Ho Ho Chinese Restaurant
9103 112 Street NW Edmonton AB T6G 2C5 · Food - General
21 inspections
- Risk Management Inspection
0 infractions
- Demand Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. A container was being used as a scoop and was left in the bulk food product (flour) when not in use. 2. Facility was stacking containers of food without a protective cover in between such that the base of the containers was in contact with the food.
- 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 observed in the following areas:-Under the hot holding steam table (front of house) in the cabinetry & under equipment-On and around the boxes of cooking oil -Within and around the coolers in the kitchen -Under the two-compartment sink-In and around the crawl space area
- 23. Is the facility maintained in a clean and sanitary condition?
- General sanitation concerns noted in the following areas:-Food debris, splatter, and/or grease in the gaskets, on the base, and on the doors of the coolers.-General filth build-up on the floor drain & dirt build up on the side of the cooler.-Grease build-up on equipment around the cookline.-Food debris & grease under the cookline.-Food splatter on exterior of containers.-Soiled paper towel wrapped around a sauce container.-The spice shakers in the cookline were visibly dirty with old, caked spices.-Food debris in the utensil holder between the front service area and the kitchen.-The container used to store the rice scoop was visibly dirty.-Grease build-up on grout of the tile walls.-Exterior of spice bins were stained and/or soiled.-Filth build-up on wall tile grout throughout the facility.-Filth build-up underneath the two-compartment sink.-Rust and/or filth on wire shelving in the walk-in cooler.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There were no paper towels available for the kitchen handwashing sink. Please ensure paper towels are available onsite to dry hands.February 17, 2026 - Outstanding violation was still observed.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Demand Inspection
4 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Observed staff member cooking in the kitchen with no hair net or hair protection. Informed operator who had individual put on a hair net. Please ensure all staff are wearing a hair net or have hair covered to prevent potential contamination of food products.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- There were multiple food products stored in the coolers that were not covered. Please ensure all food products are covered to protect them from contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The measured rice and noodles in the front counter hot held area was approximately 40C. Observed that the product was stacked very high in the stainless steel container. Operator recooked product and remeasured temperature was acceptable (>74C). Please ensure high risk food products are hot held above 60C and recommend preparing less product to assist in maintaining acceptable temperatures.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There were no paper towels available for the kitchen handwashing sink. Please ensure paper towels are available onsite to dry hands.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- 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?
- 2025-03-17 Fluorescent lighting in the cookline was not equipped with a protective cover. Install cover on the indicated lighting.2025-03-05The ventilation canopy has been cleaned by a professional cleaning company. * Fluorescent lighting in the cookline was not equipped with a protective cover. Install cover on the indicated lighting.2024-08-02The below violations had not been corrected. Issues had been reported to landlord. ____________________2024-07-251) Fluorescent lighting in the cookline was not equipped with a protective cover. 2) Exhaust hood was due for professional maintenance.ACTION REQUIRED: Install cover on the indicated lighting. Schedule maintenance for exhaust hood.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
7 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Staff did not wash hands nor change gloves after handling raw meats. Staff was also observed to have washed gloved hand after this was brought to their notice.Ensure gloves are removed and discarded, then handwashing completed between tasks.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Meat were being thawed in the sink with no running water. Ensure food in the sink is thawed under cold running water or in the cooler.Food was moved back into the cooler during 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?
- 2025-03-17Several mouse droppings were observed in the cabinets beneath the front hot holding unit. Ensure that the indicated mouse droppings are cleaned up. 2025-03-05Several mouse droppings were observed on personal items on the shelf near the grill line, on the prep table beside the 3-compartment dishwashing sink, on the floor in front of the walk-in cooler, in the crawlspace near the dishwashing area and upstairs on the floor in front of the True cooler. Ensure that the indicated mouse droppings are cleaned up to help assess for any new pest activity.
- 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?
