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Noodleholic

3350 Parsons Road NW Edmonton AB T6N 1B5 · Food - General

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ** - none of the food handlers or staff in the kitchen were wearing aprons over their street clothing
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - 2 oversized pots of meat broth were improperly cooling on the shelving - temp 40-60'C ext - PHI educated owner on dividing the broth into smaller amounts to release the heat faster for proper cooling** - 1 oversized pot of congee rice was improperly cooling on the shelving - rice 21'C ext-30'C int. PHI educated owner on dividing the rice into smaller amounts to release the heat faster for proper cooling
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - raw fish were stored at room temperature at the cleaning sinks - 15-20'C ext from rinsing with warm water - placed in the cooler** - 2 large inserts of cooked soup were stored at room temperature by the back door - 21'C interior and exterior temperature. Discarded. Was left out overnight.** - a large container of pork belly stored at room temperature 23'C ext- 36'C int - placed in the cooler** - a bag of beef brisket was stored at room temperature. Stated that taken out of the cooler and stored at room temperature. 18 int-23'C ext, discarded
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - a large container of bean sprouts (uncooked) was stored in stagnant water, no ice, at room temperature. Staff added ice.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ** - ensure all staff are wearing aprons during active food preparation (CDI)
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - cooked noodles stored at room temperature - ensure that cooked foods are put away quickly after cooling - keep hot at 60'C or store at a temperature of 4 degrees Celsius or less. (CDI)
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - duct tape or other types of tape were observed on food equipment - cease and desist the repair of food equipment with using tape. All surfaces in a kitchen must be smooth, cleanable, non-absorbent, and durable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - thorough cleaning of floors in hard-to-reach places, all interior cupboards, walls around dishpit, and the build up of oil and grease around the cook station.
  5. Risk Management Inspection

    1 infraction

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • **-temp was over 60'C at the faucet, skin scalding temperature. Owner put a sign as warning during temp adjustment period.
  6. Demand Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • **-do not store food and/or small food equipment on the floor at any time.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **- improper cooling observed
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • **-temp was over 60'C at the faucet, skin scalding temperature. Owner put a sign as warning during temp adjustment period.
  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    22 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Dirty cleaning cloths found on food prep surfaces, on the floor, on drink dispenser overflow trays, under hot water units, and in use under clean racks of dishes from the dishwasher. Ensure that cleaning cloths when not in use are stored in a sanitizer solution to remove effectively microbes in the cloths.2) Cleaning cloths were in use on top of cut scallions and cilantro. Do not use cleaning cloths to cover vegetables. Ensure cleaning cloths are used for the intended use of cleaning only. 3) Steel wool and sponges were found in the dish pit. Ensure that cleaning cloths are able to be washed and sanitized in a manner that removes contamination. Do not use steel wool where pieces can break off and directly contaminate foods and utensils. Do not use sponges that cannot be effectively sanitized.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) A meat slicer was found with dried on meat debris in the upper blade holding area. A piece of dried meat debris was found on top of the unit. The meat slicer was stored next to the handwash sink. Ensure that the meat slicer surfaces including on top of the unit and in the blade holding area are cleaned and sanitized properly to prevent the accumulation of food debris that can contaminate food and cause foodbourne illness. Ensure that clean in place equipment including meat slicers are stored in a manner that keeps them in a sanitary state. Do not store meat slicers next to handwash sinks unless a splash guard is installed.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) An onion cake was found stored on food packages in a chest freezer. The cake was discarded during the inspection. Ensure that food is stored safely to prevent contamination. 2) Containers with meat and vegetables were uncovered in the upright and food prep coolers. Water jugs in a front cooler unit were uncovered. A pail with congee was found in a cooler uncovered and a ladle stored in the container. Packages of food were not closed properly when stored in freezer units including frozen corn kernels, spring rolls, and dumplings. A bag containing cooked meat was found improperly fastened in an upright cooler. 5 pails and one bowl with sauces were stored uncovered near a hot holding unit. The operator added lids or plastic wrap during the inspection. Ensure that food containers are covered to prevent food contamination. 3) Containers including cooked meat were found stacked on other ready to eat foods in the food prep cooler. Bowls of cooked meats were stacked with other foods in an upright cooler. The operator moved the stacker items during the inspection. Ensure that food is protected from contamination. Do not stack foods when stored with plastic wrap. 4) Open cartons of raw eggs were found stored near a cloth shopping bag and bags of ginger. Ensure that raw eggs are stored under and away from ready to eat foods including ginger and cloth shopping bags. Do not store cloth shopping bags that are dirty with food. 5) Food including a bag of potatoes and beverages were found stored on the floor. A pressure cooker with a lid containing food was found on the floor. After being asking to move the pressure cooker off the floor, the cooker was left on the floor. The bag of potatoes was moved during the inspection. Ensure that food and containers with food in them are stored at least 15cm (6 in) off the ground to protect the food from contamination with floor debris.