Spicy Wok

A food handler was observed returning to food handling duties immediately after a smoking break without first washing their hands. A second food handler was observed rinsing their hands with water only after handling raw meat, using the pot-filling faucet above utensils at the wok station, rather than a designated handwashing sink., , Requirement:, , Ensure all food handlers wash their hands thoroughly with soap and warm running water at designated handwashing sinks after smoking, handling raw meat, and whenever contamination may occur. Provide staff training on proper handwashing procedures and hand hygiene requirements. Monitor employee compliance routinely.

A thermometer was available on-site; however, it was stored in a box above the cooking line, indicating that it was not being actively used to monitor food temperatures., , Requirement:, , Ensure a probe thermometer is used regularly to verify the internal temperature of foods during cold and hot storage, cooking, reheating and cooling.

1) Buckets of sauce were stored directly on the floor and without covers on the main cook line., 2) Several food containers in the walk-in cooler, preparation cooler, and double-door storage cooler were uncovered., , Requirement:, , 1) Store all food items at least 15 cm (6 inches) off the floor. Ensure all food containers are properly covered to protect against contamination., 2) Cover or protect all food items during storage. Store food in approved, food-grade containers with tight-fitting lids or suitable coverings.

1) High-risk foods, including raw chicken and raw pork, were thawing in a two-compartment sink without the use of running cold water. Internal temperature of the chicken was measured at 17.7 °C, 2) Several containers of chopped vegetables were stored at room temperature., , Requirements:, , Thaw potentially hazardous foods under refrigeration, under continuous cold running water, as part of the cooking process or in the microwave if the food is to be cooked or consumed immediately after. Ensure food temperatures remain at 4°C or below during thawing., 2) Maintain potentially hazardous foods at 4°C or below or greater than 60°C at all times.

The sanitizer solution during the sanitation cycle of the dishwasher was measured below 50 ppm., , Requirement:, , Immediately discontinue use of the dishwasher for sanitizing until it can consistently achieve the required sanitizer concentration of 100 ppm. Service and calibrate the machine as necessary.

Both handwashing sinks were either inaccessible or difficult to access at the time of inspection., , Requirement:, , Remove all obstructions including the table stored in front of the handwashing sink and ensure handwashing sinks remain readily accessible at all times. Do not use handwashing sinks for storage or other purposes.

There was no Quats sanitizing test strips available to verify sanitizer concentrations., , Requirement:, , Obtain appropriate Quat test strips immediately. Routinely verify sanitizer concentrations to ensure effective sanitization.

The rear exit door was propped open using a brick at the time of inspection, creating a potential entry point for pests., , Requirement:, , Keep exterior doors closed when not actively in use. Remove the brick and discontinue the practice of propping open doors unless these are equipped with tight fitting screens.

Staff exhibited a lack of basic food safety knowledge., , Requirement:, , The manager or the owner must retake an recognized food safety course. See the following link for: Recognized food safety courses in Alberta. All other food handlers are required to take the Alberta Food Safety Basics Interactive Course: https://ahs.myabsorb.ca/#/public-dashboard or the Home Study in Food Safety in Traditional Chinese.

A domestic-style deep fryer was in use and was located on a table outside of the hood ventilation canopy., , Requirement:, , Discontinue use of the domestic fryer immediately. Remove the fryer and ensure all cooking equipment producing grease-laden vapours is located under adequate mechanical ventilation.

1) Majority of the cooking area flooring was covered with cardboard. , 2) Some walls and equipment were covered with plastic wrap (saran wrap)., , Requirement:, , 1) Remove all cardboard from the kitchen floor immediately. Maintain floors in a cleanable, non-absorbent condition. , 2) Remove all plastic wrap from walls and equipment. Clean and sanitize the underlying surface.

A burned plastic lid was being used to cover food stored in the double-door cooler., , Requirement:, , Discard any damaged food containers or utensils.

1) A significant accumulation of grease, soil, and food debris was present on surfaces throughout the kitchen, including but not limited to: floors beneath equipment, food equipment, floors underneath shelving in the walk-in cooler and kitchen, the dishwashing area, the interior and lid of the preparation cooler, the interior and exterior of the dishwashing machine, hood ventilation canopy surfaces, the handwashing sink located in the corner of the cook line, shelving throughout the kitchen, and sanitizer spray bottles., , 2) There was an accumulation of dust on the ceiling in the kitchen., , 3) No written cleaning and sanitation schedule was available., , Requirement:, , 1) Thoroughly clean the food establishment. This includes all surfaces, in the kitchen, bar and dining area, as well as all equipment and utensils. Implement and maintain a routine cleaning and sanitation schedule to prevent further accumulation. Ensure all surfaces are kept clean and in good sanitary condition at all times., , 2) Clean all ceiling surfaces to remove dust accumulation. Include ceilings and other overhead surfaces in the routine cleaning schedule. Ensure all foods are handled in a sanitary manner., , 3) Prepare, implement, and maintain a detailed written sanitation program to facilitate the proper cleaning of all areas of the food establishment, including equipment, and structural surfaces. The sanitation program must include a list of all cleaning and sanitizing agents used within the food establishment