- An expired permit was posted at the facility. Ensure a valid food handling permit is posted.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 2025-03-17 Fluorescent lighting in the cookline was not equipped with a protective cover. Install cover on the indicated lighting.2025-03-05The ventilation canopy has been cleaned by a professional cleaning company. * Fluorescent lighting in the cookline was not equipped with a protective cover. Install cover on the indicated lighting.2024-08-02The below violations had not been corrected. Issues had been reported to landlord. ____________________2024-07-251) Fluorescent lighting in the cookline was not equipped with a protective cover. 2) Exhaust hood was due for professional maintenance.ACTION REQUIRED: Install cover on the indicated lighting. Schedule maintenance for exhaust hood.
- 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 systems have some build-up and are due for professional servicing. Ensure hood is cleaned and professionally maintained
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- All coolers need to be cleaned and maintained in a sanitary condition.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Risk Management Inspection
2 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?
- 2025-03-17Several mouse droppings were observed in the cabinets beneath the front hot holding unit. Ensure that the indicated mouse droppings are cleaned up. 2025-03-05Several mouse droppings were observed on personal items on the shelf near the grill line, on the prep table beside the 3-compartment dishwashing sink, on the floor in front of the walk-in cooler, in the crawlspace near the dishwashing area and upstairs on the floor in front of the True cooler. Ensure that the indicated mouse droppings are cleaned up to help assess for any new pest activity.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 2025-03-17 Fluorescent lighting in the cookline was not equipped with a protective cover. Install cover on the indicated lighting.2025-03-05The ventilation canopy has been cleaned by a professional cleaning company. * Fluorescent lighting in the cookline was not equipped with a protective cover. Install cover on the indicated lighting.2024-08-02The below violations had not been corrected. Issues had been reported to landlord. ____________________2024-07-251) Fluorescent lighting in the cookline was not equipped with a protective cover. 2) Exhaust hood was due for professional maintenance.ACTION REQUIRED: Install cover on the indicated lighting. Schedule maintenance for exhaust hood.
- 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?
- Risk Management Inspection
7 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Improper thawing procedure for thawing large pieces of meat was observed. Approved thawing methods: (1) In a cooler at 4 degrees Celsius or less (2) Under cold running water with food fully submerged (3) Microwave and then cooked immediately afterwards (4) Cooked from frozen. The operator turned on the cold running water during the inspection.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- An employee was observed performing improper two-compartment dishwashing method when washing a plastic container. Ensure that proper two-compartment dishwashing procedures are followed where dishes are washed with soap and water and rinsed in the first compartment, and then dishes are sanitized in the second compartment for a minimum of two minutes. The procedure for washing dishes was explained to the operator during the inspection. The AHS two-compartment dishwashing procedure poster was also provided to the operator during the inspection.
- 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 was unable to locate the bleach/chlorine test strips during the inspection. Ensure bleach/chlorine test strips are readily available.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No paper towel dispenser was observed at the handwashing sink in the main food prep area. Ensure that a paper towel dispenser is provided at the indicated handwashing sink.
- 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?
