Jolly Good Chinese & Thai

Cooked chicken was stacked on top of the food inserts in the food preparation cooler; the internal temperature was 18.9°C., The food was discarded., , Food under refrigeration must be maintained at 4°C or less at all times.

There was an opened can of leftover chili paste with soya beans stored in the food preparation cooler., The opened can of leftover chili paste with soya beans was discarded., , Store food in another clean food grade container.

Staff personal belongings were stored on the kitchen food preparation cooler and counter, such as, cell phone, jackets, toothbrush and cream. , , Store items not associated with food handling in a separate area.

Chlorine test strips had expired., , Purchase new sanitizer test strips.,

1) There were many flies observed in the kitchen: flies were landing on food contact surfaces., Contact your pest control professional to eliminate the flies in the food establishment., , 2) No pest control record available., Keep monthly pest control record on site.

There was a gap at the dishwashing sink and wall joint., , Seal the gap.,

The paint was peeling on the kitchen ceiling., Resurface or replace the kitchen ceiling tiles. Ensure the finish is smooth and durable and will not fray, peel or chip. Ensure the surface is non-absorbent to moisture and easy to clean.

1) Utensils and containers in storage and food equipment such as the chest freezer, food scale and microwave were dirty with debris., , Clean and sanitize utensils, containers and food equipment., , 2) Water was dripping from the condenser of the walk-in cooler into a catch container., , Repair the condenser to stop the leak. Do not store any food under the leak.,

1) There were deep grooves in the food preparation cooler cutting boards that was not cleanable., Resurface or replace the cutting boards., , 2) A rusted tray was used in the food preparation cooler to store food., Replace the stray., , 3) Water was pooling on the floor in the water meter room where the mop bucket was stored.

The tops of bulk food lids were dirty with accumulated food debris.

There was an accumulation of debris along the walls throughout the food establishment including but not limited to the walk-in cooler and behind the chest freezer., , Conduct a thorough cleaning including hard-to-reach areas.,

Surfaces in the washroom including the toilet were filthy., , Clean the washroom.,

1) There was a buildup of food debris, grease deposits and other residues on the cookline floor and cart, the ventilation canopy surfaces, filters and walls, on the exterior sides and top of the main kitchen food preparation cooler, on the kitchen floor and under the counter, inside and on the top lid of the cook line food preparation cooler, the interior of the microwave, the walk-in cooler floor and ceiling, and underneath the 2-compartment sink., 2) There was heavy dust buildup on the kitchen ceiling and front ceiling., 3) Dirty dishes and utensils from the previous day were observed on the food preparation counter., 4) There was accumulated food debris on the walk-in cooler door handle and the walk-in cooler exterior baseboards. , 5) There were grease deposits and dirt buildup on the top of the chest freezers., 6) The storage room, washroom, utility room and water meter room surfaces were dirty and disorganized., 7) There was an accumulation of grease on the kitchen ceiling tiles and light fixture covers resulting in inadequate light intensity in the food establishment., , Thoroughly clean and sanitize the indicated areas., , Thoroughly clean the ceiling light covers and ensure all areas of the kitchen are well lit.

The cleaning schedule was not detailed and properly implemented., , Prepare, implement, and maintain a detailed written daily/weekly/monthly sanitation program to facilitate the proper cleaning of all areas of the food establishment, including equipment, and structural surfaces. The sanitation program must include a list of all cleaning and sanitizing agents used within the food establishment and it must be signed off by the person in care and control. The sanitation program must be submitted to an Alberta Health Services Executive Officer for review.