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Wong's Restaurant

5013 50 Street Bashaw AB T0B 0H0 · Food - General

9 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cut vegetables were observed in the cold holding unit (using ice).Temperature was measured at around 10 to 11 degrees C.Discussed the concern with operator. Operator mentioned that cut veggies are stored on ice, however due to hot weather the temperature is rising up.Veggies were transferred to the refrigeration unit.Make sure to check the temperature on routine basis and discard any high risk food item, if it's stored between 4 to 60 degrees C for more than two hours.
  4. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat was stored in closed proximity to the cooked/raw vegetables. The violation was corrected during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • During the inspection it was observed that the some of the personal use articles not associated with food handling were observed on the food counters.Discussed it with the operator, the violation was corrected during the inspection.Not: Please make sure to store the personal use items/or items not related with food handling be stored away from food items.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - During the inspection, the sanitizer solution in the kitchen was found to be excessively concentrated, exceeding 500 ppm. PHI outlined the procedure for preparing a correct bleach solution. It is important to maintain the chlorine sanitizer solution at 100 ppm to ensure effective and safe sanitization of surfaces that come into contact with food, thereby avoiding chemical residues that could contaminate food products.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • - Uncovered peppers were found in the walk-in cooler. To minimize the risk of contamination, it is imperative to keep food items in storage covered at all times. The staff were informed and the food product was covered immediately.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - The handle on the refrigerator door in the kitchen area is in an unclean state. A large amount of dirt and debris is visible on the door handle. In order to promote safe food handling, please ensure that the refrigerator door handle is cleaned regularly to prevent indirect contamination and maintain a clean and sanitary environment.
  7. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine bleach spray bottle in kitchen was measured at greater than 200 ppm.- Demonstrated and directed staff on how to create a 100 ppm chlorine bleach solution during the inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Round food containers were being used as scoops for bulk dry ingredients.- Operator replaced these with scoops with handles later in the day.
    • 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?
      • AHS Food handling permit was not posted.- Operator printed and posted food handling permit later in the day.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring 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?
      • Pest control records were not available for review. Please conduct monthly pest control inspections (template attached). Should pest activity be detected, ensure a certified pest control officer is contacted.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease accumulation observed on the ventilation hood, with oil dripping on the wall. ** Keep the ventilation hood clean and sanitary.