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Silver Star Restaurant

5010 50 Avenue St. Paul AB T0A 3A0 · Food - General

20 inspections

  1. Risk Management Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Inappropriate food storage containers were observed being used to store food in the walk-in cooler (Ginger soup, sesame sauce soup, lemon soup, and cooked rice.Ensure that food is stored in food grade container to prevent contamination.
    • 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 were unavailable upon request.Ensure you monitor for pest monthly and keep records.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The door gasket of three Chest Freezers in the kitchen is in disrepair - this could lead to improper cooling and freezing temperatures and potential food spoilage. Tape is used and can't be clean.Ensure freezers are fixed/replaced as soon as possible.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning and disinfection:- Kitchen floors - build-up of grease on the edges- Behind the cookline equipment - build-up of grease on the walls- customer service area - rugs require daily and weekly cleaning- microwaves were unclean - dirt and grease all over the equipment- Walk in coolers - walls and floors require cleaning
  2. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wiping cloths were noted on the food prep table. Ensure that used wiping cloths are returned to the sanitizer solution after use to prevent cross contamination.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Inappropriate food storage containers were observed being used to store food in the walk-in cooler (Ginger soup, sesame sauce soup, lemon soup, and cooked rice.Ensure that food is stored in food grade container to prevent contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were expired - June 2025.Ensure you have valid test strips to monitor 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?
      • Pest control records were unavailable upon request.Ensure you monitor for pest monthly and keep records.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The door gasket of three Chest Freezers in the kitchen is in disrepair - this could lead to improper cooling and freezing temperatures and potential food spoilage. Tape is used and can't be clean.Ensure freezers are fixed/replaced as soon as possible.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning and disinfection:- Dishwashing area - sinks and underneath the dishwasher- Handwash sink area - walls and sink- Kitchen floors - build-up of grease on the edges- Behind the cookline equipment - build-up of grease on the walls- customer service area - rugs require daily and weekly cleaning- microwaves were unclean - dirt and grease all over the equipment- Walk in coolers - walls and floors require cleaning
  3. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wiping cloths were noted on the food prep table. Ensure that used wiping cloths are returned to the sanitizer solution after use to prevent cross contamination.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handlers were observed wearing unclean gloves and simultaneously handling non‑food items while preparing food.Ensure that gloves are changed between tasks. Handwashing is preferred, as gloves can provide a false sense of cleanliness and may contribute to cross‑contamination if not properly managed.*Operator changed gloves and washed hands - CDI
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Inappropriate food storage containers were observed being used to store food in the walk-in cooler (Ginger soup, sesame sauce soup, lemon soup, and cooked rice.Ensure that food is stored in food grade container to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Opened seafood sauce was observed in a plastic container on food prep table stored at 20C.A look at the original container stated that "must be refrigerated after opening".Operator indicated it was placed there over an hour ago - operator instructed to return to cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The following cooked items were not being cooled rapidly:- Cooked rice was observed at 43C on the food prep table.- Soup observed in large containerOperator indicated that rice and soup was being cooled. Please ensure that the following cooling methods are used to prevent contamination:- Place in the cooler- Place in shallow containers to ensure it cools faster- Use an ice wand
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were expired - June 2025.Ensure you have valid test strips to monitor 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?
      • Pest control records were unavailable upon request.Ensure you monitor for pest monthly and keep records.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The door gasket of three Chest Freezers in the kitchen is in disrepair - this could lead to improper cooling and freezing temperatures and potential food spoilage. Tape is used and can't be clean.Ensure freezers are fixed/replaced as soon as possible.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning and disinfection:- Dishwashing area - sinks and underneath the dishwasher- Handwash sink area - walls and sink- Kitchen floors - build-up of grease on the edges- Behind the cookline equipment - build-up of grease on the walls- customer service area - rugs require daily and weekly cleaning- microwaves were unclean - dirt and grease all over the equipment- Walk in coolers - walls and floors require cleaning
  4. Demand Inspection

    2 infractions

    • 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 were unavailable upon request.Ensure you monitor for pest monthly and keep records.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning and disinfection:- Dishwashing area - sinks and underneath the dishwasher- Handwash sink area - walls and sink- Kitchen floors - build-up of grease on the edges- Behind the cookline equipment - build-up of grease on the walls- customer service area - rugs require daily and weekly cleaning*Still a concern - more cleaning needed in these areas 23-Septrepeated violation 10-Dec, 2024. & 03-Sept 2025
  5. Monitoring Inspection

