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Green Island Restaurant

5001 50 Avenue Castor AB T0C 0X0 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • An approved sanitizer must be used on tables between customers and in the kitchen for counter tops etc.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Steamed rice was observed in a bowl in the rice cooker and the rice cooker was emptied and had water in the bottom. The rice was not being held at 60 C+. During the inspection the operator discussed placing the steamed rice in the other cooker that has fried rice. As long as all the rice is being held at 60 C+ that would be acceptable.When foods are being thawed in the two compartment sink under cold running water, the other sink should not be utilized for dirty dishes. Please use the sink in the dishpit area that has a spray wand for rinsing dishes.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cooler out front was warm. Staff was going to move any high risk foods or refrigerate after opening foods to the white fridge as it was at a satisfactory temperature.The walk in cooler was warm at the time of inspection and I had staff place their digital probe thermometer in this cooler along with mine. After 5+ minutes both of our thermometers were reading above 4 C. Gravy was observed in a bowl and was at ~40 C. Discard. Ensure hot foods are held at 60 C+.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The bleach was not at an adequate strength at the time of inspection. Operators test strips showed the same concentration as my test strips. The bleach was verified to be at an adequate strength.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The curtains leading to the kitchen were observed to be unclean.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Chicken breasts were observed thawing in the sink. As discussed, foods may be thawed in the cooler or under cold running water. Foods should not be left at room temperature to thaw. Please ensure gravy and other hot foods are reheated on the stove before transfering to the hot holding untis.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was not dispensing adequate sanitizer at the time of inspection.
  5. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • - A mop bucket full of dirty water was present underneath the dishwashing area. - After the conversation with the operator, the dirty water was removed.
  6. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The fried rice was not being held at 60 C.
  7. Monitoring Inspection

    0 infractions