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Ayce K BBQ

2320 4 Street NW Calgary AB T2M 2Z6 · Food - General

15 inspections

  1. Risk Management Inspection

    4 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?
      • ***Outstanding violation - noted on March 5, 2026***The weather stripping/vermin proof at the back door was in disrepair. - Replace weather stripping/vermin proof to prevent pest entry and maintain a sanitary environment.
    • 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 large gap in between and on the bottom of the front entrance double doors. All entry points must be tightly fitted to prevent the entry of pestsInstall a door sweep and/or weatherstripping and ensure no gap is visible.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. There was a hole in the wall near the hand sink. 2. There was a hole in the wall underneath the two-compartment sink. The walls must be maintained in good repair for proper cleaning and to prevent pest harborage. Repair the wall and ensure the surface is smooth, durable and easy to clean.3. Several baseboards were missing throughout the kitchen area. The facility must have baseboards to ensure proper cleaning and to prevent potential pest harboring.Install baseboards and ensure the joint in between the floor and wall is tightly sealed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was food debris on the walls throughout the kitchen area, including but not limited to underneath the dishwasher, near the dish storage shelf and near the food prep area.All areas must be maintained in a clean and sanitary manner. Thoroughly clean the walls and ensure the walls are cleaned on a regular basis.
  2. Risk Management Inspection

