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A&P Asian Supermarket

405 - 8120 Beddington Boulevard NW Calgary AB T3K 2A8 · Food - General

10 inspections

  1. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several unfinished wood pallets are being used for storage in the walk-in freezers and coolers.**Have the pallets finished to ensure they are smooth, non-absorbent to moisture and cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • An area of the floor in the walk-in cooler was observed to be in disrepair. The flooring panels in the area were lifted.**Please have the flooring repaired to ensure the cooler floor is smooth, impervious to moisture and cleanable.
  2. Risk Management Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • An area of the floor in the walk-in cooler was observed to be in disrepair. The flooring panels in the area were lifted.**Please have the flooring repaired to ensure the cooler floor is smooth, impervious to moisture and cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several unfinished wood pallets are being used for storage in the walk-in freezers and coolers.**Have the pallets finished to ensure they are smooth, non-absorbent to moisture and cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas/items require cleaning:1. The floors and shelves in all the walk in coolers and freezers.2.The floors below the dry storage shelves.3. The walls and floors around the sinks.4.The ceiling tiles and air vents in the main kitchen.5.The bulk storage containers in the kitchen.6. The body of the display coolers in the fish dept.Please have these areas /items cleaned.In addition, please have the walk-in freezers organized and decluttered to allow for proper sanitation activities..
  3. Risk Management Inspection

    3 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Several flies were observed in the facility.**Have your pest operator carry out an assessment and install insect mitigation equipment.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several unfinished wood pallets are being used for storage in the walk-in freezers and coolers.**Have the pallets finished to ensure they are smooth, non-absorbent to moisture and cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas/items require cleaning:1. The floors and shelves in all the walk in coolers and freezers.2.The floors below the dry storage shelves.3. The walls and floors around the sinks.4.The ceiling tiles and air vents in the main kitchen.5.The bulk storage containers in the kitchen.6. The body of the display coolers in the fish dept.Please have these areas /items cleaned.In addition, please have the walk-in freezers organized and decluttered to allow for proper sanitation activities..
  4. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer available at some food preparation stations during the inspection.**Ensure an approved sanitizer mixed to adequate concentrations is available and being used by food handlers during food preparation.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The meat slicer and meat grinder behind the butcher area was unclean had a build-up of debris. It was indicated by the operator that the meat equipment in the butcher area is taken apart to be cleaned and sanitized at the end of the day. ** Ensure equipment that is used to process meat must be taken apart to be cleaned and sanitized once every 4 hours or in between species to prevent contamination of food by rapidly growing pathogenic micro-organisms.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The barbecue hot holding unit was not maintaining adequate temperatures. The internal temperature food items under storage measured between 36-55 degrees C.-Please adjust or repair the unit to ensure it can maintain adequate temperatures of 60 degrees C or above.-The food items were discarded during the inspection.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Several flies were observed in the facility.**Have your pest operator carry out an assessment and install insect mitigation equipment.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several unfinished wood pallets are being used for storage in the walk-in freezers and coolers.**Have the pallets finished to ensure they are smooth, non-absorbent to moisture and cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas/items require cleaning:1. The floors and shelves in all the walk in coolers and freezers.2.The floors below the dry storage shelves.3. The walls and floors around the sinks.4.The ceiling tiles and air vents in the main kitchen.5.The bulk storage containers in the kitchen.6. The body of the display coolers in the fish dept.Please have these areas /items cleaned.In addition, please have the walk-in freezers organized and decluttered to allow for proper sanitation activities..
  5. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Fish Department:Floor sealant was torn off the floor. Repair the floor.
  6. Risk Management Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Roasted ducks were observed stored next to whole raw pig carcasses and wrapped in plastic bags shared with the raw meat.The roasted ducks were promptly discarded.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 12 roasted ducks were observed cooling at room temperature. The internal temperature of the ducks were tested using a probe thermometer and measured between 21C - 23C. Perishable food items must be kept out of the danger zone (4C - 60C), as harmful bacteria can double every 20 minutes and produce toxins in this environment.The roasted ducks were discarded immediately. As discussed during the inspection, please create a time and temperature log for cooling BBQ meat products. This log should include a resting period at room temperature for 30 to 60 minutes before the products are transferred to the walk-in cooler for storage.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Fish Department:Floor sealant was torn off the floor. Repair the floor.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor of the walk-in cooler was observed to be covered in dirt, blood, and food debris.Please clean the indicated area.
