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Ruby Chinese & Western Restaurant

4815 51 Street Lamont AB T0B 2R0 · Food - General

14 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The knives stored near the chopping block were in a clean and sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The cleaning required around the hand sink and floors was completed.
  3. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The knives stored near the chopping block were in a clean and sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The cleaning required around the hand sink and floors was completed.
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping cloths soiled not in sanitizing solution. Violation corrected during inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Multiple item uncovered on the walk in cooler shelves and floor.Ensure all items in coolers are covered.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Knives on chopping block are put back into the holder without washing and sanitizing
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required in the following areas: hand sink taps and floor between the grill and fridge.Ensure cleaning is completed by Oct 6, 2025
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizer in the kitchen was at 50ppm. Corrected during the inspection.Ensure sanitizing solution of chlorine is at 100ppm
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Food residue was left on the chopping block.Ensure after use the chopping block is cleaned and then sanitized.
    • 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 was blocked. Corrected during inspection.Ensure access to the handsink is never blocked.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no chlorine present in the sanitizing solution in the kitchen. Corrected during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Chopping knifes and serving utensils were being placed back in storage when not being completely cleaned or sanitized.From now on utensils are cleaned and sanitzed after use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Housekeeping needs to be improved. Particularly on shelves and in the bottom of the upright chest freezers.Ensure the cleaning is completed by Jan 10, 2025
  9. Risk Management Inspection

    0 infractions

  10. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Dry ribs were left to cool at room temperature for an extended period of time. The internal temperature of the ribs was at 23C.You should have placed directly in the walk in cooler not but covered to left the heat escape. Then once it had cooled cover the ribs.Ribs were discarded
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Improper washing of a chopping knife. Dipped knife in bleach water solution and then rinsed it before placing it back.You should have: washed it then rinsed off any detergent before soaking in a bleach water solution (100ppm) for at least 1 minute
  11. Risk Management Inspection

    2 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Handling raw chicken and then going to the two compartment to complete another task.There MUST be a hand washing step immediately after handling raw chicken, prior to doing anything else.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • High risk foods uncovered in prep table.All foods are to be covered to prevent contamination.
  12. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizing solution is above 200ppm in kitchen.Ensure sanitizing solution is at 100ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • High risk foods uncovered in prep table.All foods are to be covered to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sweet sour pork with broth was at 25C. Thrown out.Keep foods above 60C or below 4C. When cooling must lower to 20C within two hours. Place foods in cooler as quickly as possible.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handsink is blocked by the addition of shelving.By July 5, 2024 remove shelving and ensure the handsink is accessible
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cutting board is not sanitary. This surface needs to be kept in a clean and sanitized condition. CDI
  13. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping cloths not stored in santizing solution.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Cutting board was not cleaned after use. Corrected during inspection.After doing handling on food prep surface ensure it is washed and sanitized
  14. Initial Inspection

    0 infractions