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Pelican Hotel Restaurant

10040 100 Street Plamondon AB T0A 2T0 · Food - General

15 inspections

  1. Risk Management Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizer solution was not prepared on inspector arrival.Staff prepared a 100 ppm bleach sanitizer solution during inspection.Ensure there is a 100-200 ppm bleach sanitizer solution available at all times.Used cleaning cloths were observed on food contact surfaces.Ensure used cleaning cloths are stored in a sanitizer solution at all times when not in active use.Cloths were placed into a sanitizer solution during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Glasses and bowls were found in bulk bins as scoops.Scoops must have a handle. If stored in the food product, handle must not contact food product.Glasses and bowls were removed from bulk bins and sent for washing during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Condiments were not covered and restaurant had zero customers at the time of inspection.Ensure condiments are covered when not in use to help prevent contamination.Food was stored on the floor in the walk in cooler.Most items were moved onto shelves during inspection.Ensure all food items are stored at least 6 inches off the floor.Oyster sauce was found in open cans.Do not store food in open cans. Once cans have been opened, any remaining food product must be placed into a food safe container.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The stand up freezer has been placed on a wooden base that is not finished.Finish the wooden base so that it is smooth, impervious to moisture, and easy to clean.
    • 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 dishwashing sink tap is dripping.Repair or replace the tap so it does not drip.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ventilation filters had a buildup of grease and requires cleaning. Ensure the ventilation filters are maintained in clean and sanitary condition.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Slicer had a buildup of food debris around the blade and requires cleaning.Ensure the slicer is thoroughly cleaned and sanitized after each use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The walk in cooler had a mold-like substance on the ceiling and walls.Some cleaning has been done.Clean and sanitize the walk in cooler ceiling and walls.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The well of the dishwasher has a buildup of grease.Ensure the dishwasher is maintained in clean and sanitary condition.The sides and doors of coolers had a buildup of crumbs and sticky food.Clean the sides and doors of the coolers.
  2. Monitoring Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizer solution was not prepared on inspector arrival.Staff prepared a 100 ppm bleach sanitizer solution during inspection.Ensure there is a 100-200 ppm bleach sanitizer solution available at all times.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A used glove was observed sitting near the line cooler.Do not re-use gloves. When gloves are removed they must be discarded.Glove was discarded during inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat and chicken was found stored above produce in the walk in cooler.Ensure raw meat is stored beneath cooked items and produce.Shelves were rearranged during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Condiments were not covered and restaurant had zero customers at the time of inspection.Ensure condiments are covered when not in use to help prevent contamination.Food was stored on the floor in the walk in cooler.Most items were moved onto shelves during inspection.Ensure all food items are stored at least 6 inches off the floor.Oyster sauce was found in open cans.Do not store food in open cans. Once cans have been opened, any remaining food product must be placed into a food safe container.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Honey garlic sauce specifying "refrigerate after opening" was found open at room temperature.Ensure label directions for food storage are followed.Sauce was moved to the cooler during inspection.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The stand up freezer has been placed on a wooden base that is not finished.Finish the wooden base so that it is smooth, impervious to moisture, and easy to clean.
    • 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 dishwashing sink tap is dripping.Repair or replace the tap so it does not drip.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ventilation filters had a buildup of grease and requires cleaning. Ensure the ventilation filters are maintained in clean and sanitary condition.Ventilation system is overdue for servicing.Have the ventilation serviced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Slicer had a buildup of food debris around the blade and requires cleaning.Ensure the slicer is thoroughly cleaned and sanitized after each use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The walk in cooler had a mold-like substance on the ceiling and walls.Some cleaning has been done.Clean and sanitize the walk in cooler ceiling and walls.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The well of the dishwasher has a buildup of grease.Ensure the dishwasher is maintained in clean and sanitary condition.The sides and doors of coolers had a buildup of crumbs and sticky food.Clean the sides and doors of the coolers.
