Star Light Chinese Restaurant
205 - 960 Yankee Valley Boulevard SE Airdrie AB T4A 2E4 · Food - General
10 inspections
- Risk Management Inspection
2 infractions
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- There was severe damage to the upholstery of the chairs in the dining area. The leather coverings were damaged exposing porous materials that are hard to clean**Repair/Replace furniture**Ensure that all items used in the food facility are maintained in good repair
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Grease build-up on the kitchen ceiling had been cleaned halfway.-Please complete cleaning of the ceiling.2. Grease and dirt buildup was noted in the hard-to-reach areas under the three-compartment sink under food equipment-Please clean
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Monitoring Inspection
6 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Foods; chopped veggies and dessert were left uncovered in the walk-in cooler and in the prep cooler**Cover all food items in cold storage to protect from contaminants2. Cut out containers from used vinegar jars were being used to store food items**Use only food safe containers for storing food items, do not use containers that cannot be washed and sanitized3. The bins used to store bulk foods had a build-up of dirt on the exterior**Clean the bulk food containers
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Bowls of cut up veggies were left at room temperature. Operator stated veggies were prepped for the rush hour which was not until dinner time (more than 2 hours between). Veggies were moved to cooler.**Ensure that all high-risk foods are stored properly out of the danger zone of 4 - 60 degrees C.**High-risk Foods left out at room temperature for over 2 hours must be discarded
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The concentration of the chlorine in the chlorine glass washer at the bar was measured at less than 10ppm**Adjust/Repair dishwasher to ensure that concentration of chlorine is maintained at 100ppm at all times.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- There was severe damage to the upholstery of the chairs in the dining area. The leather coverings were damaged exposing porous materials that are hard to clean**Repair/Replace furniture**Ensure that all items used in the food facility are maintained in good repair
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Scum buildup was noted in the ice machine at the bar**Please clean and sanitize food equipment
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Grease build-up on the kitchen ceiling had been cleaned halfway.-Please complete cleaning of the ceiling.2. Grease and dirt buildup was noted in the hard-to-reach areas under the three-compartment sink under food equipment3. Dust buildup was noted on the ceiling and around the condensing unit of the walk-in cooler.4. Grease buildup was noted on the shelves around the dry storage area5. Grease buildup was noted on the shelves in the walk-in cooler6. Dirt buildup was noted on the floor of the walk-in cooler7. Some portions of the walls in the kitchen underneath the dishwashing area had a build-up of grease and dirt-Please clean
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Sauces in metal can are stored in the prep cooler. Operator stated that the cans were opened that morning and transferred it to food grade containers.-Ensure food are stored in food grade containers to prevent metal leaching into food.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 1. Dishwasher measured 10ppm of chlorine at 58 degrees Celsius. Operator added a new chlorine solution and tested at 100ppm chlorine.2. The dishwasher at the bar area had the tubes switched for wash and sanitizer. Operator switched the tubes, and sanitizer was measured again at 100ppm chlorine.-Ensure dishwasher is tested daily before use to ensure it operate appropriately.-Ensure dishwasher is tested before use daily to measure 100ppm of chlorine sanitizer.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand soap and toilet paper was not available at the staff toilet. Operator replaced the hand washing soap and paper towels.-Ensure handwashing sinks are equipped with hand soap and toilet paper so staff can adequately wash hands and dry them.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Grease build-up on the kitchen ceiling had been cleaned halfway.-Please complete cleaning of the ceiling.2. Grease build-up was noted in the hard-to-reach areas of the cook line.-Please clean3. Grease build-up was noted on the ice machine at the bar, the black upright cooler in the kitchen cookline and several equipment throughout the kitchen.-Please clean all food equipment. Ensure cleaning of equipment is carried out routinely
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Build-up of food debris was noted on the floor of the walk-in freezer.**Please clean and disinfect all shelves and equipment.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The chlorine solution in the sanitizing bucket containing soaking cleaning cloths was measured at 0ppm. Operator mixed fresh solution, measured at 100ppm.**Please ensure that chlorine solution used in the facility is maintained at 100ppm at all times.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Metal cans that previously contained food items were being reused to store cooking utensils.**Please discard all used metal cans as they are inappropriate for storing cooking utensils and cannot be adequately washed and sanitized.2. Dirty pots were stored in bins directly on the floor, under the shelves next to the hot water storage tank room.**Ensure that all utensils are properly cleaned and sanitized before storage.**Ensure that all utensils are stored in a clean and sanitary manner and stored at least 6 inches above the ground.**Utensils that are no longer in use should be removed from the kitchen.3. Metal cans containing leftover food items such as bean sauce were stored in the cooler, food items were discarded.**Please ensure that leftover food items in metal cans are transferred into a food grade storage container prior to storing in the cooler.4. Cut up vinegar jar containers were used to store chopped vegetables in the cooler.**Please discard all vinegar jar containers, as these containers are not made for reuse purposes, and cannot be adequately washed and sanitized.5. Bowls containing food items were stored directly on food items in the inserts of the prep cooler. Bowls were removed and stored in the cooler.**Do not store bowls directly on food items to prevent contamination of food6. The storage bins used to store bulk food items such as flour were dirty.**Please clean and disinfect all storage bins
