ORDER OF AN EXECUTIVE OFFICER

Transcription

1 Environmental Public Health ORDER OF AN EXECUTIVE OFFICER To: RE: Alberta Ltd O/A Dynasty Century Palace Restaurant Thang Ly the Owner The food establishment located in Edmonton, Alberta and municipally described as: Dynasty Century Palace Restaurant, # Avenue, Edmonton, AB T5H WHEREAS I, an Executive Officer of Alberta Health Services, have inspected the above noted premises pursuant to the provisions of the Public Health Act, RSA 2000, c. P-37, as amended; AND WHEREAS such inspection disclosed that the following conditions exist in and about the above noted premises which are or may become injurious or dangerous to the public health or which might hinder in any manner the prevention or suppression of disease, namely: a. Bags of frozen meat were noted thawing improperly in a prep sink filled with stagnant water with the tap turned off b. Several perishable foods were noted in the danger zone at room temperature 1. Cooked high risk foods (dim sum) with an external temperature of 30C were out at room temperature 2. Bowl of Egg slurry was noted at 16C when probed 3. Bus pans of rice and rice noodles soaked in water were noted at room temperature c. Sanitizer solutions recorded 0ppm chlorine or much greater than 200ppm chlorine. Dirty, used cloths were noted on counter tops d. Yellow cloths used to cover raw chicken was also mounded on food prep surfaces. Large cooking pot of sauce was not properly covered or protected against contamination. Potato birds nest were noted stored in the laundry room and exposed to contamination. e. Many unlabeled bottle or buckets with a clear liquid were noted throughout the kitchen. One measured over 200ppm of chlorine and others measured 0ppm chlorine. f. Effective pest control monitoring program was not in place; there were no records available at the time of inspection. Only four glue boards were noted, with some not placed correctly or not operational g. Written sanitation procedures were not available indicating the maintenance, cleaning, or sanitation aspects of the food establishment h. No supervisory or management personnel in the kitchen had an approved qualifications in food sanitation, Section (31) i. Poor sanitation noted throughout the whole facility 1. Food debris and grease were noted on exterior of equipment 2. High touch surfaces, underneath and on top of shelves, food equipment, grease bins, garbage containers, electrical outlines, pipes, and plumbing lines were noted in an unsanitary condition 3. Cupboard space in men's washroom, and door handles were also unsanitary j. Exhaust canopy was missing multiple filters preventing the equipment from adequately removing grease laden vapors

2 Page 2 of 6 k. Many dim sum wooden bowls were observed to have pieces of food debris built up on the inside l. Clean utensils/ dishes were stored in bins that have debris, grease, and grime buildup m. Several scoop handles and high touch area of bowls were stored directly touching dry food in dry storage bins n. Bowl of raw chicken was noted stored directly over top of ready to eat fruits in the walk in cooler o. Badly fragmented metal sieve was noted in use p. There was evidence of cockroaches in the facility AND WHEREAS such inspection disclosed that the following breaches of the Public Health Act and the Food Regulation, Alberta Regulation 31/2006 and the Food Retail and Foodservices Code exist in and about the above noted premises, namely: a. Violation [a and b] are in contravention of Section 24 and 23, of the Food Regulation which states, "All food processing in a food establishment must be done in a manner that makes the food safe to eat." And "All food used or to be used in a commercial food establishment must be (a) protected from contamination, and (b) handled in a sanitary manner." respectively b. Violation [c] is in contravention of Section 28(2) of the Food Regulation which states, "A commercial food establishment, all equipment and utensils in it and all surfaces in it with which food comes into contact must be maintained in a sanitary condition and, without limiting the foregoing, must be washed and sanitized in a manner that removes contamination c. Violation [d and n] are in contravention of Sections 23(1) of the Food Regulation which states, "All food used or to be used in a commercial food establishment must be (a) protected from contamination, and (b) handled in a sanitary manner." d. Violation [e] is in contravention of Section 20(2) of the Food Regulation which states: All chemicals, cleansers and other similar agents associated with or required for the operation or maintenance of the food areas must be stored (a) in containers that are not intended to be used to store food and that are clearly labelled to identify their contents, and (b) in such a manner as to prevent the contamination of any food or food area." e. Violation [f] is in contravention of Sections 21(1) & 21(2) of the Food Regulation which state, "The commercial food establishment and any surrounding area, premises or facilities supporting the commercial food establishment must be kept free of pests and of conditions that lead to the harboring or breeding of pests" and "A written record of all pest control measures used in the food establishment and surrounding area, premises and facilities referred to in subsection (1) must be maintained." f. Violation [g] is in contravention of Section 29 of the Food Regulation which states, "A commercial food establishment must have written procedures designed to ensure its safe and sanitary operation and maintenance" and "The procedures must include (a) the cleaning and sanitizing requirements for the food establishment and for all equipment and utensils in it, if any, that are not normally washed in a dishwasher, and