  3. Risk Management Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Several used cleaning cloths were on food contact surfaces.Upon inspector arrival, staff gathered the cloths and placed them in a bucket of sanitizer.Ensure used cleaning cloths are stored in a sanitizer solution of appropriate strength (100-200 ppm chlorine) at all times when not in active use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Condiments were not covered and restaurant had zero customers at the time of inspection.Ensure condiments are covered when not in use to help prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Glasses and bowls were being used as scoops in bulk bins.Scoops must have a handle. If stored in product, handle must not contact product.Glasses and bowls were sent for washing during inspection.Honey garlic sauce specifying "refrigerate after opening" was found opened at room temperature.Ensure label directions for food storage are followed.Sauce was moved to the cooler during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw chicken was thawing in a container on the floor at room temperature.Chicken was moved to the walk in cooler during inspection.Ensure high risk food items are thawed in an approved manner:- inside a cooler,- as part of the cooking process,- under cold running water, or- in the microwave if the food item will be used immediately.
    • 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?
      • Facility has been closed for 2 months so no pest control reports have been completed.Ensure a pest control inspection is completed at least once per month and results are documented. Each record must include a specific date.Records must be available for inspection.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The stand up freezer has been placed on a wooden base that is not finished.Finish the wooden base so that it is smooth, impervious to moisture, and easy to clean.
    • 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?
      • New permit is not posted.Facility does not have a printer.Will arrange for a permit to be printed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Slicer had a buildup of food debris around the blade and requires cleaning.Ensure the slicer is thoroughly cleaned and sanitized after each use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The walk in cooler had a mold-like substance on the ceiling and walls.Clean and sanitize the walk in cooler ceiling and walls.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ventilation filters had a buildup of grease and requires cleaning. Ensure the ventilation filters are maintained in clean and sanitary condition.Ventilation system is overdue for servicing.Have the ventilation serviced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The top of the dishwasher has a buildup of debris and requires cleaning.Ensure the top of the dishwasher is maintained in clean and sanitary condition.The sides and doors of coolers had a buildup of crumbs and sticky food.Clean the sides and doors of the coolers.
  4. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cloths were placed into a bucket on inspector arrival. Bleach was not immediately added. Operator attempted to use lemon scented bleach.Do not use lemon scented bleach for food contact surfaces.Bleach must be unscented, regular bleach.Regular unscented bleach was added to the bucket to create a 200 ppm chlorine solution.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Sauce was present in an open can in the line cooler.Once opened, any leftover food in cans must be placed into a food grade container.Sauce was placed into a food grade container during inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was dispensing 50 ppm chlorine.Settings were adjusted and dishwasher measured 100 ppm chlorine.
    • 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?
      • Facility has been closed for 2 months so no pest control reports have been completed.Ensure a pest control inspection is completed at least once per month and results are documented. Each record must include a specific date.Records must be available for inspection.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The stand up freezer has been placed on a wooden base that is not finished.Finish the wooden base so that it is smooth, impervious to moisture, and easy to clean.
    • 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?
      • New permit is not posted.Facility does not have a printer.Will arrange for a permit to be printed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ventilation filters had a buildup of grease and requires cleaning. Ensure the ventilation filters are maintained in clean and sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Food debris and grease buildup was observed in and around the oven, grills and fryers.Ensure cooking area is maintained in clean and sanitary condition.2. The top of the dishwasher has a buildup of debris and requires cleaning.Ensure the top of the dishwasher is maintained in clean and sanitary condition.
