Skip to content
Loading map…

Chicken Family

3 - 8 Weston Drive SW Calgary AB T3H 5P2 · Food - General

6 inspections

  1. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Open jars of mayonnaise were left out at room temperature. - Mayonnaise discardedProduct is to be refrigerated after opening as per instructions on the label.
    • 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?
      • The back door was propped open and there was a gap in between the screen door and the door frame Ensure screen door is properly installed so that there are no gaps that would allow entry of pests
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Small under the counter cooler measured at 16CMaintenance has been called to repair unit. No perishable foods are to be stored in this cooler until unit can maintain a temperature of 4C or below
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Cleaning required in hard-to-reach areas (ie. in between chest freezer and fridge)2. Debris and spill accumulated on wooden shelving unit in the kitchen
  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.Dust was noted on the ceiling above the 2-compartment sink.Ensure the indicated areas are clean and maintained in a sanitary condition at all times.2. No written sanitation procedures.
  3. Risk Management Inspection

    3 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 record was not available.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food Safety Certification was taken back in 2015. Additional food safety training required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.Dust was noted on the ceiling above the 2-compartment sink.Ensure the indicated areas are clean and maintained in a sanitary condition at all times.2. No written sanitation procedures.
  4. Monitoring Inspection

    9 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Rice scoop was stored in water at 19.9°C.Store rice scoop in ice water at 4°C or less, hot water at 60°C, sanitizer solution at the correct concentration or clean and sanitize after each use.2. Cutting board of tofu and hot peppers were being placed on the dishwashing counter directly beside dishwasher.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Large pots of cooked Gosari placed on the floor to cool. Ensure hot foods are properly cooled in an ice bath.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Large pot of beef bones was being thawed at room temperature in still waterProperly thaw frozen foods in cool running water or in the cooler2. Dried vegetables were being rehydrated at room temperature. Dried vegetables are to be rehydrated in the cooler
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Ambient air temperature for small prep cooler located at the front service area measured at 11CEnsure all cold foods maintain an internal temperature of 4C or below
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Ongoing violation:No chlorine was detected in the low temperature dishwasher.The chlorine line was hooked up.Recurring violation:No chlorine was detected in the low temperature dishwasher.The chlorine line was not hooked up.Previous violation:No chlorine was detected in the low temperature dishwasher. Fix dishwasher and ensure there is 100ppm chlorine. Not using re-usable utensils or dishes for customers. Sanitize in the sink with 100ppm chlorine for 2 minutes until the dishwasher is fixed.
    • 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 record was not available.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food Safety Certification was taken back in 2015. Additional food safety training required.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Gap was noted on the back storage room ceiling.Close the gap.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Ventilation canopy filters were accumulated with grease deposits and other residues.2. Microwave was dirty and had food debris build up.3. Dust was noted on the ceiling above the 2-compartment sink.4. Bulk food container lids were dirty and had debris build up.5. Underneath the prep cooler and dishwasher area were dirty.6. Debris accumulation on dry storage shelving unitEnsure the indicated areas are clean and maintained in a sanitary condition at all times.6. No written sanitation procedures.
  5. Risk Management Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Condiments were stored on the counter.2. Rice scoop was stored in water at 19.9°C.Condiments were kept in the cooler.Store rice scoop in ice water at 4°C or less, hot water at 60°C, sanitizer solution at the correct concentration or clean and sanitize after each use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Soup containers were stored closed to the back exit door cooling at 34°C.2. Rice cooker was measured at 34.5°C.1. Keep food in ice bath to rapidly cool the food.2. Rice was discarded.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Ongoing violation:No chlorine was detected in the low temperature dishwasher.The chlorine line was hooked up.Recurring violation:No chlorine was detected in the low temperature dishwasher.The chlorine line was not hooked up.Previous violation:No chlorine was detected in the low temperature dishwasher. Fix dishwasher and ensure there is 100ppm chlorine. Not using re-usable utensils or dishes for customers. Sanitize in the sink with 100ppm chlorine for 2 minutes until the dishwasher is fixed.
    • 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 record was not available.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Gap was noted on the back storage room ceiling.Close the gap.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Ventilation canopy filters were accumulated with grease deposits and other residues.2. Microwave was dirty and had food debris build up.3. Dust was noted on the ceiling above the 2-compartment sink.4. Bulk food container lids were dirty and had debris build up.5. Underneath the prep cooler and dishwasher area were dirty.Ensure the indicated areas are clean and maintained in a sanitary condition at all times.6. No written sanitation procedures.
  6. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Condiments were stored on the counter.2. Rice scoop was stored in water at 19.9°C.Condiments were kept in the cooler.Store rice scoop in ice water at 4°C or less, hot water at 60°C, sanitizer solution at the correct concentration or clean and sanitize after each use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Soup containers were stored closed to the back exit door cooling at 34°C.2. Rice cooker was measured at 34.5°C.1. Keep food in ice bath to rapidly cool the food.2. Rice was discarded.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Recurring violation:No chlorine was detected in the low temperature dishwasher.The chlorine line was not hooked up.Previous violation:No chlorine was detected in the low temperature dishwasher. Fix dishwasher and ensure there is 100ppm chlorine. Not using re-usable utensils or dishes for customers. Sanitize in the sink with 100ppm chlorine for 2 minutes until the dishwasher is fixed.
    • 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 record was not available.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Gap was noted on the back storage room ceiling.Close the gap.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Ventilation canopy filters were accumulated with grease deposits and other residues.2. Microwave was dirty and had food debris build up.3. Dust was noted on the ceiling above the 2-compartment sink.4. Bulk food container lids were dirty and had debris build up.5. Underneath the prep cooler and dishwasher area were dirty.Ensure the indicated areas are clean and maintained in a sanitary condition at all times.6. No written sanitation procedures.