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 6) A can of hoisin sauce was open and had been stored in the food prep cooler from the previous day. The operator was told to discard the can. Ensure that opened canned food items are transferred to another container to prevent leaching of metals into the food that can lead to food intoxication. 7) A total of 7 large pots were found uncovered throughout the facility. Two of the pots were found on the floor. Ensure that pots are stored at least 15 cm (6 in) from the floor. Ensure that food is covered to prevent food contamination.8) A trap with fly paper was hanging off a light fixture with flies on it. The trap was hanging in the food prep area. Ensure that pest control measures including fly traps are placed in a manner that does not contaminate food. The trap was moved during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1)A half-eaten cob of corn and an empty glass were found stored on the food prep cooler. A personal iced tea plastic cup was found in the front order area. Personal items like Vaseline, coats and handbags were found in the dry storage area stored with the food. 2) An open bag of flour was stored on a table and leaning on a water meter. The table was covered with personal items including personal beverage containers. A hack saw was hanging on a hook over the table. A yellow extension cord was connected over the bag of flour. Ensure that non food items including personal food items, hack saws, and extension cords are stored away and separate from food items including bags of flour.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Six large pots containing soup broths and sauces were found in several places in the facility. Two pots were found stored on a shelf that was lined with cardboard and positioned near a fan that was dirty with a lot of dust. Two pots were stored on the floor and two were found on a shelf under a food prep area. These pots were found at temperatures between 20 to 30 degrees Celsius and the operator mentioned they were left here for only one hour. It was unclear whether the operator understood proper methods for cooling foods. Ensure that food prepared in large volumes including soups and sauces are cooled correctly. There are four method for correct cooling: i) put food in a small, shallow pan, ii) use an ice bath, iii) stir, iv) use an ice wand. Correct methods for cooling ensure that food is passed through the temperature danger zone within 2 hours to a temperature of 20 degrees Celsius. The food can then be transferred to a cooler for further cooling to 4 degrees Celsius within a 4 hour period of time. Improper cooling results in temperature abuse that causes microbes to grow inside of the large volume and in some cases form spores that can cause foodbourne illness.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Three containers with noodles being rehydrated in water were found. One container near the food prep cooler, 2 others on a large chest freezer. All containers were not covered. The temperature of these containers was at 19 degrees Celsius. The operator mentioned that they were left out at room temperature for one hour and were placed in the cooler during the inspection. Ensure rehydrated noodles are processed in the cooler to prevent the growth of microbes. 2) A container with mushrooms being hydrated was found at a temperature of 21 degrees Celsius. Ensure the rehydration of mushrooms is completed at or below 4 degrees Celsius to prevent the growth of microbes. 3) A bin with bean sprouts were found stored on a crate on the floor uncovered and at a temperature of 20 degrees Celsius. The operator was told to cover the sprouts and put them in the cooler. Time at room temperature around 1 hour. Ensure foods including bean sprouts are stored at or below 4 degrees Celsius to prevent the growth of microbes on the food. 4) Two bowls covered with cleaning cloths containing cilantro and cut scallions were found at a temperature of 18 degrees and had just been sliced. The cleaning cloths were removed, replaced with plastic wrap and put in the fridge. Ensure cut vegetables and herbs including scallions and cilantro are stored at or below 4 degrees Celsius to prevent the growth of microbes that cause foodbourne illness.5) A container with diced garlic and bowls with cut cabbage and salad were found at temperatures between 21-22 degrees Celsius. They had been there since the morning and were discarded. Ensure that foods left at room temperature are kept for only 2 hours and then discarded. Alternatively, store cut vegetables at or below 4 degrees Celsius to minimize the growth of microbes.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1)Thermometers were missing from some of the cooler and freezer units. Ensure that thermometers are placed in all cooler, freezer, and hot holding units to verify temperature.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) A one-compartment sink was in use with cut vegetables in the process of being washing and for handwashing. The operator said that it was only for handwashing and removed the vegetables during the inspection. Ensure that handwash sink are used only for handwashing. Proper handwashing is the first step to food safety. Do not block access to the handwash sink.2) There are 2 one-compartment sinks and a three-comp sink in the food prep areas for this facility. There is insufficient handwash sinks/food prep sink available. Ensure that the facility has an approved floor plan from our department. An adequate number of handwash sinks are required.
    • 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?
      • 1) Blank pest control checklists were found onsite. No trap system was in place. Ensure an effective pest control management system is in place to control for pests. Fill out the checklist monthly, keep a copy onsite, and use appropriate control measures including traps.
    • 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?
