Szechuan Paramount
6552 170 Avenue NW Edmonton AB T5Y 3X6 · Food - General
8 inspections
- Monitoring Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 0 ppm sanitizer detected in the sanitizer bucket at the front. Contaminated cleaning cloths were not being stored in a sanitizer solution. Keep contaminated cleaning cloths in a sanitizer solution when not in use. Corrected onsite. Cloths were placed in a 100-ppm chlorine sanitizer solution. Education was provided.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- - Soup was being held at 49C in the hot-holding unit. Ensure high-risk foods are held at 60C or above during hot holding at all times. The soup was reheated onsite.- Bean sprouts that were not in use were stored at room temperature. Keep bean sprouts in the cooler or under ice at 4C or below when not in use. The bean sprouts were moved to the cooler during the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Food in the prep cooler was probed at 5.6C. No internal monitoring thermometer was available. An internal monitoring thermometer was placed in the cooler onsite and operators were instructed to monitor the cooler. Keep all high-risk foods in the cooler at or below 4C at all timesPlease monitor and repair as required. Discard high-risk food held above 4C for more than 2 hours.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Detergent pail was empty at the chemical dishwasher. Ensure the dishwasher is supplied with detergent to facilitate the proper cleaning of utensils.Operators will use manual washing procedures. Detergent jug was available.
- 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 control records not available onsite for review. Please provide recent pest control records. Keep pest control records onsite for review. - Several large flies were observed in the kitchen. Please maintain clean and sanitary conditions.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Ceiling tile missing in the kitchen. Please replace the missing ceiling tile.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Food equipment was not in a sanitary condition. Heavy buildup of grease/grime and/or food debris noted. The following require attention:- Stand freezers interior and exterior- Stand coolers interior and exterior- Walk-in cooler shelves and floors- Rice-cooker surfaces- Dry white food storage bins in the back area- All high-touch surfaces including cooler and freezer handlesPlease clean and maintain all equipment and surfaces a clean and sanitary condition.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Facility was not in a sanitary condition. The following require attention:- All floors- All shelves- All surfaces- All high-touch surfaces including light-switches and faucets- Dishwashing area- Dusty ceiling tiles- Dusty ventsHeavy buildup of grime/grease and food debris noted.2. No cleaning checklist or schedule was available. Implement and maintain a cleaning list or schedule.Please conduct a deep cleaning. Maintain the facility 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
0 infractions
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Observed improper thawing of chicken and shrimps inside the 3 compartment sinks.Food items were moved into the fridge during the inspection.Correction:-Education provided on proper thawing methods.-Ensure that raw meat products are thawed under constant running water OR inside the fridge.
- 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 in the bulk container for the mechanical dishwasher was empty.Operator was on way with a new container.Correction:-Ensure chlorine sanitizer is available for the mechanical dishwasher.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
0 infractions
- Risk Management Inspection
0 infractions
- 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?
- Staff were unable to provide pest control records
- 23. Is the facility maintained in a clean and sanitary condition?
- General cleaning and sanitation of the facility was not satisfactory.Cleaning is required in the following areas:-under and around cooking equipment, especially, underneath the flat top grill-ventilation canopy requires cleaning with grease build up noted-ceiling in the kitchen where grease appears to be accumulating-underneath dishwashing sinks
- 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
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning cloths were not being stored in a sanitizer solution when not in use
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Staff observed to be smoking in the dishwashing area
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Frozen chicken was not being thawed appropriately. Chicken was being thawed in the sink without cold running water
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Chemical dishwasher was not dispensing sanitizer-facility ran out of chlorine solution
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Staff were unable to locate chlorine test strips
- 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?
- Staff were unable to provide pest control records
- 23. Is the facility maintained in a clean and sanitary condition?
- General cleaning and sanitation of the facility was not satisfactory.Cleaning is required in the following areas:-under and around cooking equipment, especially, underneath the flat top grill-ventilation canopy requires cleaning with grease build up noted-ceiling in the kitchen where grease appears to be accumulating-underneath dishwashing sinks
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- -Damp/dirty clothes were found at food preparation counters.Action taken:-Staff was advised to always put the clothes, used for cleaning counters, into the sanitizer bucket with a sanitizer solution (for example; 100ppm chlorine or 200ppm Quats etc.).- Measure the concentration of sanitizer solution with the test papers to monitor the effectiveness of the sanitizer.- Staff put the cleaning clothes in the sanitizer bucket. The concentration of sanitizer solution was measured at 100ppm chlorine.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- - The boiled rice (inside the big trays) was sitting at room temperature for cooling off. -The staff member stated that they leave boiled rice at room temperature for about 2 hours and then placed it inside the cooler. Action taken: The boiled rice was immediately moved to the cooler as it had already been 45-50 minutes out at room temperature.-Education was provided to the staff not to leave boiled rice at room temperature for long time (2 hours) as it can grow the pathogens (for example, bacteria) inside the rice that could result in public illnesses.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- - Some uncleaned equipment (greasy oily scissors, cutters) were observed on the air-dry shelf (which is used to dry the cleaned and sanitized equipment and utensils).-Uncleaned equipment could cause cross-contamination.Action taken:-Those uncleaned equipment were taken out and placed in the dishwashing area for cleaning.- Education was provided to visually inspect the cleanliness of tools and equipment.
- 23. Is the facility maintained in a clean and sanitary condition?
- -General cleaning and sanitation of the facility was not satisfactory.-Cleaning is required in the facility especially the following areas;- under the shelves in the back dry storage area (lot of rice grains, dirt were accumulated on the floor).- cleaning of flour bins is required-clean high touch areas like walk in cooler handles, prep-cooler handles-clean the shelvings (in the main kitchen area where a dishwasher is present).-Ventilation hood require cleaning
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?