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Second Bowl Oriental Noodle House

130 - 190 Boudreau Road St. Albert AB T8N 6B9 · Food - General

4 inspections

  1. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***There was a rice paddle stored in water at room temperature. Discussed options (storing in sanitizer or in an ice bath). Operator had put ice in the container right away.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ***The chlorine test strips were expired and may not be providing an accurate reading of the sanitizer concentration. Discussed with operator and he plans on sending a picture of the new test strips once they are received.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***There were some soiled/damaged dishes stored over the prep cooler where staff took from to serve ready to eat foods to the customer. The soiled dishes were removed to the dishwasher during the inspection, the damaged dishes were discarded.
  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A bucket of chlorine sanitizer solution at the cooking area was mixed with soap. Fresh 100ppm solution was prepared by the staff during inspection.Please ensure chlorine sanitizer solution is prepared with unscented bleach and no soap added.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Frozen wantons were left open in the walk-in freezer. The staff covered the food items during inspection.Ensure food is protected from contamination during storage.
  3. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***The cleaning cloths were being left on the counters. Discussed and they were moved to a sanitizer solution right away.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***there was a concern with utensils (rice paddle) being left in standing water. Discussed options: new clean utensils used each time, utensils stored in sanitizer solution, utensils stored in ice water (temperature controlled). They had the ice water set up before the inspection had been completed.
  4. Monitoring Inspection

    0 infractions