Halong Bay Noodle House
16971 127 Street NW Edmonton AB T5A 0A3 · Food - General
7 inspections
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorine bleach sanitizer solution was mixed with soap. Please do not mix soap with bleach. Corrected onsite. New chlorine sanitizer solutions were prepared. Chlorine was measured at 100 ppm.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 1. A soiled/stained cloth was being used to cover parsley in the walk-in cooler. Please use proper food covers that can be easily cleaned and sanitized. Corrected during the inspection. The cloth was removed.2. Numerous small, black, rice-shaped material consistent with mouse droppings were observed on a large bag of maize starch in the dry storage room.Ensure all food is protected from contamination at all times. The operator was instructed to immediately discard the bag on site into the outside waste bin. The bag was discarded on site.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Shoes were observed stored above beverage bottles near the back door. Bottles were protected by packaging. Please remove shoes from this area and ensure all personal items are kept separate from food and food-related storage areas. Corrected onsite. The shoes were removed from the area.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No soap was available in the dispenser at the hand sink by the cooking area. Ensure soap is always stocked and available for handwashing. Corrected during the inspection. The soap dispenser was refilled on site.
- 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?
- 1. Small, black, rice-shaped material consistent with mouse droppings was observed in the following areas:- A closed bag of maize starch in the dry storage room - was immediately discarded onsite.- Dry storage room floor - photos were later provided by operator showing a deep cleaning of the dry storage room.- Back door area floor - photos were provided showing the area cleaned.Pest control measures, cleaning and sanitation, and mice droppings clean-up steps were discussed with the operator. Continue to monitor, clean, and sanitize regularly. Follow proper pest control measures.2. No pest control records were available for review. Please maintain written pest control records.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require attention:- Light switch in the dry storage room- Dry storage room- Floors in cook line area under large cooking equipment- Back door areaPlease conduct a deep cleaning and ensure all areas are maintained in a sanitary condition.Photos were later received showing the cleaned areas.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- September 6, 2024: OutstandingVentilation outlet was not properly secured on ceiling. ** Repair area above.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Facility was not equipped with chlorine test strips. ** Provide suitable test strips, chlorine test strips with the ability to measure up to 200ppm.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Ventilation outlet was not properly secured on ceiling. ** Repair area above.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Accumulation of grease and debris observed on the ventilation hood and ceiling above food preparation areas. ** Conduct deep cleaning and sanitation, and have a schedule in place to facilitate regular maintenance.2. The door handle of the coolers observed with accumulation of debris, and the walk-in cooler ventilation had accumulation of debris. ** Conduct deep cleaning of the areas listed above.3. Multiple boxes observed in the staff washroom, and were stored directly on the floor. The organization does not permit routine cleaning and proper pest inspections. ** Re-organize area above, and all items should be stored at least 5 inches above the floor.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Bleach sanitizer was mixed with soap. Once notified, staff onsite prepared the proper mixture. ** Please note that the chlorine solution should be prepared by mixing bleach and water only to meet the AHS requirements.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 1. Food products in cooler and dry storage area were observed uncovered while in storage. Once notified, proper storage was provided (sealable containers).2. Cooking condiments were observed stored underneath contaminated surfaces (ceiling), uncovered. While onsite the food products were moved to a suitable location pending maintenance of the contaminated surfaces (ceiling).
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Facility was not equipped with chlorine test strips. ** Provide suitable test strips, chlorine test strips with the ability to measure up to 200ppm.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The staff and men washroom were not equipped with paper towel in a suitable dispenser. Once notified, paper towel was placed within the dispenser.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Ventilation outlet was not properly secured on ceiling. ** Repair area above.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Accumulation of grease and debris observed on the ventilation hood and ceiling above food preparation areas. ** Conduct deep cleaning and sanitation, and have a schedule in place to facilitate regular maintenance.2. The door handle of the coolers observed with accumulation of debris, and the walk-in cooler ventilation had accumulation of debris. ** Conduct deep cleaning of the areas listed above.3. Multiple boxes observed in the staff washroom, and were stored directly on the floor. The organization does not permit routine cleaning and proper pest inspections. ** Re-organize area above, and all items should be stored at least 5 inches above the floor.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Demand Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used cleaning cloths were left on food contact surfaces when not in use.Action required: keep all used cleaning cloths in a sanitizer bucket when not in use. Ensure the sanitizer bucket maintains 100ppm chlorine OR 200ppm quat.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Several foods were left uncovered while in storage: -Pail of tofu in the walk-in cooler-Pot of brown liquid in the walk-in cooler-Large bins of sugar-Lage bin of rice-Large bin of corn starch Action required: ensure all foods are covered while in storage2. Scoops were stored in contact with the food product when not in use.Action required: ensure the handle of scoops are not in contact with foods when in storage. 3. A single-use container without a handle was being used as a scoop in the rice.Action required: discontinue the use of bowls/containers as scoops. 4. Bin of meat was left marinating on the floor. Action required: store all foods off the floor. Note, this was also cited as a temperature control concern. 5. Poor separation of tools/personal items & foods/food equipment:-Tools stored with food products in the storage area-Cell phone and employee beverage left on a food contact surfaceAction required: create clear separation between food/food equipment and personal items and tools.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- High-risk foods were being held at room temperature:-Shrimp were thawing in stagnant water and found to have an external temperature of 19C. Instructed staff to thaw in the cooler or under cold running water. -Red meat was marinating at room temperature (external temperature was found to be 10C). Moved to cooler without instruction. -Staff were observed moving a pail of product to the walk-in cooler at the time of inspection. Staff were not cooperative in disclosing what was inside the pail. -Bean sprouts were held at room temperature with no means of temperature control - external temperature was 18C. Action required: review proper thawing & marinading procedures with all staff members. High-risk foods are not to be held at room temperature unless actively being processed. Note: probe thermometer not observed at the time of inspection - to be monitored at the re-inspection. Please ensure you have a probe thermometer onsite.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1. The paper towel dispenser was empty in the staff washroom (no paper towel). 2. The soap dispenser at the hand wash sink in the server area was empty (no soap).Action required: ensure all hand wash stations are equipped with soap, paper towel, and hot/cold running water at all times.
- 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?
- Pest control trap was ineffectively placed: on wire shelving in dishwashing area upside down. Staff noted that ownership maintains their own pest control program - unsure of where or if records are kept.
- 23. Is the facility maintained in a clean and sanitary condition?
- General sanitation was not satisfactory. The following areas of concern were noted:-Significant dirt build-up around and on the back receiving door. -Significant dirt build-up under all shelving-Food debris noted in the upright freezer by the back (receiving/kitchen) door -Significant dirt and food debris observed throughout the dishwashing area-Dirt build-up on the wall and light switches of the walk-in cooler & freezer-Dirt build-up on knife storage container-Dust build-up on small fan in the cooklineAction required: complete a deep clean of the entire kitchen.Written sanitation program was not observed. To be monitored at the re-inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?