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Ming Dynasty Restaurant

1911 20 Avenue Nanton AB T0L 1R0 · Food - General

4 inspections

  1. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • - Various food items in fridge stored exposed with no cover*PLEASE ENSURE ALL FOOD ITEMS IN THE FRIDGE ARE COVERED TO PREVENT CONTAMINATION
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • - Vanguard Ecocenter dishwasher on site - chlorine disinfection at 50 ppm*DISHWASHER MUST HAVE CHLORINE SOLUTION AT MINIMUM OF 100 PPM TO EFFECTIVELY SANITIZE DISHES
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • - Hot water temperature at 3 compartment was at 36C*HOT WATER MUST BE ATLEAST MINIMUM 46C FOR DISHWASHING
    • 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?
      • Payment received at billing for new permit but expired permit on site
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning is needed of equipment, floors, and shelves to ensure there is decluttering and sanitation
  2. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Prepared uncooked noodles were observed being stored on re-used cardboard containers. Cardboard is not easily cleanable and should not be re-used for food storage. Use alternate cleanable containers for food storage.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cut vegetables were observed being stored above the insert fill line of the prep cooler in the kitchen line. Reduce the number of cut vegetables being stored in the prep line.
    • 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?
      • Payment for a current food handling permit had not been received by AHS at the time of inspection. The posted food handling permit expired in 2019.Information for invoicing corrected during inspection. Provide payment for current invoice and post up-to-date food handling permit in a place visible to the public.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The utensil storage area attached to the butcher block and utensils themselves was visibly unclean. Area and utensils were cleaned during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning is needed on the fan of the walk-in cooler.Clean indicated area.
  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Cloth bowl being used is good but not enough bleach.- to be maintained from 100-200 ppm minimum.No testing strips on site.2. Movable wood prep surface has a food build up in the hard to reach areas. No clean and sanitized correctly.- Must get all areas or use another
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No digital probe thermometer on site for use.- To be on site for operations at all times.
    • 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?
      • Operating without a valid AHS health permit.- On site permit dated 2019 and expired.- Opened without any health approvals.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Downstairs food storage unsatisfactory.- Open flour bags and pre-packed dry foods un-organized on floor and in amongst tools etc.- Organize and keep food off floor and in a designated location.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • No opening plans provided to AHS EPH for review as requried.