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Spring Roll Kitchen

1 - 2395 111 Street NW Edmonton AB T6J 5E5 · Food - General

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No soap or paper towels were available for the front counter bar area handwashing station. Please ensure soap and paper towels are available.**Jan 26, 2026 - Soap was now available, but paper towels were still outstanding.
  3. 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?
      • No soap or paper towels were available for the front counter bar area handwashing station. Please ensure soap and paper towels are available.**Jan 26, 2026 - Soap was now available, but paper towels were still outstanding.
    • 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 food handling permit was expired. Please ensure a valid food handling permit is posted onsite.**Jan 26, 2026 - No valid permit was posted.
  4. Demand Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The measured concentration of the low temperature chlorine chemical dishwasher was 0ppm when tested. Multiple tests were performed. Please ensure corrective actions are taken and a technician assesses and repairs the dishwasher.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No soap or paper towels were available for the front counter bar area handwashing station. Please ensure soap and paper towels are available.
    • 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 food handling permit was expired. Please ensure a valid food handling permit is posted onsite.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A bleach/chlorine sanitizer solution was measured at 10ppm with bleach/chlorine sanitizer test strips. Ensure bleach/chlorine sanitizer is maintained at 100ppm. The operator prepared a 100ppm bleach/chlorine sanitizer during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A scoop was observed to be stored inside the ice machine with the handle of the scoop in direct contact with the ice. Ensure that scoops are stored in a manner that helps to prevent potential contamination of food. The operator placed the indicated scoop inside a clean container during 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?
      • 1. A gap was observed at the front double-door which may permit the entry of pests into the facility. 2. No written pest control record was available. 1. Ensure that the indicated gap is sealed.2. Ensure a written pest control record is completed and maintained.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. A buildup of grime was observed inside the Jieljiegao upright two-door cooler. 2. The counter beneath the plat storage and security TV was observed to be disorganized and cluttered. 1-2. Ensure that the indicated areas are cleaned and/or organized.
  7. Demand Inspection

    0 infractions

  8. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • -Wet cleaning clothes observed on the preparation counters.Action taken:-Staff was instructed to dip the wiping clothes inside the sanitizer bucket.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Raw packaged meats were directly stored on the ground inside the walk-in freezer.2. Open flour bags were observed stored on the below shelves under the preparation area. Action required:-Please store all the food items above the ground. -Appropriately store the storage items such as flour in a food-grade containers with a lid on it.
    • 09. Are chemicals stored and handled in a safe manner?
      • -Sanitizer bucket was not labeled.Action taken:-Staff was instructed to label the sanitizer container to avoid chemical misuse.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • -One of the handwashing sinks at the back area was blocked with the empty containers. Action taken:-Staff member emptied the handwashing sink onsite. -Education was provided that handwashing sinks must be accessible, supplied with soap and paper towels at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -The walk-in cooler's ceiling, fan and the walls had black spots, dirt. -Some of the cooler's handles were oily.-Organize the dishwashing area and the front area (area where food permit is pasted).Action required:-Clean the indicated areas.
  9. Demand Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher tested 0ppm sanitizer. It was found that the sanitizer was empty. Replaced and tested 100ppm chlorine.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some cleaning cloths located around the kitchen were torn and in poor condition. Discarded.
  10. 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?
      • A few lights are no longer working in the kitchen. Replace.
  11. Demand Inspection

    9 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Large bins of food and other ingredients are being stored uncovered in the walk-in cooler. All foods are required to be covered while being stored.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • -Open bags of dry bulk ingredients noted on the storage shelf.-Boxes and bags of food is being stored in the walk-in freezer. The freezer is overstocked and cluttered.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was not sanitizing, and it was found that the sanitizer bucket was empty. This was replaced during the inspection, and the dishwasher tested 200ppm chlorine.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Staff are not testing the dishwasher sanitizer strength on a daily basis.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Boxes and other items are being stored in front of the hand sink in the back kitchen. Each hand sink must be accessible to food handlers at all times.
    • 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 monitoring checklists are not being completed by 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?
      • A few lights are no longer working in the kitchen. Replace.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The mechanical ventilation is due for service.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The dry shelving units are cluttered, need to be cleaned and reorganized.