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Kung Pao Wok

L01 - 501 1 Avenue S Lethbridge AB T1J 4L9 · Food - General

23 inspections

  1. Monitoring Inspection

    0 infractions

  2. Demand Inspection

    1 infraction

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Hand gloves were not worn when handling food. The operator advised the employees to put on gloves, and they complied promptly.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • Manager informed inspectors that several staff members were currently enrolled to obtain their safe food handling certification. Please ensure that proof of certification is provided to inspector upon completion.
  5. Risk Management Inspection

    7 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?
      • For any food that is not kept below 4°C or above 60°C staff need to record of the time the food/dishes finish cooking in order to ensure that food is not being kept in the "danger zone" for more than two hours total.Please ensure that adequate records are being maintained to mitigate potential harmful bacterial growth from occurring.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The inside and outside of the bulk container had a build-up of food debris on it. Please ensure that the bulk containers are cleaned and maintained accordingly.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the food in the hot holding units in the front-of-house were measured to be between 40-60°C. Employees were instructed to turn up the hot holding units, monitor the temperatures regularly, stir the food to distribute the heat, and to not overfill containers. Please ensure that you are holding all of your food at the appropriate temperature as to mitigate harmful bacterial growth. All foods need to be stored either below 4°C or above 60°C and must not remain in the "danger zone" (between 4-60°C) for any longer than 2 hours TOTAL.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Manager informed inspectors that several staff members were currently enrolled to obtain their safe food handling certification. Please ensure that proof of certification is provided to inspector upon completion.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was a build-up of mold on the inside of the ice-machine.Please ensure that the indicated equipment is cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a build-up of meat juices on the floors and shelves in the walk-in coolers. Please ensure that the indicated areas are adequately cleaned, sanitized, and maintained accordingly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There were not sufficient cleaning schedules available. Please ensure that you have daily, weekly, and monthly cleaning schedules tailored to your facility's needs. Please ensure that you retain the records of the cleaning schedules to show inspectors upon request.
  6. Monitoring 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?
      • High-risk food was observed being stored at inappropriate temperatures, in hot holding units as well as in the storage room, without records available to indicate when the food was initially cooked, or how long it had been out for. Please ensure that you are keeping records of times and temperatures when cooking and holding high-risk foods to ensure that high-risk foods are not undergoing temperature abuse to mitigate harmful bacterial growth.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops were being stored improperly in the bulk ingredients. The inside and outside of the bulk container had a build-up of food debris on it. Please ensure that scoops in bulk ingredients are properly stored to mitigate the likelihood of cross-contamination from occurring.Please ensure that the bulk containers are cleaned and maintained accordingly.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the food in the hot holding units in the front-of-house were measured to be between 40-60°C. Employees were instructed to turn up the hot holding units, monitor the temperatures regularly, stir the food to distribute the heat, and to not overfill containers. Please ensure that you are holding all of your food at the appropriate temperature as to mitigate harmful bacterial growth. All foods need to be stored either below 4°C or above 60°C and must not remain in the "danger zone" (between 4-60°C) for any longer than 2 hours TOTAL.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There were four containers of high-risk foods left in the back storage area to cool before putting them in the cooler. The outside and inside temperatures were both measured to be approximately 25°C. Employees stated that they had only been left out for an hour but was unable to provide evidence or documentation of this. Inspector instructed employees to immediately put the items in the cooler, which they did. Please ensure that food is being stored adequately at the appropriate temperatures for the appropriate amount of time.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Inspector observed frozen meat thawing in the three-compartment sink. An employee was then observed washing dishes immediately after in the same sink without having cleaned it after thawing meat. The employee had to be directed multiple times to wash the sink and continued to wash dishes. Please ensure that all of your employees are adequately trained on proper dishwashing procedures to mitigate the likelihood of cross-contamination from occurring.
    • 20. Do food handlers at the facility have adequate food safety training?
      • None of the seven staff members present during the inspection had completed or obtained safe food handling certification. Upon speaking with employees about dishwashing procedures, temperature control, and cross-contamination it indicated to the inspector that there was a clear lack of safe food handling knowledge and that more staff need to obtain their safe food handling certification for this facility to operate safely. Please ensure that additional staff members enroll and complete safe food handling certification programs.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was a build-up of mold on the inside of the ice-machine.There were multiple white chest freezers in the back storage area that had a build-up of food debris inside of them. Please ensure that the indicated equipment is cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a build-up of meat juices on the floors and shelves in the walk-in freezer and cooler. Please ensure that the indicated areas are adequately cleaned, sanitized, and maintained accordingly.
  7. Risk Management Inspection

    0 infractions

  8. 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 cooler, by the door, is broken and being replaced today (September 24). Only whole produce inside the cooler.
  9. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooler by the back door measured 16°C. High risk foods (rice and beef) were recently placed in the cooler as the facility just opened. Do not store high risk foods in this cooler until it is repaired; a technician was contacted the day prior. High risk items were moved during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cooler, by the door, was not working. The temperature was 16°C. There was water accumulation on the bottom shelf of the cooler. The cooler was emptied out during the inspection. Please ensure the cooler is operating before placing any food items back into the cooler.
  10. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thet temperature of the cooler, beside the front door, was 16°C. The food items were removed from the cooler and placed in the walk in cooler.
    • 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 wash station, located in the back, did not have paper towels in the dispenser. This was corrected during inspection.
    • 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?
      • Fruit flies were observed by the dish washing area. Please ensure that the area is clean to prevent the attraction of pests.June 19: Fruit flies were observed by the dish washing area. Please ensure that the garbage is covered and the area is clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cooler, by the front door, was not working. The temperature was 16°C. There was water accumulation on the bottom shelf of the cooler. The cooler was emptied out during the inspection. Please ensure the cooler is operating before placing any food items back into the cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The hard to reach areas such as corners had buildup of debris. The walls and floor near the three-compartment sink had build of debris and grime.June 19: The walls had food splatter. The walls and floor near the three-compartment sink had build of debris and grime.
  11. Demand Inspection

