Asian Connection
32 - 11 Bellerose Drive St. Albert AB T8N 5E1 · Food - General
9 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
14 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorine concentration in the sanitizer bucket was measured at greater than 200 ppm, which exceeds the recommended range; the operator was advised to dilute the solution and ensure proper sanitizer concentrations are maintained at all times. After adjustment, the chlorine sanitizer was re-measured at 100 ppm.
- 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?
- No safe food handling records were available for review at the time of inspection; a template was provided to the operator via email and the operator was advised to maintain and make records available.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Sweet and sour pork measured 12°C using an infrared thermometer. The operator confirmed the food had been brought out of the cooler approximately 10 minutes prior. The operator was advised not to bring out bulk food from the cooler and leave it at room temperature, as this can lead to time‑temperature abuse and increase the risk of bacterial growth. The operator moved the pork back to the cooler during the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Chicken and beef measured 9°C while held in an ice bath. Although ice was present, the food containers were not fully submerged, resulting in temperatures above the required 4°C or below for safe cold holding. The operator was advised to add more ice and ensure that the ice level remains high enough to maintain proper temperature control. Education was provided on the risks associated with time‑temperature abuse.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cooked rice was measured at 48°C, which falls within the temperature danger zone. The operator was advised to maintain hot foods at 60°C or above to ensure food is not held within the danger zone.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- No thermometer was available in the facility during the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Fried lemon chicken measured 18°C using a probe thermometer. The operator confirmed the chicken had been held at this temperature for approximately 20 minutes after being brought out from the cooler. The operator was advised to reheat the chicken to an internal temperature of 74°C before service and was provided education on time‑temperature abuse and associated food‑safety risks.The operator was further advised to bring high‑risk foods such as chicken out of the cooler only when an order is placed by a customer, rather than holding it at room temperature, as inadequate temperature control can pose serious health hazards.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher sanitizer was measured at 0 ppm after 4 cycles, indicating no effective sanitization present; the operator was advised to manually sanitize dishes until the issue is resolved by maintenance and proper sanitizer concentration is restored.
- 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?
- No pest control records were available for review at the time of inspection; an AHS pest control template was provided to the operator via email. No signs of pest activity were observed during the inspection.
- 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?
- Back exterior door was observed propped open while the door screen was damaged, creating a potential entry point for pests. Operator was advised to repair or replace the damaged door screen if the door is to be kept open. Door must remain closed until properly screened. Operator closed the door upon request at the time of inspection.
- 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?
- Expired permit was posted in the facility (expiry: November 30, 2024), although a valid food handling permit (expiry: November 30, 2026) is held; operator was advised to post the current valid permit in a location clearly visible to the public.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Ceiling tiles are damaged and missing in sections, exposing structural components. Operator was advised to repair/repair.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Damaged and cracked plastic covers were observed on the bulk food containers. The operator was advised to replaced them with intact ones.
- 23. Is the facility maintained in a clean and sanitary condition?
- Ceiling above the food preparation area observed with heavy accumulation of grease, dust, and debris, particularly surrounding ventilation fixtures. These conditions indicate inadequate cleaning and maintenance, and pose a potential risk of contamination to food and food-contact surfaces. The facility is not being maintained in a clean and sanitary condition as required.Operator was advised to thoroughly clean and degrease all affected ceiling areas and ventilation fixtures. Maintain ceilings in a clean condition on a routine basis.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- ***Cleaning cloths were being left on the counter and not stored in a sanitizer solution. Discussed and staff made a sanitizer solution and put the cleaning cloths in it.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- ***Bulk food containers were soiled and not being maintained in a clean and sanitary condition. Staff sent pictures following the inspection of the cleaned containers.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- ***There were two containers of cut vegetables that were out at room temperature. They were moved to an ice bath during the inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Sept 2024Eggs are still stored close to the ground.Jan 2024discussed that the eggs and other foods were to be stored at least 6 inches off the ground.Dec 2023Items are being stored directly on the ground, both throughout the restaurant and in the walk-in cooler. This is causing potential contamination, as well as preventing proper cleaning and pest monitoring.The following criteria should be applied to all storage areas:i) adequate shelving should be supplied in order that all materials may be stored off the floor. All food and food items must be maintained a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Sept 2024Eggs are still stored close to the ground.Jan 2024discussed that the eggs and other foods were to be stored at least 6 inches off the ground.Dec 2023Items are being stored directly on the ground, both throughout the restaurant and in the walk-in cooler. This is causing potential contamination, as well as preventing proper cleaning and pest monitoring.The following criteria should be applied to all storage areas:i) adequate shelving should be supplied in order that all materials may be stored off the floor. All food and food items must be maintained a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher was measured at 10ppm after 4 cycles. Technician was contacted during the inspection for servicing.- Ensure dishes run through the dishwasher, then sanitize is bleach solution of 100ppm for at least 2 minutes until dishwasher is repaired.