Soleilki Asian Buffett
101 - 11502 Westgate Drive Grande Prairie AB T8V 4E9 · Food - General
13 inspections
- Risk Management Inspection
0 infractions
- Demand Inspection
2 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Two containers had scoop handles in contact with the food.Staff removed the scoops and will place the scoop with long handles ensuring no contact with the food.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The glass dishwasher in the bar area is not dispensing sanitizer.Ensure all the glasses are washed and sanitized in the dishwasher located inside Kitchen until the bar area dishwasher is repaired.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Demand Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Food handler was asked to demonstrate the cooking steps for meat balls and chicken nuggets (chicken tenders not served at the restaurant according to the food handler).Chicken nuggets are deep fried from frozen for 6 minutes. 3 chicken nuggets were deep fried and when checked with the thermometer their internal temperature reached 96 Deg C, 95.5 Dec C & 95.7 Deg C respectively. Meat balls are purchased frozen pre-cooked product. Meat balls are boiled for 5 minutes before tossed with sauce in the wok. 3 meat balls were cooked and their internal temperatures reached 41 Deg C, 61 Deg C & 46 Deg C. The meat balls are not cooked/reheated properly where the internal temperature reaches 74 Deg C. Food handler is also not using a probe thermometer to verify internal cooking temperature. When 1 meat ball was boiled for 10 minutes, the internal temperature reached 74.5 Deg C.Ensure meat ball boil time is increased to 12 minutes or longer (large batch) and use a probe thermometer to verify internal cooking temperature. Internal temperature must reach 74 Deg C for 15 seconds.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Observed food handler at the sushi station rinse plates at the hand washing sink and place it on the shelf for drying. Food handler was instructed to wash the plates in the dishwasher. Ensure all food contact surfaces are washed and sanitized. Do not use the hand washing sink for dishwashing purposes.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
3 infractions
- 01. Is the food facility in compliance with verbal and/or written approvals and/or orders issued by an Executive Officer, and is the Executive Officer able to exercise their duties without obstruction or interference?
- Manager was asked to provide contact information of the owner so that certain items can be discussed directly with the owner. Manager said she can't provide that without getting permission from the owner first. Went further by saying that she can't give phone number just to anyone including the Executive Officer.Manager was informed that she was obstructing me from doing my duties by not providing the contact information of the owner.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel dispenser is broken at the sushi station & teriyaki station. paper towel is kept on top of the dispenser for now.Ensure paper towel dispenser is replaced.
- 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 monitoring program has not been implemented, and monthly records are not kept. Operator is looking at acquiring pest control monitoring services.Ensure pest control monitoring program is implemented and monthly records are kept on site.Update: November 27, 2025Manager called and left a message with the service provider. Waiting to hear back from pest control company.Update: December 3, 2025Manager stated that they have received several quotes but waiting for the owners to decide on which company to sign the contract with.
- 01. Is the food facility in compliance with verbal and/or written approvals and/or orders issued by an Executive Officer, and is the Executive Officer able to exercise their duties without obstruction or interference?
- 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?
- Paper towel dispenser is broken at the sushi station & teriyaki station. paper towel is kept on top of the dispenser for now.Ensure paper towel dispenser is replaced.
- 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 monitoring program has not been implemented, and monthly records are not kept. Operator is looking at acquiring pest control monitoring services.Ensure pest control monitoring program is implemented and monthly records are kept on site.Update: November 27, 2025Manager called and left a message with the service provider. Waiting to hear back from pest control company.Update: December 3, 2025Manager stated that they have received several quotes but waiting for the owners to decide on which company to sign the contract with.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
7 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Bar Glasswasher: sanitizer bottle was empty, and extra sanitizer was not available on site. Bar glasswasher was closed for use and operator was instructed to use the dishwasher to wash all glassware until sanitizer is purchased.Update: November 27, 2025Sanitizer is still on order.
- 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 monitoring program has not been implemented, and monthly records are not kept. Operator is looking at acquiring pest control monitoring services.Ensure pest control monitoring program is implemented and monthly records are kept on site.Update: November 27, 2025Manager called and left a message with the service provider. Waiting to hear back from pest control company.
- 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?
- Expired food handling permit is displayed on the wall.Ensure a valid food handling permit is displayed.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Upright cooler next to ice machine: door handle is broken. Ensure door hand is repaired.Update: November 27, 2025Still working on it.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The following food equipment(s) are dirty and must be cleaned:- steamer- burnerEnsure all the food equipment(s) are thoroughly cleaned.
- 23. Is the facility maintained in a clean and sanitary condition?
- Staff washroom was cleaned but requires additional cleaning. All the unnecessary items were removed. Ensure the staff washroom is thoroughly cleaned and maintained.
- 23. Is the facility maintained in a clean and sanitary condition?
