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Airdrie Wok

101 - 121 Main Street SW Airdrie AB T4B 0P8 · Food - General

4 inspections

  1. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Staff were preparing deep fried breaded chicken and had four large bowls of raw chicken and batter on counter at time of inspection. Majority of chicken was placed into cooler and a smaller portion was kept out to continue prepping. Minimize time high risk food is held at room temperature by taking out and working on small quantities at a time. 2. Beef was thawing in cold water. Bucket was placed under cold running water during inspection. Ensure thawing is done in the cooler, under cold running water or as part of the cooking process.
  2. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Staff stacked containers without lids directly on top of one another when carrying containers to walk in. Use lids if stacking products to ensure bottoms of containers do not contaminate food beneath.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bowl used to scoop flour was stored in bulk container. Use scoop with handle to prevent contamination of bulk ingredients. Store scoops outside container or with handle not contacting food product. The bowl was removed during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Packages of frozen ground beef were the on the counter beside two compartment sink. Operator placed these into sink under cold running water to thaw during inspection. Ensure thawing is done in the fridge, under cold running water or as part of the cooking process.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Several containers of high risk food including fried chicken, cooked rice, and raw eggs measured between 18-20 degrees Celsius. These were discarded during the inspection. High risk food must be stored below 4 degrees Celsius or above 60 degrees Celsius at all times.
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer in bucket in kitchen measured greater than 200 ppm. Ensure chlorine sanitizer is diluted to 100ppm (1/2 teaspoon of bleach in 1L of water) to prevent chemical contamination of food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bin of cooked chicken in fridge was very full and touching shelf above. Ensure bins are not overfilled and are covered to prevent contamination. During cooling, ensure chicken is spread out so that cooling occurs rapidly.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was a bucket of beef thawing at room temperature. Ensure thawing is done in the fridge, under cold running water or as part of the cooking process. The bucket was placed back into fridge during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The knife holders were dirty. Please take apart and thoroughly clean and ensure these are added to a regular cleaning schedule.
  4. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Chicken was thawing in standing water. This was corrected during the inspection by ensuring cold water was running into compartment. 2. Bins of food were cooling, but measured 20 degrees Celsius. These were placed into walk during inspection. Ensure food is cooled rapidly. 3. Coolers at front, containing juice and milk measured approximately 10*C. These were adjusted during the inspection. Please monitor.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wall by dry food storage was damage and no longer impervious to moisture. Please repaint so that it can be easily cleaned.