  5. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Numerous cleaning cloths were present on food contact surfaces. A sanitizer bucket was not available.A 200 ppm chlorine bleach sanitizer solution was prepared during inspection and cloths placed in it.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Frozen wings were not covered.Ensure food is covered and protected from contamination.Oyster sauce was opened but still in the can in the cooler.Once opened, leftover food cannot be stored in the can. Leftover food must be stored in a food grade container.Plastic glasses with no handle were found in bulk bins as scoops. Scoops must have a handle. If stored in food product, the handle must not contact the food product.Glasses were sent for washing during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw chicken was observed thawing at room temperature in a bin on the floor.Do not store food on the floor.Do not thaw high risk food items at room temperature. Food items must be thawed in an approved manner:- in the cooler,- under cold running water,- as part of the cooking process, or- in the microwave if the item will be used immediately.Chicken was placed into the cooler during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The small line cooler measured 10C during inspection.The only high risk items present in the cooler were raw bacon and eggs. Items were moved into another cooler during inspection.Do not use the cooler for high risk items until it is capable of maintaining food at 4C or less.
    • 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?
      • One pest control report was available at the time of inspection but it was not dated.Ensure a pest control inspection is completed at least once per month and results are documented. Each record must include a specific date.Records must be available for inspection.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The stand up freezer has been placed on a wooden base that is not finished.Finish the wooden base so that it is smooth, impervious to moisture, and easy to clean.
    • 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 manual dishwashing sink tap is leaking.Ensure the tap is repaired so it can be completely shut off and does not leak.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ventilation filters had a buildup of grease and requires cleaning. Ensure the ventilation filters are maintained in clean and sanitary condition.Ventilation system was due for servicing in Feb 2025.Have the ventilation system serviced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Food debris and grease buildup was observed in and around the oven, grills and fryers.Ensure cooking area is maintained in clean and sanitary condition.2. The top of the dishwasher has a buildup of debris and requires cleaning.Ensure the top of the dishwasher is maintained in clean and sanitary condition.3. The bulk storage area in the back had a buildup of food debris and requires cleaning.Ensure the bulk storage area is maintained in clean and sanitary condition.4. The spice and sugar containers had a buildup of food debris and require cleaning.Ensure the containers are kept in clean and sanitary condition.
  6. Risk Management Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Multiple used cleaning cloths were present on food contact surfaces. There was no sanitizer solution prepared.A 200 ppm bleach solution was prepared and cloths placed in solution.Note: do not use lemon scented bleach to sanitize food contact surfaces. Bleach used for food contact surfaces must be regular unscented.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several boxes of produce were observed on the floor in the walk in cooler.Ensure all food is stored at least 6 inches off the floor.Frozen won tons and wings were not covered.Ensure food is covered and protected from contamination.Food items were covered during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two bus trays of cooked rice were stored at room temperature. On inspector arrival the trays were placed into the walk in cooler and covered with lids. Rice measured 22C.Cooling procedures were reviewed during inspection.Ensure cooked food is cooled from 60C to 20C within two hours, and from 20C to 4C within four hours. Do not completely cover food items until they are cool. Store in a place where they will not be contaminated.
    • 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 were not available at the time of inspection.Operator did not email a copy of a pest control record within 48 hours of inspection.Ensure a pest control inspection is completed at least once per month and document results.Records must be available for inspection.Pest control self checklist sent via email.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The stand up freezer has been placed on a wooden base that is not finished.Finish the wooden base so that it is smooth, impervious to moisture, and easy to clean.
    • 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 manual dishwashing sink tap is leaking.Ensure the tap is repaired so it can be completely shut off and does not leak.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ventilation filters had a buildup of grease and requires cleaning. Ensure the ventilation filters are maintained in clean and sanitary condition.Ventilation system was serviced November 15, 2023 and was due in May 2024.Have the ventilation system serviced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Food debris and grease buildup was observed in and around the oven, grills and fryers.Ensure cooking area is maintained in clean and sanitary condition.2. The top of the dishwasher has a buildup of debris and requires cleaning.Ensure the top of the dishwasher is maintained in clean and sanitary condition.3. The bulk storage area in the back had a buildup of food debris and requires cleaning.Ensure the bulk storage area is maintained in clean and sanitary condition.4. The spice and sugar containers had a buildup of food debris and require cleaning.Ensure the containers are kept in clean and sanitary condition.
