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Mings Garden

1917 20 Avenue Coaldale AB T1M 1N1 · Food - General

12 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer buckets were strong and diluted during the inspection to 200 ppm chlorine. The front spray had soap mixed with bleach which was corrected during the inspection. For sanitizing purposed, mix 1/2 teaspoon bleach per litre of water.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The rice was turned off and measured ~45°C. Rice must be either held hot above 60.0°C or cooled to <4.0°C. Operator stated it was turned off 30 minutes prior. Unit turned on and rice re-measured 77°C. The importance of temperature control was reviewed.
    • 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?
      • Posted food permit is expired. Please post your current permit.
  3. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some lids used to cover food in walk in cooler require cleaning. Inspector showed operator which lids were of concern during inspection. Please clean the indicated lids more frequently to avoid buildup.
  4. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Onions stored on the floor with dishwashing chemicals. Please store onions off the floor and away from any chemicals.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Chopping blocks are in poor repair and no longer easily cleanable. Please have chopping blocks resurfaced to ensure the chopping surfaces are smooth.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Vinegar was being used to clean tables. A food safety sanitizer is needed for a final step. Bleach and water spray was mixed and measured 100 ppm.Bleach buckets in the kitchen were quite strong and diluted during the inspection. 1/2 teaspoon bleach : 1 litre of water.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several foods were uncovered in all coolers/fridges and the freezer. Ensure foods are covered during storage to prevent cross-contamination.Ensure all boxes are stored off the floor for proper sanitation and pest control.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The rice in the back measured 50 degrees C and was turned up and re-measured 80 degrees C. Rice must be held hot above 60 degrees C to prevent the growth of pathogens.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Walk in cooler temperature and one stand up cooler temperature measured >4C. Outside temperature was 38C during inspection. Please move all hazardous foods to the other coolers and repair both coolers immediately.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dried meat noted on the side of chopping block after cleaning. Please ensure to complete a thorough cleaning of the chopping block.
  9. Demand Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some food containers require replacing. Noted containers in poor repair or broken. Please replace these containers.
  10. Demand Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some food containers require replacing. Noted containers in poor repair or broken. Please replace these containers.
  11. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some food containers require replacing. Noted containers in poor repair or broken. Please replace these containers.
  12. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food and grim were observed underneath the wooden chopping boards in the kitchen.Please ensure these hard to reach areas are cleaned to preventing pest harborage and contamintion.