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Jumble Eats Restaurant

4900 50 Street Red Deer AB T4N 1X7 · Food - General

24 inspections

  1. Risk Management Inspection

    2 infractions

    • 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 for the Sink and Surface sanitizer from Ecolab were not available at the time of inspection.Please ensure that all testing equipment is available to help confirm and monitor sanitizer concentrations.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sinks in the public men's washroom was observed to have paper towels stored without a dispenser. Please ensure that handwashing stations are kept properly stocked to help ensure and encourage regular and proper hand hygiene.
  2. Risk Management Inspection

    3 infractions

    • 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 were observed to either be unavailable or expired at the time of inspection. Please ensure that valid testing equipment is available to help verify sanitizer concentrations to ensure proper cleaning and sanitizing of food contact surfaces and equipment.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing stations in the public men's and staff washroom were noted to be missing paper towels or had paper towels stored without a dispenser. Please ensure that handwashing stations are kept properly stocked to help ensure and encourage regular and proper hand hygiene.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General areas of the kitchen such as cooler handles, walls, ceilings, and hard to reach areas were noted to be in need of cleaning. The walk-in cooler vent was also noted to be in need of cleaning. Please ensure that all areas of the facility are maintained in a clean and sanitary condition to ensure safe and sanitary food handling.
  3. Risk Management Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine dishwasher was measured to have a final rinse concentration of 0 ppm at the time of inspection. Please ensure that the chlorine dishwasher is capable of dispensing 100 ppm of chlorine sanitizer to ensure proper sanitizing of dishware and utensils. Until the dishwasher is fully functional, the operator was directed to use a nearby dishwashing sink basin for a final sanitizing step for utensils and dishware with a 100 ppm bleach solution.
    • 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 were observed to either be unavailable or expired at the time of inspection. Please ensure that valid testing equipment is available to help verify sanitizer concentrations to ensure proper cleaning and sanitizing of food contact surfaces and equipment.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing stations in the public men's and staff washroom were noted to be missing paper towels or had paper towels stored without a dispenser. Please ensure that handwashing stations are kept properly stocked to help ensure and encourage regular and proper hand hygiene.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General areas of the kitchen such as cooler handles, walls, ceilings, and hard to reach areas were noted to be in need of cleaning. The walk-in cooler vent was also noted to be in need of cleaning. Please ensure that all areas of the facility are maintained in a clean and sanitary condition to ensure safe and sanitary food handling.
  4. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Raw meat products and fish were observed to be stored above raw vegetables and sauces in two separate coolers. The items were re-organized and the operator was informed.Please ensure that raw meats and fish are stored below ready-to-eat foods and/or vegetables to prevent their contamination and to ensure safe food storage.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine dishwasher was measured to have a final rinse concentration of 0 ppm at the time of inspection. Please ensure that the chlorine dishwasher is capable of dispensing 100 ppm of chlorine sanitizer to ensure proper sanitizing of dishware and utensils. Until the dishwasher is fully functional, the operator was directed to use a nearby dishwashing sink basin for a final sanitizing step for utensils and dishware with a 100 ppm bleach solution.
    • 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 were observed to either be unavailable or expired at the time of inspection. Please ensure that valid testing equipment is available to help verify sanitizer concentrations to ensure proper cleaning and sanitizing of food contact surfaces and equipment.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing stations in the men's washroom, staff washroom and kitchen were noted to be missing paper towels and/or had paper towels stored outside of their dispensers/without a dispenser. The bar hand sink was also noted to be missing soap. The bar and kitchen hand sinks were restocked after informing staff. Please ensure that handwashing stations are kept properly stocked to help ensure and encourage regular and proper hand hygiene.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General areas of the kitchen such as cooler handles, walls, ceilings, and hard to reach areas were noted to be in need of cleaning. The walk-in cooler vent was also noted to be in need of cleaning. Please ensure that all areas of the facility are maintained in a clean and sanitary condition to ensure safe and sanitary food handling.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The buffet cooler was measured to hold temperatures at 6.8-7.6 C at the time of inspection. Please ensure that the noted equipment is repaired and is capable of holding foods at 4C or lower. Food that is stored in the cooler for longer than 2 hours within 4-60C should be discarded.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Large crack was observed in the walk-in cooler leading to the walk-in freezer.
  7. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The buffet cooler was measured to hold temperatures at 7.6-13.2 C at the time of inspection. Please ensure that the noted equipment is repaired and is capable of holding foods at 4C or lower. Food that is stored in the cooler for longer than 2 hours within 4-60C should be discarded.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Large crack was observed in the walk-in cooler leading to the walk-in freezer.
    • 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 right handwashing sink in the men's public washroom was observed to have the hot-water valve turned off due to a leaky tap.Please ensure that the sink is repaired and/or maintained in good condition.
  8. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The buffet cooler was measured to hold temperatures at 6.6-7.8C at the time of inspection. Please ensure that the noted equipment is repaired and is capable of holding foods at 4C or lower. Food that is stored in the cooler for longer than 2 hours within 4-60C should be discarded.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The bakery hand sink was observed to have no paper towel dispenser. Please ensure that handwashing stations are adequately stocked and operational to help encourage regular and proper hand hygiene.
    • 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 right handwashing sink in the men's public washroom was observed to have the hot-water valve turned off due to a leaky tap.Please ensure that the sink is repaired and/or maintained in good condition.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Large crack was observed in the walk-in cooler leading to the walk-in freezer.
  9. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The buffet food cooler in the dining area was observed to be holding food items at 21.1C. The operator had mentioned that last night's staff had forgotten to remove the remaining items. The operator was asked to discard all of the potentially hazardous foods in the buffet cooler. Please ensure that the noted equipment is repaired and is capable of holding foods at 4C or lower. Food that is stored in the cooler for longer than 2 hours within 4-60C should be discarded.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The bakery hand sink was observed to have no paper towel dispenser. The right sink in the public men's washroom does not yield hot water. The hand dryers in the men's washroom are not operable. Please ensure that handwashing stations are adequately stocked and operational to help encourage regular and proper hand hygiene.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Large crack was observed in the walk-in cooler leading to the walk-in freezer.
  10. Risk Management Inspection