  7. Risk Management Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A bucket with cleaning cloths had 0 ppm chlorine present.Chlorine was added and the solution measured 200 ppm.Ensure chlorine concentrations are maintained at 100-200 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Three opened cans of oyster sauce were found inside the line cooler. One opened can of tomato sauce was found inside the walk in cooler.Once opened, unused food in cans must be transferred to a food grade container. Do not leave leftover food in cans.Sauce was transferred to a food grade container during inspection.2. Frozen wings in the chest freezers were not covered.Ensure all food items in storage are covered to help prevent contamination.Food items were covered during inspection.3. Opened honey garlic sauce specifying "refrigerate after opening" was found at room temperature.Ensure label directions for food storage are followed.Sauce was moved to the cooler during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Several boxes of produce were observed on the floor in the walk in cooler.Ensure all food is stored at least 6 inches off the floor.
    • 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 were not available at the time of inspection.Operator did not email a copy of a pest control record within 48 hours of inspection.Ensure a pest control inspection is completed at least once per month and document results.Records must be available for inspection.Pest control self checklist sent via email.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The stand up freezer has been placed on a wooden base that is not finished.Finish the wooden base so that it is smooth, impervious to moisture, and easy to clean.
    • 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 manual dishwashing sink tap is leaking.Ensure the tap is repaired so it can be completely shut off and does not leak.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ventilation filters had a buildup of grease and requires cleaning. Ensure the ventilation filters are maintained in clean and sanitary condition.Ventilation system was serviced November 15, 2023 and was due in May 2024.Have the ventilation system serviced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Food debris and grease buildup was observed in and around the oven, grills and fryers.Ensure cooking area is maintained in clean and sanitary condition.2. The top of the dishwasher has a buildup of debris and requires cleaning.Ensure the top of the dishwasher is maintained in clean and sanitary condition.3. The bulk storage area in the back had a buildup of food debris and requires cleaning.Ensure the bulk storage area is maintained in clean and sanitary condition.4. The spice and sugar containers had a buildup of food debris and require cleaning.Ensure the containers are kept in clean and sanitary condition.
  8. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were observed on food contact surfaces.A chlorine solution was not available.Ensure used cleaning cloths are stored in a sanitizing solution eg 100-200 ppm chlorine.A 200 ppm chlorine solution was prepared and cloths placed in it during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Three opened cans of oyster sauce were found inside the line cooler.Once opened, unused food in cans must be transferred to a food grade container. Do not leave leftover food in cans.Sauce was transferred to a food grade container during inspection.2. Frozen wings and potatoes in the chest freezers were not covered.Ensure all food items in storage are covered to help prevent contamination.Food items were covered during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Several boxes of food were observed on the floor in the walk in cooler.Ensure all food is stored at least 6 inches off the floor.2. Plastic glasses were found in bulk bins as a scoop.Do not use plastic glasses as a scoop. Scoops must have a handle and be cleanable. If stored in food product, handle must not contact food product.Plastic glasses were removed from the bins and sent for washing during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Gravy in hot holding measured 48C.High risk food items in hot holding must be maintained at 60C or above.Gravy was reheated to an internal temperature of 74C and placed back in hot holding. Temperature of the hot holding unit was increased.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was dispensing 0 ppm chlorine.The dishwasher priming unit was not functioning. The bucket of chlorine was almost empty.Have the dishwasher repaired so it is capable of dispensing 100 ppm chlorine.Ensure the chlorine concentration is being tested every day prior to using the dishwasher to ensure it is dispensing 100 ppm chlorine.Until the dishwasher is prepared, dishes must be sanitized after washing by submerging them in a 100 ppm chlorine solution. Procedures reviewed during inspection.
    • 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 were not available at the time of inspection.Operator did not email a copy of a pest control record within 48 hours of inspection.Ensure a pest control inspection is completed at least once per month and document results.Records must be available for inspection.Pest control self checklist sent via email.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The stand up freezer has been placed on a wooden base that is not finished.Finish the wooden base so that it is smooth, impervious to moisture, and easy to clean.
