Naylolit Filipino Flavor

1. Packages of fried fishes that were prepared on site were not labeled. , , COMPLETE THE FOLLOWING:, 1. Please ensure all food is labeled to identify the product and date prepared.

**CORRECTED**, 1. Frozen shrimp thawing in warm water. Shrimp removed and cooked immediately. , , 2. A large pot of pork stew measured 20*C. Staff stated it had been sitting at room temperature for 2 hours. Pork discarded during inspection. , , 3. Large batches of potentially hazardous foods were cooling at room temperature. Foods moved to fridge during the inspection. , , COMPLETE THE FOLLOWING:, 1. Do not thaw food in warm water to prevent bacteria from growing. Foods must be thawed using the following methods:, - In the fridge over night, - Under cold running water, - Cooked from frozen, - In the microwave and cooked immediately after., , 2. Do not leave foods out at room temperature. Keep foods at 4*C or above 60*C to prevent bacteria from growing., , 3. Foods must be cooled from 60*C to 20*C in under 2 hours, and then from 20*C to 4*C in under 4 hours. To help speed up cooling use the following methods:, - Ice water. , - Divide large batches into smaller portions/ several small containers or in large shallow pans., - Ice wand.

1. Observed several flats of eggs stored on the top shelves above cooked foods and fresh produce., , 2. Garbage stored in front of clean dishes stored beside the dishwashing sink. Some dishes were not clean. , , COMPLETE THE FOLLOWING:, 1. Store eggs below fresh and cooked foods, and on trays to protect the area underneath from contamination., , 2. Use a cover to protect the dishes beside the dishwashing sink from contamination. The cover must be smooth, non-absorbent and easy to clean.

**CORRECTED**, 1. A plastic container with no handle was stored in the large white bin of cornstarch. Container removed during the inspection.

1. The Operator was unable to locate the chlorine test strips during the inspection., , COMPLETE THE FOLLOWING:, 1. Please purchase new test strips.

1. The wall tiles along the floor behind the cooking equipment were coming off the wall., , 2. A couple floor tiles in middle of the back kitchen were in disrepair and concrete floor exposed. , , COMPLETE THE FOLLOWING:, 1. Secure the wall tiles to the wall to prevent the collection of debris and to make cleaning easier., 2. Repair/replace the floor tile so the floor is easy to clean.

**CORRECTED**, 1. Observed used steel wool that was coming apart and one steel wool had a piece that was broken and was sticking out. Steel wool discarded during the inspection., , COMPLETE THE FOLLOWING:, 1. Steel wool should be discarded if it begins to fall apart, if any pieces start to fall off, and if there is a lot of food debris., 2. Check dishes after dishwashing for pieces of steel wool.

1. The trays used to stored ingredients on the lower shelf of the preparation table across from the wok was visibly dirtied. , , COMPLETE THE FOLLOWING:, 1. Clean the trays noted above. They must be cleaned as often as necessary to maintain them in a visibly clean condition.

*** Repeat violation*** , , Some food items in the walk-in cooler were found not covered. The inspector informed the staff that all food items must be covered to prevent cross-contamination of the food during storage. Please educate all staff and ensure to cover all food items.

Pails containing raw meat products were placed directly on the floor of the walk-in cooler. Foods must be stored at least 6'' off the floor to prevent contamination.

1. A large quantity of food items, such as fried fish and banana rolls, was stored at room temperature, with measured temperatures ranging from 11-17°C. The inspector advised the operator that all high-risk food items must be kept out of the temperature danger zone by storing them at or below 4°C or at or above 60°C. , , 2. Sumon rice wrapped in banana leave was kept at room temperature measuring 35 C (discarded). High-risk food items should not be stored at room temperature.

*** Repeat violation***, , The staff was not able to demonstrate proper use of the multiple-compartment sink for dishwashing purposes. Specifically, the staff was washing the dishware and utensils with soap and water in one compartment, then rinsing in a bleach-water solution in another compartment without a proper rinsing step in between. The inspector informed the staff and operator that soap and chlorine should not be mixed, and that a proper rinsing step must be implemented to follow a proper wash-rinse-sanitize method. The inspector walked through with the staff and the operator on how to properly use the sink for sanitization. Please educate all staff regarding the proper use of the multiple-compartment sink for manual dishwashing purposes.

There was a Food Safety Training Certificate provided during the inspection. However, the operator did not demonstrate adequate food safety knowledge during the inspection. Please take a refresher course to regain adequate food safety knowledge. The Alberta Food Safety Basics Interactive Course can be found at the Alberta Health Services Take a Course Website: https://www.albertahealthservices.ca/eph/Page3151.aspx., **TAKE A REFERESHER FOOD SAFETY TRAINING COURSE.

There were cleaning cloths stored on food-contact surfaces. The inspector informed the operator that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. Please educate all staff regarding proper use and storage of cleaning cloths.

There was no sanitizer solution available during the inspection at the food preparation area while food preparation and handling was occurring. The inspector informed the operator that a sanitizer solution must be prepared and readily available at all times during food operations. Please educate all staff regarding the proper use of sanitizers.