    4 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Meat in walk-in cooler and freezer are kept in plastic wrap but not dated. Please ensure food items in coolers are properly labelled with a date of entry in order to prevent food spoilage and serving unwholesome food to the public.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The buffet food cooler in the dining area was observed to be holding food items at 9.2C. Please ensure that the noted equipment is repaired and is capable of holding foods at 4C or lower. Food that is stored in the cooler for longer than 2 hours within 4-60C should be discarded.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The bakery hand sink was observed to have no paper towel dispenser. The right sink in the public men's washroom does not yield hot water. The hand dryers in the men's washroom are not operable. Please ensure that handwashing stations are adequately stocked and operational to help encourage regular and proper hand hygiene.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Large crack was observed in the walk-in cooler leading to the walk-in freezer.
  11. Risk Management Inspection

    6 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Meat in walk-in cooler and freezer are kept in plastic wrap but not dated. Please ensure food items in coolers are properly labelled with a date of entry in order to prevent food spoilage and serving unwholesome food to the public.
    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • A couple of unlabeled pig heads were observed at the time of inspection. The operator had informed the PHI that there were no invoices/receipts of the purchased pigs heads as they were bought with cash. The operator was asked to remove the pig heads from the facility as there was no documentation to verify that the items were from an approved source.Please ensure that all foods in a food facility are from an approved source along with appropriate labelling. Documentation should be available/retained to allow for tracking of unlabeled products.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The buffet food cooler in the dining area was observed to be holding food items at 11.2-15.3C. The operator was informed and asked to move the items to a properly functioning cooler capable of holding temperatures at 4C or lower. Please ensure that the noted equipment is repaired and is capable of holding foods at 4C or lower. Food that is stored in the cooler for longer than 2 hours within 4-60C should be discarded.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sinks by the kitchen entrance, expo, and bakery were observed to not have paper towels available or in a dispenser. The right sink in the public men's washroom does not yield hot water. The hand dryers in the men's washroom are not operable. Please ensure that handwashing stations are adequately stocked and operational to help encourage regular and proper hand hygiene.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Large crack was observed in the walk-in cooler leading to the walk-in freezer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Duct tape was used inside the prep cooler to hold the hinge together.The ice machine had a pink residue collecting on the inside of the machine, on the ceiling of the unit. Please ensure that equipment is regularly cleaned and sanitized to ensure safe food handling.
  12. Monitoring Inspection

