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Mai Noodle House

320 10 Avenue Carstairs AB T0M 0N0 · Food - General

13 inspections

  1. Risk Management Inspection

    3 infractions

    • 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 flooring panel beneath the cooking line has gaps between it and kitchen flooring, making the surface edges uneven and difficult to clean. Seal or fill in gaps underneath flooring panel to make the surface smooth and easily cleanable.
    • 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 directly behind the salad roll prep cooler is damaged. The electrical outlet directly adjacent to this cooler is missing a cover plate. These defects make the surface difficult to properly clean. Repair indicated areas to render surfaces smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:-The area behind the chest freezers in the back storage area-The area around and beneath bulk food storage containers in the back storage area-The sauces storage area in the side back roomClean indicated areas.
  2. Monitoring Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizer available for use in the kitchen area was measured at a concentration in excess of 200ppm.Sanitizer was corrected to a concentration of 100ppm chlorine during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls and plastic containers are being stored directly in containers of dry bulk foods. Bags of food are being stored directly on the floor in the back storage area.Remove unsuitable utensils from bulk food containers.Move food so that it is stored up off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw shrimp was observed being stored in ambient water on countertops. This shrimp was measured at an internal temperature of 21.2C.Shrimp was disposed of during inspection. Ensure that meat or seafood is being thawed and stored in a manner which prevent its temperature from exceeding 4C for an extended period of time.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was measured at a chlorine concentration of 0ppm after multiple consecutive cycles and replacement of sanitizer solution. A sanitizing basin of 100ppm chlorine was prepared during inspection. Manually sanitize dishes after mechanical washing until dishwasher is serviced and able to dispense a sanitizer concentration of 100ppm chlorine.
    • 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 directly behind the salad roll prep cooler is damaged. The electrical outlet directly adjacent to this cooler is missing a cover plate. These defects make the surface difficult to properly clean. Repair indicated areas to render surfaces smooth and easily cleanable.
    • 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 baseboards adjacent to the salad roll prep cooler have gaps that would make the surfaces difficult to clean.Seal gaps to make the walls in this area easy to clean.
    • 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 flooring panel beneath the cooking line has gaps between it and kitchen flooring, making the surface edges uneven and difficult to clean. Seal or fill in gaps underneath flooring panel to make the surface smooth and easily cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One of the shelves in the kitchen cooking line has visibly soiled cardboard shelving. Remove cardboard shelving material or replace with a surface that can be easily cleaned and sanitized.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The wooden knife holder attached beside the kitchen counter is worn and damaged. Repair or replace knife holder with suitable surface that can be cleaned as needed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:-The area behind the chest freezers in the back storage area-The area around and beneath bulk food storage containers in the back storage area-The sauces storage area in the side back roomClean indicated areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A written cleaning schedule for this facility was not available for review onsite.Prepare a written sanitation plan that includes a daily, weekly, and monthly cleaning schedule.
  3. Risk Management Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A large quantity of partially frozen chicken wings were being thawed in an empty compartment sink at room temperature.Thawing of high-risk foods requires a process that allows food to remain at temperatures of 4C or lower throughout. Chicken was placed into cold water with ice during inspection. Other acceptable thawing methods include storage in a cooler or in cold running water.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was measured at a chlorine concentration of 0ppm after multiple consecutive cycles and replacement of sanitizer solution. A sanitizing basin of 100ppm chlorine was prepared during inspection. Manually sanitize dishes after mechanical washing until dishwasher is serviced and able to dispense a sanitizer concentration of 100ppm chlorine.
    • 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 baseboards adjacent to the salad roll prep cooler have gaps that would make the surfaces difficult to clean.Seal gaps to make the walls in this area easy to clean.
    • 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 flooring panel beneath the cooking line has gaps between it and kitchen flooring, making the surface edges uneven and difficult to clean. Seal or fill in gaps underneath flooring panel to make the surface smooth and easily cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One of the shelves in the kitchen cooking line has visibly soiled cardboard shelving. Remove cardboard shelving material or replace with a surface that can be easily cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A written cleaning schedule for this facility was not available for review onsite.Prepare a written sanitation plan that includes a daily, weekly, and monthly cleaning schedule.
  4. Risk Management Inspection

