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Real Canadian Wing's Kitchen

21 Shuswap St N Salmon Arm BC V1E 4H7 · Restaurant - Food Service

20 inspections

  1. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Corrected during inspection: Rinse water of mechanical had 0ppm chlorine, ensure rinse water has a minimum 50ppm.
  2. Monitoring

    0 infractions

  3. Monitoring

    1 infraction

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Staff washroom lacked paper towels, corrected during inspection.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

  7. Monitoring

    2 infractions

    • F3.1 Does the operator have a valid operating permit or approval to operate?
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): There were no food safety certificates. There are two owners that need a course in Mandarin or Cantonese, and the other new owner is fluent in English but still needs to complete the course.
  8. Monitoring

    7 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): There was raw pork roast on cutting board at 19C; raw pork pieces in pail on floor at 19C (some pieces dried to side of pail); raw pork roast in sink at 17C; and raw pork pieces in bus bin on dirty dishwasher rack at 18C. There was a nonfunctional upright True line cooler that contained ready to eat foods at 19C (i.e., cooked rice, raw meats, cooked chicken balls, cooked deep fried pork, and cooked chow mein). There was also a nonfunctional stainless steel upright cooler that contained squid and shrimp at 16C. There was a small bowl of BBQ pork next to the stove at 19C. The operators were advised that all of this food has suffered temperature abuse, is unsafe to eat, and needs to be discarded. It was all thrown in a garbage pail and dumped in the garbage bin under supervision of EHO.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
      • Observation(s): Despite many past inspections and additional food safe training, the operators continue to practice unsafe food practices that may lead to foodborne illness and outbreaks.
      • F1.6C Food must be processed in a manner that makes it safe to eat.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Foods are being stored in damaged bus bins that have been repaired with packing tape. Only food grade containers may be used, and they must be clean and in good repair.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): In the front service area, they had many bottles of different products. And when asked what they used on the dining room tables, the operator held up a couple of different products. When asked about how they clean the tables, the operator did not explain this.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): The floors in kitchen and cooler are worn out. There are holes in the walls that have been improperly repaired (tape). The floors in the back storage/receiving area are filthy. There were no sanitizer pails with cleaning cloths in kitchen/preparation area. There were non-foods (e.g., shoes and foot powder) stored on dry food storage shelving.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): There are stairs to the second floor off of the back food storage area. The use of this space needs to be verified for compliance with the
      • F2.6I Food premises operations must be separated from incompatible areas and activities.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): There was no hand sink observed in kitchen/preparation area. The handsink in front service area lacked papertowels.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
      • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
  9. Monitoring

    6 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): 1. The two stand up coolers on the preparation line were observed to be 15-22 Celsius. All food was discarded at time of inspection and operators were instructed to not use the coolers for food storage and have the units fixed. If these can not be repaired they must be removed from the premises. 2. Raw slab of beef found to be at room temperature in a bucket on the floor of the restaurant. This was discarded at time of inspection. All potentially hazardous foods must be stored at refrigeration temperatures of 4 Celsius or above 60 Celsius. 3. Large containers of home made sauces are room temperature. These have not be verified to be shelf stable and needs to be refrigerated. 4. Large bowl of batter stored at room temperature. Not verified to be shelf stable and needs to be refrigerated. Instructed to put into the cooler.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): 1. Freshly made food(Deep fried fish and shrimp) left at room temperature to cool. Was hot enough 30-40 Celsius to assume it was made recently. Instructed to put into the walk in Cooler
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
    • F1.7 Are foods protected from contamination?
      • Observation(s): 1. Many foods are being stored in the cooler and freezer without proper protection. All foods must be properly covered to prevent contamination. 2. All foods must be stored off the floor in the walk in cooler.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
      • F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): 1. The dishwasher was not dispensing chlorine at time of inspection. Something about sand in the line and A&G needs to come fix it. Asked them to pour a capful of bleach into each rinse cycle and to provide a date in which A&G will be there to repair. 2. Many surfaces in the facility were found to covered in grease and food debris. A thorough cleaning and sanitizing is required. Cooking Equipment, Can Opener, Cutting Boards, cooler door handles and high touch surfaces.
      • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1. Many surfaces and equipment in the facility required organizing cleaning and sanitizing as there was an accumulation of food debris and grease. Please have the following cleaned and sanitized: exhaust hood,floors, under equipment, walls and ceilings, shelving, walk in coolers, dishwashing area, ovens. 2. Premises needs to be organized and remove any old containers, cardboard boxes from the facility and equipment that does not work. 3. None of the light fixtures in the kitchen had shatter proof covers. These must be installed by August 31, 2022.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Ensure the hand wash station is stocked with liquid soap and paper towel.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  10. Monitoring

