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The Pan Pan Express

206 - 2 Hebert Road St. Albert AB T8N 5T8 · Food - General

15 inspections

  1. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tiles were noted to be porous in the food prep area. Please replace ceiling tiles with smooth, easy-to-clean and moisture resistant state.
  2. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were noted on prep counters. Please ensure that all cleaning cloths must be stored in the sanitizing solution at all times. Please do not leave cleaning cloths on prep counters.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • It was noted food handlers were not washing hands between tasks and were unaware of glove guidelines. Importance of hand washing and proper glove guidelines were discussed with the operator during the inspection. Hand s must be washed before putting gloves on, after taking them off and between glove change, before handling ready-to-eat food items and clean dishes and after handling soiled dishes and raw meat. Please wash hands.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat was noted to be stored on top of dumpling dough. Please be advised to store raw meat either at the bottom shelf or in a designated area located away from ready-to-eat food items. Raw meat was moved during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Nonfood related items were noted to be stored with food related items. Please designate an area to store nonfood related items located away from food related items. 2. Soiled laundry and roll of paper towels were noted to be stored in the employee washroom.Please be advised not to store anything in the washroom. Please remove all items from the washroom.3. Cardboard boxes were being used to store food items. Please acquire food related containers to store food items. 4. Scoops were noted inside of bulk containers. Please do not store scoops inside the bulk food 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?
      • Pest control records were not observed. Please ensure to maintain monthly pest control records.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Ceiling tiles were noted to be porous in the food prep area. Please replace ceiling tiles with smooth, easy-to-clean and moisture resistant state.2. The back area hand washing sink was noted to be leaking. Please repair the leak.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning and organizing is required in the facility. Please clean and organize the facility thoroughly and ensure it is maintained in a clean and sanitary state.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Buildup noted underneath the equipment located besides the front hand washing sink. Please clean the indicated area and ensure it is maintained in a clean and sanitary state at all times.
  5. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Uneven plaster surface was noted on the ceiling.2. A crack was noted in the ceiling. Please repair the ceiling and ensure it is maintained in a clean and sanitary manner at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Buildup noted underneath the equipment located besides the front hand washing sink. Please clean the indicated area and ensure it is maintained in a clean and sanitary state at all times.
  6. Risk Management Inspection

    9 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Hand hygiene is not occurring between tasks, food handlers observed using apron and wiping cloths, to wipe hands, single use gloves are being reused. Food handlers are not aware of proper handwashing procedure and are either wiping hands using wiping cloth, rinsing hands without using hand washing soap, not rubbing hands adequately using soap, or drying hands using a soiled wiping cloth.
    • 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?
      • Food handlers exhibited a general lack of basic food safety knowledge and were exhibiting proper food handling.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food items including raw chicken feet are stored uncovered in the walk-in-cooler. Food items including raw meat, produce are stored on the floor of the walk-in-cooler and in the dry storage area. Raw meats stored above and besides ready to eat foods in the walk-in cooler.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Nonfood grade containers were being used to store food items. Ensure all utensils and containers are composed of food grade material.2. Nonfood grade plastic containers are being used to store food items.3. Aprons and paper towels were stored in the washroom. Please note that food related items must not be stored in the washroom. These were moved during the inspection.
    • 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 are not available.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Holes are noted in the walls throughout the facility. 2. Uneven plaster surface was noted on the ceiling.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Debris noted on clean dishes. Please clean and sanitize all clean dishes.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written cleaning schedules are not available.Please create written cleaning schedule and implement them.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General sanitation of the facility is not maintained, dirt/debris build up observed throughout the facility. Buildup noted underneath and inside all equipment, walls, floors, corners, walk-in-cooler, front area, etc.
  7. Risk Management Inspection

    17 infractions

    • 01. Is the food facility in compliance with verbal and/or written approvals and/or orders issued by an Executive Officer, and is the Executive Officer able to exercise their duties without obstruction or interference?
