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Phil-Can Asian Store

D - 10915 102 Street Grande Prairie AB T8V 2X5 · Food - General

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution was re-filled and verified to be at required concentration during the inspection.Ensure sanitizer solution is changed and tested after regular intervals.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - All the skewers (cooked meats) were held below 60 degrees Celsius within danger zone (noted to be at 30℃)- Pork Belly Crispy (5 pieces) were probed to be at 28.4℃ and discarded as were kept in danger zone since morning (more than 2 hrs.) as indicated by staff.- Remaining meat skewers were not discarded as staff indicated were cooked and placed 15 minutes ago.Ensure all cooked high-risk hot-holding food items like meat products are kept above 60℃.
    • 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 exhaust ventilation system cleaning/ service due date was March 2026.Ensure exhaust ventilation system is cleaned/serviced by a professional.
  3. Monitoring Inspection

    6 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Temperature monitoring records are not kept.Ensure all cooling units are equipped with a functional thermometer, temperature is monitored and records are kept for daily monitoring.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Eggs were stored outside cooling unit on the prep table.The owner/ operator placed the eggs in a cooling unit.Ensure eggs are stored in a cooling unit at all times.
    • 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?
      • 1. Main entrance door has a gap on the bottom.2. Records of pest control are not kept.1. Ensure the door sweep / weatherstripping of the main entrance door is repaired/replaced.2. Ensure records for pest control are updated and kept.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food Safety Training certificate is not available.Ensure Food Safety Training is completed from an approved training provider and certificate is available onsite.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is gap or opening in the ceiling above the packages-rack.Ensure the gap is covered either with a vent or a tile/cardboard.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning schedule records are not kept.Ensure cleaning schedule records are kept.
  4. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked chicken was kept at room temperature at 21 *C. Staff indicated that the cooked chicken would be moved to a cooler once it is portioned.Ensure potentially hazardous foods that have been cooked and are intended to be kept under refrigerated storage before serving, are to be cooled from 60 *C (140*F) to 20*C (70*F) or less within twohours and then from 20*C (70*F) to 4*C (40*F) or less within 4 hours.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cooked food in the hot holding unit was at 54*C.Staff increased the temperature of the hot holding unit.Ensure cooked potentially hazardous foods that have been prepared, cooked, and are to be served hot, shall be held at a temperature of at least 60*C (140*F).