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Shanghai Express

51 Telus Plaza Tower NW Edmonton AB T5Y 2T4 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - The red, display cooler and the marinated chicken was measured at 12C using a infra-red thermometer, internal thermometer was measuring above 10C.- Chicken in the cooler was moved to another cooler during inspection due to the owner indicating it was stored in the cooler within the past 2 hours.- Topmost layer of the display cooler was at freezing temperature. - Ensure the air in the cooler is well circulated to maintain high risk foods at 4C or below.- All high-risk food including cut vegetables should be moved out of the cooler until the cooler can maintain 4C or less in all the levels.
  3. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The double-door stainless-steel cooler along the south wall of the kitchen was not maintaining temperature at or below 4C. The internal temperature of raw chicken was measured at 6C using a probe thermometer.ACTION REQUIRED: move all high-risk foods to a cooler that is capable of maintaining temperature at or below 4C. Service the indicated cooler.2. Operator was unable to locate the probe thermometer and unable to find thermometers in coolers. ACTION REQUIRED: 1. Obtain a probe thermometer.2. Ensure all coolers are equipped with thermometers or obtain an infra-red thermometer.
  4. Demand Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Raw meat was stored next to vegetables in the single-door, Defield, stainless-steel freezer. Stock was not clearly organized in categories.ACTION REQUIRED: store raw meats on the lowest shelves in coolers & freezers. Re-organize foods in storage into clear categories.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The double-door stainless-steel cooler along the south wall of the kitchen was not maintaining temperature at or below 4C. The internal temperature of raw chicken was measured at 6C using a probe thermometer.ACTION REQUIRED: move all high-risk foods to a cooler that is capable of maintaining temperature at or below 4C. Service the indicated cooler.2. Operator was unable to locate the probe thermometer and unable to find thermometers in coolers. ACTION REQUIRED: 1. Obtain a probe thermometer.2. Ensure all coolers are equipped with thermometers or obtain an infra-red thermometer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The back (kitchen) hand sink was not equipped with soap. A bucket (food equipment) was stored in the basin.ACTION REQUIRED: do not store equipment/items in the hand wash station. Ensure all hand wash stations are stocked with soap & paper towel 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?
      • The facility did not appear to have a pest control program in place. No traps were observed onsite. The operator was unable to produce pest control records at the time of inspection. ACTION REQUIRED: Ensure the facility has a pest control program in place. Keep monthly records of pest control efforts.RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the following areas:-Significant food build-up on the meat slicer (bottom slide of the blade)-Pink, frozen liquid on the base of the single door Delfield stainless-steel freezer (potentially raw meat blood)-Flour and dirt build-up on the door handle of the door leading to the mall common dumpster area-Food debris build-up on the exterior of food storage containers in the "clean" equipment storage-Dust build-up on the North wall of the kitchen-Food debris and grease on the troll stored next to the dishwashing area-Grease build-up on the oven door-Dirt build-up on the floor perimeter-Clutter and excessive stock throughout the facilityACTION REQUIRED: conduct a deep and thorough clean throughout the facility. This must include pulling all equipment away from the wall and cleaning under and around it. Scrub all equipment in storage. Discard any items that are no longer required.
  5. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were not stored properly when not in use. They were observed seating out on counter tops.All used cleaning cloths were immediately stored in a freshly made bleach solution by operator upon request.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Raw meat in a container was stored above and beside vegetables inside in cooler.The operator rearranged the cooler upon request by Health Inspector and the raw meat was stored below vegetables in the cooler.
  6. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were not stored in sanitizer.Fresh bleach solution was made onsite and all cleaning cloths were stored in the sanitizer solution.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat was stored together with vegetables on the same shelf inside a cooler.Staff immediately removed the raw meat and have it stored at the bottom of the cooler and away from vegetables and cook foods.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Kitchen handwashing sink was not accessible.All items blocking the hand sink were immediately removed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 2 broken spice containers noted at the cookline were immediately discarded during inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Grease, debris, and food particles were noted on kitchen equipment.The following kitchen equipment needs to be clean and sanitized: the interior of all refrigeration units, food carts, shelves, burner, wok station, meat slicer and deep fryer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food particles, soil, dirt and grease noted on hard-to-reach floor areas in the food premise.Cleaning is required in the following areas: floor beneath kitchen equipment throughout the kitchen. Remove equipment from the wall before cleaning.