Skip to content
Loading map…

Hong Kong House

10833 100 Street Grande Prairie AB T8V 2M7 · Food - General

12 inspections

  1. Demand Inspection

    3 infractions

    • 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?
      • Evidence of pest activity was observed in the mechanical room. Mouse droppings were noted along the perimeter walls. A mouse trap was present in the room, and the most recent pest control record indicated that six mice had been removed from this area. A hole was also observed in the ceiling, which may be serving as a potential entry point. Evidence of pest activity was not noted in the food preparation or storage areas Corrective actions:- Ensure safe and thorough cleanup of mouse droppings in the mechanical room.- Repair and seal the identified ceiling opening to prevent pest entry.- Notify the landlord that there may be an entry point within the building structure allowing pests to access the ceiling/roof area.
    • 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 condensate drain hose for the walk-in cooler is currently discharging into a handwashing sink that is not in use at this time. ** Ensure the condensate drain hose is proper plumbed into a floor drain** Place a "Do Not Use" sign on the hand sink until the condenser hose has been properly connected to an appropriate drain.Update:Condensate hose will be allowed to discharge in the sink as long as a do not use sign is displayed for the sink as this is the only drain it can discharge into.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dirty utensils are found in storage at the back stainless steel table. Operator noted they are not in use** Ensure all utensils no longer in use are discarded. Otherwise, all utensils stored within a facility are expected to be in a clean and sanitary state.
  2. Demand Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were noted on the counter. Cloths were moved to sanitizer bucket during the inspection** Ensure cleaning cloths are stored in a sanitizing solution when not in use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw chicken is being washed in the compartment sink closest to the walk-in cooler** Do not wash raw chicken in the sink as it increases the spread of pathogens.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Three large batches of chicken balls and a large batch of rice are on the counter cooling prior to being stored in the cooler. Operator noted the cooked food items had been out for 2 hours already and was instructed to move everything to the cooler to finish cooling off. ** Ensure that large batches are cooled in an ice bath or divided into smaller batches to facilitate faster cooling.** When cooling, food should be cooled down from 60C to 20C within 2 hours and then placed in the cooler where it cools further from 20C to 4C within 4 hours.** Use a timer when preparing multiple items to track holding times and ensure proper cooling.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler behind the wok station is not equipped with a thermometer** Ensure all coolers are equipped with a functional thermometer
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand washing sink by the wok frying station is not operational. ** Repair hand washing sink
    • 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 condensate drain hose for the walk-in cooler is currently discharging into a handwashing sink that is not in use at this time. ** Ensure the condensate drain hose is proper plumbed into a floor drain** Place a "Do Not Use" sign on the hand sink until the condenser hose has been properly connected to an appropriate drain.
    • 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 door of the bathroom that open directly into the kitchen was left open** Ensure the bathroom door is equipped with a self-closing mechanism so that it remains closed after use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice machine has evidence of debris build up** Ensure ice machine is drained and thoroughly cleaned and disinfected before refilling
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A broken ice machine is being stored on the back stainless steel table ** Ensure all equipment that is broken and not in use is discarded from the facility
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dirty utensils are found in storage at the back stainless steel table. Operator noted they are not in use** Ensure all utensils no longer in use are discarded. Otherwise, all utensils stored within a facility are expected to be in a clean and sanitary state.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The condenser fan in the walk-in cooler is dripping** Ensure to get the walk-in cooler condenser fan serviced
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas are not being maintained in a sanitary condition:- hand washing sink handle- paper towel dispenser handle- walls- hard to reach areas- hood vents- ceiling vents** Ensure the above noted areas are adequately cleaned and the facility is maintained in a sanitary manner.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    2 infractions

