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Asian Food Treats

4905 51 Street Rimbey AB T0C 2J0 · Food - General

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Current: Please ensure flour, potato starch and sugar in the garbage cans are transferred food-grade containers with tight-fitting lids. to prevent the following:1. Chemical Contamination — Non-food-grade containers may contain chemicals, dyes, or additives (e.g., BPA, phthalates) that can leach into food, particularly over prolonged contact.2. Odour and Taste Transfer — Non-food-grade containers may impart undesirable odours or flavours to food, rendering it unfit for consumption.3. Cross-Contamination — Containers previously used for waste or chemicals may carry residual contaminants or pathogens that transfer directly to food.4. Pest Access — Non-food-grade containers may not seal properly, allowing insects and rodents access to food products.5. Physical Contamination — These containers may crack or degrade over time, introducing plastic fragments or other physical hazards into food.Previous: Observed food items such as flour, potato starch, sugar and corn starch being stored in non- food grade containers. Please ensure these items are removed and stored in food grade containers to prevent contamination from non-food grade materials.
  3. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - Observed food items such as flour, potato starch, sugar and corn starch being stored in non- food grade containers. Please ensure these items are removed and stored in food grade containers to prevent contamination from non-food grade materials.
    • 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?
      • - Observed that the rear door is shifting allowing light from the outside to be seen from the inside of the facility. Thus, increasing the risk of pest entry into the building. Please ensure the door is repaired to eliminate these gaps.
  4. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - The bleach solution for sanitization was measured at 1000 ppm. Staff were notified that the bleach solution must be at 100 ppm and to remake the solution.
  5. Monitoring Inspection

    1 infraction

    • 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?
      • Observed a gap between the rear door and the frame. The gap been repaired and there is now a tight seal to provide adequate vermin proofing.
  6. Monitoring Inspection

    0 infractions

  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer bucket was measured at 50 ppm.Corrective Action:- Directed staff to remake the chlorine sanitizer. It was measured at 100 ppm.- Please ensure chlorine sanitizers are at 100 ppm.- They should be changed out every 2-4 hours or when visibly soiled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There are no thermometers available for monitoring foods during cooling, cooking, reheating and/or display. Corrective Action:Please ensure you have thermometers on site for monitoring food temperatures.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) A cornstarch/water mixture was being stored on the prep cooler at room temperature. Corrective Action:- Directed staff to store this food item in the fridge.- Please ensure high-risk food items are stored outside the danger zone (at or below 4 C / at or above 60 C).2) Garlic caesar dressing portioned in small to go containers were being stored at room temperature.Corrective Action:- Directed staff discard these.- Please ensure high-risk food items are stored outside the danger zone (at or below 4 C / at or above 60 C).3) The top section of the prep cooler was measured at 10 C.Corrective Action:- Since food items were not kept out longer than 2 hours, staff were directed to move food items to the bottom section of the prep cooler.- Also directed staff to not use the top section unless it is able to maintain a temperature of 4 C or below.- I recommend keeping the food items in the top section covered, and to keep the top lid closed when not in use.- Please ensure high-risk food items are stored outside the danger zone (at or below 4 C / at or above 60 C).
    • 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 in the staff washroom.Corrective Action:Directed staff to restock paper towel in the staff washroom.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel is not stored on a holder or in a dispenser in the staff washroom. Corrective Action:Please ensure paper towel is in on a holder or in a dispenser.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There are several containers of water that are used to store various utensils that are in use to prevent food from sticking on them. This practice is okay as long as the time does not exceed 2 hours. These utensils must be cleaned and sanitized after 2 hours.Other options include storing utensils:- In cold water at 4 C or below (i.e. in refrigerator).- In hot water at 60 C or more (i.e. in a hot holding unit, or on stove/range)Corrective Action:- Directed staff to replace these utensils/water during the inspection.
  9. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine solution measured at 25ppm. PHI added one more 'pump' of chlorine from the jug with the pump - measured at 100ppm.PHI discussed measuring the concentration with test strips after preparing it. Operator was agreeable to this.