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Mandarin Wok

4847 49 Street Wetaskiwin AB T9A 1H3 · Food - General

6 inspections

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloth was left out on counter. Please ensure that wet wiping cloths must be stored in sanitizing solution of proper strength between uses. Corrected during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towels were not available at the handwashing sink in the food preparation area.Corrected during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a buildup of food debris on the bottom shelf of the cooler. This area was scrubbed and cleaned at the time of inspection.
  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Violation Observed:No sanitizer solution was available for sanitizing food contact surfaces, and contaminated cleaning cloths were being used and left out on counters.Corrective Action:Cleaning cloths must be stored in an approved sanitizer solution between uses to prevent cross-contamination. During the inspection, a fresh batch of bleach and water solution was prepared, and both violations were corrected on-site.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Action Taken:96 raw eggs (high-risk food items) had been subjected to temperature abuse (temperature recorded 27 Celsius) remaining in the danger zone for an extended period. Due to the potential risk of bacterial growth and foodborne illness, the entire box was discarded in the outside garbage dumpster.Education Provided:The owner was informed about the importance of maintaining required temperature (7 Celsius) for high-risk foods such as raw eggs. It was explained that long exposure to temperatures above 7°C significantly increases the risk of contamination and foodborne illness
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Different cardboards are positioned on the shelves and tables, collecting food debris underneath them.All the cardboard from the food prep zone, shelving, and storage space were removed during inspection.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizer in bucket was measured at 400 ppm.The staff weakened the solution and re-evaluated it with their own test strips. Chlorine solution tested at 100 ppm
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two packages of raw shrimp were defrosting in the sink’s plastic buckets, submerged in standing water. Both packages remained frozen, with a temperature recorded at 5°C.Trained staff on correct thawing techniques. Food items should be defrosted in the refrigerator or under a continuous flow of cold running water.The operator placed shrimp packs in the larger, cleaned plastic tub and positioned it under cold running water.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Different cardboards are positioned on the shelves and tables, collecting food debris underneath them.Eliminate all the cardboard from the food prep zone, shelving, and storage space.Make sure that all surfaces are kept and made from materials that are smooth, easy to clean, and non-porous
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer in pails measured 300 ppm.Staff diluted the solution and retested using their own test strips. Chlorine solution measured at 100 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw meat was thawing on the counter at food temperature. Temperature measured was 5C. Educated operator on proper thawing practices. Food product should be thawed in the fridge or under a constant stream of cold running water. Operator moved the raw meat to thaw in the walk-in cooler.
    • 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?
      • Food permit is valid. Food permit was displayed too high above the wall and not easily visible to customers.Operator moved the location of the permit and displayed it on the wall by the cash register.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Two cutting boards that were stored in the shelving rack had deep grooves and were improperly finished.Operator discarded both cutting boards.
  5. Risk Management Inspection

    0 infractions

  6. Initial 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?
      • Various carboards are placed on the shelves and on tables and has accumulation of food debris underneath the cardboards. Remove all the carboards from the food preparation area, shelves and storage area. Ensure that all the surfaces are maintained and constructed from material that are smooth, easy to clean and non-absorbent.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Few plastic tubs are in poor condition (cracked, piece missing, and duct tape being used on them). Action required.Any containers/utensils that are cracked, broken or heavily damaged should be discarded.Operator is required to replace those plastic tubs.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. In the cooking area (hard to reach areas) under the grill equipment, grease is gradually building up under the grill machine.2. No cleaning schedule is in place.ACTIONOperated is required to clean up hard to reach areas now and on regular basis. Please have a written cleaning schedule (sanitation log) and complete list of all the cleaning sanitizing agents that will be used in the facility.Operator was provided (with email attachment) the instruction to sanitation program/daily/demand cleaning schedule templates. This is a general template; regulation requires all food establishments to develop and have in place written procedures designed to ensure its safe and sanitary operation. The cleaning schedule can be printed here: Introduction to a Sanitation Program (albertahealthservices.ca)