Skip to content
Loading map…

Oriental Wok Restaurant

107 - 9920 92 Street Grande Prairie AB T8X 0E7 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • At time of inspection:1. Food was found to be stored on the floor underneath shelving units inside the walk-in cooler. 2. Some food was found to be unprotected.The owner / operator of this facility is requested to conduct the following, namely:1. DO NOT store food of any kind on the floor. All food must be stored on the shelving units provided.2. Ensure all food being stored is kept covered at all times.******BOTH ISSUES NOTED ABOVE WERE ADDRESSED DURING INSPECTION.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • At time of inspection:1. Raw meat (sliced steak) was noted to thawing on the counter in the temperature danger zone (i.e. 4c-60c/40F-140F). The product was still frozen.The owner / operator of this facility is requested to conduct the following, namely:1. DO NOT thaw any high-risk foods / meats in the temperature danger zone. All meat must be thawed in a refrigerator or under a continuous flow of cold running water.*****THIS ISSUE WAS ADDRESSED DURING INSPECTION.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • At time of inspection:1. The exhaust ventilation system’s expiry sticker indicates that duct inspection / cleaning is overdue – EXPIRY WAS NOTED TO BE NOVEMBER OF 2023.The owner / operator of this facility is requested to conduct the following, namely:1. Contact a certified exhaust ventilation duct cleaning professional and have this ventilation system inspected and, if necessary, cleaned. Ensure a new expiry sticker is installed on the stainless steel surface of all applicable appliances.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • At time of inspection:1. Some cutting boards (not all) were noted to be severely scratched / stained.The owner / operator of this facility is requested to conduct the following, namely:1. Go through all cutting boards and replace any that are severely scratched / stained.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • At time of inspection:1. The general sanitation within the kitchen facility was adequate but could be improved. Some equipment (i.e. refrigerators / freezers) require cleaning inside. Some freezers need to be defrosted.The owner / operator of this facility is requested to conduct the following, namely:1. Clean / sanitize all refrigeration / freezer equipment that requires cleaning.
  3. Risk Management Inspection

    0 infractions

  4. 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)?
      • At time of re-inspection:1. The chemical dishwasher was not producing a 100 PPM chlorine residual on the sanitizing cycle. It is suspected that the chlorine sanitizing hose is clogged and may require replacement. The sanitizing pump appears to be functional.The owner / operator of this facility is requested to conduct the following, namely:1. Contact a qualified dishwasher technician to inspect this appliance and make any necessary repairs to ensure a chlorine sanitizing concentration of 100 PPM is being achieved. The operator appeared to temporarily unclog the sanitizer hose but phone contact must be made to the dishwasher technician to have this equipment inspected and, if necessary, repaired / replaced. A 100 PPM chlorine residual appeared to be present when this appliance was re-tested.
  5. Monitoring Inspection

    5 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • At time of inspection:1. Food found within some soiled containers did not appear to be edible Some food containers were soiled with black staining.The owner / operator of this facility is requested to conduct the following, namely:1. Remove / discard all foods and soiled containers that are not suitable for service.******THIS ISSUE WAS ADDRESSED DURING INSPECTION.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • At time of inspection:1. Some foods (stored in various refrigeration and freezing units) were not kept covered. Various foods / containers were noted to being stored on the floor and also unprotected.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure all foods are kept covered (and off the floor) 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)?
      • At time of inspection:1. The chemical sanitizing dishwasher measured a concentration of zero (0) PPM chlorine residual.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure all chemical containers are replaced with new chemicals.2. Ensure the mechanical dishwasher measures a minimum chlorine concentration (on the final rinse / sanitize cycle) of 100 PPM.3. Ensure the top of the dishwasher is kept clean on top.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • At time of inspection:1. The compartment sink (hand sink) located near the mechanical dishwasher did not contain liquid hand soap or paper towels in their respective dispensers.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure the hand sink (at the compartment sink) is kept supplied with liquid hand soap and paper towels - both in the dispensers provided.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • At time of inspection:1. The entire kitchen facility requires a thorough cleaning / sanitizing. This includes all equipment, shelving, and food containers.2. It is unclear as to whether the sanitation schedule for this facility is being followed.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure the entire kitchen facility is thoroughly cleaned / sanitized. 2. Ensure a sanitation schedule (if not already devised) is developed and implemented.