3 Page 3 of 6 (b) a list of all cleaning and sanitizing agents used in the food establishment, including their concentrations and uses." g. Violation [h] is in contravention of Section 31 of the Food Regulation which states, "(1) A person operating a commercial food establishment must, at any time when there are 5 or fewer food handlers working on the premises, ensure that at least one individual who has care and control of the commercial food establishment holds a certificate issued by the Minister confirming that individual's successful completion of a food sanitation and hygiene training program or a document that the Minister considers equivalent to such a certificate. (2) A person operating a commercial food establishment must, at any time when there are 6 or more food handlers working on the premises, ensure that at least one member of the management or supervisory staff of the commercial food establishment holds a certificate or equivalent document referred to in subsection (1) and that the individual is present at the commercial food establishment at the time. h. Violation [i] is in contravention of Section 19 and 28 of the Food Regulation which states, "A person must not operate a commercial food establishment unless (a) all the requisite plans and specifications referred to in Section 16 for the commercial food establishment have been approved by the executive officer, and (b) it is constructed and maintained in accordance with that approval. i. Violation [j] is in contravention of Sections 17(1)(f)(iv) & 19 of the Food Regulation which state, "An operator shall ensure that, before operation of the commercial food establishment commences, the commercial food establishment is, if so required by the Executive Officer, equipped with a properly operating means of providing ventilation to food areas that are subject to the generation or accumulation of odors, fumes, steam, vapors, smoke or excessive heat" and "A person shall not operate a food establishment unless (a) all the requisite plans and specifications referred to in section 16 for the food establishment have been approved by the executive officer, and (b) it is constructed and maintained in accordance with that approval." j. Violation [k, l and m] are in contravention of Section 28 of the Food Regulation which states, "(1) A commercial food establishment must have all the facilities, equipment and utensils that are necessary to ensure its safe operation and maintenance. (2) A commercial food establishment, all equipment and utensils in it and all surfaces in it with which food comes into contact must be maintained in a sanitary condition and, without limiting the foregoing, must be washed and sanitized in a manner that removes contamination. (3) All equipment and utensils in a commercial food establishment must be (a) kept in good working order and condition, and (b) maintained in a manner that ensures the safe and sanitary handling of food. k. Violation [o] is in contravention of Section 28 of the Food Regulation which states, "A commercial food establishment must have all the facilities, equipment and utensils that are necessary to ensure its safe operation and maintenance" and "A commercial food establishment, all equipment and utensils in it and all surfaces in it with which food comes into contact must be maintained in a sanitary condition and, without limiting the foregoing, must be washed and sanitized in a manner that removes contamination" and "All equipment and utensils in a food establishment must be (a) kept in good working order and condition, and (b) maintained in a manner that ensures the safe and sanitary handling of food." l. Violation [p] is in contravention of Section 21(1) of the Food Regulation states: "The commercial food establishment and any surrounding area, premises or facilities supporting