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Two pans containing cooked noodles were left at room temperature, temperature of the noodles was measured at 37 degrees C and 30 degrees C. 2. Two pans containing cooked dumplings were left at room temperature, temperature of dumplings was measured at 40 degrees C.Operator was unable to prove how long food had been left at room temperature. Food items were discarded.**Please ensure that food items are held at optimum temperature of 4 degrees C and below for cold holding and 60 degrees and above for hot holding at all times.**Monitor foods that are being cooled to ensure that foods are not held within the danger zone of 4 - 60 degrees C for more than 2 hours.**Ensure that proper process of cooling foods is observed, template emailed to operator.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- REPEAT VIOLATION!!!There was no paper towel in the paper towel dispenser by the hand sink in the food prep area. Operator replaced paper towel.**Please ensure that hand sinks are equipped with hot & cold water, soap and single-use paper towel at all times.
- 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 edging on the wall next to the three-compartment sink was coming off.**Please repair wall
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. Build-up of food debris was noted on the floor of the walk-in freezer.2. Dirt and grease build-up was noted on the handles and bottom layer of the black upright cooler opposite the deep fryer station.3. Large amounts of grease build-up was noted on storage racks, storage shelves, mobile storage racks used to store food items in the walk-in cooler.4. Grease build-up noted on equipment through-out the kitchen - stove, oven, prep coolers, storage racks.**Please clean and disinfect all shelves and equipment.
- 23. Is the facility maintained in a clean and sanitary condition?
- Clutter was noted in the front service area by the glass dishwasher at the bar.**Please reorganize area
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Dust build-up was noted on the walls and ceiling of the facility.2. Grease build-up was noted throughout the kitchen, on floors, under equipment and in hard-to-reach areas.**Please clean**Develop a cleaning schedule that shows cleaning frequency of the kitchen
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
2 infractions
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Build-up of food debris was noted on the floor of the walk-in freezer.**Please clean
- 23. Is the facility maintained in a clean and sanitary condition?
- Dust build-up was noted on the walls and ceiling of the facility.**Please clean.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The chlorine in the glass washer in the bar was measured at 0ppm. Jug of chlorine was switched with jug of dishwasher. Operator placed the jugs back to the correct location.**Please ensure that sanitizer is verified daily using the chlorine test strip to ensure that dishes and utensils are adequately sanitized.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The paper towel for the hand wash sink in the food prep area was not stored in the paper towel dispenser. Operator placed paper towel in dispenser.**Ensure that paper towels are stored in a sanitary manner to prevent contamination.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. Build-up of food debris was noted on the floor of the walk-in freezer.**Please clean2. Grease buildup was noted on food equipment throughout the kitchen (rice cooker, upright cooler by the cookline, prep cooler etc.)**Please clean food equipment.**Please maintain a regular cleaning schedule of the food equipment in your facility3. A broken rice scoop was being used in the facility. Utensil was discarded.**Ensure that utensils used in the facility is in good repair.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. General unsanitary conditions were noted throughout the kitchen, dirt and grime build up was noted under countertops, equipment, and in the hard-to-reach areas.**Please clean and increase the frequency of cleaning of your food facility.2. Dust build-up was noted on the walls and ceiling of the facility.**Please clean.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. The chlorine in the glass dishwasher in the bar was measured at 0ppm, the chlorine jar was empty, staff replaced the chlorine sanitizer.**Ensure that constant monitoring of chemicals used for cleaning and sanitizing food utensils and equipment are carried out, to ensure that utensils are adequately sanitized.2. One of the chlorine sanitizing buckets containing cleaning clothes was measured at 0ppm, operator replaced the cleaning solution.**Ensure that bleach solutions are monitored and maintained at 100ppm at all times