      • 1) The facility was found operating without a valid food handling permit. Ensure that all required documents and processes are available and followed to allow the facility to be approved for operation. Do not operate until approval has been granted by an Executive Officer.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Unfinished wood was in use as a shelf by the handwash sink with cleaning cloths on it. Unfinished wood was used to construct a shelving unit in the dry storage area. An unfinished wooden shelf was in use along the cooking line. Ensure that food surfaces and shelving are easy to clean, impervious to moisture, and smooth. Finish all unfinished wood surfaces.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Incomplete construction was found in walls near the washrooms, around the drains, the electrical panel and water meter, shelving units, around drains, under a food cupboard, around the hot water tank, and above a doorway in the dry storage area. Ensure that these areas are repaired such that the surfaces are smooth, easy to clean and impervious to moisture.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Insufficient levels of lighting were found in the back kitchen.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) An ice scoop was found stored on top of ice in a small ice maker. Tongs were found stored on another small ice maker in the dining area. A metal scoop was stored on top of plastic lids. Sauces in pails near the hot holding unit had ladles stored in them. A bowl with a sauce had a spoon inside. A container with lemon slices had tongs stored on top. Ensure that scoops, ladles, and spoons are stored away and in a separate container. Clean and sanitize the scoops, spoons, and ladles regularly. 2) A large metal sieve was found hanging on a door. A dirty paring knife and a pair of scissors used for food were found stored on a dry storage shelf. A cardboard box was found with a dirty potato peeler, mandolin with dried carrot debris, and dough scraper with flour debris. The cardboard box was dirty. All utensils in the box were put in the dishpit for cleaning and sanitizing. Ensure that utensils are stored in a sanitary manner. Clean and sanitize all surfaces of utensils to prevent food contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Cardboard pieces were being used as shelf liner on a metal shelf unit, on a wooden shelf unit, in the dry storage area, on the floor and under hot pots in a food prep are as trivets. Cardboard boxes were being used to store clean food equipment including a plastic colander, pails, sponges, and steel wool in the dishpit. Ensure that containers used to store utensils and other equipment are stored in a sanitary manner and that they are made of food grade material. The Alberta Food Code (2020) states that, "Reusable packaging shall be durable, clean, and if required, able to withstand sanitizing." Ensure that containers used to store utensils are composed of such packaging.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) A rack of clean glasses was found stored in a dishwasher rack. The rack was placed on an overturned pail that was stored in the mop sink. Ensure that dishes that have been cleaned and sanitized in the dishwasher are removed onto a designated space where the dishes can be kept clean. 2) Dishwasher racks were stored on the floor. Pots and pans were stored on the floor under the cooking line and food prep shelf. Ensure that dishwasher racks, pots, and pans are stored in a manner that keeps them clean. Do not store food equipment on the floor. 3) A table used for personal drinks was cluttered and had food or food related equipment stored on or near it. Ensure that food and food related equipment is store in a sanitary manner.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Dirty fans were found in the back kitchen, near the cooking line, and in the washrooms. Ensure that fans used in a kitchen area are cleaned and sanitized regularly to prevent food contamination. 2) A chest freezer was found with a buildup of ice. Ensure that the ice buildup is removed since it is formed from nonpotable water that can contaminate food. 3) The outer lid and front panel of a chest freezer was found dirty, bottom shelves in upright coolers had food debris and were dirty. Ensure that food equipment is cleaned and sanitized regularly to prevent food contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) A water meter was found covered with flour debris. Ensure areas where flour is dispensed are cleaned and sanitized regularly to prevent contamination of food and the attraction of pests. 2) An area below the dishpit was dirty with dried on food debris. Ensure the areas under the dishpit are cleaned and sanitized regularly to prevent food accumulation that will attract pests.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) No written cleaning checklist was available at the inspection. Ensure that a written cleaning checklist is available onsite so that tasks are completed regularly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) A dry storage area was in disarray. A table used for personal drinks was cluttered. Ensure that food storage areas are organized for a smooth flow of food, to prevent harbourage of pests, and are cleaned and sanitized regularly.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • 1) No plan review has been completed of the floor plan in this facility. As was observed during the inspection, several areas do not appear to comply and as such they will result in contamination of food or food equipment. These areas include the mop sink that is found next to the dishwasher; the hotwater tank near the back food prep area, the electrical panel near a table with personal food items, the water meter found with flour debris and flour stored near it. A handwash sink was in use for handwashing and the washing of vegetables. Ensure that the Building Code Officers are consulted in the current floor plan of the facility and the floor plan is sent into our office for review.
