Northern Lights Chinese Cuisine
5202 51 Avenue Cold Lake AB T9M 1P4 · Food - General
4 inspections
- Risk Management Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizer solution was present at the time of inspection. Please prepare and maintain an approved sanitizer solution at the required concentration and ensure it is available at all times during food handling operations.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Open canned foods were observed stored with food remaining inside. Once opened, canned products must be transferred to clean, food-grade containers with tight-fitting lids and properly labelled. This is required to ensure food is adequately protected from contamination and to prevent potential metal interaction or quality deterioration. Please ensure all opened canned foods are transferred and stored appropriately moving forward.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- As discussed during the inspection, a designated handwashing sink is required within the food preparation area to properly support hand hygiene and reduce the risk of cross-contamination. While it is recognized that the facility has operated without one for many years, this item is being addressed as part of ongoing regulatory review to ensure the establishment aligns with current Food Regulation requirements and continues to protect public health. The intent is to work collaboratively to bring the operation into compliance in a reasonable and practical manner. Please provide a proposed layout or simple hand-drawn sketch within 30 days showing the intended location for the handwashing sink. Full compliance is to be achieved by August 17, 2026.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Lighting - Please ensure adequate lighting is provided in both the kitchen and dishwashing room to allow for safe food handling and effective cleaning.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Light Fixture - The light fixture in the dishwashing room is not in good repair. The cover is not securely fastened, creating a risk of physical contamination. Please install a fixture with a properly secured, shatter-resistant cover to prevent the risk of broken glass or debris falling into the dishwashing area.
- 23. Is the facility maintained in a clean and sanitary condition?
- Although the dining room is closed, it’s currently being used for storage and has become quite cluttered. While no pests were seen, please keep the area clean and organized to support good sanitation and prevent any future issues.
- 23. Is the facility maintained in a clean and sanitary condition?
- Exhaust hood filters were visibly dirty with grease accumulation. Please clean the exhaust filters and maintain them in a clean condition to prevent fire hazards and ensure proper ventilation.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizer solution was present at the time of inspection. Please prepare and maintain an approved sanitizer solution at the required concentration and ensure it is available at all times during food handling operations.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Open canned foods were observed stored with food remaining inside. Once opened, canned products must be transferred to clean, food-grade containers with tight-fitting lids and properly labelled. This is required to ensure food is adequately protected from contamination and to prevent potential metal interaction or quality deterioration. Please ensure all opened canned foods are transferred and stored appropriately moving forward.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- As discussed during the inspection, a designated handwashing sink is required within the food preparation area to properly support hand hygiene and reduce the risk of cross-contamination. While it is recognized that the facility has operated without one for many years, this item is being addressed as part of ongoing regulatory review to ensure the establishment aligns with current Food Regulation requirements and continues to protect public health. The intent is to work collaboratively to bring the operation into compliance in a reasonable and practical manner. Please provide a proposed layout or simple hand-drawn sketch within 30 days showing the intended location for the handwashing sink. Full compliance is to be achieved by August 17, 2026.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Light Fixture - The light fixture in the dishwashing room is not in good repair. The cover is not securely fastened, creating a risk of physical contamination. Please install a fixture with a properly secured, shatter-resistant cover to prevent the risk of broken glass or debris falling into the dishwashing area.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Lighting - Please ensure adequate lighting is provided in both the kitchen and dishwashing room to allow for safe food handling and effective cleaning.
- 23. Is the facility maintained in a clean and sanitary condition?
- Exhaust hood filters were visibly dirty with grease accumulation. Please clean the exhaust filters and maintain them in a clean condition to prevent fire hazards and ensure proper ventilation.
- 23. Is the facility maintained in a clean and sanitary condition?
- Although the dining room is closed, it’s currently being used for storage and has become quite cluttered. While no pests were seen, please keep the area clean and organized to support good sanitation and prevent any future issues.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 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. Lighting - Please ensure adequate lighting is provided in both the kitchen and dishwashing room to allow for safe food handling and effective cleaning.2. Ceiling Tiles - Several ceiling tiles in the dishwashing room are in disrepair. Please replace any damaged or missing tiles to maintain a cleanable and sanitary ceiling surface.3. Light Fixture - The light fixture in the dishwashing room is not in good repair. The cover is not securely fastened, creating a risk of physical contamination. Please install a fixture with a properly secured, shatter-resistant cover to prevent the risk of broken glass or debris falling into the dishwashing area.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Although the dining room is closed, it’s currently being used for storage and has become quite cluttered. While no pests were seen, please keep the area clean and organized to support good sanitation and prevent any future issues.2. Cleaning is required on the wall surface inside the walk-in cooler, particularly beneath shelving units, ceiling and near the ventilation fan.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The walk-in cooler was reading 6C. Please adjust to 4C.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Please ensure an adequate amount of lighting is provided in kitchen and in dish washing room.
- 23. Is the facility maintained in a clean and sanitary condition?
- Please ensure the front area of the restaurant is maintained in a clean, organized and sanitary manner.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?