Skip to content
Loading map…

Happy Chopstix

6110 48 Avenue Camrose AB T4V 0K5 · Food - General

13 inspections

  1. 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?
      • A piece of ceiling tile in the storage area was observed to have a hole. Please replace.
  2. Risk Management Inspection

    0 infractions

  3. 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?
      • A piece of ceiling tile in the storage area was observed to have a hole. Please replace.
  4. Monitoring Inspection

    8 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. A garbage can containing bags of rice was found in one of the storage areas. The rice was removed from the garbage can, and the garbage can was relocated from the storage area during the inspection.2. One of the bags of rice being stored in the garbage can was open, and therefore it was discarded due to the likelihood of contamination. 3. Recycling bags containing bottles were being kept on top of food products in paper bags, which could lead to contamination if leakage occurs. The recycling bags were moved during the inspection so that they were not being stored on top of food.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food items in one of the "Frigidaire" chest freezers and in the ice cream freezer were not being covered during storage.Corrective action: Keep food items covered (with plastic wrap, for example) to protect it from contamination during storage.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Items not associated with food handling, such as tires and pillows, were found in a food storage area.2. Supplements that are for personal use of employees were found in the kitchen and front servery areas. Corrective action: Remove items that are not used in food preparation and/or are for personal use only from food preparation areas.3. Bowls were being used as scoops in multiple containers of dry bulk product.Corrective action: A proper scoop with a handle must be used to protect bulk products from direct and/or indirect cross-contamination during the food handling process. If you continue to store the scoops inside the container, make sure the handle is pointing upwards and does not touch the product. Otherwise, scoops can be stored outside the product in a way that protects it from contamination (in a bucket, for example).
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A razor was found near the sink in the employee bathroom, which was discarded during the inspection.Please ensure that activities that are incompatible with food preparation do not occur in food preparation areas. If an employee cut themselves with the razor while shaving and returned to food preparation, they might biologically contaminate food, or their cut may become infected.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Soap at the front servery handwashing sink was refilled by diluting it with water.Corrective action: Soap must be refilled with your stock product, not with water. This will make the soap more effective to clean your hands and to remove pathogens.2. Access to the employee handwashing sink in the kitchen area was blocked by containers.Corrective action: Clear the path to the handwashing sink to allow for more frequent handwashing by employees. This will help protect food safety.
    • 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?
      • Mouse droppings and a dead mouse in a trap were observed in one of the storage areas. Corrective action: Facility operators have contacted the company they contract for monthly pest control services (Abel). Decluttering the storage area and regularly cleaning the floors may assist you in preventing further harborage of pests.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Some ceiling tiles in one of the storage areas have been damaged by water.Corrective action: Replace the affected tiles and ensure that the source of the water damage is under control.2. The kitchen floor has a hole which a tube is draining excess water from the ice machine into.Corrective action: The hole in the floor needs to be covered (by a cap, for example) so that the surface is smooth, durable, easily cleanable, and impervious to moisture. This will also prevent contamination from entering this area during food preparation.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Mould was found growing along the top of the ice machine.Corrective action: Remove the mold in the ice machine by cleaning it with soap and water. Make sure that the surface is dry after cleaning it so that the mold does not grow back. Going forward, please check that your ice machine is clean as part of your routine cleaning procedures.
  5. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Buckets of icecream in the freezer in the seating area were not covered. Operator put lids on them.2. Icecream scoops were placed in a container with water inside. The operator was instructed to keep icecream scoops in 100 ppm chlorine solution, which was completed by the operator onsite.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A wok Ladle was placed in the handsink. The operator took it away for washing. Please ensure handsink is used for handwashing only.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Fried meat was placed on rack close to the back door with the back door opened. The operator closed the door and moved the meat to the back.2. Ice cream buckets were not covered with lids in the freezer. The owner put lids on them.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The access to the handsink was blocked by a few buckets and there was no soap. The owner corrected these onsite.
    • 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 backdoor was opened to quick cool cooked meat. The owner closed it. Please keep the back door closed to prevent entry of pests.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • No permit was posted. Please post valid permit.
  8. Monitoring Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A sauce about 5L was left at room temperature for more than 3 hours as confirmed by Hank and Weling Lee. After educating the operator on the dangers of keeping hazardous food at room temperature for more than 2 hours, they agreed to discard it as advised by the PHI.
  9. Monitoring Inspection

    0 infractions

  10. Monitoring Inspection

    5 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Foods are being stored on top of one another with no covers. This allows for the potential of cross contamination.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Foods were being stored improperly.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • fish a was found thawing in the sink.Many foods were being held at room temperature
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Utensils must not be stored in the hand sink
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A through cleaning is required especially in hard to reach places.
  11. Demand Inspection

