New Diamond Restaurant
4940 50 Avenue Legal AB T0G 1L0 · Food - General
7 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- General cleaning and organizing are required underneath the dishwashing area. Accumulation of dust and debris was noted in the storage area. Please clean and organize the indicated areas and ensure it is maintained in a clean and sanitary manner at all times.
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
2 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?
- 1. Ceiling tiles on top of cooking equipment were noted to be porous. Please replace all ceiling tiles with smooth, easy-to-clean and moisture resistant material. 2. One of the light covers was noted to be broken. Two wires were being used to hold light cover on. Please replace the light cover. 3. Lightning levels were not adequate in the storage area. Please increase the lightning levels.
- 23. Is the facility maintained in a clean and sanitary condition?
- General cleaning and organizing is required throughout the facility. Accumulation of dust and debris was noted in the storage area. Please clean and organize the facility thoroughly and ensure it is maintained in a clean and sanitary manner at all times.Please create written cleaning procedures and implement them.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
2 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?
- 1. Ceiling tiles on top of cooking equipment were noted to be porous. Please replace all ceiling tiles with smooth, easy-to-clean and moisture resistant material. 2. One of the light covers was noted to be broken. Two wires were being used to hold light cover on. Please replace the light cover. 3. Lightning levels were not adequate in the storage area. Please increase the lightning levels.
- 23. Is the facility maintained in a clean and sanitary condition?
- General cleaning and organizing is required throughout the facility. Accumulation of dust and debris was noted in the storage area. Please clean and organize the facility thoroughly and ensure it is maintained in a clean and sanitary manner at all times.Please create written cleaning procedures and implement them.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. It was noted that the facility was reusing single use containers. Please be advised that all single use containers must be discarded after each use. Please do not reuse single use containers. 2. Scoops were noted in all bulk containers. Please be advised to store scoops in a manner that prevents bulk food items from contamination. 3. Debris was noted on bulk containers. Please wash and sanitize all bulk containers. 4. Nonfood related items such as construction tools, recyclable materials, broom heads etc. were noted to be stored with food related items. Please be advised all nonfood related items must be stored away from food related items. Please designate an area to store nonfood related items away from food related items. 4. Grocery bags were being used to store food items. Please be advised that grocery bags are not made of food grade material and must not be used to store food items. Please acquire food grade bags or containers to store food items.5. Staff personal items such as aprons, hats etc. were stored on food prep counters. Please designate an area to store staff personal items. Please do not store staff personal items on prep counters.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- A cutting board and soiled dishes were noted to be stored inside the hand washing sink, making it inaccessible for food handlers to wash hands. Please be advised that the hand washing sink must remain accessible for food handlers to wash hands. Please do not use hand washing sink for any other purpose.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. The hand washing sink faucet was noted to be leaking. Please repair or replace the faucet as required. 2. It was noted that the ventilation canopy of the facility requires professional cleaning. The operator indicated that they have scheduled a professional cleaning for the ventilation canopy.3. Ceiling tiles on top of cooking equipment were noted to be porous. Please replace all ceiling tiles with smooth, easy-to-clean and moisture resistant material. 4. One of the light covers was noted to be broken. Two wires were being used to hold light cover on. Please replace the light cover. 5. Lightning levels were not adequate in the storage area. Please increase the lightning levels.6. Both washroom doors were noted to be open to be open at the time of inspection. Please install self-closing mechanism to both doors and keep them closed at all times.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. The ice machine was noted to be in insanitary state. The operator indicated that they do not use this machine. Please remove the ice machine.2. Accumulation of food debris was noted on handheld potato peeler. The operator discarded this peeler during the inspection.3. It was noted that the facility was reusing single use takeout containers.Please be advised that all single use takeout containers must not be reused. 4. Clean dishes were noted to be stored with food debris, inside hand washing sink, with soiled dishes, with food items etc. Please be advised that all clean dishes must be stored in a manner that prevents them from contamination. The operator was advised to clean and sanitize the facility thoroughly and wash all dishes.5. Soiled rice cookers and other equipment was noted to be stored with clean dishes. Please do not store soiled equipment with clean dishes. 6. Clean dishes were noted to be stored on top of insanitary ice machine. Please ensure that all clean dishes re stored in a designated area and in a manner that prevents them from contamination.