      • The operator became aggressive during the inspection. PHIs had to leave the facility prior to completing the inspection.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Cleaning cloths are being left on the counter instead of being stored in an effective sanitizer concentration. Cleaning cloths are in physical contact with perishable food items and are also being used to dry and wipe hands. 2. Food contact surfaces are not being sanitized between tasks (raw meat vs clean dishes vs soiled dishes vs food handling, etc.). 3. Food processing equipment (meat grinder) is not being cleaned following each use or at four-hour intervals.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Hand hygiene is not occurring between tasks, food handlers observed using apron and wiping cloths, to wipe hands, single use gloves are being reused. Food handlers are not aware of proper handwashing procedure and are either wiping hands using wiping cloth, rinsing hands without using hand washing soap, not rubbing hands adequately using soap, or drying hands using a soiled wiping cloth.
    • 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?
      • Food handlers exhibited a general lack of basic food safety knowledge and were exhibiting proper food handling.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Food contact surfaces are not being sanitized between tasks (raw meat vs clean dishes vs soiled dishes vs food handling, etc.). 2. Food items including raw chicken feet are stored uncovered in the walk-in-cooler. Food items including raw meat, produce are stored on the floor of the walk-in-cooler and in the dry storage area. Raw meats stored above and besides ready to eat foods in the walk-in cooler.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. There were open tin cans of sauce being stored at room temperature. Once a can is opened, the leftover contents of the can are to be transferred to a re-usable food grade container. Do not leave food contents in the can. 2. A blue Rubbermaid container was used to store bulk food items. The container did not appear to be composed of food grade material.Ensure all utensils and containers are composed of food grade material.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Cracked food storage containers observed to be is use. Garbage bins are being used as shelves to hold food storage containers during food preparation. 2. Cardboard containers are observed to store food items.3. Scoops are being stored inside the bulk food containers and are in direct contact with food items. These scoops are not being cleaned/sanitized on regular basis. Bulk food containers are visible soiled. 4. Nonfood related items as well as staff personal items were noted to be stored with food items. 5. Customer and cashier area had food items stored on the floor. 6. Garbage bags and grocery bags are being used to store food items.7. Nonfood grade plastic containers are being used to store food items.
    • 09. Are chemicals stored and handled in a safe manner?
      • WD-40 was noted to be stored with food related items.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Proper thawing procedures are not being followed. The surface temperature of raw meat that is being thawed in two dishwashing sinks is noted to be at 11 degrees Celsius. 2. Perishable foods (raw meat and cooked chicken feet) are stored at room temperature and on the floor for extended periods (longer than two hours).
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Manual dishwashing procedures are not being used, following use with raw meat, dishes observed to be rinsed and immediately stored.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The Faucet of front handwash sink is leaking.
    • 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 are not available.
    • 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?
      • An up to date food handling permit was not posted onsite. Ensure that a current food handling permit is posted.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Holes are noted in the walls throughout the facility. 2. Two cardboards along with a duct tape are noted to be covering the ceiling vent. 3. The faucet of the front hand washing sink is leaking. 4. Paint was noted to be peeling from multiple ceiling tiles. 5. Uneven plaster surface was noted on the ceiling. 6. Bare plywood storage shelves noted in the front storage area. Please seal these shelves and ensure they are maintained in a smooth, easy to clean and moisture resistant state.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Clean dishes are noted to be in physical contact with raw meat. 2. A container covered with raw chicken juice was noted to be stored with clean dishes.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written cleaning schedules are not available.Please create written cleaning schedule and implement them.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General sanitation of the facility is not maintained, dirt/debris build up observed throughout the facility. Buildup noted underneath and inside all equipment, walls, floors, corners, walk-in-cooler, front area, etc.
  8. Risk Management Inspection

    17 infractions

    • 01. Is the food facility in compliance with verbal and/or written approvals and/or orders issued by an Executive Officer, and is the Executive Officer able to exercise their duties without obstruction or interference?
      • The operator became aggressive during the inspection. PHIs had to leave the facility prior to completing the inspection.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Cleaning cloths are being left on the counter instead of being stored in an effective sanitizer concentration. Cleaning cloths are in physical contact with perishable food items and are also being used to dry and wipe hands. 2. Food contact surfaces are not being sanitized between tasks (raw meat vs clean dishes vs soiled dishes vs food handling, etc.). 3. Food processing equipment (meat grinder) is not being cleaned following each use or at four-hour intervals.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Hand hygiene is not occurring between tasks, food handlers observed using apron and wiping cloths, to wipe hands, single use gloves are being reused. Food handlers are not aware of proper handwashing procedure and are either wiping hands using wiping cloth, rinsing hands without using hand washing soap, not rubbing hands adequately using soap, or drying hands using a soiled wiping cloth.