  9. Risk Management Inspection

    22 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Dirty cleaning cloths found on food prep surfaces, on the floor, on drink dispenser overflow trays, under hot water units, and in use under clean racks of dishes from the dishwasher. Ensure that cleaning cloths when not in use are stored in a sanitizer solution to remove effectively microbes in the cloths.2) Cleaning cloths were in use on top of cut scallions and cilantro. Do not use cleaning cloths to cover vegetables. Ensure cleaning cloths are used for the intended use of cleaning only. 3) Steel wool and sponges were found in the dish pit. Ensure that cleaning cloths are able to be washed and sanitized in a manner that removes contamination. Do not use steel wool where pieces can break off and directly contaminate foods and utensils. Do not use sponges that cannot be effectively sanitized.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) A meat slicer was found with dried on meat debris in the upper blade holding area. A piece of dried meat debris was found on top of the unit. The meat slicer was stored next to the handwash sink. Ensure that the meat slicer surfaces including on top of the unit and in the blade holding area are cleaned and sanitized properly to prevent the accumulation of food debris that can contaminate food and cause foodbourne illness. Ensure that clean in place equipment including meat slicers are stored in a manner that keeps them in a sanitary state. Do not store meat slicers next to handwash sinks unless a splash guard is installed.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) An onion cake was found stored on food packages in a chest freezer. The cake was discarded during the inspection. Ensure that food is stored safely to prevent contamination. 2) Containers with meat and vegetables were uncovered in the upright and food prep coolers. Water jugs in a front cooler unit were uncovered. A pail with congee was found in a cooler uncovered and a ladle stored in the container. Packages of food were not closed properly when stored in freezer units including frozen corn kernels, spring rolls, and dumplings. A bag containing cooked meat was found improperly fastened in an upright cooler. 5 pails and one bowl with sauces were stored uncovered near a hot holding unit. The operator added lids or plastic wrap during the inspection. Ensure that food containers are covered to prevent food contamination. 3) Containers including cooked meat were found stacked on other ready to eat foods in the food prep cooler. Bowls of cooked meats were stacked with other foods in an upright cooler. The operator moved the stacker items during the inspection. Ensure that food is protected from contamination. Do not stack foods when stored with plastic wrap. 4) Open cartons of raw eggs were found stored near a cloth shopping bag and bags of ginger. Ensure that raw eggs are stored under and away from ready to eat foods including ginger and cloth shopping bags. Do not store cloth shopping bags that are dirty with food. 5) Food including a bag of potatoes and beverages were found stored on the floor. A pressure cooker with a lid containing food was found on the floor. After being asking to move the pressure cooker off the floor, the cooker was left on the floor. The bag of potatoes was moved during the inspection. Ensure that food and containers with food in them are stored at least 15cm (6 in) off the ground to protect the food from contamination with floor debris.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 6) A can of hoisin sauce was open and had been stored in the food prep cooler from the previous day. The operator was told to discard the can. Ensure that opened canned food items are transferred to another container to prevent leaching of metals into the food that can lead to food intoxication. 7) A total of 7 large pots were found uncovered throughout the facility. Two of the pots were found on the floor. Ensure that pots are stored at least 15 cm (6 in) from the floor. Ensure that food is covered to prevent food contamination.8) A trap with fly paper was hanging off a light fixture with flies on it. The trap was hanging in the food prep area. Ensure that pest control measures including fly traps are placed in a manner that does not contaminate food. The trap was moved during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1)A half-eaten cob of corn and an empty glass were found stored on the food prep cooler. A personal iced tea plastic cup was found in the front order area. Personal items like Vaseline, coats and handbags were found in the dry storage area stored with the food. 2) An open bag of flour was stored on a table and leaning on a water meter. The table was covered with personal items including personal beverage containers. A hack saw was hanging on a hook over the table. A yellow extension cord was connected over the bag of flour. Ensure that non food items including personal food items, hack saws, and extension cords are stored away and separate from food items including bags of flour.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Six large pots containing soup broths and sauces were found in several places in the facility. Two pots were found stored on a shelf that was lined with cardboard and positioned near a fan that was dirty with a lot of dust. Two pots were stored on the floor and two were found on a shelf under a food prep area. These pots were found at temperatures between 20 to 30 degrees Celsius and the operator mentioned they were left here for only one hour. It was unclear whether the operator understood proper methods for cooling foods. Ensure that food prepared in large volumes including soups and sauces are cooled correctly. There are four method for correct cooling: i) put food in a small, shallow pan, ii) use an ice bath, iii) stir, iv) use an ice wand. Correct methods for cooling ensure that food is passed through the temperature danger zone within 2 hours to a temperature of 20 degrees Celsius. The food can then be transferred to a cooler for further cooling to 4 degrees Celsius within a 4 hour period of time. Improper cooling results in temperature abuse that causes microbes to grow inside of the large volume and in some cases form spores that can cause foodbourne illness.