    7 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Meat in walk-in cooler and freezer are kept in plastic wrap but not dated. Please ensure food items in coolers are properly labelled with a date of entry in order to prevent food spoilage and serving unwholesome food to the public.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Lactic acid is being used to as a sanitizer in this facility.Test strips for lactic acid were not available. Cloths were noted to be drying on the counter in the bakery. Please discard or store cloths in a bucket with a sanitization solution when not in use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Buffet food cooler in the dining area was observed to be holding food items at 15.3C with a probe thermometer. Staff indicated that the food was placed in the cooler the previous night and was then told to discard the food and have the cooling unit repaired.Otherwise, walk-in cooler and freezer were properly holding temperatures at 2.8C and -22C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Hand sink by the kitchen entrance and expo does not have paper towels in the dispernser. 2. Hand washing sink in bakery section does not have paper towels available.3. Public men's washroom sink does not yield hot water. The hand dryer in the men's washroom is in disrepair. Please ensure that customers are able to dry their hands after using the washroom.Other hand sinks in kitchen and Tiger Sugar are well stocked with soap and paper towels.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Large crack was observed in the walk-in cooler leading to the walk-in freezer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Spider strainer was noted to be fraying around the edges, staff indicated it would be thrown out.2. Duct tape was used inside the prep cooler to hold the hinge together.3. Ice machine had a pink residue collecting on the inside of the machine, on the ceiling of the unit. 4. Ice cream scoop in bakery was left exposed in a bin with a shallow pool of water. Please ensure that equipment is regularly cleaned and sanitized to ensure safe food handling.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Bakery area has food debris and water underneath the cooler and in hard to reach areas. Inspection conducted as kitchen staff were in the middle of doing a deep clean of the kitchen.
  13. Risk Management Inspection

    0 infractions

  14. Demand 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 wall next to the standing cooler in the Tiger Sugar dry storage area was noted to be removed for some electrical signage work.Please ensure that the noted walls are repaired to a condition that is smooth, non-absorbent, and easy-to-clean.
  15. Risk Management Inspection