    11 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • There were numerous pest monitoring fly traps suspended directly above food handling areas. Food handling areas must be protected from contamination at all times. Remove fly traps suspended directly above food handling areas.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Personal items such as impact driver, drill bits and drinking cups belonging to staff were observed to be placed on the food preparation table opposite cooler #5.Please designate a specific area/shelf for staff belongings and refrain from placing on food contact surfaces.2. Various food items such as stacked buckets of soy sauce, bins/containers of flour, canola oil were observed to directly be placed on the floor in the kitchen back area.- Please ensure all foods/boxes of foods are stored at least 6 inches off the floor.3. Scoops were noted to be stored inside various containers with food items in the facility.- Ensure that scoops are stored in such a manner that the handles do not come in contact with food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The bulk container for the flour mixture was cracked. Food storage containers must be maintained in good repair to prevent physical contamination of food. Replace the food storage container.
    • 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?
      • ***Outstanding violation - noted on March 5, 2026***The weather stripping/vermin proof at the back door was in disrepair. - Replace weather stripping/vermin proof to prevent pest entry and maintain a sanitary environment.
    • 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 large gap in between and on the bottom of the front entrance double doors. All entry points must be tightly fitted to prevent the entry of pestsInstall a door sweep and/or weatherstripping and ensure no gap is visible.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ***Outstanding violation - noted on March 5, 2026***The floor in the front dishwashing area was in disrepair. Cardboards were used as a liner on the floor. The floor in front of the standing refrigerator beside cooler #5 was also noted to be in disrepair.- Remove the cardboards and repair/fix all floors in disrepair.Floors should be smooth, easily cleanable, non-absorbent and durable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. There was a hole in the wall near the hand sink. 2. There was a hole in the wall underneath the two-compartment sink. The walls must be maintained in good repair for proper cleaning and to prevent pest harborage. Repair the wall and ensure the surface is smooth, durable and easy to clean.3. Several baseboards were missing throughout the kitchen area. The facility must have baseboards to ensure proper cleaning and to prevent potential pest harboring.Install baseboards and ensure the joint in between the floor and wall is tightly sealed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food storage and equipment storage shelves were soiled with food debris and grime. Food items and food equipment must be stored in a manner that protects it from contamination. Thoroughly clean the storage shelves.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A cleaning schedule was not available. A written sanitation schedule must be implemented to ensure the entire food establishment is thoroughly cleaned. Develop and implement a sanitation program for the entire food establishment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***Outstanding violation - noted on March 5, 2026***1. The exhaust hood above the cookline was observed to be covered with a lot of debris/soot, grease build-up was also noted on the walls surrounding it.- Clean up the exhaust hood and surrounding areas and ensure to regularly clean and maintain.2. The lids of bins for various bulk food items in the back kitchen area were observed with food debris and dirt.- Clean the lids and ensure they are maintained in sanitary conditions at all times to prevent potential contamination of food.3. Accumulation of food debris, clutter and dirt observed throughout the facility, including the hard-to-reach areas.- Clean, remove unnecessary items, arrange and organize the facility.A facility where food is being prepared must be maintained in an organized manner for ease of cleaning and to prevent pest harborage.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was food debris on the walls throughout the kitchen area, including but not limited to underneath the dishwasher, near the dish storage shelf and near the food prep area.All areas must be maintained in a clean and sanitary manner. Thoroughly clean the walls and ensure the walls are cleaned on a regular basis.
  3. Demand Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were several wet cleaning cloths stored directly on food preparation counters when not in use. Cleaning cloths must be stored in a sanitizer solution when not in use to prevent the growth of bacteria.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • There were numerous pest monitoring fly traps suspended directly above food handling areas. Food handling areas must be protected from contamination at all times. Remove fly traps suspended directly above food handling areas.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The bulk container for the flour mixture was cracked. Food storage containers must be maintained in good repair to prevent physical contamination of food. Replace the food storage container.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Personal items such as impact driver, drill bits and drinking cups belonging to staff were observed to be placed on the food preparation table opposite cooler #5.Please designate a specific area/shelf for staff belongings and refrain from placing on food contact surfaces.2. Various food items such as stacked buckets of soy sauce, bins/containers of flour, canola oil were observed to directly be placed on the floor in the kitchen back area.- Please ensure all foods/boxes of foods are stored at least 6 inches off the floor.3. Scoops were noted to be stored inside various containers with food items in the facility.- Ensure that scoops are stored in such a manner that the handles do not come in contact with food.
    • 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 large gap in between and on the bottom of the front entrance double doors. All entry points must be tightly fitted to prevent the entry of pestsInstall a door sweep and/or weatherstripping and ensure no gap is visible.