4 Page 4 of 6 the commercial food establishment must be kept free of pests and of conditions that lead to the harboring or breeding of pests" NOW THEREFORE, I hereby ORDER and DIRECT: a. That the Owner immediately undertake and diligently pursue the completion of the following work in and about the above noted premises, namely: a. Thaw food in a safe and approved manner such as in a cooler at 4C or less, submerged under cold running water, in a microwave and then immediately cooked, or cooked from frozen. b. Cease and desist the practice of storing high risk perishable foods in the danger zone. Keep perishable foods in the cooler or freezer until needed for processing. Ensure that hot foods meant to be served hot are maintained at hot holding temperatures (ie.60c) with a continual heat source. Only take out as much food as needed for immediate food preparation. Put away delivered product promptly. Promptly refrigerate or freeze perishable foods after processing and cooling c. Cease and desist from storing wet contaminated cleaning cloths on food contact surfaces. Launder or discard dirty or contaminated cloths. Store wet wiping cloths in an approved sanitizer when not in use d. Ensure raw meat is adequately separated from other food items. Do not store raw meat above cooked food or raw vegetables. Ensure foods are properly protected using food grade coverings. e. Cease and desist from storing food in the laundry room. Cover foods so as to prevent contamination from physical, chemical and biological hazards. f. Ensure that spray bottles are properly labeled so that their contents can be easily identified g. Implement an IPM program and follow your pest control company direction to abate the ongoing pest issues (cockroaches). More monitoring stations should be placed through the facility to help deal with the ongoing issue. Ensure that records of all pest control activity are maintained on site and available for inspection. h. Develop, implement, and maintain a written sanitation program to monitor and record the effectiveness of maintenance and cleaning procedures in the food establishment. The written sanitation program is to reflect the cleaning practices of the facility (i.e. items of equipment to be cleaned; procedures and chemicals used; frequency of cleaning; when the item was cleaned) and is to be kept onsite for staff to follow. i. Ensure that the missing filters for the mechanical ventilation exhaust system are replaced so that the equipment can adequately remove all grease laden vapors as designed by the manufacturer j. Register for, hire, or enroll and employee who is in a supervisory role in an approved food safety course, Section 31. Ensure that when there are 5 or less food handlers working onsite, at least one individual who has care and control of the food establishment has completed an approved food safety training course. If there are 6 or more food handlers working, then someone who is on site and part of the supervisory staff has a certificate from an approved food safety course. k. Ensure that scoop handles are not stored inside food in the dry storage bins l. Cease and desist from using crack, chip, fragmented/ damaged utensil and equipment m. Ensure that utensils are cleaned and sanitized properly before use. Ensure that dirty dishes are pre-soaked and solution being used to wash dishes reach all surfaces before rising and sanitizing. The sanitizing method must result in the utensils being clean and sanitary.

5 Page 5 of 6 b. The work referred to in paragraph 1 shall be completed according to the following schedule: a, b, c, d, e, f, g, i, j, k, l, m,n, o, p immediately upon receipt of this Order. h enroll someone in care and control of the restaurant into a provincially accepted food safety course/ program by September 29, 2018 with successful completion by November 1, 2018 The above conditions were noted at the time of inspection and may not necessarily reflect all deficiencies. You are advised that further work may be required to ensure full compliance with the Public Health Act and regulations, or to prevent a public health nuisance. DATED at Edmonton, Alberta, September 19, 2018 Confirmation of a verbal order issued to Thang Ly on September 18, (Original Signed) Daniel Dompreh, CPHI(C) Executive Officer Alberta Health Services A person who You have the right to appeal a) is directly affected by a decision of a Regional Health Authority, and b) feels himself aggrieved by the decision may appeal the decision by submitting a Notice of Appeal form within ten (10) days after receiving the order to: Public Health Appeal Board c/o Central Reception Main Floor, Telus Plaza North Tower Jasper Avenue NW Edmonton, Alberta, T5J 1S6 Phone: Fax: health.appealboard@gov.ab.ca A Notice of Appeal form may be obtained by contacting Alberta Health Services at or by contacting the Public Health Appeal Board. Health Legislation, Regulations and Standards Electronic versions of the Public Health Act and Regulations are available at the Alberta Queen's Printer Bookstore Avenue, Main Floor, Park Plaza, Edmonton, Alberta, T5K 2P7 or Health Legislation and regulations are available for purchase. Please contact Alberta Queen's Printer Bookstore Avenue, Main Floor, Park Plaza, Edmonton, Alberta, T5K 2P7 or Copies of standards are available by contacting the Health Protection Branch of Alberta Health at , or by visiting:

6 Page 6 of 6 Template revised June 15, 2015 Edmonton Alberta Health Services Environmental Public Health HSBC Building, Suite 700, street, Edmonton, Alberta, Canada T5J 2Y2