    0 infractions

  16. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal belongings were observed in the food preparation area at the time of inspection. The operator was informed and the items were removed.Please ensure that items not associated with food preparation are stored away from food areas.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A prep table cutting board was observed to have discoloration and grooves at the time of inspection. Please ensure that the cutting/food handling surface is resurfaced or replaced to ensure safe and sanitary food handling.
  17. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bowl was observed to be immersed in a bulk container of panko crumbs. The bowl was removed after a discussion with the operator.Please ensure that utensils are stored in a manner that prevents the contamination of food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Several fried foods such as fried chicken skins were measured at 17.7-20.8C. Staff had mentioned that they were cooling down. A pot of pork kimchi stew was measured at 55.6C. The manager was informed, and the foods were either moved into the walk-in cooler or heated to 74C. Please ensure that high-risk foods are stored at temperatures OUTSIDE of the danger zone of 4-60C. Please also ensure that foods are cooled rapidly from 60C to 20C in less than 2 hours and 20C to 4C in less than 4 hours to prevent the growth of pathogens.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sinks in the back area and the staff washroom were observed to be out of paper towels. The manager was informed and paper towels were provided for each area.Please ensure that hand sinks are fully stocked to help ensure regular and proper hand hygiene.
  18. Risk Management Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Lemon-scented bleach was observed to be used as a food grade bleach sanitizer in the kitchen at the time of inspection. A discussion was held with the facility manager and changes will be made in regards to the kitchen sanitizer. Please ensure that non-scented bleach is used for sanitizing food contact surfaces.
  19. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Inadequate food grade sanitizer was observed in the kitchen area. A bleach sanitizer was then mixed on the spot and measured at 100ppm. Please ensure that sanitizers are maintained at effective food grade concentrations. Bleach sanitizer should be diluted to 100ppm. QUAT sanitizer should be diluted to 200ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUAT test strips were not available at the time of inspection. Please ensure that testing equipment is available for all types of food grade sanitizers to confirm and monitor for effective concentrations.
    • 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 hand sink in the bar area was observed to be dripping from the faucet head. Please ensure that the sink is repaired.
  20. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUAT sanitizer in the kitchen was measured to be lower than 200ppm at the time of inspection. Bleach was available at the sushi station.Please ensure that QUAT sanitizer is kept at 200ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Raw meat was observed to be stored in metal containers covered with plastic wrap in the walk-in cooler. The containers were stored above and alongside produce and other ready-to-eat items. The items were moved to a more appropriate location in the walk-in cooler and a discussion was held with the operator.Please ensure that raw meats are stored below produce and ready-to-eat foods to prevent their contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two containers of deep-fried chicken skins were observed to be stored at room temperature at the time of inspection. Staff had mentioned that these skins were cooked from raw. Please ensure that the noted foods are stored outside of the Danger Zone of 4-60C unless proven otherwise to be safe for storage at room temperature.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUAT test strips were not available at the time of inspection. Please ensure that testing equipment is available for all types of food grade sanitizers to confirm and monitor for effective concentrations.
    • 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 hand sink in the bar area was observed to be dripping from the faucet head. Please ensure that the sink is repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Utensils without handles were observed immersed in food for several bulk food containers at the time of inspection. The utensils were removed or placed in a sanitary manner. A discussion was also held with the operator.Please ensure that appropriate utensils are used and stored in a clean and sanitary manner that prevents the contamination of food.
  21. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The iodine glass washer test strips were not working.- Ensure a proper test strips are obtained
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The handwashing sink tap at the front bar was leaking.-Ensure the leak is repaired
  22. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sink and surface sanitizer was not within the food safe range, and its test strips were expired and discolorized. - Ensure a food safe sanitizer is present during operation hours and confirm with valid test strips100ppm of bleach solution is prepared and confirmed with test strips.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 3 bulk bags of bread crumbs were stored in the storage room next to paints and other chemicals.- Ensure sufficient separation is provided between foods and chemicals.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A bowl of cooked tempura was stored in room temperature at the front sushi bar, temperature measured at 19.1, and at room temperature for more than 2 hours. - The tempura were discarded during inspection. Ensure high risk foods are stored outside of 4-60C range.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The glasswasher ran out of iodine sanitizer concentrate. - Ensure the glasswasher are checked routinely to ensure fully supplied. Corrected during inspection
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips to the iodine glasswasher and sink and surface sanitizers were available or expired. - Ensure valid test strips are avialable
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The handwashing sink tap at the front bar was leaking.-Ensure the leak is repaired
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The handle to a steamer pot in the kitchen was fixed with plastic bags.- Ensure the handle is properly repaired to meet the smooth and easily cleanable condition.
  23. Initial Inspection

    0 infractions

  24. Demand Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cold prep coolers in the kitchen were not turn on and the temperature were not below 4C.All cold prep coolers are empty
    • 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 for bleach, sink and surfaces, and iodine are not available
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • The store will freeze seafoods to be serve raw, please produce a written procedure.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, the kitchen, bar, and dinning areas require organization.