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Three containers with noodles being rehydrated in water were found. One container near the food prep cooler, 2 others on a large chest freezer. All containers were not covered. The temperature of these containers was at 19 degrees Celsius. The operator mentioned that they were left out at room temperature for one hour and were placed in the cooler during the inspection. Ensure rehydrated noodles are processed in the cooler to prevent the growth of microbes. 2) A container with mushrooms being hydrated was found at a temperature of 21 degrees Celsius. Ensure the rehydration of mushrooms is completed at or below 4 degrees Celsius to prevent the growth of microbes. 3) A bin with bean sprouts were found stored on a crate on the floor uncovered and at a temperature of 20 degrees Celsius. The operator was told to cover the sprouts and put them in the cooler. Time at room temperature around 1 hour. Ensure foods including bean sprouts are stored at or below 4 degrees Celsius to prevent the growth of microbes on the food. 4) Two bowls covered with cleaning cloths containing cilantro and cut scallions were found at a temperature of 18 degrees and had just been sliced. The cleaning cloths were removed, replaced with plastic wrap and put in the fridge. Ensure cut vegetables and herbs including scallions and cilantro are stored at or below 4 degrees Celsius to prevent the growth of microbes that cause foodbourne illness.5) A container with diced garlic and bowls with cut cabbage and salad were found at temperatures between 21-22 degrees Celsius. They had been there since the morning and were discarded. Ensure that foods left at room temperature are kept for only 2 hours and then discarded. Alternatively, store cut vegetables at or below 4 degrees Celsius to minimize the growth of microbes.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1)Thermometers were missing from some of the cooler and freezer units. Ensure that thermometers are placed in all cooler, freezer, and hot holding units to verify temperature.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) A one-compartment sink was in use with cut vegetables in the process of being washing and for handwashing. The operator said that it was only for handwashing and removed the vegetables during the inspection. Ensure that handwash sink are used only for handwashing. Proper handwashing is the first step to food safety. Do not block access to the handwash sink.2) There are 2 one-compartment sinks and a three-comp sink in the food prep areas for this facility. There is insufficient handwash sinks/food prep sink available. Ensure that the facility has an approved floor plan from our department. An adequate number of handwash sinks are required.
    • 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?
      • 1) Blank pest control checklists were found onsite. No trap system was in place. Ensure an effective pest control management system is in place to control for pests. Fill out the checklist monthly, keep a copy onsite, and use appropriate control measures including traps.
    • 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?
      • 1) The facility was found operating without a valid food handling permit. Ensure that all required documents and processes are available and followed to allow the facility to be approved for operation. Do not operate until approval has been granted by an Executive Officer.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Unfinished wood was in use as a shelf by the handwash sink with cleaning cloths on it. Unfinished wood was used to construct a shelving unit in the dry storage area. An unfinished wooden shelf was in use along the cooking line. Ensure that food surfaces and shelving are easy to clean, impervious to moisture, and smooth. Finish all unfinished wood surfaces.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Incomplete construction was found in walls near the washrooms, around the drains, the electrical panel and water meter, shelving units, around drains, under a food cupboard, around the hot water tank, and above a doorway in the dry storage area. Ensure that these areas are repaired such that the surfaces are smooth, easy to clean and impervious to moisture.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Insufficient levels of lighting were found in the back kitchen.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) An ice scoop was found stored on top of ice in a small ice maker. Tongs were found stored on another small ice maker in the dining area. A metal scoop was stored on top of plastic lids. Sauces in pails near the hot holding unit had ladles stored in them. A bowl with a sauce had a spoon inside. A container with lemon slices had tongs stored on top. Ensure that scoops, ladles, and spoons are stored away and in a separate container. Clean and sanitize the scoops, spoons, and ladles regularly. 2) A large metal sieve was found hanging on a door. A dirty paring knife and a pair of scissors used for food were found stored on a dry storage shelf. A cardboard box was found with a dirty potato peeler, mandolin with dried carrot debris, and dough scraper with flour debris. The cardboard box was dirty. All utensils in the box were put in the dishpit for cleaning and sanitizing. Ensure that utensils are stored in a sanitary manner. Clean and sanitize all surfaces of utensils to prevent food contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Cardboard pieces were being used as shelf liner on a metal shelf unit, on a wooden shelf unit, in the dry storage area, on the floor and under hot pots in a food prep are as trivets. Cardboard boxes were being used to store clean food equipment including a plastic colander, pails, sponges, and steel wool in the dishpit. Ensure that containers used to store utensils and other equipment are stored in a sanitary manner and that they are made of food grade material. The Alberta Food Code (2020) states that, "Reusable packaging shall be durable, clean, and if required, able to withstand sanitizing." Ensure that containers used to store utensils are composed of such packaging.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) A rack of clean glasses was found stored in a dishwasher rack. The rack was placed on an overturned pail that was stored in the mop sink. Ensure that dishes that have been cleaned and sanitized in the dishwasher are removed onto a designated space where the dishes can be kept clean. 