209 - 45 Edenwold Drive NW
Not in Compliance
7 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
April 8, 2026
1. A significant number of visibly soiled wiping cloths were stored on the counter with no sanitizer solution., , Staff washed the wiping cloths and stored them inside the sanitizer buckets., , Wiping cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration to prevent the growth of harmful microorganisms, , 2. Chlorine sanitizer solution bucket did not detect any sanitizer., , 3. Chlorine sanitizer solution spray bottle did not detect any sanitizer concentration with the chlorine test strip., , Fresh chlorine sanitizer solution bucket and spray bottle were prepared and measured 100 ppm.
A food handler was observed yawning into their hands and did not wash their hands afterwards., , The food handler was instructed to promptly wash their hands., , Do not yawn into your hands. You can sneeze and yawn into your elbows and wash your hands immediately., , Ensure food handlers wash their hands more frequently especially when hands become contaminated.
Food items in stainless steel containers were stacked together underneath the preparation counter at room temperature, and the internal temperature of the following food items were:, , Beef: 21C.7°C - food discarded, , Pork: 23°C - food discarded, , Fish fillet: 27.5°C - food discarded, , Cooked shrimps and squid: 35.6°C - food items stored in an ice bath, , Chinese mushroom and chicken: 30°C - food items stored in an ice bath, , Ensure food are maintained at 4°C or less or at 60°C or above., , Do not stack food on top of each other. Ensure food items are served in small portions and stored in an ice bath to maintain the temperature.
1. Handwashing sink at the preparation station was obstructed with a garbage bin., , The garbage bin was promptly removed., , Ensure handwashing sinks are accessible at all times., , 2. Paper towel dispenser in the staff washroom was empty., , Additional paper towels were available and the paper towel dispenser was promptly restocked., , Ensure paper towel dispenser is equipped with paper towel at all times.
1. Food inserts in the sliding door fridge at the preparation station were not covered., , The food items were promptly covered., , 2. Serving tongs were hung on the handle of the stove grill., , Serving tongs were taken to the dishwasher and replaced with new tongs., , Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60leftoverC or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
A cardboard was used to line the stainless steel cart., , The cardboard was promptly removed., , Surfaces must be smooth, non-absorbent to moisture, and easy to clean.
1. The area underneath the dishwasher was dirty with debris noted underneath the dishwasher., , 2. Debris were noted on top of the dishwasher., , 3. Debris were noted on the bottom liner used to hold the plates in the dishwasher area., , 4. Debris was noted throughout the kitchen. , , A deep cleaning of the entire kitchen must be completed after operating hours and adhere to the written cleaning schedule.
Edgemont Palace Restaurant is in the EDGEMONT neighbourhood. EDGEMONT, Calgary has 72 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of August 18, 2026, there are 55 (76%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
The Edgemont - Food
EDGEMONT
This restaurant has been inspected 15 times since September 1, 2023, with 3 in compliance, 11 not in compliance, and 1 closure on record.
7 violations
1. A significant number of visibly soiled wiping cloths were stored on the counter with no sanitizer solution., , Staff washed the wiping cloths and stored them inside the sanitizer buckets., , Wiping cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration to prevent the growth of harmful microorganisms, , 2. Chlorine sanitizer solution bucket did not detect any sanitizer., , 3. Chlorine sanitizer solution spray bottle did not detect any sanitizer concentration with the chlorine test strip., , Fresh chlorine sanitizer solution bucket and spray bottle were prepared and measured 100 ppm.
A food handler was observed yawning into their hands and did not wash their hands afterwards., , The food handler was instructed to promptly wash their hands., , Do not yawn into your hands. You can sneeze and yawn into your elbows and wash your hands immediately., , Ensure food handlers wash their hands more frequently especially when hands become contaminated.
Food items in stainless steel containers were stacked together underneath the preparation counter at room temperature, and the internal temperature of the following food items were:, , Beef: 21C.7°C - food discarded, , Pork: 23°C - food discarded, , Fish fillet: 27.5°C - food discarded, , Cooked shrimps and squid: 35.6°C - food items stored in an ice bath, , Chinese mushroom and chicken: 30°C - food items stored in an ice bath, , Ensure food are maintained at 4°C or less or at 60°C or above., , Do not stack food on top of each other. Ensure food items are served in small portions and stored in an ice bath to maintain the temperature.
1. Handwashing sink at the preparation station was obstructed with a garbage bin., , The garbage bin was promptly removed., , Ensure handwashing sinks are accessible at all times., , 2. Paper towel dispenser in the staff washroom was empty., , Additional paper towels were available and the paper towel dispenser was promptly restocked., , Ensure paper towel dispenser is equipped with paper towel at all times.
1. Food inserts in the sliding door fridge at the preparation station were not covered., , The food items were promptly covered., , 2. Serving tongs were hung on the handle of the stove grill., , Serving tongs were taken to the dishwasher and replaced with new tongs., , Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60leftoverC or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
A cardboard was used to line the stainless steel cart., , The cardboard was promptly removed., , Surfaces must be smooth, non-absorbent to moisture, and easy to clean.