    • 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 manual dishwashing sink tap is leaking.Ensure the tap is repaired so it can be completely shut off and does not leak.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ventilation filters had a buildup of grease and requires cleaning. Ensure the ventilation filters are maintained in clean and sanitary condition.Ventilation system was serviced November 15, 2023 and was due in May 2024.Have the ventilation system serviced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Food debris and grease buildup was observed in and around the oven, grills and fryers.Ensure cooking area is maintained in clean and sanitary condition.2. The top of the dishwasher has a buildup of debris and requires cleaning.Ensure the top of the dishwasher is maintained in clean and sanitary condition.3. The bulk storage area in the back had a buildup of food debris and requires cleaning.Ensure the bulk storage area is maintained in clean and sanitary condition.4. The spice and sugar containers had a buildup of food debris and require cleaning.Ensure the containers are kept in clean and sanitary condition.5. The tracks of the front display cooler had a buildup of debris.Clean the display cooler tracks.
  9. Risk Management Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Multiple used cleaning cloths were observed on food contact surfaces.Ensure used cleaning cloths are stored in a sanitizer solution (Eg 100-200 ppm chlorine) when not in active use.Cloths were placed in a 200 ppm chlorine solution during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Several boxes of food were observed on the floor in the walk in cooler.Ensure all food is stored at least 6 inches off the floor. 2. Plastic glasses were found in bulk bins as a scoop.Do not use plastic glasses as a scoop. Scoops must have a handle and be cleanable. If stored in food product, handle must not contact food product.Plastic glasses were removed from the bins and sent for washing 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?
      • Noodles in a bowl of water were sitting in the handwashing sink.Ensure the hand sink is used only for handwashing.Noodles were removed from the sink during inspection.
    • 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 were not available at the time of inspection.Operator did not email a copy of a pest control record within 48 hours of inspection.Ensure a pest control inspection is completed at least once per month and document results.Records must be available for inspection.Pest control self checklist sent via email.
    • 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 food handling permit was not posted.It was available on email.Operator stated there is no printer access.Ensure the permit is printed and posted within customer view.
    • 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 manual dishwashing sink tap is leaking.Ensure the tap is repaired so it can be completely shut off and does not leak.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ventilation filters had a buildup of grease and requires cleaning. Ensure the ventilation filters are maintained in clean and sanitary condition.Ventilation system was serviced November 15, 2023 and was due in May 2024.Have the ventilation system serviced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Food debris and grease buildup was observed in and around the oven, grills and fryers.Ensure cooking area is maintained in clean and sanitary condition.2. The top of the dishwasher has a buildup of debris and requires cleaning.Ensure the top of the dishwasher is maintained in clean and sanitary condition.3. The bulk storage area in the back had a buildup of food debris and requires cleaning.Ensure the bulk storage area is maintained in clean and sanitary condition.4. The spice and sugar containers had a buildup of food debris and require cleaning.Ensure the containers are kept in clean and sanitary condition.5. The tracks of the front display cooler had a buildup of debris.Clean the display cooler tracks.
  10. Risk Management Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cloths were present on food contact surfaces. Upon inspector arrival, kitchen staff immediately placed cloths in a bucket. The bucket measured 0 ppm chlorine.Kitchen staff went to add Mr. Clean to the bucket of cloths.Mr. Clean is not food grade. Do not use Mr. Clean on food contact surfaces.Kitchen staff was directed to add bleach to the bucket. Bleach concentration measured 200 ppm.Ensure cleaning cloths are stored in a 100-200 ppm chlorine solution at all times when not in active use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Several boxes of food were observed on the floor in the walk in cooler.Ensure all food is stored at least 6 inches off the floor.2. Sauce was stored in open cans in the line cooler. Staff took the cans outside during inspection.Once opened, unused food cannot be stored in the can. Unused food must be transferred to a food grade container.3. Plastic glasses were found in bulk bins as a scoop.Do not use plastic glasses as a scoop. Scoops must have a handle and be cleanable. If stored in food product, handle must not contact food product.Plastic glasses were removed from the bins and sent for washing during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Gravy in hot holding measured 45C.Gravy was reheated to >74C and placed back into hot holding. The hot holding temperature was turned up.Ensure high risk food items in hot holding are maintained at 60C or greater.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Cooked meat items were heaped on a tray in the walk in cooler. Ensure cooked items are in a container with enough room to allow for frequent stirring to help the food cool faster.2. Cooked and cooled chicken balls and ginger beef were in containers on the line cooler at room temperature.Ensure meat items are kept refrigerated until it is time to cook them.Meat was moved to the cooler during inspection.
