11048 107 Street NW · CENTRAL MCDOUGALL
7 avril 2026
RéussiAucune infraction trouvée
Asian Food Ltd. se trouve dans le quartier CENTRAL MCDOUGALL. CENTRAL MCDOUGALL, Edmonton compte 113 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 16 avril 2026, 93 (82%) d'entre eux ont réussi leur dernière inspection, sans aucune fermeture.
Ce restaurant a été inspecté 4 fois depuis le 22 janvier 2025, avec 4 réussites et 1 fermeture au dossier.
Mar. 16, 2026: Mouse droppings were noted along the edge of the step below the small food preparation room. Clean and sanitize as discussed during the inspection., , Mouse droppings found in the following areas have been removed and the affected areas sanitized:, , -on the floor next to the back entrance door, -on the floor and shelving in the office area of the kitchen where paperwork for the business is kept., -on the floor behind mixer in the corner of the kitchen, , **Provide a copy of the pest control report for the March 2026 visit to the facility once they have been on-site for their monthly servicing., , REQUIRED ACTION: a thorough cleaning and sanitizing of the kitchen is required as discussed during the inspection. Contact your pest control company and have them implement additional control measures.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
L'Alberta enregistre chaque visite soit comme une inspection routinière (avec d'éventuelles infractions notées), soit comme un ordre de fermeture. Si vous voyez des infractions listées sans ordre de fermeture, l'exploitant a été autorisé à poursuivre ses activités tout en les corrigeant. Un ordre de fermeture signifie que l'inspecteur a exigé l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
The chlorine (bleach water) sanitizer used on food contact surfaces was measured at >>200 ppm chlorine. Chlorine is to be used at 100 ppm for food contact surfaces. 1/2 teaspoon of bleach per litre of water. Staff must use the chlorine test strips to measure the chlorine solution when preparing it.
Staff were using the designated kitchen hand sink to rinse off dirty equipment and utensils. A metal colander/sieve was sitting inside the hand sink, and the sink basin was full of food debris. The sink plug was in the drain, allowing for 2 inches of dirty water to sit in the basin., , REQUIRED ACTION: staff were instructed to drain and clean out the sink during the inspection. Staff were reminded to keep this sink free of all objects, and to only use this sink for hand washing.
Bags of onions were sitting directly on the floor in the smaller food preparation room. , , REQUIRED ACTION: food must be stored up off of the floor to protect it from contamination.
Mouse droppings were found:, , -on the floor next to the back entrance door, -on the floor and shelving in the office area of the kitchen where paper work for the business is kept., -on the floor behind mixer in the corner of the kitchen, , Pest control records were reviewed during the inspection, and mouse activity was noted on the most recent report. Pest control comes to the facility once a month., , REQUIRED ACTION: a thorough cleaning and sanitizing of the kitchen is required as discussed during the inspection. Contact your pest control company and have them implement additional control measures.
Cardboard wrapped in plastic is being used to line the bottom shelf on the stainless steel table in the preparation area to the left of the door that leads into the main house. Cardboard is to be removed. Shelving and all food contact surfaces must be smooth, non-absorbent, in good repair and easy to clean.
Food debris observed in hard to reach areas of the kitchen, behind equipment and on floors., , REQUIRED ACTION: a thorough cleaning of the facility is required.
-Bleach sanitizer was present. However, no prepared sanitizer solution (100 ppm chlorine) was available at the preparation tables. , , Action taken:, -Staff was instructed to have the ready to use sanitizer solution (100 pm chlorine) accessible to the staff while preparation.
-Handwashing sink was blocked with the food preparation equipment., , Action taken:, -Operator was instructed to unblock the handwashing sink. Ensure that handwashing sink must be solely used for washing hands, handwashing sink should be accessible at all times.