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Manila Grill Express

6554 28 Avenue NW Edmonton AB T6L 6N3 · Food - General

4 inspections

  1. Risk Management 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?
      • There is poor lighting in the walk-in cooler. It is hard to see at the back of the cooler.Ensure there is proper/ better lighting in the walk-in cooler.
  2. Monitoring Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer was available for food contact surfaces.Ensure sanitizer is always prepared when operating. Surfaces need to be wiped down reguarly with an approved sanitizer.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed staff not handwashing prior to starting food prep after coming back from their break.Staff put on gloves prior to hand washing.Ensure frequency of handwashing is increased. Hands must be washed prior to putting on gloves and after taking gloves off. Wash hands when coming back from a break, after doing another duty like dishes or changing the garbage, touching face/hair/etc, when hands are visibly dirty, after handling raw meat, etc.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Raw, uncooked meat was stored on top of uncovered beef shank.Ensure raw meat is stored below and away from other foods. Ensure foods are covered when stored inside the walk-in cooler to protect from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Multiple items left at room temperature. ENSURE STAFF PRIORITIZE FOOD SAFETY. If they need to go for break, high risk foods must be temperature controlled and cannot be left at room temperature.- Cooked pork belly (11-15C internal), out for 50 min- Raw chicken breast (11C surface temp), thawing at room temperature- Raw fish (still frozen), 6 boxes, our for about 2 hours (delivery received but not put away)- Lunch meat (13C surface temp) - out for 50 min- White cheese (13C surface temp) - out for 50 min- Pieces of fried cooked pork belly used as topping at room temperature for extended period of time - discarded- 1 piece of raw chicken at 20C for over 2 hours - discarded- Pork belly case (still frozen) - waiting to be put cooked but sitting at room temperature - Raw pork (13C surface temp) - out for about 2 hoursFood CANNOT be left out at room temperature. Ensure foods are placed in the cooler or freezer when delivery is received or when staff go for break. Thawing can be done in a cooler at 4C or less, under cold running water fully submerged, in a microwave and cooked immediately afterwards, or cooked from frozen. Do not thaw at room temperature. Only bring out food that will be prepared immediately.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No probe thermometer is available.Ensure a probe thermometer is available to check temperatures. I recommend getting a digital thermometer as it is easier to use.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was measuring about 25ppm chlorine.Manual dishwashing procedures discussed until dishwasher could be fixed. Dishwasher must be sanitizing at 100ppm chlorine.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • OUTSTANDING - dishwasher was not feeding Chlorine. 0ppm at the rinse. Grease build up noted on Dishwasher doors. Please clean nightly.Please ensure staff are testing sanitizer concentration daily.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no chlorine test strips available.Get chlorine test strips and make sure the dishwasher and sanitizer buckets are checked and ensure they are at 100ppm chlorine.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no hand soap at the front hand sink.The soap dispenser at the back hand sink was not dispensing soap.Ensure hand sinks are always stocked with soap and paper towel and have hot/cold running water at them. If the hand sink is not stocked, then staff cannot perform proper hand washing - soap, paper towel and hot/ cold water are critical for good hand washing!
    • 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?
      • - Weatherstripping on the back door was broken thereby leaving a gap at the bottom of the door.- No pest control records were available upon requestRepair or replace the weatherstripping to block the gap at the bottom of the door. Ensure pest control records are available upon request.
    • 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?
      • OUSTANDING - posted permit expired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is poor lighting in the walk-in cooler. It is hard to see at the back of the cooler.Ensure there is proper/ better lighting in the walk-in cooler.
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • sanitizer solution was not prepared or in use. Please use a no- rinse sanitizer on tables and food contact surfaces.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • bags of carrots, produce and boxes of meat were stored on the ground. Moved at time of inspection.Do not leave scoops and utensils in food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • garlic in oil, crispy pork and shell eggs were left at room temperature. Please refrigerate.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • dishwasher was not feeding Chlorine. 0ppm at the rinse. Grease build up noted on Dishwasher doors. Please clean nightly.Please ensure staff are testing sanitizer concentration daily.
    • 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?
      • posted permit expired.
  4. Monitoring Inspection

    0 infractions