    • 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?
      • Food handlers exhibited a general lack of basic food safety knowledge and were exhibiting proper food handling.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Food contact surfaces are not being sanitized between tasks (raw meat vs clean dishes vs soiled dishes vs food handling, etc.). 2. Food items including raw chicken feet are stored uncovered in the walk-in-cooler. Food items including raw meat, produce are stored on the floor of the walk-in-cooler and in the dry storage area. Raw meats stored above and besides ready to eat foods in the walk-in cooler.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. There were open tin cans of sauce being stored at room temperature. Once a can is opened, the leftover contents of the can are to be transferred to a re-usable food grade container. Do not leave food contents in the can. 2. A blue Rubbermaid container was used to store bulk food items. The container did not appear to be composed of food grade material.Ensure all utensils and containers are composed of food grade material.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Cracked food storage containers observed to be is use. Garbage bins are being used as shelves to hold food storage containers during food preparation. 2. Cardboard containers are observed to store food items.3. Scoops are being stored inside the bulk food containers and are in direct contact with food items. These scoops are not being cleaned/sanitized on regular basis. Bulk food containers are visible soiled. 4. Nonfood related items as well as staff personal items were noted to be stored with food items. 5. Customer and cashier area had food items stored on the floor. 6. Garbage bags and grocery bags are being used to store food items.7. Nonfood grade plastic containers are being used to store food items.
    • 09. Are chemicals stored and handled in a safe manner?
      • WD-40 was noted to be stored with food related items.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Proper thawing procedures are not being followed. The surface temperature of raw meat that is being thawed in two dishwashing sinks is noted to be at 11 degrees Celsius. 2. Perishable foods (raw meat and cooked chicken feet) are stored at room temperature and on the floor for extended periods (longer than two hours).
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Manual dishwashing procedures are not being used, following use with raw meat, dishes observed to be rinsed and immediately stored.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The Faucet of front handwash sink is leaking.
    • 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 are not available.
    • 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?
      • An up to date food handling permit was not posted onsite. Ensure that a current food handling permit is posted.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Holes are noted in the walls throughout the facility. 2. Two cardboards along with a duct tape are noted to be covering the ceiling vent. 3. The faucet of the front hand washing sink is leaking. 4. Paint was noted to be peeling from multiple ceiling tiles. 5. Uneven plaster surface was noted on the ceiling. 6. Bare plywood storage shelves noted in the front storage area. Please seal these shelves and ensure they are maintained in a smooth, easy to clean and moisture resistant state.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Clean dishes are noted to be in physical contact with raw meat. 2. A container covered with raw chicken juice was noted to be stored with clean dishes.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written cleaning schedules are not available.Please create written cleaning schedule and implement them.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General sanitation of the facility is not maintained, dirt/debris build up observed throughout the facility. Buildup noted underneath and inside all equipment, walls, floors, corners, walk-in-cooler, front area, etc.
  9. Risk Management Inspection

    17 infractions

    • 01. Is the food facility in compliance with verbal and/or written approvals and/or orders issued by an Executive Officer, and is the Executive Officer able to exercise their duties without obstruction or interference?
      • The operator became aggressive during the inspection. PHIs had to leave the facility prior to completing the inspection.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Cleaning cloths are being left on the counter instead of being stored in an effective sanitizer concentration. Cleaning cloths are in physical contact with perishable food items and are also being used to dry and wipe hands. 2. Food contact surfaces are not being sanitized between tasks (raw meat vs clean dishes vs soiled dishes vs food handling, etc.). 3. Food processing equipment (meat grinder) is not being cleaned following each use or at four-hour intervals.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Hand hygiene is not occurring between tasks, food handlers observed using apron and wiping cloths, to wipe hands, single use gloves are being reused. Food handlers are not aware of proper handwashing procedure and are either wiping hands using wiping cloth, rinsing hands without using hand washing soap, not rubbing hands adequately using soap, or drying hands using a soiled wiping cloth.
    • 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?