    • 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 were not available at the time of inspection.Operator did not email a copy of a pest control record within 48 hours of inspection.Ensure a pest control inspection is completed at least once per month and document results.Records must be available for inspection.Pest control self checklist sent via email.
    • 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 food handling permit was not posted.It was available on email.Ensure the permit is printed and posted within customer view.
    • 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 manual dishwashing sink tap is leaking.Ensure the tap is repaired so it can be completely shut off and does not leak.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ventilation filters had a buildup of grease and requires cleaning. Ensure the ventilation filters are maintained in clean and sanitary condition.Ventilation system was serviced November 15, 2023.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Food debris and grease buildup was observed in and around the oven, grills and fryers.Ensure cooking area is maintained in clean and sanitary condition.2. The top of the dishwasher has a buildup of debris and requires cleaning.Ensure the top of the dishwasher is maintained in clean and sanitary condition.3. The bulk storage area in the back had a buildup of food debris and requires cleaning.Ensure the bulk storage area is maintained in clean and sanitary condition.4. The spice and sugar containers had a buildup of food debris and require cleaning.Ensure the containers are kept in clean and sanitary condition.5. The tracks of the front display cooler had a buildup of debris.Clean the display cooler tracks.
  11. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cloths were present on food contact surfaces. Upon inspector arrival, kitchen staff immediately placed cloths in a bucket. The bucket measured 0 ppm chlorine.Kitchen staff went to add Mr. Clean to the bucket of cloths.Mr. Clean is not food grade. Do not use Mr. Clean on food contact surfaces.Kitchen staff was directed to add bleach to the bucket. Bleach concentration measured 200 ppm.Ensure cleaning cloths are stored in a 100-200 ppm chlorine solution at all times when not in active use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Eggs and produce were observed on the floor in the walk in cooler.Items were placed onto shelves during inspection.Ensure all food is stored at least 6 inches off the floor.2. Meat was uncovered in the chest freezers.Meat was covered during inspection.Ensure all food items in storage are covered.3. Plastic glasses were found in bulk bins as a scoop.Do not use plastic glasses as a scoop. Scoops must have a handle and be cleanable. If stored in food product, handle must not contact food product.Plastic glasses were removed from the bins and sent for washing during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Cooked meat items heaped on a tray were at room temperature cooling. Kitchen staff stated the meat had been cooked 1 hour before. Temperature measured 17C - 19C.Cooked meat was placed into the cooler during inspection to finish the cooling process.Do not stack cooked food items as this will insulate the interior food and prevent effective cooling.2. Bus pans containing raw meat were observed on the floor. Upon inspector arrival, kitchen staff immediately moved the bus pans into the cooler.Do not thaw high risk food items at room temperature. High risk food items may only be thawed in an approved manner:- in the cooler,- under cold running water, - as part of the cooking process, or- if item will be used immediately, in the microwave.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Raw meat was under cold running water in the hand sink.Do not use the hand sink for any purpose other than handwashing.Meat was placed in an alternate sink during inspection.
    • 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 were not available at the time of inspection.Operator did not email a copy of a pest control record within 48 hours of inspection.Ensure a pest control inspection is completed at least once per month and document results.Records must be available for inspection.Pest control self checklist sent via email.
    • 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 food handling permit was not posted.It was available on email.Ensure the permit is printed and posted within customer view.
