Jia Yuan Restaurant Inspection Results

Closures, Convictions and Orders - Posted for six months

Aug. 1, 2017
Conviction

Storage of hazardous foods at internal temperature between 4 degrees C and 60 degrees C

Inspection Results - Posted for one year

Aug. 1, 2017
Routine Inspection

Not in Compliance
Washrooms are cleaned regularly
Washrooms are to be kept clean, sanitary, in good repair and must be supplied with liquid soap in a dispenser, single service/paper towels, cloth roller towel or hot air dryer and hot and cold running water.
Not in Compliance
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.
Not in Compliance
Hot foods are maintained at 60C or higher
All hazardous foods once cooked or reheated to be held at a minimum temperature of 60 degrees C (140 degrees F) or higher.
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
Chemicals/pesticides stored separately from food
Chemicals and pesticides must be stored away from food products and food preparation areas.
Not in Compliance
Wiping cloths are properly handled (ie: with sanitizer)
A chemical sanitizer must be provided for use with wiping cloths that are used to clean and sanitize surfaces.
Not in Compliance
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
Food preparation areas have adequate lighting
Ensure that all food preparation areas are illuminated so that proper cleaning and sanitizing can be done.
Not in Compliance
Premise is clean/sanitary
Food premise is to be maintained in a clean and sanitary condition.
Actions Taken By Inspector
Ticket Issued
Instructions are given to the owner/operator to assist them with taking the proper actions to meet regulations.
Actions Taken By Inspector
Photo(s) Taken
Instructions are given to the owner/operator to assist them with taking the proper actions to meet regulations.
Actions Taken By Inspector
Product Seized & Destroyed
Instructions are given to the owner/operator to assist them with taking the proper actions to meet regulations.
Actions Taken By Inspector
Consultation / Technical Assistance
Instructions are given to the owner/operator to assist them with taking the proper actions to meet regulations.

March 16, 2017
Follow-up Inspection

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
Food preparation areas have adequate lighting
Ensure that all food preparation areas are illuminated so that proper cleaning and sanitizing can be done.
Actions Taken By Inspector
Consultation / Technical Assistance
Instructions are given to the owner/operator to assist them with taking the proper actions to meet regulations.

March 6, 2017
Routine Inspection

Not in Compliance
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
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
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
Raw foods are prepared separately from cooked and ready to eat foods
Food handlers must prevent raw foods from contaminating ready to eat foods by using separate preparation areas, cutting boards and utensils.
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
Employees' hair is confined
All food handlers must have their hair confined. (e.g. hat or hairnet).
Not in Compliance
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
Wiping cloths are properly handled (ie: with sanitizer)
A chemical sanitizer must be provided for use with wiping cloths that are used to clean and sanitize surfaces.
Not in Compliance
Food preparation areas have adequate lighting
Ensure that all food preparation areas are illuminated so that proper cleaning and sanitizing can be done.
Not in Compliance
Premise is clean/sanitary
Food premise is to be maintained in a clean and sanitary condition.
Actions Taken By Inspector
Consultation / Technical Assistance
Instructions are given to the owner/operator to assist them with taking the proper actions to meet regulations.

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