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Chine Hot Pot & Noodles

1110 - 11 Royal Vista Drive NW Calgary AB T3G 0N2 · Food - General

3 inspections

  1. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Food debris were observed on the meat slicer. - The slicer and all food contact surfaces must be cleaned and sanitized every 2 hours at a minimum.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The perishable foods stored in the topping cooler in the dining area were measured between 9-10C.- Repair the cooler. All perishable foods under refrigeration must be stored in at 4C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water tap at the handwashing sink located on the main cooking line is in disrepair and cannot be turned on. - All handwashing sinks must be supplied with hot and cold water. Please Fix immediately.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The curtains at the entrance to the kitchen were extremely dirty. - Remove and replace with a surface that is easy to clean and sanitize.
  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer in one of the spray bottles was measured at 0 ppm while in the one of the other spray bottles it was measured more than 200ppm.*The operator prepared a new solution for one of the spray bottles which was tested at 100ppm while the other spray bottle was diluted, and which was tested at 100ppm.-Ensure that the bleach sanitizer is maintained at 100ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The food in the inserts as well as inside the prep cooler was not covered.-Ensure that the food is always covered to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Empty trays were stored on the garbage bin.When asked the operator mentioned that they did not have enough storage space.-Ensure that food trays are not stored with or on the garbage bin to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Ice scoops were stored in stagnant water.*The operator stored the scoops in the ice water.-Ensure that the ice scoops are stored in ice water.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sukiyaki sauce and tomato paste were stored at room temperature and were measured at 19 degrees and 18 degrees C respectively.*The sukiyaki sauce and the tomato paste were discarded.-Ensure that the perishable food is stored either at 4 degrees C or less or at 60 degrees C or greater.-Ensure that the inserts are not overstocked and filled up to the insert fill line for properly cooling of the inserts.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The chopping boards in the facility had deep knife gorges. -Resurface/purchase new chopping boards to prevent cross contamination.2) Clean utensils were stored in dirty container.-Ensure that the clean utensils are stored in clean containers, and clean and dirty utensils are not stored together.
  3. Initial Inspection

    0 infractions