Enjoy Garden Restaurant
1208 Railway Street Crossfield AB T0M 0S0 · Food - General
13 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)?
- The container used to store rice is not suitable for direct food contact. Provide a food grade liner or bag for the storage of food in this container, or use an alternate food grade container for storage.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Tools and other maintenance supplies are being stored on a table and shelving in and around a food handling area. Remove non-food associated equipment into a separate storage area.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require cleaning:-The stovetop area-The side corner shelving-The refrigerator beside the cooking areaClean indicated areas.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. Cleaning cloths were found on the food prep counter. Cloths need to be kept in a sanitizer solution to prevent contamination.Operator removed dirty cloths and put new ones in the sanitizer solution. 2. Sanitizer solution in buckets and spray bottles was too strong and had a chlorine concentration over 200ppm. Chlorine solutions for cleaning surfaces must be at 100ppm.Operator remade solution to the proper concentration.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1.A bag of MSG was being stored with non-food items in the back area which had personal items. Please remove the food from the back area and store with food items to ensure food items and non-food items are separated.2. The freezers downstairs had visible frost build up on the walls which was coming into contact with unsealed food. To prevent contamination, defrost the freezers or properly store food in fully sealed bags/containers.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Bleach concentration in the mechanical dishwasher was recorded at 10ppm at the dish level. A chlorine concentration of 100ppm is required for proper sanitation.Operator replaced the bleach solution and achieved a chlorine concentration of 100ppm at the dish level.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand sink in the front was obstructed with dishes and utensils. Hand sinks need to be accessible at all times to allow for hand washing.Operator removed items in the 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?
- 1.The wall behind the cutting board butcher block station was damaged and in disrepair, making it difficult to clean. Please repair, replace, or cover the damaged area with a material that is smooth, non-porous, durable, and easy to clean. 2. Tinfoil that was worn down and dirty was on the shelf used for drying by the 3 compartment sink, making it difficult to clean.Please remove the tinfoil from the shelving or replace to maintain a smooth easily cleanable surface.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1.Bulk containers across the facility had scoopers inside. Scoopers with handles should be outside of food containers to prevent contamination. Please remove all scoopers from food containers and store outside of the containers. 2. Food containers were being stored on the ground in the back area and in the kitchen. Please ensure food items and containers are stored at least 6 inches off of the ground to allow access for cleaning.3. The outside of food containers and their lids in the back area and in the kitchen were visibly dirty. Please ensure all food containers and their lids are in a clean and sanitary condition.
- 23. Is the facility maintained in a clean and sanitary condition?
- General sanitation needs to be maintained in the following areas-Hard to clean areas like behind the kitchen fridge beside the cookline- the handles and doors of all the coolers in the kitchen- inside the fridge by the cooklineEnsure these areas and the rest of the facility is maintained in a clean and sanitary condition
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The concentration of chlorine sanitizer available for kitchen surfaces was measured at a concentration of less than 50ppm.Sanitizer concentration was adjusted to 100ppm during inspection. Ensure that sanitizer is regularly tested to verify its effectiveness.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Several plastic strainers were observed having notable damage, rendering them more difficult to clean and presenting a physical contamination concern.One of the lids used for dry bulk food storage has a crack through it, making it difficult to clean as needed.Remove or replace damaged utensils/dishes.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A rice scoop utensil was observed being stored outside of temperature controls. Utensils used for potentially hazardous foods must be stored under temperature controls (hot holding or refrigeration) or washed and sanitized at least once every two hours.Utensil was replaced during inspection. Establish a procedure to replace rice scoop with one washed and sanitized every two hours.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require cleaning:-The interior of fridges and coolers in the kitchen-The dry seasonings cart-Shelving in the corner of the cooking line
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Demand Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The mechanical dishwasher was initially measured at 10ppm chlorine. The mechanical dishwasher was corrected to 50ppm chlorine and a maximum temperature of 48.7C during inspection, deemed satisfactory.Ensure that chlorine is suitable for use in a mechanical dishwasher and that the sanitizing chemical dispensed is routinely tested to verify its concentration.
- 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 droppings were identified behind the chest freezers in the back storage area.Safely disinfect and clean droppings to allow for accurate pest activity monitoring.
- 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 back of the top shelf used for equipment storage beside the cooking line is made of a material that would be difficult to clean. Cover or otherwise render this portion of shelving smooth and easily cleanable.
- 23. Is the facility maintained in a clean and sanitary condition?
- Additional cleaning is needed in the following areas:-The interior of standing coolers-Shelving to the sides of the kitchen line-Ingredient cart shelving surfaces-Back dry ingredient storage area-Sauce containers under the preparation tableClean indicated areas.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
9 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cloths used for wiping surfaces in the facility were observed to be visibly stained, with many being stored on countertops. Provide new clean cloths and remove cloths which are heavily soiled. Ensure that cloths are stored in sanitizer solution when not in use.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Raw meats were observed being stored directly above cooked foods in the cooler.Move raw meat so it is always stored below and away from cooked foods and produce.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Foods in the cooler were noted being stored directly beneath other food containers without lids or other suitable barriers to prevent cross-contamination. Ensure stored foods are not contacting the bottom of other containers while in storage.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The probe thermometer available for use was observed to be inaccurate. A temperature of 48.7C as detected using the inspector's calibrated digital probe thermometer was measured by the available analog probe thermometer at a temperature of 41C. Calibrate thermometer or acquire new probe thermometer to ensure accurate recording of food temperatures.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The mechanical dishwasher was initially tested at a concentration of 10ppm chlorine. The bleach container feeding the dishwasher was replaced during inspection, and the dishwasher was remeasured at 100ppm chlorine.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The test strips available for confirming the concentration of chlorine sanitizer were observed to not accurately detect chlorine levels. The test strips observed were slightly water damaged and discoloured. Acquire new suitable sanitizer test strips.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Floor tiles were missing in the area behind the cooking line.Gaps were present between flooring tiles and the baseboard at the back of the cooking line.Gap present between the baseboard and the wall. Replace and seal floor tiles. Seal or otherwise cover gaps between wall and floor to ensure a smooth and easily cleanable surface.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Damaged plastic strainers were noted throughout the facility. These are unsuitable for continued use as they are more difficult to properly clean and present a risk of physical contamination of food.Removed damaged plastic cooking equipment.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require more regular cleaning:-The area above the refrigerator/freezer beside the cooking line-The shelving area in the corner of the kitchen-The interior of coolers in the kitchenPrepare a written record of areas of the facility that require cleaning on a weekly or monthly basis.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- **CORRECTED**1. Observed baby corn and oyster sauce stored in opened cans in fridge. Both were transferred to food grade containers during the inspection. 2. Container of sauce and sauce spoon had a buildup of dried sauce and were not clean. Sauce transferred to a clean container during the inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. Buildup of grease and burnt debris noted in hood vent filters.2. Flat top and deep fryer have a buildup of food debris. COMPLETE THE FOLLOWING:1. Please clean filters to protect food areas below from contamination. Filters should be cleaned as often as necessary to ensure adequate ventilation of smoke, odours, grease, and moisture.2. Clean the cooking equipment more thoroughly and frequently.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
3 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- **CORRECTED**1. Bucket of raw chicken stored above opened bowl of cooked meat. Chicken was relocated below cooked meat.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Oyster sauce stored in open can.2. Ketchup stored in open can.COMPLETE THE FOLLOWING:1. After opening cans, transfer foods to food grade containers. Do not store in opened cans.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. The baseboard behind the cooking equipment is in disrepair.COMPLETE THE FOLLOWING:1. Repair or replace floorboard so area is easy to clean.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?