1. The area underneath the dishwasher was dirty with debris noted underneath the dishwasher., , 2. Debris were noted on top of the dishwasher., , 3. Debris were noted on the bottom liner used to hold the plates in the dishwasher area., , 4. Debris was noted throughout the kitchen. , , A deep cleaning of the entire kitchen must be completed after operating hours and adhere to the written cleaning schedule.
No violations
3 violations
Repeat violation cited on November 3, 2025:, Flies were noted flying around in the kitchen., , Additional fly light is needed in the kitchen area., , Previous violation:, Flies were noted flying around in the kitchen., , No fly flights were noted in the facility., , Two October's pest control records were reviewed. Cleaning concerns were also noted on the pest control records.
1. Ice buildup was noted on the door frame of the walk-in cooler. The rubber gasket was worn out., , Fix the walk-in cooler and replace the rubber gasket.
1. Staff washroom was dirty and cluttered., 2. Black mold was noted underneath the dishwasher., 3. Debris buildup was noted underneath the standing sliding refrigeration., 4. Food debris, grease and other deposits buildup were noted underneath the sliding refrigeration at the kitchen area., 5. Food debris, grease and other deposits buildup were noted underneath the freezer adjacent the lobster tanks., 6. Debris and scum buildup was noted underneath the dishwasher area., 7. Debris buildup was noted in entire facility specifically in hard to reach areas., 8. Debris buildup was noted underneath the dim sum prep area., , 1 to 8: clean the indicated areas.
6 violations
1. BBQ pork with an internal temperature of 3.4°C was stored underneath the counter., , Food was stored in the cooler., , 2. Cooked chicken broth and chicken legs measured 18°C were stored on the counter to cool. , , Food Discarded., , Potentially hazardous foods that have been cooked and are intended to be kept under refrigerated storage prior to serving, are to be cooled from 60°C (140°F) to 20°C (70°F) or less within two hours and then from 20°C (70°F) to 4°C (40°F) or less within 4 hours., , 3. Garlic in oil was stored on the counter., , Food discarded.
Paper towel dispenser in the staff washroom was not operational. Additional cleaning is required in the staff washroom., , Fix the paper towel dispenser and equip the paper towel dispenser with paper towel.
Repeat violation cited on November 3, 2025:, Flies were noted flying around in the kitchen., , Additional fly light is needed in the kitchen area., , Previous violation:, Flies were noted flying around in the kitchen., , No fly flights were noted in the facility., , Tow October's pest control records were reviewed. Cleaning concerns were also noted on the pest control records.
6 violations
Chlorie sanitizer buckets measured under 100 ppm., , Fresh chlorine sanitizer buckets were prepared at 100 ppm., , Rule of thumb is to replace the sanitizer bucket every 2 hours.
Ginger soup was stored underneath the cookline prep counter with a temperature of 16.9°C., , food discarded.
Repeat violation cited on November 3, 2025:, Flies were noted flying around in the kitchen., , Additional fly light is needed in the kitchen area., , Previous violation:, Flies were noted flying around in the kitchen., , No fly flights were noted in the facility., , Tow October's pest control records were reviewed. Cleaning concerns were also noted on the pest control records.
10 violations
1. Several used cleaning cloths were observed left on food counter surfaces and were being reused, which may pose a risk of cross-contamination., , New cleaning cloths were used., , Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration to prevent the growth of harmful microorganisms., , 2. Sanitizer bucket did not detect any changes with the chlorine test strip. Chlorine sanitize is being used., , Fresh chlorine sanitizer was prepared at 100 ppm.
1. A food handler was washing their hands while wearing disposable gloves., , The food handler was instructed to remove the gloves before washing their hands., , Disposable gloves should only be used once., , 2. A food handler did not wash their hands after using the washroom prior to commencing work., , Food handlers shall wash their hands each time after using the washroom, after returning from a break, after snacking or eating, after handling raw food products, or after any other activity or instance where hands may become soiled.
No violations
1 violation
Provide a preparation cooler at the dim sum station to store perishable foods at 4 degrees Celsius or below by February 10, 2025. In the interim, the operator was approved to store perishable food in an ice bath at 4 degrees Celsius or below., , Owner provided an invoice for the purchase of preparation cooler. , , Previous inspection:, Numerous containers of meat and seafood were left out at room temperature without temperature control., Ground pork mixture - 14 degrees C., Prawns @ 16.6 degrees C, BBQ Pork- 10.4 to 17.0 degrees C. , Meat and vegetable mixture @ 17.2 degrees C. , Mushroom and chicken mixture @ 17.0 degrees C. , Shrimp & Squid mixture @ 18.0 degrees C.