    7 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The manual sanitizing basin is not at a suitable concentration, and is not being used in the correct sequence of dishwashing. Sanitizing basin corrected during inspection. A sanitizing basin of 100ppm chlorine must be used to sanitize dishes after manual dishwashing has been completed.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was measured at a chlorine concentration of 0ppm after multiple consecutive cycles and replacement of sanitizer solution. A sanitizing basin of 100ppm chlorine was prepared during inspection. Manually sanitize dishes after mechanical washing until dishwasher is serviced and able to dispense a sanitizer concentration of 100ppm chlorine.
    • 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 baseboards adjacent to the salad roll prep cooler have gaps that would make the surfaces difficult to clean.Seal gaps to make the walls in this area easy to clean.
    • 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 flooring panel beneath the cooking line has gaps between it and kitchen flooring, making the surface edges uneven and difficult to clean. Seal or fill in gaps underneath flooring panel to make the surface smooth and easily cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One of the shelves in the kitchen cooking line has visibly soiled cardboard shelving. Remove cardboard shelving material or replace with a surface that can be easily cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A written cleaning schedule for this facility was not available for review onsite.Prepare a written sanitation plan that includes a daily, weekly, and monthly cleaning schedule.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas are noted as requiring more frequent cleaning:-Floors throughout the facility, including the following areas: under and around the deep fryers, under and around the wok range, around the salad roll prep cooler, around dry bulk food storage-Cooking appliances, specifically the wok ranges, deep fryers, and stovetops-Shelving in the kitchen cooking areaClean indicated areas.
  5. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of chlorine sanitizer in the spray bottle to be used for wiping food contact surfaces was measured at a concentration in excess of 200ppm. Operator advised that the concentration of bleach had been prepared to 1000ppm chlorine. Sanitizer concentration was corrected to 100ppm chlorine during inspection. Sanitizers used in food preparation areas must be maintained at a food-grade concentration.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Produce was observed being stored on the floor in the back storage area.Food was moved during inspection to be stored up off the floor.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was measured at a chlorine concentration of 0ppm after multiple consecutive cycles and replacement of sanitizer solution. A sanitizing basin of 100ppm chlorine was prepared during inspection. Manually sanitize dishes after mechanical washing until dishwasher is serviced and able to dispense a sanitizer concentration of 100ppm chlorine.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Dishwasher sanitizer concentration is not being monitored on a routine basis. Establish a schedule for the routine monitoring of dishwasher sanitizer concentration levels.
    • 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 baseboards adjacent to the salad roll prep cooler have gaps that would make the surfaces difficult to clean.Seal gaps to make the walls in this area easy to clean.
    • 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 flooring panel beneath the cooking line has gaps between it and kitchen flooring, making the surface edges uneven and difficult to clean. Seal or fill in gaps underneath flooring panel to make the surface smooth and easily cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One of the shelves in the kitchen cooking line has visibly soiled cardboard shelving. Remove cardboard shelving material or replace with a surface that can be easily cleaned and sanitized.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoops without handles, including disposable plastic containers, were observed being stored inside of bulk food containers.Scoops were removed from containers during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A written cleaning schedule for this facility was not available for review onsite.Prepare a written sanitation plan that includes a daily, weekly, and monthly cleaning schedule.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas are noted as requiring more frequent cleaning:-Floors throughout the facility, including the following areas: under and around the deep fryers, under and around the wok range, around the salad roll prep cooler, around dry bulk food storage-Cooking appliances, specifically the wok ranges, deep fryers, and stovetops-Shelving in the kitchen cooking area-The inside of coolers in the kitchen and back storage areasClean indicated areas.
  6. Risk Management Inspection

