5657 Riverbend Road NW · BRANDER GARDENS
23 juin 2025
RéussiAucune infraction trouvée
King's Garden Noodle House se trouve dans le quartier BRANDER GARDENS. BRANDER GARDENS, Edmonton compte 14 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 11 mars 2026, 12 (86%) d'entre eux ont réussi leur dernière inspection, sans aucune fermeture.
Ce restaurant a été inspecté 4 fois depuis le 17 juin 2024, avec 4 réussites et 1 fermeture au dossier.
Premade sanitizing solution was not readily available in the food handling area. It was only present in the customer area. please ensure that sanitizing solution is available in areas where food is been handled to allow for proper sanitization of surfaces.
** Raw chicken was observed to be stored above cooked chicken in the cooler. Proper storage practices were reviewed with the operators. please ensure compliance., , ** Uncovered food was observed stored in the cooler and freezer. Please cover food properly before storage to prevent contamination.
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.
**-- 0 ppm chlorine was detected in the dishwasher rinse cycle, needs to be at minimum 100 ppm.” A new sanitizer bottle was hooked up, the pump was primed and 100 ppm chlorine was detected in the rinse cycle.
**--Scoops were observed stored inside the food containers with the dirty high contact surface (handle) in direct contact with the food ingredient. Please ensure that scoops are stored outside of the food containers to prevent contamination of the food item.
Dishwasher sanitizer concentration was not been tested regularly as the bottle of sanitizer was tested at 0ppm Please ensure that the dishwasher concentration is tested regularly to allow for proper sanitization of dishes and utensils.
**--The kitchen hood was observed to have a slight build up oil. Please ensure the hood is cleaned to prevent foreign particles from entering food during processing.
No pre-made sanitizer solution was present in the food handling areas. Staff were already involved in food handling activities. 100 ppm bleach-water solutions were prepared., - Ensure sanitizer solutions are prepared for the storage of wiping cloths after each use and prior to any food handling activities starting.
Disposable glove was left in the flour used to batter raw meats., - Disposable gloves are single use only and must be discarded upon removal from hands.
Observed large amounts of deep fried meats being brought out of the cooler to be left at room temperature. Staff were instructed to relocate the meats back to the coolers., - High risk perishable foods must be stored at less than 4C or greater than 60C.
Cooked meat filled wontons and shrimp left out measured at 13C. Food discarded., - High risk perishable foods must be stored at less than 4C or greater than 60C.
Chlorine sanitizer test papers could not be located., - Sanitizer test papers are required to ensure sanitizer strengths are at adequate concentrations.
Countertop deep fryer is being operated outside of the exhaust hood., - All grease producing cooking must occur under an exhaust hood that is equipped with a fire suppression system.
Carpet noted in the storage closet where two chest freezers are located and bags of empty beverage containers are stored., - Remove the carpet and ensure the floor is smooth, washable, moisture resistant.
1. Shelving across from the cook line equipment is greasy and requires cleaning., 2. The floor under the cook line equipment and around equipment/table legs requires cleaning to remove grease and food particle buildup., 3. The exhaust hood canopy and filters have grease accumulation and require cleaning., 4. Walls behind the dishwash sink area have dried food splashes and require cleaning.
The written cleaning lists could not be located.