      • Food handlers exhibited a general lack of basic food safety knowledge and were exhibiting proper food handling.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Food contact surfaces are not being sanitized between tasks (raw meat vs clean dishes vs soiled dishes vs food handling, etc.). 2. Food items including raw chicken feet are stored uncovered in the walk-in-cooler. Food items including raw meat, produce are stored on the floor of the walk-in-cooler and in the dry storage area. Raw meats stored above and besides ready to eat foods in the walk-in cooler.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. There were open tin cans of sauce being stored at room temperature. Once a can is opened, the leftover contents of the can are to be transferred to a re-usable food grade container. Do not leave food contents in the can. 2. A blue Rubbermaid container was used to store bulk food items. The container did not appear to be composed of food grade material.Ensure all utensils and containers are composed of food grade material.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Cracked food storage containers observed to be is use. Garbage bins are being used as shelves to hold food storage containers during food preparation. 2. Cardboard containers are observed to store food items.3. Scoops are being stored inside the bulk food containers and are in direct contact with food items. These scoops are not being cleaned/sanitized on regular basis. Bulk food containers are visible soiled. 4. Nonfood related items as well as staff personal items were noted to be stored with food items. 5. Customer and cashier area had food items stored on the floor. 6. Garbage bags and grocery bags are being used to store food items.7. Nonfood grade plastic containers are being used to store food items.
    • 09. Are chemicals stored and handled in a safe manner?
      • WD-40 was noted to be stored with food related items.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Proper thawing procedures are not being followed. The surface temperature of raw meat that is being thawed in two dishwashing sinks is noted to be at 11 degrees Celsius. 2. Perishable foods (raw meat and cooked chicken feet) are stored at room temperature and on the floor for extended periods (longer than two hours).
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Manual dishwashing procedures are not being used, following use with raw meat, dishes observed to be rinsed and immediately stored.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The Faucet of front handwash sink is leaking.
    • 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 are not available.
    • 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?
      • An up to date food handling permit was not posted onsite. Ensure that a current food handling permit is posted.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Holes are noted in the walls throughout the facility. 2. Two cardboards along with a duct tape are noted to be covering the ceiling vent. 3. The faucet of the front hand washing sink is leaking. 4. Paint was noted to be peeling from multiple ceiling tiles. 5. Uneven plaster surface was noted on the ceiling. 6. Bare plywood storage shelves noted in the front storage area. Please seal these shelves and ensure they are maintained in a smooth, easy to clean and moisture resistant state.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Clean dishes are noted to be in physical contact with raw meat. 2. A container covered with raw chicken juice was noted to be stored with clean dishes.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written cleaning schedules are not available.Please create written cleaning schedule and implement them.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General sanitation of the facility is not maintained, dirt/debris build up observed throughout the facility. Buildup noted underneath and inside all equipment, walls, floors, corners, walk-in-cooler, front area, etc.
  10. Risk Management Inspection

    16 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Cleaning cloths are being left on the counter instead of being stored in an effective sanitizer concentration. Cleaning cloths are in physical contact with perishable food items and are also being used to dry and wipe hands. 2. Food contact surfaces are not being sanitized between tasks (raw meat vs clean dishes vs soiled dishes vs food handling, etc.). 3. Food processing equipment (meat grinder) is not being cleaned following each use or at four-hour intervals.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Hand hygiene is not occurring between tasks, food handlers observed using apron and wiping cloths, to wipe hands, single use gloves are being reused. Food handlers are not aware of proper handwashing procedure and are either wiping hands using wiping cloth, rinsing hands without using hand washing soap, not rubbing hands adequately using soap, or drying hands using a soiled wiping cloth.
    • 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?
      • Food handlers exhibited a general lack of basic food safety knowledge and were exhibiting proper food handling.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Food contact surfaces are not being sanitized between tasks (raw meat vs clean dishes vs soiled dishes vs food handling, etc.). 2. Food items including raw chicken feet are stored uncovered in the walk-in-cooler. Food items including raw meat, produce are stored on the floor of the walk-in-cooler and in the dry storage area. Raw meats stored above and besides ready to eat foods in the walk-in cooler.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. There were open tin cans of sauce being stored at room temperature. Once a can is opened, the leftover contents of the can are to be transferred to a re-usable food grade container. Do not leave food contents in the can. 2. A blue Rubbermaid container was used to store bulk food items. The container did not appear to be composed of food grade material.Ensure all utensils and containers are composed of food grade material.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Cracked food storage containers observed to be is use. Garbage bins are being used as shelves to hold food storage containers during food preparation. 2. Cardboard containers are observed to store food items.3. Scoops are being stored inside the bulk food containers and are in direct contact with food items. These scoops are not being cleaned/sanitized on regular basis. Bulk food containers are visible soiled. 4. Nonfood related items as well as staff personal items were noted to be stored with food items. 5. Customer and cashier area had food items stored on the floor. 6. Garbage bags and grocery bags are being used to store food items.7. Nonfood grade plastic containers are being used to store food items.
