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Asia's Diner

1 - 9807 100 Street Sexsmith AB T0H 3C0 · Food - General

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • At time of inspection:1. Some soiled cloths were found on a food contact surface instead of being immersed in an approved sanitizing solution.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure all soiled cloths are kept immersed in an approved sanitizing solution when not being used.****THIS ISSUE WAS ADDRESSED DURING INSPECTION.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • At time of inspection:1. Raw shell eggs (in the downstairs walk-in cooler) were stored close to fresh vegetables. All raw shell eggs (and raw meat) must be stored separately from fresh vegetables. Be advised that there was no raw meat juices noted to be dripping onto fresh vegetables.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure all raw meat (including raw shell eggs) are stored separately from fresh vegetables.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • At time of inspection:1. Some areas within the kitchen require a thorough cleaning.2. Some floors (underneath equipment) require a thorough cleaning.The owner / operator of this facility is requested to conduct the following, namely:1. Clean / sanitize the entire kitchen. This includes all equipment, counters, food contact surfaces, and inside and underneath equipment (including all refrigerators).
  3. 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?
      • At time of inspection:1. Pest control checklists were not fully available for review.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure one pest control checklist is filled out once per month and kept in a binder so that they can be reviewed during future inspections.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • At time of inspection:1. Some washrooms were not in a clean and sanitary condition.2. Some areas behind the main deep fat fryer requires cleaning.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure all washrooms are cleaned and sanitized.2. Ensure the rear of the deep fat fryer is cleaned and all dust is removed.
  6. Monitoring Inspection

    0 infractions

  7. Monitoring Inspection

    0 infractions

  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • At time of inspection:1. The main hand wash sink was not equipped with liquid hand soap or paper towels in the dispensers provided. Be advised that all hand wash sinks within any commercial food establishment must always be equipped with hot and cold potable water, liquid hand soap, and disposable hand towels (in dispensers).The owner / operator of this facility is requested to conduct the following, namely:1. Ensure all hand wash sinks are fully equipped with hot and cold potable water, liquid hand soap, and disposable hand towels.*******THIS ISSUE WAS ADDRESSED DURING INSPECTION.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • At time of inspection:1. The exhaust ventilation / ductwork appears to have been recently inspected / cleaned - expiry is noted to be June of 2024 - SATISFACTORY.2. Some light fixtures within the kitchen did not contain a protective cover. Be advised that all light fixtures (within a commercial food establishment) must contain protective covers.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure all light fixtures contain a protective cover.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • At time of inspection:1. The commercial kitchen requires cleaning / sanitizing. Various walls, floors, ceilings, light fixtures / covers, and equipment require a thorough cleaning / sanitizing.The owner / operator of this facility is requested to conduct the following, namely:1. Remove any items that are not part of the day-to-day operation of this facility. Clean / sanitize the entire commercial kitchen facility.