Skip to content
Loading map…

Jin Noodles Chinese Restaurant

5024 50 Avenue Alberta Beach AB T0E 0A0 · Food - General

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    7 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperatures of cold holding units were measured using an IR thermometer. All temperatures aside from the ones listed below were satisfactory. The ICB glass-door cooler in the back prep room near the sinks measured to be at 11.6°C at the beginning of the inspection. The temperature had dropped to 5°C by the end of the inspection. Discussed with operators - please ensure that the cooler is checked to ensure doors are fully closed and that the temperature inside is at 4°C or less. The Frigidaire cooler in the back storage room ranged from 12.8°C to 17.8°C. The only food stored in the cooler for restaurant use was chicken eggs. These were moved to an appropriate cooler during the inspection. All other food in the cooler was staff lunches/food. It was recommended that staff find a better place to store their food.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Facility had chlorine test strips present; however, they had expired and were incapable of showing the chlorine concentration of the bleach solution. New test strips must be ordered.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The routine bacteriological water sample is overdue for submission. Operator has been asked to submit a sample for testing on the next available sampling date at their local health center.
    • 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?
      • There was minor evidence of mouse activity observed in the corners and along the walls (under shelving) of the room with the dishwashing sinks. There is food products present in the room, but all were stored in sealed food-safe bins and are not believed to be at risk of contamination at this time. Note that operator had already purchased traps for use in trapping and removing any pests present. ACTION REQUIRED:Remove rodent droppings following appropriate safety procedures.Seal possible pest entry points and continuously monitor for signs of pest activity.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • An ash tray with some ash present was observed to be sitting on the microwave next to the dishwashing sink. The operator moved it out of the kitchen during the inspection without being asked to do so - indicating that they were aware that it was not allowed to be in the kitchen. A discussion was had at the end of the inspection reminding the operator that there could be no smoking activities occurring in or near the permitted kitchen.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cardboard was observed to be used on wire shelves under food safe bulk storage bins. The cardboard had grease marks and food debris present and is not a non-porous and cleanable material. Operator to find alternate material that is non-porous and cleanable. Operator has indicated that they will switch to corrugated plastic material and discard the cardboard.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning of walls and exterior exhaust fans in the cook area is needed as this area shows evidence of grease build up.Operator stated that the company that does the professional exhaust cleaning is scheduled for early October and will also complete this task.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chemical concentration of the bleach sanitizer was higher than the required concentration. The solution was diluted appropriately during the inspection. Please ensure that sanitizer solutions are maintained at 100 ppm. Test strips are available. The sanitizer bottles were also labelled to identify the contents 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. Or single use disposable scoops may be used so long as they are discarded appropriately after use.
    • 09. Are chemicals stored and handled in a safe manner?
      • A Jerry Can with gas and engine oil were observed to be stored on the open shelving above a deep freezer in the back storage room. No leakage was observed; however, chemicals must be stored away from food products to prevent accidental contamination. The products were moved to an appropriate location during the inspection.
  4. Monitoring Inspection

    1 infraction

    • 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.