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Rice Bowl Deluxe

7909A 104 Street NW Edmonton AB T6E 6N8 · Food - General

6 inspections

  1. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Multiple wet/used cleaning cloths were observed on food contact surfaces when not in immediate use. Ensure used cleaning cloths are stored inside a sanitizer bucket when not in immediate use.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer solution prepared in the back kitchen. A 100 ppm bleach water sani bucket was prepared. Ensure a sanitizer solution is prepared for both the front and back kitchen.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops/bowls were noted to be stored in the containers with the bulk supply. Ensure supply is protected from contamination at all times.
    • 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?
      • Pest control records not observed onsite. Please ensure pest control records are maintained.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Faucet for the hand sink at the front was noted to be leaking. Please ensure all equipment is in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Sanitation for the knife holding box is needed (unclean knifes noted to be stored in the clean box) along with cleaning of the dust bunnies off the wall and above canopy hood area.
  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer solution prepared in the back kitchen. A 100 ppm bleach water sani bucket was prepared. Ensure a sanitizer solution is prepared for both the front and back kitchen.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Multiple wet/used cleaning cloths were observed on food contact surfaces when not in immediate use. Ensure used cleaning cloths are stored inside a sanitizer bucket when not in immediate use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observed multiple high risk foods out at room temperature including:-bean sprouts at 11C-eggs at 14C-processed (cut, sliced, etc) produce anywhere from 10-13C. Some inserts of food (near the lid) were stacked on top of other containers and were not getting proper air circulation from the cooler. Do not stack containers or overfill the prep cooler inserts past the fill line.Corrected onsite.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observed raw chicken in the walk-in cooler with a surface temperature of 16C. Asked staff member what thawing procedures are and staff member indicated they thaw raw meat in the walk-in cooler. Internal temperature of the chicken was taken and measured at 15.8C with a probe thermometer. Staff member admitted the chicken was thawed overnight at room temperature. The chicken was discarded. Ensure raw meat is thawed under refrigeration or under cold running water.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food permit was posted inside a cupboard and not in a visible area where customers can see it. Food permit was moved and posted on a wall.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Fume hood canopy is overdue for professional cleaning.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • -Wet cleaning clothes were observed on the preparation counters.Action taken:-Staff was instructed to store the used cleaning clothes in the sanitizer solution bucket.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • -Chemical-based dishwasher was measured at 0 ppm at dish-level.Action required:-IMMEDIATE action is required.-Please fix/repair the dishwasher, it must be pouring 100 ppm chlorine sanitizer into the dishwasher.-Meanwhile, Option 1: manually sanitize all the dishes. Option 2- Facility can avoid using reusable customer utensils and use "single use disposables" until the dishwasher is repaired as can use 2 compartment dishwashing method to clean/sanitize the cooking dishware.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • -It was observed that some food containers were stored inside the handwashing sinks. Action taken:-Staff was instructed to empty the handwashing sinks.-All the handwashing sinks must be accessible, supplied with hot/cold water, paper towels and soap dispensers. -Handwashing sinks should be solely used for washing hands.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Several cleaning cloths are observed to be sitting on the counter when not in use. Ensure that cleaning cloths are kept within a 100 ppm bleach/chlorine sanitizer when not in use. The operator moved the cloths to a bucket with 100 ppm bleach/chlorine sanitizer during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Two large chopping knives are observed to be stored in dirty towels on the back food prep counter. Ensure that knives are stored in clean containers where they are protected from potential contamination. The operator cleaned and sanitized the knives before moving them to a clean container during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The "True" cooler in the front food prep area is not equipped with a thermometer. Ensure that the indicated cooler is equipped with a thermometer.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A piece of unfinished wood is observed on the floor beneath the "Atosa" freezer and is no longer smooth and easily cleanable. Ensure that the wood is refinished or replaced to render the surface smooth, durable, resistant to moisture and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The two knife holders on the walls in the back food prep area are observed with a buildup of grime. Ensure that knife holders are kept clean and sanitary. The operator cleaned and sanitized the knife holders during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. A buildup of food debris is observed in the prep cooler gaskets in the back food prep area. 2. A buildup of food debris is observed beneath the back food prep counters and coolers. 3. A buildup of food debris is observed beneath the metal shelving near the walk-in freezer. 4. A buildup of dust is observed on the wall beside the ventilation canopy. 5. A buildup of what appears to be mold is observed on the gasket of the "Kelvinator" commercial freezer in the front food prep area. 1-5. Ensure that the indicated areas are cleaned and sanitized.