Jia Yuan Restaurant Inspection Results

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Closures, Convictions and Orders - Posted for six months

Dec. 5, 2017
Closure

Premises maintained in unsanitary condition

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

Dec. 6, 2017
Follow-up Inspection

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

Dec. 5, 2017
Routine Inspection

Not in Compliance
Hand washing sink required in each food preparation area
Each food preparation area must have a designated hand washing sink that is supplied with liquid soap in a dispenser, single service/paper towels and hot and cold running water. This sink must be free from obstruction and only used for handwashing.
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(e.g. food covered, labeled, off floor, sneeze guard).
Not in Compliance
Wiping cloths and food contact surfaces are cleaned and santized.
Wiping cloths and food contact surfaces (e.g. equipment) are cleaned and sanitized. Wiping cloths should be used with a chemical sanitizer at the appropriate concentrations.
Not in Compliance
Thermometers are present in all 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 to ensure proper temperatures are maintained.
Not in Compliance
Manual dishwashing is satisfactory
Manual dishwashing requires dishes and utensils to be washed, rinsed and sanitized in a 2 or 3 compartment sink. A chemical sanitizer is required and used at proper concentration.
Not in Compliance
Premise shall be operated free from health hazards
Premise shall be operated free from conditions that adversely affect the sanitary operation of the premises or the wholesomeness of the food therein.
Not in Compliance
Premise is maintained clean and sanitary
Food premise shall be cleaned and maintained in such a manner as to prevent contamination of food. This includes arranging and maintaining furniture, equipment and appliances in a manner that allows them to be maintained in a clean and sanitary condition.

Aug. 1, 2017
Routine Inspection

Not in Compliance - Corrected During Inspection
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.

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.

March 6, 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
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.

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