Improper glove use was noted during the inspection. Specifically, staff was putting new gloves on top of used gloves and not washing hands before putting the new gloves on. The inspector informed the staff that gloves cannot be used on top of each other, and that hands must be washed before and after putting gloves on and touching food. Contamination of food by the hands of food handlers is an important cause of foodborne illness outbreaks. The inspector informed the staff that proper glove use must be practiced and implemented at all times when handling food. A copy of the Guidelines for Proper Glove Use in Food Establishments will be provided with this report. As indicated, hands must be washed and dried thoroughly before wearing gloves, when changing to a new pair of gloves, and after removing the gloves. A new pair of gloves must be worn when changing tasks (e.g. when moving to a new work station, after handling raw meats, before handling ready-to-eat foods such as sandwiches, after cleaning duties, etc.), after covering mouth during sneezing or coughing, blowing nose, or touching hair (again, hands must be washed after gloves have been removed), as frequently as possible. A pair of gloves should not be worn for more than 4 hours. Prolonged use of a single pair of gloves can result in excess perspiration on hands, which provides ideal conditions for bacterial growth on the skin. , **IMPLEMENT PROPER GLOVE USE AT ALL TIMES.

Some food items in the walk-in cooler were found not covered. The inspector informed the staff that all food items must be covered to prevent cross-contamination of the food during storage. Please educate all staff and ensure to cover all food items.

A significant amount of food items, including fried food products, were stored at room temperature. The food products were measured at 18-22°C. The inspector informed the operator that all high-risk food items must be stored away from the temperature danger zone, or that high-risk food items must be kept at or below 4°C or at or above 60°C. Please do not store high-risk food items at room temperature.

Cooked food items in the front hot-holding unit were measured at 31-46°C. These cooked food items were improperly stored, where a food container was placed on top of a food container above the maximum fill line. The food items were discarded during the inspection. The other food items in the hot-holding unit that were properly stored were adequate in temperature. The inspector informed the operator that all high-risk food items must be stored away from the temperature danger zone, or that high-risk food items must be kept at or below 4°C or at or above 60°C.

Pork meat products were being half-cooked and stored at room temperature. The inspector informed the operator that half-cooking is not allowed. Once the meat leaves refrigeration and to be cooked, it must reach its safe internal cooking temperature of at least 74°C (fully cooked). The pork meat products were deep fried afterwards.

A refrigeration unit, being the walk-in cooler, was measured at 7-8°C. Food items in the cooler were measured at the same temperature. The inspector informed the operator that all high-risk food items must be stored at or below 4°C. During the inspection, the unit was adjusted to bring the temperature down. Please ensure to monitor all refrigeration units to be at or below 4°C. Also, there were no records provided for temperature monitoring. The inspector informed the operator that temperatures should be recorded three times during hours of operations: one at opening, one at closing, and one in between (ideally, after a rush hour), to ensure that the unit was functional throughout operations.

Cut vegetables were stored on top of the food prep tables at room temperature. The inspector informed the operator that all high-risk food items must be stored away from the temperature danger zone, or that high-risk food items must be kept at or below 4°C or at or above 60°C. The food item was discarded during the inspection.

The staff was not able to demonstrate proper use of the multiple-compartment sink for dishwashing purposes. Specifically, the staff was washing the dishware and utensils with soap and water in one compartment, then rinsing in a bleach-water solution in another compartment without a proper rinsing step in between. The inspector informed the staff and operator that soap and chlorine should not be mixed, and that a proper rinsing step must be implemented to follow a proper wash-rinse-sanitize method. The inspector walked through with the staff and the operator on how to properly use the sink for sanitization. Please educate all staff regarding the proper use of the multiple-compartment sink for manual dishwashing purposes.

Staff was noted eating their food at the food preparation station. The inspector informed the staff and operator that any other activity must be completely separated from food handling and food preparation areas. Please educate all staff regarding this, and designate a separate space in the facility for staff use.

There was a Food Safety Training Certificate provided during the inspection. However, the operator did not demonstrate adequate food safety knowledge during the inspection. Please take a refresher course to regain adequate food safety knowledge. The Alberta Food Safety Basics Interactive Course can be found at the Alberta Health Services Take a Course Website: https://www.albertahealthservices.ca/eph/Page3151.aspx., **TAKE A REFERESHER FOOD SAFETY TRAINING COURSE.

A shelving unit was placed directly beside the handwashing station with kitchen utensils and equipment stored in the unit. The inspector informed the operator that there should be at least 18-inches separation between handwashing station and food-contact surfaces, including kitchen utensils. Otherwise, a physical barrier must be installed as a splash guard to prevent the handwashing station from contamination other food-contact surfaces.

Scoops for dry product were stored inside the bins with the scoops covered in product. Some of the scoops also did not have a handle. All scoops should be stored away from the food product or in a separate food-safe container, then cleaned and sanitized daily, to prevent the risk of contamination of the bulk ingredients. Proper scoops with handle must also be used, so that the portion that touches the food are not constantly touched while accessing the food. Please replace all scoops and educate all staff regarding the proper use of scoops.