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Tasty Wok

6108 50 Avenue Stettler AB T0C 2L2 · Food - General

11 inspections

  1. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Facility requires a thorough cleaning throughout the kitchen i.e. on top of deep freezer, above walk-in units, walls near back door etc. Some of the frying pans are heavily coated black and need cleaning and/or replacing.
  2. Monitoring Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. 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?
      • As discussed, the process for cooling rice needs to be revisited to ensure it is cooled quickly (60 C - 20 C in 2 hours or less and 20 C - 4 C in 4 hours or less). Please use a digital probe thermometer to verify the internal temperature of the rice i.e. when taking it out of the cooler at the beginning of your day (if the rice has not been held at 4 C or colder than it must be discarded). OUTSTANDING CONTAINER OF RICE DISCARDED AT TIME OF INPSECTION; COOLING METHOD REVISITED WITH OPERATOR
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Rice was taken out of the walk-in cooler and the middle of the rice had an internal temperature of ~11 C. Discarded at the time of inspection. OUTSTANDING; OPERATOR VERIFIED WITH HIS PROBE THERMOMETER THAT RICE WAS ~11 C IN THE COOLER - DISCARDED DURING INSPECTION
  5. 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?
      • As discussed, the process for cooling rice needs to be revisited to ensure it is cooled quickly (60 C - 20 C in 2 hours or less and 20 C - 4 C in 4 hours or less). Please use a digital probe thermometer to verify the internal temperature of the rice i.e. when taking it out of the cooler at the beginning of your day (if the rice has not been held at 4 C or colder than it must be discarded). OUTSTANDING CONTAINER OF RICE DISCARDED AT TIME OF INPSECTION; COOLING METHOD REVISITED WITH OPERATOR
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Rice was taken out of the walk-in cooler and the middle of the rice had an internal temperature of ~11 C. Discarded at the time of inspection. OUTSTANDING; OPERATOR VERIFIED WITH HIS PROBE THERMOMETER THAT RICE WAS ~11 C IN THE COOLER - DISCARDED DURING INSPECTION
  6. Demand Inspection

    3 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?
      • As discussed, the process for cooling rice needs to be revisited to ensure it is cooled quickly (60 C - 20 C in 2 hours or less and 20 C - 4 C in 4 hours or less). Please use a digital probe thermometer to verify the internal temperature of the rice i.e. when taking it out of the cooler at the beginning of your day (if the rice has not been held at 4 C or colder than it must be discarded).
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • As discussed, remove the utensils from items at the end of the evening and start with a clean utensil at the start of the day i.e. sauces. should not have utensils left in them while in storage
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Rice was taken out of the walk-in cooler and the middle of the rice had an internal temperature of ~11 C. Discarded at the time of inspection.
  7. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning clothes were not held in disinfectant. A solution of 100 parts per million chlorine was made-up at time of inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Some containers were on the floor in the cooler and freezer. Containers need to be stored on a pallet or shelf to prevent them from being in contact with the floor. The operator said they will get a pallet to put the containers on.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two packages of meat were thawing at room temperature. The temperature of the product was below 4 C. Both packages were put back in the cooler at time of inspection. Please ensure thawing is done in the cooler.
  8. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Foods seen stored correctly in the cooler and freezers.Cold storage temperatures were found to be less than 4 CFreezers temperatures were found to be less than minus 19 CTemperature control is appropriate for foods served.Hot holding temperatures were found to be greater than 60 C.Both hold holding and cold storage units were found to be within acceptable parametersFood seen left out to cool to room temperature.Food placed in walk-in-cooler,Food is cooled on a counter from 60°C to 20°C within 2 hours.Then, food is to be cooled from 20°C to 4°C or colder within 4 hours.Temperature logs are being maintained.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Single use towels not available for use at the hand sink in the kitchen but liquid pump soap and hot and cold water available at this hand sinks.
  9. Demand Inspection

    1 infraction

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The ventilation system was cleaned last week however the wall across is discolored. The wall requires cleaning and the ventilation system may need to be inspected to verify it is working as intended.
  10. 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?
      • A small bowl with chicken was observed sitting directly on the rice in the hot holding unit.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Premises requires a thorough cleaning especially in hard-to-reach areas i.e. top of shelves, fridges etc.
  11. Monitoring Inspection

    3 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?
      • A small bowl with chicken was observed sitting directly on the rice in the hot holding unit.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Bleach was not an adequate strength in the dishwasher. Operator was going to change chemicals and prime the pump. Test strips need to be used each day to verify that the machine is working properly. Also, the dishwasher was observed leaking. Operator advised that the owner of the machine has been called to come and repair it; company is short staffed over Christmas break.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Premises requires a thorough cleaning especially in hard-to-reach areas i.e. top of shelves, fridges etc.