    0 infractions

  12. Demand Inspection

    10 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Unsafe thawing and cooling practices of high-risk foods was observed. Ensure foods are cooled and thawed appropriately.Improper protection and storage of food.Foods were handled and stored in a manner subjecting them to possible contamination. Ensure proper storage techniques (example proper covers and raw foods are not stored above cooked or fresh produce).Food was destroyed.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Basic Food handling practices are not being followed.Complete a food safe course.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Foods were being stored at room temperature.Ensure foods are not stored between 4c and 60c.Food that was still at room temperature @ 14:30 was destroyed.Foods must be stored in glass or plastic containers with lids.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Unsafe thawing and cooling practices of high-risk foods was observed. Ensure foods are cooled and thawed appropriately.Improper protection and storage of food.Foods were handled and stored in a manner subjecting them to possible contamination. Ensure proper storage techniques (example proper covers and raw foods are not stored above cooked or fresh produce).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Unsafe thawing and cooling practices of high-risk foods was observed. Ensure foods are cooled and thawed appropriately.Improper protection and storage of food.Foods were handled and stored in a manner subjecting them to possible contamination. Ensure foods are covered and not stored between 4c and 60c
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sinks must not be used to store pots.The handwash sink was blocked by a garbage can and unusable due to pots and utensils stored in the sink. Handwashing is critical to the safe and sanitary handling of food. Ensure the path to the handwash sink is kept clear and that the handwash sink available for use when needed.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food handlers are unaware of basic food handling procedures.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Walls, ceilings, and floors throughout the kitchen were not maintained in a clean and sanitary condition.Lack of general sanitation and cleanliness throughout the facility, including a written sanitation plan. Clean the noted areas and create a written sanitation plan.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Repeat violations:1) Walk-in freezer shows ice buildup on ceiling and door frame. This may indicate a mechanical issue with the unit. Please remove all ice buildup. Please also arrange for the source of the issue to be identified and repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirt and debris buildup is present in several areas including but not limited to; ceiling tiles, shelving in the walk-in cooler, walk in cooler door as well as between and behind cooking equipment. Ensure that all areas of the kitchen are thoroughly cleaned and disinfected prior to reopening. Damaged tiles in the kitchen and in the walk-in cooler must be replaced.Many of these violations have been noted in multiple inspection reports.
  13. Monitoring Inspection

    10 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Unsafe thawing and cooling practices of high-risk foods was observed. Ensure foods are cooled and thawed appropriately.Improper protection and storage of food.Foods were handled and stored in a manner subjecting them to possible contamination. Ensure proper storage techniques (example proper covers and raw foods are not stored above cooked or fresh produce).
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Basic Food handling practices are not being followed.Complete a food safe course.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Foods were being stored at room temperature.Ensure foods are not stored between 4c and 60c.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Unsafe thawing and cooling practices of high-risk foods was observed. Ensure foods are cooled and thawed appropriately.Improper protection and storage of food.Foods were handled and stored in a manner subjecting them to possible contamination. Ensure proper storage techniques (example proper covers and raw foods are not stored above cooked or fresh produce).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Unsafe thawing and cooling practices of high-risk foods was observed. Ensure foods are cooled and thawed appropriately.Improper protection and storage of food.Foods were handled and stored in a manner subjecting them to possible contamination. Ensure foods are covered and not stored between 4c and 60c
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sinks must not be used to store pots.The handwash sink was blocked by a garbage can and unusable due to pots and utensils stored in the sink. Handwashing is critical to the safe and sanitary handling of food. Ensure the path to the handwash sink is kept clear and that the handwash sink available for use when needed.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food handlers are unaware of basic food handling procedures.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Walls, ceilings, and floors throughout the kitchen were not maintained in a clean and sanitary condition.Lack of general sanitation and cleanliness throughout the facility, including a written sanitation plan. Clean the noted areas and create a written sanitation plan.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Repeat violations:1) Walk-in freezer shows ice buildup on ceiling and door frame. This may indicate a mechanical issue with the unit. Please remove all ice buildup. Please also arrange for the source of the issue to be identified and repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirt and debris buildup is present in several areas including but not limited to; ceiling tiles, shelving in the walk-in cooler, walk in cooler door as well as between and behind cooking equipment. Ensure that all areas of the kitchen are thoroughly cleaned and disinfected prior to reopening. Damaged tiles in the kitchen and in the walk-in cooler must be replaced.Many of these violations have been noted in multiple inspection reports.