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Sweet Mango

9120 82 Avenue NW Edmonton AB T6C 0Z5 · Food - General

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring 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)?
      • No - there was insufficient chlorine sanitizer rinse in the commercial dishwasher during the final rinse cycle, with required chlorine concentration to be at 100 ppm (with less than 10ppm measured repeatedly during the dishwashing cycles, and attempts at 'priming' the sanitizing rinse using the toggle switch repeated a few times did not change the final rinse concentration). Test strips were available for staff use. The operator was advised to contact a licensed technician for maintenance / repairs, as necessary.The operator was advised of the interim sanitizing procedure to be followed using the set of 2-compartment sinks (after washing dishware in the commercial dishwasher), to then soak dishware fully submerged for one minute of sanitizing in warm water and 100ppm chlorine bleach concentration (and then allowing dishware to air dry prior to use). This sanitizing procedure is to be adhered to until the commercial dishwasher is fully functional once again.
    • 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?
      • No - there was observation of one (1) 'old' dead mouse in a metal rodent trap adjacent to the rear exit door at the northwest side exit door of the restaurant. The operator was directed to remove this dead rodent and advise the licensed pest control company of the noted evident rodent activity. All of the other rodent traps were clear/empty, with no insect or rodent activity or droppings observed in the food premises. There were no apparent issues of required 'vermin-proofing' in the food premises.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No - there was accumulation of lint/dust, etc., along the ceiling and wall areas above the exhaust hood canopy in the main kitchen area (with scheduled cleaning required of these areas).. Also, there was a missing ceiling fan filter at the work counter area adjacent to the dishwashing area (with operator advised to ensure an adequate filter cover is added).
  3. 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?
      • No - the fluorescent light tubes in the rear dry food storage room and adjacent corridor are not all fully functional and/or fixed with a protective cover or shield (which are necessary to protect from possible food contamination in case of light fixture breakage).Also, the plywood used on the walk-in cooler rack (right side) is in disrepair, with the outer surface and edges deteriorating. And cardboard liners in walk-in cooler and main kitchen are not to be used for food storage, etc. (as cardboard is not washable).Note: the main kitchen exhaust hood canopy and filters have been professionally cleaned.
  4. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • -Several containers of seafood and vegetables were left uncovered in the walk-in cooler. The rice bin in the dry storage room was also left uncovered.-All food items must be properly covered at all times to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -A large plastic container holding approximately 1 kg of ginger beef was stored on a kitchen shelf without temperature control. The product measured 18°C internal temperature using a probe thermometer.-The food product was discarded during the inspection. High-risk perishable foods must be maintained at temperatures below 4°C or above 60°C at all times to prevent bacterial growth and ensure food safety.
    • 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. Grease buildup was observed on the left side of the kitchen exhaust canopy above the grill. The maintenance sticker indicates service was due in April 2025.-Schedule cleaning and maintenance of the exhaust canopy promptly to reduce fire risk and ensure proper ventilation.b. The fluoresent light in the back dry storage area does not have a protective cover.-Install light covers to protect food from contamination in the event the bulb breaks.c. The plywood placed on the walk-in cooler rack (right side) is in disrepair, with the outer surface and edges deteriorating.d. The cardboard placed on the lower shelf of the shelving unit for empty pails (adjacent to the dishwasher) is worn, wet, and not suitable for use in a food service area.- Food contact surfaces of utensils and dishes must be smooth, non-absorbent, non-toxic, and free from pitting, cracks, or crevices.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • a. Grime/dirt buildup was observed on both the interior and exterior surfaces of the mechanical dishwasher.-Clean and sanitize the interior, exterior, and the pull-down door seals thoroughly to maintain proper sanitation and prevent contamination.b. Dust/salt buildup was observed on the interior top surface of the ice-making machine at the bar counter.-The ice machine must be thoroughly cleaned and sanitized to maintain a sanitary condition and prevent contamination of ice.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning to remove accumulations of dirt, dust, and/or grease:-Upper kitchen walls near the ceiling-Kitchen ceiling-Walls around the pre-wash sink (left side of the dishwashing machine)-Floor behind the chest freezer (beside the dishwashing sink)-Floor under the cook line
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    4 infractions

    • 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?
      • No - staff were not using and keeping daily food safety temperature checklists/logs (and which are to be kept for a period of 90 days).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No - note that there was a regular bus bin container quarter full of steamed rice, which was at about 25 degrees Celsius on the main kitchen line (to be used for making fried rice). The staff were advised that cooked rice must be stored in a hot-holding unit or in a refrigeration unit for cooling, and proper procedures in place to ensure rice is not left out at room temperature for a prolonged period of time after cooking and cooling. The cooked rice was moved into the walk-in cooler at time of inspection.Also, cold-holding refrigeration units were all at 4 degrees Celsius, or lower, and freezer units were at range of -14 to -18 degrees Celsius (with stored foods frozen solid). Hot-holding equipment in use was at minimum 60 degrees Celsius. Staff were not using daily food safety temperature logs/checklists (see violation 1.1 06).
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • No - the staff were required to clean the grey plastic push cart, walk-in cooler shelving units, and the dry storage room (as there was food spillage and accumulation of dust/dirt, etc.). Also, staff were advised to ensure more regular cleaning of some of the filters in the main kitchen exhaust canopy, at areas of heavy use, with subsequent accumulation of grease/oil on some of the filters.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No - more regular and thorough cleaning is required under sinks, behind large equipment, and along baseboard edges in the main kitchen and dry food storage areas (as there was accumulation of dirt, dust, and food spillage).
  7. Demand Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Operation was required to clean line shelf,grey plastic push cart, walk-in cooler and freezer doors, line microwave and table, white freezer cabinets, white plastic bins, chopping blocks, and drystorage room.
  8. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Operation was required to clean line shelf,grey plastic push cart, walk-in cooler and freezer doors, line microwave and table, white freezer cabinets, white plastic bins, chopping blocks, and drystorage room.