Empress Palace Restaurant

1) Used cleaning cloths were stored on the counter. Sanitizer spray bottles were being used and the cleaning cloths were being re-used., , Fresh chlorine sanitizer solution buckets were prepared at 100ppm and the cleaning cloths were kept therein., , 2) No sanitizer solution bucket prepared., , Ensure cleaning cloths intended to be reused must be submerged in a sanitizer solution bucket to prevent the growth of microorganisms.

A Food handler's apron was dirty., , The food handler removed their apron., , Ensure food handler wear clean aprons.

1) Uncovered food was found in walk-in cooler, walk-in freezer and in the sliding door cooler. , , Ensure food items are covered at all times to prevent contamination., , 2) In the sliding door cooler food bowls were stacked on top of each other without adequate protection. , , - Ensure food bowls are adequately covered before stacking on top of each other.

The sanitizer bottles and buckets were not labeled.

The rice was left in large batch to cool down and was measured at 46 degrees internal temperature, and 15 degrees surface temperature. , , Ensure to divide rice into smaller batch for an even cooling., , Potentially hazardous foods that have been cooked and are intended to be kept under refrigerated storage prior to serving, are to be cooled from 60C to 20C or less within two hours and then from 20C to 4C or less within 4 hours.

1) Diced raw chicken was measured at 6 degrees Celsius probed. , , 2) Dumpling filling was left to thaw at room temperature and the internal temperature was measured at - 6 degrees Celsius. , , Both the chicken and the Dumpling filling were promptly replaced into the walk-in cooler., , 3) Chicken was left to thaw at room temperature and was measured at 26.1 degrees Celsius (probe temperature)., , - The chicken was discarded., , 4) Uncooked raw meat were submerged in stagnant water at the 2-compartment preparation sink to thaw., , Beef were thawed under cold running water., , 5) Meat was left of the rack of the 2-compartment sink to thaw and measured between 0 to 9 degrees Celsius., , 6) Uncooked raw chicken was stored on the 2-compartment sink to thaw between 5.5 degrees Celsius to 6.4 degrees Celsius. The chicken was stored in the walk-in cooler., , Ensure to follow one of the proper thawing methods listed below:, 1. Under cold running water, 2. In cooler at 4 degrees Celsius, 3. Cook directly from frozen, 4. In the microwave

The dishwasher chlorine was measured at 0 ppm. , The dishwasher technician was contacted right away to fix the dishwasher., , - Ensure that the chorine level is at 100 ppm, and ensure to check chlorine levels in the dishwasher everyday.

1) Paper towel dispensers in the back kitchen area were empty. Additional paper towels were available but could not fit into the paper towel dispensers., , 2) Paper towel dispenser in the men's washroom was empty. Additional paper towel was available but could not fit into the paper towel dispenser. , , 3) The handwashing sink near the tea station had tea dumped into the sink and the paper towel dispenser was empty. The operator removed the tea and additional paper towel was available but could not fit into the paper towel dispenser. , , Ensure handwashing sinks are accessible at all times and are equipped with adequate hand washing supplies.

A bowl was being used as scoop in the bulk rice container. , , Ensure that every bulk food bin is equipped with a proper scoop that has a handle.

1) The wooden cutting block had groves and was worn off. , - Ensure to replace the wooden cutting block or place a new cutting board on top so that the cutting block is smooth, easy to clean and non-absorbent to moisture., , 2) Soup spoons were stored in a cluttered manner, such that the handles and eating ends were facing different directions, making it difficult to grasp the handles without contaminating the eating ends. , , -Ensure to reorganize the spoons such that all spoon handles are facing the same direction and easy to grab., , 3) The bulk food bins covers were dirty and had food debris buildup on them., , Clean the bulk food bin covers., , 4) Used serving tongs were stored on the handle of the grill., , Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.

