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Food Premise Inspections

China King Buffet

660 University Avenue
Charlottetown C1E 1E3

Routine Inspection
August 21, 2017

Satisfactory


This food premise was inspected by Environmental Health, Prince Edward Island Department of Health and Wellness, and met the minimum standards of the Public Health Act Food Premises Regulations at the time of the inspection.

Routine Inspection
March 24, 2017

Satisfactory


This food premise was inspected by Environmental Health, Prince Edward Island Department of Health and Wellness, and met the minimum standards of the Public Health Act Food Premises Regulations at the time of the inspection.

Routine Inspection
November 07, 2016

Satisfactory


This food premise was inspected by Environmental Health, Prince Edward Island Department of Health and Wellness, and met the minimum standards of the Public Health Act Food Premises Regulations at the time of the inspection.

Routine Inspection
October 14, 2016

Unsatisfactory - Re Inspection Required


This food premise was inspected by Environmental Health, Prince Edward Island Department of Health and Wellness, and the following items did not meet the minimum standards of the Public Health Act Food Premises Regulations.

Inspection ItemViolation(s)
Food contact surfaces protected from contaminationFailure to provide food contact surfaces that are smooth, non-absorbent, non-toxic and durable.
Food contact surfaces protected from contaminationFailure to maintain food contact surfaces and utensils in a clean and sanitary condition.
Food contact surfaces protected from contaminationFailure to ensure that utensils or containers that are designed for single use are not used more than once.
Restriction in preparation, dispensing and storage roomsFailure to provide or use proper storage for personal belongings.
Restriction in preparation, dispensing and storage roomsFailure to prevent the unnecessary storage of equipment or materials not required for the operation of the food premise.
Dishwasher monitoringFailure to perform tests often enough to ensure that the required chemical sanitizing solution is present in the required strength for low temperature mechanical dishwashing units.
Chemical test kits/papers usedFailure to establish and maintain records verifying sanitizer strength test results.
Routine Inspection
May 12, 2016

Satisfactory


This food premise was inspected by Environmental Health, Prince Edward Island Department of Health and Wellness, and met the minimum standards of the Public Health Act Food Premises Regulations at the time of the inspection.

Follow Up Inspection 1
February 26, 2016

Satisfactory


This food premise was inspected by Environmental Health, Prince Edward Island Department of Health and Wellness, and met the minimum standards of the Public Health Act Food Premises Regulations at the time of the inspection.

Routine Inspection
January 29, 2016

Unsatisfactory - Re Inspection Required


This food premise was inspected by Environmental Health, Prince Edward Island Department of Health and Wellness, and the following items did not meet the minimum standards of the Public Health Act Food Premises Regulations.

Inspection ItemViolation(s)
Hot and cold potable water under pressureFailure to make, store and/or dispense ice in a sanitary manner.
Food in good condition, safe and unadulteratedFailure to receive, store, process and/or transport food or food packaging materials under conditions that prevent contamination and adulteration.
Restriction in preparation, dispensing and storage roomsFailure to provide or use proper storage for personal belongings.
Follow Up Inspection 1
September 23, 2015

Satisfactory


This food premise was inspected by Environmental Health, Prince Edward Island Department of Health and Wellness, and met the minimum standards of the Public Health Act Food Premises Regulations at the time of the inspection.

Routine Inspection
September 18, 2015

Unsatisfactory - Re Inspection Required


This food premise was inspected by Environmental Health, Prince Edward Island Department of Health and Wellness, and the following items did not meet the minimum standards of the Public Health Act Food Premises Regulations.

