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House of Hong - Restaurant

10207 100 Avenue Fort Saskatchewan AB T8L 1Y7 · Food - General

6 inspections

  1. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls were being used as scoops and stored directly in bulk food items. Use scoops with a handle and store in a way that protect bulk foods from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Frozen chicken was being thawed at room temperature. The chicken was still frozen and moved to the walk-in cooler.2. Crushed garlic and eggs were being stored at room temperature. Both items had just been taken out of the cooler and under 10 degrees Celsius. Both items were returned to the cooler.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The butcher block and wood counter top are no longer smooth, non-porous and easy to clean. Repair-refinish surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is an accumulation of food debris on many surfaces, including and not limited to:- Walls, Floors, shelving, microwaves, sides of cooking surfaces. Increased cleaning and sanitation required.
  2. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Grease and old food debris were observed on the cooking equipment and rack at the kitchen.Clean the equipment's and ensure all equipment in the facility are maintained in a sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard to reach corners at the facility requires some cleaning. Dirt and debris were observed underneath the counters, dishwashing sink and dishwasher at the back area. Please clean these areas and all hard to reach corners in the facility.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Plastic bowl without handles was found in the bulk food storage.Ensure scoops with handles are used and store handles out of the food.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food handling permit was not posted at the facility.Ensure a valid food handling permit is posted at a visible location in the facility.
  5. Risk Management Inspection

    0 infractions

  6. Demand Inspection

    8 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?
      • 1. Cooking temperature logs were not being kept. Please keep temperature logs indicating cooking temperature and time. Also ensure a temperature log is kept for reheating pre-cooked food items. Food must be reheated to a minimum internal temperature of 74C. 2. Temperature log for coolers was not being kept. Please ensure temperature of coolers are checked daily and records kept.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food items (cooked shrimp, vegetables, chicken) were left open in the walk in cooler. Please ensure all food items at the facility are always covered to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Vegetables in the cooler were being stored in buckets formerly used for detergents. The operator removed the buckets from the walk-in cooler and kitchen area during inspection.Please ensure only food grade containers are used to store food at the facility.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** Improper cooling practice was observed during inspection, fried pork was placed inside large/deep plastic bowels and left to cool at room temperature, the staff indicated the meat was fried about an hour ago. The staff present moved the fried pork into the cooler during inspection.Please ensure shallow containers are used and the fried pork reduced into smaller quantities during cooling and subsequently moved into the cooler. Note that food must be cooled from 60C to 20C or less within 2 hours and from 20C to 4C or less within 4 hours. This means a total of not more than 6 hours is required to cool cooked food to a temperature of 4 degrees Celsius or below.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** A crate of egg was left on the kitchen counter for use during the evening operation as the facility was about to open. Operator was advised to move the eggs into the cooler and bring them out in small quantities as needed.** Cooked rice in disposable plates were placed on a shelf in the kitchen area for use as soon as the facility opens. The temperature of the rice was at 14C. operator indicated the rice was brought out from the cooler at about 45 mins ago for use. Staff was advised to move the rice back to the cooler and bring them out as needed when an order comes.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No probe thermometer was observed at the facility. Please purchase a probe thermometer to verify the internal temperature of cooked food items.
    • 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?
      • 1. Some mice droppings were observed behind the cooler/freezer in the dry storage room and behind shelves at the front area.Move all equipment and shelves in the facility and safely clean all mice droppings as discussed during inspection. Monitor the whole kitchen area for droppings/pest activity and contact a pest control company to eliminate the infestation. 2. The weather-stripping for the back exit door was damaged. Light outside can be seen from inside. Please repair/replace the weather-stripping to help prevent pest entry into the facility.
    • 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 Kitchen exhaust/ventilation system and hood are overdue for cleaning. Please ensure the system and hood are professionally cleaned.