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Hoang Long 888

9892 Jasper Avenue NW Edmonton AB T5J 5C6 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The was only one compartment sink in the dishwashing area. Ensure a 2- compartment sink is installed at a minimum.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment needs to be cleaned and maintained in a sanitary manner.- The top of the dishwasher.
  3. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food in the walk-in cooler were not covered.Ensure food is only stored in food safe containers and cover all food in storage.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The was only one compartment sink in the dishwashing area. Ensure a 2- compartment sink is installed at a minimum.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment needs to be cleaned and maintained in a sanitary manner.- The tray in the prep cooler by the cook area- The bulk food storage bins- The top of the dishwasher.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The walk-in freezer needs to be organized to facilitate proper cleaning.
  4. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Food was stored in a garbage bag in the walk-in freezer.2. Food in the walk-in cooler were not covered.Ensure food is only stored in food safe containers and cover all food in storage.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • March 4th,2025- A re-inspection was conducted and the dishwasher was still at 64C. Operator contacted a technician for repairs and promised to use single use utensils until dishwasher is serviced.The dishwasher was measured at 64C at dish level after several cycles. Operator indicated that the dishwasher takes a while to heat up.Ensure the dishwasher is maintained at a temperature of 71C at dish level. Sanitize washed dishes from the dishwasher in 100ppm of bleach solution using the 1-compartment sink until rinse temperatures can be maintained at 71C internally.A reinspection will be completed on the 4th of March, 2025.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment needs to be cleaned and maintained in a sanitary manner.- The tray in the prep cooler by the cook area- The bulk food storage bins- The top of the dishwasher.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The walk-in freezer needs to be organized to facilitate proper cleaning.
  5. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer solution in the bucket was measured at 0ppm of chlorine. A fresh solution was prepared and measured at 100ppm of chlorine during inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Water-soaked noodles were stored at room temperature, in an open bucket and next to the mop and mop bucket filled halfway with dirty water.Food was stored in the cooler during inspection.Ensure high risk food is stored in the cooler, covered and away from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Food was stored in a garbage bag in the walk-in freezer.2. Food in the walk-in cooler were not covered.Ensure food is only stored in food safe containers and cover all food in storage.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was measured at 64C at dish level after several cycles. Operator indicated that the dishwasher takes a while to heat up.Ensure the dishwasher is maintained at a temperature of 71C at dish level. Sanitize washed dishes from the dishwasher in 100ppm of bleach solution using the 1-compartment sink until rinse temperatures can be maintained at 71C internally.A reinspection will be completed on the 4th of March, 2025.
    • 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?
      • Black items that looked like mice droppings were observed on the shelf where the measuring scale is stored. Ensure the indicated area is cleaned and sanitized. Consult with your Certified Pest Operator on best management practices.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment needs to be cleaned and maintained in a sanitary manner.- The meat slicer- The tray/shelf beneath the measuring scale.- The tray in the prep cooler by the cook area- The bulk food storage bins- The top of the dishwasher.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The walk-in freezer needs to be organized to facilitate proper cleaning.2. The indicated areas need to be cleaned and maintained in a sanitary manner.- The walls behind the dishwasher- The walls and ceiling above the storage shelve opposite the dishwashing area.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A lemon scented bleach container was observed in the dishwashing area.Acquire regular bleach (non-scented) for sanitizing dishes, utensils and food contact surfaces.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Black garbage bags were used to store food inside a walk-in freezer.Use food grade packaging materials to store food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust and dirt build up was noted on the wall, and ceiling tiles in the back dishwashing and food preparation area. Hard to reached area in the kitchen were unclean.Clean the walls and ceiling in the back kitchen area as well as hard to reached areas.