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Little Bee BBQ HK Cafe

13823 127 Street NW Edmonton AB T6V 1A8 · Food - General

7 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)?
      • * Scoops were found inside all the dry storage containers. They were removed by operator when informed. Please ensure all scoops are stored out of food ingredients to prevent contamination.** Fly strips seen over dry food container at the kitchen entrance. Please remove fly strips that have direct contact with food to prevent contamination of the food ingredient with dead flies.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • * Roasted chicken was seen out at 24C on the food counter. Operator claimed it was meant to be returned to the oven.** A whole pig was observed in the sink thawing at room temperature. ***Food was observed above the fill line in the prep coolerAll food were returned into the coolers because they were just put out for meal preparation. Operator was educated on proper cooling and thawing technique and the dangers of having food in the danger zone. Please retrain staff on proper cooling and heating techniques.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require deep cleaning: 1. The kitchen ceiling and walls2. The dry storage area3. The dishwasher and surrounding areas4. The cook line
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meats were stored near fresh produce. Staff moved raw meat to proper areas. Cross-contamination and proper food storage practices was discussed with owner and staff onsite.
    • 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?
      • Gap observed under the back exit door near the public washrooms. ** Repair or replace the weatherstripping.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Lighting in the dry storage was not sufficient in all areas, as one intended light bulb was missing. Once notified, functional light bulb was provided and lighting was adequate. ** Ensure consistent lighting throughout the kitchen areas to facilitate routine cleaning and pest inspections.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of grease and debris observed on the ventilation hood above the food preparation areas. ** Conduct deep cleaning of the area listed above. Have a schedule in place to ensure consistency.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    8 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Improper thawing procedures were observed, raw meat were thawing at room temperature. Internal temperature recorded at -0.5 degree Celsius. The meat was moved to the walk-in cooler during the inspection. ** Temperature control resources forwarded to operator. ** Have temperature logs in place** Operator and staff were once again educated about proper temperature control of high-risk foods.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • October 19, 2023: The dishwasher was still in disrepair, chlorine sanitizer measured at 0ppm. Improper manual dishwashing procedure was observed during the inspection, the sanitizing step was not included. ** Ensure the dishwasher is in good repair, achieving the chlorine concentration of 100ppm during the sanitizing step. October 17, 2023: The mechanical dishwasher cycle is not supplying sufficient sanitizer. The chlorine sanitizer was measured at 0ppm. ** Ensure the dishwasher can dispense sufficient sanitizer, 100ppm of chlorine. In the meantime, manually sanitize dishes. Proper manual dishwashing procedures was discussed with operator and staff onsite.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility is not equipped with proper testing equipment to monitor the performance of the dishwasher. ** Provide chlorine test strips ( ensure the strips can monitor concentrations up to 200ppm). ** Have dishwasher logs in place
    • 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 under the backdoor is not in good repair, gap was observed. ** Repair or replace the weatherstripping of the backdoor.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Operator and staff onsite do not have sufficient knowledge and training to conduct proper food safety practices. Operator has a food safety certificate, which expired February 11, 2021. ** More training required.** Ensure all staff are trained to complete the assigned tasks properly and meeting the food safety requirements.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cracked flooring and missing tiles were observed throughout the kitchen. ** Repair or replace floor tiles. The lighting in the dry storage is now operational.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Cutting boards with rough surfaces were found in use during the inspection. ** Repair and replace cutting boards to be smooth, non-absorbent, and easy to clean. 2. Equipment surfaces (Stand alone freezer) was found repaired with tape, with accumulation of debris. ** Ensure all food equipment have smooth surfaces to facilitate proper cleaning and sanitation.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The ventilation hood was observed with significant accumulation of grease and debris. ** Conduct proper cleaning and maintenance of the ventilation hood2. The flooring, walls behind equipment, dry storage, and ceiling above food preparation were not kept clean and sanitary. Accumulation grease and debris observed. ** Conduct proper cleaning of the areas listed above. 3. The written cleaning and sanitation schedule is not suitable for the operation. The overall kitchen is not maintained in a clean and sanitary manner. ** Review and monitor the cleaning schedule to meet the operation demands. ** Conduct a deep clean of the entire facility. Review the cleaning schedule to ensure the facility is kept in a clean and sanitary manner.
  7. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked meat was observed kept at room temperature, with an internal temperature of 26 degree celsius. Operator noted that the food was at room temperature for more than 2 hours. The food was discarded in the presence of PHI. ** The temperature control requirements were discussed with operator and staff onsite.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher cycle is not supplying sufficient sanitizer. The chlorine sanitizer was measured at 0ppm. ** Ensure the dishwasher can dispense sufficient sanitizer, 100ppm of chlorine. In the meantime, manually sanitize dishes. Proper manual dishwashing procedures was discussed with operator and staff onsite.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The lighting in the dry storage was not operational. ** Repair or replace lighting. 2. Cracked flooring or missing tiles were observed throughout the kitchen. ** Repair or replace floor tiles.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The ventilation hood was observed with significant accumulation of grease and debris. ** Conduct proper cleaning and maintenance of the ventilation hood2. The flooring, walls behind equipment, dry storage, and ceiling above food preparation were not kept clean and sanitary. Accumulation grease and debris observed. ** Conduct proper cleaning of the areas listed above. Review the cleaning schedule to ensure the facility is kept in a clean and sanitary manner.