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Paul's Kitchen

243 13 Street N Lethbridge AB T1H 2R6 · Food - General

17 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    4 infractions

    • 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?
      • Mouse droppings had been cleaned and were not observed during the inspection. Pest control is scheduled for Feb 27th, and the owner will provide report to the inspector.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The posted food permit is expired; please post your current permit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A leak was observed at the 2-compartment sink tap. Owner has the piece to repair the leak.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is significant grease, grime, and food debris accumulation throughout the kitchen including the exhaust hood filters, under most equipment and counters, and on the front of coolers and equipment. Cleaning has been discussed at most routine inspections in the past. A deep clean is required.Feb 27 - Some cleaning has been conducted including the dishwashing area and front of some equipment. However, significant accumulation is still present throughout the kitchen and must be cleaned before the re-inspection.
  3. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine bucket in the front and spray in the kitchen was both strong (>200 ppm) and were diluted during the inspection. Test strips are available. We reviewed how to mix a 100-ppm solution (1/2 teaspoon bleach per liter of water).
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Raw meat in containers was in the walk-in cooler above cooked rice and rice noodles. Raw meats must be stored to prevent cross contamination. Meat was moved to the bottom during the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Dishes were stored in the front hand sink, with a poster displayed above the sink for how to arrange cups. Hand sinks must always be available for handwashing. Staff were directed to move the dishes out of the hand sink.
    • 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?
      • Mouse droppings were observed on the floor in hard-to-reach areas including under the 2-compartment sink, and below the countertop under the service window in the kitchen. We reviewed how to safely clean up mouse droppings. Owner left a message for pest control 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?
      • A leak was observed at the 2-compartment sink tap. Owner has the piece to repair the leak.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is significant grease, grime, and food debris accumulation throughout the kitchen including the exhaust hood filters, under most equipment and counters, and on the front of coolers and equipment. Cleaning has been discussed at most routine inspections in the past. A deep clean is required.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel present at kitchen hand wash station upon inspection. Operator stocked paper towel 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?
      • Ventilation canopy filters have significant build up of grease. Canopy is overdue for servicing. Please have the canopy serviced and ensure filters are removed and cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease and food build up noted in the kitchen. Areas of concern include the cook line, especially the fryer area, underneath heavy equipment, and the stand up freezer. Please ensure these areas are kept clean.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Meat was being stored in garbage bags.The bulk containers for sugar and MSG were not food grade material. Build-up of grime on the outside of bulk containers.Please ensure that all food is being stored in containers or material that is food grade.Please ensure that all food containers are maintained in a clean and sanitary manner to prevent cross-contamination from occurring.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Various meats were being thawed at room temperature. Operator moved products to the cooler during inspection. Consulted about proper meat thawing procedures: in a cooler/refrigerator overnight, under cold running water, or in the microwave (to be cooked immediately after).
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • There was no valid food handling permit display in an area easily visible to patrons. Please ensure that you have a valid food handling permit displayed in an area that is easily visible to patrons.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a build-up of food debris and grime on the floor of the walk-in cooler.The walls, shelves, and floor of the service window corner had a build-up of food debris and grime on them. The floor along the cookline had a build-up of grime.Please ensure that all of the indicated areas are cleaned and sanitized to prevent any cross-contamination from occurring.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was no cleaning schedule or checklist. Please ensure that there is a cleaning schedule/checklist that staff can follow to make sure that cleaning is not getting missed.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Canned pineapple stored in original can. Once opened, cans are not appropriate for storage of food, especially acidic food.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand wash station in kitchen was obstructed by food and cardboard. Dishwashing sink is not stocked with soap and paper towels.Please ensure hand wash station is always unobstructed to facilitate proper hand washing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food equipment such as the meat slicer and cooking equipment had build of up food and grease. Please ensure these areas are cleaned more frequently.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease, grime, and food debris noted in cooking area in the kitchen as well as the ventilation canopy. Kitchen requires a thorough cleaning and organization. Please ensure the kitchen is thoroughly cleaned and organized.
  10. Risk Management Inspection

    0 infractions

  11. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach spray bottles were too strong and were diluted during the inspection. 1/2 teaspoon bleach:1 litre of water will prepare a 100 ppm solution.Cloths are used and replaced ever 2 hours.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Pineapple was stored opened in its tin in the prep cooler. Once opened, a metal tin is not appropriate for storage and contents must be transferred to food grade containers. Moved to a food grade container during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There were boxes near the hand sink, making it difficult to access. These were moved during the inspection. Ensure you always have a clear path to the hand sink.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floors in hard-to-reach areas had a build up of grease and debris in the kitchen and front of house. A deep clean is needed of these areas.
  12. Risk Management Inspection

    0 infractions

  13. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Operators were using a non-approved food surface sanitizer for customer tables, called Flexiclean. The product label states to rinse with potable water for food surfaces, which staff were not doing. Educated on where this cleaner may be used (i.e. bathrooms, walls, door handles, etc.), but NOT on food surfaces. Two bleach spray bottles were found and measured >200 ppm chlorine. These were diluted during the inspection. Staff will use the bleach spray for food surfaces.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw beef was being stored in the prep cooler right beside cooked beef and pickled carrots. DO NOT store raw meat next to ready to eat foods as this could lead to cross contamination. Raw beef was moved to the bottom of the cooler during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Multiple packages of raw beef were stored on top of produce in the walk-in cooler. DO NOT store raw meat above ready to eat foods. Raw meat must be stored at the bottom so it cannot contaminate anything below it. Moved during inspection. Raw beef bones were being stored in a black garbage bag in the freezer. Garbage bags are not designed for food storage. All foods must be stored in food safe containers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Multiple food items were found at room temperature:- Frozen raw chicken thawing in a bucket- Large container of cooked rice noodles- Recently cooked chicken Discussed proper thawing methods (under cold running water, in cooler, microwave). The amount of time food spends at room temperature must be minimized because in this "danger zone" bacteria can multiply rapidly. After cooking, food needs to be cooled rapidly.All foods were placed in the cooler. Frozen chicken measured 2.0°C on the surface. Rice noodles had just been pulled out for lunch. Discussed only taking noodles for each order. Educated operator on cooling cooked chicken quickly and placing back in the cooler. No probe thermometer was available.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The exhaust hood grease filters were extremely dirty where grease chunks were hanging off. This could contaminate the food below. Clean the filters.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning is needed in hard-to-reach areas behind the cooktop, under prep cooler and freezer, under counters. The floors also need to be cleaned.
  14. Demand Inspection

    0 infractions

  15. Risk Management Inspection

    0 infractions

  16. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer present during inspection. Solution that was being used as a sanitizer was soap. Discussed mixing 100-200ppm bleach water solution for sanitizing. Bleach is available for use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Garbage bag being used to cover food. Operator removed during inspection when instructed by inspector. Garbage bags are not food grade and may not be used to cover or store food.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand wash station was obstructed upon inspection. Operator removed obstruction without being instructed. Hand wash station must be kept free so it can be used regularly.
    • 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?
      • Back door was open upon inspection to remove smoke and odour. Ventilation canopy was on and no smoke or odour was noticed upon inspection. Door may be opened, with a tight fitting screen.
  17. Initial Inspection

    0 infractions