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The Rice Bowl

Bay 160 - 151 Loutit Road Fort McMurray AB T9K 0K6 · Food - General

21 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Containers of "Amoy" brand light soy sauce was stored at room temperature. The manufacturer label indicated that the sauce must be refrigerated after opening. Informed operator that this brand of soy sauce must be refrigerated. Ensure that manufacturer labels are followed and that all high-risk food items are refrigerated if required.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The rear handwash station had no hot water. The operator indicated that the hot water supply tap is leaking when it is turned on so it was turned off. Ensure that each handwash station is supplied with both hot and cold water at all times.
  3. Demand Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Multiple badly dented cans of canned food was observed stored on the food storage shelf adjacent to the walk-in freezer. Operator indicated that those cans will be separated and disposed of. Ensure that all badly dented can food items are not used in the preparation of food and be disposed of immediately.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The rear handwash station had no hot water. The operator indicated that the hot water tap leaks when the hot water source is turned on. Ensure that the sink is repaired such that hot water is supplied at all times.
  6. 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 rear handwash station had no hot water. The operator indicated that the hot water tap leaks when the hot water source is turned on. Ensure that the sink is repaired such that hot water is supplied at all times.
  7. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A tray of uncovered dumplings were observed stored in the walk-in freezer. Ensure that all processed food items are stored in properly covered containers when not in use.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The rear handwash station had no hot water. The operator indicated that the hot water tap leaks when the hot water source is turned on. Ensure that the sink is repaired such that hot water is supplied at all times.
  8. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The walk-in cooler temperature was fluctuating between 4C and 8C. The operator indicated that a technician is scheduled to come and complete maintenance on the unit. Ensure that the cooler is repaired such that it can maintain a constant temperature of 4C or below.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The rear handwash station had no hot water. The operator indicated that the hot water tap leaks when the hot water source is turned on. Ensure that the sink is repaired such that hot water is supplied at all times.
  9. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The walk-in cooler temperature was fluctuating between 4C and 8C. The operator indicated that a technician is scheduled to come and complete maintenance on the unit. Ensure that the cooler is repaired such that it can maintain a constant temperature of 4C or below.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The rear handwash station had no hot water. The operator indicated that the hot water tap leaks when the hot water source is turned on. Ensure that the sink is repaired such that hot water is supplied at all times.
  10. Monitoring Inspection

    0 infractions

  11. Risk Management Inspection

    0 infractions

  12. 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 rear handwash station is not supplied with hot water. Ensure that all handwash stations are supplied with hot and cold potable water.
  13. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The rear handwash station is not supplied with hot water. Ensure that all handwash stations are supplied with hot and cold potable water.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The area below the deep fryers had a significant build up of grease. Ensure that the deep fryers and the surrounding areas are cleaned on a regular basis.
  14. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The chlorine test strips at the facility were expired. Ensure that staff have access to satisfactory test strips to measure sanitizer concentration.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The rear handwash station is not supplied with hot water. Ensure that all handwash stations are supplied with hot and cold potable water.
  15. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The chlorine test strips at the facility were expired. Ensure that staff have access to satisfactory test strips to measure sanitizer concentration.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The rear handwash station is not supplied with hot water. Ensure that all handwash stations are supplied with hot and cold potable water.
  16. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The chlorine test strips at the facility were expired. Ensure that staff have access to satisfactory test strips to measure sanitizer concentration.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The rear handwash station is not supplied with hot water. Ensure that all handwash stations are supplied with hot and cold potable water.
  17. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The chlorine test strips at the facility were expired. Ensure that staff have access to satisfactory test strips to measure sanitizer concentration.
  18. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was no thermometer in the pop+chip cooler. Ensure that all cold holding units have a thermometer to measure the ambient temperature.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The chlorine test strips at the facility were expired. Ensure that staff have access to satisfactory test strips to measure sanitizer concentration.
  19. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was no thermometer in the pop+chip cooler. Ensure that all cold holding units have a thermometer to measure the ambient temperature.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The chlorine test strips at the facility were expired. Ensure that staff have access to satisfactory test strips to measure sanitizer concentration.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no hot water in the rear handwash station. Ensure that the handwash station is supplied with hot water at all times.
  20. Demand 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?
      • The baseboards in the dry storage area (left of walk-in freezer) are peeling away from the wall and showing exposed, untreated portions of the wall. Ensure that the baseboard is either repaired or the wall treated so that it is smooth, non-absorbent and easily cleanable.
  21. Monitoring 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?
      • The baseboards in the dry storage area (left of walk-in freezer) are peeling away from the wall and showing exposed, untreated portions of the wall. Ensure that the baseboard is either repaired or the wall treated so that it is smooth, non-absorbent and easily cleanable.