NEW Oriental Garden
620 Alberta Street Brooks AB T1R 1B4 · Food - General
12 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Numerous moist cloths are left on food counters including around and behind the woks, preventing water from flowing and creating stagnant water conditions, on kitchen counters and under counters. Moist cloths containing food particles are a reservoir for bacteria.*Keep cloths clean and immersed in sanitizer between use. *Keep wok surface clean and flowing with water to prevent stagnant water.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Food equipment with woks water valve is broken, preventing stagnant water from draining. *Repair water valve.
- 23. Is the facility maintained in a clean and sanitary condition?
- Water around the wok is stagnant with food debris and not moving. Cloth pinned in the corner of the wok area creates a reservoir for bacteria. *Keep water flowing to move stagnant and dirty water.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
4 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel was not placed accessible to the kitchen two-compartment sink also used for handwashing. *Maintain soap and paper towel for handwashing.
- 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 floor under the dishwasher is wet. The wooden legs on the counter next to the dishwasher is water damaged and rotting due to continuous standing water exposure. The tile around the drain is weathered and grooved from prolonged moisture drainage. Owner reports water is leaking between the counter and dishwasher and has a plan to hire a contractor to fix counter to prevent water leaking on the ground.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Food equipment with woks water valve is broken, preventing stagnant water from draining. *Repair water valve.
- 23. Is the facility maintained in a clean and sanitary condition?
- Water around the wok is stagnant with food debris and not moving. Cloth pinned in the corner of the wok area creates a reservoir for bacteria. *Keep water flowing using a pitcher to move stagnant and dirty water.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
8 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- - Food (calamari) was observed being prepared in a bowl placed directly on the floor of the kitchen. Operator was instructed to discard the product and advised that food preparation must occur only on approved food-contact surfaces.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- - Bleach sanitizer was not readily available in the kitchen. Dirty kitchen cloths are maintained around the wok. *Keep kitchen cloths clean and immersed in bleach sanitizer between use. Sanitizer must be prepared at opening and maintained fresh through the day for the purpose of clean-as-you-go sanitizing.- Cutting boards were not cleaned and sanitized prior to use.*Ensure cutting boards are cleaned and sanitized before use.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- - Meat (fish) not intended for public consumption was observed hanging under the ventilation hood in a food preparation area for drying. Personal food items are not permitted to be prepared, stored, or handled in areas where restaurant food is prepared, due to the risk of cross-contamination. Operator was advised that this practice is not permitted in the food establishment.- Several foods such as flour and sauces are stored uncovered. Meat in freezers are stored unwrapped or not in bags. *Ensure all food is covered with lids and wrapped in the freezer to protect from contamination.- Several food containers throughout the kitchen and storage areas contain a rope on the handle. The operator explained that the purpose of the rope is to drag the container on the floor using a hook. Food and food contact surfaces are not protected from floor contamination.*Protect food from floor contamination during transport and food handling.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel was not placed accessible to the kitchen two-compartment sink also used for handwashing. *Maintain soap and paper towel for handwashing.
- 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 written pest control plan is not in place. A few mice droppings were observed in corners of walls in food storage areas. *Prepare a written pest control plan to monitor for pests. *Clean and sanitize the areas of activity.
- 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 floor under the dishwasher is wet. The wooden legs on the counter next to the dishwasher is water damaged and rotting due to continuous standing water exposure. The tile around the drain is weathered and grooved from prolonged moisture drainage.*Investigate and repair leak which might be coming from the dishwasher to ensure floor is maintained clean and dry.*Remove rotting wood legs and replace with new, finished material. *Replace tile around drain.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- - Cutting boards are deeply stained from prolonged use and no longer cleanable.- Dishwasher door does not open well. The surface around the operating buttons are corroding. Water is pooled under the dishwasher which may be evidence of a leak from the dishwasher.*Replace cutting boards.*Ensure dishwasher receives proper maintenance and cleaning, and repair leaks to prevent corrosion of the equipment.
- 23. Is the facility maintained in a clean and sanitary condition?
- - The bucket transport system of moving food on the floor do not protect kitchen surfaces from contamination. *Clean and sanitize all surfaces in the food establishment to correct from cross-contamination.- Areas of gross-contamination include door handles in storage room containing flour build-up, light switches containing grime, kitchen walls containing food splashes and the top and bottom of kitchen shelves containing food splashes. The walk-in cooler is accumulating dust on the walls, shelves and ceiling. The lids on food containers are grimy. Cooler racks and thermometers in coolers are greasy. *Clean and sanitize the mentioned areas.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- 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?
- Countertop arborite is lifting. Cleaning and sanitizing surfaces is difficult for this reason. Some countertops are capped in stainless steel. Capping all countertops in approved materials is recommended.
- 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
4 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine Test strips needed.
- 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 monthly pest control inspection is to be completed by the operator. The report is to be kept on file. The form has been provided.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Countertop arborite is lifting. Cleaning and sanitizing surfaces is difficult for this reason. Some countertops are capped in stainless steel. Capping all countertops in approved materials is recommended.
- 23. Is the facility maintained in a clean and sanitary condition?
- A detailed floor clean is needed.Countertops need cleaning in joints.The dishwasher wall needs cleaning. Dust from the make air unit and grease are accumulating on the wall.
- 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
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine Test strips needed.
- 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 monthly pest control inspection is to be completed by the operator. The report is to be kept on file. The form has been provided.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Countertop arborite is lifting. Cleaning and sanitizing surfaces is difficult for this reason. Some countertops are capped in stainless steel. Capping all countertops in approved materials is recommended.
- 23. Is the facility maintained in a clean and sanitary condition?
- A detailed floor clean is needed.Countertops need cleaning in joints.The dishwasher wall needs cleaning. Dust from the make air unit and grease are accumulating on the wall.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 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?
- Items not associated to the operation of the business that are in the exterior space behind the restaurant are to be removed so the area can be observed.
- 24. Is solid and liquid waste being managed in a suitable manner?
- The bin for used oil from deep fryers is not clean.Waste from the grease trap appears to have been deposited in the used oil recycle bin.
- 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?
- Demand Inspection
2 infractions
- 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?
- Items not associated to the operation of the business that are in the exterior space behind the restaurant are to be removed so the area can be observed.
- 24. Is solid and liquid waste being managed in a suitable manner?
- The bin for used oil from deep fryers is not clean.Waste from the grease trap appears to have been deposited in the used oil recycle bin.
- 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?
- Risk Management Inspection
0 infractions
- Demand Inspection
1 infraction
- 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 displayed.
- 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?