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Mr. chef Angel Restaurant

9635 100 Street Westlock AB T7P 1R7 · Food - General

20 inspections

  1. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The walk-in cooler was maintained at 8C during inspection and the temperature did not go down after the cooler door remained closed for 10 minutes. Ice was observed being built up around the compressor. The operator was required to transfer all the high risk foods to other cooling units which were maintained within the required temperature range. The operator will defrost the cooler and further adjust the temperature after. Ensure that high risk foods be kept refrigerated at 4C or below at all times.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No chlorine residual was obtained from the low temperature type of dishwasher. The operator will obtain a bottle of new sanitizer and further repairs will be carried out if necessary. Ensure that at least a 50ppm chlorine residual be obtained after each cycle is completed.
    • 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?
      • Some mouse droppings were observed in the back dry food storage areas. Open packaged dry foods were observed at that area as well. Some gaps were observed at the bottom of the back door. Ensure that mouse droppings be properly cleaned up. Open packaged dry foods should be stored in food grade pest proof containers. Gaps at the bottom of the back door should be sealed off to prevent pest entry.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Foods were observed being stored in garbage bags in the upright freezer in the back storage room. Ensure that foods be stored in food grade containers/packages at all times.
    • 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?
      • Gaps were observed at the bottom of the back door. Mouse droppings were observed on the floors of the dry food storage room and also on the floors at the dishwashing area. Gaps must be properly sealed off. Mouse droppings must be cleaned up and affected areas must be properly disinfected as well. Written instructions for mouse dropping clean-up were provided to the staff during inspection. Foods stored in the storage room must be checked and if signs of mouse infestation are observed, they must be disposed of. Mouse traps must be properly set up in the facility to monitor the situation.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Thick layers of ice were observed in all the freezers. Ensure that freezers be defrosted on a regular basis such as once a month.
  4. Monitoring Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The walk-in cooler was maintained at 8C during re-inspection. The operator advised that it was defrosted one day before and it is likely that the temperature of the walk-in cooler was not turned down after being defrosted. Since the temperature cannot be dropped down very quickly, the operator was required to transfer all the high risk foods to another cooler. Ensure that no high risk foods be stored in it until it can be maintained at 4C or below.
  7. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Air lock was observed in the sanitizer line of the low temperature type of dishwasher and the operator has to flush the sanitizer line with water every time. This happens very often. The operator was required to get a technician to check on the dishwasher. In the meantime, dishes and utensils can be washed and rinsed in the dishwasher; then, they must be sanitized manually in the sink with an approved sanitizing solution such as bleach solution by immersing the dishes and utensils in the 100ppm bleach solution for a minimum of 2 minutes and left air dry.
    • 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?
      • Mouse droppings were observed on the floor in the back storage room. Written instructions were provided to the operator during inspection. Mouse droppings must be properly cleaned up. Foods being stored in the dry food storage room must be checked; if evidence of mouse infestation is observed, foods must be disposed of. More traps need to be set up at the affected areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The exteriors of the grill and deep fryer and floors under the cooking line were observed greasy. Thick layers of ice were observed in the upright freezer. Cleaning must be carried out at the above noted areas on a regular basis. Freezers must be defrosted on a regular basis as well.
  8. Risk Management Inspection