    7 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): 1. Double door cooler on prep line ambient temperature was assessed by infrared measurement as well as in-unit thermometer at 8°C. Internal product temperature probed at 5.4°C. Ensure unit is set and operating such that internal temperature of products are maintained at 4°C. 2. Silver double door cooler on the prep line ambient temperature was assessed by infrared measurement as well as in-unit thermometer to be at 8-9°C. Internal product temperature measured at 5.2°C. Ensure unit is set and operating such that internal temperature of products are maintained at 4°C. 3. Batter is being stored at ambient temperature on the prep line. Product measured at 24°C by infrared (ambient temperature) for unverifiable period. Batter and liquid is separated therefore it can be postulated that the product had been standing and was not freshly made. Operator complied with request to discard batter. 4. Cut vegetables in bulk (cabbage and celery) were being stored at room temperature. Operator indicated that these were prepped earlier today and intended to be be blanched for use shortly. Operator complied with request to return to refrigerated storage until further prep occurs. 5. A bowl of minced garlic in water was being stored at room temperature for on-line seasoning. Operator complied with request to return product to refrigeration. 6. Product delivery from the morning was sitting in back storage area. Some frozen goods were starting to thaw--spring roll, calamari. Operator complied with request to move products immediately into frozen storage. 7. Bulk containers of home-made sweet and sour sauce as well as a bowl of separated corn starch/water mixture are being stored at ambient temperature for ongoing use. The sauce has never been verified to meet shelf stability criteria and must be refrigerated without evidence to confirm its suitability for alternative storage conditions. The former was returned to refrigerated storage while the latter discarded at the time of inspection. 8. One unit of sweet and sour sauce with added corn starch thickener was sitting at 50°C with no heat being applied. Operator indicated that this will be brought up to a boil prior to use. As discussed, the sauce has never been validated to be a non-potentially hazardous food product. Maintain product above 60°C for hotholding at all times. Operator was permitted to bring product up to boil and resume proper hotholding at the time of inspection. Operator must maintain records of refrigerated storage and hotholding temperatures for verification. Hotheld products include rice and sweet and sour sauce.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Medium (~8L) and large containers (~20L) of chicken stock and other broth were being cooled at ambient temperature. Product temperature measured at 40°C. Products were stated to have been cooked and cooling since this morning (~11am), however time of product in danger zone cannot be verified. Operator also attempted to cool soups after notification of improper cooling by placing them in the coolers on the line (both of which were already struggling to maintain satisfactory temperatures). Improper cooling is a recurring issue and multiple attempts at instruction and method correction have been provided to the operator. Operator was required to discard all cooling products found to be in the danger zone at the time of inspection, including a 20L container of broth measured at 23°C in the walk-in cooler. This action was completed at the time of inspection. Operator must ensure evidence to support that proper cooling methods are being undertaken is available for review.
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
      • F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Food handler who was battering pork was wearing gloves but was not observed to wash hands transitioning from this activity to cooking on the line. Improper handwashing can result in contamination of foods and or food contact surfaces. Gloves are not a replacement for proper handwashing. Operator to review proper handwashing with staff and ensure compliance.
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
    • F1.7 Are foods protected from contamination?
      • Observation(s): 1. Foods are uncovered in refrigerated and some instances of frozen storage. This is further compounded by unsanitary conditions of fixtures/surfaces (eg. mould and build-up) that can compromise sanitation of food. All foods must be covered to protect from contamination. In the long-term operator should invest in storage containers with appropriately fitted lids. 2. Cooked fish is being cooled on a raw shell egg pallet carton. This is not a suitable media to use for direct contact with cooked products, even though fish will be re-cooked. Discontinue practices of unsuitable material as food contact surfaces. 3. Food handler observed to be battering food in bus bins directly on the floor. The floor is not a suitable food prep location and can increase the risk of product contamination. The bus bins can further lead to cross-contamination of food contact surfaces. All food prep must occur off the floor in appropriate locations.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Chemical dishwasher did not provide detectable level of sanitizer upon initial run. Sanitizer level increased upon second run and reached desired level of 50ppm on third run. This unit has historically displayed a tendency to not reach adequate disinfection levels. Ensure adequate sanitizer level of 50ppm chlorine is reached prior to considering any load sanitized. Document readings for verification.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1. Wiping cloth bucket in back kitchen is grey and soiled. Wiping cloths on the prep line and for front service end are not being stored in sanitizer solution. Unsanitary wiping cloths can lead to cross-contamination of surfaces. Please review the provided guidance document to improve on practices. Ensure separate solutions are utilized for front service, prep line, and back kitchen as well as any incompatible uses (eg. for surfaces that have come into contact with raw animal proteins). Ensure all food contact surfaces in continuous use are cleaned and sanitized at least every 4 hours. 2. A number of food containers/boxes are being stored on the floor. Foods must be kept off the floor, especially if they are prone to moisture seepage or contamination (eg. cardboard boxes/bags). While container items are less likely to be vulnerable to contamination, they can serve to cross-contaminate surfaces upon relocation. 3. Bowls used to scoop foods are stored directly in the food. This is unsanitary practice. Please use scoops/containers with designated handles and store in a clean manner outside of foods. All scoops/containers must also be cleaned and sanitized at an appropriate frequency. 4. Moderate mould growth observed on underside of tables in walk-in cooler as well as on wire-rack shelves. Significant rusting is observed on wire rack shelves. Thoroughly clean and sanitize. Replace wire rack shelving within next 6 months with appropriate shelving that is smooth, washable, non-pervious to moisture. 5. Moderate grease and organic build-up in double door coolers on the line. Clean and sanitize both units thoroughly, including doors and door tracks. 6. Sacks not be used to cover counters at the expense of cleaning. Remove all sacks and clean and sanitize counters/surfaces as necessary to ensure sanitation. 7. Significant black build-up on ceiling, intake vents, and light fixtures. Clean thoroughly.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
      • F2.5G Foods must be stored in a manner to prevent contamination.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Operator must seek improvements to flooring condition in back end. Improperly sealed concrete impacts overall sanitation of premises. Please increase diligence in removing any collected debris and mopping up moisture. Improvements must be proposed by indicated date for review and approval by a health officer.
  11. Monitoring

