Chai Shai Cafe
1121 - 3730 108 Avenue NE Calgary AB T3N 1V9 · Food - General
7 inspections
- Risk Management Inspection
3 infractions
- 20. Do food handlers at the facility have adequate food safety training?
- There was no evidence of food safety training.Provide evidence of approved food safety training.
- 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 exterior wall at the back of the kitchen. A piece of cardboard was used to cover the hole.Repair the wall. All surfaces must be smooth, non-absorbent to moisture and easy to clean.2) Edges of the drop ceiling in the kitchen were constructed with untreated wood near the side storage area. 3) The table support at the back of the kitchen was constructed with untreated wood.4) Flour and sugar were stored on unfinished wooden planks, which were supported by cushion pads.Seal untreated wood and remove cushion pads as they cannot be easily clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was a buildup of debris throughout the food establishment including but not limited to walls, floors, drawers, food preparation tables and the front service area.Conduct a thorough cleaning.
- 20. Do food handlers at the facility have adequate food safety training?
- Monitoring Inspection
7 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- There was a cell phone on a food preparation table.The cell phone was taken to a separate area for storage during the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Unsalted butter was stored without temperature control. Butter measured 21.3C.Butter was stored in a cooler during the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cakes with whipped cream measured 7C in the display case.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)?
- The operator indicated that sometimes dishes were sanitized using hot water from the faucet. Hot water measured 55C max at point of use.To achieve sanitizing results, hot water must be at least 77C. The operator will use 100 ppm chlorine for sanitizing dishes moving forward.
- 20. Do food handlers at the facility have adequate food safety training?
- There was no evidence of food safety training.Provide evidence of approved food safety training.
- 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 exterior wall at the back of the kitchen. A piece of cardboard was used to cover the hole.Repair the wall. All surfaces must be smooth, non-absorbent to moisture and easy to clean.2) Edges of the drop ceiling in the kitchen were constructed with untreated wood near the side storage area. 3) The table support at the back of the kitchen was constructed with untreated wood.4) Flour and sugar were stored on unfinished wooden planks, which were supported by cushion pads.Seal untreated wood and remove cushion pads as they cannot be easily clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was a buildup of debris throughout the food establishment including but not limited to walls, floors, drawers, food preparation tables and the front service area.Conduct a thorough cleaning.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher was in disrepair and not working at the time of inspection.- Operator was instructed the appropriate use of manual dishwashing in the 2-comp sink.- Please ensure to get the necessary dishwasher repairs done.**Updated 2024-11-27**Dishwasher repairs were completed. Maximum temperature reached after 3 cycles was 54.3 C. Dishwasher was operating without sanitizer connected.- Operator is to ensure dishwasher is connected to an appropriate sanitizing solution.
- 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) At least 2 holes of approx. 6 inches diameter were cut through the inside and exterior walls for ventilation in the kitchen. Mesh was taped over drywall and cardboard to be placed over holes when not in use. Please properly install an approved ventilation system as required. Refinish walls so they are smooth, nonabsorbent and easily cleanable.2) Edge of drop ceiling in kitchen was not finished near side storage area. Area was open to above and wooden supports were not finished. Please properly finish so entire area is smooth, nonabsorbent and easily cleanable.3) Wooden supports for back prep area were not bare and unfinished. Please replace or finish so all surfaces are smooth, nonabsorbent and easily cleanable.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher was in disrepair and not working at the time of inspection.- Operator was instructed the appropriate use of manual dishwashing in the 2-comp sink.- Please ensure to get the necessary dishwasher repairs done.**Updated 2024-11-27**Dishwasher repairs were completed. Maximum temperature reached after 3 cycles was 54.3 C. Dishwasher was operating without sanitizer connected.- Operator is to ensure dishwasher is connected to an appropriate sanitizing solution.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
8 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?
- Two open canned food items were stored in the prep line cooler next to the refrigerator.- Operator voluntarily transferred all food items to food grade containers.- Make sure once canned food item is opened, food should then be transferred to a food-grade container.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Two expired whipping cream cartons were found in the stand-up refrigerator at the time of inspection. Operator immediately discarded the products.- Please ensure all food products are within their best-before dates.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Scoops for bulk items were stored in the containers, with handles covered in product. Operator removed scoops from food.- Ensure all scoops are stored away from the food product or in a separate food-safe container to prevent the risk of contamination of the bulk ingredients.2. Food items were observed stored on the floor in the dry storage area. Operator relocated food items onto shelves.- Please ensure all food products are stored in a safe and sanitary manner at least 15 cm (6 in.) off the ground.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- No working probe or infrared thermometer was available in the facility at the time of inspection.- Ensure working thermometer is available to check food temperatures regularly.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher was in disrepair and not working at the time of inspection.- Operator was instructed the appropriate use of manual dishwashing in the 2-comp sink.- Please ensure to get the necessary dishwasher repairs done.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Operator was not able to demonstrate proper use of the 2-compartment sink for dishwashing purposes. Proper sanitizing step was not followed, as operator was using hot water to sanitize dishes.- Operator was informed on how to properly use the 2-comp sink for sanitization.- Ensure to fully submerge all dishes, utensils, and equipment in the available 100-ppm chlorine solution for atleast 2 minutes to sanitize.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No test strips for dishwashing and surface sanitizer were available in facility at the time of inspection.- Acquire test strips to check sanitizer concentration.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Both handwashing stations in the back kitchen were not supplied with paper towels. Operator installed paper towels during inspection. - Ensure all hand wash sinks are fully stocked at all times with soap, paper towels, hot and cold running water supply.
- 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?
- Initial Inspection
0 infractions
- Demand Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Not all equipment was able to fit inside dishwasher and a chemical sanitizer was not provided for manual dishwashing. Please obtain sanitizer for dishwashing purposes.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Sanitizer test strips were not provided for chlorine. Please obtain.
- 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) Oven was set on top of an unfinished wooden pallet. Please remove pallet or provide proper riser that can be easily cleaned.2) The wooden frames for the front service shelves were bare and unfinished. Please seal.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?