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Tao's Kitchen

5208 50 Avenue Wetaskiwin AB T6E 0S8 · Food - General

12 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Cleaning cloths were not stored in a sanitizer solution during periods of inactivity.Corrective action: Cleaning cloths must be stored in an adequately concentrated sanitizer solution to remove contamination and prevent microbial growth.2. Chlorine sanitizer solution in sanitizer bucket registered at 200 ppm, which could leave chemical residues on equipment, utensils, and surfaces. Corrective action: A chlorine sanitizer concentration of 100 ppm must be maintained.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a buildup of grease on the far-right exhaust hood filters, which can contaminate food and/or reduce the efficiency of the ventilation system. Corrective action: Exhaust hood filters must be cleaned as part of your general sanitation practices.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • One of the prep table surfaces had an accumulation of debris, which could lead to cross-contamination. Corrective action: The surface of prep tables must be cleaned and sanitized as part of your general sanitation procedures.
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Cleaning cloths were not stored in a sanitizer solution during periods of inactivity.Corrective action: Cleaning cloths must be stored in an adequately concentrated sanitizer solution to remove contamination and prevent microbial growth.2. Chlorine sanitizer solution in sanitizer bucket registered at 200 ppm, which could leave chemical residues on equipment, utensils, and surfaces. Corrective action: A chlorine sanitizer concentration of 100 ppm must be maintained.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Dried orange peels were found sitting on the shelf of the dry storage area. The operator indicated that these were for personal use, so I instructed him to move them to the office area. Going forward, food items not intended for commercial use should be stored separately from food items that will used in your facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a buildup of grease on the far-right exhaust hood filters, which can contaminate food and/or reduce the efficiency of the ventilation system. Corrective action: Exhaust hood filters must be cleaned as part of your general sanitation practices.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • One of the prep table surfaces had an accumulation of debris, which could lead to cross-contamination. Corrective action: The surface of prep tables must be cleaned and sanitized as part of your general sanitation procedures.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Violation Observed:No sanitizer solution was available for sanitizing food contact surfaces, and contaminated cleaning cloths were being used and left out on counters.Corrective Action:Cleaning cloths must be stored in an approved sanitizer solution between uses to prevent cross-contamination. During the inspection, a fresh batch of bleach and water solution was prepared, and both violations were corrected on-site.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Several food items in the walk-in cooler were found uncovered. Additionally, a bag of carrots was observed stored directly on the floor, and a few cooked items were being stored in cardboard containers
    • 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?
      • There is small gap under the receiving door. Please install weather stripping to prevent access by pests.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    3 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • It was noted that a can of 2% milk had a use by date that expired on March 17th.This deficiency was reviewed with the operator.Make sure that dates are verified regularly.This food product was thrown away during the inspection
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Some food items in the walk-in cooler were not covered when stored. Staff was notified and this was corrected. Please ensure food items are always covered when stored.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A build-up of dust, debris, and/or food particles was observed on the following surfaces:- Upper surfaces of the dishwasher.- beneath the dishwashing sink and around grease trap.- beneath the three-compartment sink.Please ensure these areas are thoroughly cleaned and sanitized.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were on the counter when not in use. Educated operator on having cleaning cloths dispersed in sanitizer pails when not in use. QUATS sanitizer solution measured at 200ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat stored directly touching the floor in the walk in cooler. Staff placed food item on the bottom of the shelving rack.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Operator informed me that the dishwasher takes about an hour to warm up so was unable to get a temperature reading of 71C at dish level.Please ensure dishwasher meets the required temperatures during the start of service. Temperature should be monitored and be 71C at dish level.In the meantime, the three compartment sink was used to wash and sanitize food equipment.
    • 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 evidence of pests. Operator had no pest control records in place.Please ensure pest control checklist records are maintained monthly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cutting boards that were stored in the shelving rack had deep grooves and were improperly finished.Please ensure these are replaced.
  10. Risk Management Inspection

    0 infractions

  11. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical high temperature dishwasher is still not adequately sanitizing dishes.The temperature of the dishwasher was checked with a max/min waterproof thermometer which indicate 65 Celsius.Please repair dishwasher and temperature of high heat rinse cycle should be at 71 Celsius at plate level. In the meantime, please ensure that additional sanitizing step with the use of dishwasher must be continued until repair of dishwasher.
  12. Initial Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Please purchase unscented bleach and mix 1/2 teaspoon of bleach per liter water to obtain 100 ppm for sanitization of equipment and food contact surfaces.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical high temperature dishwasher is not adequately sanitizing dishes.The temperature of the dishwasher was checked with a max/min waterproof thermometer (ran 4 cycles) which indicate; 65, 66, 67 and 67.4 Celsius.Please repair dishwasher and temperature of high heat rinse cycle should be at 71 Celsius at plate level.Have a waterproof maximum and minimum thermometer to put through the dishwasher to check the high heat sanitizing cycle and ensure that Temperature logs for the dishwasher are maintained daily.
    • 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?
      • Operator was provided (with email attachment) the AHS pests control checklist. This is a general checklist that will assist in complying for pests and conditions that could lead to pest infestation. The pest checklist for self-monitoring can be printed here: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Prep table surface is in disrepair (have few holes on top) and improperly finished.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoop and metal strainer were found to be in poor condition (cracked and piece missing). Advised that any containers/utensils that are cracked, broken or heavily damaged should be discarded as they can no longer be appropriately cleaned and sanitized and to reduce the chances of pieces of plastic pieces ending up in food items and to avoid physical hazard.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • It was observed that thorough cleaning in the kitchen is required (baseboards, flooring and hard to reach areas under the cooking equipment and prep tables).Please clean all the noted areas now and on regular basis. Please have a written cleaning schedule and a complete list of all the cleaning sanitizing agents used in the facility.