Special Noodle House Ltd. - Restaurant
70 - 4005 Clover Bar Road Sherwood Park AB T8H 0M4 · Food - General
8 inspections
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. The chlorine residual in the sanitizer bucket was greater than 200 ppm.Sanitizer solution was diluted to 100ppm chlorine residual.2. Soiled cleaning cloths were observed in various areas of the facility. Used cloths are to be stored in sanitizer solution at all times.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bowls were being used as scoops and stored directly inside bulk food items. Use a scoop with a handle and store in a way that protects for from contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Various containers being used in the facility were not constructed of food grade material.Ensure that all containers, equipment and utensils are food grade.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Minced garlic in oil were being stored at room temperature. The temperature of the garlic was still 8 degrees Celsius and was returned to refrigeration. 2. Bean sprouts were being stored at room temperature. An ice bath was prepared to store the bean sprouts to reduce the temperature to 4 degrees Celsius.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Frozen meat was being thawed at room temperature. Foods are to be thawed in the following ways:Placing in the fridge. Store raw meats below any ready-to-eat foods, like fruits and vegetables.• Placing under cold, running water in the sink.• Using a microwave oven. Cook foods immediately after thawing.• Cooking foods from frozen. For example, add frozen vegetables to soup that is cooking.Frozen meats were still frozen and returned to refrigeration.
- 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.Monthly pest control reports are required and are to be kept for future reference.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was an accumulation of food debris observed in the following areas:- Inside bulk containers storing clean utensils and equipment. - On the inside of handles of the prep cooler.- Inside of the glass door refrigerator in the kitchen.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The concentration of a bucket of chlorine sanitizer solution in the kitchen was too strong. The solution bleached out a test strip. Fresh 100ppm solution was prepared during inspection.Please ensure the required 100ppm chlorine sanitizer solution concentration is maintained. Use chlorine test strips to measure the concentration.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Packs of meat were stored on the floor in the walk-in freezer. The operator moved the meat products to the shelf during inspection. Ensure food items at the facility are stored at least 6 inches above the floor.2. Chopped ready to eat vegetables were left open in the stand-up cooler. The staff covered the vegetables during inspection.Ensure food items are always covered during storage.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A small prep cooler in the kitchen was missing a thermometer. The operator replaced the thermometer during inspection.Ensure all coolers in the facility are equipped with functional thermometers. Check the temperature of coolers, freezers and hot holding units (at least twice daily) and ensure records are kept. A temperature monitoring sheet will be sent with this report.
- 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 observed. Pest traps were observed at the facility and no evidence of pest activity observed. A pest control checklist was given to the operator during inspection.Implement and maintain monthly pest control. Ensure records are kept for review during inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- Some ceiling tiles, light covers and walls in the kitchen appeared unclean. Dirt and debris were observed.Please clean these areas and ensure the entire kitchen is maintained in a sanitary condition.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 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?
- The kitchen exhaust system and hood are overdue for cleaning.Ensure the exhaust system and hood are professionally cleaned.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
10 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. No approved sanitizer was prepared for use at the time of inspection. The operator prepared a 100ppm chlorine sanitizer solution during inspection.Please ensure an approved sanitizer is always prepared for use.2. Used wet cleaning cloths were not being stored in a sanitizer solution. Cleaning cloths were observed on the kitchen food preparation surfaces. The operator stored the cleaning cloths in a 100ppm chlorine sanitizer solution during inspection.Ensure used cleaning cloths are stored in a sanitizer solution when not in use.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Ready to eat food items in packs such as fruits and vegetables were stored with raw meat in the walk in freezer. Please re-arrange the walk-in freezer, ensure fruits and vegetables are stored at the top shelf and raw meat underneath.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Bowls of diced vegetables stored in coolers were not covered. The operator covered the bowls during inspection.Ensure food is always covered during storage to prevent contamination.2. Personal items such as jackets were stored with food items at the dry storage shelf. The operator removed the personal items during inspection.Ensure personal items are always stored away from food items.3. A cell phone was placed on top of the food preparation counter in the kitchen. The staff removed the phone and sanitized the surface during inspection. Ensure personal items such as phones are stored away from food contact surfaces.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 0ppm Chlorine sanitizer concentration was measured from the low temperature dishwasher after the sanitizing cycle. There was no sanitizer bucket connected to the dishwasher. The operator stated that she had called their service provider for repairs. Ensure repairs are completed immediately and a sanitizer bucket connected to the dishwasher. All dishware, utensils or equipment washed with the dishwasher must be sanitized in the dishwashing sink with 100ppm chlorine solution until the dishwasher is confirmed to be working properly.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The handwashing sink in the kitchen area was not accessible. Access to the sink was blocked with a bucket and a scale. The operator moved the items away during inspection.Please ensure the handwashing sink is always accessible for proper handwashing.
- 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 observed. A pest control template was given to the operator during inspection and education provided on the need for monthly pest control records. Implement and maintain monthly pest control. Ensure records are kept for review during 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?
- The kitchen exhaust system and hood are overdue for cleaning.Ensure the exhaust system and hood are professionally cleaned.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- One ceiling tile was removed above the dishwasher. Re-install tile.October 03, 2024: A ceiling tile was still missing above the dishwasher. Please replace the missing tile.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Unclean utensils were stored with clean utensils such as knives.Wash and sanitize all utensils and storage containers, ensure used unclean utensils are always moved away for washing and sanitizing after use.
- 23. Is the facility maintained in a clean and sanitary condition?
- Some hard-to-reach areas in the facility were unclean and requires cleaning. Dirt and debris were observed behind the stove, underneath coolers, counters and the dishwashing machine.Clean these areas and all hard-to-reach areas in the facility.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 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?
- One ceiling tile was removed above the dishwasher. Re-install tile.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Provide scoop holder for ice machine and discontinue storage of scoop on top of ice machine.
- 23. Is the facility maintained in a clean and sanitary condition?
- A few ceiling tiles and the air ducts located on the ceiling kitchen were soiled and required 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?
- Risk Management Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Some of the containers used in the facility do not appear to have markings or indications that they are made from food grade material. Ensure all dishes, utensils and containers are constructed of food grade material.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Ceiling tiles were missing above the dishwasher and prep sink.Replace ceiling tiles.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No surface sanitizer was prepared at the time of inspection. A 100-ppm solution of chlorine sanitizer was created by inspector.Ensure food grade sanitizer is available at all times.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Some of the containers used in the facility do not appear to have markings or indications that they are made from food grade material. Ensure all dishes, utensils and containers are constructed of food grade material.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Bowls were being used as scoops and stored in bulk containers. Ensure scoops have a handle and are stored in a way to protect foods from contamination.2. There was a can of open sauce stored on the shelf. If a can is opened, and the entire contents are not utilized, product should be stored in a food grade container and not left in the open can. 3. A bag of onions was being stored on the floor under the prep counter. Keep all foods stored off the floor.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Shrimp was being thawed in the prep sink in standing cold water. Ensure that food is thawed under constant cold running water.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Liquid hand soap was missing from the kitchen sink.Staff were using hand sanitizer instead. Ensure hands are washed using soap and paper towel.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Ceiling tiles were missing above the dishwasher and prep sink.Replace ceiling tiles.
- 23. Is the facility maintained in a clean and sanitary condition?
- Ceiling tiles and air vent surfaces in main kitchen area had an accumulation of dust. Please clean and sanitize the noted area.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?