    • 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?
      • A gap was noted along the bottom of the back door leading to the outside. After reviewing pest control records, 2 mice were found in the above noted area ** Ensure weather stripping creates a seal to prevent the entry of pests
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The prep cooler behind the frying station was measured at 8C. Operator was instructed to move food to the walk-in cooler during the inspection ** Ensure cooler is repaired and not used to store food until able to maintain a temperature of 4C or below
  5. Demand Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The bulk food storage containers for sugar, MSG, flour, etc. were noted with a build-up of hardened food around the bin opening** Ensure to thoroughly cleaned the bulk food bins. Remove food from bins into a clean container prior to cleaning to prevent contaminating the bulk food supply.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Meat was found thawing in a prep sink under running cold water prior to cutting and portioning. Operator was instructed to move the meat into the cooler immediately as the meat was no longer frozen. A proper thawing method was implemented. However, ensure meat is cooked or moved into the cooler once thawed and not left out for extended periods of time.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The staff washroom hand sink was not equipped with paper towel** Ensure to refill the paper towel dispenser
    • 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?
      • A gap was noted along the bottom of the back door leading to the outside. After reviewing pest control records, 2 mice were found in the above noted area ** Ensure weather stripping creates a seal to prevent the entry of pests
    • 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 dry storage shelving units are lined with cardboard** Ensure to remove all cardboard as the surface is nor cleanable
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice machine was noted with an accumulation of debris ** Ensure to drain ice machine and thoroughly clean and disinfect prior to refilling
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The prep cooler behind the frying station was measured at 19C. Operator is aware and confirmed that the cooler is not in use. Cooked food was found in the cooler and was discarded during the inspection** Ensure cooler is repaired and not used to store food until able to maintain a temperature of 4C or below
  6. Monitoring Inspection

    0 infractions

  7. Risk Management Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • There is no adequate cleaning and sanitizing step between the handling of raw meats and vegetables on the same surface.- ensure all surfaces and equipment that come into contact with food are maintained in a sanitary condition and are being washed and sanitized in a manner that removes contamination.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Foods are being stored in bowls on the kitchen floor and are not being protected from contamination, namely: raw shrimp, cooked ginger beef, and a bag of cabbage.- foods were discarded during the inspection- ensure foods are handled and stored in a manner that protects them from contamination
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food items are stored on the floor of the walk-in cooler. No room to walk inside the walk-in cooler. - ensure foods stored in the walk-in cooler and done in a sanitary manner- ensure walk-in cooler is cleaning and organized to prevent an insanitary storage environmental
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw meat was being thawed in the sink submerged in water. - ensure foods are thawed properly under running cold water
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • High risk foods, namely, chicken balls, battered fish and battered shrimp, were being stored at room temperature. - temperature measured using a probe thermometer at 10C- operator was instructed to discard food- ensure high risk foods are stored in the cooler at 4C or below or hot held at 60C or higher.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A sanitation program has not been implemented or followed.- ensure a written sanitation plan is established and followed appropriately
  8. Demand Inspection

