Tong Ky BBQ House

**OUTSTANDING**, 1. The cutting table and knives were used throughout the day and were not being washed and sanitized at 4-hour intervals and/or between meat species. , **January 13, 2026: the facility has not developed a written cleaning and sanitizing procedure for this area. , , COMPLETE THE FOLLOWING:, 1. Knives and cutting surfaces must be cleaned and sanitized every 4 hours if using continuously throughout the day., 2. Develop a written clean in place procedure for the large white cutting board table and butcher block. , - The procedure must include cleaning frequencies and chemicals used. , - Implement the clean-in-place procedure within the food establishment.

**OUTSTANDING**, 1. Pest control records were not available onsite., , COMPLETE THE FOLLOWING:, 1. Complete the Alberta Health Services pest control checklist at least once a month. Keep completed records on site.

**OUTSTANDING**, 1. The facility did not have written cleaning schedule., , COMPLETE THE FOLLOWING:, 1. Make a daily/weekly/monthly 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. The sanitation program must be submitted to an Alberta Health Services Executive Officer for review., - A blank template is sent via email.