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Nhu Lan Wrap & Roll

130 Lakeview Inlet Chestermere AB T1X 1P3 · Food - General

4 inspections

  1. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Containers of raw meat in fridge were stored on top of banana leaves. Store raw meat on lower shelves, separate from other items to prevent cross contamination.
  2. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer measured greater than 200ppm. It was diluted during the inspection to 100ppm. Ensure chlorine sanitizer is maintained at 100ppm to prevent chemical contamination of food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Door to laundry room was open and there were some pots stored in laundry room. This door must be kept closed and cannot be used for food storage.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was a fabric chair located in preparation area. Remove chair. All surfaces within kitchen must be non-porous and easy to clean.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Rice and soy beans were soaking at room temperature. Soaking must be done in the refrigerator. Once water is added rice and beans are considered high risk and must be held under temperature control. These were moved to the fridge during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Three pots of cooked mung beans were cooling on counter. These were placed into refrigerator during the inspection. Cooling must be done rapidly. Potentially hazardous foods that have been cooked are to be cooled from 60C to 20C or less within two hours and then from 20C to 4C or less within 4 hours.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Three trays prepared meat rice cakes prepared the night prior were being stored at room temperature. The internal temperature measured 21 degrees Celsius. Meat rice cakes were discarded during the inspection. All high risk foods must be stored under temperature control (below 4 degrees Celsius or above 60 degrees Celsius).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink had bowl in it and was blocked by box. This was corrected during the inspection. Ensure hand sink is kept clear and accessible at all times.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Operator lacked knowledge regarding temperature control. Food safety training had been completed in 2012. Please complete course from list of approved food safety courses (attached in email).
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer measure greater than 200ppm. It was diluted during the inspection to 100ppm. Ensure chlorine sanitizer is mixed to 100ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Door to laundry room was open and pots were being stored in laundry room. Remove any cookware/food from laundry room and keep door closed.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bottle of sanitizer was not labelled. It was labelled during the inspection. Ensure all chemical bottles are labeled so their contents are known.