8 violations
1) Numerous containers of meat and seafood were left out at room temperature without temperature control., Ground pork mixture - 14 degrees C., Prawns @ 16.6 degrees C, BBQ Pork- 10.4 to 17.0 degrees C. , Meat and vegetable mixture @ 17.2 degrees C. , Mushroom and chicken mixture @ 17.0 degrees C. , Shrimp & Squid mixture @ 18.0 degrees C. , , 2) Several stacks of dim sum in bamboo baskets were left out at room temperature without temperature control., Dim sums were measured between 21.4 to 23.2 degrees C. , , 3) Egg mixture and rice noodle mixture were left out at room temperature. and measured @ 14 degrees C., , Store perishable foods at 4 degrees C or below or at 60 degrees C or higher. , , 4) Noodles in the right standing cooler were measured at 7.9 degrees C. , , Fix the cooler and Store perishable foods at 4 degrees C or below or at 60 degrees C or higher.
Cleaning cloths were stored on the prep counters. , , Store cleaning cloths in sanitizer in between uses.
1 violation
1. Foods were left on the counters in large quantities:, , - Cooked beef: 9.3°C, - Large portion of cooked pork: 3.4°C, - Large portion of cooked pork: 6.9°C, - Cooked beef: 6.7°C, - Uncooked lobster: 13.7°C, - Two containers of uncooked shrimps 5.9°C and 6.9°C respectively, - Frozen beef: 5°C, , Foods were kept in the walk-in cooler., , 2. The internal temperature of the cooked pork that was left on the counter to cool was measured at 41.9°C., , Pork was kept on ice to rapidly cool.
2 violations
Recurring violation:, Blue Rubbermaid containers were being used to store food., , Obtain food grade containers., , Ongoing violations:, 1) A bag of onions was stored underneath the handwashing sink. , 2) Blue Rubbermaid containers were used to store food in the walk-in cooler., 3)Numerous food were left on the counter. Food handlers appeared to be performing multiple tasks at the same time causing food to be left on the counter., , Previous violations:, 1) Foods were stored on the floor., 2) Blue Rubbermaid containers were used to store uncooked meats in the walk-in cooler., 3) Food handler appeared to be performing multiple tasks at the same time causing food to be left on the counter., , Ensure foods are stored 6 inches off the floor.,
Staff exhibited a lack of food safety knowledge.
16 violations
Dressing sauces containers were not labelled., , Ensure food containers are labelled to identify their content.
Wet cleaning cloths were kept on the counter., No sanitizer bucket was available., , Fresh sanitizer buckets were prepared at 100 ppm at each prep station and new cleaning cloths were kept therein., , Previous violations:, Wet cleaning cloths were kept on the counter., No sanitizer bucket was available., , Fresh sanitizer buckets were prepared at 100 ppm at each prep station and new cleaning cloths were kept therein., , Cleaning cloths should be frequently cleaned and when not in use kept in a sanitizing solution at the required concentration to prevent the growth of harmful microorganisms., ,
Ongoing violation:, Food handlers were wearing reusable green/pink cleaning gloves to handle food the entire day. A number of these gloves were scattered throughout the kitchen food preparation stations., , Previous violations:, 1) A food handler washed their hands while wearing gloves., , Gloves were promptly removed and the food handler washed their hands prior to wearing new gloves., , Food handlers engaged in food handling activities should refrain from re-using single use gloves., , 2) Food handlers are not effectively washing their hands adequately., , Food handlers are to thoroughly wash their hands each time after using the washroom, after returning from a break, after snacking or eating, after handling raw food products, or after any other activity or instance where hands may become soiled.
12 violations
Dressing sauces containers were not labelled., , Ensure food containers are labelled to identify their content.
Wet cleaning cloths were kept on the counter., No sanitizer bucket was available., , Fresh sanitizer buckets were prepared at 100 ppm at each prep station and new cleaning cloths were kept therein., , Previous violations:, Wet cleaning cloths were kept on the counter., No sanitizer bucket was available., , Fresh sanitizer buckets were prepared at 100 ppm at each prep station and new cleaning cloths were kept therein., , Cleaning cloths should be frequently cleaned and when not in use kept in a sanitizing solution at the required concentration to prevent the growth of harmful microorganisms., ,
1) A food handler washed their hands while wearing gloves., , Gloves were promptly removed and the food handler washed their hands prior to wearing new gloves., , Food handlers engaged in food handling activities should refrain from re-using single use gloves., , 2) Food handlers are not effectively washing their hands adequately., , Food handlers are to thoroughly wash their hands each time after using the washroom, after returning from a break, after snacking or eating, after handling raw food products, or after any other activity or instance where hands may become soiled.
13 violations
Dressing sauces containers were not labelled., , Ensure food containers are labelled to identify their content.
Wet cleaning cloths were kept on the counter., No sanitizer bucket was available., , Fresh sanitizer buckets were prepared at 100 ppm at each prep station and new cleaning cloths were kept therein., , Cleaning cloths should be frequently cleaned and when not in use kept in a sanitizing solution at the required concentration to prevent the growth of harmful microorganisms., ,
1) A food handler washed their hands while wearing gloves., , Gloves were promptly removed and the food handler washed their hands prior to wearing new gloves., , Food handlers engaged in food handling activities should refrain from re-using single use gloves., , 2) Food handlers are not effectively washing their hands adequately., , Food handlers are to thoroughly wash their hands each time after using the washroom, after returning from a break, after snacking or eating, after handling raw food products, or after any other activity or instance where hands may become soiled.