    2 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?
      • Fruit flies were observed by the dish washing area. Please ensure that the area is clean to prevent the attraction of pests.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The hard to reach areas such as corners had buildup of debris. The walls and floor near the three-compartment sink had build of debris and grime.
  12. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizer, in the three compartment sink, was 0ppm. This was corrected at the time of inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Two of the containers of chicken, in the cooler, was being covered with garbage bags.
    • 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 wash station at the back contained utensils (bowl) in the basin. This was corrected at the time of inspection. Please ensure designated hand wash stations are only used for hand washing and are not obstructed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The hard to reach areas such as corners had buildup of debris. The walls and floor near the three-compartment sink had build of debris and grime.
  13. Monitoring Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff observed not washing hands between changing gloves and changing tasks, such as dishwashing, cutting vegetables, and cooking meat.Please ensure staff are washing their hands in-between tasks to prevent the risk of cross contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was a large amount of pork at room temperature. The internal temperature of the meat was 18.4°C. Staff reported it was out at room temperature for over 2 hours. The meat was discarded at the time of inspection.
    • 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?
      • Flies were observed in the kitchen.Please ensure pest control measures are in place, and work on housekeeping and keeping foods covered.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The hard to reach areas such as corners had buildup of debris. The walls and floor near the three-compartment sink had build of debris and grime. The walk in cooler floors in the back had food spills and food debris.
  14. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The hard to reach areas such as corners had buildup of debris.
  15. Risk Management Inspection

    2 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?
      • Flies were observed in the food preparation area and the back storage area. The facility has installed more fly strips. Please ensure that the fly strips are regularly changed/replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The hard to reach areas such as corners had buildup of debris. The clean utensil rack, above the three compartment sink, had build up of dust and debris.
  16. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Some of the cleaning clothes were dirty and not being stored in the sanitizer.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff observed not washing hands between changing tasks, such as handling raw meats and other food contact surfaces.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Many foods are at room temperature including cooked at raw meat. As space in the kitchen is limited, these foods are often being stored in close proximity to each other (above, beside, etc.).Raw meat was being stored a dirty surface beside the three-compartment sink. The sink compartments were full of dirty dishes at the time of inspection. Please ensure that raw and cooked foods are kept separate at all times, to ensure the raw foods do not contaminate the cooked foods.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some of the food containers in the coolers at at room temperature were not covered. Please ensure that food is covered to prevent the risk of cross contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Many foods are at room temperature - cooked foods that are cooling, raw foods that are being cooked, and cooked foods that are going to be reheated. Food items include cooked meats and raw meats. The staff were not aware of how long the food had been out. Foods should only be out at room temperature for two hours maximum. Foods that are cooling have up to two hours to cool before being stored in the cooler. Foods that are being reheated or raw foods being cooked should only be at room temperature for a short period of time before they are cooked.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water tap was not working at hand sink located in the food preparation area. The hand wash station was not easy to access due to the amount of food containers being stored in the kitchen.
    • 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?
      • Flies were observed in the food preparation area and the back storage area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The food contact surfaces (such as the cutting block) were not clean sanitary. The knife stored on the knife holder was dirty with raw meat.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor by the three compartment sink and hard to reach areas such as corners had buildup of debris.
  17. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some of the food containers in the coolers were not covered. Please ensure that food is covered to prevent the risk of cross contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floors in the walk in cooler had spills and build up of food debris.
  18. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • In the walk in cooler, there was water dripping from the ceiling vent into a bucket of water that contained lettuce. The staff reported that the lettuce was not going to be used and was set aside to discard. The lettuce was thrown out at the time of inspection.
    • 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 wash station in the back of the kitchen was not equipped with paper towels. This was corrected at the time of inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • In the walk-in cooler, there was water dripping from the ceiling vent into a bucket. Please ensure that this is corrected to prevent the risk of cross contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floors in the back storage area and in the food preparation area had build up of food debris and spills. The shelves in the coolers and freezer had a build up of food debris.
  19. Demand Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some of the containers in the coolers were not covered. Please ensure food items are covered to prevent cross contamination.
  20. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some of the containers in the coolers were not covered. Please ensure food items are covered to prevent cross contamination.
  21. Demand Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some of the containers in the coolers were not covered. Please ensure food items are covered to prevent cross contamination.
    • 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 wash station at the front did not have paper towels. Please ensure that hand wash stations are fully equipped at all times to promote hand hygiene.
    • 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 hot water tap, at the hand wash station in the back of the kitchen, was not working. Please ensure the tap is repaired, and hot water is always supplied to the handwash sink.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor, by the three compartment sink, had buildup of dust and debris. The floor in the back storage room had food debris.There was milddew growing inside of the ice machine. Please ensure that the facility is clean and sanitary to prevent cross contamination.
  22. Demand Inspection

    1 infraction

    • 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 hot water tap at the handwash sink in the back kitchen area has been turned off, as it causes the faucet to leak.Please ensure the tap is repaired, and hot water is always supplied to the handwash sink.
  23. Monitoring Inspection

    1 infraction

    • 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 hot water tap at the handwash sink in the back kitchen area has been turned off, as it causes the faucet to leak.Please ensure the tap is repaired, and hot water is always supplied to the handwash sink.