    • 09. Are chemicals stored and handled in a safe manner?
      • WD-40 was noted to be stored with food related items.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Proper thawing procedures are not being followed. The surface temperature of raw meat that is being thawed in two dishwashing sinks is noted to be at 11 degrees Celsius. 2. Perishable foods (raw meat and cooked chicken feet) are stored at room temperature and on the floor for extended periods (longer than two hours).
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Manual dishwashing procedures are not being used, following use with raw meat, dishes observed to be rinsed and immediately stored.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The Faucet of front handwash sink is leaking.
    • 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 are not available.
    • 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?
      • An up to date food handling permit was not posted onsite. Ensure that a current food handling permit is posted.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Holes are noted in the walls throughout the facility. 2. Two cardboards along with a duct tape are noted to be covering the ceiling vent. 3. The faucet of the front hand washing sink is leaking. 4. Paint was noted to be peeling from multiple ceiling tiles. 5. Uneven plaster surface was noted on the ceiling.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Clean dishes are noted to be in physical contact with raw meat. 2. A container covered with raw chicken juice was noted to be stored with clean dishes.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written cleaning schedules are not available.Please create written cleaning schedule and implement them.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General sanitation of the facility is not maintained, dirt/debris build up observed throughout the facility. Buildup noted underneath and inside all equipment, walls, floors, corners, walk-in-cooler, front area, etc.
  11. Monitoring Inspection

    16 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Cleaning cloths are being left on the counter instead of being stored in an effective sanitizer concentration. Cleaning cloths are in physical contact with perishable food items and are also being used to dry and wipe hands. 2. Food contact surfaces are not being sanitized between tasks (raw meat vs clean dishes vs soiled dishes vs food handling, etc.). 3. Food processing equipment (meat grinder) is not being cleaned following each use or at four-hour intervals.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Hand hygiene is not occurring between tasks, food handlers observed using apron and wiping cloths, to wipe hands, single use gloves are being reused. Food handlers are not aware of proper handwashing procedure and are either wiping hands using wiping cloth, rinsing hands without using hand washing soap, not rubbing hands adequately using soap, or drying hands using a soiled wiping cloth.
    • 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?
      • Food handlers exhibited a general lack of basic food safety knowledge and were exhibiting proper food handling.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Food contact surfaces are not being sanitized between tasks (raw meat vs clean dishes vs soiled dishes vs food handling, etc.). 2. Food items including raw chicken feet are stored uncovered in the walk-in-cooler. Food items including raw meat, produce are stored on the floor of the walk-in-cooler and in the dry storage area. Raw meats stored above and besides ready to eat foods in the walk-in cooler.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Cracked food storage containers observed to be is use. Garbage bins are being used as shelves to hold food storage containers during food preparation. 2. Cardboard containers are observed to store food items.3. Scoops are being stored inside the bulk food containers and are in direct contact with food items. These scoops are not being cleaned/sanitized on regular basis. Bulk food containers are visible soiled. 4. Nonfood related items as well as staff personal items were noted to be stored with food items.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. There were open tin cans of sauce being stored at room temperature. Once a can is opened, the leftover contents of the can are to be transferred to a re-usable food grade container. Do not leave food contents in the can. 2. A blue Rubbermaid container was used to store bulk food items. The container did not appear to be composed of food grade material.Ensure all utensils and containers are composed of food grade material.
    • 09. Are chemicals stored and handled in a safe manner?
      • WD-40 was noted to be stored with food related items.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Proper thawing procedures are not being followed. The surface temperature of raw meat that is being thawed in two dishwashing sinks is noted to be at 11 degrees Celsius. 2. Perishable foods (raw meat and cooked chicken feet) are stored at room temperature and on the floor for extended periods (longer than two hours).