4 violations
1) Soap dispenser at the kitchen handwash sink was not working and grease build-up on it. , , Provide hand soap in a wall mounted dispenser., , 2) No soap at the prep sink handwash sink, staff was using dishwashing soap., , Provide hand soap for handwashing
Blue Rubbermaid containers were used to store meats and other food products. Not sure if these are food grade., , Use food grade containers for food.
1) Walk-in freezer condenser was leaking, ice build-up on the pipe by the condenser. , , Fix the walk-in freezer. , , 2) Walk-in cooler racks were rusted. , , Clean or replace the racks. , , 3) Deep grooves on the wooden chopping block., , Resurface or replace the chopping block., , 4) Flour bins were cracked along the edges. , , Replace these bins. , ,
Fix the cracked floors/baseboards underneath the dishwashing area.
1. Ice buildup was noted on the door frame of the walk-in cooler. The rubber gasket was worn out., , Fix the walk-in cooler and replace the rubber gasket.
1. Staff washroom was dirty and cluttered., 2. Black mold was noted underneath the dishwasher., 3. Debris buildup was noted underneath the standing sliding refrigeration., 4. Food debris, grease, scum, and other deposits buildup were noted underneath the ventilation canopy., 5. Food debris, grease and other deposits buildup were noted underneath the prep area., 6. Food debris, grease and other deposits buildup were noted underneath the sliding refrigeration at the kitchen area., 7. Food debris, grease and other deposits buildup were noted underneath the freezer adjacent the lobster tanks., 8. Debris and scum buildup was noted underneath the dishwasher area., 9. Debris buildup was noted in entire facility specifically in hard to reach areas., 10. Food debris buildup between and underneath the stove burner and steamer., 11. Debris buildup was noted underneath the dim sum prep area., , 1 to 11: clean the indicated areas.
1. Boken tiles were noted underneath the dishwashing area., , 2. Boken tiles were noted along the baseboard walls underneath the 2-compartment sink in the dishwashing area.
1. Ice buildup was noted on the door frame of the walk-in cooler. The rubber gasket was worn out., , Fix the walk-in cooler and replace the rubber gasket., , 2. Rust was noted on the base layer of the sliding refrigeration in the kitchen., , 3. Rust buildup was noted in the rice cooler lids and crevices.
1. Staff washroom was dirty and cluttered., 2. The lobster tank was dirty and had calcium buildup., 3. Black mold was noted underneath the dishwasher., 4. Dust and rust were noted on the racks above the warming area., 5. Debris buildup was noted underneath the standing sliding refrigeration., 6. Food debris, grease, cum, and other deposits buildup were noted underneath the ventilation canopy., 7. Food debris, grease and other deposits buildup were noted underneath the prep area., 8. Food debris, grease and other deposits buildup were noted underneath the sliding refrigeration at the kitchen area., 9. Food debris, grease and other deposits buildup were noted underneath the freezer adjacent the lobster tanks., 10. Debris and scum buildup was noted underneath the dishwasher area., 11. Debris buildup was noted in entire facility specifically in hard to reach areas., 12. Grease buildup was noted on the walk-in cooler door handle., 13. Food debris buildup between and underneath the stove burner and steamer., 14. Debris buildup was noted underneath the dim sum prep area., 15. Debris buildup was noted between the wall and the lobster tank., 16. Debris buildup was noted on top of the dishwasher., , 1 to 16: clean the indicated areas.
1. Food items were left out at such as chicken and beef between 12°C o 19°C., , Food discarded., , 2. The standing refrigeration measured 6°C.
1. The handwashing sink was obstructed with a garbage bin., , The garbage bin was stored in a different location., , 2. The paper towel dispenser was empty., , Additional paper towels were available and promptly restocked.
1. Food items were stored on the floor in the walk-in cooler making it difficult to access the walk-in freezer., , Ensure food items are stored 6 inches off the floor., , 2. A stainless bowl as stored in the bulk food bin., , Obtain scoops that have a handle.
Flies were noted flying around in the kitchen., , No fly flights were noted in the facility., , Tow October's pest control records were reviewed. Cleaning concerns were also noted on the pest control records.
Paper towel dispensers were jammed and not functional., , The paper towel dispensers were promptly fixed.
1. Broken wall tiles were noted along the back exit doors., 2. Boken tiles were noted underneath the dishwashing area., 3. Boken tiles were noted along the baseboard walls underneath the 2-compartment sink in the dishwashing area.