    15 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • High risk foods in the walk-in cooler were not adequately labelled and dated. - ensure high risk foods stored inside the cooler are labelled and dated appropriately
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Several dirty cleaning cloths were noted on the food prep counters not being stored in sanitizer buckets and in poor condition - ensure that all cleaning cloths are stored in sanitizer buckets containing the appropriate concentration of sanitizer to prevent the growth and spread of bacteria. - ensure cleaning cloths in poor condition are discarded and replaced
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The only prepared sanitizing solution was noted out of reach, on the floor, under the food storage table. Sanitizing solution had no cleaning cloths or signs of being used for sanitizing surfaces. - ensure sanitizing solution is not only prepared but is being used throughout the day
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food storage containers throughout the facility are in insanitary conditions.- ensure all food storage containers are adequately cleaned and sanitized regularly.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • There is no adequate cleaning and sanitizing step between the handling of raw meats and vegetables on the same surface.- ensure all surfaces and equipment that come into contact with food are maintained in a sanitary condition and are being washed and sanitized in a manner that removes contamination.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Foods are being stored in bowls on the kitchen floor and are not being protected from contamination, namely: raw shrimp, cooked ginger beef, and a bag of cabbage.- foods were discarded during the inspection- ensure foods are handled and stored in a manner that protects them from contamination
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Foods in the walk-in cooler and on the dry storage shelves are not being stored with adequate lids. - ensure foods are handled and stored in a sanitary manner that protects them from contamination
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food items are stored on the floor of the walk-in cooler. No room to walk inside the walk-in cooler. - ensure foods stored in the walk-in cooler and done in a sanitary manner- ensure walk-in cooler is cleaning and organized to prevent an insanitary storage environmental
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Utensils are being stored inside food bulk containers- ensure food utensils are stored in a sanitary manner to protect food from contamination
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw meat was being thawed in the sink submerged in water. - ensure foods are thawed properly under running cold water
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • High risk foods, namely, chicken balls, battered fish and battered shrimp, were being stored at room temperature. - temperature measured using a probe thermometer at 10C- operator was instructed to discard food- ensure high risk foods are stored in the cooler at 4C or below or hot held at 60C or higher.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink was not equipped with liquid hand soap or paper towel.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Additional food safety training required due to a lack of understanding of safe food handling.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas of the facility including equipment are not sanitary, namely: kitchen surfaces, exhaust hood, surface of equipment, shelves, countertops, storage bins, garbage bins, utensils, cutting boards, flat top grill, floors under equipment including hard to reach areas, walk-in cooler floors, hand washing station including the liquid soap pump dispenser and paper towel dispenser.- ensure that all surfaces and equipment are maintained in a sanitary condition through adequate cleaning and sanitizing
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A sanitation program has not been implemented or followed.- ensure a written sanitation plan is established and followed appropriately
  9. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Several dirty cleaning cloths were noted on the food prep counters not being stored in sanitizer buckets.- ensure that all cleaning cloths are stored in sanitizer buckets containing the appropriate concentration of sanitizer to prevent the growth and spread of bacteria.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The wok grill area was noted covered in food debris and in an unsanitary condition.- ensure that all food prep areas are maintained in a sanitary condition, adequately cleaned, and sanitized to prevent contamination.
  10. Monitoring Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Several dirty cleaning cloths were noted on the food prep counters not being stored in sanitizer buckets.- ensure that all cleaning cloths are stored in sanitizer buckets containing the appropriate concentration of sanitizer to prevent the growth and spread of bacteria.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The food mixer was noted unclean with debris left inside.- ensure that food equipment that cannot go through the dishwasher is properly cleaned, sanitized in place, and maintained in a sanitary condition.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food items in the freezer, in the cooler behind the fryer, in the large walk-in cooler, and sauces on the food prep table are being stored in containers with no protective covering. - ensure that food is protected with adequate covering during storage to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Rice, cornstarch, and salt bulk bins were noted with scoops left inside. Operator was instructed to correct violation. - ensure that utensils and scoops are stored outside of food continers at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Breaded meat was noted in bowls on the counter measured at 24C. Operator was instructed to toss it out.- Ensure food is maintained at a temperature of 4C or below or kept hot at a temperature of 60C or above.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Precut vegetables are being stored on the counter. Operator was instructed to move vegetables to the cooler.- ensure that produce is stored appropriately, with adequate covering, under refrigeration once it has been cut if not being used immediately.
    • 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 weather stripping on the back door was noted in disrepair and allowing the entry of pests. - ensure that the weather stripping is repaired to prevent a possible infestation.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Sanitizer buckets that were available were being stored on the floor. - ensure sanitizer buckets are stored in reach and in a sanitary manner to allow for easy access and to prevent the decline in sanitizer concentration due to consistent fall of debris into the sanitizer.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • The dishwasher was noted with dirty dishes on the right side and a 3 compartment sink on the left side which was defrosting raw meat. There is a lack of flow from dirty to clean.- ensure that clean dishes are not becoming re-contaminated after going through the dishwasher by providing appropriate dirty to clean flow of traffic.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Knives stored in a bin were noted unclean.utensils stored in a drawer were noted unclean as well as the drawer in which the utensils were stored. - ensure that all utensils are properly cleaned prior to sanitizing and visually inspected for cleanliness prior to being stored for use- ensure that drawers and containers storing utensils are maintained in a sanitary manner.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The wok grill area was noted covered in food debris and in an unsanitary condition.- ensure that all food prep areas are maintained in a sanitary condition, adequately cleaned, and sanitized to prevent contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The food prep areas, around the walk-in freezer and walk-coolers is cluttered and not kept organized due to boxes limiting moving space around and the ability to properly clean. - ensure that the kitchen area is maintained uncluttered and organized to allow for adequate cleaning and prevent the harboring of pests.
  11. Risk Management Inspection

    0 infractions

  12. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cleaning clothes was found on the counter- Sanitizer solution was not prepared.Ensure wet cleaning cloth are immersed in sanitizer solution, or in laundry when not in use.
    • 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 mechanical ventilation hood system is past its due date for professional maintenance.- Operator indicated professional cleaning was booked for 2nd of August, 2023.Ensure ventilation hood is professionally maintained.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - Food storage bucket was unclean.- The prep cooler was unclean, over filled and unorganized.Ensure the indicated areas are organized, clean and maintained in sanitary condition at all times.