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Manual dishwashing procedures are not being used, following use with raw meat, dishes observed to be rinsed and immediately stored.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. No paper towel available for handwash sink located at the back of the kitchen.2. Back handwash sink is not accessible to food handlers. The handwash sink area is being used as a food preparation and storage. 3. The Faucet of front handwash sink is leaking.
    • 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 are not available.
    • 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?
      • An up to date food handling permit was not posted onsite. Ensure that a current food handling permit is posted.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. A duct tape is being used to cover holes in dishwashing area wall. 2. Two cardboards along with a duct tape are noted to be covering the ceiling vent. 3. The faucet of the front hand washing sink is leaking.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Clean dishes are noted to be in physical contact with raw meat.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General sanitation of the facility is not maintained, dirt/debris build up observed throughout the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written cleaning schedules are not available.Please create written cleaning schedule and implement them.
  12. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. There were open tin cans of sauce being stored at room temperature. Once a can is opened, the leftover contents of the can are to be transferred to a re-usable food grade container. Do not leave food contents in the can. 2. A blue Rubbermaid container was used to store bulk food items. The container did not appear to be composed of food grade material.Ensure all utensils and containers are composed of food grade material.
    • 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?
      • An up to date food handling permit was not posted onsite. Ensure that a current food handling permit is posted.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning and organizing had been done.- Areas to note include; shelving above the dishwashing sink, walk-in cooler fan covers, handles of line cooler that is no longer in use. Written procedures were not available. Please create written cleaning schedule and implement them.
  13. Risk Management Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1 and 2 There was chlorine sanitizer made up at 100ppm with the cleaning cloth in the bucket.3. Food contact surfaces were not being cleaned and sanitized in between tasks. Please be advised to sanitize food contact surfaces using one of the approved sanitizers in between tasks.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • 1. Food handlers were not washing hands in between tasks. Please be advised that hands must be washed in between tasks, after handling raw meat, and before handling ready-to-eat food products, after handling garbage bins, before putting gloves on and after taking them off. Please wash your hands. 2. Food handlers were unaware of glove policy. Used gloves were noted to be stored on prep counter next to dumpling filling. Please be advised that gloves must be discarded after each use and in between tasks. Please do not reuse gloves. Please wash hands.
    • 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?
      • 1. Food handlers were observed to be prepping food (raw meat) while performing dishwashing. Food handlers were not exhibiting good food handling practices. Please be advised not to perform both tasks at the same time. Please either perform food prep conduct dishwashing at any given time. 2. Bacon was not being processed and they had decided not to make it any longer.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Nonfood related items were no longer stored with food related items. 2. Garbage bags and grocery bags were not being used to store food and food related items. 3. Cardboard boxes were not being used to store food items and food related items. 4. Containers for scooping purposes were noted in bulk food containers. The large rice pail had a container being used as a scoop that did not have a handle. Removed and discussed during the inspection.All bulk food container scoops must be stored in a way that protect food items from contamination. Please ensure that scoops are stored properly. 5. Staff personal items such as jackets and purses were no longer stored with/on top of food and food related items. 6. Rolls of paper towels were observed to be stored in the washroom. Please be advised not store paper towels in the washroom.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***There were scrapers stored between the counter and the wall. Removed during the inspection and indicated that this was unacceptable. Indicated it was also unacceptable to store between the counters and the sink. There were knives stored in the same area on a magnetic strip this was good.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwashing poster had information written in Chinese posted by the sink. Dishwashing was not observed at this time.It was noted that the facility was not following proper manual dishwashing procedures. The facility was observed to be rinsing dishes in the middle sink with meat stored in the sanitizing sink. Dishes were not being washed with soap and being sanitized. Please follow following dishwashing procedures: - wash with soap and water in the first sink, - rinse with clean water in the second sink, - prepare bleach solution in the third sink. Leave clean dishes fully submerged in the bleach solution for at least two minutes. - Air dry all dishes.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning and organizing had been done.Written procedures were not available. PHI-t Lao will send cleaning procedures information. Please create written cleaning schedule and implement them.
