106 - 9840 97 Avenue
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
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.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Helping Hands
Ce restaurant a été inspecté 15 fois depuis le 9 août 2023, avec 7 conformes, 8 non conformes et 1 fermeture au dossier.
Aucune infraction
10 infractions
Two insanitary sponges in disrepair were noted during the inspection., , The sponges were discarded by Manager.
Temperature records for the refrigerating units are not adequately filled in the electronic format, as filled logs up to April 2026 are available., , Hot holding temperature records are not filled and available for review., , - Public Health inspector will send printable temperature logs templates that should be used in the facility going forward and it should be filled daily.
The hand-washing sink in the kitchen is noted to be without paper towels., , Ensure that the hand-washing sink is always supplied with paper towels.
The hand-washing sink is not easily accessible as it is obstructed by bags of dry products., , Ensure hand washing sink is accessible at all times; by changing the position of the dry product storage, this will also prevent water from splashing on the dry products.
Several containers in all refrigerating units were noted to be without lids., , Some of the containers were covered with their lids by the manager during the inspection, while some others were not still covered., , Ensure all containers are adequately covered with their lids or with plastic wraps (Cling film).
Food handling permit was not posted at the time of the inspection., , Ensure that the food handling permit is posted in a conspicuous place.
Several work surfaces are covered with pieces of paper boxes., , Ensure that all pieces of paper boxes are removed as surfaces must be smooth, durable and easy to clean., , Ensure that surfaces are properly finished to be smooth durable and easy to clean.
The following equipment are insanitary:, , - The food heater that is off white in color on the cook line., - The chopping board is heavily stained., , Ensure that the following equipment's are clean and in a sanitary condition at all times., , The cutting board can be bleached to remove the stains.
The following areas require cleaning:, - The floor in the kitchen especially the dishwashing area, -The walls around the hot holding unit, - All refrigeration units in the kitchen, - Other areas of the kitchen wall that are stained., - The bulk storage containers for dry products., , , Ensure the following areas are kept clean and sanitary at all times.
The staff washroom was noted to be in a insanitary condition., , Ensure that the washroom is clean and in a sanitary condition at all times.
Aucune infraction
Aucune infraction
Aucune infraction
4 infractions
There are strips of raw beef and a whole chicken thawing in the sink with water running over, - Water level increased to submerge beef under water and frozen chicken separated, , ENSURE THAWING HIGH RISK FOODS THAT THEY ARE COVERED IN COLD RUNNING WATER, ENSURE RAW CHICKEN AND RAW MEAT ARE THAWED SEPARATELY AS CHICKEN REQUIRES A HIGHER COOK TEMPERATURE AND MUST NOT CONTAMINATE OTHER FOODS
The hot holding temperature of the fried rice is low at 50.4 degrees Celsius, - Rice discarded by operator, - Hot holding unit temperature increased, , ENSURE POTENTIALLY HAZARDOUS FOODS UNDER HOT HOLDING ARE MAINTAINED AT TEMPERATURES AOVE 60 DEGREES CELSIUS
Drink glasses are being stored on upper shelves on the cook-line, , ENSURE DRINK GLASSES ARE STORED IN A DESIGNATED AREA SEPARATE FROM FOOD HANDING AND MADE OF A LESS BREAKABLE MATERIAL SUCH AS PLASTIC CUPS
Aucune infraction
8 infractions
Temperatures of two buckets of raw chicken and one tray of raw beef ranged from 21.8 to 23.1 Degrees Centigrade. *****PHOTOGRAPHS WERE TAKEN DURING INSPECTION., , The operator was instructed to discard the contents of the buckets and tray immediately. DO NOT store high risk food in the temperature danger zone (i.e. 4c-60/40F-140F).
Cleaning cloths were found on the counter and not submerged in an approved sanitizing solution., , Please ensure cleaning cloths are always immersed in an approved sanitizing solution.
Raw meat was found sitting next to cooked chicken. The operator was instructed to remove the cooked chicken away from the raw meat.
Aucune infraction
2 infractions
Cleaning clothes were noted on the counter, - ensure cleaning cloths remain stored in sanitizing solution
Ensure wooden side table next to hot holding units is finished to ensure a smooth and easy to clean surface.
