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Panda Garden

12309 100 Street Grande Prairie AB T8V 4H1 · Food - General

11 inspections

  1. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoops and plastic take-out bowls were found stored inside bulk food containers and bags.Utensils were removed during the inspection.** Store all utensils in a manner that prevents contamination of food.** Do not reuse take-out bowls as food scoops or utensils.
  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Several soiled cleaning cloths were noted not stored in a sanitizing solutionOperator placed cleaning cloths in sanitizing solution during the inspection** Ensure cleaning cloths used for wiping surfaces are being stored in sanitizing solution in between use
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizing solution at the bar was noted at 0ppmOperator prepared a new Quats sanitizing solution during the inspection at 200ppm** Ensure sanitizing solution concentration is regularly checked
  3. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Several soiled cleaning cloths were noted- ensure cleaning cloths used for wiping surfaces are being stored in sanitizing solution
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The west-facing prep cooler is currently not in operation- ensure when the cooler is repaired that it is able to maintain a temperature of 4C or below.
  4. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Several soiled cleaning cloths were noted- ensure cleaning cloths used for wiping surfaces are being stored in sanitizing solution
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chemical dishwasher is dispensing a chlorine concentration of 50ppm. - ensure dishwasher is repaired and capable of dispensing a minimum of 100ppm chlorine- manual dishwashing to be conducted using the 3-compartment sink until dishwasher is repaired
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink was not equipped with soap due to the mechanical dispenser not operating- a liquid soap pump was placed next to the sink during the inspection- ensure that the handwashing sink is equipped with soap at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The west-facing prep cooler is currently not in operation- ensure when the cooler is repaired that it is able to maintain a temperature of 4C or below.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The east-facing prep cooler was noted leaking- items in the cooler were moved during the inspection- ensure cooler is repaired
  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 north-facing cooler is currently not in operation- ensure when the cooler is repaired that it is able to maintain a temperature of 4C or below.
  6. Monitoring Inspection

    9 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Cooked rice was found sitting out at room temperature (measured an internal temperature of 24 Degrees Celsius). The rice was discarded during the inspection.Chicken balls and fried fish in hot-holding units in buffet area measured an internal temperature of 37 Degrees Celsius. Items were discarded.Ensure high risk foods are being kept at 60 Degrees Celsius or above, or refrigerated at 4 Degrees Celsius or below.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUAT sanitizer was measured at a concentration of 0 ppm.Ensure sanitizing solution concentrations are regularly tested and replaced when needed.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty cleaning cloths were left out throughout the kitchen.Ensure cleaning cloths are stored in sanitizing solution when not in use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • At the time of inspection:1) Several trays of food within the walk-in freezer were uncovered.2) Spring rolls were stored outside of their packaging in the walk-in freezer.Ensure:1) All food within the walk-in freezer is adequately covered and packaged.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The bleach sanitizer in the dishwasher was measured at 50 ppm.After priming, the sanitizer concentration measured 100 ppm and deemed satisfactory.
    • 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?
      • A gap was noted along the side of the back door, potentially allowing the entry pests.Ensure weatherstripping is installed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A bowl was used as a scoop in the bulk rice container in the back storage area. The bowl was removed during the inspection. Ensure an adequate scoop is used and it is not stored in the bulk container.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • At the time of inspection:1) The north-facing prep cooler measured a temperature of 11 Degrees Celsius. Operator was asked to move food to a functional refrigeration unit.2) The south-facing cooler was noted with a water leak.3) The door handle to the walk-in cooler was in disrepair.Ensure: 1) Ensure cooler is repaired and is able to maintain a temperature of 4 Degrees or less.2) The south-facing cooler is in good-repair and free of leaks.3) The door handle to the walk-in cooler is repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was debris build-up on the floor behind the shelving units in the walk-in cooler.Ensure flooring behind the shelves of the walk-in cooler are adequately cleaned.
  7. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips with colour comparison chart are not availableOBTAIN CHLORINE TEST STRIPS TO MONITOR CHLORINE CONCENTRATION OF DISHWASHER
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The flooring in the walk-in freezer is pitted and not easily cleanable.ENSURE THE FLOOR IN THE WALK-IN FREEZER IS SMOOTH, MOSITURE IMPERVIOUS, DURABLE AND EASILY CLEANABLE.
  8. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher is using iodine sanitizer but the temperature of the unit is too warm for proper sanitization with iodine ( >45*C)- Unit's line is feeding into a bleach bottle but it is dispensing <10 ppm chlorine. Facility setup to wash dishes in machine and manually sanitize in sink basin until machine is calibrated for chlorine.ENSURE DISHES ARE PROPERLY WASHED, RINSED AND SANITIZEDIT IS ADVISED TO EITHER:1. CHANGE SANITIZING CHEMICAL (EXAMPLE, CHLORINE) WHICH WOULD WORK WITH THE CURRENT TEMPERATURE OF THE UNIT.2. HAVE THE SANITIZING SECTION OF THE UNIT WATER TEMPERATURE REDUCED TO LESS THAN 45*C SO THAT IODINE WILL FUNCTION AS INTENDED. HOWEVER, WARMER TEMPERATURES ARE BEST FOR THE WASHING SIDE OF THE UNIT.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The flooring in the walk-in freezer is pitted and not easily cleanable.ENSURE THE FLOOR IN THE WALK-IN FREEZER IS SMOOTH, MOSITURE IMPERVIOUS, DURABLE AND EASILY CLEANABLE.
  9. Risk Management Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher is using iodine sanitizer but the temperature of the unit is too warm for proper sanitization with iodine ( >45*C)- Unit's line is feeding into a bleach bottle but it is dispensing <10 ppm chlorine. Facility setup to wash dishes in machine and manually sanitize in sink basin until machine is calibrated for chlorine.ENSURE DISHES ARE PROPERLY WASHED, RINSED AND SANITIZEDIT IS ADVISED TO EITHER:1. CHANGE SANITIZING CHEMICAL (EXAMPLE, CHLORINE) WHICH WOULD WORK WITH THE CURRENT TEMPERATURE OF THE UNIT.2. HAVE THE SANITIZING SECTION OF THE UNIT WATER TEMPERATURE REDUCED TO LESS THAN 45*C SO THAT IODINE WILL FUNCTION AS INTENDED. HOWEVER, WARMER TEMPERATURES ARE BEST FOR THE WASHING SIDE OF THE UNIT.
    • 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?
      • Pest control records are not availableENSURE MONTHLY PEST CONTROL CHECKS ARE BING COMPLETED AND DOCUMENTED
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The flooring in the walk-in freezer is pitted and not easily cleanable.ENSURE THE FLOOR IN THE WALK-IN FREEZER IS SMOOTH, MOSITURE IMPERVIOUS, DURABLE AND EASILY CLEANABLE.
  10. Demand Inspection

