Jade Garden Restaurant
4906 50 Street Onoway AB T0E 1V0 · Food - General
5 inspections
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- A minor accumulation of dust and debris was noted between the wall and a stand-up cooler at the end of the cookline and was brought to staff’s attention for cleaning.MAY 29 - REINSPECTIONA written sanitation plan was reviewed and completed with staff member on site. Operators have a month-long vacation planned, with cleaning of the above noted area to be addressed in full when they return. Deadline extended.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- During the inspection, a bleach and soap mixture was observed on the floor of the cook line. Do not add soap into a sanitizer solution. The cleaning and sanitizing solutions must be separate. It is a 2-step process.This was corrected immediately as the operator discarded the solution and prepared a new sanitizer solution using only bleach at the proper concentration. In the front-of-house area, a bleach solution was tested and found to be at an appropriate concentration of 200 ppm, and proper cloth storage was observed.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- At one point, the operator handled receipts on her phone and returned to the service area without washing her hands. She washed her hands after being reminded by the inspector. A reminder was provided regarding the importance of washing hands after any activity that may contaminate them.
- 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?
- A large container of meat was observed stored on a board placed on top of the open garbage can in the kitchen. This was corrected during the inspection. A discussion was held with the operators regarding the inappropriate storage and placement of food in this location and the use of a nearby prep counter instead.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 1. A container of raw meat was observed stored above whole carrots in the walk-in cooler. This was corrected during the inspection by relocating the carrots. Although there was no visible contamination, proper separation of raw and ready-to-eat foods was reviewed with the operator.2. In the freezer, a container of frozen chicken was observed uncovered. This was corrected during the inspection by covering the container with cling film. Food storage in the walk-in cooler was otherwise appropriate, with foods properly covered or stored in lidded containers. Discussion regarding protecting food from contamination also took place.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A wire mesh strainer with a rubber band securing the handle was observed and removed during the inspection, as it could not be properly cleaned. Other strainers appeared new and in good condition.The rice scoop was observed to be stored in stagnant warm water. Operator indicated it helps with ease of scooping the cooked rice. A discussion was held regarding the need to frequently change the water and sanitize the scoop at least every two hours.
- 23. Is the facility maintained in a clean and sanitary condition?
- A minor accumulation of dust and debris was noted between the wall and a stand-up cooler at the end of the cookline and was brought to staff’s attention for cleaning.A written sanitation plan was not observed during the inspection and will be followed up via email.Overall, the kitchen and food preparation areas showed significant improvement in cleanliness and organization compared to the previous inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
8 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Uninspected eggs were found in a bucket in the walk-in cooler.Some of the eggs had physical abnormalities (were rippled/wrinkly or oblong) or had a small amount of feces residual on the shell. The uninspected eggs were removed during the inspection. The operators chose to keep the eggs for personal use. The facility has 2 boxes of inspected eggs from Costco that can be used for food preparation.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The bleach sanitizer solution for the kitchen area was prepared during inspection. Concentration measured 100 pm. Ensure that food contact surface sanitizer is prepared and readily available for use at all times.A solution had been prepared prior to the inspection for the front of house area. This solution was satisfactory (100ppm).
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- There is a door marked "Private" located near the back storage area and walk in cooler. This door leads to a living space. The door was noted to be left open but was closed during the inspection. All doors leading to private/incompatible areas must be kept closed to ensure that the personal space is physically separated from the food preparation and storage areas.If this is noted to reoccur in the future, a self-closing door hinge may be required.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper dispenser located at hand washing sink in the kitchen was empty.Paper towel was restocked during the inspection. Note that the facility had just opened. The lack of paper towel present indicates that proper handwashing may not have occurred prior to food handling.
- 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 floor area beside and under the commercial dishwasher in the kitchen was in disrepair Required Action: Repair/replace damaged building materials. Ensure that floor surface finishes are smooth, non-absorbent, and easy-to-clean.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Scoops used for bulk product portioning of flour and sugar were noted to have a buildup of food product. Please ensure that utensils used for dispensing bulk food products are being washed and sanitized on a regular basis. Scoops were removed, washed, and sanitized during the inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- Dirty dishes/utensils from previous day(s) were piled up in the dishwashing area.Action required: Dishes should be washed frequently throughout the day as they accumulate. Do not leave dirty dishes at the time of closing. Frequent cleaning of dishes and other food-contact surfaces throughout the day should be a priority.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning of the following noted areas is required as there was dust and grease build up noted:- high touch points (door handles, around cooler handles, and light switches)- interior of refrigeration units- behind and under cook line (equipment, walls, floors)- hard to reach places (under large equipment, high selves, ceiling areas).The facilities storage areas are starting to become cluttered. Please ensure that the facility is kept organized which makes it easier to clean.A written sanitation plan is required. Templates will be provided to assist.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Monitoring Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Scoops used for bulk product portioning were noted to have a buildup of food product. Please ensure that utensils used for dispensing bulk food products are being washed and sanitized on a regular basis. Scoops were removed to be washed and sanitized during the inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer solution in the kitchen was a mixture of chlorine and soap.Do not add soap into a sanitizer solution. The cleaning and sanitizing solutions must be separate. It is a 2-step process.A new solution was prepared during the inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Cups or bowls were left in several of the bulk storage containers (intended for scooping). These were removed during the inspection. Utensils used for dispensing bulk food products should have handles of sufficient length so as to prevent the portion of the utensil that is handled by food service people from coming in contact with the bulk food supply.
- 23. Is the facility maintained in a clean and sanitary condition?
- The ceiling in the kitchen and the area around the dishwasher require cleaning to remove any existing dust build up. The owner has advised that they will be closing for a few days next month to deep clean and repaint areas in the kitchen. They are painting the area white which will assist with monitoring the cleanliness of the area.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?