1. Ice buildup was noted on the door frame of the walk-in cooler., , Fix the walk-in cooler., , 2. Deep grooves were noted on the prep cooler cutting boards., , 3. Rust was noted on the base layer of the sliding refrigeration in the kitchen., , 4. Rust buildup was noted in the rice cooler lids and crevices., , 5. Grease deposits and other residues were noted on the ventilation canopy filters., , 6. A ventilation canopy filter was missing at the ventilation canopy., , 7. The handle of the steamer was broken.
1. Debris buildup was noted underneath the 3-compartment sink., 2. The caulking along the handwashing sink joint had buildup of debris and other deposits., 3. The caulking along the 3-ompartment sink joint was had buildup of dirt., 4. Staff washroom was dirty and cluttered., 5. The hand washing sink was dirty., 6. The lobster tank was dirty and had calcium buildup., 7. Black mold was noted along the 2-compartment sink by the dishwasher area., 8. Black mold was noted underneath the dishwasher., 9. Dust and rust were noted on the racks above the warming area., 10. Debris buildup was noted underneath the standing sliding refrigeration., 11. Food debris, grease and other deposits buildup were noted underneath the ventilation canopy., 12. Food debris, grease and other deposits buildup were noted underneath the prep area., 13. Food debris, grease and other deposits buildup were noted underneath the sliding refrigeration at the kitchen area., 14. Food debris, grease and other deposits buildup were noted underneath the freezer adjacent the lobster tanks., 15. Debris buildup was noted underneath the dishwasher area., 16. Debris buildup was noted in entire facility specifically in hard to reach areas., 17. Grease buildup was noted on the walk-in cooler door handle.
Food handler was wearing green reusable cleaning gloves to prepare foods all day. , , Do not use these gloves for preparing food.
1) The kitchen floor was flooded; the wok station was leaking water onto the floor., , Fix the leak and clean and sanitize the area. , , 2) Small containers sauces, bowls and plastic cutting boards were stored directly on the floor by the wok station. , , Store all foods and food items at least 6 inches off the floor., , 3) Food trays were placed on top of the garbage cans., , Do not use garbage cans and provide tray carts or tables to store food trays., , 4) Fly strips were covered with dead flies were above the food prep counters. , , Remove fly strips and do not hang them above food areas.
Kitchen staff lack food safety knowledge. , , Additional food safety training required for all kitchen staff.
1) Knives were stored in a slot between the chopping block and table that can't be cleaned and sanitized., , Provide a knife magnet or store knives on the table, , 2) Deep fried noodles were stored in non-grade container. , , Use food grade containers for food., , 3) Tools were stored on the food preparation counter. , , 4) Staff's bag and jacket and newspapers were stored with food items., , 3 to 4) Provide a separate storage for tools and staff's personal items and newspapers., , 5) Small buckets of sauces and bows were stored directly on the kitchen floor., , Store all food and food items at least 6 inches off the floor.
1) Food debris build-up underneath the green racks in the walk-in cooler. , , 2) Dust and grease build-up on the standing coolers and food debris and grease build-up on the doors tracks and frames. , , 3) Single use aluminum trays were being reused. , , 4) Black stains and debris build-up on the ingredient storage containers., , 5) Utensils and food containers were stored in greasy dirty bins/containers. , , 1 to 5) Clean these items.
1) Dust, grease and/or debris build-up on kitchen shelves. walls, ceiling tiles and air vents., , 2) Grease and debris build-up underneath the wok line. , , 3) The kitchen floor was flooded with more than an inch of water; the wok station was leaking water onto the floor., , Clean these areas. , , 4) Cleaning schedule was not being followed and no records of coolers, freezers, dishwasher and food surface sanitizer., , Update the cleaning schedule and check and record coolers, freezers, dishwashers and food surface sanitizer daily.
1) Several kitchen staff had no means of hair control., , Staff involved in food preparation and any person entering a food preparation or storage area should wear hair restraints such as clean hats or a hair net. Where required, beards should be completely covered with beard nets., , 2) Staff aprons were covered with grease and food debris.
Ongoing violations:, 1) A bag of onions was stored underneath the handwashing sink. , 2) Blue Rubbermaid containers were used to store food in the walk-in cooler., 3)Numerous food were left on the counter. Food handlers appeared to be performing multiple tasks at the same time causing food to be left on the counter., , Previous violations:, 1) Foods were stored on the floor., 2) Blue Rubbermaid containers were used to store uncooked meats in the walk-in cooler., 3) Food handler appeared to be performing multiple tasks at the same time causing food to be left on the counter., , Ensure foods are stored 6 inches off the floor.,
Ongoing violations:, 1) A number of food items including multiple flats of eggs were left out at room temperature without temperature control. Fish roes measured 16.4 degrees Celsius, glutinous rice measured 53.8 degrees Celsius, a pork mixture measured 16 degrees Celsius, and shrimp measured 14 degrees Celsius., 2) Four boxes of frozen shrimp were thawing at room temperature., 3) Meats and seafood were left at room temperature after delivery. Chicken measured 7.4 degrees Celsius., , Recurring violations:, 1. Shrimps were kept on the counter at 10°C and 15°C., , Foods were promptly discarded., , 2. Meats were sitting in the sink thawing with no running water turned on., , Cold water promptly turned on., , Previous violations:, 1) Onions were kept on the counter at 18°C., 2. Cooked noodles measured at 16°C and 18°C., 3) Meats were left at 2°C in the 3-compartment sink thawing., 4) Chicken measured at 60°C and above were kept in the walk-in cooler cooling. , , Foods were discarded.