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Jan 2024Single service containers were covered and moved to the walk-in cooler during the inspection. Discussed acceptable food storage containers.Dec 2023Single service take-out containers are being used to store sauces on the cooking line. These containers are not being washed, nor covered when not in use. Please move sauces into washable containers and cover them.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Sept 2024Eggs are still stored close to the ground.Jan 2024discussed that the eggs and other foods were to be stored at least 6 inches off the ground.Dec 2023Items are being stored directly on the ground, both throughout the restaurant and in the walk-in cooler. This is causing potential contamination, as well as preventing proper cleaning and pest monitoring.The following criteria should be applied to all storage areas:i) adequate shelving should be supplied in order that all materials may be stored off the floor. All food and food items must be maintained a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher was measured at 10ppm after 4 cycles. Technician was contacted during the inspection for servicing.- Ensure dishes run through the dishwasher, then sanitize is bleach solution of 100ppm for at least 2 minutes until dishwasher is repaired.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Jan 2024Single service containers were covered and moved to the walk-in cooler during the inspection. Discussed acceptable food storage containers.Dec 2023Single service take-out containers are being used to store sauces on the cooking line. These containers are not being washed, nor covered when not in use. Please move sauces into washable containers and cover them.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning cloths were being stored on the counter. Discussed and they were moved to the sanitizer solution.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Jan 2024discussed that the eggs and other foods were to be stored at least 6 inches off the ground.Dec 2023Items are being stored directly on the ground, both throughout the restaurant and in the walk-in cooler. This is causing potential contamination, as well as preventing proper cleaning and pest monitoring.The following criteria should be applied to all storage areas:i) adequate shelving should be supplied in order that all materials may be stored off the floor. All food and food items must be maintained a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There is inadequate storage throughout the facility, including in the walk-in cooler, for the food and food-related items required to operate this restaurant. Additional shelving and/or additional refrigerator space will be required.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Jan 2024Single service containers were covered and moved to the walk-in cooler during the inspection. Discussed acceptable food storage containers.Dec 2023Single service take-out containers are being used to store sauces on the cooking line. These containers are not being washed, nor covered when not in use. Please move sauces into washable containers and cover them.
- 23. Is the facility maintained in a clean and sanitary condition?
- A written cleaning plan is required for the facility, with specific mention of how often they will be removing all items from the floor (also in the walk-in) to ensure thorough cleaning.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Items are being stored directly on the ground, both throughout the restaurant and in the walk-in cooler. This is causing potential contamination, as well as preventing proper cleaning and pest monitoring.The following criteria should be applied to all storage areas:i) adequate shelving should be supplied in order that all materials may be stored off the floor. All food and food items must be maintained a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There is inadequate storage throughout the facility, including in the walk-in cooler, for the food and food-related items required to operate this restaurant. Additional shelving and/or additional refrigerator space will be required.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Single service take-out containers are being used to store sauces on the cooking line. These containers are not being washed, nor covered when not in use. Please move sauces into washable containers and cover them.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas still have grease residue, despite a recent attempted cleaning, and require a deep clean with a degreasing agent: upper walls and ceilings, including ventilation.
- 23. Is the facility maintained in a clean and sanitary condition?
- A written cleaning plan is required for the facility, with specific mention of how often they will be removing all items from the floor (also in the walk-in) to ensure thorough cleaning.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Initial Inspection
8 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Items are being stored directly on the ground, both throughout the restaurant and in the walk-in cooler. This is causing potential contamination, as well as preventing proper cleaning and pest monitoring.The following criteria should be applied to all storage areas:i) adequate shelving should be supplied in order that all materials may be stored off the floor. All food and food items must be maintained a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There was no paper towel available at the bar handwashing sink.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There is inadequate storage throughout the facility, including in the walk-in cooler, for the food and food-related items required to operate this restaurant. Additional shelving and/or additional refrigerator space will be required.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Single service take-out containers are being used to store sauces on the cooking line. These containers are not being washed, nor covered when not in use. Please move sauces into washable containers and cover them.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas still have grease residue, despite a recent attempted cleaning, and require a deep clean with a degreasing agent: upper walls and ceilings, including ventilation.
- 23. Is the facility maintained in a clean and sanitary condition?
- The floor underneath the cooking area has a large amount of residual grease and must be deep cleaned using a degreasing agent.
- 23. Is the facility maintained in a clean and sanitary condition?
- Pieces of visibly greasy cardboard were being used throughout the facility and were removed. All surfaces in the facility must be smooth, easy to clean and impervious to moisture. Cardboard may also harbour pests.
- 23. Is the facility maintained in a clean and sanitary condition?
- A written cleaning plan is required for the facility, with specific mention of how often they will be removing all items from the floor (also in the walk-in) to ensure thorough cleaning.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?