    8 infractions

    • F1.1 Are proper cooking procedures followed?
      • Observation(s): Operator uses an unvalidated means to cook whole poultry. Experience in cooking chicken in this manner is indicated to assess whether chicken is fully cooked. Up to four whole chicken are placed in a large pot of water and brought to a boil for an unset amount of time (approx 20 min was indicated). Operator indicated that at this point the outside is cooked but inside is still raw. The burner is turned off at this point and the chicken is permitted to continue cooking from the residual heat of the water (about 45 min) to result in a fully cooked chicken. Operator does not probe the internal temperature of the chicken at any point during the process. Please validate cooking method to ensure that internal temperature of the poultry is cooked to a minimum of 74°C for a minimum of 15sec. Cooking temperature validation is to be in place for all raw animal proteins.
      • F1.1A Potentially hazardous food must be cooked to appropriate internal temperature.
      • F1.1B Internal cooked food temperatures must be verified by the operator.
    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Potentially hazardous food products are being held at room temperature for ease of access (some of large volume) --deep fried pork, fried rice, fried noodles, bean sprouts in water, hydrated batter, comminuted garlic, bbq pork. Products were measured in the range of 18°C to room temperature. All these items were required to be discarded at the time of inspection and was completed by the operator.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Chicken broth was being cooled at ambient temperature in containers that 5-10 L in size. Product temperature measured at 32°C with cooling time unknown. All cooling broths were discarded at the time of inspection. Operator attempted to place a large pot of fresh broth (approx 50°C directly into the cooler for cooling). This latter activity was prohibited and utilized to instruct again on proper cooling method. Rubbermaid bin setup with ice/water mixture was created with the operator at the time of inspection to demonstrate an accepted cooling method. Operator must validate and record cooling rates for review. A chinese cooling log, with instructions, was provided at the time of inspection.
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
      • F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Staff is not observed to be washing hands as often as necessary to prevent cross-contamination of foods, equipment, and general surfaces. Proper handwashing must be employed whenever hands are contaminated, especially by raw animal proteins. It is the operator's responsibility to ensure this practice is upheld. All taps at handwashing stations must be maintained in a clean and sanitary manner so that hands are not re-contaminated after handling. It is recommended that the paper towel used to wipe hands is used to close taps after use.
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): 1. Sanitizer solution in wiping cloth bucket is turbid and dirtied. Sanitizer solution must be kept clean and at the effective concentration of 200ppm. It is recommended that a separate bucket for cloths used for initial cleaning is in place in addition to the cloths for final sanitizing. Proper clean-in-place method must be reviewed and utilized. Ensure all food contact surfaces are cleaned and sanitized at a minimum frequency of every 4 hours or whenever contaminated. 2. Flour battering units and sifting utensils and not cleaned frequently. These are used to process raw animal proteins and must be emptied at the end of each day and thoroughly cleaned and sanitized. During the day, they must be covered to protect from contamination. Please be reminded that ice from the ice machine is not to be used for drinking--it is not maintained in an appropriate manner to be used as such. Operator indicates they do not use it for drinking. We discussed its suitable application to facilitate cooling.
      • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Raw seafood (fish, scallops) were being thawed in cold water (product measured at 7°C and 10°C, respectively). Proper thawing process was reviewed and both units were taken into cold storage at the time of inspection.
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1. Walk-in cooler shelving units and posts are dirty and mouldy. Clean and sanitize thoroughly. 2. See wiping cloth comments from F2.3 3. Foods are to be covered in storage to protect from contamination. 4. Unless shelf-stability testing results are available, all bulk sauces must be stored in a refrigerated manner and fully covered to protect from contamination (holes on lid are not acceptable). 5. Keep all products off the floor, especially products in permeable packaging. 6. Bowls/utensils must not be stored in bulk products. 7. Back standup freezer unit needs cleaning. 8. Burlap sacks can not be used to cover tables on the line. Clean and sanitize frequently to promote good overall sanitation. 9. Ceiling and ceiling vents need cleaning. 10. Shatterproof covers must be in place on lights.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5G Foods must be stored in a manner to prevent contamination.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): 1. Double door glass cooler is broken. Please service immediately as this is important to proper food safety on the line. Do not store foods in this unit unless temperature maintains at 4°C or colder. 2. There is a leak in the dining area (possibly from the roof) that is being captured in buckets. Source of leak must be repaired. Ensure moisture is not seeping into wood frame as this could cause serious mould issues. Operator has quoted roof repairs for the owner, however a more immediate fix may be necessary. Longer term plans (over the next year or two) should be in place to repaint and upgrade the back area to ensure floors/walls/doors are easy to clean and non-pervious to moisture. Please have discussions with owner on this matter.
      • F2.6E Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
  12. Monitoring

