Rice Bowl Deluxe
226 - 6655 178 Street NW Edmonton AB T5T 4J5 · Food - General
6 inspections
- Demand Inspection
5 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 2 compartment sink - an insert of beef ribs was observed sitting in pooling water. Additionally, approximately six large bags of frozen meat were left in a sink without running cold water. These items must be removed and placed under proper thawing conditions either under continuous cold running water or inside the cooler
- 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?
- Possible mouse droppings were noted on the shelving along the cook line near the front. All items must be removed, and the area must be fully cleaned, sanitized, and monitored for pest activity.Shelving next dishpit requires full cleaning; possible mouse droppings were observed behind 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?
- Light fixtures above the walk in cooler require proper protective cover.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A small clear insert containing measuring cups had visible food debris and requires thorough cleaning. The container holding the insert also contained food debris. A small white cup holding scissors and peelers was also found with food debris and must be cleaned and sanitized.Exterior surfaces of all white dry goods bins require additional cleaning.
- 23. Is the facility maintained in a clean and sanitary condition?
- Hard to reach corners and areas along the cook line equipment require additional deep cleaning.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
10 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 1. Uncovered whole cabbage heads were stored on a bottom shelf near the dishwashing area in an unsanitary and cracked blue bin. The operator indicated that the cabbage shipment had been dropped off a few hours earlier. This is not an appropriate place to store food, as chemicals and dirt/food debris were present adjacent to the storage bin. The bin itself was visibly dirty and not suitable for food storage.Please store foods in an area protected from contamination. The operator removed the cabbage heads to clean containers and confirmed that the outer surfaces are always removed, and the cabbages are thoroughly washed prior to cutting.2. A cardboard box with produce inside was stored directly on the floor near the dishwashing area. Please store foods in an area protected from contamination and keep all food at least 6 inches off the floor at all times. Corrected onsite. The operator removed the box off the floor.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Several white food buckets were stored directly on the floor in the walk-in cooler and freezer. Keep foods 6'' off the floor. Ensure all foods are off the floor at all times.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Outstanding - All prep cooler along cook line. Please relocate the thermometer.Nov 13/25: The operator indicated that monitoring thermometers were present in the coolers along cookline; however, they could not be located during the inspection. Please ensure thermometers are properly placed.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No sanitizer test strips were available. Please obtain valid sanitizer test strips to verify chlorine bleach sanitizer concentration.
- 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?
- Outstanding - Weatherstrip under the door by cookline broken - please replace.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Light cover missing above food prep area in the kitchen. Please install light cover(s).
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Outstanding - Observed a broken strainer, racks by dish pit -> some broken blue and clear containers.Please go thru inventory of food containers, utensils etc any that are broken and non repairable please discard.Nov 13/25: Broken strainer observed near cooking area. Cracked bins, damaged utensils observed. Operator indicated that the utensils are not in use. Please go through the inventory of food containers, utensils, and other equipment, and discard any items that are broken and cannot be repaired.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Scoop/cup handles were touching dry foods throughout the kitchen. Ensure handles are positioned upward so they do not contact the food.
- 23. Is the facility maintained in a clean and sanitary condition?
- Outstanding - Additional cleaning for the white lids in the walk in cooler. Appear to have buildup of black streaks/debris.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require attention:- Hard to reach areas: floor corners, behind shelves throughout kitchen, spaces behind large equipment- Surfaces of large chemical containers/pails in the dishwasher area- Dishwasher area- Shelves- Storage containers surfaces and interior- Ceiling tiles and ceiling vents in the kitchenPlease do the following as applicable:- Clean and sanitize all surfaces.- Organize areas where equipment, utensils, tools, and other materials are stored.- Remove items not in use.- Clean ceilings and ceiling vents to remove dust and debris.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
6 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Walk in cooler - observed a container of marinated chicken stored above a container of noodles.Main prep cooler at cook line - observed a container of rolled sushi (dragon eye) stored along the raw meat side. Operator explained sushi roll to be deep fried. PHI discussed with operator best to store sushi roll on the ready to eat side for better food storage practice.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- All prep cooler along cook line. Please relocate the thermometer.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Back kitchen observed a strainer of chopped potatoes noted on top of the hand sinkPlease ensure all designated hand sinks are accessible and available for handwashing only
- 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?
- Weatherstrip under the door by cookline broken - please replace.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Observed a broken strainer, racks by dish pit -> some broken blue and clear containers.Please go thru inventory of food containers, utensils etc any that are broken and non repairable please discard.
- 23. Is the facility maintained in a clean and sanitary condition?
- Additional cleaning for the white lids in the walk in cooler. Appear to have buildup of black streaks/debris.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher was detecting 0PPM of chlorine - ran 5x to reach 100ppm of chlorine at final rinse.
- 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?
- Weatherstrip under the door by cookline broken - please replace.
- 23. Is the facility maintained in a clean and sanitary condition?
- Observed build up of debris/dust on ceiling tiles by the door next to cookline. Some of the ceiling tiles look loose - please secure back on.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Observed multiple wet used cleaning cloths on the food prep table along cookline and not in use. Please store wet used cleaning cloth in sanitizer bucket in between use. Sanitizer bucket in front of the house and a large pail in cookline 0PPM - please maintain at 100PPM at all times. Changed at time of inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Improper thawing - bags of raw marinated chicken drumsticks (approx 6-8 large standard size bags) left out by side counter at room temperature. - observed raw pork chops (approx 1/3 sink full) left out in 2 compartment sinks with no running cold water.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher ran 2X with 0PPM of chlorine. It appear the tube connecting the sanitizer to the unit is possibly broken. Operator indicated will contact owner to have it checked.
- 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?
- Weatherstrip under the door by cookline broken - please replace.
- 23. Is the facility maintained in a clean and sanitary condition?
- Observed build up of debris/dust on ceiling tiles by the door next to cookline. Some of the ceiling tiles look loose - please secure back on.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?