  14. Risk Management Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. A sanitizing solution to sanitize food contact surfaces was not observed. Please ensure one of the approved sanitizing solutions are available in the facility to sanitize food contact surfaces. Following are the approved sanitizers:- a bleach solution at 100 ppm. - a quaternary ammonium solution at 200 ppm. - an Iodine solution between 12.5 to 25 ppm. 2. Cleaning cloths were observed to be stored on prep counters. All cleaning cloths must be stored in a sanitizing solution at all times. Please do not store cleaning cloths on prep counters. 3. Food contact surfaces were not being cleaned and sanitized in between tasks. Please be advised to sanitize food contact surfaces using one of the approved sanitizers in between tasks.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • 1. Food handlers were not washing hands in between tasks. Please be advised that hands must be washed in between tasks, after handling raw meat, and before handling ready-to-eat food products, after handling garbage bins, before putting gloves on and after taking them off. Please wash your hands. 2. Food handlers were unaware of glove policy. Used gloves were noted to be stored on prep counter next to dumpling filling. Please be advised that gloves must be discarded after each use and in between tasks. Please do not reuse gloves. Please wash hands.
    • 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?
      • 1. Food handlers were observed to be prepping food (raw meat) while performing dishwashing. Food handlers were not exhibiting good food handling practices. Please be advised not to perform both tasks at the same time. Please either perform food prep conduct dishwashing at any given time. 2. Bacon was noted to be stored at room temperature. Please provide food safety information along with water activity and pH testing records to this office in order to keep this product at room temperature.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Raw meat was observed to be stored on top of ready-to-eat food items/produce. Raw meat must be stored either on the bottom shelf or in a designated area located away from ready-to-food items.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Nonfood related items were stored with food related items. Please be advised that all nonfood related items must be stored in a designated area located away from food prep and storage area. Please designate an area to store nonfood related items. 2. Garbage bags and grocery bags were being used to store food and food related items. Please be advised that garbage bags and grocery bags are not made of food grade material and must not be used to store food items. Please acquire food grade bags to store food items. 3. Cardboard boxes were being used to store food items and food related items. Please be advised that cardboard containers cannot be cleaned and sanitized and must not be used to food and food related items. Please acquire food grade containers to store food items. 4. Containers for scooping purposes were noted in bulk food containers. All bulk food container scoops must be stored in a way that protect food items from contamination. Please ensure that scoops are stored properly. 5. Staff personal items such as jackets and purses were stored with/on top of food and food related items. All staff personal items must be stored in a designated area located away from food and food prep area. Please designate an area to store staff personal items. 6. Rolls of paper towels were observed to be stored in the washroom. Please be advised not store paper towels in the washroom.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chemicals were observed to be stored with food items and food related items. All chemicals must be stored in a designated area located away from food prep and storage area. Please designate an area to store chemicals. Please do not store chemicals with food items.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Chinese bacon was noted to be stored at room temperature. The operator indicated that they marinate the bacon and leave it at room temperature of two days. Please provide food safety information on this product along with water activity and pH test. The operator advised that they will be leaving the bacon in the walk-in-cooler moving forward.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • It was noted that the facility was not following proper manual dishwashing procedures. The facility was observed to be rinsing dishes in the middle sink with meat stored in the sanitizing sink. Dishes were not being washed with soap and being sanitized. Please follow following dishwashing procedures: - wash with soap and water in the first sink, - rinse with clean water in the second sink, - prepare bleach solution in the third sink. Leave clean dishes fully submerged in the bleach solution for at least two minutes. - Air dry all dishes.
    • 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?
      • Weather strip was observed to be missing from the facility's screen door. Please install the missing weather strip. Please maintain pest control records.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safe certificate was not observed.Please complete the course and submit a copy of the food safe certificate to this office.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Containers that are being used for food storage purposes were noted to be damaged. Please remove all damaged food storage containers. 2. Dishes were stored next to raw meat. Please be advised that all clean dishes must be away prior ot prepping raw meat. 3. Food items were being stored on garbage cans. Please do not store food items on garbage cans. 4. Debris buildup was noted in clean dishes. Please wash/sanitize all dishes. 5. Food storage containers were not being cleaned in between batches. Used empty containers were noted throughout the facility. Please ensure to wash/sanitize all containers after each use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning and organizing is required throughout the facility. Excessive dust and debris accumulation along with grease build up was noted throughout the facility. Please clean and organize the facility thoroughly and ensure it is maintained in a clean and sanitary manner at all times. Please create written cleaning schedule and implement them.