- 2025-03-17Several mouse droppings were observed in the cabinets beneath the front hot holding unit. Ensure that the indicated mouse droppings are cleaned up. 2025-03-05Several mouse droppings were observed on personal items on the shelf near the grill line, on the prep table beside the 3-compartment dishwashing sink, on the floor in front of the walk-in cooler, in the crawlspace near the dishwashing area and upstairs on the floor in front of the True cooler. Ensure that the indicated mouse droppings are cleaned up to help assess for any new pest activity.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 2025-03-17 Fluorescent lighting in the cookline was not equipped with a protective cover. Install cover on the indicated lighting.2025-03-05The ventilation canopy has been cleaned by a professional cleaning company. * Fluorescent lighting in the cookline was not equipped with a protective cover. Install cover on the indicated lighting.2024-08-02The below violations had not been corrected. Issues had been reported to landlord. ____________________2024-07-251) Fluorescent lighting in the cookline was not equipped with a protective cover. 2) Exhaust hood was due for professional maintenance.ACTION REQUIRED: Install cover on the indicated lighting. Schedule maintenance for exhaust hood.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Two peelers were observed with a buildup of what appeared to be rust. Ensure utensils are maintained in a smooth and easy to clean condition. The operator discarded the indicated utensils during the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Two cloths were observed to be sitting on the food prep counter across from the grill line when not in use. Ensure cloths are kept within a sanitizer solution when not in use. The operator placed the indicated cloths into a 100ppm bleach/chlorine sanitizer during the inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A bleach/chlorine sanitizer bucket on the counter across from the grill line was measured at 0ppm with bleach/chlorine test strips. Ensure that a 100ppm bleach/chlorine or 200ppm QUAT sanitizer is available at all times. The operator prepared a 100ppm bleach/chlorine sanitizer during the inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- The scoops inside the flour and the rice containers on the prep table near the True cooler were both observed with the scoop handles to be in-contact with the food. Ensure scoop handles are kept outside of the food to help prevent contamination of the food. The operator removed the indicated scoops during the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- No thermometer was observed inside the True cooler. Ensure that the indicated cooler is equipped with a thermometer.
- 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 was unable to locate the bleach/chlorine test strips during the inspection. Ensure bleach/chlorine test strips are readily available.
- 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?
- Several mouse droppings were observed on personal items on the shelf near the grill line, on the prep table beside the 3-compartment dishwashing sink, on the floor in front of the walk-in cooler, in the crawlspace near the dishwashing area and upstairs on the floor in front of the True cooler. Ensure that the indicated mouse droppings are cleaned up to help assess for any new pest activity.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 2025-03-05The ventilation canopy has been cleaned by a professional cleaning company. * Fluorescent lighting in the cookline was not equipped with a protective cover. Install cover on the indicated lighting.2024-08-02The below violations had not been corrected. Issues had been reported to landlord. ____________________2024-07-251) Fluorescent lighting in the cookline was not equipped with a protective cover. 2) Exhaust hood was due for professional maintenance.ACTION REQUIRED: Install cover on the indicated lighting. Schedule maintenance for exhaust hood.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. A buildup of food debris was observed on the doorjamb and the lower shelf inside the true cooler. 2. A buildup of food debris and/or grime was observed on the exterior surface of the flour storage container. 3. A buildup of food debris and/or grime was observed on the metal prep table beside the 3-compartment sink downstairs. 4. A buildup of food debris and/or grime was observed on the floor beneath the 3-compartment sink downstairs. 5. A buildup of grime was observed on the shelving above the 3-compartment sink downstairs.6. A buildup of food debris and/or grime was observed on the walk-in cooler shelving. 7. The floor in front of the True cooler was observed with a buildup of grime.1-7. Ensure that the indicated areas are cleaned and sanitized.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 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?