    7 infractions

    • F1.3 - Are proper cooling procedures followed?
      • Observation(s): Wonton soup was cooling/ being held at room temperature in a manner that does not protect from contamination. One container was held on a lower level shelf where rodent droppings are noted. Containers utilized are >10 inches in depth. Product surface temperature was measured at >20°C. No verification or documentation processes are in place to ensure that required cooling rates are being met. Operator was required to discard the wonton soup. Cooling is to be completed by one of the following approved methods: • Stir soups, sauces, gravies and chilies while the container is in an ice water bath. The ice water depth should be equal to or greater than the food depth. An ice wand can also be used to speed up cooling. • Transfer hot foods to shallow pans with a product depth of four inches or less and refrigerate. You may allow excess heat to dissipate first but do not keep at ambient temperature for more than 20min. Foods may be uncovered until the food temperature reaches 45 degrees Fahrenheit however must always be protected from contamination. It is recommended that foods be loosely covered. Keep hot foods away from cold foods during this process. Avoid this method if fridge is limited in capacity or strength and opt for the ice water bath method above. • Cut solid foods, such as roasts of meat, into smaller portions of 2 pounds or less after cooking and prior to cooling. You may allow excess heat to dissipate first but do not keep at ambient temperature for more than 20min. Foods may be uncovered until the food temperature reaches 45 degrees Fahrenheit however must always be protected from contamination. It is recommended that foods be loosely covered. Keep hot foods away from cold foods during this process. Aside from the wonton soup, cooling process described for other foods made in advance appear to conform to the second approved method. Please verify methods to ensure cooling rates are being met--retain documentation of verified cooling rates.
      • F1.3A - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
      • F1.3B - Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): 1. A small portion of BBQ pork was observed to be left at the line prep station and measured with a surface temperature of 21°C (ambient temperature). Due to a lack of means to verify how long the product has been out, it was discarded at the time of inspection. 2. Mung bean sprouts in water was measured at 18°C and stored uncovered on the prep line. Due to the higher risk nature of the product, the likelihood of contamination, and a lack of means to verify how long the product has been out, it was discarded at the time of inspection. 3. Minced garlic in water is being stored at ambient temperature at the wok station. This is a product that requires refrigerated storage. Small portions for ongoing use may be stored in an ice bath. All seasoning and spices should be covered to protect from contamination. You can also consider purchasing pre-minced garlic that contain an ascorbic acid preservative. This type of product will not require refrigeration for short term storage on the line. Always obtain a new bowl for additional product and do not top up. Topping up is suspected as portions of the product look visibly dried. 4. Batter was stored on a lower shelf in a manner that does not protect from contamination. Temperature was measured at 15°C. Batter must be stored under refrigerated conditions or in small volumes with ice-managed temperature control as indicated above. Product was discarded at the time of inspection. 5. An excessive amount of raw meat was pulled out for the cooler for prep. One bucket had been poured into the prep sink for draining, while the other is in waiting to under go the same procedure. Both products were measured at a surface temperature of 12-13°C. Operator was also actively attending to a mechanical problem so delays in prep would be expected. All raw meat product was returned to cold storage at the time of inspection. 6. Scallops were being thawed by sitting in cold water. At the time of inspection product was still partially frozen. Products are to be thawed in the fridge or under cold running water. Products were returned to the fridge to complete thawing process.
      • F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
      • F1.4D - Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
    • F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): 1. Gloves that were used to handle raw meat were not removed prior to touching other surfaces (eg. sink taps, walk-in cooler door and handle, container handle). Improper use of gloves and poor hand hygiene are leading to cross-contamination issues. The operator was required to sanitize all potentially contaminated surfaces in relation to this observed issue. 2. Main cook moves between food handling and non-food handling tasks without washing hands which increases the potential for cross-contamination. Bowls used to scoop food for further processing do not have handles and are stored directly in the food--another potential means of cross-contamination that is further compounded by the lack of proper handwashing.
      • F1.5A - Employees must wash their hands as often as necessary to prevent the contamination of food.
