Kai's Lechon Haus
558 Laura Avenue Red Deer County AB T4E 0A5 · Food - General
11 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- February 27, 2026The facility had a technician attend and order a replacement part. The hot holding unit is scheduled to be repaired today. The section of the hot holding unit that is not maintaining 60 °C was being used to store food products that do not require temperature control. The operator will contact the health inspector once the repair has been completed.February 13, 2026The section of the display hot-holding unit next to the cashier ranged from 35°C to 52°C. Please ensure that the hot-holding unit is 60°C or hotter.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The section of the display hot-holding unit next to the cashier ranged from 35°C to 52°C. Please ensure that the hot-holding unit is 60°C or hotter.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- There appear to be ungraded eggs at the facility that were used for eggplant omelets. The eggs varied in color and size. The operator stated that he purchased them from a friend's farm and that there was no invoice. He was unable to provide details about the seller’s facility or address. The operator voluntarily discarded the eggs into the trash.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The concentration of the QUAT sanitizers used on food contact surfaces was greater than 400 ppm. The operator adjusted the sanitizer to 300 ppm. The manufacturer's instructions state that a concentration of 200 to 400 ppm is required for a no-rinse application.
- 23. Is the facility maintained in a clean and sanitary condition?
- The facility had kitchen equipment that was dirty, including a meat slicer, food containers, thermometers, and test strip containers. Please ensure that all kitchen equipment is properly cleaned and sanitized.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Demand Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- 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)?
- The facility's chlorine test strips did not accurately measure the chlorine concentration. Ensure that unexpired chlorine test strips are available on-site.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?