Repeat violations cited on August 11, 2025:, 1) The facility in general had dust and debris build up. , Ensure a deep cleaning is performed in the whole facility, specifically hard to reach areas in the kitchen., , 2) Underneath the 2-compartment prep sink used for thawing food was dirty., , 3) Underneath and around the 2-compartment dishwashing sink was dirty, , 4) Underneath and around the dishwashing area was dirty., , Clean the indicated areas., , 5) No cleaning schedule available., , Develop and implement what is written on the cleaning schedule., , , **Repeat Violation**, , 1) Stains and debris build-up on the dishwasher wall., , Clean the dishwasher wall., , 2) Temperature records were not being kept for the coolers and freezers. Sanitizer concentration records were not being kept for the dishwasher and food contact surface sanitizer concentrations were not being monitored., , Check and record cooler and freezer temperatures, dishwasher and food surface sanitizer.

**Repeat Violation**, , 1) Grease and food debris build-up underneath the wok line., , 2) Dust and grease build-up on the waste pipes. , , 1 to 2) Clean these areas.

Dirty cardboards were used to cover the deep-fried meats. , , Use clean paper towel or containers covers to cover the deep fried meats.

Deep grease build-up on the deep fryers' interior and sides., , Clean the deep fryers.

1) Stains and debris build-up on the dishwasher wall., , Clean the dishwasher wall., , 2) Temperature records were not being kept for the coolers and freezers. Sanitizer concentration records were not being kept for the dishwasher and food contact surface sanitizer concentrations were not being monitored., , Check and record cooler and freezer temperatures, dishwasher and food surface sanitizer.

1) Grease and food debris build-up underneath the wok line., , 2) Dust and grease build-up on the waste pipes. , , 1 to 2) Clean these areas.

REPEAT VIOLATION- GREASE AND BLACK STAINS ON WHITE CLEANING CLOTHS., Cleaning cloth towels were covered in grease and stored on prep surfaces. , , Provide replace all cleaning cloths and store them in sanitizer in between uses.,

Kitchen staff aprons were covered with grease and food stains. , , Provide clean aprons for staff.

Lack of handwashing was observed during inspection. Food debris build-up on all prep cooler handles., , Wash hands often and clean the prep cooler handles.

Garlic oil mixture was left out at room temperature. Garlic was measured at 19 degrees C., Discarded the garlic, , Previous Inspection, Garlic in oil mixture was left out during lunch. Container of Garlic in oil found in the cooler was measured at 13.4 degrees C. , Discarded the garlic in oil., , Store cold perishable food at 4 degrees C or below.

Rice scoops were stored in stagnant water. , , Store utensils in ice water (4 degrees C or below) or at hot water (60 degrees C or higher).,

1) walk-in cooler and prep cooler handles were covered with food debris and grease. , , 2) Food carts were covered with debris and grease., , 3) Grey stains on clean white food containers., , 4) Grease build-up on the microwave handle and sides., , 1 to 4) Clean these items

Single use vinegar bottles were reused to store food. Stains were found on the sides and bottom., , Discard single use bottles after each use.

1) Grease build-up on the prep coolers exteriors and handles., , 2) White substances/mold and rust were noted on the walk-in cooler racks. , , 3) Deep grease build-up on the deep fryers' interior and sides., , 4) Food debris was found in the utensil's storage containers. , , 1 to 4) Clean these items.

1) Stains and debris build-up on the dishwasher wall., , Clean the dishwasher wall., , 2) Temperature records were not being kept for the coolers and freezers. Sanitizer concentration records were not being kept for the dishwasher and food contact surface sanitizer concentrations were not being monitored., , Check and record cooler and freezer temperatures, dishwasher and food surface sanitizer.

1) Stains noted on the dough mixer , , 2) Food debris and calcium build-up on the kitchen shelves. , , 1 to 2) Clean these areas.

1) Grease and food debris build-up underneath the wok line., , 2) Grease and dust build-up on the kitchen shelves. , , 3) Dust and grease build-up on the waste pipes. , , 1 to 3) Clean these areas.

REPEAT VIOLATION- GREASE AND BLACK STAINS ON WHITE CLEANING CLOTHS., Cleaning cloth towels were covered in grease and stored on prep surfaces. , , Provide replace all cleaning cloths and store them in sanitizer in between uses.,

Kitchen staff aprons were covered with grease and food stains. , , Provide clean aprons for staff.

