Wan Da Wholesale Food Ltd.
7331 104 Street NW Edmonton AB T6E 4B9 · Food - General
9 inspections
- Risk Management Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Low food contact surface sanitizer concentration was observed (less than 10 ppm). Ensure that a food contact surface sanitizer such as 100 ppm bleach/chlorine is available at all times. The operator prepared 100 ppm bleach sanitizer during the inspection.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Ensure food is stored and protected from contamination to ensure food safety (noted onsite a few food boxes on the floor in the walk-in freezer).
- 20. Do food handlers at the facility have adequate food safety training?
- Additional food safety training required. Staff member noted to put on gloves without hand hygiene. Thawing procedures, storage procedures were not clearly explained to the undersigned. Ensure food safety training is provided to all staff members. No food safe certificate observed onsite.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Flooring noted to become in disrepair. Exposed concrete appears to be noted in the meat cutting area. Ensure all areas are smooth, impervious to moisture and easily cleanable.
- 23. Is the facility maintained in a clean and sanitary condition?
- Additional sanitation required (i.e. butcher area). A written cleaning schedule/checklist is required that outlines daily, weekly, monthly cleaning.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
9 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No readily available food contact surface sanitizer was observed. Ensure that a food contact surface sanitizer such as 100 ppm bleach/chlorine is available at all times. The operator prepared 100 ppm bleach sanitizer during the inspection.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Ensure food is stored and protected from contamination to ensure food safety (noted onsite a few meat packages on the floor in the walk-in freezer).
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Thawing noted to be done at room temperature (fresh fish in standing water). Ensure thawing is done in a safe matter and not at room temperature.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel dispenser not observed. Ensure paper towel dispenser is fixed and able to dispense paper. Ensure paper towel is protected from contamination.
- 20. Do food handlers at the facility have adequate food safety training?
- Additional food safety training required. Staff member noted to put on gloves without hand hygiene. Thawing procedures, storage procedures were not clearly explained to the undersigned. Ensure food safety training is provided to all staff members. No food safe certificate observed onsite.
- 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 lower section of the doorjamb on the door to the walk-in freezer and walk in cooler was observed to be in disrepair and is no longer smooth and easy to clean. Ensure that the indicated doorjamb is repaired to be smooth and easy to clean.Flooring noted to become in disrepair. Exposed concrete appears to be noted in the meat cutting area. Ensure all areas are smooth, impervious to moisture and easily cleanable.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Rusted knifes noted to be used for the meat slicer. Ensure all equipment is in good repair.
- 23. Is the facility maintained in a clean and sanitary condition?
- Additional sanitation required (i.e. meat slicers, drains, floor, walls). Walk in cooler and walk in freezer noted to be needing organization.A written cleaning schedule/checklist is required that outlines daily, weekly, monthly cleaning.
- 24. Is solid and liquid waste being managed in a suitable manner?
- Improper garbage disposal. What appears to be ground meat in the garbage form a previous working day. Strong odour was noted.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- 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?
- The lower section of the doorjamb on the door to the walk-in freezer was observed to be in disrepair and is no longer smooth and easy to clean. Ensure that the indicated doorjamb is repaired to be smooth and easy to clean.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
9 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- In the front grocery display area, a can of quail eggs in water was observed with a large dent. Ensure severely damaged cans with sharp dents are discarded, especially if the seals are potentially compromised. The operator discarded the dented can during the inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- In the main food processing area several used cleaning cloths were observed to be sitting on the counter and on the meat slicing machines when not in use. Ensure all cleaning cloths are stored in a sanitizer such as 100 ppm bleach/chlorine when not in use to help prevent contamination. The operator placed the indicated cleaning cloths in a 100 ppm bleach/chlorine sanitizer during the inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No readily available food contact surface sanitizer was observed. Ensure that a food contact surface sanitizer such as 100 ppm bleach/chlorine is available at all times. The operator prepared 100 ppm bleach sanitizer during the inspection.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- A pair of single use gloves was observed to be stored on the counter on top of the plastic food wrapping machine. Ensure that single use gloves are discarded after use and not reused. The operator discarded the indicated pair of single use gloves during the inspection.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Several cuts of beef were observed to be stored on a piece of cardboard which was located on the floor. Please ensure food is always stored a minimum of 6 inches off the floor. The operator placed the indicated food on a storage rack off the floor 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?
- Rear door and overhead garage door have gaps of light shining under. Install/replace weatherstripping so there is no gap of light shining under.
- 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 lower section of the doorjamb on the door to the walk-in freezer was observed to be in disrepair and is no longer smooth and easy to clean. Ensure that the indicated doorjamb is repaired to be smooth and easy to clean.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A buildup of grime was observed on the top surface of the camping cooler in the main food preparation area.Ensure that the indicated equipment is cleaned and sanitized.
- 23. Is the facility maintained in a clean and sanitary condition?
- A written cleaning schedule/checklist is required that outlines daily, weekly, monthly cleaning.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- 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?
- Rear door and overhead garage door have gaps of light shining under. Install/replace weatherstripping so there is no gap of light shining under.
- 23. Is the facility maintained in a clean and sanitary condition?
- A written cleaning schedule/checklist is required that outlines daily, weekly, monthly cleaning.
- 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?
- Demand Inspection
3 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?
- Rear door and overhead garage door have gaps of light shining under. Install/replace weatherstripping so there is no gap of light shining under.
- 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?
- Facility is operating without a valid food permit - invoice has not been paid.
- 23. Is the facility maintained in a clean and sanitary condition?
- A written cleaning schedule/checklist is required that outlines daily, weekly, monthly cleaning.
- 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?
- 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?
- Rear door and overhead garage door have gaps of light shining under. Install/replace weatherstripping so there is no gap of light shining under.
- 23. Is the facility maintained in a clean and sanitary condition?
- A written cleaning schedule/checklist is required that outlines daily, weekly, monthly cleaning.
- 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
11 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Unlabeled re-packaged meat and dry goods (such as peanuts, yellow millet, soybeans, almonds, etc) were observed in the grocery area. Ensure all repackaged food items are labeled with the product name, store name, and contact info for the store.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used wiping cloths were stored on surfaces. Ensure used wiping cloths are stored inside sanitizer buckets when not in immediate use.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A sanitizer solution was not prepared. A 100 ppm chlorine solution (1/2 tsp of bleach per liter of water) was prepared during the inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Facility needs better separation of food stored for personal use including eggs and food items in the walk-in cooler, and a room used for staff cooking. Ensure personal food is stored in a dedicated area separate from areas for the business, and are labeled to indicate they are for staff.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Test strips were not located for sanitizer and manual dishwashing.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No liquid soap or single use paper towels at meat/butcher handwash station. Ensure sink is stocked with soap and paper towel in dispensers.
- 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?
- Rear door and overhead garage door have gaps of light shining under. Install/replace weatherstripping so there is no gap of light shining under.
- 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?
- Food permit was not posted and the copy shown expired in 2020. Post the current permit in an area where the public can see it.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Meat bandsaw had a build-up of old meat debris. Ensure meat equipment is being wiped down with sanitizer at least every 4h, and disassembled at the end of the day for dishwashing. Ensure you are using detergent first, and then sanitizer.
- 23. Is the facility maintained in a clean and sanitary condition?
- Floor along walls in walk-in cooler and in storage areas require cleaning.
- 23. Is the facility maintained in a clean and sanitary condition?
- A written cleaning schedule/checklist is required that outlines daily, weekly, monthly cleaning.
- 02. Is all food in this facility from an approved source and/or properly labelled?