Mehman Indian & Hakka Chinese Cuisine

The long, white cutting board must be scrubbed to remove built-up dirt from the grooves. Must be done daily.

Staff was observed to be wearing same gloves while handling food, serving food, doing dishwashing and handling cash. , , -Ensure that gloves are changed in between and hand washing is done in between before donning of new pair of gloves.

Food tray was stored on top of the garbage bin., * The food tray was removed and placed for dishwashing., , -Ensure that the food tray is not stored on garbage bin to prevent contamination.

1)Food was stored uncovered inside the prep line cooler and the walk-in cooler., -Ensure that the food is covered to prevent contamination., , 2) Dust accumulation was observed on the vents and the ceiling tiles above the food preparation area., -Ensure that the ceiling tiles and vents are cleaned to prevent contamination.

Tamarind Chutney was measured at 21 degrees C., * The operator placed the Tamarind Chutney inside the cooler., -Ensure that the perishable food is stored at 4 degrees C or less or 60 degrees C or greater.

The Fried noodles were stored at room temperature, the temperature was measured at 21 degrees C. , When asked, the operator mentioned that the fried noodles were fried last evening and then stored., *The noodles were discarded., , -Ensure that the perishable food is stored at temperatures 4 degrees C or less or at 60 degrees C or greater.

Hand sink was obstructed with pans., *Pans were removed., , -Ensure that the hand sink is always accessible for hand washing.

1)Food was being used directly from opened tin containers., , -Ensure that once original tin containers are opened, the contents are transferred into food‑safe containers.

There was no pest control program in place at the facility., , Ensure that pest control measures are implemented. This may be done through a professional pest control company or through a self‑monitoring program. For self‑monitoring, you may refer to the following checklist: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf

1) Scoops were stored inside the food containers., -Ensure that the scoops are stored in such a manner that the handle does not come in contact with the hand., , 2) Big utensils were stored on the floor., -Ensure that the utensils/equipment are stored at least 6 inches above the floor., , 3) Clean utensils were stored on the dirty food counter., -Ensure that the clean utensils are stored on clean surfaces., , 4) The utensils were stored in stagnant water. , -Ensure that the utensils are stored inside ice water or in water with temperature greater than 60 degrees C., , 5) Utensils were stored with the business end up. (handles down). , -Ensure thar the utensils are stored business end down (Handles up).

1) Drawers of the pep line cooler were sticky and covered with food debris., , 2) The area behind the fryers and the cookline had food and grease accumulation., , -Clean the above-mentioned areas.