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Jj Kitchen

635 3 Street SE Medicine Hat AB T1A 0H4 · Food - General

12 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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?
      • Two fluorescent lamps in the kitchen are burned out.
  3. 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?
      • Two fluorescent lamps in the kitchen are burned out.
  4. 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?
      • Two fluorescent lamps in the kitchen are burned out.
  5. 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?
      • Two fluorescent lamps in the kitchen are burned out.
  6. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Gravy is not being first rapidly heated, and this to 74°C, before being placed in the "Winco Food Warmer"; it is at 41°C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine and detergent containers hooked up to and supplying the dishwasher are empty.Please ensure this critical situation is addressed immediately.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Two fluorescent lamps in the kitchen are burned out.
  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A scoop was left in the flour container with its handle in contact with the flour. The operator promptly removed the scoop.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was not dispensing sanitizer. Upon inspection, the operator determined that the sanitizer supply was empty and indicated that additional sanitizer would be obtained.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towels were not available at the hand sinks in the kitchen and the women's washroom.The operator restocked paper towels at the kitchen sink and indicated that additional paper towels will be purchased for the women's washroom.
  10. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizing solution prepared when inspection was performed. Operator mixed and tested a bucket of chlorine sanitizing solution (200ppm) before the inspection was finished. Please ensure that sanitizing solution is always prepared and available for cleaning.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food in the hot holding was measured to be 45°C. Operator promptly turned up the temperature on the hot holding units. The temperature was measured to be above 60°C before the inspection was finished. Please ensure that all food is kept either below 4°C or above 60°C to prevent bacterial growth.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There were no paper towels available at the handwashing station. Operator promptly stocked the paper towels before the inspection was finished.
  11. Risk Management Inspection

    0 infractions

  12. Monitoring Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • test strips not available to measure sanitiser strengthAction: obtain chlorine test strips