Szechuan Village
7906 118 Avenue NW Edmonton AB T5B 0R6 · Food - General
5 inspections
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Observed a wet, used cleaning cloth mounted on a countertop. Corrected during inspection. Wet cloth removed from countertop and food contact surface sanitized. Action Required:Ensure wet, used cleaning cloths are stored in approved sanitizer solutions when not in use, to prevent contamination of food contact surfaces. Resources:AHS guidelines for the use of wiping cloths-https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdf-
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 1. Observed a container of raw shrimp stored on top of and in direct contact with raw broccoli and mushroom. Corrected during inspection. No evidence of visible contamination noted. PHI directed Operator to move the raw shrimp to another cooler to be stored below cooked and (Ready to Eat) RTE products.Action Required:Do not store raw fish, beef, poultry and other meats beside or above Ready to Eat Foods to reduce the risk of cross contamination. Store raw meats below RTE products.2. Observed multiple refrigerated food containers stored in coolers without covers. Corrected during inspection. Lids added to all uncovered containers at the time of inspection.Action Required:Please ensure all refrigerated and dry food containers have covers to reduce the risk of cross contamination of food.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Observed raw beef mounted on a countertop without temperature control. Corrected during inspection. Internal temperature of raw beef measured 5C with a probe thermometer. PHI directed Operator to refrigerate the meat.Action required:Ensure high risk foods are maintained at 4C or colder or 60C or hotter to prevent rapid and progressive growth of pathogenic bacteria. Resources:Important temperatures for Safe Food Handling-https://www.albertahealthservices.ca/assets/wf/eph/wf-eph-important-temperatures-safe-food-handling.pdf
- 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 were not available onsite at the time of inspection. Action Required: Please have in place an effective pest control program and conduct pest monitoring activities on a monthly basis to prevent conditions that may promote harborage of pests. Also keep the three most recent months' pest control reports onsite, when in operation. Email PHI a copy of your November pest control report by December 11, 2025.Resource:AHS Pest Control Checklist emailed with inspection report.-https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- One of the floor tiles below the dishwasher was damaged and missing a part. Repair or replace damaged floor tile by December 27, 2025. Action Required:Ensure all floor, wall and ceiling surfaces are made of material that is smooth, durable, impervious and easily cleanable to facilitate effective cleaning procedures and to prevent conditions that may promote harborage of pests.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. The walk-in cooler fan housing above the black food storage cart had accumulated fuzz and debris. Action required: Please relocate black cart, thoroughly clean and sanitize the cooler fan housing by Dec 2, 2025.2. Exterior surfaces of the 3 grey bulk food storage containers had accumulated dirt and food debris. Corrected during inspection. PHI directed the Operator to thoroughly clean and sanitize the affected containers within 24hrs.Action Required: Ensure all food containers are maintained in a clean and sanitary condition to reduce the risk of cross contamination of food.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 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?
- Pest control records were not available onsite at the time of inspection. Action Required: Please have in place an effective pest control program and conduct pest monitoring activities on a monthly basis to prevent conditions that may promote harborage of pests. Also keep the three most recent months' pest control reports onsite, when in operation. Email PHI a copy of your November pest control report by December 11, 2025.Resource:AHS Pest Control Checklist emailed with inspection report.-https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- One of the floor tiles below the dishwasher was damaged and missing a part. Repair or replace damaged floor tile by December 27, 2025. Action Required:Ensure all floor, wall and ceiling surfaces are made of material that is smooth, durable, impervious and easily cleanable to facilitate effective cleaning procedures and to prevent conditions that may promote harborage of pests.