Beef stew in the hot holding unit measured 35.4 degrees Celsius. The beef stew was not reheated to 74 degrees Celsius before transferring it to the hot holding unit., , Ensure food is reheated to 74 degrees Celsius prior to storing it in the hot holding unit.
Handwashing sink adjacent to the standing fridge has no hot water., , Previous violations:, 1) Soap dispenser at the kitchen handwash sink was not working and grease build-up on it. , , Provide hand soap in a wall mounted dispenser., , 2) No soap at the prep sink handwash sink, staff was using dishwashing soap., , Provide hand soap for handwashing.
Previous violations:, 1) Blue Rubbermaid containers were used to store meats and other food products., 2) Onions and broccoli were stored in vinegar containers., 3) Tin cans and reusable cloth bags were used to store food., 4) A sauce bottle was wrapped with dirty paper towels and elastic bands., 5) Foods were stored in reusable cloth bags., , , Ensure food grade containers are used to store food products., , Previous violation:, Blue Rubbermaid containers were used to store meats and other food products. Not sure if these are food grade., , Use food grade containers for food.
Recurring violations:, 1) Mop sink was stored close to the shelves adjacent the 2-comp sink close to the dishwasher., 2) Scoops without handles were stored inside the bulk food containers., 3) Rice scoops were stored in stagnant room temperature water., 4) Cutting boards were stored directly on the floor., 5. Aluminum foil was used to cover the kitchen shelves., , Previous violations:, 1) Mop sink was stored close to the shelves adjacent the 2-comp sink close to the dishwasher., 2) Scoops without handles were stored inside the bulk food containers., 3) Aluminum foil was used to cover the kitchen shelves., , Ensure scoops with handles are being used and the handles are not in direct contact with the bulk food.
Back door weatherstripping was ripped out - gap was noted at the bottom of the back exit door.
Staff exhibited a lack of food safety knowledge.
Recurring violations:, 1) Gap was noted at the ceiling close to the back exit door adjacent the dishwasher area., 2) The plumbing at the kitchen handwashing sink and small service room handwashing sink was leaking. Buckets below the plumbing pipes were full of water., , , Previous violations:, 1) Gap was noted at the ceiling close to the back exit door adjacent the dishwasher area., 2) Ventilation canopy filters were missing., 3) Back kitchen handwashing sink hot water faucet was out of order., 4) Hot water was continuously running from the 3-compartment sink. Hot water faucet had worn out.
1) Aluminum foil was used to cover the kitchen shelves., 2) Foods were stored on untreated wooden platforms., 3) The 3-compartment sink and handwashing sink faucets were leaking at the base.
Recurring violations:, 1) Walk-in cooler racks were rusted and insanitary. , Clean or replace the racks. , , 2) There were deep grooves and stains on the cutting boards and cutting blocks., , Resurface or replace the chopping block/cutting boards., , 3) Flour bins were cracked along the edges and insanitary. , Replace these bins and ensure they are kept sanitary at all times., , 4) Broken bus pans and colanders were being used., Replace broken food equipment., 5) Knives were stored in a slot that cannot be cleaned., , 6) The pan underneath the steamer oven was full of water., , Previous violations:, 1) Walk-in freezer condenser was leaking, ice build-up on the pipe by the condenser. , , Fix the walk-in freezer. , , 2) Walk-in cooler racks were rusted and insanitary. , , Clean or replace the racks. , , 3) Deep grooves and scratched surfaces were noted on the wooden chopping block and cutting boards., , Resurface or replace the chopping block/cutting boards., , 4) Flour bins were cracked along the edges and insanitary. , , Replace these bins and ensure they are kept sanitary at all times., , Previous violations:, 1) Walk-in freezer condenser was leaking, ice build-up on the pipe by the condenser. , , Fix the walk-in freezer. , , 2) Walk-in cooler racks were rusted. , , Clean or replace the racks. , , 3) Deep grooves on the wooden chopping block., , Resurface or replace the chopping block., , 4) Flour bins were cracked along the edges. , , Replace these bins.
