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Panda King Restaurant

10108 101 Avenue, Fort St. John, V1J 2B3 · Restaurant

2 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Initial Inspection

    4 infractions

    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: The floor next to the cold storage and hot food tables were damaged and uneven. (Public Health Significance) - uneven floor surface prevents effective cleaning and sanitation, potentially increasing the risk of food contamination.
      • Corrective Action: Operator to repair the floor and ensure it is smooth and non-absorbent.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Bags of potato starch were found stored on the kitchen floor. (Public Health Significance) - foods stored on the floor can easily be contaminated by dust, wastewater and accessed to by vermin, potentially increasing the risk of food contamination.
      • Corrective Action: Operator immediately raised the potato starch off the floor for at least 15cm/6 inches.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Food debris and discoloration was found in knife racks and containers. (Public Health Significance) - food debris can allow bacterial growth and contaminate food contact surfaces such as knives, potentially contaminating food.
      • Corrective Action: Operator to ensure the knife racks and containers are clean and sanitary at all times.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: The chlorine concentration of the chemical dishwasher was below 50ppm. (Public Health Significance) - inadequately sanitized food contact surfaces can house bacteria and contaminate ready-to-eat food.
      • Corrective Action: Operator to ensure the chemical dishwasher's final rinse can reach a chlorine concentration of 50ppm or above as per the manufacturer instruction.