    5 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Operator was observed not washing hands in between task and food handling.Ensure that you wash hands and change gloves in between task to prevent cross contamination.This was corrected during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked rice was noted to be at 16C, operator indicated that it was brought out over 30minutes ago.Ensure that cooked high-risk food is kept at 4C and below or at 60C and higher - to prevent bacterial contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand wash station was inaccessible due to the mop sink bucket.Ensure that hand wash station is accessible at all times to facilitate hand washing practices.
    • 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 were unavailable upon request.Ensure you monitor for pest monthly and keep records.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning and disinfection:- Dishwashing area - sinks and underneath the dishwasher- Handwash sink area - walls and sink- Kitchen floors - build-up of grease on the edges- Behind the cookline equipment - build-up of grease on the walls- customer service area - rugs require daily and weekly cleaningrepeated violation 10-Dec, 2024. & 03-Sept 2025
  6. Risk Management Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Inaccessible hand wash sinks due to mop sink.Ensure that hand wash sink is accessible at all times to encourage hand washing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning and disinfection:- Dishwashing area - sinks and underneath the dishwasher- Handwash sink area - walls and sink- Kitchen floors - build-up of grease on the edges- Behind the cookline equipment - build-up of grease on the walls- customer service area - rugs require daily and weekly cleaningrepeated violation 10-Dec, 2024.
  7. Demand Inspection

    3 infractions

    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Electrical plate cover for light was open and exposed.This could result in an electrical hazard. Ensure the electrical plate is covered.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning and disinfection:- Dishwashing area - sinks and underneath the dishwasher- Handwash sink area - walls and sink- Kitchen floors - build-up of grease on the edges- Behind the cookline equipment - build-up of grease on the walls- customer service area - rugs require daily and weekly cleaningrepeated violation 10-Dec, 2024.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Washroom (Men & womens) requires cleaning - sinks appeared dirty with build-up of dirt around the edges.
  8. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Several used wiping cloths were observed on food prep table.Ensure that used wiping cloths are returned to sanitizer solution after use to prevent cross-contamination.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Operator was noted with unclean clothing and was informed to change clothing which he did immediately.Food handler must wear clean clothing and footwear, exhibit cleanliness and good personal hygiene to prevent contamination of food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Wiping cloths were observed used to cover food (spring rolls) in the cooler.Ensure that food grade containers are used to prevent food contamination. Wiping cloths are not food grade.Cooked rice was also noted uncovered and placed under the cooler fan. Ensure that cooked food are covered to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw chicken was observed thawing at room temperature. Ensure that thawing is done using any of the following methods:- Put in the refrigerator- Thaw under cold running water- Microwave and - Cook immediately
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Electrical plate cover for light was open and exposed.This could result in an electrical hazard. Ensure the electrical plate is covered.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning and disinfection:- Dishwashing area - sinks and underneath the dishwasher- Handwash sink area - walls and sink- Kitchen floors - build-up of grease on the edges- Behind the cookline equipment - build-up of grease on the walls- customer service area - rugs require daily and weekly cleaningrepeated violation 10-Dec, 2024.
  9. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wiping cloths were noted on food prep table.Ensure that used wiping cloths are returned to sanitizer solution after each use to prevent cross contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Plastic scoop handle in contact with food - flour and sugar. Ensure that items not associated with food are separated to prevent cross contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chopped cooked frozen chicken observed thawing at room temperature. Ensure that chicken is thawed using any of the following methods to prevent contamination by dangerous bacteria:- under cold running water- in the cooler or refrigerator- cook immediately- Microwave
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher rinse concentration was 0ppm chlorine.Ensure that rinse concentration is at 100ppm chlorine for effective sanitization.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Exhaust system is due for regular maintenance - August 2023. Ensure that exhaust system is serviced and maintained to prevent fire hazard. *still a violation - 14-May-24*repeated violation 01-June-24
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning and disinfection:- Dishwashing area - sinks and underneath the dishwasher- Handwash sink area - walls and sink- Kitchen floors - build-up of grease on the edges- Behind the cookline equipment - build-up of grease on the walls- customer service area - rugs require daily and weekly cleaning
  10. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning and disinfection:- Dishwashing area - sinks and underneath the dishwasher- Handwash sink area - walls and sink- Kitchen floors - build-up of grease on the edges- Behind the cookline equipment - build-up of grease on the walls- customer service area - rugs require daily and weekly cleaning
  11. Demand Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Exhaust system is due for regular maintenance - August 2023. Ensure that exhaust system is serviced and maintained to prevent fire hazard. *still a violation - 14-May-24*repeated violation 01-June-24
  12. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Exhaust system is due for regular maintenance - August 2023. Ensure that exhaust system is serviced and maintained to prevent fire hazard. *still a violation - 14-May-24*repeated violation 01-June-24
  13. Risk Management Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloth on food prep table. Ensure that used cleaning cloth is returned to sanitizer solution after each use to prevent cross-contamination.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution was at 50ppm. Ensure that sanitizer is at 100ppm chlorine for effective sanitization.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cleaning cloth used to cover food in the cooler. Cloth also appeared unclean, with debris noted on the cloth. Ensure that only food grade plastic is used to store food to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked rice was noted to be at 23C, room temperature. Ensure that high-risk foods are kept at 4C or lower / or at 60C or higher to prevent contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips have expired. Ensure you have valid test strips to monitor sanitizer concentration.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand wash station was inaccessible due to mop bucket location. Ensure that hand wash sink is accessible at all times to facilitate hand washing practices.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Exhaust system is due for regular maintenance - August 2023. Ensure that exhaust system is serviced and maintained to prevent fire hazard. *still a violation - 14-May-24
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Empty containers and paper boxes noted in the kitchen and storage area. Kitchen utensils, pots and bowls not in use should be removed from the kitchen areas. Ensure that these areas are decluttered to prevent pest harboring.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirt and debris was noted in some parts of the facility:- behind equipment such as chest freezer has a buildup of dirt and debris- excessive storage of cardboard boxes in the facility- buildup of dirt and debris on the rugs in customer service area- Washroom floors and sinks require washing and sanitization*Repeated violation 15-May-2024
  14. Risk Management Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips have expired. Ensure you have valid test strips to monitor sanitizer concentration.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Exhaust system is due for regular maintenance - August 2023. Ensure that exhaust system is serviced and maintained to prevent fire hazard. *still a violation - 19th October 2023
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirt and debris was noted in some parts of the facility:- behind equipment such as chest freezer has a buildup of dirt and debris- excessive storage of cardboard boxes in the facility- buildup of dirt and debris on the rugs in customer service area- Washroom floors and sinks require washing and sanitization
  15. Demand Inspection