Ongoing violations:, 1) Grease and debris build-up on the milk crates walls and chopping block., 2) Dried debris were noted on the exterior of the sauce containers., 3) Grease, dust and debris build-up underneath the cook line and ventilation canopy., 4) Containers used to store utensils were full of food debris and other non-food items., 5) Grease and debris build-up were noted on the stand-up coolers’ grilles., 6) There was algae and excess debris build-up on the interior surfaces of the fish tanks., 7) Dust build-up was noted on the items and shelves by the walk-in cooler., 8) Debris and grease build-up on kitchen’s floor, hard to reach areas, underneath the dishwasher area., 9) Debris and grease build-up on grease traps., 10) The exterior of the back exit door was cluttered with crates, wood, and garbage materials., , Previous violations:, 1) Kitchen was significantly accumulated with food debris and dirty., 2) Dust and grime on the kitchen wall and ceiling., 3)Back exit door close to the dishwasher area was disorganized., 4) Ventilation canopy filters had grease deposits and residues build-up., 5) Kitchen ceiling had grease deposits build-up., 6) Underneath the vent canopy was accumulated with grease deposits and other residues., 7) Top and underneath the dishwasher had food and dirt buildup., 8) Underneath the 3-comp sink adjacent to the flour mixer at the back kitchen had dirt buildup., , Deep cleaning is required in the kitchen and hard-to reach areas. Keep up with the cleaning schedule., , Ensure the indicated areas are clean, sanitized and maintained in a sanitary condition at all times., , Previous violations:, 1) Stains noted on the staff washroom walls. , 2) Grime and debris build-up on kitchen floor's hard to reach areas and baseboards. Debris and stains build-up underneath dishwasher. , 3) Debris and stains were on mouse traps., , 1 to 3) Clean these areas., , 4) No cleaning schedule, no temperature checks, dishwasher and food surface sanitizer.
1) Foods were stored on the floor., 2) Blue Rubbermaid containers were stored on raw meats in the walk-in cooler., 3) Food handler appeared to be performing multiple tasks at the same time causing food to be left on the counter., , Ensure foods are stored 6 inches off the floor., ,
Recurring violations:, 1. Shrimps were kept on the counter at 10°C and 15°C., , Foods were promptly discarded., , 2. Meats were sitting in the sink thawing with no running water turned on., , Cold water promptly turned on., , Previous violations:, 1) Onions were kept on the counter at 18°C., 2. Cooked noodles measured at 16°C and 18°C., 3) Meats were left at 2°C in the 3-compartment sink thawing., 4) Chicken measured at 60°C and above were kept in the walk-in cooler cooling. , , Foods were discarded.
Handwashing sink adjacent to the standing fridge has no hot water., , Previous violations:, 1) Soap dispenser at the kitchen handwash sink was not working and grease build-up on it. , , Provide hand soap in a wall mounted dispenser., , 2) No soap at the prep sink handwash sink, staff was using dishwashing soap., , Provide hand soap for handwashing.
1) Blue Rubbermaid containers were used to store meats and other food products., 2) Onions and broccoli were stored in vinegar containers., , Ensure food grade containers are used to store food products., , Previous violation:, Blue Rubbermaid containers were used to store meats and other food products. Not sure if these are food grade., , Use food grade containers for food.
1) Mop sink was stored close to the shelves adjacent the 2-comp sink close to the dishwasher., 2) Scoops without handles were stored inside the bulk food containers., , Ensure scoops with handles are being used and the handles are not in direct contact with the bulk food.
Back door weatherstripping was ripped out - gap was noted at the bottom of the back exit door.
1) Gap was noted at the ceiling close to the back exit door adjacent the dishwasher area., 2) Ventilation canopy filters were missing., 3) Back kitchen handwashing sink hot water faucet was out of order., 4) Hot water was continuously running from the 3-compartment sink. Hot water faucet had worn out.
1) Walk-in freezer condenser was leaking, ice build-up on the pipe by the condenser. , , Fix the walk-in freezer. , , 2) Walk-in cooler racks were rusted and insanitary. , , Clean or replace the racks. , , 3) Deep grooves and scratched surfaces were noted on the wooden chopping block and cutting boards., , Resurface or replace the chopping block/cutting boards., , 4) Flour bins were cracked along the edges and insanitary. , , Replace these bins and ensure they are kept sanitary at all times., , Previous violations:, 1) Walk-in freezer condenser was leaking, ice build-up on the pipe by the condenser. , , Fix the walk-in freezer. , , 2) Walk-in cooler racks were rusted. , , Clean or replace the racks. , , 3) Deep grooves on the wooden chopping block., , Resurface or replace the chopping block., , 4) Flour bins were cracked along the edges. , , Replace these bins.