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- REPEAT VIOLATION:Improper method of thawing raw meats was noted in the food facility, meat was noted soaking in standing water in the sink, faucet was not turned on, frozen shrimps was left thawing in bowls on the countertop, and ground meats was noted in bowls on the floor by the two-compartment sink. Temp of shrimps was measured at 1 degree C and ground meat at 3 degrees C. Items were moved to the walk-in cooler.**This is a repeated violation, ensure that your staff are educated on proper stalling techniques nearly**Cold water faucet was turned on, frozen shrimps and frozen ground meats were returned to the cooler.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There was no paper in the hand wash sink next to the prep sink in the food prep area, operator replaced paper towel.**Ensure that all hand wash sinks are adequately equipped with soap, hot and cold water, and single use disposable paper towels
- 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. Mouse droppings were noted by the hot water tank in the mop sink and on the shelves under the dishwasher.**Please remove mouse droppings in a clean and sanitary manner**Increase monitoring of pest activity in your food facility**Eliminate potential breeding ground within the food facility.**Identify entry points into the facility and seal them.2. The backdoor was propped open and there was a gap noted under the screen door.**Seal all gaps to prevent entry of pests into the facility.3. The weather stripping under the back door was in disrepair, a gap was noted under the door.**Please repair weather stripping.4. Poison baits are being used in the food facility.**Please replace poison baits with mechanical traps containing glue boards.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. Pooling water was noted on the floor beneath the spray sink, the caulking around the spray sink was damaged.**Please replace caulking to prevent leakage of water to the floor.2. Water damage was noted on the ceiling of the staff washroom.**Please investigate leak and repair3. The ventilation system in the staff washroom was in disrepair.**Please repair
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The rice scoop used for the rice was broken, utensil was discarded.**Ensure that all utensils and equipment used in the food facility are in good repair.
- 23. Is the facility maintained in a clean and sanitary condition?
- General unsanitary conditions were noted throughout the kitchen, dirt and grime build up was noted under countertops, equipment, and in the hard-to-reach areas.**Please clean and increase frequency of cleaning of your food facility.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 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?
- 1. Mouse droppings were noted under the low temperature dishwasher, under the hand sink by the prep sink and under the hand sink in the staff washroom.**Remove and clean mice dropping in a clean and sanitary manner.**Ensure that adequate pest control measures are in place.2. The backdoor was propped open and there was a gap noted under the screen door.**Seal all gaps to prevent entry of pests into the facility.
- 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?
- Monitoring Inspection
6 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Raw chicken were stored above cooked food in the walk-in cooler. Operator moved the raw items below the ready-to-eat food.**Ensure that all raw foods are stored below or separately from cooked or ready-to-eat foods to prevent cross contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Food items (cooked rice, chopped vegetables) were left uncovered in the walk-in cooler.2. Food items (chopped pineapples and noodles) stored in the prep cooler were uncovered.**Ensure that food stored in the cooler are covered to prevent contamination.3. Pans of raw shrimps were stored on the floor of the walk-in cooler. Operator moved items to the shelf.**Ensure that all food items are stored at least 6 inches above the floor to prevent contamination.4. There was left-over food in a metal can stored in the walk-in cooler. Food was discarded.**Ensure that left-over foods in metal cans are transferred into food grade containers to prevent leaching of metals into the food.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. The temperatures of foods at the buffet station were below 60 degrees C:Mushrooms – 49 degrees CSweet and sour pork – 44 degrees CSesame chicken 50 degrees CFoods were displayed 30 mins prior to inspection. The water in the heating unit was measured at 58 degrees C. Foods were reheated to above 60 degrees C.**Ensure that foods in hot holding are maintained at 60 degrees C and above at all times.**Turn on the heating unit early before food is displayed to ensure heating unit maintains the temperature of the hot food at 60 C degrees and above.**Carry out hourly temperature checks of food on display to ensure temperature is maintained at 60 degrees C and maintain record of temperature checks.2. There was no probe thermometer available in the facility for verifying the temperature of food.**Obtain a probe thermometer.3. Frozen raw shrimps and meat were thawing in buckets of water. Temperature of shrimps and meat were 2 degrees C and 4 degrees C respectively. Operator turned on the faucet to allow continuous running of water over the food items.**Ensure proper thawing of food items are practiced. Thaw food under running water or in the walk-in cooler overnight.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The chlorine in the chlorine-based glass dishwasher at the bar was measured at 0ppm.**Use the low temperature dishwasher in the kitchen for washing and sanitizing of glassware until the glass dishwasher is repaired.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. The microwave used for reheating foods in the facility had a build-up of grease.2. The cooler by the breaded chicken fryer station had a build-up of grease on the glass door and handle.**Please clean the food equipment.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was a build-up of food debris on the floor of the walk-in freezer.**Please clean
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?