Skip to content
Loading map…

An Chay Restaurant

11203 Jasper Avenue NW Edmonton AB T5K 0L5 · Food - General

5 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Used wet cleaning cloths were not being stored in a sanitizer solution. Wet cleaning cloth was observed on a food preparation counter. 2. No approved sanitizer solution was prepared for use at the time of inspection. The operator prepared 200ppm Quat sanitizer solution during inspection and had cleaning cloths stored in the solution.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Coffee making utensils and equipment were stored too close to the handwashing sink at the kitchen area. The operator was instructed to move the utensils away from the handwashing sink to prevent contamination.
  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Two metal strainers were found to be in disrepair. The operator discarded them on site.2. The countertop oven had a buildup of residue. The operator was instructed to clean the oven.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - Temperatures of coolers, freezer and hot holdings were appropriate except for the raw sliced salad items, such as sliced tomatoes (measured at 7.2 °C), sliced cucumber (measured at 7.6 °C). The mint leaves, stored in cold water container was measured at 4.3 °C.- It was observed that the salad item containers were placed on the ice bar tray. Actions taken: The staff was advised to use ice cubes rather than a big ice bar so that the salad containers can be dipped in as much of the ice as will help to maintain the temperature below 4 °C.-Staff was also advised to regularly change the ice cubes after every hour. - Operator onsite put the ice cubes into the tray and inserted containers of raw salad in it. The container with mint leaves was moved to the cooler.A label was put on the ice tray, mentioning the next time the ice needed to be replaced.-The temperatures were measured again, using a probe thermometer, to be below 4 °C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • - 2 compartment dishwashing sinks and a chemical-based dishwasher were observed.- The sanitizer concentration inside the dishwasher was measured at 0 ppm at dish level.Action taken: - The operator was advised to fix the machine as it was not pouring chlorine into the dishwashing machine.- The operator examined the dishwasher and indicated that there was a plugging of chlorine powder in the sanitizer pipe. He fixed this issue.- A new dishwash cycle was run, and the chlorine concentration was again measured; this time, the concentration was 100 ppm chlorine at dish level.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • -Two cutting boards in the food preparation area were found to be deteriorated, had deep cuts, and looked dirty.Action taken: The operator discarded those cutting boards and replaced them with new ones in the preparation area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -Some portions of the ceilings above the food preparation area were found to be dirty (dirt and dust was accumulated).Action required: The operator was advised to clean the ceilings.