Hawkwood Palace Restaurant

Walk-in cooler measured between 7°C to 7.6°C., , Fix the walk-in cooler.

Recurring violation cited on June 5, 2025:, 1) Handwashing sink faucet was dirty., , 2) Underneath the equipment had grease build-up., , 3) Hard to reach areas was dirty., , 1 to 3: Clean the indicated areas., , Previous violation:, Grease and dust build-up underneath the wok line. , , Clean this area.

Cleaning cloths were stored on the counter., , Additional sanitizer buckets were prepared at 100 ppm for other prep area and the cleaning the cleaning cloths were stored therein., , 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.

Food handlers' aprons were dirty., , The food handlers changed their aprons.

1) Shrimps were submerged in stored in stagnant water to thaw. , The shrimp was under submerged under cold running water. (Corrected During Inspection)., , Potentially hazardous foods must be thawed under refrigeration at 4°C or less, completely submerged under cold running water or in a manner that will prevent the growth of pathogenic bacteria., , 2) Cut produce and vegetables were left on the counter in large portions., , Perishable food must be stored at 4°C or less or above 60°C or above., , 3) Walk-in cooler measured between 7°C to 7.6°C., , Fix the walk-in cooler.

The dishwasher did not detect any colour changes with the chlorine sanitizer., , The dishwasher technician was contacted right away.

Containers were obstructing the handwashing skin., , The containers were promptly removed., , Handwashing sink must be accessible at all times.

Recurring violation cited on June 5, 2025:, 1) Handwashing sink faucet was dirty., , 2) Underneath the equipment had grease build-up., , 3) Hard to reach areas was dirty., , 1 to 3: Clean the indicated areas., , Previous violation:, Grease and dust build-up underneath the wok line. , , Clean this area.

Grease and dust build-up underneath the wok line. , , Clean this area.

Air temperature of the walk-in cooler was measured at 7.0 degrees C. , , Previous Report:, Perishable foods in the walk-in cooler were measured between 7.6 to 8.3 degrees C. (Bean sprouts @ 8.3 degrees C., noodle @ 8.2 degrees C., ginger beef @ 7.6 degrees C. and cooked white radish @ 8.0 degrees C.) Slight ice buildup on the walk-in cooler condenser., , Repair the cooler and store all perishable foods at 4 degrees C or below.

Flour was stored in non-food grade containers. , , Use food grade containers for food storage. , ,

Pest report noted that 8 mice was caught. , , Increase pest control once a week until mouse problem is resolved., , Previous Report:, 1) Mouse droppings were found underneath the dishwasher areas. , , Remove mouse droppings, , 2) Heavy grease, water and debris build-up underneath the wok line. , , Clean this area to remove food and water for pest.

Grease, debris and water build-up underneath the wok line. , , Clean this area.

1) No chlorine sanitizer was prepared before food handling. , , Use 100 to 200ppm chlorine (1/2 teaspoon bleach per L water)., , 2) Cleaning cloths with stains were stored on food prep surfaces. , , Store cleaning cloths in chlorine sanitizer in between uses.

1) Green dishwashing gloves were being re-used for food handling throughout the day. , , Do not use green dishwashing gloves for food handling. Provide disposal gloves for food handling and discard them after each task., , 2) Aprons were covered with grease and food stains. , , Provide clean aprons.

1) Perishable foods in the walk-in cooler were measured between 7.6 to 8.3 degrees C. (Bean sprouts @ 8.3 degrees C., noodle @ 8.2 degrees C., ginger beef @ 7.6 degrees C. and cooked white radish @ 8.0 degrees C.) Slight ice buildup on the walk-in cooler condenser., , Repair the cooler and store all perishable foods at 4 degrees C or below. , , 2) Continue to dry cooked rice at room temperature on a baking tray for sizzling rice., Discarded the rice. , , Remove sizzling rice from menu., , 3) Many bags of frozen meats were being thawed at room temperature. Staff. Meat was measured at 11 degrees C on the surface and at 8 degrees C internally. , k. , , Do not thaw foods at ambient room temperature. Thaw food safely according to section 3.3.3 (b) of the Food Retail and Foodservices Code:, Food may be thawed: , i) under refrigeration at 4C (40F) or less; , ii) completely submerged in cold running water; , iii) as part of the cooking process (but only when thawing is taken into consideration in determining cooking time); and , iv) by microwaving.

No paper towels for handwashing at the kitchen handwash sink. , , Provide paper towels for handwashing. Observed staff wiping hands on his apron. Ensure staff with the paper towels to wipe hands.

Flour was stored in non-food grade containers. , , Use food grade containers for food storage. , ,

1) Egg cardboard cartons were stored on the food trays. , , Discarded egg cartons, , 2) Staff snacks were stored along the main line food shelf., , Provide a separate storage space for personal items.

1) Mouse droppings were found underneath the dishwasher areas. , , Remove mouse droppings, , 2) Heavy grease, water and debris build-up underneath the wok line. , , Clean this area to remove food and water for pest., , 3) Cardboard and other paper bags were stuffed in corners of the coolers and walls. This provides hiding places for pest. , , Remove all cardboards and paper bags from kitchen., , 4) No pest reports available. Pest company stop coming after they set up monitoring traps., , Provide reports for review.

Large gaps on the small wooden chopping block. , , Fix or replace the chopping block. , ,

Grease, debris and water build-up underneath the wok line. , , Clean this area.

Flour was stored in non-food grade containers. , , Use food grade containers for food storage. , ,

Large gaps on the small wooden chopping block. , , Fix or replace the chopping block. , ,

Chlorine at the dishes was measured at 10ppm., , Previous Inspection:, No chlorine was detected in the dishwasher., , Fix the dishwasher and ensure there is 100ppm chlorine at the dishes. ,

Flour was stored in non-food grade containers. , , Use food grade containers for food storage. , ,

large gap along the bottom of the back screen door. , , Previous inspection:, There was a gap along the bottom perimeter of the kitchen rear door., , Seal the gap to prevent the entry of pest.,

1) Mouse droppings were found in the back dry storage room, underneath the two compartment prep sink and underneath dishwasher. , , 2) Owner placed Victor Metal Pedal Wood Mouse Traps throughout the kitchen. , , Retain the services of a professional; pest control company to eliminate rodent activity. , , 3) Grease and food debris found throughout the kitchen., , Clean the kitchen to remove food source for mice. , ,

There were no service records for the grease interceptors., , Maintain records for all cleaning, maintenance and inspections as per municipal bylaw.,

1) Large gaps on the small wooden chopping block. , , Fix or replace the chopping block. , , 2) Dust/mold build-up on the walk-in cooler condenser unit. Walk-in cooler racks were rusted. , , Clean the walk-in cooler., , 3) Stains and grease were observed on the clean vegetable plastic containers., , Do not use these containers if they can't be clean properly. , ,

1) Grease and food debris build-up underneath the deep fryers and wok line. , , 2) Grime build-up on the floor's hard to reach areas. ,