Szechuan Castle Restaurant
15415 111 Avenue NW Edmonton AB T5M 2R5 · Food - General
6 inspections
- Risk Management Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- PHI re-emphasized the requirement for all wet cleaning cloths to be stored in sanitizer buckets when not in use. A wet cloth was observed on a prep table near the main cook line during the inspection.
- 20. Do food handlers at the facility have adequate food safety training?
- 1. It could not be confirmed if a person in care and control has a certificate in an approved food safety training course. The operator is requested to confirm this and provide a copy of the certificate.2. Food handlers demonstrated a lack of knowledge regarding proper temperature control, handwashing practices, and food protection during handling. Additional training is required to ensure safe food handling practices are followed.
- 23. Is the facility maintained in a clean and sanitary condition?
- A written cleaning schedule required.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
11 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Dirty wiping cloths were observed on counter surfaces in the main kitchen. Staff were instructed to remove them and sanitize the surfaces. Used cloths must be stored in a sanitizer solution between uses, and dirty cloths waiting for cleaning should be kept in a designated storage bin.The chlorine-based sanitizer solution at the bar was measured at 20 ppm. The operator was instructed to increase the chlorine concentration to 100 ppm for effective surface sanitizing.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Food handlers were observed not washing their hands during glove changes and after returning to food handling. One food handler was noted reusing disposable gloves, and another was observed using their apron to clean their hands. Staff were provided education and instructed to wash hands properly at all required times.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Scoops without handles were observed being used to dispense dry bulk food in the dry storage room. Obtain scoops with handles and store them upright to prevent the handles from touching the food.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Employees’ phones, ear pods, and drinking cups were observed along the cook line, stored next to food items. The operator was instructed to relocate all personal belongings. Staff personal items must be stored away from food, food equipment, and preparation areas.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Significant amounts of high-risk food were observed stored at room temperature, including but not limited to:Large containers of fried meatCut vegetablesTwo pans of riceMixed saucesMost items were quickly moved into the cooler during the inspection.2. Frozen chicken was observed thawing at room temperature. Staff were instructed to immediately thaw it under fully submerged 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?
- The hand-wash sink in the main kitchen was observed draining slowly. Repairs are required to ensure proper function.
- 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-wash sink in the main kitchen was obstructed with large pans and dishes. Staff indicated that handwashing is usually done in the dishwashing sink. The operator was instructed to clear the hand-wash sink. All hand-wash sinks must be accessible, and handwashing must be performed in the designated hand-wash sink only.
- 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?
- Mouse droppings were observed in several areas, including but not limited to the floor of the pot/utensil storage room, the floor of the dry storage room, and the floor beside the chest freezer. These areas must be throughly cleaned and sanitized to prevent contamination.
- 20. Do food handlers at the facility have adequate food safety training?
- 1. It could not be confirmed if a person in care and control has a certificate in an approved food safety training course. The operator is requested to confirm this and provide a copy of the certificate.2. Food handlers demonstrated a lack of knowledge regarding proper temperature control, handwashing practices, and food protection during handling. Additional training is required to ensure safe food handling practices are followed.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Equipment is not being maintained in a clean and sanitary condition, including but not limited to:Interior and exterior of the ice machineInterior and exterior of the dishwasherInside the kitchen microwaveGlassware storage shelves at the bar, including the glassware racksAll utensil bins in the facilityInterior of the bar coolerAll shelves in the main kitchenAll equipment must be thoroughly cleaned or replaced as needed to ensure it is maintained in a sanitary condition.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. A written sanitation plan was not available. A sanitation plan must be created to ensure the facility is maintained in a clean and sanitary condition. 2. Many areas in the facility, particularly in the storage rooms and front service area, are cluttered. Items that are no longer in use should be removed, and shelves and storage areas should be reorganized to facilitate cleaning.3. The following areas require cleaning and maintenance, including but not limited to:Ceiling and walls of the main kitchenFloor under the two-compartment sinkFloor under the cook line (large build-up of grease and debris)Floor under the prep line Floor under equipment and shelves in the dishwashing areaFloor under equipment in the bar and front service areaFloors of all storage rooms (mouse droppings observed)The facility must be maintained in a clean and sanitary condition at all times.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
2 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Walk in cooler - observed small plastic inserts (4) of cooked chicken stacked on top of each other with no protective barrier between.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Dish pit area - observed a stainless strainer broken - discarded at time of inspection. Any small utensils/dishes etc that are broken, please discard.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Observed wet cleaning cloth left on wooden cutting board by cookline.Please maintain wet cleaning cloths in the sanitizer bucket when not in use.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Additional attention required for covering foods in walk in cooler. - bus pan (2X) with cooked rice- Pail of sauce, soup and cooked wontons- small inserts (4x) of cooked chicken stacked on top of each other with no protective barrier
- 09. Are chemicals stored and handled in a safe manner?
- Observed air fresher spray hung along with food utensils by the dishwashing area.Observed spray can of Hornet/wasp spray stored along empty cardboard boxes across from cookline.Please store chemicals away from kitchen space.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher was lacking sanitizer. Extra available and changed.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Handsink between cookline and dish pit area obstructed with a bowl and strainer inside.Please ensure handsink accessible at all times for handwashing.
- 15. Is the facility free of a pest infestation?
- Possible mouse droppings noted in both storage rooms by back door and behind chest freezer next to walk in cooler.
- 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 pest control records available for review.
- 23. Is the facility maintained in a clean and sanitary condition?
- Additional cleaning for following areas/items- Dry storage rooms shelving and flooring- Underneath shelving by dish pit area- Behind and around wooden cutting board- Behind and underneath cookline equipment- Behind large chest freezer next to walk in cooler- Stainless steel rack with cutting boards and trays (by dish pit area)
- 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?
- Observed large blue and red strainer broken and or being put back together with zip ties. Please discard and replace.Observed a butcher knife being taped up with grey duct tape. Please replace if non repairable.
- 23. Is the facility maintained in a clean and sanitary condition?
- Additional cleaning and or decluttering- All storage rooms- Dry storage room (completed)- Shelving along cookline (completed)
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cook line sanitizer measured at 0PPM. Please ensure maintaining at 100PPM at all times.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Walk in cooler - observed a plate of raw ground meat store next to sliced mushrooms.- observed small container of fish stored on top of a pail of sliced carrots. Please store raw meats, seafood away and under ready to eat food items.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Walk in freezer - observed trays (3) of springs stacked together with no protective barrier in between.Walk in cooler - observed food containers stack on top of food items with no protective barrier or cover.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Handsink closest to the dish pit - obstructed with empty containers inside.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Observed large blue and red strainer broken and or being put back together with zip ties. Please discard and replace.Observed a butcher knife being taped up with grey duct tape. Please replace if non repairable.
- 23. Is the facility maintained in a clean and sanitary condition?
- Additional cleaning and or decluttering- All storage rooms- Dry storage room- Shelving along cookline
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?