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Hong Kong Eatery

Bay 5 - 700 Signal Road Fort McMurray AB T9H 4V8 · Food - General

2 inspections

  1. Risk Management Inspection

    0 infractions

  2. Initial Inspection

    8 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Crates of raw shelled eggs were stored on the top shelving above vegetables and cooked foods in the walk-in cooler.Store raw eggs separately or below vegetables, cooked or ready to eat foods prevent cross contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Box of frozen foods was stored on the floor in the walk-in freezer.Bins and pail containing foods were stored on the floor of the walk-in cooler. - Store all foods and beverages at least 6 inches off the floor.Foods were stored uncovered inside the walk-in cooler and on the dry storage shelving. - Cover all foods during storage.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops without handles was observed on top of the uncooked rice inside storage bin.Ensure utensils used for portioning bulk foods have handles and the utensil handles are kept out of thefoods or stored away from the food.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Improper manual dishwashing demonstrated by the operator and food handler. Cooking utensils and food storage equipment were not sanitized after it is washed with detergent and rinsed. Food handlers were not trained in the use of two-compartment sinks for dishwashing. Inspector instructed the operator on the following steps for manual dishwashing. Procedure for using a two-compartment sink was provided via email. Dishes should be:i) thoroughly scraped clean of visible foreign materials and food scraps;ii) washed in the first compartment sink in detergent solution capable of removing grease and food particles and that is maintained at a temperature of not less than 45oC (1130 F);iii) rinsed in the second compartment sink in clean potable water maintained at a temperature of not less than 45oC (1130 F); andiv) sanitized in the third compartment sink by immersion, for at least 2 minutes in a chlorine solution of 100 - 200 mg/L available chlorine at a temperature of not less than 45oC (1130 F).v) dishes should be air-dried.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Inadequate lighting in the dry storage shelving area leading to the back exterior doors. Lighting in the in this storage area was dim.Provide adequate lighting at the storage area for effective food protection, cleaning and pest control.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Inadequate shelving observed inside the walk-in freezer. Foods stored on broken shelving. Adequate shelving should be provided so that all foods may be stored off the floor. All food and food items must be maintained a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Surfaces of the following equipment were insanitary and require cleaning and sanitizing:- Lids of the bins in the dry storage area towards the back exterior doors. - Surfaces of the shelving units in the back storage area. - Interior surfaces of the cooler at the cooking area was dirty with debris.Thoroughly clean all surfaces around the kitchen, food storage area, walk-in coolers and freezer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The walls of walk-in cooler and floors around the food service area in the middle kitchen was insanitary with food spills and debris.Clean surfaces thoroughly to remove debris and sanitize using recommended sanitizer solutions at the adequate concentration.