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Che Bong

103 - 108 3 Avenue SW Calgary AB T2P 0E7 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Tapioca pearls, water chestnut, and mochi toppings were stored at room temperature in plastic containers.-Maintain perishable food products <4C or >60C
    • 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 caulking around the counter of the 2-compartment sink is missing or falling off.-Re-seal the counter
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The utensil holder containers located beneath the tv had debris in them.-Clean holders and store utensils in a sanitary manner
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Flooring and hard-to-reach areas beneath and behind the surfaces in the food handling area had an accumulation of grime and debris.-Clean
  3. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Tapioca pearls, water chestnut, and mochi toppings were stored at room temperature in plastic containers.-Maintain perishable food products <4C or >60C
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff did not describe sanitizing dishes in the dishwashing process. No stoppers were available for the sink.-Obtain a stopper immediately. An email was sent to the owner to notify them that the facility would be closed if one was not obtained-Ensure dishes are washed with detergent, rinsed with water, and then immersed in sanitizer for 2 minutes before air drying
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink was obstructed by equipment at start of inspection.-Ensure the handwashing sink is always accessible
    • 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 caulking around the counter of the 2-compartment sink is missing or falling off.-Re-seal the counter
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The utensil holder containers located beneath the tv had debris in them.-Clean holders and store utensils in a sanitary manner
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Flooring and hard-to-reach areas beneath and behind the surfaces in the food handling area had an accumulation of grime and debris.-Clean
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bags of sugar stored on the floor near the preparation area. Please ensure all food is stored at least 6 inches above the floor to protect it from contamination as moisture can disintegrate the bottom of the bag when mopping. The operator placed the sugar on a counter at the time of the inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • The sanitizer spray bottle did not have a label.All chemical solutions must be adequately labeled with the content inside for staff awareness and safe usage of the product. The operator labeled the spray bottle at the time of 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 operators are washing their food equipment with detergent and rinsing it off. No sanitizing step is performed. All dishes/utensils must be sanitized with an approved sanitizer such as chlorine (bleach) or QUATS, for at least 2 minutes. Please ensure proper dishwashing is followed (1) wash, (2) rinse, (3) sanitize.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for chlorine (bleach) was unavailable at the time of the inspection. Test strips are necessary to obtain to test the concentrations of the sanitizer solution to ensure surfaces are adequately cleaned and sanitized to remove contamination. Obtain chlorine test strips and test the sanitizer solution on a daily basis.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was a bin in the designated hand sink in the front area. Ensure the designated hand sink is always accessible for staff members to perform sufficient hand hygiene. The hand sink must be used to perform hand hygiene only. The operator removed the bin at the time of the inspection.
  6. Initial Inspection

    0 infractions