    7 infractions

    • 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 baseboards adjacent to the salad roll prep cooler have gaps that would make the surfaces difficult to clean.Seal gaps to make the walls in this area easy to clean.
    • 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 flooring panel beneath the cooking line has gaps between it and kitchen flooring, making the surface edges uneven and difficult to clean. Seal or fill in gaps underneath flooring panel to make the surface smooth and easily cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A countertop in the service area of the kitchen has damaged areas with raw wood exposed. Cover or repair surface to render it smooth and easily cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One of the shelves in the kitchen cooking line has visibly soiled cardboard shelving. Remove cardboard shelving material or replace with a surface that can be easily cleaned and sanitized.
    • 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 directly adjacent to the cooking line has a gap in the tile that would render the surface more difficult to properly clean. Cover or seal indicated area to render surfaces smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A written cleaning schedule for this facility was not available for review onsite.Prepare a written sanitation plan that includes a daily, weekly, and monthly cleaning schedule.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas are noted as requiring more frequent cleaning:-The floor around the deep fryer-The area to the side of the wok range-The sides of the salad roll prep cooler-Hood vents above the deep fryer and cooking rangeClean indicated areas.
  7. Monitoring Inspection

    13 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Various prepared ingredients requiring temperature controls were observed being stored on ice in the kitchen line during inspection. The level of ice on some of the foods were insufficient for maintaining a proper cold holding temperature of 4C or lower. Foods were moved into coolers during inspection. A reliable means of refrigeration of ingredients for the kitchen line is advised to provide reliable access to ingredients requiring temperature controls.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher was measured at a sanitizer concentration of less than 10ppm chlorine. The chlorine solution connected to the dishwasher was observed to be of a less intense colour than normal, suggesting oxidation of solution may have occurred. New chlorine-based solution was connected to dishwasher during inspection, and the dishwasher was re-measured at 100ppm chlorine.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer solutions for the dishwasher and countertops are not being routinely monitored to verify their strength. Ensure that sanitizer for the dishwasher and countertop spray bottles are tested at least once per day.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food handling permit for this facility was not posted in a publicly visible area. Post current food handling permit in a conspicuous place.
    • 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 baseboards adjacent to the salad roll prep cooler have gaps that would make the surfaces difficult to clean.Seal gaps to make the walls in this area easy to clean.
    • 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 flooring panel beneath the cooking line has gaps between it and kitchen flooring, making the surface edges uneven and difficult to clean. Seal or fill in gaps underneath flooring panel to make the surface smooth and easily cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some of the light bulbs directly over the cooking line were observed to be uncovered and breakable. Install suitable light covers or replace bulbs with ones made from a shatter-resistant material.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A countertop in the service area of the kitchen has damaged areas with raw wood exposed. Cover or repair surface to render it smooth and easily cleanable.
    • 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 directly adjacent to the cooking line has a gap in the tile that would render the surface more difficult to properly clean. Cover or seal indicated area to render surfaces smooth and easily cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One of the shelves in the kitchen cooking line has visibly soiled cardboard shelving. Remove cardboard shelving material or replace with a surface that can be easily cleaned and sanitized.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some of the scoops used in bulk food containers were disposable plastic containers without suitable handles. Some of the bulk food scoops were stored with handles covered in food.Ensure suitable food scoops are in use and stored properly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A written cleaning schedule for this facility was not available for review onsite.Prepare a written sanitation plan that includes a daily, weekly, and monthly cleaning schedule.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas are noted as requiring more frequent cleaning:-The floor around the deep fryer-The area to the side of the wok range-The sides of the salad roll prep cooler-Hood vents above the deep fryer and cooking rangeClean indicated areas.
  8. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The salad roll prep cooler was measured at a temperature of 9C. Adjust or repair cooler to ensure it can maintain a temperature of 4C or lower, or remove perishable foods from this cooler.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food handling permit for this facility was not posted in a publicly visible area. Post current food handling permit in a conspicuous place.
    • 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 flooring panel beneath the cooking line has gaps between it and kitchen flooring, making the surface edges uneven and difficult to clean. Seal or fill in gaps underneath flooring panel to make the surface smooth and easily cleanable.
    • 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 baseboards adjacent to the salad roll prep cooler have gaps that would make the surfaces difficult to clean.Seal gaps to make the walls in this area easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A written cleaning schedule for this facility was not available for review onsite.Prepare a written sanitation plan that includes a daily, weekly, and monthly cleaning schedule.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas are noted as requiring more frequent cleaning:-The floor around the deep fryer-The area to the side of the wok range-The sides of the salad roll prep cooler-Hood vents above the deep fryer and cooking rangeClean indicated areas.
  9. Risk Management Inspection

