Tapsilog Restaurant
10617 51 Avenue NW Edmonton AB T6H 0K8 · Food - General
7 inspections
- 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?
- 2026-04-29Pest control traps had been set & the monthly pest control checklist for April had been completed. **The back exterior door (southeast side) was still not tightly sealed. Management noted they will notify the landlord. **Send photo once completed.______________________2026-04-17Staff were uncertain what measures were in place for monitoring pest activity. The pest control checklist template was printed but not completed. No traps observed at the time of inspection. The back exterior door (southeast side) was not tightly sealed - light visible along the opening edge of the door.ACTION REQUIRED: implement an integrated pest control program. Set traps and keep monthly records. Ensure all doorways are tightly sealed. RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 2026-04-291. Management noted the handles for the Frigidaire freezers had been ordered - waiting to receive. **Send photo once corrected.2. Facility had obtained a scoop with a handle for the rice - the scoop was stored in a way that the handle was not in contact with the bulk product. (satisfactory).____________________2026-04-171. Handles of white Frigidaire freezers (#1 & 2) were in poor repair - plastic broken, affixed to door with tape. ACTION REQUIRED: repair the indicated freezers with smooth, washable materials (no tape).2. A container was used as a scoop in the bulk rice storage bin. The container was left in the bin when not in use. Corrected during inspection: removed. ACTION REQUIRED: discontinue storing scoops in the bulk food product.
- 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
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Two used cleaning cloths left on the counter when not in use. Corrected during inspection: discussed cleaning cloth guidelines with staff members onsite. Note, a sanitizer bucket was available and tested at 100ppm chlorine. Discussed that the facility may need multiple buckets if several cloths are in use.RESOURCE: 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)?
- **There were approximately 6 uncovered large cuts of meat (no bag or plastic wrap) in chest freezer along west wall (storage area). ACTION REQUIRED: cover all foods in food grade packaging prior to storage.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Desserts containing rice (suman, sapin-sapin, pichi-pichi, bibingka, puto, & biko) were held at room temperature. ACTION REQUIRED: provide perishability testing results (water activity & pH) to prove that products are low-risk and can be held at room temperature OR store in the refrigerator. 2. Staff unable to locate the probe thermometer. ACTION REQUIRED: ensure the facility has a probe thermometer and that all refrigerators are equipped with thermometers. RESOURCE: 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?
- Staff were uncertain what measures were in place for monitoring pest activity. The pest control checklist template was printed but not completed. No traps observed at the time of inspection. The back exterior door (southeast side) was not tightly sealed - light visible along the opening edge of the door.ACTION REQUIRED: implement an integrated pest control program. Set traps and keep monthly records. Ensure all doorways are tightly sealed. RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. Handles of white Frigidaire freezers (#1 & 2) were in poor repair - plastic broken, affixed to door with tape. ACTION REQUIRED: repair the indicated freezers with smooth, washable materials (no tape).2. A container was used as a scoop in the bulk rice storage bin. The container was left in the bin when not in use. Corrected during inspection: removed. ACTION REQUIRED: discontinue storing scoops in the bulk food product.
- 23. Is the facility maintained in a clean and sanitary condition?
- Additional cleaning recommended in the following areas:-Some meat blood spilled on base of freezer #3-Some dust/grease build up on top of paper towel dispenser-Dirt and debris build up on the floor and lower walls in back exterior vestibule (southeast side of the building)-Commercial exhaust hood was overdue for professional cleaning
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
8 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?
- Several jars of Chili Garlic Oil and Burong Isda containing what appeared to be processed vegetables were observed to be stored on the counter at room temperature. The operator indicated that the canned vegetable products were fermented, however staff were unable to confirm the recipe and/or food preparation steps as the cook who reportedly prepared the product was not present during the inspection. Please provide a written procedure for the production of the indicated food products to the health inspector for review.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- A carton of eggs was observed to be sitting in a pool of blood in the prep cooler across from the grill line. Ensure food is protected from contamination during storage. The operator cleaned and/or discarded potentially contaminated eggs during the inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Single use utensils were observed to be stored in a wicker basket that is not smooth and easy to clean. Ensure utensils and containers are smooth and easy to clean to help facilitate effective cleaning and sanitizing. The operator relocated the indicated utensils into a plastic container during the inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Several single use sauce containers were observed to be stored in a container with a buildup of food debris. Ensure food packaging is stored in a clean and sanitary manner to help prevent potential contamination. The operator cleaned the indicated storage container during the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- No thermometers were observed in the QBD and LG coolers. Ensure that the indicated coolers are equipped with thermometers.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Two Buko pies with ingredients such as milk and eggs were observed to be stored on the front counter. Ensure potentially hazardous products are stored outside of the danger zone from 4 degrees Celsius to 60 degrees Celsius. The operator indicated that the product had been on the counter for less than two hours and placed the pies in the cooler during the inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The lid on the Hamilton Beach food processor was observed to be in disrepair and is no longer smooth and easy to clean. Ensure that the indicated lid is replaced or discarded.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. A buildup of food debris was observed in the back storage room beneath the shelving. 2. A buildup of grime was observed on the floor beneath the freezers in the back storage room. 1-2. Ensure that the indicated areas are cleaned and sanitized.
- 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?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
8 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- -A bowl was observed inside the storage container (rice storage container, present on the below shelves of the preparation area). Action required:-Please use scoops to scoop out the food ingredient from the storage containers. Ensure that the handle of the scoop should not touch the food, handle should face upwards to avoid contamination of bulk storage via hands.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- - The cooked soup was observed on the cooking stove. However, the flame was off. The soup was measured at 45C. The staff member stated that it had been 30 minutes since the flame was off.Action taken:-Staff was instructed to immediately put the soup in the hot holding or cool it down quickly and transfer it to the cooler.-Time and temperature abuse concept and "danger zone" were discussed with the staff. -Education was provided to the staff not to leave the cooked food such as soups and cooked rice at room temperatures for longer period i.e., 2 hours.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- -Test papers to monitor the concentration of the sanitizer (chlorine) were expired. Action required:-Please purchase the test papers for chlorine, ensure that the test papers bottle should show the 100ppm range on it.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- - The handwashing sink had no soap dispenser at the time of inspection. Actions taken:-Staff was instructed to immediately put the soap dispenser on the handwashing sink.-Education was provided that the handwashing sink must be accessible, supplied with hot/cold water, soap dispenser and paper towels at all times.
- 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?
- - Monthly pest control monitoring is not being maintained.Action required:-Please conduct the monthly pest control monitoring and keep the records in the facility.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- - Valid food permit was not displayed to the public. Action required:-Please paste the valid food handling permit on the location which is easily visible to the public.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- - The cutting board on the preparation counter was damaged, its surface was deteriorated and had deep cuts, with a dirt buildup.Action taken:-Staff was instructed to discard the cutting board as the surface is not easily cleanable and can cause cross-contamination of food. -Staff onsite discarded the damaged cutting board and replaced with new one.
- 23. Is the facility maintained in a clean and sanitary condition?
- - There was a food debris observed inside the display coolers present near the dishwashing area. -The handles of the preparation coolers in the main kitchen area were oily. Action required:-Please clean the above-mentioned area.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?