- Kitchen/bar: The walls, floors, ceilings and garbage bins were cleaned but additional cleaning is required for hard-to-reach areas (floors)Ensure the entire kitchen is cleaned thoroughly especially all the hard-to-reach areas.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
17 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Food handlers in this facility are not washing their hands properly and following proper hand washing procedures.Ensure hand washing sinks are adequately supplied and all food handlers must wash their hands frequently or as required. Glove use does not replace hand washing. Hands must be washed prior to wearing gloves and gloves must be discarded after each task.
- 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?
- High risk foods (meat, fish, gravy, etc.) inside the cooler and freezer are not dated. Ensure all high-risk foods are dated for tracking purposes.
- 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?
- Sushi rice from previous day is reused. Around 1 kg of cooked sushi rice was discarded during inspection.Ensure sushi rice is discarded at the end of the day. Make fresh sushi rice each day as required.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Cooked meat was stored next to raw meat. Both containers did not have a lid.Ensure all meat is never stored next to ready to eat food items.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bulk food items inside the walk-in cooler and walk in freezer are stored in containers without a lid.Ensure all food items are covered or have a lid.
- 09. Are chemicals stored and handled in a safe manner?
- Sanitizer buckets are not labeled. Ensure all sanitizer buckets are labeled. E.g. Sanitizer.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Gravy stored in the hot holding unit was at 49 Deg C. Operator was instructed to reheat the gravy to 74 Deg C again.Ensure all hot foods are kept at 60 Deg C or hotter.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Bar Glasswasher: sanitizer bottle was empty, and extra sanitizer was not available on site. Bar glasswasher was closed for use and operator was instructed to use the dishwasher to wash all glassware until sanitizer is purchased.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quat sanitizer is used to sanitize tables. Test papers are not available to verify sanitizer concentration.Obtain Quat sanitizer test papers.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Kitchen/bar/staff washroom hand washing sink(s): Paper towel dispenser was either empty or jammed. Keys are not available to open and refill the paper towel dispenser. All the liquid soap dispenser were empty as well. Operator refilled all the liquid soap dispenser and placed the single use paper towel on top of the dispenser for now. Contact supplier and get new dispenser keys. Ensure liquid soap and single use paper towel is always available at the hand washing sinks.
- 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 monitoring program has not been implemented, and monthly records are not kept. Operator is looking at acquiring pest control monitoring services.Ensure pest control monitoring program is implemented and monthly records are kept on site.
- 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?
- Expired food handling permit is displayed on the wall.Ensure a valid food handling permit is displayed.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Sushi prep cooler is not working. Ensure sushi prep cooler is either repaired or replaced.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Upright cooler next to ice machine: door handle is broken. Ensure door hand is repaired.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The following food equipment(s) are dirty and must be cleaned:- oven- dishwasher- ice machine- inside of the bar chest freezer- door frames of all upright cooler- shelves- steamer- wok area- burner- carts- popcorn machine- deep fryer- spice rackEnsure all the food equipment(s) are thoroughly cleaned.
- 23. Is the facility maintained in a clean and sanitary condition?
- Staff washroom is dirty and used for storage,Ensure the staff washroom is thoroughly cleaned and remove all unnecessary items.
- 23. Is the facility maintained in a clean and sanitary condition?
- Kitchen/bar: The walls, floors, ceilings and garbage bins are dirty. Ensure the entire kitchen is cleaned thoroughly especially all the hard to reach areas.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Risk Management Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizing solution is available onsite at the time of inspection.No test strip was available for chlorine sanitizing solution. The staff made a new solution. Ensure that an adequate sanitizing solution is prepared every day and test it with a test strip twice a day to achieve 100-200 ppm. Ensure an adequate sanitizer bucket is available and filled with a sanitizing solution, such as chlorine or quats.Ensure to obtain a chlorine/quats test strip.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- No thermometer is found in any cold-holding units.Ensure all cold-holding (8) units have a thermometer.
- 23. Is the facility maintained in a clean and sanitary condition?
- Many cardboard boxes are found in the kitchen. Ensure the boxes are moved from the prep area of the kitchen and organized in a sanitary manner.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
11 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizing solution is available onsite at the time of inspection.No test strip was available for chlorine sanitizing solution. The staff made a new solution. Ensure that an adequate sanitizing solution is prepared every day and test it with a test strip twice a day to achieve 100-200 ppm. Ensure an adequate sanitizer bucket is available and filled with a sanitizing solution, such as chlorine or quats.Ensure to obtain a chlorine/quats test strip.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Ensure a sanitizer bucket with wiping is set up. Ensure the clothes are left in a sanitizing bucket between uses. If heavily soiled, the cloth should be replaced and removed to be laundered. Guidelines for the Use of Wiping Cloths will be forwarded along with the report.
- 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?
