Cheng Du Street Food
28 - 132 3 Avenue SE Calgary AB T2G 0B6 · Food - General
6 inspections
- Monitoring Inspection
4 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 1) Eggs are stored over vegetables in the fridge.-Store raw meat and eggs beneath vegetables2) Food is stored around the kitchen handwashing sink as operator keeps using it as a prep station after covering the sink with a metal plate.-Do not store food around the handwashing station
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Noodles being soaked at room temperature.-Maintain perishable foods <4C or >60C-Operator stored the noodles in the fridge
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Kitchen handsink again obstructed by metal plate.-Instructed operator to remove the metal plate from the facility-Do not obstruct the handwashing sink
- 23. Is the facility maintained in a clean and sanitary condition?
- There is an accumulation of debris beneath the wok station.-Clean
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Demand Inspection
0 infractions
- Demand Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Kitchen handwashing sink was again obstructed with metal plate. Explained to operator that the sink is never to be obstructed, and to remove the metal plate from the facility.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1) The chlorine-based surface sanitizer was tested to be 50ppm which is too weak. The solution should be mixed to 100ppm. The solution was remixed at the time of the inspection. 2) Dirty cleaning cloths were being stored on food contact surfaces. The cloths were discarded at the time of the inspection. Please store cleaning cloths in an approved sanitizer solution.
- 09. Are chemicals stored and handled in a safe manner?
- The chlorine-based surface sanitizer solution was unlabelled. Please ensure that all chemicals including the surface sanitizer bottles are labelled such that the contents can be identified and safely used.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The back kitchen hand washing sink was not being used and a piece of stainless steel was placed over the hand sink basin. The sink was also not stocked with liquid hand soap. Please remove the stainless-steel piece covering the basin and re-stock the sink with liquid hand soap such that it can be used by food handlers to wash their hands frequently.
- 23. Is the facility maintained in a clean and sanitary condition?
- The ceiling air vents and ceiling tiles around the mechanical ventilation room had a build-up of dust. Please clean the dust.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
0 infractions