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Red Bowl Chinese Restaurant

3 - 205 19 Avenue Nisku AB T9E 0W8 · Food - General

7 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine sanitizer test strips expired in 2020. Please ensure test strips are not expired, and that testing of the concentration of the sanitizing solution is occuring daily.
  3. Monitoring Inspection

    8 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Steamed buns in freezer were observed to be contained in single use plastic bags with no additional wrapping/packaging.Please ensure food items are stored in food grade containers.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Several cleaning cloths were observed to be around the facility and not in the prepared sanitizer solution. Owner put cleaning cloths in the sanitizing solution measuring 200ppm chlorine. Please ensure all cleaning cloths are housed in an appropriate concentration of sanitizing solution when not in use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Food containers are being stacked on top of each other in the common area and in cold storage. Please ensure no containers are being stacked on top of each other. 2. Sauce buckets are left uncovered in the common area and evidence of refilling sauces without cleaning the buckets observed. Please clean the sauce containers each time they are emptied to protect the bulk supply from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Multiple containers of veggies, eggs, meats, breaded meats, steamed buns were observed to be left uncovered in every fridge and freezer in the facility. Please ensure all stored food is covered to protect the food from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Improper thawing methods observed for chicken. Bulk bagged chicken breasts external temperature measured 16C, bulk chicken internal was still visibly frozen and cold to touch. Please be advised to take smaller portions of frozen foods out of freezer for processing to ensure proper temperature control.2. Improper thawing methods observed for bulk beef strips. Unpackaged beef strips were left in standing water in the sink. Please ensure that when thawing foods, they are thawed under cool running water or thawed in the cooler.3. Improper cooling methods observed for bulk fried chicken. Fried chicken was left in large tubs on the cooling rack. Lower cooling rack fried chicken temperature measured at 25C. Owner was advised to place fried chicken into shallower basins to ensure safe cooling.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine sanitizer test strips expired in 2020. Please ensure test strips are not expired, and that testing of the concentration of the sanitizing solution is occuring daily.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Meat grinder, rice cooker, dough maker and other equipment and utensils were stored in an uncleaned state. Equipment needs to be deep cleaned prior to reuse. Please ensure a thorough cleaning of all equipment and utensils happens after every use and prior to storage.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Floors and under all equipment requires a deep cleaning. Walls near food processing area and cooking areas require cleaning. Please ensure all surfaces in the kitchen are maintained in a clean and sanitary manner.2. Grease buildup observed in cooking ventilation hood. Owner said they we scheduled to have a cleaning company come later that day. Please ensure regular cleaning of cooking ventilation hood to prevent fires.3.Mechanical tools such as drill and WD-40 are being stored under the food prep area. Making the area unable to be properly cleaned. Please ensure tools are stored away from food prep area to facilitate proper cleaning.
  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ** A 100ppm bleach solution was observed. However, wiping cloths/towels were stored on the counter between uses.ACTION REQUIRED:1) Ensure that wiping cloths/towels are stored in the bleach solution between uses. Wiping cloths shall not be stored on the counter between uses.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • **The cook is not washing his hands regularly or as needed: After handling raw meat, the cook proceeded to touch different surfaces and continued cooking without performing handwashing. At no point in time during the inspection was the cook observed to perform hand hygiene. At one point, the cook was observed wiping his hands with his clothes. This was brought to the attention of the operator.ACTION REQUIRED1) Please review handwashing requirements with all of your staff. Staff shall perform handwashing between a change of task or change of workstation.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Scoops were missing from several bulk supply containers.ACTION REQUIRED:1) Ensure that scoops with handles are provided in all bulk supply containers in order to protect the bulk supply from contamination
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning is required. Please clean the following areas:1) Clean underneath all the equipment. There is a buildup of food particles underneath the equipment. 2) All the shelves; the shelves in front of the stove and dishwasher area3) Clean the dough mixer4) Clean the covers of food containers in the storage areas.