Bamboo Gardens
1603 18 Street NE Calgary AB T2E 4W2 · Food - General
2 inspections
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Discard all damaged and heavily dirty cloths
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Vear clean aprons
- 23. Is the facility maintained in a clean and sanitary condition?
- Deep cleaning is needed - there is some grease and debris build up around the edges of walls, as well as between and behind equipment. Please do a deep cleaning in the kitchen and get rid of all of that build up. While doing this cleaning de-clutter and remove any items which do not need to be kept in the kitchen or are not used often.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Probe thermometer with min/max function was not operational.Requirement: Repair or replace the thermometer. Test the dishwasher final rinse temperature daily and ensure it reaches minimum 71C.
- 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 finish on the shelving in the walk in cooler is chipped and not in good condition. Re-paint or refinish shelving and ensure all shelving is smooth and easy to clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- Deep cleaning is needed - there is some grease and debris build up around the edges of walls, as well as between and behind equipment. Please do a deep cleaning in the kitchen and get rid of all of that build up. While doing this cleaning de-clutter and remove any items which do not need to be kept in the kitchen or are not used often.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?