    13 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quat sanitizer concentration was high, well over 400 ppm.ENSURE THE QUAT SANITIZER CONCENTRATION IS AT 200PMM
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Temperature logs are not being maintained for the kitchenENSURE TEMPERATURE LOGS ARE KEPTS FOR ALL COLD AND HOT HOLDING UNITS
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls are being used as scoops and/or scoops are being left inside the bulk foodENSURE SCOOPS HAVE A DESIGNATED HANDLE AND ARE NOT A BOWLENSURE SCOOPS ARE STORED WITH HANDLE PURPOSEFULLY OUT OF THE FOOD ITEM OR IN A SEPARATE CLEAN CONTAINER
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There is a heavy build-up of ice/frost on multiple food items in the walk-in coolerREMOVE ICE FROST FROM FOODS, IF IT CANNOT BE REMOVED, FOODS MUST BE DISCARDED. ENSURE FREEZER IS IN GOOD WORKING ORDER - FREEZERS SHOULD NOT BE CAUSING EXCESSIVE ICE/FROST BUILD-UP
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The walk-in cooler temperature was too warm at 9.1 degrees Celsius. A thermometer was left inside the unit and multiple foods were probed to verify the temperature.- No temperature logs have been completed- PHI advised that high risk foods to be moved to another unit and remaining high risk foods moved to back of the cooler and to be covered with ice to lower the temperature ASAP- High volume buffet with high food turnover rate.ENSURE THE COOLER IS CAPAPABLE OF MAINTAINING FOOD AT A TEMPERATURE OF 4 DEGREES CELSIUS OR COLDER
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher is using iodine sanitizer but the temperature of the unit is too warm for proper sanitization with iodine ( >45*C)ENSURE DISHES ARE PROPERLY WASHED, RINSED AND SANITIZEDIT IS ADVISED TO EITHER:1. CHANGE SANITIZING CHEMICAL (EXAMPLE, CHLORINE) WHICH WOULD WORK WITH THE CURRENT TEMPERATURE OF THE UNIT.2. HAVE THE SANITIZING SECTION OF THE UNIT WATER TEMPERATURE REDUCED TO LESS THAN 45*C SO THAT IODINE WILL FUNCTION AS INTENDED. HOWEVER, WARMER TEMPERATURES ARE BEST FOR THE WASHING SIDE OF THE UNIT.
    • 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 are not available for the quat sanitizerOBTAIN QUAT TEST STRIPS
    • 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?
      • Pest control records are not available- Orkin was contracted by previous owner but no visit has been completed since before SeptemeberENSURE MONTHLY PEST CONTROL CHECKS ARE BING COMPLETED AND DOCUMENTED
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The flooring in the walk-in freezer is pitted, rusted, collecting food debris, and not easily cleanable.ENSURE THE FLOOR IN THE WALK-IN FREEZER IS SMOOTH, MOSITURE IMPERVIOUS, DURABLE AND EASILY CLEANABLE.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There is a heavy build-up of ice/frost on multiple food items in the walk-in freezerREMOVE ICE FROST FROM FOODS, IF IT CANNOT BE REMOVED, FOODS MUST BE DISCARDED. ENSURE FREEZER IS IN GOOD WORKING ORDER - FREEZERS SHOULD NOT BE CAUSING EXCESSIVE ICE/FROST BUILD-UP
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There is a leak inside the prep cooler in the food preparation area of the kitchen- There is a tub collecting the water; temperature is maintaining at <4*CENSURE THE COOLER IS IN GOOD REPAIR WITH NO LEAKS
