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Peking Way Restaurant

106 - 205 Jennifer Heil Way Spruce Grove AB T7X 0T3 · Food - General

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The fridge was about 6°C, and a thermometer is not present in the fridge.
  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -rice and fried pork were being held at room temperature. This could be in part due to a lack of cold holding space such as coolers and freezers
    • 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 curtain providing the door of the kitchen was dirty-pest control monitoring records were not available for inspection
  6. Monitoring Inspection

    0 infractions

  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution measured a chlorine residual greater than 200 ppm.A new sanitizer solution was prepared and measured a chlorine residual of 100 ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Cooked food was being stored in carboard boxes.Only use containers that are food grade and are able to be cleaned and sanitized.Food was transferred to cleanable containers. 2. Tins that once contained sauce were being cleaned and re-used to store herbs and spices. Do not re-use these containers as they can rust. 3. Plastic containers that once stored other food items had been cut and modified and re-used to store other food items. Do not re-use single use containers as they cannot be properly cleaned and sanitized.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls were being used as scoops and stored directly in bulk food items.Use scoops with a handle and store in a way that protects bulk food from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chicken and Shrimp were being thawed at room temperature. Food is only to be thawed in the following way:- Under constant running cold water. - In the refrigerator.- In the microwave immediately before being cooked. - As part of the cooking procedure in the over, with additional time for thawing.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Cooked chicken, bean sprouts, and minced garlic were found at room temperature. High risk foods must be kept below 4 degrees Celsius or greater than 60 degrees Celsius at all times. A container of cooked chicken, a bag of bean sprouts and a container of minced garlic in oil were discarded.2. Large amounts of breaded deep-fried foods were found being stored at room temperature. Foods were still below 10 degrees Celsius and were returned to the cooler.