- Temperature logs are being completed for cold-holding units in the kitchen.Develop and complete temperature log for:- Buffett: hot and cold holding units and how long the food is in Buffett(time)- Cooler, prep and Freezer temperature -pH of the sushi rice (every time a new batch of sushi rice is made.
- 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?
- pH is measured is not measured for sushi rice. The staff was unable to perform a test to measure the pH of the rice. No log is found to record the pH of sushi rice.Ensure pH is measured when sushi rice is prepared. Make sure the pH of the rice is below 4.5. Ensure the pH is recorded daily every time the rice is prepared. Ensure the staff is well aware of the steps to measure the pH of the rice.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1.The lids of the bulk storage containers are not secured and are of different sizes. 1. Ensure the bulk food is protected from any sort of contamination.2. The scoops in bulk food containers have no handles.2. Ensure to use scoops with handles to prevent cross-contamination. Or remove the scoops after every use and make sure the scoops are stored in a sanitary way.3. The lids of the bulk storage containers were greasy, and dirt build-up.3. Ensure all bulk storage lids are clean and maintained in a sanitary manner. The lid and scoops should also be smooth, durable, and easily cleanable.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- No thermometer is found in any cold-holding units.Ensure all cold-holding (8) units have a thermometer.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The sushi was displayed on the ice and still had an internal temperature of 10*C.Staff indicated that sushi is rotated every 2 hours.Ensure the plates are deep enough to hold the sushi cold. Please record the time when a new batch is made and when the old batch is discarded.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The temperature at the dish level for the dishwasher is found at 68.5 *C.Ensure the dishwasher is checked by a specialist or ensure the temperature reaches 71*C at the dish level (use dish save probe thermometer)
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The ventilation hood is due for maintenance. Please have the ventilation system maintained by a certified maintenance company once yearly or more frequently as required.Ensure the kitchen hood filter/grills/grease filter, and baffles are cleaned, serviced and maintained in a sanitary manner.
- 23. Is the facility maintained in a clean and sanitary condition?
- Many cardboard boxes are found in the kitchen. Ensure the boxes are moved from the prep area of the kitchen and organized in a sanitary manner.
- 23. Is the facility maintained in a clean and sanitary condition?
- Ensure a written sanitation procedure or a cleaning log is developed and completed daily.Cleaning is required in the following areas:- Walk-in cooler door, inside walls and outside walls- Tabletop, prep table, cutting board- the kitchen floor- behind the grill, stove, cooler, freezer, two-compartment sink- the kitchen ceiling and lights- under all equipment in the kitchen
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Soiled wiping cloths are being left on counters and food-handling surfacesEnsure a sanitizer bucket is set up and that clothes are in the bucket between uses. If heavily soiled, the cloth should be replaced and removed to be laundered.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizing solution is available onsite at the time of inspection.No test strip was available for chlorine sanitizing solution. The staff made a new solution. Ensure adequate sanitizing solution is prepared every day and test with a test strip to achieve the required concentration. Ensure to obtain a chlorine test strip.
- 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?
- Temperature logs are being completed for cold-holding units in the kitchen.Develop and complete temperature log for:- Buffett hot and cold holding units and how long the food is in Buffett-Internal cooking temperature of potentially hazardous foods.
- 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?
- pH is measured is not measured for sushi rice. The staff was unable to perform a test to measure the pH of the rice. No log is found to record the pH of sushi rice.Ensure pH is measured when sushi rice is prepared. Make sure the pH of the rice is below 4.5. Ensure the pH is recorded daily every time the rice is prepared. Ensure the staff is well aware of the steps to measure the pH of the rice.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The cooler near the stove/ cooking area was found at 9*C.The door was found open at the time of inspection.Ensure the door is kept closed all the time to maintain the cooler temperature at 4*C.Ensure the temperature is checked twice daily to make sure it is maintained below 4*C.
- 23. Is the facility maintained in a clean and sanitary condition?
- Many empty cardboard boxes and bags are found in the kitchen. Ensure the boxes and bags are moved from the kitchen and organize in sanitary manner
- 23. Is the facility maintained in a clean and sanitary condition?
- The kitchen floor is not maintained in a clean and sanitary manner.Ensure the floor is cleaned daily and make sure to record it in the cleaning log.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 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?
- Temperature logs are being completed for cold holding units in the kitchen.DEVELOP AND COMPLETE TEMPERATURE LOGS FOR:- BUFFETT HOT AND COLD HOLDING UNITS AND HOW LONG FOOD IS IN BUFFETT- INTERNAL COOK TEMPERATURE OF POTENTIALLY HAZARDOUS FOODS
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning is required in the following areas:- Mop buckets and mop sink area- Flour and tempura containers - plus keep the lids on them when not in use- Walk-in cooler door and inside walls- Walk in freezer door- all garbage containers in the kitchen- the kitchen ceiling and lights- under all equipment in the kitchen
- 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?