    • F2.2 - Is the premises free from a pest infestation?
      • Observation(s): 1. An active, unmanaged rodent issue exists on the premises. Droppings were noted around the premises and on/in some shelves and open bins. A scurrying rodent was noted during the inspection. Professional pest control service must be obtained to assist in managing the problem. Retain all records of servicing. Please note that no poisonous bait is permitted for use inside the premises. All potential entry points must be sealed in a proper and sanitary manner. De-clutter and remove all items that are not necessary for your food service operation. Clean up all visible droppings. The storage of foods must be re-organized to protected from pest access. Until the pest issue has been resolved, all food contact surfaces must be cleaned and sanitized prior to use. The completion of the above-indicated requirements are required for re-opening of the premises.
      • F2.2A - The premises must be maintained free of pests.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 1. Continuous use food contact surfaces are not being cleaned and sanitized in a manner that effectively removes/prevents contamination. All food contact surfaces in continuous use are to be cleaned and sanitized at least every 4 hours. 2. Wiping cloths were being stored in a bucket with visibly soiled water and no disinfection residual. Store clean cloths in a designated area that is protected from contamination. Only wiping clothes actively in use need to be stored in a sanitizer solution. Sanitizer solution is to be maintained at 200ppm chlorine and be visibly clean. Ensure surfaces are clean prior to sanitizing. 3. Food contact surfaces are not being stored in a manner that protects from contamination (eg. knives in between table cracks). Review storage means of all food contact surfaces including storage containers/bus bins.
      • F2.3E - Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
      • F2.3H - Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): 1. As part of the solution to F1.5, obtain scoops or tongs so that the handling end can remain outside of food. 2. Many food items are not covered to protect from contamination. This is an ongoing concern. In light of the current pest issue, all foods and ingredients (including those stored in high locations like battering flour) must be covered and contained in a manner that prevents access by rodents. Use proper lids or single use food-grade material for coverage. 3. Foods were observed to be stored in both ongoing and temporary fashion directly on the floor (Eg. a large bag of cashews, dry noodles in a container in close proximity to de-icing agent, boxes of produce and containers of meat products (uncovered). Keep all food products off the floor to prevent contamination of food/packaging. In the absence of space, an exception can be made for food in durable containers that would never be expected to be stored or other surfaces (eg. counters) during prep. Like all other foods, they must be covered to protect from contamination. Storage method must not compromise access to areas for cleaning. 4. Some raw meat products are being stored above produce in the walk-in cooler. While no cross-contamination is noted, raw animal proteins should always be stored below produce, cooked, and ready-to-eat items. 5. A number of items are exposed in freezer storage (eg. partially served cream pie, frozen fish). Ensure all products in freezer storage are protected from contamination using food grade packaging. Ideal freezer storage should reflect that of an ideal cooler setup with incompatible foods not in direct contact and higher risk products stored away or below items.
      • F2.4A - The operator must ensure that all food, supplies and equipment on the premises is protected from contamination.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 1. The ceiling, air intakes, and light fixtures are caked with debris. Moderate levels of grease and build-up is behind cooking equipment. Deep cleaning is required. 2. Remove unnecessary items to reduce clutter. Remove all cardboard that is being used on the premises. Lining of shelving, if necessary, must be done using a material that is easy to clean and impervious to moisture. Cardboard also acts as an excellent nesting and harbourage material for pests. 3. The ice machine and one of the wok stations is not working (latter broke down just prior to visit). This has implications on cold food display for the buffet as well as feasible volume of food that can be cooked at any one time. Operational implications will need to be discussed if equipment is not fixed. 4. Store all foods away from and above any incompatible items (eg. chemicals, de-icing agent) 5. Clean all built-up grime on common touch surfaces (Eg. cooler doors, handles) 6. Food buckets/lids, trays and squeeze bottles on the line are caked with food debris. Clean thoroughly and maintain in a sanitary manner.
      • F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F3.4E - Equipment or materials not required for food related operations must be removed from the premises.
      • F3.4K - The premises must be maintained to prevent harbourage of pests.
      • F3.4L - The premises must be protected against entry of pests.
  13. Monitoring