2) Dishwasher racks were stored on the floor. Pots and pans were stored on the floor under the cooking line and food prep shelf. Ensure that dishwasher racks, pots, and pans are stored in a manner that keeps them clean. Do not store food equipment on the floor. 3) A table used for personal drinks was cluttered and had food or food related equipment stored on or near it. Ensure that food and food related equipment is store in a sanitary manner.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Dirty fans were found in the back kitchen, near the cooking line, and in the washrooms. Ensure that fans used in a kitchen area are cleaned and sanitized regularly to prevent food contamination. 2) A chest freezer was found with a buildup of ice. Ensure that the ice buildup is removed since it is formed from nonpotable water that can contaminate food. 3) The outer lid and front panel of a chest freezer was found dirty, bottom shelves in upright coolers had food debris and were dirty. Ensure that food equipment is cleaned and sanitized regularly to prevent food contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) A water meter was found covered with flour debris. Ensure areas where flour is dispensed are cleaned and sanitized regularly to prevent contamination of food and the attraction of pests. 2) An area below the dishpit was dirty with dried on food debris. Ensure the areas under the dishpit are cleaned and sanitized regularly to prevent food accumulation that will attract pests.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) No written cleaning checklist was available at the inspection. Ensure that a written cleaning checklist is available onsite so that tasks are completed regularly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) A dry storage area was in disarray. A table used for personal drinks was cluttered. Ensure that food storage areas are organized for a smooth flow of food, to prevent harbourage of pests, and are cleaned and sanitized regularly.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • 1) No plan review has been completed of the floor plan in this facility. As was observed during the inspection, several areas do not appear to comply and as such they will result in contamination of food or food equipment. These areas include the mop sink that is found next to the dishwasher; the hotwater tank near the back food prep area, the electrical panel near a table with personal food items, the water meter found with flour debris and flour stored near it. A handwash sink was in use for handwashing and the washing of vegetables. Ensure that the Building Code Officers are consulted in the current floor plan of the facility and the floor plan is sent into our office for review.
  10. Monitoring Inspection

    25 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Dirty cleaning cloths found on food prep surfaces, on the floor, on drink dispenser overflow trays, under hot water units, and in use under clean racks of dishes from the dishwasher. Ensure that cleaning cloths when not in use are stored in a sanitizer solution to remove effectively microbes in the cloths.2) Cleaning cloths were in use on top of cut scallions and cilantro. Do not use cleaning cloths to cover vegetables. Ensure cleaning cloths are used for the intended use of cleaning only. 3) Steel wool and sponges were found in the dish pit. Ensure that cleaning cloths are able to be washed and sanitized in a manner that removes contamination. Do not use steel wool where pieces can break off and directly contaminate foods and utensils. Do not use sponges that cannot be effectively sanitized.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) A pail with bleach and soap were found in a pail in a one-compartment sink at a concentration of more than 200ppm. Ensure that sanitizer solutions are prepared properly such that a concentration of 100ppm is maintained for proper sanitization. Another pail labelled soap and water can be used in addition to the sanitizer pail. Label the pails accordingly. Instruction was given on how to make sanitizer properly.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) A meat slicer was found with dried on meat debris in the upper blade holding area. A piece of dried meat debris was found on top of the unit. The meat slicer was stored next to the handwash sink. Ensure that the meat slicer surfaces including on top of the unit and in the blade holding area are cleaned and sanitized properly to prevent the accumulation of food debris that can contaminate food and cause foodbourne illness. Ensure that clean in place equipment including meat slicers are stored in a manner that keeps them in a sanitary state. Do not store meat slicers next to handwash sinks unless a splash guard is installed.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) An onion cake was found stored on food packages in a chest freezer. The cake was discarded during the inspection. Ensure that food is stored safely to prevent contamination. 2) Containers with meat and vegetables were uncovered in the upright and food prep coolers. Water jugs in a front cooler unit were uncovered. A pail with congee was found in a cooler uncovered and a ladle stored in the container. Packages of food were not closed properly when stored in freezer units including frozen corn kernels, spring rolls, and dumplings. A bag containing cooked meat was found improperly fastened in an upright cooler. 5 pails and one bowl with sauces were stored uncovered near a hot holding unit. The operator added lids or plastic wrap during the inspection. Ensure that food containers are covered to prevent food contamination. 3) Containers including cooked meat were found stacked on other ready to eat foods in the food prep cooler. Bowls of cooked meats were stacked with other foods in an upright cooler. The operator moved the stacker items during the inspection. Ensure that food is protected from contamination. Do not stack foods when stored with plastic wrap. 4) Open cartons of raw eggs were found stored near a cloth shopping bag and bags of ginger. Ensure that raw eggs are stored under and away from ready to eat foods including ginger and cloth shopping bags. Do not store cloth shopping bags that are dirty with food. 5) Food including a bag of potatoes and beverages were found stored on the floor. A pressure cooker with a lid containing food was found on the floor. After being asking to move the pressure cooker off the floor, the cooker was left on the floor. The bag of potatoes was moved during the inspection. Ensure that food and containers with food in them are stored at least 15cm (6 in) off the ground to protect the food from contamination with floor debris.