25 - 735 Ranchlands Boulevard NW · RANCHLANDS
9 avril 2025
RéussiQuat sanitizer buckets in the kitchen measured 100 ppm., , Fresh sanitizer buckets were prepared at 200 ppm.
1. Roasted pork legs were left on the tray to cool at without temperature control., , Develop a plan to monitor the food within 2-hour timeline when cooling., , Potentially hazardous foods that have been cooked and are intended to be kept under refrigerated storage prior to serving, are to be cooled from 60°C to 20°C or less within two hours and then from 20°C to 4°C or less within 4 hours., , 2. Roasted pork legs were brought out in large portions during rush hour., , Bring food in small portions., , Develop a plan to ensure food is not at room temperature for more than 2-hours. After 2-hours the food must be discarded., , Food items were stored in the walk-in cooler.
Recurring violations cited on April 9, 2025:, 1. Used serving utensils were stored o the handle of the stove grill., Utensils were washed in the dishwasher and stored in quat sanitizer bucket at 200 ppm., , Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils., , Previous violations:, 1) Cell phone was placed on a serving plate in the kitchen., , Provide a separate space to store personal items. , , , 2) Scoops were stored in stagnant water. , , Store utensils in ice water or sanitizer.
Food stains on the camping cooler. , , Clean the camping cooler.
1. Grime build-up underneath dishwasher. , , 2. Grime build-up was noted underneath the 2-compartment sink and hard to reach areas., , Clean these areas.
Kain Der Yah se trouve dans le quartier RANCHLANDS. RANCHLANDS, Calgary compte 39 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 30 mars 2026, 27 (69%) d'entre eux ont réussi leur dernière inspection, sans aucune fermeture.
Ce restaurant a été inspecté 2 fois depuis le 13 novembre 2024, avec 2 réussites et 1 fermeture au dossier.
Quat sanitizer buckets in the kitchen measured 100 ppm., , Fresh sanitizer buckets were prepared at 200 ppm.
1. Roasted pork legs were left on the tray to cool at without temperature control., , Develop a plan to monitor the food within 2-hour timeline when cooling., , Potentially hazardous foods that have been cooked and are intended to be kept under refrigerated storage prior to serving, are to be cooled from 60°C to 20°C or less within two hours and then from 20°C to 4°C or less within 4 hours., , 2. Roasted pork legs were brought out in large portions during rush hour., , Bring food in small portions., , Develop a plan to ensure food is not at room temperature for more than 2-hours. After 2-hours the food must be discarded., , Food items were stored in the walk-in cooler.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
L'Alberta enregistre chaque visite soit comme une inspection routinière (avec d'éventuelles infractions notées), soit comme un ordre de fermeture. Si vous voyez des infractions listées sans ordre de fermeture, l'exploitant a été autorisé à poursuivre ses activités tout en les corrigeant. Un ordre de fermeture signifie que l'inspecteur a exigé l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
RANCHLANDS
Recurring violations cited on April 9, 2025:, 1. Used serving utensils were stored o the handle of the stove grill., Utensils were washed in the dishwasher and stored in quat sanitizer bucket at 200 ppm., , Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils., , Previous violations:, 1) Cell phone was placed on a serving plate in the kitchen., , Provide a separate space to store personal items. , , , 2) Scoops were stored in stagnant water. , , Store utensils in ice water or sanitizer.
Food stains on the camping cooler. , , Clean the camping cooler.
1. Grime build-up underneath dishwasher. , , 2. Grime build-up was noted underneath the 2-compartment sink and hard to reach areas., , Clean these areas.
1) Large bowl of garlic fried rice was stored at room temperature during inspection. , , Provide a hot holding unit to store the fried rice at 60 degrees C or higher., , 2) Roasted pork legs were left in the oven. The oven was shut off. the Roasted pork legs were measured at 40.0 degrees C. , , Provide heat lamps to store roasted pork at 60 degrees C or cook to order. , , Owner stated that they were cooling down the pork and rice before putting in the cooler. Improper cooling of both roasted pork and fried rice. Both items were placed in the cooler during inspection. , , Store all perishable foods at 4 degrees C or below or at 60 degrees C or higher., , 3) Thawing frozen meat using warm running water. , , Use cold running water for thawing.
1) Cell phone was placed on a serving plate in the kitchen., , Provide a separate space to store personal items. , , , 2) Scoops were stored in stagnant water. , , Store utensils in ice water or sanitizer.
1) Broken handles on cooking scoops. , , Repair the handles or replace scoops. , , 2) Black stains were on the bottom of the storage bins. , , Clean the storage bins. , , 3) Grease build-up on the prep cooler lids, doors and sides and stand up freezer sides., , Clean the prep cooler and stand-up freezer., , 4) Food debris was found in the utensils' storage bins., , Clean the storage bins., , 5) Food stains on the camping cooler. , , Clean the camping cooler.
1) Grease build-up on dishwasher and deep fryers and wall., , Clean these areas. , , 2) No records of cooler and freezer temperatures, dishwasher and food surface sanitizer., , Check and record cooler and freezer temperatures, dishwasher and food surface sanitizer daily.
1) Slight dust build-up on the kitchen air vents., , 2) Grease build-up on the wall by the dishwasher., , 3) Grime build-up underneath dishwasher. , , 1 to 3) Clean these areas.