Skip to content
Loading map…

Spring Rolls

321 13 Street N Lethbridge AB T1H 2S1 · Food - General

16 inspections

  1. Risk Management Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • Additional food safety training needed by someone in care and control.
  2. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer bucket in the kitchen and spray bottle in front of house were both strong and measured >200 ppm chlorine. Sanitizers were diluted during the inspection.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff was observed rinsing hands wearing a glove in the dishwashing sink. Inspector educated on proper hand washing and glove use. Staff discarded glove and washed hands at the hand sink during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • High risk foods were out at room temperature, including rice which staff indicated had been out for 4.5 hours. Rice was discarded during the inspection. The inspector reviewed temperature control, the danger zone, and pathogen growth to staff.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The staff washroom paper towel was empty and restocked 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?
      • Several dead larder beetle larva were observed along the back wall. Two live larder beetles were seen on the back wall near the dishwasher during the inspection.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Additional food safety training needed by someone in care and control.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Significant food debris, grime, and dust was observed throughout the kitchen including on shelves, behind the entire back wall and under the grill and fryer area, and splatter on walls. Additionally, soiled cardboard and tinfoil are lining a number of areas and must be removed. A thorough deep clean is required.
  3. Monitoring 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?
      • Lighting was poor in the far end of the kitchen, by the stand up freezers. Please replace the diffusers or the lights to improve the lighting level in this area, which will facilitate proper cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General sanitation was satisfactory. The far end of the cook line, including the ventilation canopy filters, had build up of grease and food debris. Please focus cleaning efforts on this area.
  4. Risk Management Inspection

    2 infractions

    • 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?
      • Gap in back receiving door present, which can allow for pest entry. Please install weatherstripping to close the gap in the door.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A few of the plastic liners covering the shelves had a build-up of grime on them.Please ensure the indicated areas are cleaned and sanitized to prevent cross-contamination from occurring.
  5. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was meat thawing in the sink without cold water running over it. Operator immediately ran cold water over the meat.
    • 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?
      • Gap in back receiving door present, which can allow for pest entry. Please install weatherstripping to close the gap in the door.
    • 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 food handling permit on display was expired.Please ensure that a valid food handling permit is displayed in an area that is easily visible to patrons.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The standing mixer had a build-up of food debris. The grease filters had a significant amount of grease build-up. Please ensure that the indicated areas are cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A few of the plastic liners covering the shelves had a build-up of grime on them.Please ensure the indicated areas are cleaned and sanitized to prevent cross-contamination from occurring.
  6. Risk Management Inspection

    1 infraction

    • 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?
      • Gap in back receiving door present, which can allow for pest entry. Please install weatherstripping to close the gap in the door.
  7. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Large amount of marinating pork being stored in bowls on the floor. Operator moved during inspection. Please ensure all food is stored off of the floor to prevent contamination of food.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher 0ppm chlorine upon inspection. Operator called chemical supplier for repairs upon inspection. 3 compartment sink method can be used until repairs are completed.
    • 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?
      • Gap in back receiving door present, which can allow for pest entry. Please install weatherstripping to close the gap in the door.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Beef was thawing in stagnant water in the sink. Operator stated it had been there less than one hour. This is not an approved method of thawing raw meat. Operator unplugged the sink and began running cold water over the product. Food can be thawed in the fridge overnight, under cold running water, or in the microwave followed by immediately cooking. Discussed the danger zone and importance of keeping potentially hazardous food out of it as much as possible, and only reheating items one additional time before discarding.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine sanitizer was empty for the mechanical dishwasher. More chemical was ordered and should arrive in 2 days. In the meantime, staff were directed to sanitize all dishes in the 3 compartment sink. Test strips are available to check chlorine concentration. Sink was filled and checked during inspection.
  10. Risk Management Inspection

    0 infractions

  11. Risk Management Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw beef was in a bin next to produce. Do not store raw meat beside ready to eat produce because cross contamination can occur. This has been discussed in the past.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Beef was thawing on the counter during inspection. We discussed proper thawing techniques and the employee put it under cold running water. Do not thaw meat at room temperature.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler measured 6 degrees C. The cooler was in high use during inspection. Ensure this cooler reaches 4 or less. May 28th - prep cooler was down to 4.5 during lunch.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The exhaust hood filters have a thick accumulation of grease and require cleaning.
  12. Monitoring Inspection

    8 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • There was mouldy chili sauce in storage. This was discarded during the inspection. Ensure staff are going through food to ensure it is not spoiled.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A damp cloth was on the prep counter and was moved during inspection. Cloths must be stored in sanitizer when not in use.Flexi clean spray was being used on customer tables. This is not an approved food surface sanitizer. Staff told to switch to the bleach spray which measure >200 ppm chlorine. It was remixed to 100 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Buckets and pot on floor of walk-in cooler. Do not store food containers on the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler measured 6 degrees C. The cooler was in high use during inspection. Ensure this cooler reaches 4 or less. Discussed beef and spring rolls out during mealtimes.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine sanitizer was empty for the mechanical dishwasher. More chemical was ordered last week and should arrive any day. In the meantime, staff were directed to use 3-compartment sink method. Test strips are available to check chlorine concentration. Sink was filled and checked during inspection. Ample bleach is available.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink in the kitchen had no paper towel and was refilled during inspection. Ensure all hand sinks are fully stocked with soap and paper towel. Soap also replaced in customer womans bathroom.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The exhaust hood filters have a thick accumulation of grease and require cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning and organizing is required in some hard-to-reach areas like under the prep area in the back of the kitchen and in dry storage. Please pull-out food, bins, etc. and clean under and behind. Replace the cardboard that the pots are sitting on. More frequent cleaning is needed.
  13. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Raw meat prep occurring near dishwashing area during inspection. Ensure that dishwashing and preparation are separated to reduce potential for cross contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in cooking area, prep cooler, and sliding cooler. Build up of grease, grime, and food debris noted in these areas. Feb 22 - keep up the good work with cleaning.
  14. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food left out at room temperature for use during busy periods. Discussed taking out small portions to ensure food is used within 2 hours. Food that has been at room temperature for 2 hours may not be returned to the cooler for later use.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was 0ppm upon inspection. Inspector primed machine and it reached 100ppm chlorine at dish level during sanitizing cycle. Ensure dishwasher is primed before use if pump is having issues delivering sanitizer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food contact surfaces, including chopping block and prep line cutting board had food debris and require more frequent cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in cooking area, prep cooler, and sliding cooler. Build up of grease, grime, and food debris noted in these areas.
  15. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food stored with clean dishes upon inspection. Operator moved food without being asked by inspector.
  16. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Noted food debris on meat slicer and cutting boards. Ensure these surfaces are cleaned, then sanitized with your 200ppm bleach solution. 2. Cleaning cloths noted on food contact surfaces. Please keep cleaning cloths in 200ppm bleach solution and change both solution and cloths frequently.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat and ready to eat foods (mostly vegetables) stored together in walk in cooler. Cooler must be reorganized to ensure raw meat and ready to eat foods are stored separately to reduce opportunity for cross contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher dispensing 0ppm bleach upon inspection. Dishwasher was primed until 100ppm bleach could be delivered during the sanitizing step. Discussed checking bleach concentration daily using test strips. Test strips were present.