Hong Kong Restaurant
113 MacKenzie Ave Revelstoke BC V0E 2S0 · Restaurant - Food Service
16 inspections
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): No surface sanitizer was available for use during the inspection. To eliminate pathogens on food contact surfaces, an approved sanitizer must be used. Obtain and use an approved sanitizer for all food contact surfaces and verify the concentration using test strips.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Wiping cloths were observed on counters throughout the kitchen. When in continuous use, wiping cloths must be stored in a sanitizer solution. Store wiping cloths in sanitizer solution.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Container used to hold utensils was observed to be dirty. Clean the container.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F1.7 Are foods protected from contamination?
- Observation(s): Containers of food were observed in coolers with no lids. To prevent contaminating food, containers should have lids. Cover the exposed food items in the coolers.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7 Are foods protected from contamination?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Pork, beaten eggs and cut vegetables were observed sitting on the counter at 13°C. Hazardous foods must be stored at 4°C or below to prevent the growth of pathogens. Either store the food in a cooler, or use the food within 2 hours.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Front staff was observed drying hands with a towel. Hands must be dried with a single service hand drying product such as paper towel, as reusable towels can grow bacteria and contaminate hands.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B - There is an accumulation of old food and grease throughout the restaurant. Food premises must be kept clean to ensure safe food handling and prevent the harbourage of pests. Clean the kitchen thoroughly. F2.5B - There is cardboard being used throughout the restaurant to catch grease, store dishes on, and store utensils in. Cardboard cannot be cleaned, which may enable bacteria to grow and contaminate food surfaces. Do not use cardboard in this manner in the kitchen, and remove old cardboard. F2.5C - Wiping cloths were observed sitting out at room temperature throughout the kitchen. When in continuous use, wiping cloths must be stored in a sanitizer solution. Store wiping cloths in sanitizer solution. F2.5K - Knives were observed being stored in between equipment against dirty surfaces. These areas are not easily cleaned, and may contaminate the clean knives. Do not store knives in these locations, and store knives in a easily cleanable location.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Kitchen hand sink paper towel dispenser was empty. Handwashing sinks must be supplied with a single service hand drying product such as paper towel to ensure proper hand washing. Replace the paper towel in this dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Eggs were being left out at room temperature. Hazardous foods must be stored at 4°C or below to prevent the growth of bacteria.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): 1. Sanitizer test strips were discolored and appeared expired. Obtain new chlorine test strips. 2. Probe thermometer was no longer working. Obtain a new probe thermometer so that proper cooking temperatures can be monitored.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Bleach and soap were being mixed for sanitizing. Soap and bleach must not be mixed, as they may not be as effective when mixed together. Only mix bleach and water for a chlorine sanitizing solution.
- F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. Fried foods were observed cooling down in cardboard boxes. Food must be cooled and stored in food safe containers to prevent contamination. Cardboard must not be used to store fried foods. 2. Cardboard was observed next to the stove and on top of the gas stove. All equipment, food contact surfaces and utensils must be food grade and stored in a clean, sanitary, safe manner. Carboard on the stoves is a fire hazard and may lead to the accumulation of contamination. Remove this cardboard and don't store cardboard near stoves.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Scoop handles were observed in food containers. Ensure scoop handles are stored outside containers to prevent contamination.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Missing thermometer in mini-fridge by the server station. Note: Please use chlorine test strips to verify the sanitizer concentration.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. Some containers of food stored in walk-in cooler and sliding door cooler do not have lids to protect from contamination. Please provide lids or use plastic wrap. 2. Several containers of dry foods do not have pest-proof tight-fitting lids. Please replace these lids. 3. Observed several non food-grade containers being used to store food items. Please use food-grade containers for storing foods or food-grade liners should be used. 4. Observed several cans of opened food items in the sliding door cooler. One of the cans is tomatoes, which are high-acid foods. Operator was instructed to transfer the tomatoes to a food-grade container. Chemical contamination can occur during storage when the metal from the can contact the high-acid food. 6. Observed an accumulation of grease and debris under the grill/cook line. This is a recurring infraction. A routine cleaning procedure must be in place.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Staff washroom was out of paper towel. Paper towel was replaced at the time of inspection.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
4 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): A selection of potentially hazardous foods are being kept out (were brought out no more than one hour ago) to facilitate access during prep (eg. noodles, rice, cut vegetables, egg wash, raw meat, bean sprouts, rehydrated vermicelli). Many of them are stored in cold water or will be cooked within 2 hours, however I discussed that the amount of food out is an ongoing problem. Operator put the foods that are not immediately in line to be prepped back in the walk-in unit. We firmly reviewed that only foods that are to be prepped immediately should be removed from cold storage. This issue arises from a lack of a prep fridge on the line. Operator indicated that she will start looking for a suitable unit.
