Soleilki Asian Buffet
5103 51 Avenue Cold Lake AB T9M 1P5 · Food - General
6 inspections
- 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?
- 1. Broken floor tiles were noted in the cooking line, with pooling water observed. Damaged flooring traps food debris and water, provides harborage for pests, and prevents effective cleaning. Please repair or replace the tiles and re-grade surfaces as needed to eliminate water accumulation.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
4 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 1. Noodles and onions were found stored directly on the floor. Food stored in this manner is at risk of contamination from dirt, pests, and water. Please store all food items at least 15 cm (6 inches) off the floor on clean shelving or racks.2. In the walk-in cooler, raw and ready-to-eat foods were stored without adequate separation. Raw juices may drip onto ready-to-eat foods, creating a serious risk of Salmonella or E. coli contamination. Please organize storage so raw meats are kept below and separate from ready-to-eat items, and ensure all foods are kept in covered, food-grade containers.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. The line cooler was found at 9°C, above the maximum safe cold-holding temperature of 4°C. Holding potentially hazardous foods above this temperature allows rapid bacterial growth, which increases the risk of foodborne illness. Please repair or adjust the unit to maintain foods at or below 4°C, and monitor with a probe thermometer and log temperatures regularly.2. A probe thermometer is required to monitor final cooking temperature and hot holding temperature of buffet food items. 3. Please keep daily temperature logs for refrigeration units and hot holding units - both units need to be recorded daily.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. Broken floor tiles were noted in the cooking line, with pooling water observed. Damaged flooring traps food debris and water, provides harborage for pests, and prevents effective cleaning. Please repair or replace the tiles and re-grade surfaces as needed to eliminate water accumulation.2. The back door was found in poor repair, with panels patched using duct tape and the stainless-steel kick plate missing or detached. Significant build-up of dirt, debris, and deterioration was observed around the door frame and wall area. Surfaces in poor condition cannot be effectively cleaned and provide harborage for pests. Please repair or replace the door and kick plate with smooth, durable, non-absorbent materials, and thoroughly clean the surrounding areas.
- 23. Is the facility maintained in a clean and sanitary condition?
- The overall facility was found to be in unsanitary condition. Significant build-up of grease, food debris, and dirt was observed under and behind equipment, on stainless steel panels, garbage cans, door handles, refrigerators, chopping tables, walls, and floors. Poor sanitation contributes to pest activity, cross-contamination, and foodborne illness risk. Please conduct a thorough deep cleaning of the entire facility and develop a written cleaning schedule with clear staff responsibilities and frequency to ensure sanitary conditions are maintained on an ongoing basis.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Soiled wiping cloths were observed hanging on the back door handles and left on counters, creating a risk of bacterial growth and cross-contamination when they contact surfaces. Damp cloths support rapid microbial growth. Please ensure wiping cloths are stored in sanitizer solution at the correct concentration between uses and never left on surfaces.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 1. Noodles and onions were found stored directly on the floor. Food stored in this manner is at risk of contamination from dirt, pests, and water. Please store all food items at least 15 cm (6 inches) off the floor on clean shelving or racks.2. In the walk-in cooler, raw and ready-to-eat foods were stored without adequate separation. Raw juices may drip onto ready-to-eat foods, creating a serious risk of Salmonella or E. coli contamination. Please organize storage so raw meats are kept below and separate from ready-to-eat items, and ensure all foods are kept in covered, food-grade containers.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cooked rice was observed cooling at room temperature, which is not an acceptable cooling method. Rice is a high-risk food for Bacillus cereus, which can produce toxins when cooling is delayed. Please cool rice rapidly using shallow pans, ice baths, or blast chillers, and ensure it is not left at room temperature for extended periods.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Shrimp and pork were observed held at room temperature for up to two hours. Protein foods left unrefrigerated provide an ideal environment for rapid bacterial growth. Please ensure time control logs are maintained and discard any potentially hazardous foods left out beyond two hours. Ideally, keep foods cold at 4°C or below, or hot at 60°C or above.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. The line cooler was found at 9°C, above the maximum safe cold-holding temperature of 4°C. Holding potentially hazardous foods above this temperature allows rapid bacterial growth, which increases the risk of foodborne illness. Please repair or adjust the unit to maintain foods at or below 4°C, and monitor with a probe thermometer and log temperatures regularly.2. A probe thermometer is required to monitor final cooking temperature and hot holding temperature of buffet food items. 