Yaychi's Restaurant
NW 19-55-19 W4 Lamont County AB · Food - General
10 inspections
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used wiping cloths were not stored in sanitizing solutionChlorine santizing solution was at least 500ppm.Keep soiled wiping cloths in sanitizing solution to prevent microbial growth. Ensure chlorine sanitizing solution is at 100ppm (verify with test strips).
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Nov 27, 2025, updateThermometer was present. Air temperature was 7C and the food temperature was 6.4CPreparation cooler air and food temperature was at 8C. Lower to 4C.No thermometer was present in preparation cooler. Add a thermometer to the coolerJuly 24, 2025 update:Cooler and food temperature was at 10C.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Preparation cooler air and food temperature was at 8C. Lower to 4C.No thermometer was present in preparation cooler. Add a thermometer to the coolerJuly 24, 2025 update:Cooler and food temperature was at 10C.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorine santizing solution was at 0ppm. Corrected to 100ppm.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Preparation cooler air and food temperature was at 8C. Lower to 4C.No thermometer was present in preparation cooler. Add a thermometer to the cooler
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring 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?
- Old permit is posted. Place new permit in an area where it can be seen by customers.
- 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?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The sanitizing solution had no chlorine. CDI
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Hollandaise sauce was being hot held at 48C and later reached temperatures above 60C. CDIDo warm up food in hot holding units. Ensure food is above 60C prior to placing them in the unit.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Mens washroom has no paper towel dispenser.Ensure a dispenser has been installed
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Men's washroom faucet is not secured and requires repair. The above item is still outstanding ensure it is corrected by Dec 15, 2023.May 22, 2024 update: the faucet has not been repaired.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 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?
- Men's washroom faucet is not secured and requires repair. The above item is still outstanding ensure it is corrected by Dec 15, 2023
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
5 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Air temperature of the preparation cooler was at 7C.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Soap dispenser was plugged. Corrected.
- 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?
- Dropping were found behind the chest freezer in the dry storage room. Have a pest control company contract. Ensure dropping are cleaned on a frequent basis.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Flooring around the dishwasher has been repaired.Men's washroom faucet is not secured and requires repair.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning is requirement in the back of the kitchen behind equipment.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?