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Hoang Long 888 - Events

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

10 inspections

  1. Risk Management Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach/chlorine sanitizer was measured at 1000ppm with bleach/chlorine test strips. Ensure bleach/chlorine sanitizer is maintained at 100ppm. The operator prepared a 100ppm bleach/chlorine sanitizer during the inspection.
  2. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Upright cooler is operating at 20C. (the cooler is empty)
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Prepared sanitizer was not available at the time of inspection.Chlorine solution at 100ppm made
  5. Demand Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Demand Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A sneezeguard was asked to be installed on the side of the buffet style hot holding unit. At the event, the set up of the hot holding unit was turned to the side and open to the public. There was no proper setback distance to reduce cross contamination.
    • 21. Is refuse being managed in a suitable manner?
      • Hand sink drain was missing proper plumbing. The grey water was emptying into a grey water container. The operator was informed to install proper plumbing as the event was greater than 3 days. Should proper plumbing be missing by the next reinspection, approval would be revoked. Two compartment sink had proper plumbing for drainage.
  8. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pieces of cooked beef held on the hot plate measured at 34C, needs to be held >60 C, The operator was instructed to maintain the heat setting to ensure a constant>60C and not turn it on and off. Meat reheated to >74C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Staff did not know initially where the probe thermometer was located. The booth manager had to be called to determine its location. Corrected. Staff were instructed to monitor the hot holding temperatures frequently.
  9. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No pre-made sanitizer solution.- Operator was instructed to prepare a 100 ppm bleach-water solution and have it readily available at all times.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff member was observed repeatedly wiping their gloved hands with a reusable cloth towel.- Proper disposable glove use reviewed with staff.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked beef in the steam table measured at 28C, needs to be at >60C. Operator is turning the heat setting on and off. The operator was instructed to discontinue this practice and reheat the beef to >74C before placing back into the steam table.
  10. Demand Inspection

    0 infractions