  7. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • RECURRING ISSUE:BBQ MEATS IN THE HOT HOLDING UNIT DISPLAY CASE:BBQ PORK @ 39.0 TO 41 DEGREES CBBQ DUCKS @43 TO 46 DEGREES CSOY SAUCE CHICKEN @ 38.0 DEGREES CROASTED PORK @ 42.0 TO 51 DEGREES CTOFU @ 35.5 DEGREES C. DISCARDED ALL THE BBQ MEATS. MONITOR THE BBQ MEATS EVERY 2 HOURS. Chicken legs and BBQ Duck stored on the bottom shelves were measured less than 60 degrees C. Do not store any BBQ Meats on the bottom shelves if they can't maintain at 60 degrees C or higher. Previous ReportBBQ:Temperature issues were observed:1) BBQ hot holding unit- --Soy sauce chicken legs @ 38.0 degrees C, Roasted pork @ 43.0 degrees C and BBQ duck @ 43 degrees C. on the bottom shelf. --BBQ duck @ 58.3 degrees C, roasted pork @ 54.9 degrees C hanging on the top rack above the lights.Discarded the meats on the bottom shelf. Store hot perishable food at 60 degrees C or higher.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Fish Department:Floor sealant was torn off the floor. Repair the floor.
  8. Risk Management Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Main Kitchen:Whole pigs were stored on dirty parchment paper and wooden pallets in the walk-in cooler.Provide a smooth and cleanable shelf to store the pigs.Meat:The band saw was not cleaned and sanitized daily; brown meat pieces were found inside top and bottom wheel guards.Clean and sanitize the band saw daily.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Boxes of food in the walk-in freezer was stored on the floor. The walk-in freezer was not accessible to be walked on due to overstocking of food in the freezer. Please do not overstock food in the freezer and only store food in the shelving units and above the floor of at least 6 inches above the ground.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Main Kitchen:Black garbage bags were used to cover pigs.Use food grade material for food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chicken legs and BBQ Duck stored on the bottom shelves were measured less than 60 degrees C. Do not store any BBQ Meats on the bottom shelves if they can't maintain at 60 degrees C or higher. Previous ReportBBQ:Temperature issues were observed:1) BBQ hot holding unit- --Soy sauce chicken legs @ 38.0 degrees C, Roasted pork @ 43.0 degrees C and BBQ duck @ 43 degrees C. on the bottom shelf. --BBQ duck @ 58.3 degrees C, roasted pork @ 54.9 degrees C hanging on the top rack above the lights.Discarded the meats on the bottom shelf. Store hot perishable food at 60 degrees C or higher.2) No probe thermometer was available to monitor food and cooler temperatures. Provide a probe thermometer that can measure from 0 to 100 degrees C
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Meat:No hot water and paper towels at the meat cutting handwash sink.Fix the handwash sink and ensure both hot and cold water is available for handwashing. Provide soap and paper towels for handwashing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Fish Department:Floor sealant was torn off the floor. Repair the floor.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Main Kitchen:The floor tiles in front of the dishwashing compartment sink station were removed and broken, exposing the cement underneath. Please replace the tiles to ensure that all floor surfaces remain smooth, easily cleanable, and impervious to moisture.
  9. Monitoring Inspection

    14 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Main Kitchen:Moldy zucchinis, peppers and other vegetables and sprouted garlic were found in the kitchen prep cooler inserts.Discarded the vegetables.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Main Kitchen:Green reusable dishwashing gloves were used for food handling. Several pair of green gloves were on the main cook line.Do not use these gloves for food handling. Provide single use disposable gloves for food handling.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Main Kitchen:1) Raw meat boxes were stored with food and food items. Store raw meats in separate area away from food and food items.2) Whole pigs were stored on dirty parchment paper and wooden pallets in the walk-in cooler.Provide a smooth and cleanable shelf to store the pigs.Meat:1) The band saw was not cleaned and sanitized daily; brown meat pieces were found inside top and bottom wheel guards.Clean and sanitize the band saw daily. 2) Meat pieces were found on the meat grinder. Clean and sanitize meat grinder after use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Main Kitchen:1) Knives were stored in an uncleanable slot between the prep cooler and prep table. Provide a knife magnet and container to store the knives.2) Black garbage bags were used to cover pigs.Use food grade material for food.Produce:1) Wooden pallets covered the entire produce storage area in the walk-in cooler. Staff need to step on the pallets to get to the produce. Grime build-up on the pallets. Remove the middle pallets so staff can walk to get the produce instead of walking on the pallets.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Boxes of food in the walk-in freezer was stored on the floor. The walk-in freezer was not accessible to be walked on due to overstocking of food in the freezer. Please do not overstock food in the freezer and only store food in the shelving units and above the floor of at least 6 inches above the ground.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • BBQ:Temperature issues were observed:1) BBQ hot holding unit- --Soy sauce chicken legs @ 38.0 degrees C, Roasted pork @ 43.0 degrees C and BBQ duck @ 43 degrees C. on the bottom shelf. --BBQ duck @ 58.3 degrees C, roasted pork @ 54.9 degrees C hanging on the top rack above the lights.4 more lights were burnt out in the hot holding unit.Discarded the meats on the bottom shelf. Store hot perishable food at 60 degrees C or higher.2) No probe thermometer was available to monitor food and cooler temperatures. Provide a probe thermometer that can measure from 0 to 100 degrees CMain Kitchen:1) No aid method to cool down large bucket of soup.Use ice bath or ice wands to aid in rapid cooling of soup..