3. Please keep daily temperature logs for refrigeration units and hot holding units - both units need to be recorded daily.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. Broken floor tiles were noted in the cooking line, with pooling water observed. Damaged flooring traps food debris and water, provides harborage for pests, and prevents effective cleaning. Please repair or replace the tiles and re-grade surfaces as needed to eliminate water accumulation.2. The back door was found in poor repair, with panels patched using duct tape and the stainless-steel kick plate missing or detached. Significant build-up of dirt, debris, and deterioration was observed around the door frame and wall area. Surfaces in poor condition cannot be effectively cleaned and provide harborage for pests. Please repair or replace the door and kick plate with smooth, durable, non-absorbent materials, and thoroughly clean the surrounding areas.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. Refrigerators that are no longer in working order are currently being used for storage but were found to be unsanitary, with visible food debris and residue inside. Even when used as storage, units must remain smooth, cleanable, and sanitary to prevent contamination of items stored within. Please ensure all such units are thoroughly cleaned and kept in sanitary condition at all times.
- 23. Is the facility maintained in a clean and sanitary condition?
- The overall facility was found to be in unsanitary condition. Significant build-up of grease, food debris, and dirt was observed under and behind equipment, on stainless steel panels, garbage cans, door handles, refrigerators, chopping tables, walls, and floors. Poor sanitation contributes to pest activity, cross-contamination, and foodborne illness risk. Please conduct a thorough deep cleaning of the entire facility and develop a written cleaning schedule with clear staff responsibilities and frequency to ensure sanitary conditions are maintained on an ongoing basis.
- 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?
- 1. A probe thermometer is required to monitor final cooking temperature and hot holding temperature of buffet food items. 2. Please ensure hot holding of foods at the buffet table are held at 60C or higher. 3. Please keep daily logs of hot holding units - both units need to be recorded daily.4. Sushi on buffet table was at 8C at time of inspection. Sushi must be placed on containers/platters that allow it to be nested in ice.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
5 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Please ensure all food in the walk-in cooler is covered during storage.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. All refrigerators require a thermometer. 2. Daily temperature logs are required for all refrigeration units. 3. A probe thermometer is required to monitor final cooking temperature and hot holding temperature of buffet food items. 4. Please ensure hot holding of foods at the buffet table are held at 60C or higher. 5. Sushi fridge was at 8C at time of inspection. Manager adjusted fridge t 4C 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?
- More lighting is required in the walk-in cooler.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Please provide a proper cover [lid] for flour. A plastic bag is not an acceptable cover.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1.Outside of garbage cans need to be cleaned, or obtain new garbage containers.2. Bottom part of dessert table needs to be cleaned [by buffet table].3. Knives on the wall.4. Dirt and grease build-up observed throughout the kitchen, including under the dishwashing machine, filters above cooking equipment. 5. Please provide a written cleaning schedule indicating who will clean, what, when and how.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
7 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Trays of jello were stored on top of the garbage can at time of inspection. This must not occur again.
- 09. Are chemicals stored and handled in a safe manner?
- Please ensure all spray bottles are clearly labeled to identify their contents.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. All refrigerators require a thermometer. 2. Daily temperature logs are required for all refrigeration units. 3. Bar fridge is at 7C, must be 4C or colder.4. Veggie fridge is at 8C, it must not be used to store high risk foods of any kind at any time.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- There are no litmus test paper strips to verify 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?
- Designated hand washing sink in kitchen is not working. Please repair immediately.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Ice cream machine must be emptied out each night and then cleaned.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Black carts need to be washed and maintained in a clean manner.2. Walls need to be cleaned.3. Outside of garbage cans need to be cleaned, or obtain new garbage containers.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?