China Garden Inspection Results

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Closures, Convictions and Orders - Posted for six months

July 24, 2017
Conviction

Fail to protect food from contamination or adulteration

Inspection Results - Posted for one year

Nov. 21, 2017
Routine Inspection

No Issues Found
No infractions were found at the time of inspection

Nov. 16, 2017
Routine Inspection

Not in Compliance - Corrected During Inspection
Manual dishwashing is done properly
Wash, rinse, sanitize technique. Dishes and utensils must be washed in a 2 or 3 compartment sink. Dishes must be washed, rinsed and sanitized.
Not in Compliance - Corrected During Inspection
Raw foods are stored separately from cooked and ready to eat foods
Raw foods must be kept in covered containers and stored on separate shelves below or away from ready to eat foods.
Not in Compliance
Food is protected from potential contamination (covered, off-the-floor)
All foods offered for sale and/or on display are required to be protected from potential contamination.
Not in Compliance
Thermometers are present in fridges and freezers
All cold holding units used to store hazardous foods must be provided with an accurate indicating thermometer that can be easily read.
Not in Compliance
Food safety training necessary for multiple individuals on duty
Commercial Food Establishments are required to have Certified Food Handlers on duty

July 26, 2017
Follow-up Inspection

No Issues Found
No infractions were found at the time of inspection

July 24, 2017
Routine Inspection

Not in Compliance - Corrected During Inspection
Handwashing sink required in each food preparation area
Each food preparation area must have a designated hand wash sink that is supplied with liquid soap in a dispenser, single service/paper towels and hot and cold running water.
Not in Compliance - Corrected During Inspection
Employees' hair is confined
All food handlers must have their hair confined. (e.g. hat or hairnet).
Not in Compliance - Corrected During Inspection
Food preparation surfaces are properly constructed
All surfaces including cutting boards that are used to prepare food must be made of a readily cleanable and non-absorbent material.
Not in Compliance - Corrected During Inspection
Utensils (tongs, scoops, etc) are used by employees when possible
Proper utensils, tongs, scoops etc. are required to avoid direct hand contact with food.
Not in Compliance - Corrected During Inspection
Employees wash hands before and after handling food
Food Handlers must wash their hands between tasks (e.g. commencing work, handling food, using the washroom, smoking, cleaning etc).
Not in Compliance - Corrected During Inspection
Fridges maintained at 4 degrees C or less
All cold holding units must be able to hold hazardous foods at a temperature of 4 degrees C (40 degrees F) or less.

March 17, 2017
Routine Inspection

Not in Compliance - Corrected During Inspection
Handwashing sink required in each food preparation area
Each food preparation area must have a designated hand wash sink that is supplied with liquid soap in a dispenser, single service/paper towels and hot and cold running water.
Not in Compliance - Corrected During Inspection
Employees' hair is confined
All food handlers must have their hair confined. (e.g. hat or hairnet).
Not in Compliance - Corrected During Inspection
Raw foods are stored separately from cooked and ready to eat foods
Raw foods must be kept in covered containers and stored on separate shelves below or away from ready to eat foods.
Not in Compliance - Corrected During Inspection
Employees wash hands before and after handling food
Food Handlers must wash their hands between tasks (e.g. commencing work, handling food, using the washroom, smoking, cleaning etc).
Not in Compliance
Food is protected from potential contamination (covered, off-the-floor)
All foods offered for sale and/or on display are required to be protected from potential contamination.
Not in Compliance
Premise is clean/sanitary
Food premise is to be maintained in a clean and sanitary condition.

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