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A & J Chinese Restaurant

4916 50 Avenue Olds AB T4H 1S2 · Food - General

Official record from Alberta →

Inspection summary

A & J Chinese Restaurant has been inspected 12 times by Alberta Health Services (Environmental Public Health) since December 21, 2023. The most recent inspection, on February 5, 2026, found no infractions.

3 of 12 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 5 times across 5 separate inspections, most recently on December 11, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 7 times across 7 separate inspections, most recently on October 30, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on December 11, 2025. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

12 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The bleach sanitizer was measured to be 25ppm. Refresh the sanitizer more often so as to maintain 100ppm concentration.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • 1. Frozen meat defrosting on counter top. Do not defrost foods at room temperature. Foods must be defrosted in a cooler or fridge or under cold running water.
  3. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The bleach sanitizer was measured to be 25ppm. Refresh the sanitizer more often so as to maintain 100ppm concentration.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Many foods in the walk in cooler and dry storage areas were uncovered. Make sure to cover food containers to prevent contamination of the food.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Foods in the walk in cooler were uncovered. Cover foods to prevent contamination entering.2. Cooked foods were left uncovered during cooling. Ensure foods are protected from outside contamination.
  6. Monitoring Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Foods in the walk in cooler were uncovered. Cover foods to prevent contamination entering.2. Cooked foods were left uncovered during cooling. Ensure foods are protected from outside contamination.
  7. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Sanitizer solutions were not at satisfactory concentration. Ensure bleach sanitizer is maintained at 100 ppm concentration.2. The surface sanitizer had soap mixed into it. Do not mix soap in with the sanitizer solution.
  8. Risk Management Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Originally Cited: 9 May1. Many foods were stored uncovered in the walk in cooler. Make sure foods are properly covered to prevent contamination.2. Foods were stored on the floor in the walk-in cooler. Elevate foods off the floor.
  9. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. There was no surface sanitizer solution available to sanitize food contact surfaces. Ensure that surface sanitizer solution is made up daily.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Many foods were stored uncovered in the walk in cooler. Make sure foods are properly covered to prevent contamination.2. Foods were stored on the floor in the walk-in cooler. Elevate foods off the floor.
  10. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. There was no surface sanitizer solution available. Ensure a surface sanitizer solution is available. Test strips were available.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • 1. Large buckets of hot soup etc were partially cooled prior to being placed in the cooler. Large buckets do not cool quickly enough. Place hot soups etc in smaller containers so they will cooler faster.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Many foods were stored uncovered in the walk in cooler. Make sure foods are properly covered to prevent contamination.
  11. Risk Management Inspection

    0 infractions

  12. Monitoring Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. There were foods uncovered in Cooler #1 and in the walk-in cooler. Ensure all foods are covered to prevent contamination.

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