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Sing and Kim Family Restaurant Ltd.

5530 48 Avenue Wetaskiwin AB T9A 0N9 · Food - General

11 inspections

  1. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several containers were uncovered, and one plastic tub containing ground meat was stored directly on the floor. Both violations were corrected during the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • One of the handwashing stations lacked soap.It was restocked with soap during the inspection
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cardboard is being used on some shelving surfaces in the walk-in cooler, and the wire shelving is not maintained in a clean condition.Remove all cardboard, as it is not a cleanable material, and clean and sanitize all wire shelving in the walk-in cooler.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Air ventilation fixtures in the kitchen ceiling have accumulated dust, and grease particles have built up on the ceiling surfaces.Action Required:Clean all air ventilation fixtures and ensure they are maintained on a regular cleaning schedule. Thoroughly clean or repaint the affected ceiling surfaces to restore them to a clean condition.
  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine-based sanitizer for surface cleaning was measured at 50 ppm.Ensure this always meet the required concentration level of 100 ppm.
    • 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 operator was not completing Pest Control Checklist regularly.Please complete this on a monthly basis and keep the completed copy in a file or binder for future review by the PHI
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A solution of bleach and water at 100ppm is utilized for sanitizing these surfaces.Several cleaning cloths were left on the counter. Make sure that wet wiping cloths are kept in an appropriately strong sanitizing solution when not in use. Corrected during the inspection by soaking in a pre-prepared 100 ppm bleach and water mixture.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Next to the dishwasher, a large bag of carrots was placed right on the floor. Make sure food items are placed on shelves and at least 6 inches above the floor to aid in cleaning and prevent pest infestations.Corrected during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Repeat violation:In the ice machine, the scoop was immersed in ice. Please make sure to store the scoop correctly in the ice machine to prevent contamination from bare hands.Appropriate scooping techniques were addressed during the inspection. Corrected during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The walk-in freezer is disorganized, making it impossible to enter and check the items inside.The operator must maintain a clear walkway for evaluating items and cleaning the floors and surrounding area.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping cloths were stored on counter tops and in the hand washing sink. Please store wiping cloths completely submerged in sanitizer. Corrected during inspection
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Sliced vegetables were stored uncovered in the walk-in cooler. Please ensure that once vegetables are sliced, they are covered before storing them in the cooler.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • In ice machine, scoop was submerged in ice. Please ensure that proper storage of scoop in ice machine to avoid contamination with bare hands. Proper scooping methods were discussed at the time of inspection. Corrected during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A build-up of dust, debris, grease, and/or food particles were observed on the following surfaces:- internal side of the receiving door.- The floor under the cooking equipment was observed to be greasy with a build-up of food debris. - Walk in freezer is disorganized, not able to walk into it to review items in freezer. Operator should keep walk way free to assess items and clean floors and area.Please clean these areas now and on regular basis, to remove the grease and food debris.
  7. Monitoring Inspection

    1 infraction

    • 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?
      • AHS pest control checklist supplied during inspection.
  8. Risk Management Inspection

    0 infractions

  9. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips were not available at the facility. Please purchase chlorine test strips and use them every time you prepare a new sanitizer solution.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The floor under the cooking equipment was observed to be greasy with a build-up of food debris. Please clean this area to remove the grease and food debris. 2. The shelves in the kitchen area were observed to be dirty and have food debris on them. Please clean the shelves.
  10. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution had not been changed since the previous day and was measured at 0ppm chlorine. A new sanitizer solution was prepared upon request. Please ensure sanitizer solutions are made every 2-3 hours and contain at least 100ppm chlorine.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • The facility was not maintaining temperature logs. Please check the temperature of the coolers and freezers and record the results daily.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Sliced onions were stored uncovered in the cooler. Please ensure that once vegetables are sliced, they are covered before storing them in the cooler.
    • 09. Are chemicals stored and handled in a safe manner?
      • A spray bottle containing sanitizer was observed to be unlabeled. The bottle was labeled upon request. Ensure all bottles containing liquids or chemicals are clearly labeled with their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Large pieces of beef were observed thawing in the sink and were measured at 9C. Please ensure frozen raw meats are thawed in the cooler or under a constant stream of cold running water.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips were not available at the facility. Please purchase chlorine test strips and use them every time you prepare a new sanitizer solution.
    • 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 AHS pest control checklist provided has not been filled out since March. Please ensure the pest control checklist is filled out monthly.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A bottle of pesticide was observed near the front of the restaurant. Please remove this from the facility and ensure pesticides are not stored at the facility in the future.
    • 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?
      • No food permit was displayed. Ensure a valid food permit is displayed at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The floor under the cooking equipment was observed to be greasy with a build-up of food debris. Please clean this area to remove the grease and food debris. 2. The shelves in the kitchen area were observed to be dirty and have food debris on them. Please clean the shelves.
  11. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some food items were uncovered in the walk-in freezer and cooler. These were covered during the inspection.- Please ensure food is covered when not in use to prevent potential contamination.A bag of onions was observed on the floor. This was moved off the floor.- Please ensure food is stored off the floor at all times to prevent potential contamination.