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Zhu's Ginger Beef

4902 50 Avenue Olds AB T4H 1S2 · Food - General

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The surface sanitizer was measured at 50 ppm. Bleach sanitizer must be maintained at 100ppm. This was corrected immediately.Test strips were available.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The prep cooler was measured at 8C. Coolers must be 4C or less. Cooler was adjusted during the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The front area hand sink did not have any paper towel. Ensure paper towel is available for hand washing.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. The bubble tea powders scoop was stored on top of the powders container. Provide a cleanable container for the scoop.
  5. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The surface sanitizer solution was measured at 50ppm. Make sure to change the sanitizer solution when it becomes cloudy from use.Sanitizing cloths and bucket were changed multiple times dailyTest strips were available.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. There was a three-compartment sink and chemical sanitizing dishwasher. The sanitizer was measured at 0ppm because the bleach container was empty. Make sure to check the dishwasher sanitizer level daily to avoid running out of bleach sanitizer.
  6. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Raw eggs were moved to the lowest shelf in the walk-in cooler.
  7. 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?
      • 1. A large bowl of rice was observed on the prep line. Rice must be maintained above 60C or properly refrigerated below 4C. Use a smaller bowl for the prep station to avoid rice sitting out for a long period of time.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Foods were stored uncovered in the walk-in cooler. Make sure foods are properly covered to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. A scoop was left in a bulk food container. Utensils must not be stored inside food containers. 2. A tin can was being used as a bulk food scoop. Use only proper utensils as food scoops.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Several scoops were found inside bulk food containers. Store bulk food scoops outside of the container, but in washable pans.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. There was a two-compartment sink and chemical sanitizing dishwasher. The sanitizer was measured at 0ppm. The sanitizer bottle was empty and got changed during the inspection. After the change, sanitizer was measured at 100ppm.The dishwasher sanitizer concentration is measured weekly. Measure the dishwasher sanitizer more often to avoid running out.