1) Kitchen was significantly accumulated with food debris and dirty., 2) Dust and grime were noted on the kitchen wall and ceiling., 3)Back exit door close to the dishwasher area was disorganized., 4) Ventilation canopy filters were accumulated with grease deposits and other residues., 5) Kitchen ceiling was accumulated with grease deposits., 6) Underneath the vent canopy was accumulated with grease deposits and other residues., 7) Top and underneath the dishwasher had food and dirt buildup., 8) Underneath the 3-comp sink adjacent to the flour mixer at the back kitchen had dirt buildup., , Deep cleaning is required in the kitchen and hard-to reach areas. Keep up with the cleaning schedule., , Ensure the indicated areas are clean, sanitized and maintained in a sanitary condition at all times., , Previous violations:, 1) Stains noted on the staff washroom walls. , , 2) Grime and debris build-up on kitchen floor's hard to reach areas and baseboards. Debris and stains build-up underneath dishwasher. , , 3) Debris and stains were on mouse traps., , 1 to 3) Clean these areas., , 4) No cleaning schedule, no temperature checks, dishwasher and food surface sanitizer, , Provide a cleaning schedule. Check and record coolers temperatures, dishwasher and food surface sanitizer daily.,
1) Foods were stored on the floor., 2) Blue Rubbermaid containers were stored on raw meats in the walk-in cooler., 3) Food handler appeared to be performing multiple tasks at the same time causing food to be left on the counter., , Ensure foods are stored 6 inches off the floor., ,
1) Onions were kept on the counter at 18°C., 2. Cooked noodles measured at 16°C and 18°C., 3) Meats were left at 2°C in the 3-compartment sink thawing., 4) Chicken measured at 60°C and above were kept in the walk-in cooler cooling. , , Foods were discarded.
Dishwasher was measured at 0 ppm., , Dishwasher technician was promptly contacted, and dishwasher was measured at 100 ppm., , Ensure diswasher is checked on a daily basis.
Handwashing sink adjacent to the standing fridge has no hot water., , Previous violations:, 1) Soap dispenser at the kitchen handwash sink was not working and grease build-up on it. , , Provide hand soap in a wall mounted dispenser., , 2) No soap at the prep sink handwash sink, staff was using dishwashing soap., , Provide hand soap for handwashing.
1) Blue Rubbermaid containers were used to store meats and other food products., 2) Onions and broccoli were stored in vinegar containers., , Ensure food grade containers are used to store food products., , Previous violation:, Blue Rubbermaid containers were used to store meats and other food products. Not sure if these are food grade., , Use food grade containers for food.
1) Mop sink was stored close to the shelves adjacent the 2-comp sink close to the dishwasher., 2) Scoops without handles were stored inside the bulk food containers., , Ensure scoops with handles are being used and the handles are not in direct contact with the bulk food.
Back door weatherstripping was ripped out - gap was noted at the bottom of the back exit door.
1) Gap was noted at the ceiling close to the back exit door adjacent the dishwasher area., 2) Ventilation canopy filters were missing., 3) Back kitchen handwashing sink hot water faucet was out of order., 4) Hot water was continuously running from the 3-compartment sink. Hot water faucet had worn out.
1) Walk-in freezer condenser was leaking, ice build-up on the pipe by the condenser. , , Fix the walk-in freezer. , , 2) Walk-in cooler racks were rusted and insanitary. , , Clean or replace the racks. , , 3) Deep grooves and scratched surfaces were noted on the wooden chopping block and cutting boards., , Resurface or replace the chopping block/cutting boards., , 4) Flour bins were cracked along the edges and insanitary. , , Replace these bins and ensure they are kept sanitary at all times., , Previous violations:, 1) Walk-in freezer condenser was leaking, ice build-up on the pipe by the condenser. , , Fix the walk-in freezer. , , 2) Walk-in cooler racks were rusted. , , Clean or replace the racks. , , 3) Deep grooves on the wooden chopping block., , Resurface or replace the chopping block., , 4) Flour bins were cracked along the edges. , , Replace these bins.
1) Kitchen was significantly accumulated with food debris and dirty., 2) Dust and grime were noted on the kitchen wall and ceiling., 3)Back exit door close to the dishwasher area was disorganized., 4) Ventilation canopy filters were accumulated with grease deposits and other residues., 5) Kitchen ceiling was accumulated with grease deposits., 6) Underneath the vent canopy was accumulated with grease deposits and other residues., 7) Top and underneath the dishwasher had food and dirt buildup., 8) Underneath the 3-comp sink adjacent to the flour mixer at the back kitchen had dirt buildup., , Deep cleaning is required in the kitchen and hard-to reach areas. Keep up with the cleaning schedule., , Ensure the indicated areas are clean, sanitized and maintained in a sanitary condition at all times., , Previous violations:, 1) Stains noted on the staff washroom walls. , , 2) Grime and debris build-up on kitchen floor's hard to reach areas and baseboards. Debris and stains build-up underneath dishwasher. , , 3) Debris and stains were on mouse traps., , 1 to 3) Clean these areas., , 4) No cleaning schedule, no temperature checks, dishwasher and food surface sanitizer, , Provide a cleaning schedule. Check and record coolers temperatures, dishwasher and food surface sanitizer daily.,
1) Stains noted on the staff washroom walls. , , 2) Grime and debris build-up on kitchen floor's hard to reach areas and baseboards. Debris and stains build-up underneath dishwasher. , , 3) Debris and stains were on mouse traps., , 1 to 3) Clean these areas., , 4) No cleaning schedule, no temperature checks, dishwasher and food surface sanitizer, , Provide a cleaning schedule. Check and record coolers temperatures, dishwasher and food surface sanitizer daily.,