    4 infractions

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food handling permit for this facility was not posted in a publicly visible area. Post current food handling permit in a conspicuous place.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The knife holder to the side of the prep line contains raw wood surface that would not be easily cleanable. Cover or finish exposed raw wood surfaces to ensure this utensil storage area is easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A written cleaning schedule for this facility was not available for review onsite.Prepare a written sanitation plan that includes a daily, weekly, and monthly cleaning schedule.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The area around the deep fryer unit, including beneath and to the sides, has an accumulation of food debris. Clean indicated area.
  10. Monitoring Inspection

    11 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff was observed handling cooked food product after handling raw meat products. Gloves were not changed and staff member did not wash hands in between.Contaminated food was destroyed onsite. Verify that staff are using gloves properly and handwashing as frequently as required to ensure safe food handling.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some of the raw meat products in the kitchen cooler was stored above cooked or ready-to-eat foods.Place all raw meat below other foods. Recommend separate storage areas for raw meat products.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Damaged plastic containers are being used to store pre/par cooked foods in one of the kitchen coolers. Modify or replace storage containers to ensure that they can be properly cleaned as needed and do not pose a physical contamination hazard to stored food.
    • 09. Are chemicals stored and handled in a safe manner?
      • Diluted bleach sanitizer used in this facility was not labeled. Correctly label all chemicals used in food handling areas.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Several meat products were observed being left on countertops throughout the kitchen.Cooked rice was observed being stored in a non-functional warmer unit.Other foods requiring refrigeration were observed being stored without temperature controls.Foods deemed to have reached unsafe food temperatures for too long were destroyed. Other foods were placed into refrigeration during inspection. Fill non-functional warmer unit basin with ice if intending for use in storing foods requiring refrigeration. Provide a procedure or other means of tracking how long foods have been left out of refrigeration. Do not store foods requiring refrigeration outside of temperature controls for any longer than one hour.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Several meats were observed thawing at room temperature. Meats were still partially frozen during inspection, but outside temperatures had risen to as high as 12C. Thawing of potentially hazardous foods must be done in a manner than does not allow food temperatures to rise higher than 4C. Thaw foods in coolers or under cold running water to maintain safe food handling temperatures.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The kitchen handwashing sink basin was blocked upon initial inspection.Packaged food blocking sink was moved during inspection. Ensure that sink is not used for any purpose other than handwashing.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food handling permit for this facility was not posted in a publicly visible area. Post current food handling permit in a conspicuous place.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The knife holder to the side of the prep line contains raw wood surface that would not be easily cleanable. Cover or finish exposed raw wood surfaces to ensure this utensil storage area is easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A written cleaning schedule for this facility was not available for review onsite.Prepare a written sanitation plan that includes a daily, weekly, and monthly cleaning schedule.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The area around the deep fryer unit, including beneath and to the sides, has an accumulation of food debris. Clean indicated area.
  11. Risk Management Inspection

    0 infractions

  12. Initial Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • 1. The Owner is in the process of obtaining their food safety certificate.COMPLETE THE FOLLOWING:1. Complete the food safety training and email certificate upon successful completion.
  13. Demand Inspection

    0 infractions