  15. Monitoring Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. A sanitizing solution to sanitize food contact surfaces was not observed. Please ensure one of the approved sanitizing solutions are available in the facility to sanitize food contact surfaces. Following are the approved sanitizers:- a bleach solution at 100 ppm. - a quaternary ammonium solution at 200 ppm. - an Iodine solution between 12.5 to 25 ppm. 2. Cleaning cloths were observed to be stored on prep counters. All cleaning cloths must be stored in a sanitizing solution at all times. Please do not store cleaning cloths on prep counters. 3. Food contact surfaces were not being cleaned and sanitized in between tasks. Please be advised to sanitize food contact surfaces using one of the approved sanitizers in between tasks.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • 1. Food handlers were not washing hands in between tasks. Please be advised that hands must be washed in between tasks, after handling raw meat, and before handling ready-to-eat food products, after handling garbage bins, before putting gloves on and after taking them off. Please wash your hands. 2. Food handlers were unaware of glove policy. Used gloves were noted to be stored on prep counter next to dumpling filling. Please be advised that gloves must be discarded after each use and in between tasks. Please do not reuse gloves. Please wash hands.
    • 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?
      • 1. Food handlers were observed to be prepping food (raw meat) while performing dishwashing. Food handlers were not exhibiting good food handling practices. Please be advised not to perform both tasks at the same time. Please either perform food prep conduct dishwashing at any given time. 2. Bacon was noted to be stored at room temperature. Please provide food safety information along with water activity and pH testing records to this office in order to keep this product at room temperature.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Raw meat was observed to be stored on top of ready-to-eat food items/produce. Raw meat must be stored either on the bottom shelf or in a designated area located away from ready-to-food items.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Nonfood related items were stored with food related items. Please be advised that all nonfood related items must be stored in a designated area located away from food prep and storage area. Please designate an area to store nonfood related items. 2. Garbage bags and grocery bags were being used to store food and food related items. Please be advised that garbage bags and grocery bags are not made of food grade material and must not be used to store food items. Please acquire food grade bags to store food items. 3. Cardboard boxes were being used to store food items and food related items. Please be advised that cardboard containers cannot be cleaned and sanitized and must not be used to food and food related items. Please acquire food grade containers to store food items. 4. Containers for scooping purposes were noted in bulk food containers. All bulk food container scoops must be stored in a way that protect food items from contamination. Please ensure that scoops are stored properly. 5. Staff personal items such as jackets and purses were stored with/on top of food and food related items. All staff personal items must be stored in a designated area located away from food and food prep area. Please designate an area to store staff personal items. 6. Rolls of paper towels were observed to be stored in the washroom. Please be advised not store paper towels in the washroom.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chemicals were observed to be stored with food items and food related items. All chemicals must be stored in a designated area located away from food prep and storage area. Please designate an area to store chemicals. Please do not store chemicals with food items.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Chinese bacon was noted to be stored at room temperature.Please provide food safety information on this product along with water activity and pH test.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • It was noted that the facility was not following proper manual dishwashing procedures. The facility was observed to be rinsing dishes in the middle sink with meat stored in the sanitizing sink. Dishes were not being washed with soap and being sanitized. Please follow following dishwashing procedures: - wash with soap and water in the first sink, - rinse with clean water in the second sink, - prepare bleach solution in the third sink. Leave clean dishes fully submerged in the bleach solution for at least two minutes. - Air dry all dishes.
    • 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?
      • Weather strip was observed to be missing from the facility's screen door. Please install the missing weather strip. Please maintain pest control records.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safe certificate was not observed.Please complete the course and submit a copy of the food safe certificate to this office.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Containers that are being used for food storage purposes were noted to be damaged. Please remove all damaged food storage containers. 2. Dishes were stored next to raw meat. Please be advised that all clean dishes must be away prior ot prepping raw meat. 3. Food items were being stored on garbage cans. Please do not store food items on garbage cans. 4. Debris buildup was noted in clean dishes. Please wash/sanitize all dishes. 5. Food storage containers were not being cleaned in between batches. Used empty containers were noted throughout the facility. Please ensure to wash/sanitize all containers after each use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning and organizing is required throughout the facility. Excessive dust and debris accumulation along with grease build up was noted throughout the facility. Please clean and organize the facility thoroughly and ensure it is maintained in a clean and sanitary manner at all times. Please create written cleaning schedule and implement them.