    • 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?
      • ***Outstanding violation - noted on March 5, 2026***The weather stripping/vermin proof at the back door was in disrepair. - Replace weather stripping/vermin proof to prevent pest entry and maintain a sanitary environment.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. There was a hole in the wall near the hand sink. 2. There was a hole in the wall underneath the two-compartment sink. The walls must be maintained in good repair for proper cleaning and to prevent pest harborage. Repair the wall and ensure the surface is smooth, durable and easy to clean.3. Several baseboards were missing throughout the kitchen area. The facility must have baseboards to ensure proper cleaning and to prevent potential pest harboring.Install baseboards and ensure the joint in between the floor and wall is tightly sealed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ***Outstanding violation - noted on March 5, 2026***The floor in the front dishwashing area was in disrepair. Cardboards were used as a liner on the floor. The floor in front of the standing refrigerator beside cooler #5 was also noted to be in disrepair.- Remove the cardboards and repair/fix all floors in disrepair.Floors should be smooth, easily cleanable, non-absorbent and durable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food storage and equipment storage shelves were soiled with food debris and grime. Food items and food equipment must be stored in a manner that protects it from contamination. Thoroughly clean the storage shelves.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was food debris on the walls throughout the kitchen area, including but not limited to underneath the dishwasher, near the dish storage shelf and near the food prep area.All areas must be maintained in a clean and sanitary manner. Thoroughly clean the walls and ensure the walls are cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***Outstanding violation - noted on March 5, 2026***1. The exhaust hood above the cookline was observed to be covered with a lot of debris/soot, grease build-up was also noted on the walls surrounding it.- Clean up the exhaust hood and surrounding areas and ensure to regularly clean and maintain.2. The lids of bins for various bulk food items in the back kitchen area were observed with food debris and dirt.- Clean the lids and ensure they are maintained in sanitary conditions at all times to prevent potential contamination of food.3. Accumulation of food debris, clutter and dirt observed throughout the facility, including the hard-to-reach areas.- Clean, remove unnecessary items, arrange and organize the facility.A facility where food is being prepared must be maintained in an organized manner for ease of cleaning and to prevent pest harborage.
  4. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were observed on all food preparation tables in the kitchen with no sanitizer residue detected in them/in sanitizing solution.- Operator was instructed to place clean wiping cloths in a bucket of sanitizing solution.Ensure all cleaning cloths used on food contact surfaces are placed in sanitizing solution in between use or must have adequate sanitizing solution residue in them.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Personal items such as impact driver, drill bits and drinking cups belonging to staff were observed to be placed on the food preparation table opposite cooler #5.Please designate a specific area/shelf for staff belongings and refrain from placing on food contact surfaces.2. Various food items such as stacked buckets of soy sauce, bins/containers of flour, canola oil were observed to directly be placed on the floor in the kitchen back area.- Please ensure all foods/boxes of foods are stored at least 6 inches off the floor.3. Scoops were noted to be stored inside various containers with food items in the facility.- Ensure that scoops are stored in such a manner that the handles do not come in contact with food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two bowls of fried chicken were observed under the food preparation table on the main cookline with internal temperature measured at 16.3 degrees Celsius.Ensure that all high-risk foods are always stored at 4 degrees Celsius or less or greater than 60 degrees Celsius.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • At the handwashing station near the main cooking line:1. Hot running water was not available, only cold water was supplied at the time of inspection.- Fix the hot water faucet and ensure that hot and cold running water are available at all times to facilitate proper hand hygiene.2. Access was obstructed by a garbage bin and cooking oil at the time of inspection.- Please remove items from the front of the handwashing sink.Ensure that handwashing sinks are accessible and clear at all times during operation to facilitate 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?
      • The weather stripping/vermin proof at the back door was in disrepair. - Replace weather stripping/vermin proof to prevent pest entry and maintain a sanitary environment.
    • 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 in the front dishwashing area was in disrepair. Cardboards were used as a liner on the floor. The floor in front of the standing refrigerator beside cooler #5 was also noted to be in disrepair.- Remove the cardboards and repair/fix all floors in disrepair.Floors should be smooth, easily cleanable, non-absorbent and durable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The exhaust hood above the cookline was observed to be covered with a lot of debris/soot, grease build-up was also noted on the walls surrounding it.- Clean up the exhaust hood and surrounding areas and ensure to regularly clean and maintain.2. The lids of bins for various bulk food items in the back kitchen area were observed with food debris and dirt.- Clean the lids and ensure they are maintained in sanitary conditions at all times to prevent potential contamination of food.3. Accumulation of food debris, clutter and dirt observed throughout the facility, including the hard-to-reach areas.- Clean, remove unnecessary items, arrange and organize the facility.A facility where food is being prepared must be maintained in an organized manner for ease of cleaning and to prevent pest harborage.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    4 infractions

