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Happy Garden Restaurant

4912 50 Street Athabasca AB T9S 1E3 · Food - General

9 inspections

  1. Risk Management Inspection

    1 infraction

    • 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 main kitchen area was observed to have inadequate lighting. Adequate lighting is required to ensure that the facility is maintained in a clean and sanitary condition. Please replace the lights.
  2. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer pail in the server area was observed to have no chemical when tested by the PHI. The operator re-made the solution.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food in the stand-up cooler was observed to be stored in the cooler with no lids. All food is required to be stored in a way that protects from contamination. Ensure that all foods in the cooler are covered with lids.
    • 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 main kitchen area was observed to have inadequate lighting. Adequate lighting is required to ensure that the facility is maintained in a clean and sanitary condition. Please replace the lights.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The handles in the customer bathroom were observed to be missing. Please replace the tap handles.
  3. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The kitchen cook line was observed to not have any sanitizer solution. All food contact surfaces are required to be cleaned and sanitized after every use to prevent bacterial growth. The operator made a sanitizer pail with bleach and sanitized the line.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Cooked meats in the walk-in cooler were observed to be stored in cardboard boxes. All foods are required to be stored in a way that protects from contamination. The operator moved the food to food - safe bags.2. Raw chicken and beef were observed to be stored over top of ready to eat foods. The operator moved the raw meat to the bottom shelf.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Flour was observed to be stored in its original packing and open. All food is required to be protected from contamination. Please ensure that the flour is covered and protected from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food in the stand-up cooler was observed to be stored in the cooler with no lids. All food is required to be stored in a way that protects from contamination. Ensure that all foods in the cooler are covered with lids.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Metal bowls were observed to be submerged in the dry goods bins. The operator removed the scoops from the bins.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 4 cases of eggs were observed to be stored on the floor of the main kitchen area. Informed by the operator that the eggs have been at room temperature since the previous Saturday. The PHI temped the eggs at 21C. The operator discarded the eggs.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink was observed to be inaccessible. All handwashing sinks must remain easily accessible at all times to ensure proper handwashing and to prevent disease transmission and cross‑contamination. Please clear and clean the area surrounding the handwashing 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?
      • The main kitchen area was observed to have inadequate lighting. Adequate lighting is required to ensure that the facility is maintained in a clean and sanitary condition. Please replace the lights.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food contact utensils by the sink area, the prep table, and the knife holder were observed to have food debris build up. Please clean and sanitize all utensils.
  4. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Crumbs noted in refrigeration door jam by kitchen entrance. 2. Leftover meat debris observed in slicer situated by the walk-in freezer. 3. Food debris and grease splashing along walls of the fume ventilation hood an walls.1-3. Please ensure following areas are cleaned and sanitized.
  5. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Crumbs noted in refrigeration door jam by kitchen entrance. 2. Leftover meat debris observed in slicer situated by the walk-in freezer. 3. Food debris and grease splashing along walls of the fume ventilation hood an walls.1-3. Please ensure following areas are cleaned and sanitized.
  6. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Crumbs noted in refrigeration door jam by kitchen entrance. 2. Leftover meat debris observed in slicer situated by the walk-in freezer. 3. Food debris and grease splashing along walls of the fume ventilation hood an walls.1-3. Please ensure following areas are cleaned and sanitized.
  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Cleaning chemicals beneath sink are disorganized. Please ensure area is cleaned and organized to facilitate ease of cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Crumbs observed along refrigeration door jam.2. Dead bugs observed in the back storage area. 3. Food grime and debris observed along sink backsplash area. 1-3. Please ensure the areas are cleaned regularly.
  9. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Cleaning chemicals beneath sink are disorganized. Please ensure area is cleaned and organized to facilitate ease of cleaning.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher measured at 68C at the dish level. Please ensure dishwasher temperature is at 71C minimum 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?
      • Handwashing area was missing paper towels.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Crumbs observed along refrigeration door jam.2. Dead bugs observed in the back storage area. 3. Food grime and debris observed along sink backsplash area. 1-3. Please ensure the areas are cleaned regularly.