    5 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips have expired. Ensure you have valid test strips to monitor 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?
      • black rice-like material noted in the dry storage area. Please ensure that you clean and sanitize the area, and then monitor for pest.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Exhaust system is due for regular maintenance - August 2023. Ensure that exhaust system is serviced and maintained to prevent fire hazard. *still a violation - 19th October 2023
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Following areas require cleaning and sanitization:- Walkin cooler walls and floors- behind the cookline equipment- Floors of dry storage areas- Dishwasher - underneath and inside the dishwasher
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirt and debris was noted in some parts of the facility:- behind equipment such as chest freezer has a buildup of dirt and debris- excessive storage of cardboard boxes in the facility- buildup of dirt and debris on the rugs in customer service area- Washroom floors and sinks require washing and sanitization
  16. Monitoring Inspection

    7 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Operator was observed not washing hands in between task and handling food. Ensure your hand is washed in between task to prevent cross contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked rice was at 35C. Operator indicated that it was cooling off. before placing in the refrigerator. Ensure food is cooled off rapidly by dishing in small container, placing in the refrigerator or in ice bath.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips have expired. Ensure you have valid test strips to monitor 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?
      • black rice-like material noted in the dry storage area. Please ensure that you clean and sanitize the area, and then monitor for pest.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Exhaust system is due for regular maintenance - August 2023. Ensure that exhaust system is serviced and maintained to prevent fire hazard. *still a violation - 19th October 2023
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dirty knives and other kitchen utensils were returned to the utensil container, mixed with clean kitchen utensils. Ensure that used knives and other kitchen utensils are returned to the sink for dishwashing to prevent cross contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Following areas require cleaning and sanitization:- Walkin cooler walls and floors- behind the cookline equipment- Floors of dry storage areas- Dishwasher - underneath and inside the dishwasher
  17. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Exhaust system is due for regular maintenance - August 2023. Ensure that exhaust system is serviced and maintained to prevent fire hazard. *still a violation - 19th October 2023
  18. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine solution used for sanitizing food prep surface was noted to be at 200ppm. This is too high for a food contact surface, hence to prevent food contamination, bucket was replaced and 100ppm bleach solution achieved.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Several used cleaning cloths were noted on the food prep table. Ensure that used cleaning cloths are returned to the sanitizer bucket after each use to prevent cross-contamination.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Sticky Fly Strips Catcher noted in the kitchen area above the food preparation table and cooked rice in a pot. Operator was informed to remove the Sticky Fly Strips Catcher and place it in an area with no food handling activity. This was corrected during the inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Pork ribs at -10C were noted in a carton and on the floor in the dry storage area. The operator indicated that they just got delivered and were going into the cooler. Ensure that high risk foods are stored above the floor and at 4C or below to prevent contamination. They were moved into the walk-in freezer.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cooked rice was noted uncovered in the walk-in cooler. It was noted they were kept overnight and not left uncovered due to cooling reasons. Ensure that cooked foods are stored in a manner that protects them from contamination.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Exhaust system is due for regular maintenance - August 2023. Ensure that exhaust system is serviced and maintained to prevent fire hazard.
  19. Risk Management Inspection

    0 infractions

  20. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wiping cloth noted on food prep table. Ensure all used wiping cloths are returned to sanitizer solution after use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Pops noted on the floor in the back storage area. Ensure all food items are placed on a pallet above the floor
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Plastic handle noted to be in contact with food (flour). Ensure that items not associated with food are stored separately to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked rice at 23C. Operator indicated that it was cooling off and cooked it more than two hours ago. The rice was discarded.Ensure that high risk food are kept at 4Cor less, or at 60C or more - to prevent the growth of disease-causing microorganisms.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Used knives were returned to the knife holder without being washed, rinsed and sanitized. Ensure that all used utensils are washed, rinsed and sanitized after use to prevent cross contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Following areas require cleaning:- dishwashing area - dishwasher inside, floors, underneath sink- Kitchen floors and walls- washroom (men/women) floors and sinks- Behind the cookline equipment
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The back storage area is in dis-organized and this could promote habouring places for pest. Ensure that these areas are decongested to prevent pest haborage and facilitate easy cleaning.