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King's Garden Noodle House

5657 Riverbend Road NW Edmonton AB T6H 5K4 · Food - General

10 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)?
      • Canned foods were left in the open can after opening such as pineapple, coconut milk, etc. ACTION REQUIRED: repackage and date label foods after opening.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Single use containers were being used as scoops and bulk dry goods and left in the bulk food supply when not in use. Corrected during inspection, removed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Minor food debris in the interior of the coolers. 2. Dirt build-up in corners on the floor and/or base of walls such as by the chest freezers and by the wooden chopping block. ACTION REQUIRED: conduct a deep clean in the above noted areas.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Premade sanitizing solution was not readily available in the food handling area. It was only present in the customer area. please ensure that sanitizing solution is available in areas where food is been handled to allow for proper sanitization of surfaces.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** Raw chicken was observed to be stored above cooked chicken in the cooler. Proper storage practices were reviewed with the operators. please ensure compliance.** Uncovered food was observed stored in the cooler and freezer. Please cover food properly before storage to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **--Scoops were observed stored inside the food containers with the dirty high contact surface (handle) in direct contact with the food ingredient. Please ensure that scoops are stored outside of the food containers to prevent contamination of the food item.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • **-- 0 ppm chlorine was detected in the dishwasher rinse cycle, needs to be at minimum 100 ppm.” A new sanitizer bottle was hooked up, the pump was primed and 100 ppm chlorine was detected in the rinse cycle.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Dishwasher sanitizer concentration was not been tested regularly as the bottle of sanitizer was tested at 0ppm Please ensure that the dishwasher concentration is tested regularly to allow for proper sanitization of dishes and utensils.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **--The kitchen hood was observed to have a slight build up oil. Please ensure the hood is cleaned to prevent foreign particles from entering food during processing.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No pre-made sanitizer solution was present in the food handling areas. Staff were already involved in food handling activities. 100 ppm bleach-water solutions were prepared.- Ensure sanitizer solutions are prepared for the storage of wiping cloths after each use and prior to any food handling activities starting.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Disposable glove was left in the flour used to batter raw meats.- Disposable gloves are single use only and must be discarded upon removal from hands.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observed large amounts of deep fried meats being brought out of the cooler to be left at room temperature. Staff were instructed to relocate the meats back to the coolers.- High risk perishable foods must be stored at less than 4C or greater than 60C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked meat filled wontons and shrimp left out measured at 13C. Food discarded.- High risk perishable foods must be stored at less than 4C or greater than 60C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine sanitizer test papers could not be located.- Sanitizer test papers are required to ensure sanitizer strengths are at adequate concentrations.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Countertop deep fryer is being operated outside of the exhaust hood.- All grease producing cooking must occur under an exhaust hood that is equipped with a fire suppression system.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Carpet noted in the storage closet where two chest freezers are located and bags of empty beverage containers are stored.- Remove the carpet and ensure the floor is smooth, washable, moisture resistant.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Shelving across from the cook line equipment is greasy and requires cleaning.2. The floor under the cook line equipment and around equipment/table legs requires cleaning to remove grease and food particle buildup.3. The exhaust hood canopy and filters have grease accumulation and require cleaning.4. Walls behind the dishwash sink area have dried food splashes and require cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The written cleaning lists could not be located.
  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light by the cook line is missing a cover.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning lists could not be located.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The overall level of cleanliness is poor and requires improvement. Food and grease accumulation noted on the floors behind the chest freezers, in the bulk food storage area, under the dishwash sinks and under the cook line equipment.
  9. Risk Management Inspection

    4 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light by the cook line is missing a cover.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment/surfaces have an accumulation of food particle and/or are greasy to the touch: The exteriors of the bulk food storage bins, the exterior of the rice cookers, tops of the chest freezers, interior of the 2-door cooler, shelving across from the cook line equipment and the spice containers stored in front of the woks.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning lists could not be located.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The overall level of cleanliness is poor and requires improvement. Food and grease accumulation noted on the floors behind the chest freezers, in the bulk food storage area, under the dishwash sinks and under the cook line equipment.
  10. Monitoring Inspection

    8 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Large container of deep-fried beef cooling at room temperature for extended periods of time.- Portion foods into smaller volumes, mix foods frequently and place into the cooler uncovered until a temperature of <4C is achieved.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two containers of raw beef thawing out at room temperature for extended period of time. (Temperature measured at 5C) The meat was relocated to the cooler. - Thaw frozen foods in the cooler on the bottom shelves or under cold running water.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 0 ppm chlorine detected in the dishwasher rinse cycle, needs to be at 100 ppm. Staff had allowed the sanitizer bucket to run dry. New container hooked up, 100 ppm chlorine detected.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. Chlorine sanitizer test papers are not available.2. The dishwasher sanitizer levels are not being checked/tested on a daily basis.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light by the cook line is missing a cover.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment/surfaces have an accumulation of food particle and/or are greasy to the touch: The exteriors of the bulk food storage bins, the exterior of the rice cookers, tops of the chest freezers, interior of the 2-door cooler, shelving across from the cook line equipment and the spice containers stored in front of the woks.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning lists could not be located.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The overall level of cleanliness is poor and requires improvement. Food and grease accumulation noted on the floors behind the chest freezers, in the bulk food storage area, under the dishwash sinks and under the cook line equipment.