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Jasper China Restaurant

615 Patricia Street Jasper AB T0E 1E0 · Food - General

7 inspections

  1. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A small bowl was noted to be left inside a sack of salt. The operator took out the bowl and put a new scoop in the sack. Ensure the handle of scoop never touches the food to avoid contamination.
  2. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food grade containers container meats were found sitting on the floor. PHI advised the operator to move these containers to a shelf.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The eggs were left out on the countertop, and the operator indicated that they had been out for only one hour. PHI advised the operator to return the eggs to cooler.
  3. Demand Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Shelled eggs were left out at room temperature. Eggs were measured at 14.0 degrees C. Operator put the eggs back into the cooler.Ensure to store eggs at 7 degrees C or below.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    1 infraction

    • 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?
      • Pest control records were not available during inspection. Please ensure pest control records are kept and made available for review during inspection. A copy of the AHS pest control template will be sent with this report.
  7. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were observed stored on prep counters. All cleaning cloths must be stored in a sanitizing solution. Please do not store cleaning cloths on prep counters.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A large bowl with raw eggs was found by the cooking line at room temperature. PHI measured the temperature at 8C, and operator ordered to refrigerate immediately. The operator was notified and informed to always keep the eggs below 7C and never leave them out at room temperature.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwash sink was observed blocked by a kitchen equipment (trolley) during inspection.Operator advised to ensure the hand wash sink is adequately supplied and always accessible to the kitchen staff for hand hygiene.
    • 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?
      • Pest control records were not available during inspection. Please ensure pest control records are kept and made available for review during inspection. A copy of the AHS pest control template will be sent with this report.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ventilation hood has heavy accumulation of grease. This can be a fire hazard if not properly cleaned and maintained.Ensure to clean the ventilation hood and maintain a cleaning schedule especially for major equipment.