Inspection ItemViolation(s)
Food contact surfaces protected from contaminationFailure to maintain food contact surfaces and utensils in a clean and sanitary condition.
Appropriate procedures followed for dishwashingFailure to provide and use a no-rinse, food grade, chemical sanitizing solution at the appropriate concentration for low temperature mechanical dishwashing units.
Food contact surfaces protected from contaminationFailure to provide food contact surfaces that are smooth, non-absorbent, non-toxic and durable.
Food contact surfaces protected from contaminationFailure to maintain food contact surfaces and utensils in a clean and sanitary condition.
Appropriate procedures followed for dishwashingFailure to provide and use a no-rinse, food grade, chemical sanitizing solution at the appropriate concentration for low temperature mechanical dishwashing units.
Routine Inspection
March 24, 2015

Satisfactory


This food premise was inspected by Environmental Health, Prince Edward Island Department of Health and Wellness, and met the minimum standards of the Public Health Act Food Premises Regulations at the time of the inspection.

Follow Up Inspection 2
December 19, 2014

Satisfactory


This food premise was inspected by Environmental Health, Prince Edward Island Department of Health and Wellness, and met the minimum standards of the Public Health Act Food Premises Regulations at the time of the inspection.

Follow Up Inspection 1
December 11, 2014

Unsatisfactory - Warning Letter Required


This food premise was inspected by Environmental Health, Prince Edward Island Department of Health and Wellness, and the following items did not meet the minimum standards of the Public Health Act Food Premises Regulations.

Inspection ItemViolation(s)
Cold holding temperatures of 4C (40F) or colderFailure to maintain potentially hazardous frozen food at a temperature of -18C (0F) or colder.
Hot holding temperatures of 60C (140F) or hotterFailure to maintain potentially hazardous food at a temperature of 60C (140F) or hotter during hot holding periods.

Safe internal cooking temperaturesFailure to meet the required internal cooking temperature(s) for beef, veal and lamb (pieces and whole cuts):
- Medium-rare: 63C (145F)
- Medium: 71C (160F)
- Well done: 77C (170F)
Safe internal cooking temperaturesFailure to meet the required internal cooking temperature(s) for a food not listed above:
- Others (for example, hot dogs, stuffing, leftovers): 74C (165F)
Safe internal cooking temperaturesFailure to meet the required internal cooking temperature(s) for seafood:
- Fish: 70C (158F)
- Shellfish (for example, shrimp, lobster, crab, scallops, clams, mussels and oysters):
Please note: Since it is difficult to use a food thermometer to check the temperature of shellfish, discard any that do not open when cooked.


Safe internal cooking temperaturesFailure to meet the required internal cooking temperature(s) for poultry for example, chicken, turkey):
- Pieces: 74C (165F)
- Whole: 85C (185F)
Food contact surfaces protected from contaminationFailure to maintain food contact surfaces and utensils in a clean and sanitary condition.
Provide and use accurate thermometersFailure to provide appropriate temperature measuring devices that are accurate and in good working order to ensure proper food safety temperatures.
Routine Inspection
December 10, 2014

Unsatisfactory - Re Inspection Required


This food premise was inspected by Environmental Health, Prince Edward Island Department of Health and Wellness, and the following items did not meet the minimum standards of the Public Health Act Food Premises Regulations.

Inspection ItemViolation(s)
Cold holding temperatures of 4C (40F) or colderFailure to maintain potentially hazardous frozen food at a temperature of -18C (0F) or colder.
Hot holding temperatures of 60C (140F) or hotterFailure to maintain potentially hazardous food at a temperature of 60C (140F) or hotter during hot holding periods.

Safe internal cooking temperaturesFailure to meet the required internal cooking temperature(s) for a food not listed above:
- Others (for example, hot dogs, stuffing, leftovers): 74C (165F)
Safe internal cooking temperaturesFailure to meet the required internal cooking temperature(s) for poultry for example, chicken, turkey):
- Pieces: 74C (165F)
- Whole: 85C (185F)
Food, water and ice obtained from approved sourcesFailure to provide food, water and/or ice from an approved source.
Food contact surfaces protected from contaminationFailure to ensure that utensils or containers that are designed for single use are not used more than once.
Provide and use accurate thermometersFailure to provide appropriate temperature measuring devices that are accurate and in good working order to ensure proper food safety temperatures.
Chemical test kits/papers usedFailure to provide an appropriate procedure to verify sanitizer strength.
Chemical test kits/papers usedFailure to establish and maintain records verifying sanitizer strength test results.