11 infractions
Cleaning cloths were noted on the counter and not being stored in a sanitizer solution, - cloths were removed and stored in sanitizing solution during inspection, - ensure cleaning cloths are always being stored in sanitizer to prevent the growth and spread of bacteria ,
Temperature logs were not being kept up to date, - ensure temperature logs are recorded daily to ensure accurate monitoring ,
A bag of green onions was being stored on the bottom shelf of the cooler next to raw chicken., - green onions were removed and properly stored during inspection, - ensure raw food and prepared/ready to eat foods are stored separately to prevent cross-contamination
Aucune infraction
7 infractions
Temperature logs are not being completed, , ENSURE TEMPERATURE LOGS ARE COMPLETED DAILY FOR COLD AND HOT HOLDING UNITS
Homemade chopped Garlic-in-oil is being left on the counter at room temperature, - Garlic mixture discarded, , ENSURE CHOPPED GARLIC IS NOT STORED IN A FAT SUCH AS OIL OR THE MIXTURES IS KEPT REFRIGERATED, - GARLIC-IN-OIL POSES A SERIOUS RISK OF A BACTERIA TOXIN IF LEFT AT ROOM TEMPERATURE
Multiple foods are not being covered while in coolers or on the counters overnight., , ENSURE FOODS ARE PROPERLY COVERED WHILE UNDER STORAGE TO PREVENT CONTAMINATION
1 infraction
The mechanical dishwasher is not in good working order, , REPAIR / REPLACE THE MECHANICAL DISHWASHER TO BE IN GOOD WORKING ORDER, OR, REMOVE MECHANICAL DISHWASHER FROM FACILITY
5 infractions
Sanitizer solution was not prepared for wiping cloths , - Operator made 100 ppm chlorine bleach solution after prompting, , ENSURE SANITIZER SOLUTION IS PREPARED AND AVAILABLE FOR WIPING CLOTHS DURING FOOD HANDLING HORUS
Raw meat is being stored beside ready-to-eat foods, - Raw meat moved to bottom of cooler, , ENSURE RAW MEATS ARE STORED BELOW AND/OR SEPARATE FROM READY-TO-EAT FOODS
Potentially hazardous foods such as bean sprouts are left out at room temperature, - Sprouts moved to cooler, , ENSURE ALL HIGH RISK AND POTENTIALLY HAZARDOUS FOOD ARE STORED UNDER TEMPERATURE CONTROL EITHER IN A COOLER OR HOT HOLDING
There is dirt, dust, and debris in the following areas: under/behind the line cooking equipment, on the walls surrounding the prep sink, , CLEAN IDENTIFIED AREAS AND OTHERS OF DIRT AND DEBRIS
Raw meat was found being improperly thawed at room temperature. , , Temperatures of two buckets of raw chicken and one tray of raw beef ranged from 21.8 to 23.1 Degrees Centigrade. *****PHOTOGRAPHS WERE TAKEN DURING INSPECTION., , The operator was instructed to discard the contents of the buckets and tray immediately. DO NOT store high risk food in the temperature danger zone (i.e. 4c-60/40F-140F).
Hand sink in the food preparation area was obstructed and therefore inaccessible for use., , Ensure that:, , 1. Any clutter around the hand sink is removed to make it easily accessible for use., , 2. There is a suitable amount of liquid hand soap at all hand wash sinks.
The food handling permit displayed was expired. , , Ensure that the updated food handling permit is printed off and is posted in an area easily visible to the public.
A white cutting board on the rear kitchen table was severely scratched and stained and thus was not in good condition., , ENSURE all cutting boards are smooth and are not severely scratched and stained.
1. There was buildup of dust and debris in the dining and food preparation areas, namely on top of the light fixtures, along the chains suspended from the ceilings, and on top of the vent hoods., , 2. Various areas within both the kitchen and dining room require re-organization., , Ensure that the noted areas are re-organized, cleaned and made free of dust/debris.
Bulk containers with flour, salt, and sugar were noted uncovered, - appropriate lids were used to cover containers during inspection , - ensure food is being protected at all times during storage
Fried chicken bites in a bowl were noted with an internal temperature of 28C, - chicken was tossed out upon PHI request, - ensure high risk foods are kept at a temperature below 4C or greater than 60C at all times
Jackets were being stored in a cupboard in the food preparation area. , - jackets were removed during the inspection, - ensure non-food items are not stored in the kitchen
Food scoops were being stored inside food containers. some of the noted scoops were bowls and not approved as a food utensil, - scoops were removed during inspection and scoops with appropriate handles were stored appropriately outside of the food containers. , - ensure only food scoops with handles are being used and that scoops are not being stored inside food containers ,
Wooden shelving for storage requires a varnish finish to seal areas exposing raw wood and the removal of uncleanable shelving covers , - ensure all shelving is maintained in manner that renders it smooth, durable and easy to clean
Vegetable peeler put away in storage was noted unclean , - peeler was removed from storage to be recleaned and sanitized, - ensure all equipment and utensils are adequately cleaned and sanitized prior to being stored
Dust and debris was noted:, - on top of the light fixtures, - along the chains suspended from the ceiling holding up the light fixtures, - underneath the wok grill station, - around the storage area above the kitchen, , - ensure all noted areas are adequately cleaned and maintained in a sanitary manner to prevent the cross contamiantion of food within the facilty
Cleaning logs were not kept up to date., - ensure cleaning logs are maintained daily to provide safe and sanitary operation
The mop and mop bucket are being stored directly beside packages of bulk food ingredients, , ENSURE THERE IS ADEQUATE SEPARATION AND/OR SEPARATE STORAGE BETWEEN THE CLEANING SUPPLIES SUCH AS THE MOP AND FOOD ITEMS
No records for pest control monitoring are available, , ENSURE MONTHLY PEST CONTROL CHECKS ARE COMPLETED AND DOCUMENTED
There is dirt, dust, and debris present. Cleaning is required in the following areas:, - The back door, - Under appliances and counters throughout the kitchen, - Walls, - Shelves and lower cabinets, - Storage cabinet in the washroom
Cleaning logs or sanitation plan are not completed or available, , ENSURE CLEANING LOGS ARE FILLED OUT AS TASKS ARE COMPLETED AND THE RECORDS ARE AVAILABLE ONSITE
The mechanical dishwasher is not in good working order, , REPAIR / REPLACE THE MECHANICAL DISHWASHER TO BE IN GOOD WORKING ORDER, OR, REMOVE MECHANICAL DISHWASHER FROM FACILITY
The following areas require cleaning, - The fryer compartments, - Between, behind and under the cooking equipment on the cook-line, , REMOVE DEBRIS, CLEAN AND SANITIZE INDICATED AREAS