    6 infractions

    • F1.3 - Are proper cooling procedures followed?
      • Observation(s): At the time of inspection, cooked chicken (whole) and chicken broth were cooling at ambient temperature at the time of inspection. All products were measured (surface temperature) at ~35°C. Operator indicated that they have been cooling for about an hour and moved them to the cooler for further cooling at the time of inspection. Select bus bins of fried products were measured at 10-15°C in the walk-in with operator indicating that they were cooked about 2 hours prior, suggesting that cooled products are not being kept at ambient temperature for prolonged periods. However, operators are not documenting cooling periods on a board as requested. Please ensure this is being done so that cooling conditions are verifiable.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Dishwasher is not dispensing measurable concentrations of chlorine. Operators were instructed to manually sanitize until 50ppm chlorine is achieved by the dishwasher sanitizing cycle. Bin setup was implemented at the time of visit. Test strips are available to assess concentration. Please keep records of sanitizing solution concentration (to be tested on a basis of at least every 4 hours when warewashing is occuring). Allow all wares/utensils to airdry. Do not use a cloth to wipe dry. Records must be retained of dishwasher sanitizing levels for at least 3 months from the time of record.
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Many products in cooler units are not covered to protect from contamination. Please use proper lids that can be cleaned and sanitized appropriately with each batch. Do not use plastic sheets/bags etc. Single use cling wrap is also acceptable. Raw animal products are stored beneath cooked products (good), however please aim to keep raw produce (vegetables) also above raw animal proteins. Even though they are in separate containers, cross-contamination potential is more likely when they are on the same level.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 1. Overall sanitation of premises needs improvement. Areas of greatest concern include inside of fridges, fridge doors and handles, under as well as on equipment on cooking line, sink station, shelves in walk-in cooler, floor in walk in cooler along the baseboards. 2. Flour coating tray/bin is caked with flour on the outside. Operator indicates that he washes and sanitizes the bin daily, but only on the inside where there is food contact. I discussed that the unit must be properly cleaned and sanitized throughout, otherwise the sanitation of the entire overall premises is compromised by dirty equipment. I discussed that the bin should be put through the dishwasher after manually washing as per any other prep ware/utensil. 3. Wiping cloths in the kitchen and the front are to be kept in sanitizing solution.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Operator indicated that they had completed the plan but mistakenly discarded it. Please complete a plan by the indicated date for review.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Operator indicated that they had completed the plan but mistakenly discarded it. Please complete a plan by the indicated date for review.
  14. Monitoring

