Hong Kong Restaurant
10105 110 Street Fairview AB T0H 1L0 · Food - General
5 inspections
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Prep cooler and hot holding unit is not in good repair and is not being used. Because business is currently slow, these equipment's may not be needed but may be required in the future to meet food safety requirements.Ensure prep cooler and hot holding unit is repaired and available for use when the need arises.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring Inspection
9 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning cloths were not kept inside the sanitizer solution This was corrected during inspection.Ensure cleaning cloths are kept inside the sanitizer solution.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Temperature logs are not available for two freezer and cooler.Ensure temperature logs are completed daily.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- High risk food items such as meat and fish stored in the cooler are not dated.Ensure all high risk food items inside the cooler are dated.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Low temperature dishwasher: concentration of chlorine in final rinse water was 0 ppm. There was a tear in the hose near the pump. Operator repaired it during inspection. After the repair, the dishwasher was tested again and the concentration of chlorine in final rinse water was 100 ppm.Ensure dishwasher is tested for chlorine concentration every day.
- 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 monitoring program has not been implemented and monthly records are not kept.Implement pest monitoring program and keep monthly records.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Flour strainer, deep fryer basket and food storage container was dirty and has been their since last night. This was put to dishwasher for cleaning during inspection.Ensure all dirty utensils and dishware is cleaned at the end of the night.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The entire facility must be cleaned .The following equipment is dirty and must be cleaned:- stove top- microwav-floor-dishwasher-counter space-under dishwasher-dishes-refrigerator -sink-walls-work table beside sinkEnsure the above equipment is cleaned and maintained.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Prep cooler and hot holding unit is not in good repair and is not being used. Because business is currently slow, these equipment's may not be needed but may be required in the future to meet food safety requirements.Ensure prep cooler and hot holding unit is repaired and available for use when the need arises.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning schedule has not been implemented and cleaning logs are kept.Implement cleaning schedule and keep daily cleaning logs.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 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?
- Contact a professional pest control service provider for service. Provide initial report from pest control provider and ensure monthly pest control records are kept.
- 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?
- Demand Inspection
10 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- High risk food items are not dated.Ensure all high risk food items are dated.
- 09. Are chemicals stored and handled in a safe manner?
- Sanitizer bucket was not labeled. Ensure all chemical containers are appropriately labeled especially when they are not in their original container.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Freezer is not equipped with a thermometer to monitor temperature. Ensure all refrigeration units are equipped with a thermometer to monitor temperature.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Digital probe thermometer is not available to verify food safety temperatures.Obtain digital probe thermometer.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Low temperature dishwasher: concentration of chlorine in final rinse water was 50 ppm. Ensure dishwasher sanitizer feed is adjusted so that the concentration of chlorine in final rinse water is 100 ppm.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Bar hand wash sink: liquid soap is not available. Ensure liquid soap in a pump style dispenser is provided at the hand washing sink. Liquid detergent was provided.
- 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 was noted. Mice fecal matter was observed along the wall behind equipment. Ensure a professional pest control service provider is contacted for service. In the mean time clean and sanitize the area contaminated by mice feces.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Several ceiling tiles above the cooking equipment is water damaged. Ensure ceiling tiles are replaced.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The following equipment is dirty and must be cleaned:- stove top- microwaveEnsure the above equipment is cleaned and maintained.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Flour strainer, deep fryer basket and food storage container was dirty and has been their since last night. This was cleaned during inspection.Ensure all dirty utensils and dishware is cleaned at the end of the night.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?