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Rainbow Restaurant

4904 51 Avenue Whitecourt AB T7S 1S8 · Food - General

9 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Demand Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Two pot lids were in the hand wash sink when PHI arrived.Pot lids were removed. Please ensure the hand sink is kept clear of obstructions and is available for hand washing at all times.
  5. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The sanitizing cycle of the dishwasher is still not working. Operator was instructed to contact maintenance to repair the mechanical dishwasher as soon as possible. In the meantime, manual dishwashing should be done using the 3-compartment sink while preparing appropriate sanitizer concentration manually.
  6. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Inside the cooler, a containers containing cooked rice was left open. The shelf directly on top had a lot of smaller items that can accidentally fall into the cooked rice.Operator was told to cover the rice with appropriate lid. The rice was covered immediately.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The sanitizing cycle of the dishwasher was not working when tested. This facility also has a 3-compartment sink as backup.Operator was informed to contact maintenance to repair the mechanical dishwasher. In the meantime, manual dishwashing should be done using the 3-compartment sink while preparing appropriate sanitizer concentration manually.
  7. Monitoring Inspection

    1 infraction

    • 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 ventilation system has an accumulation of grease such that droplets are forming on the edge.Please ensure the edge is cleaned and that the panels are taken down and cleaned more frequently to remove the grease. Professional maintenance is not due until October however the dripping grease and panels need to be cleaned before then.
  8. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizer solution was not observed in the kitchen when PHI arrived. A bleach-water solution with a concentration of 200 ppm was made. Please ensure all wiping cloths used in the kitchen are kept in sanitizer whenever food is being made. Sanitizer should be changed throughout the day to ensure the concentration of bleach remains adequate.
  9. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Meat (pork) was being stored in a metal bowl on top of bell peppers and other vegetables. Inspector instructed owner to ensure meat stored in a manner where cross-contamination will not occur from the meat onto the vegetables. Meat was moved to a bottom shelf away from the vegetables. Prepared ready to eat foods and raw vegetables under refrigerated storage must not be stored below raw meat and fish products to prevent cross-contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • High-risk foods are not being kept at appropriate temperatures:1. Vegetables and cooked pork in prep-coolers next to the stove were measured at a temperature of 20.4 degrees Celsius 2. Bulk Fish Sauce & Soy Sauce were open and sitting at room temperature in storage in the back. The label states that both items should be refrigerated after opening.Please ensure to:a. Keep ice in the prep-cooler holding to keep stored food 4 degrees or lower to prevent bacterial growth b. Store sauces in the fridge after opening according to the label to prevent bacterial growth
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw meat/ham was thawing at room temperature on the counter in front of the 3-compartment sink in a metal bowl. It was measured at a temperature of 12.3 degrees Celsius. Inspector had owner put meat back into the fridge. Please ensure that high-risk foods, such as raw meat is kept 4 degrees Celsius or below or 60 degrees Celsius or higher to prevent bacterial growth.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Low-temperature dishwasher was tested and had no residual chlorine (measured at 0 ppm). Dishwasher was noted to have issues with dispensing chlorine sanitizer. Inspector advised owner to continue adding bleach to dipper well during the rinse cycle for effective sanitization of dishes/cooking equipment. Please ensure to have dishwasher serviced for proper operation and maintenance.