Pearl River Restaurant
4728 99 Street NW Edmonton AB T6E 5H5 · Food - General
6 inspections
- Risk Management Inspection
1 infraction
- 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?
- Outstanding:The screen for the back entrance door was observed without weatherstripping, creating a potential entry point for pests. Exit door was noted to be open and a large gap between the door and the bottom frame was observed.Install proper weatherstripping on the back entrance door and immediately implement pest control measures to eliminate and prevent further pest activity. Ensure ongoing monitoring and documentation of all pest control activities.
- 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?
- Risk Management Inspection
3 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Outstanding:- Food was observed stored uncovered and stacked directly on top of one another in the walk-in cooler. - Food was observed stored directly on the floor of the walk-in cooler. All food must be stored in a protected manner and elevated at least 6 inches off the floor to prevent contamination.
- 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?
- Outstanding:The screen for the back entrance door was observed without weatherstripping, creating a potential entry point for pests. Exit door was noted to be open and a large gap between the food and the bottom frame was observed.Install proper weatherstripping on the back entrance door and immediately implement pest control measures to eliminate and prevent further pest activity. Ensure ongoing monitoring and documentation of all pest control activities.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Outstanding :- Coolers in the kitchen were observed with a buildup of food debris and dirt, along with yellow-stained standing water on the floors of the units. - Dust buildup on the fan grill of the Walk-in cooler. Conduct thorough cleaning and sanitization of the affected equipment to restore and maintain sanitary conditions.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Wiping rags were observed stored on the countertop. All wiping rags in use must be kept clean and stored in a container with sanitizer for the duration of use.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- - Food was observed stored uncovered and stacked directly on top of one another in the walk-in cooler. - Food was observed stored directly on the floor of the walk-in cooler. All food must be stored in a protected manner and elevated at least 6 inches off the floor to prevent contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Coolers were observed without thermometers.Provide thermometers in all coolers without thermometers.
- 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?
- The back entrance door was observed without weatherstripping, creating a potential entry point for pests.Rodent droppings were observed in the kitchen areas of the facility, indicating pest activity.Install proper weatherstripping on the back entrance door and immediately implement pest control measures to eliminate and prevent further pest activity. Ensure ongoing monitoring and documentation of all pest control activities.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- - Scoops were observed stored directly in bulk food containers and in contact with the food. During the inspection, the scoops were removed and subsequently stored in a manner that reduced the risk of food contamination.- Pots and other utensils were observed stored on the drying rack together with used or unclean utensils. Although the violation was corrected, All measures must be taken to prevent cross-contamination by ensuring that clean utensils are stored separately from soiled items and only placed on the drying rack after proper washing and sanitizing.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- - Coolers in the kitchen were observed with a buildup of food debris and dirt, along with yellow-stained standing water on the floors of the units. - Dust buildup on the fan grill of the Walk-in cooler. Conduct thorough cleaning and sanitization of the affected equipment to restore and maintain sanitary conditions.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 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?
- Food permit posted is expired. Post a copy of the new permit.
- 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?
- Risk Management Inspection
7 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel was not available or stored in dispensing units throughout multiple handwashing sinks in the front and back kitchen.
- 15. Is the facility free of a pest infestation?
- Mouse droppings still observed in some areas including: floor along walls in the bar area, on lower shelving unit rack, on the floor on the left of the shelving rack, next to the coffee machine, some floors in the back kitchen.
- 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 hole observed under the staff bathroom sink cabinet.Gap in weatherstripping (down the middle) observed at front doors.
- 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?
- Food permit posted is expired. Post a copy of the new 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?
- Structural issues including hole under staff sink and baseboard missing in food prep and storage areas.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Food equipment was in poor sanitation with an accumulation of dirt, grime, and food debris including ventilation canopy filters, cooking equipment.
- 23. Is the facility maintained in a clean and sanitary condition?
- Areas of the facility were observed in poor sanitation with an accumulation of dirt, grime, and food debris including ceiling tiles, ventilation canopy, food prep area across the cook line (where plates are stored - build up of grease).
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
13 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Multiple used and soiled wiping cloths were stored on food contact surfaces and not stored in an approved sanitizer solution in between uses.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer bucket measured at above 200 ppm chlorine; solution did not appear to be diluted with water at all. A sanitizer solution can be prepared by mixing 1/2 tsp of bleach per liter of water.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Food was improperly stored and not being protected from contamination including:• Food packaging was contaminated by mouse droppings.• Multiple food items were stored on the floor in the kitchen and walk-in cooler.• Uncovered food was observed in the kitchen, walk-in cooler, and in multiple coolers
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bowls were being used to scoop bulk dry goods. Only use scoops with handles.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Multiple potentially hazardous food items such as meat were stored at room temperature. These were rushed into the cooler upon PHI entry into the kitchen.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel was not available or stored in dispensing units throughout multiple handwashing sinks in the front and back kitchen.
- 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 in the kitchen was not accessible for handwashing. Equipment was stored in the handwashing sink basin.
- 15. Is the facility free of a pest infestation?
- Evidence of a mouse infestation. Large amounts of mouse droppings (with poison in the droppings) were observed on floors, food storage surfaces/shelving racks, food preparation surfaces, and on food packaging and containers. A dead mouse was observed on a shelving rack.
- 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?
- Structural issues were noted throughout the facility including mouse holes in the dish area, behind the ice machine, and under the staff bathroom sink cabinet.Gap in weatherstripping (down the middle) observed at front doors.
- 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?
- Food permit posted is expired. Post a copy of the new 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?
- Structural issues were noted throughout the facility including holes in the dish area, behind the ice machine, missing baseboard.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Food equipment was in poor sanitation with an accumulation of dirt, grime, and food debris including food storage bins, ventilation canopy filters, cooking equipment, ice scoop container, and the can opener.
- 23. Is the facility maintained in a clean and sanitary condition?
- Areas of the facility were observed in poor sanitation with an accumulation of dirt, grime, and food debris including the floors, walls, ceiling tiles, ventilation canopy, interior and exterior of coolers, inside the walk-in cooler and freezer, food contact surfaces, food storage areas and shelving racks
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?