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New Cheers Noodle House

6712 50 Avenue Red Deer AB T4N 4E1 · Food - General

4 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer was available at the time of the inspection. Operator made a fresh solution during. Sanitizer was measured at 200ppm chlorine.Please ensure a surface sanitizer is available at all times during food preparation.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Eggs and marinating raw chicken were observed sitting at room temperature. Eggs were measured at 10C. Chicken at 8C.Operator moved high risk foods to cooler.All coolers were measured less than 4C. Freezers less than -18C. Hot holding was measured above 60C.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 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?
      • Front door, did not form a tight seal at the bottom. Please make sure doors are equipped with a door sweep and/or weatherstripping so that all exterior doors form tight seals around their perimeter, preventing pests from entering the facility through small openings.
  4. Initial Inspection

    6 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The operator did not have a probe thermometer with a max/min function to verify that the dishwasher is achieving effective temperatures.Please get a probe thermometer with a max/min setting to make sure the dishwasher keeps working properly.
    • 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?
      • Exterior doors, including the kitchen back door, side dining area door, and front door, did not form a tight seal at the bottom. Please make sure doors are equipped with a door sweep and/or weatherstripping so that all exterior doors form tight seals around their perimeter, preventing pests from entering the facility through small openings. ---The operator will complete pest control checks, and a pest control template has been provided. Please ensure pest control checks are performed monthly and that records are kept on site.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The operator’s food safety training was acquired in 2006. Please ensure food safety training is renewed, as certification is valid for five years from the date it was acquired.If the facility operates with six or more staff, please ensure additional staff receive food safety training so that a trained operator is present on all shifts.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Please ensure a ventilation cleaning and servicing company is contacted, and that professional ventilation maintenance is completed every six months.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cutting boards were observed to be overworn, with deep grooves and discoloration.Please ensure cutting boards are replaced or repaired so that they have a smooth, easily cleanable surface and can be effectively cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Please ensure a cleaning schedule with checklists is developed and implemented before the facility is operational.