Kita North Restaurant
9809 100 Street Peace River AB T8S 1R7 · Food - General
4 inspections
- Monitoring Inspection
3 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?
- Employee demonstrated an incorrect method for testing the pH of sushi rice. If using the strips available, then a slurry of rice and distilled water must be used. Ensure you are following manufacturer's instructions on how to use the test strips for sushi rice.A record of Ph readings must be maintained.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Raw meat is stored above ready to eat foods in the walk in cooler. Ensure that food is stored in a manner to reduce the risk of cross contamination. From top to bottom the order of storage should be:1. Ready to eat foods2. Dairy and cooked items3. Fish/Seafood4. Beef/Pork5. PoultryEnsure all products are stored in this manner in all coolers and freezers. Where possible, it is advised to use separate freezers for raw meats and ready to eat foods.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Several higher risk foods were held at room temperature. Deep fried shrimp and yams held at room temperature for use in sushi products. These products must be timed, and discarded after 2 hours. Cut vegetables and sprouts stored at room temperature, these products must be stored in a cooler or on ice. If storing on ice you must ensure the ice is replenished throughout the day so the temperature of the food is maintained at 4C.
- 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?
- Monitoring Inspection
3 infractions
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Compressed gas CO2 cylinder is not secured in the dry goods storage room. All compressed gas cylinders must be secured so that they cannot fall over.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Baseboard in the dining area near the women's restroom is coming away from the wall and there is damage to the drywall behind it. The damaged area must be repaired and the baseboard re-attached.
- 23. Is the facility maintained in a clean and sanitary condition?
- Wall floor and the back of the cooking equipment has a buildup of grease and debris. Cleaning of the hard-to-reach areas behind the cooking equipment must be done regularly.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
7 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Opened bag of potato starch on floor of the dry storage area. Cut broccoli and cauliflower in the walk-in cooler was not covered to protect it from contamination.Scoop left in the bulk rice container with handle in contact with the rice. The scoop was removed when this was pointed out to staff. Ensure all food in storage is covered and off the floor.
- 09. Are chemicals stored and handled in a safe manner?
- Spray bottles containing chlorine bleach solution were not labeled.All chemical containers must have a workplace label on the containers indicating contents.This was a repeat violation.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Temperature of the refrigerator with beer and condiments was too high and there was no thermometer in the cooler.Ensure all coolers are kept at a temperature below 4.0 C.Coolers must have thermometers so that the temperature can be monitored.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Wood stand under the prep area containing sauce buckets is unfinished wood and can therefore not be cleaned adequately. Unfinished food stand must be finished so that it is smooth, impermeable to moisture and can be adequately cleaned or it must be replaced.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Lights above the cook line are burnt out and missing shatterproof covers.The electrical outlet next to the dishwasher has a broken cover. Light bulbs must be replaced and shatterproof covers installed.The electrical outlet close to the dishwasher must be covered.
- 23. Is the facility maintained in a clean and sanitary condition?
- Top of the rangehood and the pipes above the range hood were visibly dirty. This area must be cleaned regularly and should be added to the cleaning schedule.
- 23. Is the facility maintained in a clean and sanitary condition?
- Written cleaning records have not been updated for the past few months. Written records must be kept up to date.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?