- 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?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Sept 2, 2025:Low temperature dishwasher was still not sanitizing. 0ppm Chlorine detected in final rinse solution. Replacement dishwasher ordered and scheduled to be installed on Sept 3, 2025.Low temperature, chemical dishwasher final rinse solution had 0ppm Chlorine. Please have dishwasher repaired to ensure it sanitizing adequately as required, that is 0ppm Chlorine, 200pm Quats or 12-25ppm Iodine in the final rinse solution.Please notify PHI when dishwasher has been repaired and is adequately sanitizing as required.Resources:AHS Dishwashing Guidance emailed with inspection report:-https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-dishwashing-requirements.pdf
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Sept 2, 2025:Two floor tiles in the small walk-in cooler were still worn out and missing pieces. Repair or replace damaged flooring. Ensure all surfaces are made of material that is smooth, durable, impervious and easily cleanable to facilitate effective cleaning and sanitizing procedures. Correct by Sept 26, 2025.Big walk-in cooler interior walls and ceiling finishing had been repaired and appeared to be in good repair.Stainless steel shelving in good repair had replaced the overworn and pitted shelving, in the small cooler.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Initial Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- An approved sanitizer was not readily available onsite at the time of inspection. Corrected during inspection. Coached Operator and Manager onsite, on mixing 100ppm Bleach sanitizer. Ensure approved sanitizers are readily available onsite, when in operation to facilitate effective sanitizing of utensils, food equipment and food contact surfaces.Resource:AHS Guideline on Mixing Approved sanitizers emailed with inspection report.-https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-how-mix-an-approved-sanitizing-solution.pdf
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Low temperature, chemical dishwasher final rinse solution had 0ppm Chlorine. Please have dishwasher repaired to ensure it sanitizing adequately as required, that is 0ppm Chlorine, 200pm Quats or 12-25ppm Iodine in the final rinse solution.Please notify PHI when dishwasher has been repaired and is adequately sanitizing as required.Resources:AHS Dishwashing Guidance emailed with inspection report:-https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-dishwashing-requirements.pdf
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- NE or middle of house hand sink was not equipped with a paper towel holder. Please install a paper towel holder to ensure sanitary and effective handwashing procedures.
- 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 were not available onsite at the time of inspection. Please have in place an effective pest control program and conduct pest monitoring activities on a monthly basis to prevent conditions that may promote harborage of pests. Also keep the three most recent months' pest control reports onsite, when in operation.Resource:AHS Pest Control Checklist emailed with inspection report.-https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Observed cardboard lining the SW cooler shelving and storage shelving opposite the cooking area. Corrected during inspection. Do not use cardboard as surface liners. Ensure all food contact surfaces are made of material that is smooth, durable, impervious, and easily cleanable to facilitate effective cleaning and sanitizing procedures.Small floor and wall areas by the back of house chest freezer were visibly dirty. Corrected during inspection. Both the floor and wall were cleaned during inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Observed multiple scoops stored in bulk food containers (flour, food color, etc.), in direct contact with food. Food color scoop visibly dirty. Flour scoop not visibly dirty. Corrected during inspection. Food color discarded. Flour scoop removed from bulk container and put away for washing. Do not store scoops in bulk food containers to reduce the risk of cross contamination.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Big walk-in cooler interior walls and ceiling finishing was peeling. Repair or replace wall and ceiling finishing. Ensure all surfaces are made of material that is smooth, durable, impervious and easily cleanable to facilitate effective cleaning and sanitizing procedures. Correct by Sept 4, 2025.The small cooler's, wooden storage shelving was overworn and pitted. Repair or replace damaged storage shelving. Ensure all surfaces are made of material that is smooth, durable, impervious and easily cleanable to facilitate effective cleaning and sanitizing procedures. Correct by Sept 4, 2025.Two floor tiles in the small walk-in cooler were worn out and missing pieces. Repair or replace damaged flooring. Ensure all surfaces are made of material that is smooth, durable, impervious and easily cleanable to facilitate effective cleaning and sanitizing procedures. Correct by Sept 26, 2025.
- 23. Is the facility maintained in a clean and sanitary condition?
- A written sanitation program was not readily available onsite at the time of inspection. Please implement an effective sanitation program and have in place a written documentation reviewed at least once every month.Resources:AHS Cleaning Schedule checklist emailed with inspection report. Please customize as per your facility requirements.-https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-cleaning-schedule-template.pdf
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?