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A & J Chinese Restaurant

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

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.