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Taste Of Northern China

3440 99 Street NW Edmonton AB T6E 5X5 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - food was stored on the floor and under shelving. Please cease and desist.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - 3 inserts of meat cooling at room temperature on the floor - temperature was 22-23'C internal temperature. PHI was informed it was made in the morning, time of inspection was 230pm. Discarded during the inspection.** - minced meat for sauce was stored at room temperature, as was a bowl of raw meat - was put back in the cooler for proper storage. ** - cut vegetables were stored at room temperature and not in the recommended ice bath or in the cooler
    • 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 was completely blocked by shelving and not accessible for proper or frequent handwashing.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - foods, beverages, and/or food equipment was stored on the floors
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - unfinished wood was observed below the ice machine - which is not smooth, cleanable, non-absorbent or durable. Refinish.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - a buildup of filth and grime was observed in public washrooms on doors, toilet bases, floors.
  6. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - raw meat and vegetables were processed in the same area at the same time. Please retrain staff that raw meat must be processed separately from vegetables and ready to eat foods at all times.** - foods, beverages, and/or food equipment was stored on the floors
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - newspaper that was not food-grade was observed stored on vegetables - immediately cease and desist this practice.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - multiple cut and processed vegetables were stored at room temperature and not 4 degrees Celsius or below as required. Was measured and verified at 21-22'C** - cooked bok choy was stored at room temperature. Must be stored hot at 60 degrees Celsius or over OR 4 degrees Celsius or below. Was measured and verified at 24'C ext, 26'C internal - discarded during inspection
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - unfinished wood was observed below the ice machine - which is not smooth, cleanable, non-absorbent or durable. Refinish.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - A buildup of dirt, grime was observed on EVERY DOOR, door jamb, door edge, light switch, the floors in hard-to-reach areas, and on the child high chairs
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - a buildup of filth and grime was observed in all 3 washrooms on doors, toilet bases, floors.