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R&D Chinese BBQ House

2950 Calgary Trail NW Edmonton AB T6J 7C2 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ** - QUAT sanitizer dispenser was not providing QUAT sanitizer at the required concentration. Only 0-10ppm detected. Must be dispensing sanitizer solution at 200 ppm.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - no unfinished wood permitted in a raw meat kitchen - plywood board that was not sealed was observed. Surfaces in a kitchen must be smooth, cleanable, non-absorbent, and durable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - clean the walls and ceilings of the build up of grease.
  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ** -no sanitizer solution was available for the many dirty, used, wet cleaning cloths observed mounded on counter tops
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ** -staff member was eating lunch within the food processing area
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ** -dirty used gloves were removed from hands and stored on the counter for reuse and were not discarded as required.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** -raw poultry was observed stored at room temperature in the sinks, measured at verified at 14'C** -raw pig was hanging at room temperature and was not being processed, was measured and verified at 23-24'C
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** -hot holding cabinet had heating elements that the onsite staff did not turn on, cooked meats were varying temperatures that were no where near 60'C or more as is required for hot food storage. Temperatures of various cuts of meat ranged from 43'C, 28.5'C, 36'C, 38'C
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** -improper cooling practices noted: many pieces of cooked meat were stored on various surfaces at room temperature, oversized pots of high risk broth/soup were stored on cold stove tops (should be divided into smaller amounts for rapid cooling). Temperatures measured from 21'C, 38'C. PHI required all meats and cooked foods to be reheated to an internal temperature of 71-74'C or discard the high risk food. Staff opted to reheat it.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** -unfinished non-food grade wood was observed - not permitted: remove or refinishing in a manner that is smooth, cleanable, nonabsorbent, durable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** -dirty meat hooks with meat still on them was stored in stagnant dirty water at room temperature - no sanitizer was detected in the water.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Initial Inspection

    0 infractions