Another local restaurant has been shut down for health violations.
This time it’s the Shanghai Kitchen in Thickwood, which was cited for a laundry list of health violations.
Those ranged from unsanitary conditions, to using a paint brush to spread oil on food, to food being stored on the floor.
The order came down on Monday, but the restaurant was re-opened yesterday after being re-inspected.
This comes shortly after Moxie’s was shut down for similar violations.
November 29, 2012
Environmental Public Health
ORDER OF AN EXECUTIVE OFFICER
NOTICE OF CLOSURE
To: 218130 Alberta Ltd., Mario Lai
RE: Shanghai Kitchen
2-105 Thickwood Boulevard
Fort McMurray, AB
WHEREAS I, an Executive Officer of Alberta Health Services, have inspected the above 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 the prevention or suppression of disease, namely:
a. The flooring under and behind equipment was laden with food debris/grease.
b. The walls behind equipment and the ceiling were laden with debris/dust.
c. Vent hood, shelving and food equipment was laden with debris/grease.
d. A large amount of raw meat was stored in non-food grade containers.
e. Single use food bags were being re-used.
f. Paint brush was used for spreading oil on food items.
g. Office area in the kitchen was cluttered and disorganized.
h. Several items not required for the operation of the business were stored in the kitchen ie. Office supplies, tools, transmission fluid etc.
i. No sanitizer was prepared in the kitchen.
j. Food was not being cooled properly after cooking.
k. Food containers were unsanitary.
l. Clean food containers and utensils were stored in an unsanitary manner.
m. Exterior of garbage containers were unsanitary.
n. Hand sink and soap dispenser were unsanitary.
o. Garlic oil was stored at room temperature.
p. Containers with food in them were stored on the floor throughout the facility.
q. Pest control records are not being maintained.
AND WHEREAS such inspection disclosed that the following breaches of the Public Health Act and the Regulations there under exist in and about the above noted premises, namely:
a. Flooring under and behind equipment was laden with food debris/grease which is in contravention to section 4.6 of the Food Retail and Foodservices Code which states that “surfaces, such as floors, walls and ceilings, should be cleaned at a frequency that will prevent the accumulation of dust, debris, food residue and other debris”.
b. The walls behind equipment and the ceiling were laden with debris/dust which is in contravention to section 2.3(a)(iii) of the Food Retail and Foodservices Code which states that “Walls and ceilings in food preparation, processing and storage areas should be kept in a clean and sanitary manner”.
c. Vent hood, shelving and food equipment was laden with debris/grease which is in contravention of section 28(2)(3) of the Food Regulation which states that “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. 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”.
d. A large amount of raw meat was stored in non-food grade containers which is in contravention of section 3.6.3(a) of the Food Retail and Foodservices Code which states that “The operator of a Food Establishment must ensure that only food grade containers are used to store food in”.
e. Single use food bags were being re-used which is in contravention to section 23(1)(a) of the Food Regulation which states that “All food used or to be used in a commercial food establishment must be (a) protected from contamination”.
f. Paint brush was used for spreading oil on food items which is in contravention to section 23(1)(a)(b) of the Food Regulation which states that “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”.
g. Office area in the kitchen was cluttered and disorganized which is in contravention to section 21(1) of the Food Regulation which states that “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 harbouring or breeding of pests”.
h. Several items not required for the operation of the business were stored in the kitchen which is in contravention to section 20(1) of the Food regulation which states that “All articles and materials in a commercial food establishment that are not associated with or required for the operation or maintenance of the food areas must be stored separately from the food and the food areas and in a manner that contaminates neither”.
i. No sanitizer was prepared in the kitchen which is in contravention to section 28(2) of the Food Regulation which states that “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.
j. Food was not being cooled properly after cooking which is in contravention to section 3.3.6 of the Food Retail and Foodservices Code which states that “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”.
k. Food containers were unsanitary which is in contravention to section 23(1)(a) of the Food Regulation which states that “All food used or to be used in a commercial food establishment must be (a) protected from contamination”.
l. Clean food containers and utensils were stored in an unsanitary manner which is in contravention to section 28(2) of the Food Regulation which states that “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.
m. Exterior of garbage containers were unsanitary which is in contravention of section 28(2)(3) of the Food Regulation which states that “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. 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”.
n. Hand sink and soap dispenser were unsanitary which is in contravention of section 28(2)(3) of the Food Regulation which states that “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. 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”.
o. Garlic oil was stored at room temperature which is in contravention to section 25(1)(a)(b) of the Food Regulation which states that “All high-risk food must be stored, displayed and transported at a temperature of (a) not more than 4ºC or such higher temperature, or (b) not less than 60ºC”.
p. Containers with food in them were stored on the floor which is in contravention to section 23(1)(a) which states that “All food used or to be used in a commercial food establishment must be (a) protected from contamination” and section 2.9(b)(i) of the Food Retail and Foodservices Code which states that “All food and food items must be maintained a minimum of 15cm (6 inches) off the floor on racks, shelves or pallets”.
q. Pest control records are not being maintained which is in contravention to section 21(2) of the Food Regulation which states that “A written record of all pest control measures used in the commercial food establishment and surrounding area, premises and facilities referred to in subsection (1) must be maintained”.
AND WHEREAS, by virtue of the foregoing, the above noted premises are hereby declared to be Closed.
NOW THEREFORE, I hereby ORDER and DIRECT:
1. That the Owner immediately close the above noted business.
2. That the Owner immediately undertake and diligently pursue the completion of the following work in and about the above noted premises, namely:
a. Clean all floors, walls and ceilings in the facility.
b. Clean and sanitize all equipment and shelving.
c. Store all food in food grade containers.
d. Discard all used single use bags.
e. Organize and clean the kitchen office to prevent the harborage of pests.
f. Remove all items from the facility that are not required for the operation.
g. Ensure that sanitizer is prepared at all times the facility is in operation.
h. Clean and sanitize all food containers and utensils.
i. Clean garbage containers and hand sink.
j. Provide a clean soap dispenser.
k. Ensure that all potentially hazardous foods are stored at appropriate temperatures.
l. Store all food items off the floor.
m. Develop a pest control program or contact a professional pest control company.
3. That until such time as the work referred to above is completed to the satisfaction of an Executive Officer of Alberta Health Services; the above noted premises shall remain closed.
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 Fort McMurray, Alberta, on November 26, 2012
Ebbinie McEachern, B.Sc., BEH, CPHI(C)
Executive Officer
Environmental Health Officer
Confirmation of an oral order issued to Mario Lai, at 12:45 pm on November 26, 2012
