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Hong Kong Restaurant

5027 50 Street Barrhead AB T7N 1L1 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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)?
      • The dishwasher did not have a sanitizer residue. Staff adjusted the supply tube, and a sanitizer residue was obtained. Ensure the dishwasher is tested daily to ensure the dishwasher is working properly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The area below the wood chopping block, including the knife storage area has a buildup of debris. Action shall be taken to clean and sanitize this area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The bottom shelf on the main prep island has a buildup of debris (non-food prep shelf). Action shall be taken to clean and sanitize this area.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The cook was using the handwash sink to rinse cookware. The handwash sink is a dedicated sink for hygiene purposes. Do not use the handwash sink for equipment cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The soap dispenser at the hand sink has a buildup of debris. Action shall be taken increase the cleaning of the dispenser.
  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer used at this facility is Bleach. Sanitizer bucket solutions kept in the kitchen was tested and measured at 0 ppm. Bleach solution was being mixed with soap, which ends up eating away the chlorine, making the sanitizer solution ineffective. Please ensure changing of these solutions more frequently as well as testing concentrations to ensure sanitizer is effective for sanitization of equipment/surfaces. Doing this ensures the prevention of cross-contamination of food that comes into contact with these surfaces.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Meat (raw chicken) is being stored on top of peeled yellow onions. Inspector instructed worker to have onions and meat stored in a manner where cross-contamination will not occur from raw meat onto the vegetables. Prepared ready to eat foods and raw vegetables under refrigerated storage must not be stored below raw meat and fish products to prevent cross-contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Metal bowl was sitting in the hand-sink. Hand sinks shall be available to ensure convenient access to all employees to promote hand hygiene and prevent cross-contamination during food handling. Please ensure to always keep this area clear and accessible at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Front fridge located behind the wok/grill has significant vegetable and food debris build-up in the crevices of the sliding door and on the shelving inside the fridge. 2. Freezers located in the back of the kitchen have significant food debris build-up in the crevices of the door and the middle fridge handle has soil build-up. More cleaning is required for these areas, as handles are constantly touched throughout the day and food is constantly being pulled out of cold-holding storage. Please ensure handles and fridges are wiped down and cleaned more frequently to prevent soil build-up and cross-contamination.