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Tasty World Chinese Restaurant

4347 50 Street NW Edmonton AB T6L 7E8 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 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 in the main food preparation area was observed without paper towels in a dispenser. Ensure paper towels are available in a dispenser at the indicated handwashing sink.
  3. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No readily available food-contact surface sanitizer such as 100ppm bleach/chlorine was observed. Ensure a sanitizer is readily available at all times. The operator prepared a 100ppm bleach/chlorine sanitizer during the inspection.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Several used cleaning cloths were observed on the counters. Ensure used cleaning cloths are stored inside a sanitizer such as 100ppm bleach/chlorine or placed in the laundry after use.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher was measured at 0ppm bleach/chlorine sanitizer with bleach/chlorine sanitizer test strips. Ensure the indicated dishwasher is repaired to maintain a concentration of 100ppm bleach/chlorine.
    • 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 in the main food preparation area was observed without paper towels in a dispenser. Ensure paper towels are available in a dispenser at the indicated handwashing sink.
    • 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 written pest control record was observed to be maintained. Ensure a written pest control record is completed and maintained onsite.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Buildup of grime on wall to the back exit door. 2. Buildup of food debris on back upright cooler. 3. Buildup of grime on front door near the handle. 4. A buildup of grime was observed on the large chest freezer near the exit door. 1-4. Ensure that the indicated areas are cleaned and sanitized.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Grease and food debris observed on and inside of food equipment (griddle, filters for the exhaust hood, interior and exterior of the food prep cooler, interior and exterior of the upright storage coolers).
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Chest freezer. An unfinished piece of wooden board was noted being used as a divider within this food storage freezer. Operator removed this wooden board.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked meat products noted at room temperature. Foods recorded 23C. Operator indicated that they had been cooling since 09:00 that morning. Inspection conducted around 13:30.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dishwasher failed to dispense detergent and sanitizer solutions into the well of this machine.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Storage of customer reusable utensils. Some of the utensils had their eating ends pointed upwards, where the eating end would be contaminated from being picked up by the food handler.