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YNT Hakka

5602 46 Street Olds AB T4H 1B8 · Food - General

13 inspections

  1. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The operator is currently not using the prep cooler. The food containers are kept in a cart and stored in the walk-in cooler. The operator will inform the PHI once the prep cooler is fixed.Previous inspection: The prep cooler is not able to maintain temperatures below 4 degrees C.The operator was advised to repair the prep cooler.
  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution was available during the inspection.The operator prepared a 100ppm chlorine sanitizer solution on PHI's request.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the prep cooler was measured at 12.4 degrees C.The operator voluntarily removed all the high-risk food items from the prep cooler and kept them in the walk-in cooler.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Lighting in the walk-in freezer was not adequate.Ensure there is sufficient lighting in the walk-in freezer.-Insufficient illumination may create conditions for trip or fall.-Prevent staff from identifying spoiled food, spills, or contamination-Make cleaning and sanitation difficult
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The prep cooler is not able to maintain temperatures below 4 degrees C.The operator was advised to repair the prep cooler.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -A thermometer was not available inside the prep cooler.Ensure a thermometer is kept inside the prep cooler.
  5. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • -Chlorine test strips were not available.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • -A container with raw rice was without a lid. -The operator covered the container with a lid on PHI's request.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -A thermometer was not available inside the prep cooler.Ensure a thermometer is kept inside the prep cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -The temperature of the prep cooler was measured at 8 degrees C.The operator reduced the temperature of the cooler. The temperature then was measured to be appropriate <4 degrees C.-Cooked rice inside a rice cooker was kept at room temperature.The operator voluntarily discarded the rice.
    • 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?
      • The operator did not have information on Pest Control.A pest control checklist was provided to the operator.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -Written sanitation records were not available.The operator was advised to develop a written sanitation plan. Checklists to develop the written plan were shared with the operator.
  6. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution was not available for disinfecting surfaces and equipment.A chlorine sanitizer solution was created during the inspection and verified to be at 100 ppm using a chlorine test strip.Please ensure that a sanitizer solution is available onsite for use during cleaning.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dishwasher was in disrepair at the time of the inspection. Dishes and utensils were being washed by hand with soap and water but were not being submerged in a sanitizer solution for two minutes.Please ensure that proper manual dishwashing procedures are being followed while the dishwasher is waiting to be repaired.
  7. Monitoring Inspection

    1 infraction

    • 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 in the front area was out of Paper Towels at the time of Inspection.Ensure that all Hand Sinks are stocked with Paper Towels at all times in order to facilitate proper hand washing technique.This was Corrected during the Inspection.
  8. Risk Management Inspection

    0 infractions

  9. 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?
      • The Ceiling in the women's washroom was damaged due to a previous water leak.Ensure that the ceiling damage is repaired.
  10. Monitoring Inspection

    7 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Expired Food was observed in the Facility at the time of Inspection.Ensure that all food is checked for expiry dates and discarded when expired in order to prevent potential Food Borne Illness.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Boxes of Food were being stored on the Floor inside the Walk-In Freezer at the time of Inspection.Ensure that all Food is being stored off of the Floor at all times in order to prevent potential contamination of said food or attraction of Pests.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no Chlorine/Bleach Sanitizer Test Strips available for use on site at the time of Inspection.Ensure that Sanitizer Test Strips are kept on site at all times in order to monitor the concentration of Sanitizer being used.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The Hand Sink in the Bar area was out of Paper Towels at the time of Inspection.Ensure that all Hand Sinks are stocked with Paper Towels at all times in order to facilitate proper hand washing technique.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The Restaurant had no running water at the time of Inspection due to a leak in the women's washroom.Ensure that the leak is repaired and water supply is restored to the Restaurant before commencing operations.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) The Grease Hood maintenance was out of date at the time of Inspection.2) The Ceiling in the women's washroom was damaged due to a previous water leak.1 - Ensure that the Grease Hood is being maintained more regularly in order to prevent potential fires.2 - Ensure that the leak and ceiling are both repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The inside of the Microwave in the Kitchen was dirty at the time of Inspection.Ensure that the above noted area is being cleaned more regularly in order to prevent potential contamination of Food or attraction of Pests.
  11. Risk Management Inspection

    0 infractions

  12. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food was being stored uncovered in the Chest Freezer in the Kitchen at the time of Inspection.Ensure that Food is being stored covered at all times in order to prevent potential contamination of said Food.This was Corrected during the Inspection by placing Lids and Plastic Wrap over the Containers of Food.
    • 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?
      • There was no Food Handling Permit on display at the time of Inspection.Ensure that a current valid Food Handling Permit is on display to the general public at all times in order to show that the Facility meets Alberta Health Services Guidelines.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice Scoops were being stored directly on top of the Ice Machine near the front counter at the time of Inspection.Ensure that Ice Scoops are being stored in a Food Safe Container in order to prevent potential contamination of the Scoop/Ice.This was Corrected during the Inspection by placing the Scoops in a stainless steel container.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The Microwaves in the Kitchen were dirty at the time of Inspection. Ensure that the above noted areas are being cleaned more regularly in order to prevent potential contamination of Food or attraction of Pests.This was Corrected during the Inspection.
  13. Initial Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The Walk-In Cooler was measured to be at 16.8 degrees Celsius at the time of Inspection.There was no food inside the Cooler at the time of Inspection.Ensure that the Cooler is at or below 4 degrees Celsius before adding food into the unit. This was Corrected during the Inspection.