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King Palace

102 - 320 2 Street Strathmore AB T1P 1B9 · Food - General

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • In the walk-in cooler, Raw shell eggs were being stored above ready to eat food. Some raw chicken was also being stored above ready to eat food.Reorganize/rearrange the cooler so that raw meat and raw eggs are stored below and away from ready to eat food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • An abundance of perishable food was being stored at room temperature. Staff stated that the food is brought out at busy times and is then taken back into the cooler during slower times. Internal temperatures measured:Breaded calamari= 15 degrees CelsiusBreaded pork ribs= 18-20 degrees CelsiusChicken balls= 13 degrees CelsiusAll of the above were discarded. As discussed, take out smaller amounts of food during busy periods so that the food gets used up quickly. Discard remaining amounts, do not return to the cooler as this subjects food to the temperature danger zone multiple times and increases risk of foodborne illness.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor under the deep fryers and oven had grease, soil, and/or food debris accumulation. Wheels and legs of equipment also had grease accumulation.Clean the floor under the deep fryers and oven, as well as equipment legs and wheels. Ensure these areas area cleaned on a regular basis.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was initially no food contact surface sanitizer prepared. A solution of bleach water was prepared in a wiping cloth bucket during inspection. Ensure that each food handling area has food contact surface sanitizer prepared and readily available for use. As discussed, ensure that wiping cloths are stored in the sanitizer solution in between uses.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser for the front service area hand wash sink was empty of paper towels.Paper towel dispenser was refilled during inspection. Ensure that all hand wash sinks are stocked with handwashing supplies at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The container used to prepare the ginger beef was damaged. Pieces of plastic had broken off.Discard the damaged container. Ensure that all food preparation/storage containers are in good condition.