Modern Chinese Nice & Happy Restaurant
103 7 Street Lethbridge AB T1J 2G1 · Food - General
16 inspections
- Risk Management Inspection
4 infractions
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- It was observed that there has been a significant improvement since the last inspection. Below is a list of items that have been corrected:-Standing water in the basement has been vacuumed, and the cardboard on the walls has been replaced with white boards, which are in good condition.-Majority of the basement floor was observed to be dry.-Mold remediation treatment was carried out by a professional on June 29.Outstanding items that need to be addressed:-Some wooden pallets need to be replaced, as they have absorbed water and are not in good repair.-A drain needs to be installed in the left corner of the basement to prevent standing water from accumulating and to enable the free flow of water.The operator mentioned that there is a plan in place to check the sump pump and other units in the basement every six months to ensure they are in good working 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?
- The ventilation hood was partially completed on June 22, 2026, but still needs to be finished. The operator mentioned that it will be completed, after which an inspection will be conducted to ensure compliance.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The board in the ice machine has been replaced, and the duct tape on the ice machine door cover has been removed; however, the trim still requires replacement.
- 23. Is the facility maintained in a clean and sanitary condition?
- The operator indicated that a sanitation plan has been developed; however, it was not available for review at the time of inspection.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Risk Management Inspection
4 infractions
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- During the inspection, it was observed that the sump pump has been repaired and some water-damaged cardboard on the cement wall has been replaced with material superior to the cardboard; however, mould is still present on some materials on the floor. Some improvement from the last inspection was observed, but additional work is still required, including:1). Shop-vacuuming or mopping up standing water in the basement to prevent cardboard on the walls from absorbing moisture.2). Taking measures to dry wet areas of the basement (e.g., using fans or a dehumidifier) and ensuring good airflow to allow for proper drying (i.e., removing garbage or excess materials and ensuring stored items have clearance from the floor).3. Remediating mould-contaminated building materials. It is recommended to consult a professional familiar with mould remediation. A follow-up inspection will be conducted to ensure that the basement floor is dry and that mould has been properly cleaned.
- 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 ventilation hood was partially completed on June 22, 2026, but still needs to be finished. The operator mentioned that it will be completed, after which an inspection will be conducted to ensure compliance.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- During the inspection, it was observed that duct tape is still present on the ice maker door, which is in poor condition. The operator mentioned that efforts are being made to repair it.
- 23. Is the facility maintained in a clean and sanitary condition?
- The operator mentioned during the inspection that the sanitation plan is in the process of being developed. Once it is complete, it will be available to staff and shared for review.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Demand Inspection
5 infractions
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- An inspection of the basement did identify small areas of mould present on different materials. It is clear that the building is impacted by ground water, and heavy rains and a failed sump pump resulted in water infiltration into the basement area. There are two sumps in the basement, so the operator is trying to control water infiltration. Actions that need to be followed:1) Shop vacuum or mop up standing water in the basement. 2) Remove water-soaked cardboard 3) Take measures to dry wet areas of the basement (fans/dehumidifier) and ensure good air flow to allow for proper drying (ie. remove garbage or excess material, ensure storage has clearance from the floor).4) Remediate mould contaminated building materials. Recommend consulting with professional familiar with mould remediation.5) Implement additional measure to prevent reoccurring mould growth, as per the direction of a professional with mould remediation experience. Recommend not having drywall or wood in contact with the cement as the cement has a high moisture content which will be transferred to these items and will result in mould growth. Recommend clearance with the floor to ensure good airflow and to prohibit moisture transfer.Please see to this in the next week. A re-inspection will take place to confirm water clean-up/remediation has been initiated.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Gasline under the wok line did have a small leak as confirmed by ATCO Gas representative. While testing confirmed reading below the LEL, ATCO advised this leak to be repaired ASAP. Operator contacted gas fitted who was planning on attending the site to complete the repairs and stop the leak. Please ensure a qualified individual completes this repair within 48 hours.
- 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 ventilation hood is due for professional cleaning and maintenance.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Ice maker door is in poor condition. Duct tape was used to make a repair. Duct tape cannot be properly cleaned and sanitized. Please ensure the door is properly repaired. Again, this is a food contact area, so you must have a written plan and practice to ensure the proper cleaning and sanitizing of this piece of equipment.
- 23. Is the facility maintained in a clean and sanitary condition?