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Main Kitchen and BBQ:1) All paper towel dispensers were not operational. Paper towels were stored on the shelves. Stains noted on the paper towels. Fix the paper towel dispensers and store paper towels in dispensers.Meat:2) No hot water and paper towels at the meat cutting handwash sink.Fix the handwash sink and ensure both hot and cold water is available for handwashing. Provide soap and paper towels for handwashing.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • There was a gap on the backdoor. This would allow the potential entry of pests and vermin into the facility. The inspector informed the operator that all openings to the outside, including doors and windows, must be tight-fitting to prevent potential pest infestation.**FIX THE GAP ON THE BACKDOOR.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The floor tiles in front of the dishwashing compartment sink station were removed and broken, exposing the cement underneath. Please replace the tiles to ensure that all floor surfaces remain smooth, easily cleanable, and impervious to moisture.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Main Kitchen & BBQ:1) Paint brushes were used to apply honey onto meat. A screw was used to hold the brush together. Provide a food grade brush for food. 2) Large rice pot handle was repaired with duct tape. Fix the rice pot handle. 3) Broken ice machine was covered with dust. Fix the ice machine or remove from kitchen. 4) Food stains and debris on the main kitchen prep cooler. Clean the prep cooler. 5) Food debris on the utensil's storage containers.Clean utensils and storage containers. 6) Large bin lids were stored directly on the floor. Store food items at least 6 inches off the floor.7) Stains on walk-in coolers and walk-in freezers doors. Clean these doors.8) Algae growth was noted on the lobster baskets. Clean or remove the baskets
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The bulk food containers stored in the shelving unit beside the dishwashing sink were dirty and had food debris and dirt accumulation. Please clean the containers. Please include a cleaning schedule for all food containers to ensure that they remain clean and sanitary.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The chopping board at the vegetable food prep room was heavily stained and had deep grooves. Please resurface the chopping board to remove the stains and the deep grooves. This would ensure smooth and easy cleaning of the chopping board.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Food debris build-up underneath the wooden pallets in the walk-in cooler. 2) Calcium and stains build-up on the fish department dishwashing sink. 3) Grease and debris build-up underneath the wok line.1 to 3) Clean these areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some areas of the facility required cleaning. The inspector informed the operator that all areas of the facility must be maintained in a clean and sanitary condition. The following areas must be cleaned:- The space between the dishwashing compartment sink and countertop beside it.- The floor areas in the back kitchen.- Accumulation of grease in one of the big ovens.**PLEASE CLEAN THE AFOREMENTIONED AREAS.
