Manchu Wok
202 - 4900 Molly Bannister Drive Red Deer AB T4R 1N9 · Food - General
11 inspections
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizing pail with quaternary ammonium sanitizing solution was determined to be at 0 ppm using a QT-40 test strip.The pail of solution was discarded, and a new sanitizer solution was created and verified to be at 200 ppm.Please ensure that pails of sanitizing solutions are regularly changed and frequently tested using the QT-40 test strips onsite to ensure that the concentration of the solution is effective for sanitizing food handling surfaces and equipment.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Handwashing sink was obstructed with a pail, which prevented staff from washing their hands properly. The pail was removed to allow for the use of the handwashing sink. Supervisor was notified and asked to keep the handwashing sink unobstructed. Please ensure that the handwashing sink remains unobstructed to allow for regular access by food handlers.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Surfaces and equipment are cleaned using a quaternary ammonium solution that is mixed by hand and stored in a bucket and spray bottle.Wiping cloths were being stored inside the bucket of solution, as is appropriate. The solution of the bucket was measured with a QT-10 test strip and found to be at 0 ppm.A new sanitizer solution was mixed and verified to be at 200 ppm using a quat test strip.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Vegetables were observed in containers above the sandwich prep cooler. Measured temperature was approximately 12C. Informed operator who put the vegetable container back into the cooler. Please ensure high risk food products are stored below 4C.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The measured concentration of the sanitizer pail was only 100ppm. Informed operator who refilled pail with fresh sanitizer. Retested and concentration was acceptable (200ppm).
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Vegetables were observed in containers above the sandwich prep cooler. Measured temperature was approximately 12C. Informed operator who put the vegetable container back into the cooler. Please ensure high risk food products are stored below 4C.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The test strip container for the food sanitizer was empty. Informed that new strips were on order. Please ensure test strips are available onsite to monitor and measure the concentration of the food sanitizer.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The measured temperature of the salad prep cooler was approximately 8C using a probe thermometer. Informed operator who adjusted and lowered the temperature. Please ensure prep coolers are kept at 4C or less.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No paper towels were available in the paper towel dispenser for the front counter area hand sink. Operator refilled dispenser with a fresh paper towel roll. Please ensure all handsinks are properly equipped with supplies.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 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?
- Pest control logs and signature of technician were missing for December. Please ensure that pest control conducts routine inspections and documents all findings.
- 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?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- A plastic pail container was observed in the handwashing sink. Informed operator who removed it from the sink. Please ensure the handwashing sink is kept empty and accessible for handwashing.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- A valid food handling permit was presented, but permit was hidden away and not posted for the public. Please ensure the food handling permit is posted in a location that is visible to the public.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?