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Chengdu Hotpot Restaurant

14 - 5220 4 Street NE Calgary AB T2K 5X4 · Food - General

3 inspections

  1. Risk Management Inspection

    5 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?
      • Pest control records were not available. Pest control records must be readily available upon the request of a Public Health Inspector. Obtain the pest control records and ensure they are retained onsite for review.
    • 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 were several holes on the wall near the sauce station. The walls must be maintained in good repair. Ensure all surfaces in a food establishment is smooth, durable, and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The exterior of the bulk containers were heavily soiled with food debris and grime. Food equipment must be maintained in a clean and sanitary manner. Thoroughly clean the exterior and interior of the bulk containers on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was food debris and spillage in the following areas:1 Underneath the storage racks in the walk-in coolers.2. Underneath the dry storage racks.3. Underneath the prep coolers.Thoroughly clean the indicated areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There were splashes of food debris on the wall near the sauce station. The facility must be maintained in a clean and sanitary manner. Thoroughly clean the indicated areas above and ensure these areas are cleaned on a regular basis.
  2. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were several wet cleaning cloths stored on food contact surfaces. Cleaning cloths must be stored in the sanitizer solution when not in use to prevent the growth and spread of bacteria when cleaning food contact surfaces. The operator placed the cleaning cloths in the sanitizer solution at the time of the inspection.
    • 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. Pest control records must be readily available upon the request of a Public Health Inspector. Obtain the pest control records and ensure they are retained onsite for review.
    • 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 were several holes on the wall near the sauce station. The walls must be maintained in good repair. Ensure all surfaces in a food establishment is smooth, durable, and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ladle was in disrepair. There was build up of food debris and grime on the handle. Food utensils and equipment must be maintained in good repair to facilitate cleaning. Replace utensils once they are damaged and in no longer in good repair. The operator discarded the ladle at the time of the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The exterior of the bulk containers were heavily soiled with food debris and grime. Food equipment must be maintained in a clean and sanitary manner. Thoroughly clean the exterior and interior of the bulk containers on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was dust and grease accumulation on the ceiling throughout the kitchen. 2. There were splashes of food debris on the wall near the sauce station. The facility must be maintained in a clean and sanitary manner. Thoroughly clean the indicated areas above and ensure these areas are cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was food debris and spillage in the following areas:1 Underneath the storage racks in the walk-in coolers.2. Underneath the dry storage racks.3. Underneath the prep coolers.Thoroughly clean the indicated areas.
  3. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Hoisin sauce and coconut milk were stored in open cans in the standing cooler.Ensure that food items are removed from cans once they are open. Transfer the food into food safe bags or containers for long-term storage.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chemical sanitizing dishwasher did not have chlorine sanitizer.Obtain sanitizer for the dishwasher. Dishes must be manually sanitized in the 2-compartment sink in an approved sanitizing solution.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was food debris and spillage in the following areas:1 Underneath the storage racks in the walk-in coolers.2. Underneath the dry storage racks.3. Underneath the prep coolers.Thoroughly clean the indicated areas.