Ming's Palace
12 Oliver St Williams Lake BC V2G 1L7 · Restaurant - Food Service
4 inspections
- Monitoring
7 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Bins of cooked rice and pork were being left out at room temperature, unattended, and on the floor at time of inspection.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.7 Are foods protected from contamination?
- Observation(s): F1.7A: -A bowl of flour and spices used for breading was observed to have a piece of steel wool inside it. Operator was alerted to this and it was removed from the food. Operator discarded the steel wool used for dishwashing to prevent future physical contamination. F1.7B: A container of cut vegetables were observed being stored under a bin of cut raw meat in the kitchen fridge. Operator rearranged the meat and vegetables to prevent contamination of ready to eat food. Operator was instructed to ensure ready to eat food is stored above and separately from raw meat.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): There was no sanitizer solution available at time of inspection. Operator made a new solution but indicated they add soap to the sanitizer solution. Operator was instructed to discontinue adding soap to the solution and to keep a sanitizer solution available at all times during operation.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5G: Open bags of flour were observed being stored under the handwashing sink. Operator relocated these during inspection. F2.5K: -Open food storage bins were being stored on the floor in the rear of the kitchen. Operator moved these and was instructed to discontinue storing bins on floor -Operator was observed cutting raw meat in the clean side of the dishwashing area. Operator stated this area would be cleaned after use and prior to washing dishes. Operator was asked to use an alternate area for handling raw meat and to keep dishwashing and raw meat preparation separate.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): The handwashing sink was observed to have a mop and cleaning tools in it during initial inspection. Operator moved these and was instructed to ensure handwashing sink remain unobstructed and exclusively used for handwashing.
- F2.7E Handwashing stations must remain accessible at all times.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Ensure a daily temperature log is kept for all refrigeration units
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Ensure written cleaning procedures are maintained for the facility.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): F1.7D: Sanitizer solution not available at the time of the inspection. Corrective Action: Mix sanitizer solution as soon as the facility opens and ensure all food contact surfaces are being sanitized multiple times throughout the day.
- F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3: Sanitizer solution was not available at the time of the inspection. Corrective Action: Mix sanitizer solution and ensure the concentration reaches 200ppm at all times.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F1.7 Are foods protected from contamination?
- Monitoring
3 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): F1.7: The following issues were observed: • Raw meat product sitting on the floor underneath the handwashing sink, sink water dripping into product was noted. • Breading station for breading different products was on the floor. Corrective Action: Ensure no food is being prepared, thawed, or stored on the floor.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A: Large wood table used for food preparation. Corrective Action: Acquire a new table or re-seal the surface of the table. In the meantime, use cutting boards and ensure no food is being prepared directly on the surface. F2.5C: Wiping cloths being used throughout the facility. Corrective Action: Keep wiping cloths submerged in a sanitizer solution containing either 200 ppm Quat residual or 200ppm chlorine residual. Ensure cloths are soaked for a minimum of 30-seconds between uses and replace the solution every 2-hours. Utilize test strips to ensure the sanitizer solution is reaching the required concentration. F2.5E: Carboard located throughout the facility. Corrective Action: remove all carboard from the kitchen. F2.5G: Foods in fridges and coolers were uncovered. Corrective Action: cover all food in the fridges and coolers.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7: Handwashing sink was not accessible at the time of inspection. Corrective Action: Ensure the handwashing sink is available at all times.
- F2.7E Handwashing stations must remain accessible at all times.
- F1.7 Are foods protected from contamination?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • No sanitizer testing strips were available onsite at time of inspection. Some strips provided to operator until order can come in. Corrective Action: • Order chlorine sanitizer testing strips for use onsite at facility. These are required to ensure the food contact surface sanitizer is at the adequate concentration for sanitizing action.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • Low temperature dishwasher was first measured with 0 ppm chlorine. It was observed that the chlorine bottle was empty. A new bottle was added. • Ensure that food contact surface sanitizer measures at 200 ppm chlorine. Use the sanitizer test strips to verify. Corrected During inspection: • Operator added and attached new bleach sanitizer solution bottle to the dishwasher during the cycle and than primed the lines. A new cycle was run and the chlorine measured 100ppm range chlorine.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.1 Does the facility have proper monitoring supplies?