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Innisfail Great Wall Buffet

4908 43 Avenue Innisfail AB T4G 1V6 · Food - General

10 inspections

  1. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment were observed to be in disrepair.1. The door seal of the standing glass door cooler.**Please have this item repaired/replaced.
  2. Monitoring Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no mixed sanitizer available for the use in the kitchen area, with food prep on going at the time of the inspection.**Ensure to have sanitizer on hand and available at all times during food preparation.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Shopping bags were being used to store frozen food items and were observed to be in direct contact with the food items under storage.**Ensure only food grade containers/packaging are used for holding and storing of food items at all times.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff personal items including staff food were observed on tables and shelves in the kitchen area.**Please ensure to have a dedicated area for the storage of personal items which must be separate from food prep areas and food/ food utensils/food equipment storage areas.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Packs of raw meat were observed to be thawing at room temperature on the dish sink. The surface temperature averaged -1.3 degrees C, and the kitchen staff indicated they had been out for about 1.5 hours.***Please ensure food items are safely thawed by using any of the following methods:1. Setting them to thaw in the cooler in advance.2. Placing the items under cold running water until fully thawed 3. Using a microwave oven. **Thawing of food at room temperature is not allowed under any circumstances.-The kitchen staff placed the meat packs in the walk-in cooler during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was not dispensing sanitizer after being run for 3 cycles. Measured at 0ppm of chlorine.**Please have the dishwasher routinely monitored/checked to ensure it is dispensing sanitizer at adequate concentrations at all times.-The kitchen staff adjusted the equipment and a sanitizer concentration of 100ppm of chlorine was confirmed by the PHI.
    • 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?
      • The weatherstripping on the back exit door was observed to be in disrepair.**Please have the weatherstripping replaced to prevent the entry of pests.
    • 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 surface finishing of the shelf above the prep sink was observed to be in disrepair, exposing areas of raw wood.**Please have the shelf refinished/resurfaced to ensure it is smooth, nonabsorbent and cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A buildup of soot and grease was observed on the fume canopy filters. The canopy was due for maintenance as of March 2025.**Please have the filters cleaned and the canopy serviced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment were observed to be in disrepair.1. The door seal of the standing glass door cooler.**Please have this item repaired/replaced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following items/equipment require cleaning:1. The bulk food containers.2. The paper towel dispensers.3. The standing cooler.4. The air vents and the table fan.**Please have these items cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Several shelves in the facility including the shelves in the kitchen and dry storage area were observed to be unorganized, cluttered and required cleaning.**Please have all shelves in the facility decluttered, organized and cleaned to allow for ease of sanitation procedures and pest monitoring.
  3. Risk Management Inspection

    4 infractions

    • 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?
      • The weatherstripping on the back exit door was observed to be in disrepair.**Please have the weatherstripping replaced to prevent the entry of pests.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The food safety training for the designated kitchen staff was not up to requirement. The staff currently holds the Alberta Food Basics Course.**Please undergo an Alberta approved food safety training course.-The operator requested more time to take the food safety training,
    • 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 surface finishing of the shelf above the prep sink was observed to be in disrepair, exposing areas of raw wood.**Please have the shelf refinished/resurfaced to ensure it is smooth, nonabsorbent and cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment were observed to be in disrepair.1. The door seal of the standing glass door cooler.**Please have this item repaired/replaced.
  4. Risk Management Inspection

    4 infractions

    • 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?
      • The weatherstripping on the back exit door was observed to be in disrepair.**Please have the weatherstripping replaced to prevent the entry of pests.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The food safety training for the designated kitchen staff was not up to requirement. The staff currently holds the Alberta Food Basics Course.**Please undergo an Alberta approved food safety training course.-The operator requested more time to take the food safety training,
    • 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 surface finishing of the shelf above the prep sink was observed to be in disrepair, exposing areas of raw wood.**Please have the shelf refinished/resurfaced to ensure it is smooth, nonabsorbent and cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment were observed to be in disrepair.1. The door seal of the standing glass door cooler.**Please have this item repaired/replaced.
  5. Risk Management Inspection

    4 infractions

    • 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?
      • The weatherstripping on the back exit door was observed to be in disrepair.**Please have the weatherstripping replaced to prevent the entry of pests.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The food safety training for the designated kitchen staff was not up to requirement. The staff currently holds the Alberta Food Basics Course.**Please undergo an Alberta approved food safety training course.-PHI to send the list of approved course providers to the operator.
    • 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 surface finishing of the shelf above the prep sink was observed to be in disrepair, exposing areas of raw wood.**Please have the shelf refinished/resurfaced to ensure it is smooth, nonabsorbent and cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment were observed to be in disrepair.1. The door seal of the standing glass door cooler.**Please have this item repaired/replaced.
  6. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no mixed sanitizer available for use at the time of the inspection. Food handlers were observed to be wiping food contact surfaces with wet cloths only.**Ensure sanitizer at adequate concentrations is available for use at all times.**Ensure wet/soiled cleaning cloths are stored in sanitizer at all times.-The operator had bleach concentrate available on site.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food items are being stored on the floor of the walk-in freezer.**Ensure all food items are stored at least 6 inches of the floor.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sinks were not adequately supplied with soap and paper towels.**Ensure all hand sinks are supplied with the articles required for proper hand washing at all times.
    • 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?
      • The weatherstripping on the back exit door was observed to be in disrepair.**Please have the weatherstripping replaced to prevent the entry of pests.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The food safety training for the designated kitchen staff was not up to requirement. The staff currently holds the Alberta Food Basics Course.**Please undergo an Alberta approved food safety training course.-PHI to send the list of approved course providers to the operator.
    • 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 surface finishing of the shelf above the prep sink was observed to be in disrepair, exposing areas of raw wood.**Please have the shelf refinished/resurfaced to ensure it is smooth, nonabsorbent and cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment were observed to be in disrepair.1. The door seal of the standing glass door cooler.2. The surface of the butcher blocks.3. The lid of the chest freezer opposite the prep sink.**Please have these items repaired/replaced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment require cleaning:1. The filters of the fume canopy.2. The body of the coolers, freezers.3. The stoves and fryers on the cook line.4, The meat slicer,**Please have these items cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The shelves throughout the kitchen were cluttered and unorganized.**Please have the shelves decluttered and organized to allow for proper sanitation activities.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • An accumulation of food debris, grease and splatters were observed in several areas of the kitchen including:1. The floor below the cook line.2. The below the steel counters.3. The floors below the counters and shelves.4. The walls around the butcher blocks.5. The floor of the walk -in freezer.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. There was no surface sanitizer prepared. The spray bottles contained soapy water. Ensure bleach sanitizer at 100ppm is available to sanitize food contact surfaces and equipment. Do not add soap to bleach sanitizer. Test strips were available.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Foods were uncovered in the walk in freezer. Ensure all foods are covered to prevent contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • 1. Cans of pesticide were observed next to the meat grinder in the kitchen. Do not store toxic chemicals in or near food preparation areas.
    • 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?
      • The back door was blocked open, which could allow pest entry. If the back door is needed for ventilation, install an insect screen.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. A chopping knife handle was taped up. All utensils must be in good shape and be easily cleanable. Remove the tape from the knife or replace the knife if it is damaged.
  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Surface sanitizer bottles contained a mixture of bleach and soap. Do not add soap to bleach sanitizer solution. Mixed up and tested sanitizer solution with the operator to demonstrate how it is done and how to test the concentration.Sanitizer test strips were available.