Asian Garden Restaurant
315 5 Avenue W Brooks AB T1R 0E8 · Food - General
10 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Scoops for bulk food were being stored directly in containers. The operator removed them as instructed.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The hose used to fill the dishwasher with water located at the two-compartment sink is too short. When the tap is turned on, the water travels across the sink countertop before reaching the dishwater. *Provide a longer hose for the sink.
- 23. Is the facility maintained in a clean and sanitary condition?
- There is duct tape around the freezer beside the stove tops that is collecting grime.*Remove the duct tape and thoroughly clean and sanitize the freezer lid.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Bleach sanitizer in the kitchen contained no chlorine residual and measured 0 ppm. Sanitizer refreshed.*Keep cloths immersed in chlorine sanitizer between use, daily. Sanitizer must always be used to maintain sanitation of food contact surfaces.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The floor of the walk-in freezer in the basement is ripped exposing wood subfloor.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management 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?
- There was a gap underneath the backdoor which could allow pests to enter. The operator indicated that they had made arrangements to have weatherstripping installed.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- - The floor of the walk-in freezer in the basement was ripped exposing wood subfloor. - The corner of the ceiling of the walk-in freezer in the basement was damaged.- The shelf close to the back door was damaged and the liner on the shelf was dirty. - The edge of the counter was covered with duct tape.Repair the surfaces to be smooth and easily cleanable.
- 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
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- - The two buckets of produce were placed on milk crate as a temporary measure. The operator indicated that they would place a shelfing unit there.- There was an open can of hoison sauce in the cooler which should have been taken out in a separate container.- Several produce items in the cooler were not covered. Keep food containers covered.- There was duct tape on the bulk food containers under the counter. The operator explained that they used the duct tape as label and would remove them.
- 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 at the hand sink in the bar area. Keep hand sink supplied with paper towel at all times.
- 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?
- There was a gap underneath the backdoor which could allow pests to enter. Install weatherstrip.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- - The floor of the walk-in freezer in the basement was ripped exposing wood subfloor. - The corner of the ceiling of the walk-in freezer in the basement was damaged.- The shelf close to the back door was damaged and the liner on the shelf was dirty. - The edge of the counter was covered with duct tape.Repair the surfaces to be smooth and easily cleanable.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The sanitizer solution in the sanitizer bucket was not at the right concentration. The operator mixed new bucket of sanitizer solution promptly.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- - There were two buckets of produce stored on the ground. The operator stated that they would place them on milk crate instead.- There was an open can of hoison sauce in the cooler which should have been taken out in a separate container.- Several produce items in the cooler were not covered. Keep food containers covered.- There was duct tape on the bulk food containers under the counter. The operator explained that they used the duct tape as label and would remove them.
- 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 at the hand sink in the bar area. Keep hand sink supplied with paper towel at all times.
- 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?
- There was a gap underneath the backdoor which could allow pests to enter. Install weatherstrip.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- - The floor of the walk-in freezer in the basement was ripped exposing wood subfloor. - The corner of the ceiling of the walk-in freezer in the basement was damaged.- The shelf close to the back door was damaged and the liner on the shelf was dirty. - The edge of the counter was covered with duct tape.Repair the surfaces to be smooth and easily cleanable.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer containers were not refreshed and contained 0 ppm bleach. Solution was dumped and a 100 ppm bleach was prepared.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Bags of meat were left in the sink, reportedly overnight to thaw. Temperatures of the meat: shrimp 13 C; chicken 14 C; beef 16 C. Improper thawing leads to high bacteria growth and production of toxins that are not removed through cooking. Meat discarded.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer bucket contained old sanitizer solution from the previous day and was not refreshed. Cloths were in use to wipe counters without sanitizer. Keep cloths immersed in a fresh sanitizer solution throughout the day so that the cloth does not become a source of contaminaton. Use sanitizer to wipe counters and food contact surfaces.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Canned peaches were left stored in the opened can. Opened cans can leach metals into the food. Peaches transferred to a plastic container.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Two containers of frozen pork chops in flour mixture were thawing at room temperature. Battered raw eggs, fresh garlic and oil, and water and flour used in cooking with the grill were left out at room temperature. Frozen foods must be thawed under refrigeration or under cold running water. Proteins, sliced or processed vegetables, and carbohydrates containing moisture all support bacteria growth and must be used in food processing within 2 hours or maintained refrigerated to slow the growth of bacteria. Keep these items stored under refrigeration or on ice. These food items were all moved to refrigeration.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Staff bathroom hand sink was not supplied with soap. This was corrected during inspection. Keep all hand sinks supplied.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?