8924 149 Street NW · JASPER PARK
3 mars 2026
RéussiAucune infraction trouvée
Rice Bowl Deluxe se trouve dans le quartier JASPER PARK. JASPER PARK, Edmonton compte 19 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 13 mars 2026, 14 (74%) d'entre eux ont réussi leur dernière inspection, sans aucune fermeture.
Ce restaurant a été inspecté 5 fois depuis le 10 janvier 2025, avec 5 réussites et 1 fermeture au dossier.
The food handling permit could not be located. The manager stated it was posted on the wall the previous day. Please ensure it is posted where customers can see it.
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.
1. Dirty wiping cloths were observed on counter surfaces in the main kitchen. Staff were instructed to remove the cloths and sanitize the affected surfaces. Used wiping cloths must be stored in a sanitizer solution between uses, and soiled cloths awaiting laundering must be kept in a designated dirty-linen bin., , 2. Sanitizer solutions in the facility were measured above 1000 ppm, which is too high for food-contact surfaces. A demonstration was provided on how to properly prepare a chlorine sanitizer solution at 100–200 ppm. Please ensure adequate concentrations are maintained for all surface sanitizers to ensure safe food.
1. An opened can of milk labeled “refrigerate after opening” was observed stored at room temperature at the tea station at approximately 18 °C for more than three hours, as confirmed by staff. The product was discarded. High-risk foods must be kept below 4 °C or above 60 °C at all times to prevent bacterial growth., , 2.Containers of cut vegetables were observed stored above the fill line in the prep cooler, with temperatures ranging from 9 to 12 °C. The cook was instructed to reduce the portions. Food must not be stored above the fill line to maintain temperatures below 4 °C.
The hand towel in the front service area is not stored in a dispenser. Please ensure it is stored in a suitable dispenser to prevent contamination of the roll.
Several containers of food, including sauces and soups, were observed stored directly on the floor in the main kitchen. All food items must be stored at least 6 inches above the floor on pallets, shelves, or racks to prevent contamination from moisture, pests, and dirt.
A staff member’s jacket was observed hanging on the dry storage shelf, touching food items. All staff personal belongings must be stored away from food, food equipment, and food preparation areas to prevent contamination.
The food handling permit was found placed in a cupboard. Please ensure it is posted in a conspicuous location where customers can easily see it.
1.The interior of the dishwasher had grime buildup and requires thorough cleaning., 2. The interior of all prep coolers in the main kitchen requires cleaning to remove food debris and dirt.
* Observed a bag of panko directly on the floor (by back kitchen handsink). Operator re-assured to PHI he will re-train staff. Please ensure all food items need to be kept off the floor at all times.
* A plastic jug noted directly in the back kitchen handsink. Operator re-assured to PHI he will re-train staff. Please ensure handsink being used for handwashing only.
Observed a plastic drink jug stored directly inside the handsink in back kitchen., , Please ensure handsink used for handwashing and accessible at all times.
Handsink side prep area lacking cold water.
Observed staff backpack stored on top of a bag of dry food in kitchen.
Small ice cream pail size filled with clean utensils stored by cookline - a couple utensil with food debris and some inside the pail.