Asian Classic Food Express
909 2 Avenue Wainwright AB T9W 1C5 · Food - General
9 inspections
- Monitoring Inspection
1 infraction
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- The current food permit was initially not posted.Operator has posted a valid food permit.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Raw meats were stored together with vegetables in the refrigerator.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- The operator was not completing Pest Control Checklist regularly.Please complete this on a monthly basis and keep the completed copy in a file or binder for future review by the PHI.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- i) No functional test strip was available. All 3 available bottles contained expired test strips.Actioni) PHI gave operator a few test strips that will serve them for a few days. Operator was asked to order one immediately.September 18, 2024Operator is yet to order new test strips.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Hot holding of cooked foods measured between 50-55C. Please ensure cooked foods are kept above 60C when hot holding. Ensure thermometers are available to measure temperatures.September 11, 2024.At the time of visit the facility just opened for that day and there was no food on the hot holding. To follow up on September 19.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- i) Although, 2-compartment sink and chlorine solution were available, the facility was not sanitizing their dishes. Actioni) Please ensure you follow the proper manual dishwashing procedure. Clean, wash, rinse, sanitized and airdried. Always use one of the sinks to sanitize or a bowl that will submerge the largest equipment.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- i) No functional test strip was available. All 3 available bottles contained expired test strips.Actioni) PHI gave operator a few test strips that will serve them for a few days. Operator was asked to order one immediately.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Hot holding of cooked foods measured between 50-55C. Please ensure cooked foods are kept above 60C when hot holding. Ensure thermometers are available to measure temperatures.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Hard boiled eggs were out at room temperature. These were moved to the cooler.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Wood table next to the cook area is not properly finished and easy to clean. Please re-finish the table so that is smooth and easy to clean. *Still outstanding
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Shelf (NFL) next to cook area is not impervious to moisture. Please replace or remove shelf.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Wood table next to the cook area is not properly finished and easy to clean. Please re-finish the table so that is smooth and easy to clean. *Still outstanding
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Hot holding cabinet needed to have the temperature increased slightly. Ensure high risk foods in the hot holding buffet are maintained at 60 C or higher. Use thermometer to verify temperature. Hard boiled eggs were should always be put into the cooler.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Frying pans were blocking the hand wash sink. Please ensure the sink is kept open for hand washing at all times.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Wood table next to the cook area is not properly finished and easy to clean. Please re-finish the table so that is smooth and easy to clean.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?