- 2024-08-02The below violations had not been corrected. Issues had been reported to landlord. ____________________2024-07-251) Fluorescent lighting in the cookline was not equipped with a protective cover. 2) Exhaust hood was due for professional maintenance.ACTION REQUIRED: Install cover on the indicated lighting. Schedule maintenance for exhaust hood.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Demand Inspection
9 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There was no sanitizer bucket in the cookline. The sanitizer bucket by the buffet line was well above 100ppm chlorine. CDI - sanitizer solution remade. ACTION REQUIRED:-Review cleaning cloth & sanitizer requirements with staff; ensure sanitizer is readily available when the restaurant is in operation-Ensure food contact surfaces are being sanitized regularlyResource: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-how-mix-an-approved-sanitizing-solution.pdfhttps://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdf
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1) Several foods were uncovered while in storage in the cooler). 2) A bus pan of raw meat was stored directly on the floor. 3) Scoops were stored in the bulk food products with the handles in contact with the food.4) There was a large self-serve container of hot sauce in the customer area. The container did not have a lid between uses.5) An employee purse was stored in the cookline. 6) Foods stored in tin cans after opening.ACTION REQUIRED:-Ensure all foods are covered during storage-Store all food and food equipment off the floor-Store scoops in such a way that high contact areas (the handle) are not in direct contact with the bulk food supply-Consider pre-portioning hot sauce for the customer or obtain a smaller container with a lid between uses-Create a separate storage area for employee items-Transfer foods to containers after a can is open. Label the container to indicate contents and date opened (or date to use by)
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) Raw chicken was held at room temperature with no means of temperature control. External temperature measured at 22C. Internal temperature measured at 21C. CDI - discarded. 2) Raw fish was held at room temperature with no means of temperature control. External temperature measured at 24C. Internal temperature measured at 11C. CDI - discarded.3) Bean sprouts were held at room temperature with no means of temperature control. External temperature measured at 23C. CDI - discarded.4) Raw fish thawing in stagnant water. Temperature measured at 6C. CDI - cold water turned on.5) Cooked vegetables were held at room temperature with no means of temperature control. External temperature was measured at 23C. CDI - discarded.6) Cooked rice held in the rice cooker with insufficient means of temperature control. Exterior temperature measured at 35C. CDI - discarded. 7) Staff unable to locate the probe thermometer.ACTION REQUIRED:-Review temperature requirements & acceptable thawing procedures with staff.-Ensure the facility is equipped with a probe thermometer. Train staff regarding the use and purpose of different types of thermometers.RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eph-important-temperatures-safe-food-handling.pdf
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Observed staff washing a bus pan in the cookline hand sink. A bottle of dish soap was observed at the hand sink suggesting staff commonly wash dishes at this sink. No sanitizing step observed. ACTION REQUIRED:-Review dishwashing requirements with staffRESOURCE:https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-2-sink-dishwashing.pdf
- 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 observed under the hot holding/buffet (where the temperature adjustment gauges are located) and in the crawl space across from the dishwashing sinks.Pest control records not observed at the time of inspection (emailed directly to operator who was not onsite at the time of inspection). ACTION REQUIRED:-Clean up the mouse droppings-Continue to consult with and follow recommendations of your pest control service provider-Send your last two months' pest control records via emailRESOURCE:https://www.albertahealthservices.ca/Advisories/ne-pha-hantavirus-protection.pdf
- 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?
- The food handling permit that was posted on public display was expired. ACTION REQUIRED:-Print and post the current food handling permit
- 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) Fluorescent lighting in the cookline was not equipped with a protective cover. 2) Exhaust hood was due for professional maintenance.ACTION REQUIRED: Install cover on the indicated lighting. Schedule maintenance for exhaust hood.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1) Sink drain plug was repaired with duct tape.2) Several food storage container lids were broken & in poor repair.3) The vegetable peeler was rusted and visibly dirty.ACTION REQUIRED:Repair and/or replace the above indicated equipment.
- 23. Is the facility maintained in a clean and sanitary condition?
- Sanitation concerns noted throughout the facility. Deep thorough clean required throughout. Areas of concern include, but may not be limited to:-Grease build-up throughout the cookline (under equipment, canopy filters, interior of the deep fryers, etc)-Food debris build-up observed along the edges and the gaskets of the coolers-Grease residue on handles and doors of the coolers-Dirt, dirt, & food splatter observed on shelving, walls, & fan vent in the walk-in cooler.-General filth build-up on shelving in the cookline & storage areas of the kitchen-Dust & general filth build-up on ledge along the stairway leading up to the customer dining area-Dirt and debris build-up in the crawl space & the track for the door-Flour and food debris build-up on the exterior of bulk food storage containers-Food debris build-up on the exterior of the rice cookerWritten cleaning schedule not observed. ACTION REQUIRED: Deep, through cleaning required throughout the facility. Develop an effective cleaning schedule.
- 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
- 23. Is the facility maintained in a clean and sanitary condition?