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 6) A can of hoisin sauce was open and had been stored in the food prep cooler from the previous day. The operator was told to discard the can. Ensure that opened canned food items are transferred to another container to prevent leaching of metals into the food that can lead to food intoxication. 7) A total of 7 large pots were found uncovered throughout the facility. Two of the pots were found on the floor. Ensure that pots are stored at least 15 cm (6 in) from the floor. Ensure that food is covered to prevent food contamination.8) A trap with fly paper was hanging off a light fixture with flies on it. The trap was hanging in the food prep area. Ensure that pest control measures including fly traps are placed in a manner that does not contaminate food. The trap was moved during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1)A half-eaten cob of corn and an empty glass were found stored on the food prep cooler. A personal iced tea plastic cup was found in the front order area. Personal items like Vaseline, coats and handbags were found in the dry storage area stored with the food. 2) An open bag of flour was stored on a table and leaning on a water meter. The table was covered with personal items including personal beverage containers. A hack saw was hanging on a hook over the table. A yellow extension cord was connected over the bag of flour. Ensure that non food items including personal food items, hack saws, and extension cords are stored away and separate from food items including bags of flour.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Nonfood grade plastic bags were found with cooked meat or onion cakes inside. The cooked meat was stored in the cooler and the onion cakes were stored in a small chest freezer. The operator moved the food to food grade containers during the inspection. Ensure that food is stored in food grade containers to prevent food contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Six large pots containing soup broths and sauces were found in several places in the facility. Two pots were found stored on a shelf that was lined with cardboard and positioned near a fan that was dirty with a lot of dust. Two pots were stored on the floor and two were found on a shelf under a food prep area. These pots were found at temperatures between 20 to 30 degrees Celsius and the operator mentioned they were left here for only one hour. It was unclear whether the operator understood proper methods for cooling foods. Ensure that food prepared in large volumes including soups and sauces are cooled correctly. There are four method for correct cooling: i) put food in a small, shallow pan, ii) use an ice bath, iii) stir, iv) use an ice wand. Correct methods for cooling ensure that food is passed through the temperature danger zone within 2 hours to a temperature of 20 degrees Celsius. The food can then be transferred to a cooler for further cooling to 4 degrees Celsius within a 4 hour period of time. Improper cooling results in temperature abuse that causes microbes to grow inside of the large volume and in some cases form spores that can cause foodbourne illness.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Three containers with noodles being rehydrated in water were found. One container near the food prep cooler, 2 others on a large chest freezer. All containers were not covered. The temperature of these containers was at 19 degrees Celsius. The operator mentioned that they were left out at room temperature for one hour and were placed in the cooler during the inspection. Ensure rehydrated noodles are processed in the cooler to prevent the growth of microbes. 2) A container with mushrooms being hydrated was found at a temperature of 21 degrees Celsius. Ensure the rehydration of mushrooms is completed at or below 4 degrees Celsius to prevent the growth of microbes. 3) A bin with bean sprouts were found stored on a crate on the floor uncovered and at a temperature of 20 degrees Celsius. The operator was told to cover the sprouts and put them in the cooler. Time at room temperature around 1 hour. Ensure foods including bean sprouts are stored at or below 4 degrees Celsius to prevent the growth of microbes on the food. 4) Two bowls covered with cleaning cloths containing cilantro and cut scallions were found at a temperature of 18 degrees and had just been sliced. The cleaning cloths were removed, replaced with plastic wrap and put in the fridge. Ensure cut vegetables and herbs including scallions and cilantro are stored at or below 4 degrees Celsius to prevent the growth of microbes that cause foodbourne illness.5) A container with diced garlic and bowls with cut cabbage and salad were found at temperatures between 21-22 degrees Celsius. They had been there since the morning and were discarded. Ensure that foods left at room temperature are kept for only 2 hours and then discarded. Alternatively, store cut vegetables at or below 4 degrees Celsius to minimize the growth of microbes.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1)Thermometers were missing from some of the cooler and freezer units. Ensure that thermometers are placed in all cooler, freezer, and hot holding units to verify temperature.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) A one-compartment sink was in use with cut vegetables in the process of being washing and for handwashing. The operator said that it was only for handwashing and removed the vegetables during the inspection. Ensure that handwash sink are used only for handwashing. Proper handwashing is the first step to food safety. Do not block access to the handwash sink.2) There are 2 one-compartment sinks and a three-comp sink in the food prep areas for this facility. There is insufficient handwash sinks/food prep sink available. Ensure that the facility has an approved floor plan from our department. An adequate number of handwash sinks are required.
    • 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?
