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Hong Huong Restaurant

14425 Miller Boulevard NW Edmonton AB T5Y 0L4 · Food - General

5 inspections

  1. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A plastic pot with handle was stored inside the pail of broth. Store utensils in a sanitary manner.
    • 09. Are chemicals stored and handled in a safe manner?
      • A can of insecticide was stored in the storage/electrical room. Remove insecticide from food establishment.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Kitchen hand sink had soap, paper towels, hot and cold water. However, the drain was draining slowly. Repair or replace sink to allow for proper drainage. The handles also had some buildup of food, please keep clean.
    • 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?
      • In house pest control monitoring was in place. Operator conducts visual inspections but does not record findings. It is important to retain written records when monitoring for pest activity.Mouse droppings were present near the chest freezers in the electrical room.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • High touch areas of cooler door and drawer handles contained buildup of dried food. Ensure high touch areas such as handles are cleaned frequently.Two metal strainers were in poor repair, and operator was instructed to discard.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of items throughout the facility. Reduce the number of items to allow for proper pest management.The ceiling throughout the facility had a large accumulation of dust and debris. Please clean the affected areas.Walls by the dishwashing area had a buildup of food splatter and grease. The area is due for cleaning.
  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine concentration in the sanitizer spray bottle at the front was observed to be less than 50 ppm.Correction:-Fresh chlorine sanitizer solution prepared 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)?
      • Chlorine test strips were not available.Correction:-Ensure that chlorine test strips are 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?
      • The facility is self-monitoring for pest control.No records were available.Correction:-Ensure pest control records are available for review.-PHI to send AHS pest control checklist.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer residual noted in the solution at the front
    • 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?
      • Pest control records were not available for review. A copy of the monthly pest control checklist was provided
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Extra cleaning required on ceilings, walls, and coat hook near to the exhaust canopy
  4. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Keep on removing the excess amount of STUFF in the facility to make it easier to keep clean, organized and pest free.
  5. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Keep on removing the excess amount of STUFF in the facility to make it easier to keep clean, organized and pest free.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water faucet at the hand sink is being shut off because it leaks. FIX the leak, DO NOT shut the water off.Paper towel is NOT in a proper dispenser.
    • 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?
      • A valid Food Handling Permit is not posted.Your current Permit would have been emailed to you. Please find it, print it and post it where the public can see it.
    • 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?
      • REPEAT VIOLATION.An expired Food Handling Permit is posted STILL.
    • 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 ceiling in the immediate kitchen area is DIRTY.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Areas in the kitchen are dirty.-The small black refrigerator is dirty on the inside AND outside.-The wall ABOVE the small black refrigerator is dirty with food splash and grime.