- A buildup of grease is located:-on the mechanical ventilation unit
- 23. Is the facility maintained in a clean and sanitary condition?
- 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?
- Many mouse droppings found under the hold holding units at the front server area and a mouse was located on a glue board. More mouse droppings found in the crawl space beside the dish washing area.
- 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?
- Holes are located under the hot holding units where mice are entering the area. The crawl space beside the dish washing sink needs to be sealed as much as possible to prevent pest entry. The facility is required to work with pest company to identify all pest entry points and seal them in the facility in a manner that will prevent pest entry.
- 23. Is the facility maintained in a clean and sanitary condition?
- A buildup of food and debris is located:-under the food prep table and hand wash sink in the kitchen-behind reach-in coolers, in all hard-to-reach areas in the facility -reach-in cooler doorsA buildup of grease is located:-under the grills, between the food equipment on the cook line, including the floors and walls-on the mechanical ventilation unit
- 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?
- Risk Management Inspection
4 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?
- Many mouse droppings found under the hold holding units at the front server area and a mouse was located on a glue board. More mouse droppings found in the crawl space beside the dish washing area.
- 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?
- Holes are located under the hot holding units where mice are entering the area. The crawl space beside the dish washing sink needs to be sealed as much as possible to prevent pest entry. The facility is required to work with pest company to identify all pest entry points and seal them in the facility in a manner that will prevent pest entry.
- 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 stainless-steel plate located on the floor under the grill is no longer cleanable. Replace so it is easy to clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- A buildup of food and debris is located:-under the food prep table and hand wash sink in the kitchen-behind reach-in coolers, in all hard-to-reach areas in the facility -reach-in cooler doorsA buildup of grease is located:-under the grills, between the food equipment on the cook line, including the floors and walls-on the mechanical ventilation unit
- 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?
- 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?
- The stainless-steel plate located on the floor under the grill is no longer cleanable. Replace so it is easy to clean.
- 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
2 infractions
- 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. Broken tiles are present on the walls beside the stairs. Repair. Tiles on the wall were replaced but were still drying and caulking needs to be cleaned up. 2. The stainless-steel plate located on the floor under the grill is no longer cleanable. Replace so it is easy to clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- Electrical outlets: some also have black build up on them. Replace the covers if you can no longer clean them.
- 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
- 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 still present inside the cabinets and under the hot holding units in the front. Facility MUST identify entry points of where mice are getting into the facility, and seal holes. Clean mouse droppings and monitor.
- 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. Broken tiles are present on the walls beside the stairs. Repair. Tiles on the wall were replaced but were still drying and caulking needs to be cleaned up. 2. The stainless-steel plate located on the floor under the grill is no longer cleanable. Replace so it is easy to clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas have a buildup of food and other debris, require cleaning:1. Electrical outlets: some also have black build up on them2. *NEW*: the magnetic knife holders around the facility: Replace if you can no longer clean them.
- 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?
- Monitoring Inspection
5 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Some bins of food are being stored without covers in the walk-in cooler. Ensure all food is being stored with covers.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Used, soiled napkins were present on the handles of knives being stored on the clean knife storage unit on the wall. These napkins were discarded and knives were cleaned during the 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?
- A large amount of mouse droppings is present inside the cabinets and under the hot holding units in the front. Facility MUST identify entry points of where mice are getting into the facility, and seal holes. Clean mouse droppings and monitor.
- 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. Broken tiles are present on the walls beside the stairs. Repair.2. The stainless-steel plate located on the floor under the grill is no longer cleanable. Replace so it is easy to clean.3. The stool in the kitchen is in disrepair. Repair, repaint or remove from the facility.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas have a buildup of food and other debris, require cleaning:1. Under the grills2. The shelving under the hand sink on the cook line3. The walls and areas around the dishwashing sinks: especially where the clean knives are being stored4. Electrical outlets: some also have black build up on them5. The entire cabinet under the hot holding units where mouse droppings were found
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?