  10. Monitoring Inspection

    19 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • There were dented cans found during the inspection. The dented cans were discarded during the inspection. The inspector informed the operator that a system must be in placed that monitors the condition of all food items, and that they must be discarded immediately and not be served or used as an ingredient.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff/operator that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths were stored in a sanitizer bucket solution afterwards.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food items in the stand-up cooler by the grill station were found not covered. The inspector informed the staff that all food items must be covered to prevent cross-contamination of the food during storage. The food items were covered during the inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw vegetables were stored directly beside raw meat in the walk-in cooler. The inspector informed the staff/operator that raw products must be stored away from ready-to-eat food items. Either install a physical barrier to separate the raw from ready-to-eat foods, or have a clear distance between them to prevent cross contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Boxes of food in the walk-in freezer was stored on the floor. The walk-in freezer was not accessible to be walked on due to overstocking of food in the freezer. Please do not overstock food in the freezer and only store food in the shelving units and above the floor of at least 6 inches above the ground.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Opened canned food items were stored in the cooler. The inspector informed the staff/operator that once a canned food item is opened, it should then be transferred to a food-grade plastic container. The food items were transferred to a plastic container during the inspection. Please do not use opened cans to store food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Dirty hooks for Peking Duck were stored very close to the cleaned hooks where the hooks were touching. The inspector informed the staff/operator that all dirty utensils must be stored away from clean utensils to prevent cross contamination. The hooks were separated and washed, as needed.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • High-risk food items were measured at 6-7°C in the prep table inserts. The inspector observed the overstocking of food in the unit (food being filled in the cooler inserts beyond the fill line). The inspector informed the staff/operator that all high-risk food items must be stored at or below 4°C. Thus, please ensure to not overfill/overstock food in the cooler inserts. During the inspection, the food items were moved to the walk-in coolers. Please ensure to keep food below the fill line and keep temperatures at or below 4°C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • High-risk food items, including cooked Peking Duck, BBQ Pork, and Chicken, in the hot-holding front display cabinet were measured at 41-49°C. High-risk food items, including cooked meat products and vegetables in the hot-holding display inserts, were measured at 39-45°C. The foods were discarded during the inspection. The inspector informed the staff/operator that hot-holding units must be maintained at or above 60°C at all times, and food items must be checked using a probe thermometer to ensure that its internal temperature remains at or above 60°C. Please ensure to have a probe thermometer readily available by the front display unit, then record temperatures routinely. Provide records during inspections. The unit was adjusted and fixed during the inspection; confirmed to be adequate during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The staff was not able to demonstrate proper use of the multiple-compartment sink for dishwashing purposes. Specifically, the proper sanitizing step was not followed, as required. The inspector walked through with the staff and operator on how to properly use the sink for sanitization. A copy of the three-compartment sink poster/instruction will be provided with this report. As indicated, please ensure to fully submerge all dishes, utensils, and equipment in a 100-ppm chlorine concentration by following this ratio: ½ teaspoon of bleach per liter of water. Use test strips to confirm the chlorine concentration. The staff and operator demonstrated adequate understanding of the proper dishwashing method afterwards.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink in the kitchen was blocked during the inspection with hardware tools. The inspector informed the staff/operator that the handwashing station must be free and readily available for handwashing at all times. The tools were removed during the inspection. Please also remove the jacket hooks above the handwashing station and relocate all personal items away from the food preparation area.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • There was a gap on the backdoor. This would allow the potential entry of pests and vermin into the facility. The inspector informed the operator that all openings to the outside, including doors and windows, must be tight-fitting to prevent potential pest infestation.**FIX THE GAP ON THE BACKDOOR.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • The door of the mop utility room was removed, allowing the mop sink to be open to the food preparation area in the kitchen. Please reinstall the door to the mop utility room to ensure that all utility activity is separated from the food preparation area.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Portable ventilation fans were being used above the food preparation area and used to dry meat products in the kitchen. The fans were noted as dusty during the inspection. The fan was removed. Please ensure to not use fans in the kitchen as it would spread dust and dirt to food and food-contact surfaces.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The floor tiles in front of the dishwashing compartment sink station were removed and broken, exposing the cement underneath. Please replace the tiles to ensure that all floor surfaces remain smooth, easily cleanable, and impervious to moisture.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The bulk food containers stored in the shelving unit beside the dishwashing sink were dirty and had food debris and dirt accumulation. Please clean the containers. Please include a cleaning schedule for all food containers to ensure that they remain clean and sanitary.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The chopping board at the vegetable food prep room was heavily stained and had deep grooves. Please resurface the chopping board to remove the stains and the deep grooves. This would ensure smooth and easy cleaning of the chopping board.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoops for dry product were stored inside the bins with the scoops covered in product. All scoops should be stored away from the food product or in a separate food-safe container to prevent the risk of contamination of the bulk ingredients. The scoops were removed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some areas of the facility required cleaning. The inspector informed the operator that all areas of the facility must be maintained in a clean and sanitary condition. The following areas must be cleaned:- The space between the dishwashing compartment sink and countertop beside it.- The floor areas in the back kitchen.- The ventilation canopy inserts above the grill area.- The ceiling tiles in the back kitchen.- The ventilation fans in the ceiling of the back kitchen.- Accumulation of grease in one of the big ovens.**PLEASE CLEAN THE AFOREMENTIONED AREAS.