    • 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 manual dishwashing sink tap is leaking.Ensure the tap is repaired so it can be completely shut off and does not leak.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ventilation filters had a buildup of grease and requires cleaning. Ensure the ventilation filters are maintained in clean and sanitary condition.Ventilation system was serviced November 15, 2023.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Food debris and grease buildup was observed in and around the oven, grills and fryers.Ensure cooking area is maintained in clean and sanitary condition.2. The top of the dishwasher has a buildup of debris and requires cleaning.Ensure the top of the dishwasher is maintained in clean and sanitary condition.3. The bulk storage area in the back had a buildup of food debris and requires cleaning.Ensure the bulk storage area is maintained in clean and sanitary condition.4. The spice and sugar containers had a buildup of food debris and require cleaning.Ensure the containers are kept in clean and sanitary condition.5. The tracks of the front display cooler had a buildup of debris.Clean the display cooler tracks.
  12. Risk Management Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were multiple used cleaning cloths on food contact surfaces.This is an recurring violation.Cleaning cloths must be stored in a sanitizer solution when not in active use. A chlorine sanitizer solution must be maintained at 100-200 ppm.A 200 ppm chlorine sanitizer solution was prepared during inspection and cloths added to it.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • One of the line coolers had an ambient temperature of 13.3C.Ensure the cooler is capable of maintaining food at 4C or less.Do not store high risk food items in this cooler until it is capable of maintaining food at 4C or less.This cooler did not have an internal thermometer.Ensure all coolers have an internal thermometer present to monitor temperature.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked food items were heaped on a rack to cool. Food was at room temperature.Ensure proper cooling procedures are followed:- food should be in a shallow bin or tray and not heaped. Food needs to be stirred frequently during cooling if not in a single layer- food must be cooled from 60C to 20C within 2 hours and from 20C to 4C within an additional 4 hours.Time must be monitored in some way.
    • 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 manual dishwashing sink tap is leaking.Ensure the tap is repaired so it can be completely shut off and does not leak.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ventilation filters had a buildup of grease and requires cleaning. Ensure the ventilation filters are maintained in clean and sanitary condition.Ventilation system was serviced November 15, 2023.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Food debris and grease buildup was observed in and around the oven, grills and fryers.Ensure cooking area is maintained in clean and sanitary condition.2. The top of the dishwasher has a buildup of debris and requires cleaning.Ensure the top of the dishwasher is maintained in clean and sanitary condition.3. The bulk storage area in the back had a buildup of food debris and requires cleaning.Ensure the bulk storage area is maintained in clean and sanitary condition.
  13. Risk Management Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Multiple used cleaning cloths were found on food contact surfaces.Used cleaning cloths must be stored in a sanitizer solution when not in active use to help prevent bacterial growth.Cloths were placed into a 100 ppm chlorine sanitizer solution during inspection.2. A sanitizer solution for cleaning cloths was not available.A 100 ppm chlorine sanitizer solution was prepared during inspection.Ensure a sanitizer solution for cleaning cloths is present at all times.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Meat products were observed above produce in the walk in cooler.Ensure meat products are stored below produce.Meat products were placed below produce during inspection.2. A plastic glass was found in a bulk sugar bin as a scoop.Do not use glasses as scoops. Scoops must be durable, cleanable, and have a handle.If stored in product, handle must not contact product.Glass was removed during inspection.3. Oyster sauce was found in open cans.Once a can has been opened, any unused food must be placed into a food grade container. Do not store foods in opened cans.Oyster sauce was placed into food grade containers during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The stand up cooler measured 9.3C for an ambient temperature. Do not use the cooler until it is capable of maintaining an ambient temperature of 4C or less.No high risk foods were stored in the cooler 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?
