Airdrie Wok

1. Staff were preparing deep fried breaded chicken and had four large bowls of raw chicken and batter on counter at time of inspection. Majority of chicken was placed into cooler and a smaller portion was kept out to continue prepping. Minimize time high risk food is held at room temperature by taking out and working on small quantities at a time. , , 2. Beef was thawing in cold water. Bucket was placed under cold running water during inspection. Ensure thawing is done in the cooler, under cold running water or as part of the cooking process.