    11 infractions

    • 1 - Are proper cooking and reheating procedures followed?
      • Observation(s): Please ensure an accurate probe is available to assess proper cooking temperatures. Appendix B: Time/temperature control of raw animal foods is being provided as guidance.
    • 2 - Are proper hot holding procedures followed?
      • Observation(s): Please ensure an accurate probe is available to assess proper hotholding temperatures. Minimum temperature of 60°C or hotter is required. We also reviewed hotholding setup for buffet as a result of a complaint indicating temperature of food was cold. Layout, setup, volume control, and monitoring of hotholding temperature was reviewed in detail.
    • 3 - Are proper cooling procedures followed?
      • Observation(s): Large bus bins of food are being left out to cool with no monitoring or timetracking protocol in place. I discussed proper cooling methods with the operators (eg. not layering more than 3-4 inches deep, not leaving out to cool at ambient temperature for >30min).
      • 3.1 - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): A selection of food is being left out without temperature control or time tracking during service. Internal temperature of foods (noodle, rice, bean sprouts, cooked peas, cut green onion) were exceeding 20°C at the time of visit. A bus bin of pre-cooked breaded chicken had been pulled from cooler for an indefinite period of time, left on chest freezer in back of kitchen with surface temperature measuring 17°C. All these products were discarded at the time of inspection. As this is a recurring issue, an Order will be issued related to this concern, and ticketing for further instances of non-compliance. I discussed increasing the refrigeration capacity in the kitchen, ice bath as an alternate option. The use of time as a public health control measure will not be permitted due to inability of operators to demonstrate compliance over time.
    • 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Hand hygiene continues to be a recurring concern. Operators engage frequently in barehanded handling of food and is not conscientious about washing hands in between incompatible tasks. Staff was observed to handle containers of ready-to eat foods without washing hands after handling raw animal protein. Owner handled ready to eat food without washing hands to check temperature. Cross-contamination risk is high. This has been emphasized with significance importance and will be done so again during follow-up.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Please do not dry wares with repeatedly used cloths. Wiping cloths are to be maintained in sanitizer solution.
    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Many products are not covered in cold storage. Proper orientation of food to prevent cross-contamination was reviewed. Operator was observed to place bus bins for food on the floor and this was indicated to be unacceptable due to contamination concerns. Select products continue to be stored in plastic grocery bags and these were reviewed again to not be appropriate for storage.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 1. Wooden tables used in walk-in coolers for additional shelving are mouldy and dirty. They must be replaced with non-porous, easy to clean material. 2. Premises need thorough cleaning of debris and grease buildup especially around fans/ceiling, under and around equipment, door handles, walk-in cooler door. 3. Remove all unnecessary clutter. Do not use cardboard to line shelves, clean to remove debris and grease on a routine basis. Please specify on sanitation plan.
    • 16 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
      • Observation(s): Please visit www.foodsafe.ca to register for refresher course or full course. This is required for Tina by the indicated date.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food safety plan is not available. Please complete a comprehensive food safety plan. Ensure all staff have reviewed, understand, and follow the plan. Template to assist has been provided by email.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation plan is not available. Please complete a comprehensive sanitation plan. Ensure all staff have reviewed, understand, and follow the plan. Template to assist has been provided by email.
  15. Monitoring

    6 infractions

    • 3 - Are proper cooling procedures followed?
      • Observation(s): Cooling process is poorly controlled and monitored. Various cooked items are spread around the premises for cooling.
      • 3.1 - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): A selection of potentially hazardous food products (noodles, rice, shredded chicken, bbq pork, bean sprouts, cut green onion) continue to be kept on center counter with no form of temperature control or time indication. Although volumes held out are not excessive, no form of control is used to ensure the safety of the food. Bean sprouts are kept in an open container on the floor. Products measured at 10-15°C. All foods are uncovered. This is a repeatedly observed high risk infraction. Operator has been repeatedly instructed to adopt proper public health measures but has not demonstrated consistent use of practices.
    • 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Foodhandlers are not observed to be washing hands when transitioning between incompatible tasks (eg. moving boxes, handling food, coming in from outdoors). There is frequent barehanded food contact. The lack of proper hand hygiene is of continued concern. The use of gloves is not a replacement for handwashing.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Wares are to be replaced for cleaning and sanitizing after use. Please do not add new product to bowl that was in use.
    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Many food products are uncovered and/or not protected from contamination (during cooling, in cold storage, on center table for use). For foods that are covered, many are not properly covered or covered using grocery bags in direct contact with food. Select food products are stored in unsanitary areas (eg. cashews in buckets on the floor under shelves). Paper bags are used to soap oil from fried products after cooking, however bags are not stored in a sanitary manner such that they would be suitable for direct food contact (eg. in utility corner, around newspapers). Plastic grocery bags continue to be used for direct storage of food products. As discussed, these bags are not food grade and do not come in a state that can be considered sanitary for direct food storage.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): The premises is not maintained in a sanitary manner. Newspaper and cardboard is heavily used around the premises to soak oil and catch debris. Moderate to severe organic and debris build-up is noted on, under and around equipment, on buckets (some for storing food), on the ceiling, etc. The premises must undergo a thorough deep cleaning and rearrangement. Cleaning must not be done while the facility is in operation. Full closure of the facility for 1-2 days will be required for thorough cleaning. Professional cleaning is recommended.
  16. Monitoring

