Hong Kong Gardens
425 13 Street N Lethbridge AB T1H 2S3 · Food - General
11 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- One flat of unclean, non‑uniform eggs were observed on site. Eggs were to be removed from the premises and a discussion on approved sources was had.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There was no sanitizer readily available for the operator to use on food contact surfaces at the time of inspection. A chlorine (bleach) sanitizer was mixed and measured 100 ppm during the inspection.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The mechanical dishwasher measured 0 ppm chlorine. The sanitizer bucket appeared transparent (instead of yellow) and was replaced during the inspection; however, it still measured 0 ppm. Inspector directed staff to use the 2-compartment sink method until the dishwasher is operational. Operator was going to call chemical technician. Additionally, the chlorine test strips on site were expired. Please obtain new strips.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was grease accumulation on shelving units across from the cookline which must be cleaned.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Monitoring Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Smallest chopping block in back areas is in poor repair, which makes is difficult to clean. Please resurface the chopping block to make it smooth and easily cleanable.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Risk Management Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Some bulk food containers were observed in disrepair. Please ensure that any bulk containers in disrepair are replaced to prevent food contamination from occurring.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Some bulk containers had a build-up of grime on the outsides. Please ensure that these are cleaned and sanitized to prevent cross-contamination from occurring.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The can opener had a build-up of grime on it.Please ensure that the indicated equipment is clean and sanitized to prevent cross-contamination from occurring.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Some bulk food containers were observed in disrepair. Please ensure that any bulk containers in disrepair are replaced to prevent food contamination from occurring.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Some bulk containers had a build-up of grime on the outsides. Please ensure that these are cleaned and sanitized to prevent cross-contamination from occurring.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Back chopping blocks used for meat are in poor repair and require resurfacing.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The can opener had a build-up of grime on it.Please ensure that the indicated equipment is clean and sanitized to prevent cross-contamination from occurring.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Some bulk containers had a build-up of grime on the outsides. Please ensure that these are cleaned and sanitized to prevent cross-contamination from occurring.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Some bulk food containers were observed in disrepair. Please ensure that any bulk containers in disrepair are replaced to prevent food contamination from occurring.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The can opener had a build-up of grime on it.Please ensure that the indicated equipment is clean and sanitized to prevent cross-contamination from occurring.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Back chopping blocks used for meat are in poor repair and require resurfacing.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Back chopping blocks used for meat are in poor repair and require resurfacing.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- No iodine present in glasswasher upon inspection. Operator refilled iodine during inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel missing from hand wash station in kitchen. Operator stocked paper towel during inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- Slide door cooler requires cleaning. Noted build up of food debris, especially on racks and in door seal.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher 0pppm chlorine upon inspection. Inspector primed and ran machine twice. Chlorine 100ppm after second cycle.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Some containers are in poor repair and require replacing. Please replace containers that are no longer easily cleanable or held together with duct tape.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Butcher blocks are in poor repair and are no longer smooth or easily cleanable. Butcher blocks must be resurfaced or no longer used.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Butcher blocks are in poor repair and are no longer smooth or easily cleanable. Butcher blocks must be resurfaced or no longer used.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring Inspection
2 infractions
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Containers or lids are in use that in poor repair and need to be replaced. Please replace containers when they are cracked/broken or are in poor repair. Only use containers that can be washed and sanitized.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Butcher blocks used to cut meat require resurfacing. Surface is no longer smooth or easily cleanable.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?