Hong Kong Restaurant
5414 46 Avenue Taber AB T1G 2A9 · Food - General
6 inspections
- Monitoring Inspection
0 infractions
- Demand Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Floors along walls, under equipment and shelving, and around the legs of equipment have a build-up of food debris, grease, and dirt. The floor areas under cooking equipment and prep coolers had the thickest build-up of debris. Please ensure these areas are thoroughly cleaned, as this can become a food source for pests.In the dining area, some dead maple bugs/ box elder bugs were observed near the rear delivery doors and in the basement. Please ensure the insects are removed and areas cleaned.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The line cooler across from the range was initially found to be providing an interior storage temperature of 16.5C using an infrared thermometer while the owner's infrared thermometer indicated a temperature of 16.9C. The owners indicated that the restaurant had been closed since the weekend after some extended time off, with no perishable food items left in the cooler since Sunday and only loaded earlier in the morning. The owners relocated all perishable food items and ingredients such as butter and pre-fried food items when directed and was advised to contact a service professional to repair the unit before being used to store perishable foods once again.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) A few larger cuts of raw meat and a couple boxes of still frozen meats were being defrosted outside of the walk-in cooler at the beginning of the inspection. Ensure that perishable ingredients needing to be defrosted are done so under cold running water at the nearby two compartment sink or over time in the walk-in cooler. The cuts partially or nearly completely thawed remain cold and were relocated into the walk-in cooler while the boxed meats were moved back into the walk-in freezer as they remained frozen and the Owners indicated that the products were just taken out and were not needed for some time.2)The interior surface temperature of the lower right compartment of the line cooler was found to be at 13.5C at the beginning of the inspection using an infrared thermometer. The lid for the top compartment was propped up at that time. The temperature dial inside the lower right compartment was lowered from 40F (4C) to 20F (-6C) and the top compartment closed, which allowed the cooler to return to within 4C after about 10 minutes as verified using an infared thermometer. The temperature setting was then increased to 30F (-1C). Ensure that the line cooler's top compartment is not kept open for extended periods of time as doing so will overwork the unit and it will not maintain the temperature below 4C.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Initial Inspection
0 infractions