- F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Food handlers at this premises use heavy duty rubber gloves when handling foods. The gloves are not viewed to be washed after each use. I reminded that gloves are not to replace regular and proper handwashing and that gloved hands must also be washed at the same frequency as hands would be washed to maintain sanitation and protect foods from contamination.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): 1. All bulk goods (sauces, flour, sugar) must be covered to protect from contamination. 2. Do not use reusable cloths to cover foods in walk-in cooler. 3. Ice cream cones must be stored so that they are protected from contamination--suitable arrangement was reviewed and setup was corrected. Please also ensure spoons are displayed with handles up.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1. The drywall behind the double sink is worn and in disrepair. Please remove worn components and repair wall. Ideally install a water-resistant backing behind the sink. 2. Back screen door needs cleaning. 3. Wooden shelf beside grill area is to be replaced with a unit that is easy to clean and non-pervious to moisture. We discussed plastic or stainless options. 4. Grease accumulation is noted under the cooking/grill line. Milk crate cartons around the premises also look dirty. Please clean.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
6 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1. In preparation for a tour group, high volumes of prepped raw ingredients (eg. tofu, shrimp, cut vegetables, vermicelli) have been pulled out of the fridge. Products measured between 5°C-15°C. Tour group was indicated to be delayed and was to arrive in 20-30 min. I reviewed with the operator that foods should only be taken out of temperature control conditions at the time they are to be used. It would be reasonable to do so when the tour arrives. 2. Bulk volume of cut vegetables (for chop suey) and noodles for frying are being left out during the buffet period. Product was measured at 15°C and was indicated to have been pulled out an hour ago. Products were returned to the cooler at the time of inspection. I discussed that only small volumes should be brought out for the buffet period as needed. Please remember that foods cannot be out for more than a cumulative period of 2 hours.
- 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Please ensure access to handwash station is never blocked. A crate of raw shrimp was sitting on the handwash sink. This was corrected at the time of inspection.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): 1. Some foods (in containers/bowls/crates) are being stored on the floor in the walk-in cooler. Please keep foods a minimum of 6" off the ground. 2. Ice cream cones are displayed in holder on top of ice cream case. This placement subjects cones to possible contamination by customers or dust/debris. Operator indicated cones will now be kept in plastic wrap in original boxed container prior to use.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1. Operator only has a candy/deep fryer thermometer which is not able to probe into the core of food products for temperature checks. Please obtain a waterproof, maximum temperature holding probe thermometer that can be used to assess core food temperatures as well as dishwasher sanitizing temperature. 2. Please clean premises (walk-in cooler and fan, under equipment). Please do not use cardboard to overlay areas. Clean and sanitize as needed when dirty. As pointed out during the inspection, some rodent droppings are noted in the back corner of the kitchen dry storage area. No other signs of rodent infestation is noted, which suggests that this is no longer a current problem. Please clean away droppings and monitor for additional signs of rodents.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Owner has multiple family members visiting and helping out in the kitchen. Please ensure all workers in the kitchen have reviewed and understand the food safety plan. Please keep a copy of your food safety plan on site.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Owner has multiple family members visiting and helping out in the kitchen. Please ensure all workers in the kitchen have reviewed and understand the sanitation plan. Please keep a copy of your sanitation plan on site.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
1 infraction
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Some food products are uncovered in the walk-in cooler. Some double-stacking is noted. Please cover all foods to protect from contamination. Containers of cut vegetables in glass door fridge are also covered with cloth to prevent freezing. I discussed refraining from using cloth (albeit clean) to directly cover food and recommended using single use items instead. Temperature of the unit may also be adjusted to prevent freezing.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Monitoring
2 infractions
- 13.4 - Are hand washing stations easily accessible?
- Observation(s): The handwash station was cluttered with thermos and food warmers. It was discussed that this area must be kept clear for handwashing. This condition was corrected at the time of inspection.
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Observation(s): A palette of raw eggs was left on the counter. A large bin of pre-fried pork was being held out of a temperature controlled environment - product measured at 12°C. Operator had just finished serving a tour group and the lunch buffet. Both products were returned to the cooler at the time of inspection. The operator and I reviewed that it was ok to leave foods out so that they are more accessible during rush periods but that only a portion that will be used up within a two hour period should be kept out. The products should also be covered to protect from contamination.
- 13.4 - Are hand washing stations easily accessible?
- Monitoring
1 infraction
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Observation(s): Three palettes of eggs still in plastic wrap were sitting at room temperature. Operator indicated these eggs were just purchased. Reminder was given to owner that eggs must be stored in the refrigerator. Eggs were moved into the walk-in unit at the time of inspection.
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Monitoring
0 infractions
- Monitoring
1 infraction
- 12.5 - Are foods protected from contamination?
- Observation(s): Please keep all foods covered to protect from contamination (eg. roll up flour and rice packages when not in use)
- 3 or more Observations, Low Severity of Consequences : Food must be protected from contamination.
- 12.5 - Are foods protected from contamination?