      • The manual dishwashing sink tap is leaking.Ensure the tap is repaired so it can be completely shut off and does not leak.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ventilation filters had a buildup of grease and requires cleaning. Ensure the ventilation filters are maintained in clean and sanitary condition.Ventilation system was serviced November 15, 2023.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Food debris and grease buildup was observed in and around the oven, grills and fryers.Ensure cooking area is maintained in clean and sanitary condition.2. The top of the dishwasher has a buildup of debris and requires cleaning.Ensure the top of the dishwasher is maintained in clean and sanitary condition.3. The bulk storage area in the back had a buildup of food debris and requires cleaning.Ensure the bulk storage area is maintained in clean and sanitary condition.
  14. Risk Management Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Multiple used cleaning cloths were observed on food contact surfaces.There was no sanitizing solution prepared.Used cleaning cloths must be stored in a sanitizing solution when not in active use.The sanitizing solution must be 100-200 ppm chlorine bleach. Do not use Mr. Clean.A 200 ppm chlorine solution was prepared during inspection and used cloths placed into it.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Glasses were being used in bulk bins (eg flour, sugar) as scoops.Do not use glasses as scoops.Scoops must have a handle. If stored in product, handle must not touch food.Glasses were sent for washing during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The stand up cooler measured 7.1C for an ambient temperature. Do not use the cooler until it is capable of maintaining an ambient temperature of 4C or less.High risk food items were moved out of the cooler during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chicken balls and ginger beef were observed cooling on the counter during inspection but were at room temperature.Items were moved to the walk in cooler during inspection.Ensure high risk items are maintained at 4C or less.
    • 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 manual dishwashing sink tap is leaking.Ensure the tap is repaired so it can be completely shut off and does not leak.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ventilation filters had a buildup of grease and requires cleaning. Ensure the ventilation filters are maintained in clean and sanitary condition.Ventilation system was serviced November 15, 2023.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Food debris and grease buildup was observed in and around the oven, grills and fryers.Ensure cooking area is maintained in clean and sanitary condition.2. The top of the dishwasher has a buildup of debris and requires cleaning.Ensure the top of the dishwasher is maintained in clean and sanitary condition.
  15. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Multiple used cleaning cloths were observed on food contact surfaces.There was no sanitizing solution prepared.Used cleaning cloths must be stored in a sanitizing solution when not in active use.The sanitizing solution must be 100-200 ppm chlorine bleach. Do not use Mr. Clean.A 200 ppm chlorine solution was prepared during inspection and used cloths placed into it.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Sauce was present in opened cans in the line cooler.Once cans have been opened, do not store food in them. Food must be placed into a food grade container.Sauce was placed into a food grade container during inspection.2. Bowls were being used in bulk bins (eg flour, sugar) as scoops.Do not use bowls as scoops.Scoops must have a handle. If stored in product, handle must not touch food.Bowls were sent for washing during inspection.3. A tin can was found in a bag of rice as a scoop.Do not re-use tin cans for food contact purposes.Tin can was discarded during inspection.Do not re-use tin cans.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The stand up cooler measured 13.4C for an ambient temperature. Food inside the cooler measured 7.9C. Do not use the cooler until it is capable of maintaining an ambient temperature of 4C or less.High risk food items were moved out of the cooler during inspection.Cooler temperature setting was adjusted during inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was dispensing 0 ppm chlorine.The chlorine bucket was almost empty and there was no lid present, which may have resulted in chlorine evaporating off.The chlorine bucket was replaced during inspection. The dishwasher was primed and ran until it was dispensing 100 ppm.Ensure the chlorine level is verified daily with a test strip.
    • 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 manual dishwashing sink tap is leaking.Ensure the tap is repaired so it can be completely shut off and does not leak.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ventilation filters had a buildup of grease and requires cleaning. Ensure the ventilation filters are maintained in clean and sanitary condition.Ventilation system was serviced November 15, 2023.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Food debris and grease buildup was observed in and around the oven, grills and fryers.Ensure cooking area is maintained in clean and sanitary condition.2. The top of the dishwasher has a buildup of debris and requires cleaning.Ensure the top of the dishwasher is maintained in clean and sanitary condition.