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South Silk Road Chinese Restaurant

5552 Calgary Trail NW Edmonton AB T6H 4K1 · Food - General

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Observed food item being stored on the floor inside the walk-in cooler.Correction:-Food item was moved onto the shelf during inspection.-Ensure food is stored at least 6" from the floor.
    • 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 not available for review. It is a requirement to keep pest control records readily available for review.Correction:-Ensure pest control records are onsite for review during inspections.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Observed dark debris accumulation on the grease ventilation system grills.Grease ventilation system is up to date with professional maintenance and cleaning.Operator indicated the grills are cleaned every 2 week by kitchen staff.Correction:-Clean the grease ventilation unit more frequently.-Adjust maintenance and cleaning, based on restaurant order volume and equipment usage.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    16 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet/used cleaning cloths observed on food contact surfaces. Corrected onsite.
    • 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?
      • Observed beef hanging (drying) underneath the ventilation canopy. Staff indicated they quickly salt the beef and put it back into the cooler. If curing/drying meat, facility is required to submit a detailed written recipe and procedure.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Food is stored on the floor in both walk-in coolers. Ensure all food is stored at least 6" off the floor.2. There are some uncovered foods in one of the walk in coolers. Ensure all food is covered with a lid.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bowl was stored inside a bulk food container. Ensure only scoops with handles are used.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Probe thermometer was not available. Ensure a probe thermometer is available and used to temp meat after cooking.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • High risk foods (chopped vegetables) are stored in an ice bath but are still measuring over 4C. Ice must be level with the amount of food in the inserts.
    • 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 is not in the dispenser at the handwashing station near the cook line. The paper towel dispenser appears to be out of batteries.The handwashing sink on the east end of the kitchen does not have soap or paper towel.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink on the east side of the kitchen was being used to thaw food. Ensure this sink is used for handwashing only.
    • 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 not available for viewing. Please email the last few copies or have them available for the re-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?
      • Mouse droppings were observed in the dry & can food bottle drink storage room.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The Hamilton Beach deep fryer used to deep fry spring rolls is required to be stored under the ventilation canopy, or must be removed from the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several light fixtures in the kitchen are missing light covers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A few light fixtures in the kitchen are out - please replace the light bulbs so that the area is bright enough to allow for effective cleaning.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Soiled cardboard was lining shelving - the cardboard was removed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Meat slicer is dirty - please clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require deep cleaning:-ceiling tiles (dusty)-entire cook line (floors, walls, cooking equipment, ventilation filters)-grease trap-interior of dishwasher
  5. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Areas of the floors and walls were in disrepair (e.g., flooring underneath the cooking equipment, wall above the walk-in cooler, duct tape in the walk-in cooler, etc.).*Repair/replace - ensure that floor, wall, and ceiling surface finishes are smooth, non-absorbent, durable and easy-to-clean.Aug 15 - work has begun and should be fully completed by Sept 3.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Observed significant ice buildup in the walk-in freezer.
  6. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The front walk-in cooler was ~6°C, however the prep cooler measured ~12°C -> high-risk foods in this unit were discarded (internal temperatures ~10°C).*Ensure that refrigeration units can maintain high-risk foods at 4°C or less and are equipped with accurate thermometers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Areas of the floors and walls were in disrepair (e.g., flooring underneath the cooking equipment, wall above the walk-in cooler, duct tape in the walk-in cooler, etc.).*Repair/replace - ensure that floor, wall, and ceiling surface finishes are smooth, non-absorbent, durable and easy-to-clean.Aug 15 - work has begun and should be fully completed by Sept 3.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Observed significant ice buildup in the walk-in freezer.
  7. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Many high-risk foods were sitting on the counters at room temperature (e.g., cut vegetables, eggs, etc.).Aug 15 - foods were on ice but still well over 4°C.*Ensure that all high-risk foods are stored at a temperature of 4°C or below or at 60°C or above, unless undergoing immediate preparation.Aug 15 - the front walk-in cooler and prep coolers measured ~10°C (temperatures earlier in the morning were recorded at 4°C) - foods were moved out of these units and a technician was scheduled to arrive the next morning.*Ensure that refrigeration units can maintain high-risk foods at 4°C or less and are equipped with accurate thermometers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Areas of the floors and walls were in disrepair (e.g., flooring underneath the cooking equipment, wall above the walk-in cooler, duct tape in the walk-in cooler, etc.).*Repair/replace - ensure that floor, wall, and ceiling surface finishes are smooth, non-absorbent, durable and easy-to-clean.Aug 15 - work has begun and should be fully completed by Sept 3.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Observed significant ice buildup in the walk-in freezer.
  8. Demand Inspection

