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XO Bistro

5021 Mullen Road NW Edmonton AB T6R 0S9 · Food - General

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wiping cloths are being left on counters/cutting boards instead of being returned to the sanitizer solution after each use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A staff members purse was stored in the cooking area.- Staff personal belongings are to be stored out of the kitchen away from food handling areas, food equipment, etc.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Overfilling of food containers in the top compartment of the cook line cooler observed, temperature of foods measured at 9 C, need to be held at 4C or colder.- Only fill food containers to the load limit lines.2. Squeeze bottles of sauces in the hot holding unit were measured at 45C, need to be hot held at greater than 60C. The hot holding unit temperature was not turned up high enough.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A fork was left in a container of food with the handle in contact with the food.Dispensers used for cooked rice are stored in a container of plain water.- Proper utensil storage practices reviewed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The exhaust hood has heavy grease buildup.Dust accumulation is noted on the ceiling around the air vents.- Cleaning is required.
  3. 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 flooring has worn or is damaged in areas throughout the kitchen.- Requires repair.
  4. 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?
      • The flooring has worn or is damaged in areas throughout the kitchen.- Requires repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • May 6, 2025:The required cleaning has been completed except for the floors under and behind the cook line equipment.April 28, 2025:Black buildup and grease noted on the floors under the cookline equipment, under the food prep sink, along the walls throughout the kitchen and back food storage area where black buildup is evident. The top of the grease trap and dishwasher are also dirty.- Thorough cleaning is required.
  5. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Numerous used wiping cloths observed on counters throughout the kitchen. Staff are not returning the cloths to the sanitizer solutions after each use. Ensure that each food handling area has a pre-made sanitizer bucket.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A staff cell phone was stored in a container of "clean" bowls in the cook line. Cross contamination concern.- All staff personal belongings are to be stored out of the food handling areas and away from foods, food equipment and food contact surfaces.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked rice noodles undergoing the cooling process are being tightly covered.- Do not leave high risk foods to cool at room temperature for extended periods of time and do not tightly cover the foods until a temperature of 4C or colder has been reached.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 2 containers of cooked spring rolls left on the counter were measured at 23 C. Food discarded.- High risk perishable foods must be stored at 60C or hotter or 4C or colder.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Upon arrival the kitchen handwash sink was blocked by a garbage can and a stack of metal trays. Corrected.- Designated handwash sinks must be easily accessible at all times.
    • 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 flooring has worn or is damaged in areas throughout the kitchen.- Requires repair.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Shelving in the back storage racks are visibly stained with food spills.- Clean and refinish or replace the shelves with a nonporous, moisture resistant surface.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Black buildup and grease noted on the floors under the cookline equipment, under the food prep sink, along the walls throughout the kitchen and back food storage area where black buildup is evident. The top of the grease trap and dishwasher are also dirty.- Thorough cleaning is required.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    3 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Disposable single use gloves are being re-used.- Once gloves are removed from the hands they must be discarded.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked spring rolls undergoing the cooling process are being tightly covered.- Do not leave high risk foods to cool at room temperature for extended periods of time and do not tightly cover the foods until a temperature of 4C or colder has been reached.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Overfilling of food containers in the top compartment of the cook line cooler observed, temperature of foods measured at 10C, need to be held at 4C or colder.- Only fill food containers to the load limit lines.
  8. Risk Management Inspection

    0 infractions