Mr. Wu's - Events
340 6 Avenue E Regina SK S4N 5A4 · Food - Special Event
4 inspections
- Risk Management Inspection
0 infractions
- Demand Inspection
4 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Test strips for verifying the concentration of chlorine sanitizer in use were not available onsite. Acquire suitable test strips for any sanitizer used onsite. Test strips were provided by inspector during inspection to verify sanitizer being used as a temporary measure.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The paper towel available for handwashing was not contained in a suitable dispenser. Ensure paper towel is provided in a suitable dispenser for sanitary use.
- 14. Does the special event vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- The hot water tank was not adequate for its operation. The hot water tank will only fill one of the three sink wells at the is three-compartment sink. Inadequate hot water to fill all three sink wells for dishwashing.Increase hot water tank to ensure there is adequate hot water for dishwashing and handwashing.
- 14. Does the special event vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- No hot water was available for use at handwashing or dishwashing sinks.Hot water was restored during inspection.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
4 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Staff' had no hair control while preparing the food. Ensure staff keep hair under control before food handling.
- 09. Are chemicals stored and handled in a safe manner?
- Quat sanitizer was measured greater than 400ppm. Staff was not testing the sanitizer.Use 200ppm quat sanitizer and verify with quat sanitizer test strips.
- 14. Does the special event vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- The hot water tank was not adequate for its operation. The hot water tank will only fill one of the three sink wells at the is three-compartment sink. Inadequate hot water to fill all three sink wells for dishwashing.Increase hot water tank to ensure there is adequate hot water for dishwashing and handwashing.
- 19. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Deep grooves and black stains on the prep table cutting board.Resurface or replace cutting board.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Demand Inspection
0 infractions