Ginger Chicken
122 1 Avenue NE Airdrie AB T4B 0R6 · Food - General
4 inspections
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There was no sanitizer prepared when inspector arrived. A 100ppm chlorine sanitizer was prepared during the inspection. Ensure there is a food safe sanitizer available during food preparation.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Raw chicken was being stored in non-food grade buckets. All containers used for food storage must be food grade.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Cutting boards were being stored against wall behind bucket of soy saucy very close to floor. Do not store clean utensils in this location as it was not sanitary and is prone to contamination due to proximity to floor.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Boxes of chicken and a box of beef were thawing at room temperature. These were placed into cooler during the inspection. Thawing must be done in the cooler, under cold running water, or as part of the cooking process. 2. Rice was reheating in rice cooker. High risk foods such as rice must be reheated to 74C. Then can be hot held above 60C. Reheating must be done as quickly as possible. Rice must be reheated on stove or in microwave and then placed into warmer since rice cooker cannot reheat quickly.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Main areas of floor were clean, however hard to reach areas including under shelving and close to table/cooler legs and walls had a build up of dirt and debris. Clean these hard to reach areas.2. Curtain separating dining area and hall to washrooms was dirty. Please clean.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A sanitizer solution initially was not available. A sanitizer was prepared during the inspection. Ensure sanitizer is available when food prep is occurring.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Shelving units used for storing food products were unfinished wood. Please paint/finish them so that they are easy to clean and impervious to moisture. *Still outstanding February 8, 2024April 10, 2025 - A plastic covering had been put over wood shelving, however as it was not attached to shelf below, cleaning and sanitizing was challenging. Paint or finish wood in food prep areas to ensure it is resistant to moisture and easy to clean.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Dishes were being stored in hand sink when inspector arrived. These were moved during the inspection. Ensure hand sink is kept clear and that food handlers are washing hands frequently.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Shelving units used for storing food products were unfinished wood. Please paint/finish them so that they are easy to clean and impervious to moisture. *Still outstanding February 8, 2024
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Shelving units used for storing food products were unfinished wood. Please remove these shelves or paint/finish them so that they are easy to clean and impervious to moisture.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Rice scoops were stored in water, please add ice to water to prevent bacterial growth and change water every 4 hours.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?