Asian Curry House
4810A 50 Avenue Wetaskiwin AB T9A 0S2 · Food - General
9 inspections
- Monitoring Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Contaminated cleaning cloth left out on surface, close to a meat bowl.Wiping cloths for cleaning food contact surfaces should be routinely cleaned and when not in use kept in sanitizing solution.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- High temperature is in disrepair.Please fix and make certain that the commercial dishwasher is functioning correctly and sanitizing effectively. In the meantime, please utilize the three-compartment sink for manual washing
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Carts designated for various items and utilized for storing potatoes and onions must be kept in a clean and satisfactory sanitary state at all times.Please ensure carts are cleaned thoroughly now and on a regular basis
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quat's sanitizer in pails measured 300 ppm.Staff diluted the solution and retested using their own test strips. Quat's solution measured at 200 ppm.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
4 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- It was observed that one small pack of milk was past it's best before date (June 4/24).This deficiency was discussed with staff. Ensure that dates are checked on routine basis. A pack of milk was discarded at the time of inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quats at 200 ppm.Cleaning cloth was left out on counter. Please ensure that wet wiping cloth must be stored in sanitizing solution between uses. Corrected during inspection.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Ran two cycles (64 & 66 C) and then operator used a screwdriver and adjusted temperature to the desired temperature setting.In the third cycle, high-temperature dishwasher was measured at 71C during the rinse cycle.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- In the kitchen area, few carboards are placed on the shelves. Observed accumulation of residue and food debris underneath cardboards.Please remove all the cardboards and clean underneath surfaces.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Monitoring Inspection
2 infractions
- 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 screen on the screen door at the back of the facility is damaged in a few places. Please have this repaired by Spring.
- 23. Is the facility maintained in a clean and sanitary condition?
- The light switch in the dry storage room had a build-up of dirt and grime on it. Upon request, the operator cleaned it. All other areas of the facility were clean and well-organized.
- 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?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Observed food container covered with paper towel and stacked on top of each other in cooler. Informed operator to cover food with plastic lid. This was corrected in my presence.Most food were kept covered in the cooler.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Walk-in cooler temperature reading was at 3.7 C.Walk-in freezer temperature reading was at -18 C.Freezer in kitchen area reading was at -18 C.Food at cold holding area reading was at 4 C.Upright cooler reading was at 4 C.Prep cooler was on defrost mode during the start of the inspection. Temperature was verified to be at 4 C. Operator placed thermometer in the prep cooler during inspections.
- 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?
- Mouse dropping found in the food storage area. Informed operator to clean storage area, so that droppings are removed.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Paint peeling off the walls next to the dishwasher area. Operator indicated that he will be making repairs as soon as possible.
- 23. Is the facility maintained in a clean and sanitary condition?
- Mold growth in walk-in refrigerator. Informed operator to clean refrigerator with soap and water, as mold spores can spread rapidly.Food debris observed under food prep fridge. Extra cleaning required under the food preparing area.Dust, debris observed at the bar station. Beer dispenser in bar area needs to be cleaned, even when it's not in use.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?