Rishun Happy Diner
514 - 6655 178 Street NW Edmonton AB T5T 4J5 · Food - General
7 inspections
- Risk Management Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Observed a couple of wet cleaning cloths in back kitchen prep tables. Please return wet cleaning cloths (bleach bucket) when not in use.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Back kitchen by dish area - observed raw pork in a pail of water (no temperature control). At time of inspection, pail returned back to walk in cooler.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Multiple visibly soiled cleaning clothes were observed throughout the facility. Please ensure that all cleaning cloths are stored in sanitizer solution when not in use.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 1. Multiple buckets of food stored in cold storage were not covered to protect them from potential cross contamination.Pleas ensure that all stored foods are covered at all times. 2. Sauces and dry stored foods show visual evidence of cross contamination. Please clean these storage bins and take measures to ensure future cross contamination will not occur. 3. Several food containers stacked on top of cut vegetables and cooked meets were observed throughout the facility. The underside of all food containers is considered dirty and should not be touching cut or prepared foods. Cold-holding stacked food at the prep table were also found above at 9.4C, stacking foods at the prep table cannot ensure that the foods remain at 4C or below. Please ensure that stacking food containers is no longer practiced in this facility. 4. A bag of onions was found touching the visibly soiled floor in the storage area. Please ensure that all foods are stored at minimum 6inches above the ground at all times.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. A bucket of cooked chicken found at 14.6C, several large bins of cooked Fried chicken found at 19.4C outside of cold storage. The operators quickly moved these into the cooler when the PHIs entered the facility. Please ensure that cooked meat is kept at or below 4C at all times. 2. Raw ground beef, raw meat steaks and raw fish found thawing at a room temperature. The operators quickly moved these into the cooler when the PHIs entered the facility.Please ensure that proper thawing procedures are observed throughout the facility. 3. Cooked rice was observed at 24.3C stored in the prep table metal inserts. The operators quickly moved these into the cooler when the PHIs entered the facility.Please ensure that cooling cooked foods are put into the cooler as soon as possible. 4. Multiple buckets of cut vegetables were found at 18.5C outside of cold storage, bean sprouts were found at 14.7C outside of cold holding and without an ice-water bath. The operators moved these to cold holding. Please ensure that sprouts and cut vegetables are stored at or below 4C.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- During the inspection the dishwasher was found to not have any sanitizer at the plate level. The dishwasher chemical company was called, and a dishwasher technician quickly came to the facility.The technician told the PHIT that the most likely cause was the anchoring tube was too short, the issue was quickly fixed and the technician and the PHIT confirmed that chlorine was present at the plate level. Please ensure that the dishwasher is being regularly tested with the chlorine test strips to ensure that there's sanitizer at the plate level.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- During the inspection it was discovered that the chlorine chemical testing strips had expired in 2022. Additional chemical testing strips were provided on-site. Please ensure that all chemical testing strips are in good working order at all times.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. Plastic lids on bulk food storage containers were found to be broken and have holes. This poses a physical hazard from extra plastic breaking off and the holes in the bucket lid do not assure proper protection from contamination. Please ensure that all equipment is maintained in good repair at all times. 2. Multiple visibly soiled scoop handles found to be touching the bulk foods during storage. Some handleless scoops found in bulk food storage. Please ensure that no handleless scoops are left in the bulk food storage and that no scoop handles are touching the food at any time.
- 23. Is the facility maintained in a clean and sanitary condition?
- Additional cleaning needed in these areas: -The underside of the prep cooler hoods-High touch surfaces: Light switches, handles -The grill ventilation hood-The oven -The hand sink area-The ice machine-The knife storage area on the side of the wooden chopping block.-The lids and the interior of food storage buckets/bulk dry goods storage buckets. -The walls and floors of the storage area and kitchen area, under equipment and in hard-to-reach places.Please ensure that these areas are maintained in a clean and sanitary manner.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- - Potential improper thawing and or no temperature control (back prep area next to dishpit): pail of pooling water with raw shrimp, a bowl of 3 whole chicken (marinating as indicated by operator), large blue bin full of raw pork, a couple bags of pork or chicken under the cutting board (directly on the floor). Operator explained was going to prep them. PHI instructed operator to keep them in the cooler and take them out to prep when needed.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A couple of wet cleaning cloths noted on prep table along cookline. Please keep in the sanitizer (bleach) bucket when not in use.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Observed large bag of carrots and onions stored directly on the floor at the back of the kitchen.Walk in cooler observed tubs of chopped vegetables stack on top of each other with no protective barrier between.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Small bowl of packaged frozen fish on counter in back kitchen potentially left out to thaw.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Additional cleaning for following items- 3 small strainer hung by the cookline handsink- household size mixer (some food debris noted on the blade).- Frigidaire refrigeration in back -> more cleaning inside the unit.
- 23. Is the facility maintained in a clean and sanitary condition?
- Additional cleaning for floor underneath large cooking equipment along cookline.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
2 infractions
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Additional lighting required for back storage room.
- 23. Is the facility maintained in a clean and sanitary condition?
- Additional cleaning- Coolers next to the cookline - cleaning for exterior glass door and shelving.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A couple of wet cleaning cloths noted on prep tables in cook line. No sanitizer bucket available near by (except by dishpit - not easily accessible). Please prepare sanitizer bucket (100ppm chlorine) near cookline and keep wet cleaning cloths inside between uses.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Large blue bins of cooked/deep fried meat (filled to top) left to cool. Please break down in 1/2 to aid with cooling faster and possibly use timer to monitor.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Improper thawing - observed a pail of packaged fish and grey plastic bin of frozen shrimp left out by dishpit area. All food items returned back to the walk in cooler.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher was not dispensing sanitizer. Test conducted 2X. Operator indicated it was recently checked because issue with sanitizer.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Additional lighting required for back storage room.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Observed 2-3 broken strainers stored along side pots by dishpit. Please relocated out of work space and or discard.
- 23. Is the facility maintained in a clean and sanitary condition?
- Additional cleaning- Coolers next to the cookline - cleaning for exterior glass door and shelving.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Bowl was being used to scoop bulk rice. Only use scoops with handles.2. Bulk dry foods stored on the ground in the storage room - store all foods off the ground.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Chopped raw vegetables observed at room temperature with no temperature control. Discussed the following options for storing chopped raw vegetables:1. Store below 4C (i.e. in a cooler or in an ice bath)2. Can be left out at room temperature for 2h, anything not used up in 2h must be discarded. If you choose this route, proof is required for how long the items have been out at room temperature for (i.e. using a timer and setting it for 2h, or having written logs that indicate what time the vegetables were taken out of the cooler at, and what time they are to be discarded at (2h after).
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Batches of cooked chicken were cooling at room temperature in deep food bins/containers, which is not efficient to quickly cool the chicken at the bottom of the bin. To increase the rate of cooling, use shallow pans. Ensure all cooked meat is placed in a cooler within 2h of cooking.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning required for the following items:-filters for ventilation canopy (build-up of grease)-floor behind chest freezer-dust on top of the dishwasher and on the walls behind the dishwasher-hard to reach areas in the kitchen such as the floor along the walls and under equipment
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?