    14 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Observed wiping cloths sitting on food contact surfaces.*Ensure that wiping cloths are stored in a sanitizing solution when not in use.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed a used, disposable (single use) glove sitting on a shelf, and a linen towel hanging.*Ensure that single use gloves are discarded after use.*Ensure that linen towels are not used for drying hands or dishses.
    • 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?
      • Observed beef hanging (drying) underneath the ventilation canopy.*Submit a detailed written recipe and procedure for the dried beef; immediately discontinue this practice until your recipe and processes are reviewed by our office.Staff were not maintaining adequate records (e.g., not monitoring temperatures, dishwasher operation, etc.).*Ensure that adequate logs and/or records are maintained to monitor the safety of the food processes being performed in the food establishment.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Obseved poor food storage practices, including: inadequate separation of raw meats from other foods, foods stored in unsuitable containers (e.g., open tin cans, cut vinegar containers), uncovered food storage containers, foods stored directly on the floor, unclean utensils stored in food products, and foods stored in unclean containers.*Ensure that raw meats are adequately separated from other cooked or ready-to-eat foods.*Ensure that foods are stored at least 6 inches off the floor, in food-grade containers that are clean, in good repair and have tight fitting lids or covers.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Observed bowls and other items without handles stored in dry food products.*Ensure that appropriate food scoops with handles are used, that the handles do not contact the food products, and that they are maintained in a clean and sanitary manner.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizing solution was stored in a previous food container (sesame sauce), and was not labeled to identify its contents.*Ensure that all chemicals, cleaners and similar agents are stored in containers that are not intended to be used to store food and that are clearly labelled to identify their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Many high-risk foods were sitting on the counters at room temperature (e.g., cut vegetables, eggs, etc.).*Ensure that all high-risk foods are stored at a temperature of 4°C or below or at 60°C or above, unless undergoing immediate preparation.There was no thermometer in the front walk-in cooler, which initially measured 10°C - the temperature had lowered by the end of the inspection.*Ensure that refrigeration units can maintain high-risk foods at 4°C or less and are equipped with accurate thermometers.
    • 15. Is the facility free of a pest infestation?
      • Evidence of a mouse infestation was observed, including three dead mice on a glue board, and droppings throughout the facility (e.g., on floors and shelves, in bins and drawers, in the cooler, etc.).*Ensure that the affected areas are cleaned and disinfected, and that any contaminated foods are discarded.*Employ the services of a licensed pest control company and take any measures which the company deems necessary to investigate and disinfest the premises.
    • 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 owner advises that they have a contract with Abell Pest Control (services every 2 weeks), however, pest control records were not available.*Ensure that a written record of all pest control measures used in the facility and surrounding area is maintained.
    • 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?
      • A valid food handling permit was not displayed. *Ensure that a valid food handling permit is displayed in a conspicuous place where it can be easily seen by patrons.
    • 20. Do food handlers at the facility have adequate food safety training?
      • One staff onsite had training, however, staff were not demonstrating an understanding of food safety knowledge (e.g., did not know how to verify the satisfactory operation of the dishwasher).*Ensure that all food handlers have the necessary knowledge and skills to enable them to handle food hygienically.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Areas of the floors and walls were in disrepair (e.g., flooring underneath the cooking equipment, wall above the walk-in cooler, duct tape in the walk-in cooler, etc.).*Repair/replace - ensure that floor, wall, and ceiling surface finishes are smooth, non-absorbent, durable and easy-to-clean.Some lights in the kitchen were not operational.*Repair/replace - ensure that there is adequate lighting to enable safe and sanitary operations.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Observed equipment/utensils that were dirty and/or in disrepair (e.g., microwaves, broken, dirty strainer, etc.).Observed significant ice buildup in the walk-in freezer.Observed utensils in the front area (e.g., rice scoop) stored in stagnant, room temperature water. *Ensure that all equipment and utensils are suitable for their intended use, in good repair, and are maintained in a clean and sanitary manner.*Ensure that utensils are stored in a sanitary manner and are properly washed and sanitized (e.g., stored in ice water, changed frequently).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Significant cleaning required, including floors, walls, ceilings, equipment, shelving, high-touch surfaces and hard-to-reach areas.*Ensure that the facility is maintained in a clean and sanitary manner.*Remove liners (e.g., cardboard, styrofoam) from shelves and surfaces.*Ensure that a comprehensive written sanitation program is developed and implemented.