Shanghai Express

1. The double-door stainless-steel cooler along the south wall of the kitchen was not maintaining temperature at or below 4C. The internal temperature of raw chicken was measured at 6C using a probe thermometer., , ACTION REQUIRED: move all high-risk foods to a cooler that is capable of maintaining temperature at or below 4C. Service the indicated cooler., , 2. Operator was unable to locate the probe thermometer and unable to find thermometers in coolers. , , ACTION REQUIRED: , 1. Obtain a probe thermometer., 2. Ensure all coolers are equipped with thermometers or obtain an infra-red thermometer.

1. The double-door stainless-steel cooler along the south wall of the kitchen was not maintaining temperature at or below 4C. The internal temperature of raw chicken was measured at 6C using a probe thermometer., , ACTION REQUIRED: move all high-risk foods to a cooler that is capable of maintaining temperature at or below 4C. Service the indicated cooler., , 2. Operator was unable to locate the probe thermometer and unable to find thermometers in coolers. , , ACTION REQUIRED: , 1. Obtain a probe thermometer., 2. Ensure all coolers are equipped with thermometers or obtain an infra-red thermometer.

The back (kitchen) hand sink was not equipped with soap. A bucket (food equipment) was stored in the basin., , ACTION REQUIRED: do not store equipment/items in the hand wash station. Ensure all hand wash stations are stocked with soap & paper towel at all times.

Raw meat was stored next to vegetables in the single-door, Defield, stainless-steel freezer. Stock was not clearly organized in categories., , ACTION REQUIRED: store raw meats on the lowest shelves in coolers & freezers. Re-organize foods in storage into clear categories.

The facility did not appear to have a pest control program in place. No traps were observed onsite. The operator was unable to produce pest control records at the time of inspection. , , ACTION REQUIRED: Ensure the facility has a pest control program in place. Keep monthly records of pest control efforts., , RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf

Cleaning required in the following areas:, -Significant food build-up on the meat slicer (bottom slide of the blade), -Pink, frozen liquid on the base of the single door Delfield stainless-steel freezer (potentially raw meat blood), -Flour and dirt build-up on the door handle of the door leading to the mall common dumpster area, -Food debris build-up on the exterior of food storage containers in the "clean" equipment storage, -Dust build-up on the North wall of the kitchen, -Food debris and grease on the troll stored next to the dishwashing area, -Grease build-up on the oven door, -Dirt build-up on the floor perimeter, -Clutter and excessive stock throughout the facility, , ACTION REQUIRED: conduct a deep and thorough clean throughout the facility. This must include pulling all equipment away from the wall and cleaning under and around it. Scrub all equipment in storage. Discard any items that are no longer required.

Used cleaning cloths were not stored properly when not in use. They were observed seating out on counter tops., All used cleaning cloths were immediately stored in a freshly made bleach solution by operator upon request.

Raw meat in a container was stored above and beside vegetables inside in cooler., The operator rearranged the cooler upon request by Health Inspector and the raw meat was stored , below vegetables in the cooler.