    • 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 automatic function does not work and water must be turned on and off from the shut off valve below the sink.- Fix or install a new faucet at the handwashing sink. Faucet must be easy to use to facilitate 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 large gap along the corners of the back exterior door and at the bottom of the storage room door and at the base of the front entrance door. The back door was left open.- Seal all exterior entry points, declutter the food establishment and ensure exterior doors are not left opened.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Leak observed at the 2-compartment sink faucet. - Fix the plumbing issues.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Feb. 13, 2025: More cleaning required. 1. There was an accumulation of grease and food debris on the ventilation canopy, walls, and floors in the cooking area. 2. The boiler room was disorganized, and the surfaces were dirty.- Clean the ventilation canopy, walls, floors, and boiler room surfaces. Follow the written cleaning schedule to maintain the food establishment in a clean and sanitary condition. The person in care and control must check and sign off on the cleaning schedule duties daily.
  7. Monitoring Inspection

    7 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Food handling continued with no running water available in the food establishment.A food establishment cannot operate without running hot and cold water.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The soap at the handwashing station near the main cooking line was stored in a squeeze bottle. - Provide liquid soap in a pump or motion sensor dispenser to facilitates proper hand hygiene
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • There was no running hot and cold water available in the food establishment.Repair all deficiencies in the plumbing system and restore hot and cold running water.
    • 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 large gap along the corners of the back exterior door and at the bottom of the storage room door and at the base of the front entrance door. The back door was left open.- Seal all exterior entry points, declutter the food establishment and ensure exterior doors are not left opened.
    • 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?
      • Pest control records were not available. Submit the pest control reports for the last 3 months to an Alberta Health Services, Executive Officer for review. Ensure pest control reports are maintained and available upon request.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was water infiltration from the ceiling above the mechanical room due to a plumbing leak. Fix the leak and remove all water damaged and potentially mould contaminated ceiling materials above the mechanical room. Ensure the opened area is clean and dry. Schedule an inspection with an Alberta Health Services, Executive Officer to inspect the opened area before reconstructing with new materials.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was an accumulation of grease and food debris on the ventilation canopy, walls, and floors in the cooking area. 2. The boiler room was disorganized, and the surfaces were dirty.- Clean the ventilation canopy, walls, floors, and boiler room surfaces. Follow the written cleaning schedule to maintain the food establishment in a clean and sanitary condition. The person in care and control must check and sign off on the cleaning schedule duties daily.
  8. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizer solution available on-site was too strong. Destroyed the dye in the testing strips. - Chlorine sanitizers must be used between 100-200 ppm. Using chlorine at higher concentrations could lead to chemical contamination of foods. - Mix 1/2 teaspoon of unscented household chlorine/bleach per liter of water. Use chlorine test strips to verify the concentration.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A staff member was observed to use a re-usable glove for food handling.- Ensure staff are practicing good hygiene at all times and that food is handled in a manner which prevents contamination. Do not use re-usable glove for food handling, instead wash hands and don single-use disposable gloves if required. Discard single-use gloves after they've become contaminated or when they have been removed.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • No sneeze guard available at the veggie cooler in the self-service area. - Install a sneeze guard or cover foods at all times or cease using the cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooler was in disrepair but there several high-risk foods such as kimchi, rice cakes, chopped onions stored in the cooler. Internal temperature was measured at 22.5C. - Discarded. - Fix the cooler and do not store any perishable foods in the cooler until it has been serviced and can maintain a temperature of 4C or less at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towels available at the handwashing sink in the staff bathroom. - Ensure handwashing sinks are stocked with liquid soap and paper towels in appropriate dispensers at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hose near the hand sink at the back was blocking access to the handwashing sink. - Ensure the handwashing sink is easily accessible at all times.
    • 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?
      • No pest control reports available on-site. - Ensure pest control reports are available for review upon request.
    • 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?
      • ***Outstanding violation***1) Observed a large gap at the corners of the back exterior door and alongside the bottom of the storage room near the entrance and the front entrance. - Seal the gap to prevent the entry of pests into the facility.2) Backdoor was completely left open at the time of inspection. - Ensure the door is shut at all times and seal the door to prevent the entry of pests into the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Observed an accumulation of food debris and dirt in the hard-to-reach areas throughout the facility. - Clean and maintain in a clean and sanitary condition.2) The boiler room is unorganized and dirty. - Clean and organize. Remove any miscellaneous items.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***Recurrent Violation***Grease buildup observed on hood ventilation canopy, walls, floors in the cooking area. - Clean and maintain in a clean and sanitary condition at all times.
  9. Demand Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer in bucket was measured at 10 ppm. - Ensure the sanitizer solution is changed at adequate intervals. Chlorine sanitizer solutions must be used at 100 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • No sneeze guard available at the veggie cooler in the self-service area. - Install a sneeze guard or cover foods at all times or cease using the cooler.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Several large buckets of sauce were directedly stored on the floor in the back storage area. - Ensure all foods are stored at least 6 inches off of the floor. 2) Raw meats were stored above ready to eat foods and vegetables in the walk-in cooler. - Ensure all raw meats are stored below ready to eat foods, vegetables and cooked foods.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Large containers of high-risk foods were left out in room temperature. These included: cooked chicken measured at 17.5C, raw beef in marination at 9.5C- All high-risk foods must be stored at a temperature of 4C or less or greater than 60C all times. - Cooked chicken was discarded. - Raw beef was placed in the cooler. 2) Raw frozen bags of chicken and pork were observed thawing in room temperature. - Do not thaw foods in room temperature. Use of the following approved methods to thaw foods. - In the cooler ahead of time- Under running cold water- While cooking- In the microwave if being cooked or consumed immediately after.
    • 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?
      • Observed a large gap at the corner of the back exterior door and alongside the bottom of the storage room near the entrance. - Seal the gap to prevent the entry of pests into the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Lots of water pooling on the floor in the utility closet. Operator advise the leak is from the washing machine and staff are no supposed to use. - Resolve the leak or remove the washing machine. Walls in this area will likely have mold growth and must be replace if mold is detected in this area.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor unfinished under the 2-compartment sink where the grease trap was previously located. - Finish the floor. All surfaces must be smooth, easy to clean and impervious to moisture.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease buildup observed on hood ventilation canopy and walls in the cooking area. - Clean and maintain in a clean and sanitary condition at all times.
  10. Risk Management Inspection

    0 infractions

  11. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Rice noodles under refrigeration in the buffet area measured 8.5C.Store perishable foods at 4C or less under refrigeration.2) Glass noodles in the hot holding unit at the buffet table measured 55.8C.Store perishable foods at 60C or higher during hot holding
  12. Demand Inspection

