Lacombe Asian Market by S&AR

13 - 5230 45 Street Lacombe AB T4L 2A1 · Food - General

3 inspections

1. Inspection de la gestion des risques13 oct. 2026

   4 infractions

   • 04. L'exploitant utilise-t-il des méthodes approuvées pour le nettoyage et l'assainissement des équipements, des ustensiles et des surfaces?
     • A chlorine sanitizer solution was available for clean-in-place sanitizing, and cleaning cloths were stored properly. However, the solution measured below 25 ppm, and the bowl contained less than 1 L. A 2 L solution was prepared with the operator at 200 ppm, and its concentration was confirmed using test strips.Please ensure the sanitizer is tested with test strips every two hours during use. Use the results to determine how often the solution needs to be replaced. Please ensure the solution stays within the effective range of 100–200 ppm, and that all staff know how to prepare, test and replace it.
   • 11. Existe-t-il des installations de lavage de vaisselle adéquates et adéquates pour nettoyer et désinfecter efficacement l'équipement et les ustensiles (sauf indication contraire)?
     • A two-compartment dishwashing poster and a separate chlorine sanitizer preparation guide were provided and posted on the wall beside the dishwashing sink.Please ensure all staff know how to prepare, test, maintain and safely use sanitizer for counters, equipment and dishware. Please measure the sink’s capacity, determine the amount of bleach needed to prepare the sanitizer solution, and record both amounts in the boxes on the poster.
   • 16. L ' installation est-elle exempte d ' animaux, de vermines et/ou d ' insectes non homologués (sauf indication contraire) et est-elle entretenue pour empêcher l ' entrée ou le port de parasites?
     • L'installation effectue sa propre lutte antiparasitaire, mais aucun registre mensuel de lutte antiparasitaire n'était disponible pour confirmer que des contrôles systématiques de lutte antiparasitaire sont effectués. Un modèle de dossier de lutte antiparasitaire a été envoyé par courriel à l'exploitant. Veuillez vous assurer que le modèle est imprimé, rempli chaque mois et conservé dans un livre ou un classeur et stocké sur place, de sorte que les dossiers de lutte antiparasitaire soient disponibles pour examen lors des inspections futures.
   • 23. L ' établissement est-il entretenu dans un état propre et sanitaire?
     • The facility was generally clean and sanitary, with no major residues or food debris observed under equipment or in other hard-to-reach areas, indicating regular cleaning is being performed.---However residues and precipitate buildup were observed on the sides and in the reservoir of the ice machine. Please empty the machine, then clean and sanitize it to remove the debris and residue and restore it to a clean and sanitary condition.
2. Contrôle8 oct. 2026

   5 infractions

   • 04. L'exploitant utilise-t-il des méthodes approuvées pour le nettoyage et l'assainissement des équipements, des ustensiles et des surfaces?
     • No sanitizer was prepared at the time of inspection. The operator prepared a new spray bottle, which measured 200 ppm chlorine.Please ensure chlorine sanitizer is prepared at the start of each day and remains available throughout operations. Test it regularly to confirm the concentration remains within the effective range of 100–200 ppm. If it falls outside this range, prepare a fresh solution.If cleaning cloths are used for longer than two hours, please prepare sanitizer containers and store the used cloths in the sanitizer solution when they are not in use. Used cloths can collect contamination, and storing them dry at room temperature may allow bacteria to grow and transfer to other surfaces.
   • 11. Existe-t-il des installations de lavage de vaisselle adéquates et adéquates pour nettoyer et désinfecter efficacement l'équipement et les ustensiles (sauf indication contraire)?
     • The operator reported that dishes were washed in the two-compartment sink using soap and water, without a sanitizing step. The proper dishwashing procedure was reviewed with the operator. Please ensure all operators are familiar with and follow the procedure.The facility has a two-compartment sink for dishwashing:Wash dishes and equipment in the first sink using soap and water to remove food particles and organic matter.Rinse items under running tap water to remove soap residue before sanitizing. This helps prevent dilution of the sanitizer.Sanitize items in the second sink. Fill the sink sufficiently to fully submerge the items and soak them for at least two minutes in a chlorine solution of 100–200 ppm.Allow items to air dry after sanitizing.
   • 13. Est-ce que le ou les évier(s) de lavage des mains sont correctement exploités et accessibles aux personnes qui manipulent les aliments, situés dans des endroits appropriés et pourvus de fournitures de lavage des mains appropriées?
     • The food handling handwashing sink was accessible, provided warm water, drained effectively, and was stocked with soap and paper towels.---The staff washroom sink was not stocked with paper towels. The operator replenished the supply during the inspection. Please ensure all handwashing sinks remain adequately stocked with soap and paper towels to support effective handwashing.
   • 16. L ' installation est-elle exempte d ' animaux, de vermines et/ou d ' insectes non homologués (sauf indication contraire) et est-elle entretenue pour empêcher l ' entrée ou le port de parasites?
     • L'installation effectue sa propre lutte antiparasitaire, mais aucun registre mensuel de lutte antiparasitaire n'était disponible pour confirmer que des contrôles systématiques de lutte antiparasitaire sont effectués. Un modèle de dossier de lutte antiparasitaire a été envoyé par courriel à l'exploitant. Veuillez vous assurer que le modèle est imprimé, rempli chaque mois et conservé dans un livre ou un classeur et stocké sur place, de sorte que les dossiers de lutte antiparasitaire soient disponibles pour examen lors des inspections futures.
   • 23. L ' établissement est-il entretenu dans un état propre et sanitaire?
     • The facility was generally clean and sanitary, with no major residues or food debris observed under equipment or in other hard-to-reach areas, indicating regular cleaning is being performed.---However residues and precipitate buildup were observed on the sides and in the reservoir of the ice machine. Please empty the machine, then clean and sanitize it to remove the debris and residue and restore it to a clean and sanitary condition.
3. Inspection initiale11 juin 2025

   0 infraction