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirt, dust and debris is present in the following areas:- The fryer compartments, outside of bulk food bins, wire shelves, inside cooler doors and framesCLEAN AND SANITIZE AS REQUIRED
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is no sanitation plan in place for the kitchenPREPARE SANITATION PLAN WITH CLEANING TASK LIST AND LOGS, MAINTENANCE LOG, AND CHEMICAL LIST
  11. Initial Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quat sanitizer concentration was high, well over 400 ppm.ENSURE THE QUAT SANITIZER CONCENTRATION IS AT 200PMM
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Temperature logs are not being maintained for the kitchenENSURE TEMPERATURE LOGS ARE KEPTS FOR ALL COLD AND HOT HOLDING UNITS
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There is a heavy build-up of ice/frost on multiple food items in the walk-in coolerREMOVE ICE FROST FROM FOODS, IF IT CANNOT BE REMOVED, FOODS MUST BE DISCARDED. ENSURE FREEZER IS IN GOOD WORKING ORDER - FREEZERS SHOULD NOT BE CAUSING EXCESSIVE ICE/FROST BUILD-UP
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher is using iodine sanitizer but the temperature of the unit is too warm for proper sanitization with iodine ( >45*C)ENSURE DISHES ARE PROPERLY WASHED, RINSED AND SANITIZEDIT IS ADVISED TO EITHER:1. CHANGE SANITIZING CHEMICAL (EXAMPLE, CHLORINE) WHICH WOULD WORK WITH THE CURRENT TEMPERATURE OF THE UNIT.2. HAVE THE SANITIZING SECTION OF THE UNIT WATER TEMPERATURE REDUCED TO LESS THAN 45*C SO THAT IODINE WILL FUNCTION AS INTENDED. HOWEVER, WARMER TEMPERATURES ARE BEST FOR THE WASHING SIDE OF THE UNIT.
    • 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 are not available for the quat sanitizerOBTAIN QUAT TEST STRIPS
    • 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?
      • Pest control records are not available- Orkin was contracted by previous owner but no visit has been completed since before SeptemeberENSURE MONTHLY PEST CONTROL CHECKS ARE BING COMPLETED AND DOCUMENTED
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The flooring in the walk-in freezer is pitted, rusted, collecting food debris, and not easily cleanable.ENSURE THE FLOOR IN THE WALK-IN FREEZER IS SMOOTH, MOSITURE IMPERVIOUS, DURABLE AND EASILY CLEANABLE.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There is a heavy build-up of ice/frost on multiple food items in the walk-in freezerREMOVE ICE FROST FROM FOODS, IF IT CANNOT BE REMOVED, FOODS MUST BE DISCARDED. ENSURE FREEZER IS IN GOOD WORKING ORDER - FREEZERS SHOULD NOT BE CAUSING EXCESSIVE ICE/FROST BUILD-UP
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There is a leak inside the prep cooler in the food preparation area of the kitchen- There is a tub collecting the water; temperature is maintaining at <4*CENSURE THE COOLER IS IN GOOD REPAIR WITH NO LEAKS
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirt, dust and debris is present in the following areas:- The fryer compartments, outside of bulk food bins, wire shelves, inside cooler doors and framesCLEAN AND SANITIZE AS REQUIRED
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is no sanitation plan in place for the kitchenPREPARE SANITATION PLAN WITH CLEANING TASK LIST AND LOGS, MAINTENANCE LOG, AND CHEMICAL LIST