    2 infractions

    • 9.4 - Are the staff washing hands as often as necessary to prevent contamination of food?
      • Observation(s): Main cook was observed to handle raw meet and follow through with only a quick rinse of the hand and drying on cloth towel prior to returning to food handling duties at the front end. Cook also uses hands to add food to the wok/grill. I reviewed proper hand hygiene with the owner/chef and emphasized the importance when raw meat and barehanded handling is involved. The owner/chef was requested to wash her hands properly prior to returning to duties.
      • 1 Observation, High Severity of Consequences : Employees must wash hands before starting work, after using the washroom, after taking a break, after eating, after handling raw foods, or after any activity or instance where the hands may become soiled.
    • 15.3 - Are foods protected from contamination and/or cross contamination?
      • Observation(s): Foods being held outside of cold storage on the center table are not covered to protect from contamination. Bean sprouts in a bucket on the floor is not covered. Action was taken at the time of visit to cover all products.
      • 1 Observation, Moderate Severity of Consequences : Foods must be covered to protect from contamination.
  17. Monitoring

    0 infractions

  18. Monitoring

    1 infraction

    • 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
      • Observation(s): Sandwich cooler measured at 8°C. Temperature setting was lowered at the time of inspection. Please note that with the dial, the higher the value, the colder the fridge. Please maintain unit at 4°C or less. Please keep the line cutting board clean and sanitized at all times as this is a food contact surface.
  19. Monitoring

    3 infractions

    • 4.2 - Do processes match the written food safety plan?
      • Observation(s): There continues to be a concern with foods being held out at room temperature. Incorrect holding time in the food safety plan (6 hours) has been corrected and the two hour room temperature holding requirement was reviewed with the operators. Process was corrected in actual practice by returning food to refrigeration.
    • 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
      • Observation(s): Dishwasher did not dispense chlorine on first two runs. The sanitizer draw line was primed to resolve condition. Bleach measured at 50ppm. Please note the importance of testing the sanitizer level each day before use.
    • 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
      • Observation(s): 1. Large containers of deep fried foods (fish, pork, chicken), and fried noodles were being held at room temperature by the grill area for ease of access. Foods were measured at ~15°C. This is a continuing problem and the food safety requirement was reviewed against the submitted food safety plan, with reference to the corrected understanding of the two hour rule (cumulative 2 hours, small portions). The same requirements are to be held for raw mung bean sprouts and raw shell eggs. All foods were returned to refrigerated storage at the time of inspection. Given the corrected reference to the food safety plan and repeated instruction, food will be discarded upon further incidences of infraction. 2. Line cooler for sandwich prep was measured at 8°C with food probed at 7°C. Temperature setting was lowered at the time of inspection. It was discussed that because the cooler is situated between the grills/stoves and is frequently used during the day, the setting must be adjusted to keep foods at 4°C or below during the day. Logs indicate satisfactory temperatures as monitoring takes place first thing in the morning.
  20. Monitoring

    1 infraction

    • 17.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
      • Observation(s): Large containers of deep fried foods (fish, pork, chicken) and fried noodles were being held at room temperature by the grill area for ease of access. Foods were measured at ~15°C. Owners indicated that this process is done during lunch and foods are returned to the fridge after 2pm. We discussed that this is not acceptable process. Cook-chill-reheat process and the two hour rule for small portions were discussed. All foods were returned to the cooler at the time of inspection. Please note that for future instances foods found at room temperatures in large batches with no indication of the amount of time cumulatively spent at room temperature will be disposed at the time of inspection.
      • 3 or more Observations, High Severity of Consequences : Potentially hazardous foods must be stored or displayed at 4°C or colder.
      • 3 or more Observations, High Severity of Consequences : Where potential hazardous foods are not stored at 4°C or colder or 60°C or hotter, they must not be stored for more than 2 hours.
      • 3 or more Observations, High Severity of Consequences : Where potential hazardous foods are not stored at 4°C or colder or 60°C or hotter, they must be marked with a display time.