    0 infractions

  9. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Still no chlorine residual was obtained from the low temperature type of dishwasher. Air lock was still observed in the sanitizer pipe. Repairs need to be carried out. In the meantime, dishes and utensils can still be washed and rinsed in the dishwasher; then, they must be sanitized in a sink manually for a minimum of 2 minutes and left air dry. A 100ppm bleach solution (1table spoon of household bleach per gallon of warm water at 45C) can be used to sanitize dishes and utensils.
  10. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No chlorine residual was obtained from the low temperature type of dishwasher. Air lock was observed in the sanitizer pipe and it was repaired during inspection. However, the sanitizer/sodium hypochlorite had been exposed to the air for a while as it looked like water. The operator will obtain a new bottle of sanitizer. In the meantime, dishes and utensils can still be washed and rinsed in the dishwasher; then, they must be sanitized in a sink manually for a minimum of 2 minutes and left air dry. A 100ppm bleach solution (1table spoon of household bleach per gallon of warm water at 45C) can be used to sanitize dishes and utensils.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Thick layers of ice were observed in the 2 freezers. Ensure that freezers be defrosted on a regular basis such as once a month.
  11. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No chlorine residual was obtained from the low temperature type of dishwasher. Air lock was observed in the sanitizer pipe and it was repaired during inspection. However, the sanitizer/sodium hypochlorite had been exposed to the air for a while as it looked like water. The operator will obtain a new bottle of sanitizer. In the meantime, dishes and utensils can still be washed and rinsed in the dishwasher; then, they must be sanitized in a sink manually for a minimum of 2 minutes and left air dry. A 100ppm bleach solution (1table spoon of household bleach per gallon of warm water at 45C) can be used to sanitize dishes and utensils.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Thick layers of ice were observed in the 2 freezers. Ensure that freezers be defrosted on a regular basis such as once a month.
  12. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Open packaged rice was observed in the dry food storage room. Open packaged dry goods should be stored in a food grade and pest proof container to prevent any pest infestation.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the walk-in cooler was maintained at 8C and after the door remained closed for about 20 minutes, the temperature was still the same. The operator will re-adjust the temperature of the cooler later. In the meantime, all the high risk foods being stored in the walk-in cooler will be transferred to another cooling unit which was maintained below 4C during inspection. Ensure that high risk foods be kept refrigerated at 4C or below at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked gravy was taken out of the walk-in cooler and left at room temperature for at least 1 hour. The internal temperature of the food was probed at 40C. The operator disposed of the food during inspection. Ensure that high risk foods be kept either at or below 4C or at 60C or above.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No chlorine residual was obtained from the low temperature type of dishwasher. Air lock was observed in the sanitizer pipe and it was repaired during inspection. However, the sanitizer/sodium hypochlorite had been exposed to the air for a while as it looked like water. The operator will obtain a new bottle of sanitizer. In the meantime, dishes and utensils can still be washed and rinsed in the dishwasher; then, they must be sanitized in a sink manually for a minimum of 2 minutes and left air dry. A 100ppm bleach solution (1table spoon of household bleach per gallon of warm water at 45C) can be used to sanitize dishes and utensils.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Thick layers of ice were observed in the 2 freezers. Ensure that freezers be defrosted on a regular basis such as once a month.
  13. Monitoring Inspection

    0 infractions

  14. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The walk-in cooler was still kept at 8C during re-inspection. The operator was required to transfer all the high risk foods to the cooling units at his another commercial kitchen close by. In the meantime, this walk-in cooler needs to be checked and repaired by a technician.
  15. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The walk-in cooler was still kept at 8C during re-inspection. The operator was required to transfer all the high risk foods to the cooling units at his another commercial kitchen close by. In the meantime, this walk-in cooler needs to be checked and repaired by a technician.
  16. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Prepackaged foods such as beverages were observed being stored on the floor directly in the back dry food storage area. Ensure that foods be stored 6'' above the floor at all times to ease the cleaning of the floor.
  17. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The walk-in cooler was kept at 5C during inspection. The operator was required to low down the temperature to 4C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The sandwich prep cooler in front of the cooking line was kept at 10C. The operator was required to dispose of the foods being stored on the top of the condiment containers since foods had been stored in there longer than 2 hours. In addition, the operator was also required to transfer all the high risk foods to other cooling units in one of his another commercial kitchen close by.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No chlorine residual was obtained from the low temperature type of dishwasher as severe air lock was observed in the sanitizing solution pipe. The operator will attempt to repair it himself. In the meantime, dishes and utensils can be washed and rinsed in the dishwasher; then, they must be manually sanitized in the sink with an approved sanitizing solution such as a 100ppm bleach solution for a minimum of 2 minutes and left air dry.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Prepackaged foods such as beverages were observed being stored on the floor directly in the back dry food storage area. Ensure that foods be stored 6'' above the floor at all times to ease the cleaning of the floor.
  18. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The sandwich prep cooler in front of the cooking line was kept at 10C. The operator was required to dispose of the foods being stored on the top of the condiment containers since foods had been stored in there longer than 2 hours. In addition, the operator was also required to transfer all the high risk foods to other cooling units in one of his another commercial kitchen close by.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The walk-in cooler was kept at 8C during inspection and the temperature did not go down after the door was kept closed longer than 10 minutes. The operator was required to transfer all the high risk foods to other cooling units in one of his another commercial kitchen close by.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No chlorine residual was obtained from the low temperature type of dishwasher as severe air lock was observed in the sanitizing solution pipe. The operator will attempt to repair it himself. In the meantime, dishes and utensils can be washed and rinsed in the dishwasher; then, they must be manually sanitized in the sink with an approved sanitizing solution such as a 100ppm bleach solution for a minimum of 2 minutes and left air dry.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Prepackaged foods such as beverages were observed being stored on the floor directly in the back dry food storage area. Ensure that foods be stored 6'' above the floor at all times to ease the cleaning of the floor.
  19. Risk Management Inspection

    0 infractions

  20. Initial Inspection

    0 infractions