South China Sea Restaurant
5401 Highway 2A Lacombe AB T4L 1A9 · Food - General
14 inspections
- 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)?
- Chlorine test strips had no expiration date and no concentration listings. Please replace the test strips to ensure that they are non-expired and can properly read chlorine concentrations.
- 23. Is the facility maintained in a clean and sanitary condition?
- Hard-to-reach areas were noted to not be clean. Specific debris was observed to be built up on handles of fridges and freezers, underneath equipment, on the cooking elements and general surfaces. Please ensure that hard-to-reach areas are thoroughly cleaned, and that these areas are included in routine cleaning practices moving forward. Follow-up will be conducted.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
9 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Lysol lemon scented sprays for counters, workstations and general kitchen areas were being used as a disinfectant. Please ensure that solutions are unscented and approved, food grade sanitizers.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Bleach sanitizer being kept in spray bottles was noted to be too high. The owner was made aware and a new solution was re-made to a 100 ppm. Please ensure that bleach sanitizers are made between 100-200 ppm in order to reduce bacteria and prevent the spread of disease.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Flour in paper bags and rice bags were observed to be placed on the floor. Please ensure that all food items are stored off of the floor to lower the risk of contamination. Follow-up will be conducted.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- During the inspection containers were observed without covers. The operator covered them when asked. Please ensure that all food containers are covered to prevent contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Deep fried beef strips were observed to be resting at room temperature. The operator confirmed that the beef had been out for 1.5 hours. When checked with a thermometer the beef registered at 20 C. The operator was asked to place the beef in the fridge and was done so promptly.Please ensure that food is not being left out at room temperature for more than 2 hours. Harmful bacteria's, viruses and fungi can grow rapidly at room temperature without proper refrigeration.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The chlorine chemical dishwasher was observed to be around 0-25 ppm and 45 C. This is not at an adequate level for dishwashing. As a temporary solution the two-compartment sink is being used as a space to clean, rinse and sanitize the dishes and kitchen equipment. Follow-up will be conducted to ensure that the dishwasher is running at adequate levels.
- 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 had no expiration date and no concentration listings. Please replace the test strips to ensure that they are non-expired and can properly read chlorine concentrations.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Scoops were observed to be stored inside bulk container. Due to risk of contamination, ensure that scoops are stored outside of the container. The operator corrected when advised.
- 23. Is the facility maintained in a clean and sanitary condition?
- Hard-to-reach areas were noted to not be clean. Specific debris was observed to be built up on handles of fridges and freezers, underneath equipment, on the cooking elements and general surfaces. Please ensure that hard-to-reach areas are thoroughly cleaned, and that these areas are included in routine cleaning practices moving forward. Follow-up will be conducted.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Dust build up was observed on the ceilings right above food prep area. Please ensure to clean the implicated area to prevent potential contamination.
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 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?
- The posted permit is invalid. Please ensure that a valid permit is displayed in a visible location for the public
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Missing tiles were observed on the floor near the two-compartment sink. Please ensure the flooring is properly repaired to maintain a smooth surface, preventing water pooling and the growth of harmful pathogens. This can also cause physical hazard for the employees.Cardboard is being used as a mat near the frying area. This creates a slip and trip hazard due to the slippery surface. Please ensure that cardboard is not used in this area, as it can pose a physical hazard and contribute to harbor pathogens.
- 23. Is the facility maintained in a clean and sanitary condition?
- Grease and food debris have accumulated behind and between the appliances. Please ensure thorough cleaning of these areas to prevent further buildup and avoid creating a potential nesting site for pests
- 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?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Please ensure to clean the grease build up underneath and behind appliances to prevent further accumulation.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
2 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Uncovered food was observed in the walk-in cooler, asked to cover the food to prevent potential contamination. This infraction was corrected at the time of inspection. Please ensure food is always covered to prevent any hazards.
- 23. Is the facility maintained in a clean and sanitary condition?
- Please ensure to clean the following areas:- Observed frozen blood in the chest freezer. - observed grease and dirt build up in between and underneath appliances- Observed dirt and grease build up on fume hoods.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Observed uncovered food in the walk-in cooler. Please ensure all the food is always covered to prevent potential contamination. This infraction was corrected at the time of the inspection and the food was covered.
- 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?
- Valid permit not posted. Please ensure to post the permit where it is visible to the public.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Demand Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
6 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Observed food being stored by the hand sink. Please ensure no food is kept beside the handwashing station to prevent any potential contamination. Observed uncovered food in walk-in cooler. Asked the operator to cover all the food.Both the infractions were fixed at the time of 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?
- Observed no single use paper towel. This infraction was fixed at the time of the inspection.
- 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?
- Back door is not sealed properly and can provide an opportunity for pest entrance. Please ensure back door is sealed properly.
- 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?
- Invalid permit was posted on-site. Please ensure to post the recent permit.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Observed frozen blood build-up in the chest freezer. Please ensure to clean and sanitize.
- 23. Is the facility maintained in a clean and sanitary condition?
- Observed dust build up on the lights right above the food prep-station, grease build up in-between appliances, and food build up in hard-to-reach areas.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?