Lack of handwashing was observed during inspection. Food debris build-up on all prep cooler handles., , Wash hands often and clean the prep cooler handles.

Garlic oil mixture was left out at room temperature. Garlic was measured at 19 degrees C., Discarded the garlic, , Previous Inspection, Garlic in oil mixture was left out during lunch. Container of Garlic in oil found in the cooler was measured at 13.4 degrees C. , Discarded the garlic in oil., , Store cold perishable food at 4 degrees C or below.

Rice scoops were stored in stagnant water. , , Store utensils in ice water (4 degrees C or below) or at hot water (60 degrees C or higher).,

1) walk-in cooler and prep cooler handles were covered with food debris and grease. , , 2) Food carts were covered with debris and grease., , 3) Grey stains on clean white food containers., , 4) Grease build-up on the microwave handle and sides., , 1 to 4) Clean these items

Single use vinegar bottles were reused to store food. Stains were found on the sides and bottom., , Discard single use bottles after each use.

1) Grease build-up on the prep coolers exteriors and handles., , 2) White substances/mold and rust were noted on the walk-in cooler racks. , , 3) Deep grease build-up on the deep fryers' interior and sides., , 4) Food debris was found in the utensil's storage containers. , , 1 to 4) Clean these items.

1) Stains and debris build-up on the dishwasher wall., , Clean the dishwasher wall., , 2) Temperature records were not being kept for the coolers and freezers. Sanitizer concentration records were not being kept for the dishwasher and food contact surface sanitizer concentrations were not being monitored., , Check and record cooler and freezer temperatures, dishwasher and food surface sanitizer.

1) Stains noted on the dough mixer , , 2) Food debris and calcium build-up on the kitchen shelves. , , 1 to 2) Clean these areas.

1) Grease and food debris build-up underneath the wok line., , 2) Grease and dust build-up on the kitchen shelves. , , 3) Dust and grease build-up on the waste pipes. , , 1 to 3) Clean these areas.

REPEAT VIOLATION- GREASE AND BLACK STAINS ON WHITE CLEANING CLOTHS., Cleaning cloth towels were covered in grease and stored on prep surfaces. , , Provide replace all cleaning cloths and store them in sanitizer in between uses.,

Kitchen staff aprons were covered with grease and food stains. , , Provide clean aprons for staff.

Lack of handwashing was observed during inspection. Food debris build-up on all prep cooler handles., , Wash hands often and clean the prep cooler handles.

Garlic in oil mixture was left out during lunch. Container of Garlic in oil found in the cooler was measured at 13.4 degrees C. , Discarded the garlic in oil., , Store cold perishable food at 4 degrees C or below. ,

Rice scoops were stored in stagnant water. , , Store utensils in ice water (4 degrees C or below) or at hot water (60 degrees C or higher).,

1) walk-in cooler and prep cooler handles were covered with food debris and grease. , , 2) Food carts were covered with debris and grease., , 3) Grey stains on clean white food containers., , 4) Grease build-up on the microwave handle and sides., , 1 to 4) Clean these items

Single use vinegar bottles were reused to store food. Stains were found on the sides and bottom., , Discard single use bottles after each use.

1) Grease build-up on the prep coolers exteriors and handles., , 2) White substances/mold and rust were noted on the walk-in cooler racks. , , 3) Deep grease build-up on the deep fryers' interior and sides., , 4) Food debris was found in the utensil's storage containers. , , 1 to 4) Clean these items.

1) Stains and debris build-up on the dishwasher wall., , Clean the dishwasher wall., , 2) Temperature records were not being kept for the coolers and freezers. Sanitizer concentration records were not being kept for the dishwasher and food contact surface sanitizer concentrations were not being monitored., , Check and record cooler and freezer temperatures, dishwasher and food surface sanitizer.

1) Stains noted on the dough mixer , , 2) Food debris and calcium build-up on the kitchen shelves. , , 1 to 2) Clean these areas.

1) Grease and food debris build-up underneath the wok line., , 2) Grease and dust build-up on the kitchen shelves. , , 3) Dust and grease build-up on the waste pipes. , , 1 to 3) Clean these areas.