    12 infractions

    • 01. Is the food facility in compliance with verbal and/or written approvals and/or orders issued by an Executive Officer, and is the Executive Officer able to exercise their duties without obstruction or interference?
      • The operator was argumentative and did not close the food business operation despite the Executive Officer of Alberta Health Services issuing the verbal order repeatedly along with repeatedly explaining the severity of the health violations. The situation escalated and led to involvement of the Calgary Police Service. Comply with the Executive Officer's closure order issued by Alberta Health Services.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Used cleaning cloths were stored on food preparation surfaces.Keep cleaning cloths immersed in an approved sanitizing solution such as 100 ppm chlorine between uses.2) Chlorine sanitizer in a spray bottle measured 50 ppm.Use chlorine sanitizer at 100 ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The kitchen handwashing sink was situated adjacent to a food preparation surface without adequate clearance or a physical barrier in between.Provide adequate clearance of 18 inches (45cm) or more between the kitchen handwashing sink and the food preparation surface or install a splashguard protection barrier of sufficient size.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal items in the dry storage area were stored in contact with packaged foods.Store personal items away from the food handling areas and in a manner that avoids direct contact with food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Partially frozen raw meats were thawing on the counter at room temperature. Thaw foods in one of the following ways: 1) under cold running water, 2) in a cooler at 4C or less, 3) in a microwave, or 4) as part of cooking.2) Glass noodles in the hot holding unit at the buffet table measured 55.8C.Store perishable foods at 60C or higher during hot holding.3) Steamed rice in a wooden barrel in the buffet area measured 45.4C. Rice was stored without temperature control. Discard the steamed rice. Do not store perishable foods in the danger temperature zone between 4 to 60C.4) Rice noodles under refrigeration in the buffet area measured 8.5C.5) Rice cakes in a cooler measured 7C.Store perishable foods at 4C or less under refrigeration.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Following the sanitizing cycle of the low temperature dishwasher, no chlorine residual was detected.Repair the dishwasher so that it meets sanitizing requirement such as 100 ppm chlorine.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The dishwasher sanitizer concentration was not monitored daily.Implement and maintain a daily food safety checklist including monitoring and recording sanitizer concentrations of surface sanitizer and dishwasher sanitizer and food temperatures in cold and hot holding units.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) The paper towel dispenser at the kitchen handwashing sink was not operational.2) Paper towels were stored on a shelf at the handwashing sink in the server area.Store paper towels in suitable dispensers at all handwashing sinks.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Waste matter from the grease interceptor was leaking onto the floor of the food preparation and dishwashing area. Food handlers were observed walking on the contaminated floor to other parts of the kitchen.Service the grease interceptor and provide documentation of the work completed.Clean and disinfect the kitchen floor and all other contaminated surfaces.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Operators violated the conditions agreed upon before opening the food establishment to only cook under an approved ventilation system in the kitchen.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) The food preparation sinks were filthy with food particles. Water was also draining slowly.Repair the kitchen sink plumbing to remove the blockage and ensure waste matter is disposed into a properly operating waste water system.Clean and sanitize the food preparation sinks.2) Ventilation in the dining room was inadequate for grease producing cooking.Cease all grease producing cooking in the dining room and provide a written plan to reflect the changes made to the food service operation to meet regulations and codes from all regulatory agencies. Alternatively, retain the services of a qualified technician to assess the ventilation system based on the volume of grease laden cooking at tables throughout the dining room. Follow through with all requirements/ recommendations to correct deficiencies. Provide documentation from City of Calgary - Safety Codes confirming that the ventilation is adequate for cooking in the dining room.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The top surface of the cooler located by the walk-in cooler is not smooth, and easily cleanable. - Top surface must be replaced with a material that is smooth, easily cleanable and impervious to moisture such as stainless steel. 2) Gasket in prep cooler on the main line is fixed with tape and not easily cleanable - Replace. The issues noted above were from the previous inspection and were not observed at today's inspection. Will follow-up next time.
  13. Initial Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The top surface of the cooler located by the walk-in cooler is not smooth, and easily cleanable. - Top surface must be replaced with a material that is smooth, easily cleanable and impervious to moisture such as stainless steel. 2) Gasket in prep cooler on the main line is fixed with tape and not easily cleanable - Replace.
  14. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizers in spray bottles were too strong.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No chlorine detected in the mechanical low temperature dishwasher. No detergent connected to the dishwasher.
    • 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?
      • No active pest control and monitoring program in place. Mice droppings found in the utility room. clean the droppings and sanitize the area. Contact a professional pest control company to eliminate pest and monitor any pest activity.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) A cooler was placed within the soiled dishwashing area. The top of the cooler is not smooth, and easily cleanable. - Cooler to be moved to back area of the kitchen. - Top surface must be replaced with a material that is smooth, easily cleanable and impervious to moisture such as stainless steel. 2) Gasket in prep cooler on the main line is fixed with tape and not easily cleanable - Replace.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Several areas of the kitchen and kitchen equipment require a deep cleaning.
  15. Demand 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?
      • 1) Leak observed in the walk-in cooler2) Floor in walk-in cooler in poor shape, rusted and not smooth.3) Wall damaged by the walk-in cooler4) No utility sink provided.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Several areas of the kitchen and kitchen equipment require a deep cleaning.