rinsed. They are not sanitized.
- F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. There is no light coverings for the set of lights near the rice cookers. 2. There is grease and food debris build up under the woks & grill as well as on the small cooler door handles (close to the woks). The island near the dishwasher (open storage area) has food and dust build up. 3. Knife board storing knives are made from raw wood. A knife block is held together by cardboard and duct tape. 4. The downstairs storage areas as well as in the kitchen are full of extra equipment/stuff. 5. There is bare wood on the edge of some counters and edges. 6. There is a missing tile near the stand up freezer that is covered up with duct tape. The bottom of the stand up mixer is covered with duct tape. 7. There is cardboard and egg cartons lining work surfaces.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): No food safety plan.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F3.3G Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written food handling procedures approved by the health officer.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): No sanitation plan.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F3.4D Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written sanitation procedures approved by the health officer.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
6 infractions
- F1.2 - Are proper hot holding procedures followed?
- Observation(s): Containers of noodles and rice sitting out at room temperature waiting for orders to come in. Take out smaller portions of food from the cooler and restock more often. Potentially hazardous foods must be kept at either ≤4° or ≥60°C at all times. If food is not kept at these temperatures it must be discarded after 2 hours. Rice voluntarily discarded as it had been out for greater than 2 hours. Rice hot holding unit ≥60°C
- F1.2A - Potentially hazardous food must be stored or displayed at 60°C or hotter.
- F2.2 - Is the premises free from a pest infestation?
- Observation(s): Rodent feces seen in downstairs storage areas in a couple areas. Dead mouse in snap trap seen in downstairs storage areas All areas with rodent feces must be cleaned and sanitized using either a 200ppm bleach solution (1 tsp of bleach to 1L of water) or a 200ppm Quats sanitizer. Do have contract with pest control company
- F2.2A - The premises must be maintained free of pests.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. Wiping cloths in the front serving area were being left out on the counter. Ensure all wiping cloths are either single use of kept in a bucket of sanitizer when not in use. 2. Bleach was mixed with soap in front serving area. Mixing bleach and soap can produce a dangerous gas and the soap can decrease the effectiveness of the sanitizer. Wiping cloth in kitchen kept in sanitizer bucket. Bleach sanitizer bucket at acceptable concentration in the kitchen. High temperature dishwasher reaching acceptable temperatures - all dishware goes through the dishwasher.
- F2.3E - Wiping cloths must be maintained and stored in a sanitary manner.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1. The downstairs storage areas are full of extra equipment/stuff Ensure all items that are not utilized in the kitchen are removed from the premises - this will make it easier to clean and sanitize and will not allow mice to go undetected. 2. The facility needs more regular cleaning and sanitizing. 3. Knife with duct tape around the handle - this cannot be cleaned and sanitized properly - knife thrown out. 4. There is bare wood on the edge of some counters and tables - this cannot be cleaned and sanitized properly. All surfaces must be smooth, easily cleanable and impervious to moisture. 5. There is a tile missing on one of the counters and there is duct tape covering this area - this cannot be cleaned and sanitized properly. 6. The is cardboard and egg cartons lining some work surfaces. These must be removed.
- F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.4E - Equipment or materials not required for food related operations must be removed from the premises.
- F3.4K - The premises must be maintained to prevent harbourage of pests.
- F3.4L - The premises must be protected against entry of pests.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): No food safety plan - template provided. Do plan for chicken fried rice and a soup. Make sure to include all temperatures (cooking, hot holding, etc.) and include all steps (cooking, cooling, re-heating, hot holding, etc)
- F3.7B - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
- F3.7C - Food safety management procedures must identify all critical control points.
- F3.7D - Food safety management procedures must include critical limits for all critical control points.
- F3.7E - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.7F - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): No sanitation plan. Template provided.
- F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.8C - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F1.2 - Are proper hot holding procedures followed?
- Monitoring
0 infractions