- Operator was unable to produce written sanitation plan. This was evident when staff could not say how often or how to properly clean/sanitize the ice machine, ice well or the ice bucket. Operator has until the end of the month to have an initial draft of a written sanitation program. Please refer to accompanying documentation wo assist with developing a plan.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Risk Management 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 ventilation hood is due for professional cleaning and maintenance.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The high-temperature dishwasher in the kitchen was measured at 50 °C. Please ensure that it is adjusted and operating at a minimum of 71 °C at the dish level
- 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 ventilation hood is due for professional cleaning and maintenance.
- 23. Is the facility maintained in a clean and sanitary condition?
- Dust accumulation was observed on the ceiling vent above the meat cutting area. Please ensure this area is cleaned regularly and maintained in a sanitary condition.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Risk Management 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)?
- Quaternary ammonium test strips were not available to measure the concentration of the Quats sanitizer used in sanitizing surfaces.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Meat was being thawed at room temperature for over three hours. Proper thawing methods were reviewed with the operator, and the meat was removed from use and will not be served to customers.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quaternary ammonium test strips were not available to measure the concentration of the Quats sanitizer used in sanitizing surfaces.
- 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 sink in the food preparation area was not dispensing cold water at the time of inspection. The operator addressed the issue during the visit, and cold water was restored to ensure proper 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?
- A valid permit is not posted on the wall. Please ensure that a valid permit is posted for public viewing.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Frozen chickens were thawing on the counter. Staff were to put them under cold running water. Temperature controls including proper thawing, cooling, and hot holding were discussed along with the danger zone.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
4 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Uninspected eggs were found in the facility, and the owner removed them during the inspection. Foods must be from an approved source.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Raw meats were stored above noodles in the walk-in cooler. Meat was moved during the inspection. Raw meat must be stored in such a way that it cannot cross-contaminate ready-to-eat foods.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- A few cockroaches were observed in the dishwashing area. Pest control professional conducted treatment the day prior and inspected confirm with technician that treatment would resolve the issue. No pests were observed in any food or food handling areas.
- 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 water at the front kitchen hand sink was turned off during inspection due to a leak; staff turned it back on. Please have this repaired. The exhaust system requires professional servicing.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Monitoring Inspection
1 infraction
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Some of the food containers in the hot holding unit and in the cooler were not covered. This was corrected at the time of inspection.Open bowls of cut vegetables were stacked on top of each other. This was corrected during inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Demand Inspection
6 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- There were open food containers being stacked on top of each other in the prep cooler. This was corrected at the time of inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Some of the food containers, stored in the coolers, were not being covered with a lid. Please ensure stored foods are covered to prevent cross contamination.
- 09. Are chemicals stored and handled in a safe manner?
- The quats sanitizer spray bottle was not labelled. Please ensure that all chemical and sanitizer bottles are labeled.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Mice droppings were observed in the dry storage area under the storage shelves.The back door weatherstripping was in disrepair. Pest control devices were observed. Pest control devices were observed.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The strainers being used in the deep fryers were broken. The owner reported that he will replace those as soon as possible.
- 23. Is the facility maintained in a clean and sanitary condition?
- The floors and walls in the walk in cooler needed cleaning. There was build up of grime and food debris.November 8, 2024: The floors in the walk in cooler require cleaning as there was build up of food debris and spills.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Some of the food containers, stored in the coolers, were not being covered with a lid. Please ensure stored foods are covered to prevent cross contamination.
- 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 ventilation hood was due for servicing December 2023.Please ensure the ventilation hood is regularly serviced.
- 23. Is the facility maintained in a clean and sanitary condition?
- The floors and walls in the walk in cooler needed cleaning. There was build up of grime and food debris.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Some of the food containers, stored in the coolers, were not being covered with a lid. Please ensure stored foods are covered to prevent cross contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- There was meat thawing at room temperature. This was corrected at the time of inspection.
- 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 ventilation hood was due for servicing December 2023.Please ensure the ventilation hood is regularly serviced.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
3 infractions
- 09. Are chemicals stored and handled in a safe manner?
- Some spray bottles are not properly labelled. Operator discarded contents of spray bottles at time of inspection, as he was unsure of the contents.Please remember to keep spray bottles labelled, and replace with appropriate solutions as needed.
- 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 current Food Handling Permit is not posted.Please ensure that the current Food Handling Permit is displayed at all times.
- 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 ventilation hood was due for servicing July 2023.Please ensure the ventilation hood is regularly serviced.
- 09. Are chemicals stored and handled in a safe manner?