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Panda Express 60008

1 - 10175 186 Street NW Edmonton AB T5S 0G5 · Food - General

8 inspections

  1. Demand Inspection

    0 infractions

  2. Demand Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The facility continues to use loosely woven stainless-steel scrubbers at wok cooking stations and used for cleaning woks in between cooking food items. The practice of using metal scrubbers is not a good practice as it creates risks of food contamination.Discontinue the use of metal scrubbers at cooking stations due to the risk of physical contamination of food items. Metal scrubbers may be used for cleaning utensils at the dishwashing area.
  6. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Outstanding:Prep cooler in the kitchen storing cut vegetables is still not in good working. Do not store potentially high-risk food in the prep cooler until repairs have been completed and the prep cooler is capable of maintaining temperatures of 4.0°C or less.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The facility continues to use loosely woven stainless-steel scrubbers at wok cooking stations and used for cleaning woks in between cooking food items. The practice of using metal scrubbers is not a good practice as it creates risks of food contamination.Discontinue the use of metal scrubbers at cooking stations due to the risk of physical contamination of food items. Metal scrubbers may be used for cleaning utensils at the dishwashing area.
  7. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Prep cooler in the kitchen storing cut vegetables measured at a temperature of 11.2°C. As per the operator the prep cooler has been malfunctioning and is awaiting repairs. Do not store potentially high-risk food in the prep cooler until repairs have been completed and the prep cooler is capable of maintaining temperatures of 4.0°C or less. Food items from the prep cooler were moved into the walk-in cooler by operator.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Loosely woven stainless-steel scrubbers located at wok cooking stations and reported to be used for cleaning woks in between cooking food items as per operator. Discontinue the use of metal scrubbers at cooking stations due to the risk of physical contamination of food items. Metal scrubbers may be used for cleaning utensils at the dishwashing area.
  8. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler with vegetables in the kitchen is at 10C. Please do not store potentially high risk food in the cooler until it is at or below 4C.