      • 1) Blank pest control checklists were found onsite. No trap system was in place. Ensure an effective pest control management system is in place to control for pests. Fill out the checklist monthly, keep a copy onsite, and use appropriate control measures including traps.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • 1) Toilet bowl cleaner was found stored in the women’s bathroom creating a nuisance. Ensure that cleaners are not stored in the public washroom to prevent a nuisance that is injurious or harmful to public health. The operator stored the cleaned in a closet in the washroom during the inspection.
    • 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?
      • 1) The facility was found operating without a valid food handling permit. Ensure that all required documents and processes are available and followed to allow the facility to be approved for operation. Do not operate until approval has been granted by an Executive Officer.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Unfinished wood was in use as a shelf by the handwash sink with cleaning cloths on it. Unfinished wood was used to construct a shelving unit in the dry storage area. An unfinished wooden shelf was in use along the cooking line. Ensure that food surfaces and shelving are easy to clean, impervious to moisture, and smooth. Finish all unfinished wood surfaces.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Insufficient levels of lighting were found in the back kitchen.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Incomplete construction was found in walls near the washrooms, around the drains, the electrical panel and water meter, shelving units, around drains, under a food cupboard, around the hot water tank, and above a doorway in the dry storage area. Ensure that these areas are repaired such that the surfaces are smooth, easy to clean and impervious to moisture.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) An ice scoop was found stored on top of ice in a small ice maker. Tongs were found stored on another small ice maker in the dining area. A metal scoop was stored on top of plastic lids. Sauces in pails near the hot holding unit had ladles stored in them. A bowl with a sauce had a spoon inside. A container with lemon slices had tongs stored on top. Ensure that scoops, ladles, and spoons are stored away and in a separate container. Clean and sanitize the scoops, spoons, and ladles regularly. 2) A large metal sieve was found hanging on a door. A dirty paring knife and a pair of scissors used for food were found stored on a dry storage shelf. A cardboard box was found with a dirty potato peeler, mandolin with dried carrot debris, and dough scraper with flour debris. The cardboard box was dirty. All utensils in the box were put in the dishpit for cleaning and sanitizing. Ensure that utensils are stored in a sanitary manner. Clean and sanitize all surfaces of utensils to prevent food contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Cardboard pieces were being used as shelf liner on a metal shelf unit, on a wooden shelf unit, in the dry storage area, on the floor and under hot pots in a food prep are as trivets. Cardboard boxes were being used to store clean food equipment including a plastic colander, pails, sponges, and steel wool in the dishpit. Ensure that containers used to store utensils and other equipment are stored in a sanitary manner and that they are made of food grade material. The Alberta Food Code (2020) states that, "Reusable packaging shall be durable, clean, and if required, able to withstand sanitizing." Ensure that containers used to store utensils are composed of such packaging.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) A rack of clean glasses was found stored in a dishwasher rack. The rack was placed on an overturned pail that was stored in the mop sink. Ensure that dishes that have been cleaned and sanitized in the dishwasher are removed onto a designated space where the dishes can be kept clean. 2) Dishwasher racks were stored on the floor. Pots and pans were stored on the floor under the cooking line and food prep shelf. Ensure that dishwasher racks, pots, and pans are stored in a manner that keeps them clean. Do not store food equipment on the floor. 3) A table used for personal drinks was cluttered and had food or food related equipment stored on or near it. Ensure that food and food related equipment is store in a sanitary manner.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Dirty fans were found in the back kitchen, near the cooking line, and in the washrooms. Ensure that fans used in a kitchen area are cleaned and sanitized regularly to prevent food contamination. 2) A chest freezer was found with a buildup of ice. Ensure that the ice buildup is removed since it is formed from nonpotable water that can contaminate food. 3) The outer lid and front panel of a chest freezer was found dirty, bottom shelves in upright coolers had food debris and were dirty. Ensure that food equipment is cleaned and sanitized regularly to prevent food contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) A water meter was found covered with flour debris. Ensure areas where flour is dispensed are cleaned and sanitized regularly to prevent contamination of food and the attraction of pests. 2) An area below the dishpit was dirty with dried on food debris. Ensure the areas under the dishpit are cleaned and sanitized regularly to prevent food accumulation that will attract pests.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) A dry storage area was in disarray. A table used for personal drinks was cluttered. Ensure that food storage areas are organized for a smooth flow of food, to prevent harbourage of pests, and are cleaned and sanitized regularly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) No written cleaning checklist was available at the inspection. Ensure that a written cleaning checklist is available onsite so that tasks are completed regularly.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • 1) No plan review has been completed of the floor plan in this facility. As was observed during the inspection, several areas do not appear to comply and as such they will result in contamination of food or food equipment. These areas include the mop sink that is found next to the dishwasher; the hotwater tank near the back food prep area, the electrical panel near a table with personal food items, the water meter found with flour debris and flour stored near it. A handwash sink was in use for handwashing and the washing of vegetables. Ensure that the Building Code Officers are consulted in the current floor plan of the facility and the floor plan is sent into our office for review.