Hong and Sandy Family Restaurant
5015 50 Avenue Wetaskiwin AB T9A 0S3 · Food - General
11 inspections
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Contaminated cleaning cloths were left out on cutting board.Wiping cloths for cleaning food contact surfaces should be routinely cleaned and when not in use kept in sanitizing solution.
- 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 operator was not completing Pest Control Checklist regularly.Please complete this on a monthly basis and keep the completed copy in a file or binder for future review by the PHI.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Demand Inspection
3 infractions
- 15. Is the facility free of a pest infestation?
- In the front register area, there is a buildup of mouse droppings behind the Danby cooler and on the shelves at the rear.Please contact licensed pest control expert to help address the pest infestation issue and make sure that mouse droppings are handled by a certified pest management professional.Please provide service records to our office, once it is completed.
- 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?
- No pest control records available.
- 23. Is the facility maintained in a clean and sanitary condition?
- General Kitchen Cleanliness: Overall, cleaning standards in food preparation areas are not up to code and need significant improvement.Corrective Action: Kitchen needs be thoroughly cleaned and sanitized. Please ensure that the following actions are carried out promptly.Cooking Line: Thoroughly clean all surfaces, especially those under the cooking line, ensuring no build-up remains.Hard-to-Reach Areas: Ensure a detailed cleaning of all hidden areas, including under prep tables and the kitchen floor.
- 15. Is the facility free of a pest infestation?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorine sanitizer in pails measured 200 ppm.Staff diluted the solution and retested using their own test strips. Chlorine solution measured at 100 ppm.
- 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?
- No evidence of pests. Last pest control checklist monitoring date was July 7, 2024.Please ensure pest control checklist records are maintained monthly.
- 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?
- During inspection food permit was not present. Operator claims it might have been dropped somewhere or taken by someone. Food permit receipt was shown. Food permit will be resent via email to be printed and displayed facing the customers.
- 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 work surface is unsuitable as it is made of wood and is improperly finished. Operator informed to not use countertop and place cutting boards on top when processing food.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Two buckets of sweet and sour sauce were left to cool at room temperature between 11 AM and 2:30 PM as confirmed by Sandy Ma and the son. Sandy Ma voluntarily discarded the buckets of sauce.PHI provided education on proper cooling techniques Operator (Sandy Ma) later called PHI to explained that she made a mistake in the estimation of the time the food was left outside. PHI advised them to keep records of temperatures and time of storage.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
2 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- i) Raw and cooked meats were stored together in the Walk-in cooler. ii) Some food items were left uncovered iii) Please ensure that food items are properly stored and arranged in the walk-in cooler.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- i) Foods were stored on the walkways. ii) Foods and non-food items need to be arranged properly. iii) Please create more storage areas to reduce the risk of food contamination.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning cloths were being stored on the edge of a sink. Upon request, they were moved to the sanitizer solution bucket. Please ensure cleaning cloths are stored submerged in sanitizer solution when not in use.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Some containers of sliced vegetables were uncovered in the walk-in cooler. Upon request, the containers were covered. Please ensure food is covered in storage.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A cooked rice scoop was being stored on top of the lid of the rice cooker, which had a visible build-up of dirt on it. Upon request, the scoop was moved to a clean container and the lid for the rice cooker was cleaned. Please store the scoop in a clean container and ensure rice cooker lids get cleaned regularly.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Two metal spider strainers were in disrepair, with frayed wires hanging from the utensil. Upon request, these utensils were disposed of. Ensure that metal utensils are disposed of once they begin to fray. If a metal wire were to break off into food, it could harm a customer.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
6 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Buckets of vegetables in the walk-in cooler and a basket of nuts in the basement were observed to be uncovered. Please ensure all foods are covered once they have been chopped or processed in any way.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A bucket of meat and a bucket of chopped vegetables were being stored on the floor. Please ensure all foods are stored at least 6 inches off the floor at all times.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Large amounts of frozen food had been removed from the freezer and was waiting to be cooked. Please only remove the amount of food that is going to be cooked immediately and store any excess in the cooler until it is going to be cooked. Food was measured at 6-7C at the surface.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher was connected to an appropriate sanitizer; however the machine was not dispensing sanitizer during the wash cycle. Chlorine was measured to be 0ppm. Please have the dishwasher serviced ASAP and contact PHI Wynnychuk once it has been repaired and can dispense 100ppm chlorine. Until it is repaired, please use it only to clean dishes and use the two-compartment sink method for sanitizing. A document with information on this method will be attached to this report.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A metal spider strainer was observed to be damaged with small wires fraying off of it. Upon request, the strainer was thrown away by a staff member. Please regularly inspect utensils and equipment. Once tools such as spider strainers become damaged and are fraying, dispose of the tool and purchase a new one to prevent frayed wires from contaminating food.
- 23. Is the facility maintained in a clean and sanitary condition?
- Walk-in freezer is overfilled and very cluttered with frozen foods, please try to organize it the best you can so the foods in the back are more accessible when they are needed.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Walk-in freezer is overfilled and very cluttered with frozen foods, please try to organize it the best you can so the foods in the back are more accessible when they are needed.
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
0 infractions