- 23. Is the facility maintained in a clean and sanitary condition?
- General cleaning and organizing is required throughout the facility. Accumulation of dust and debris was noted everywhere including underneath and inside cooking equipment, storage area, clean dishes area, soiled dish area, underneath all appliances. Please clean and organize the facility thoroughly and ensure it is maintained in a clean and sanitary manner at all times.Please create written cleaning procedures and implement them.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
6 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. It was noted that the facility was reusing single use containers. Please be advised that all single use containers must be discarded after each use. Please do not reuse single use containers. 2. Scoops were noted in all bulk containers. Please be advised to store scoops in a manner that prevents bulk food items from contamination. 3. Debris was noted on bulk containers. Please wash and sanitize all bulk containers. 4. Nonfood related items such as construction tools, recyclable materials, broom heads etc. were noted to be stored with food related items. Please be advised all nonfood related items must be stored away from food related items. Please designate an area to store nonfood related items away from food related items. 4. Grocery bags were being used to store food items. Please be advised that grocery bags are not made of food grade material and must not be used to store food items. Please acquire food grade bags or containers to store food items.5. Staff personal items such as aprons, hats etc. were stored on food prep counters. Please designate an area to store staff personal items. Please do not store staff personal items on prep counters.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- It was noted that the facility was thawing raw meat at room temperature. Raw meat was noted to be sitting on the prep counter. When inquired, the operator indicated that this has been sitting at room temperature overnight. This was discarded during the inspection. The operator was further advised not to thaw food items at room temperature. Proper thawing procedures were discussed with the operator during the inspection. Please follow following procedures:- Under cold running water. - In a cooler maintained below 4 degrees C. - In a microwave, or, - Cook directly from frozen state.Please do not thaw food at room temperature.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- A cutting board and soiled dishes were noted to be stored inside the hand washing sink, making it inaccessible for food handlers to wash hands. Please be advised that the hand washing sink must remain accessible for food handlers to wash hands. Please do not use hand washing sink for any other purpose.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. The hand washing sink faucet was noted to be leaking. Please repair or replace the faucet as required. 2. It was noted that the ventilation canopy of the facility requires professional cleaning. The operator indicated that they have scheduled a professional cleaning for the ventilation canopy.3. Ceiling tiles on top of cooking equipment were noted to be porous. Please replace all ceiling tiles with smooth, easy-to-clean and moisture resistant material. 4. One of the light covers was noted to be broken. Two wires were being used to hold light cover on. Please replace the light cover. 5. Lightning levels were not adequate in the storage area. Please increase the lightning levels.6. Both washroom doors were noted to be open to be open at the time of inspection. Please install self-closing mechanism to both doors and keep them closed at all times.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. The ice machine was noted to be in insanitary state. The operator indicated that they do not use this machine. Please remove the ice machine.2. Accumulation of food debris was noted on handheld potato peeler. The operator discarded this peeler during the inspection.3. It was noted that the facility was reusing single use takeout containers.Please be advised that all single use takeout containers must not be reused. 4. Clean dishes were noted to be stored with food debris, inside hand washing sink, with soiled dishes, with food items etc. Please be advised that all clean dishes must be stored in a manner that prevents them from contamination. The operator was advised to clean and sanitize the facility thoroughly and wash all dishes.5. Soiled rice cookers and other equipment was noted to be stored with clean dishes. Please do not store soiled equipment with clean dishes. 6. Clean dishes were noted to be stored on top of insanitary ice machine. Please ensure that all clean dishes re stored in a designated area and in a manner that prevents them from contamination.
- 23. Is the facility maintained in a clean and sanitary condition?
- General cleaning and organizing is required throughout the facility. Accumulation of dust and debris was noted everywhere including underneath and inside cooking equipment, storage area, clean dishes area, soiled dish area, underneath all appliances. Please clean and organize the facility thoroughly and ensure it is maintained in a clean and sanitary manner at all times.Please create written cleaning procedures and implement them.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Initial Inspection
0 infractions