Chine Legendary Hot Pot & Noodles
8971 Bonaventure Drive SE Calgary AB T2H 2Z5 · Food - General
10 inspections
- Monitoring Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Food in cartons were stored directly on floor under the storage shelves at the dry storage area.-Ensure all food items are stored 6 inches off the ground to protect from possible contamination and facilitate easy cleaning.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The following high-risk foods were left at ambient temperature:1. frozen meat and tendons 2. Pasta and cauliflower in cold water at 12.3*C3. Garlic, ginger and green onions at 15*COperator returned food to cooler/freezer.-Store high risk food at 4*C or less or 60*C and above to prevent microbial growth- Ensure frozen food are being proper thawed at all times by either keeping in the fridge until thawed, microwaving for immediate use or thawing under cold running water.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No test strips were available during inspection.-Ensure valid test strips are available for measuring the sanitizing agent concentration at 100ppm Chlorine and 200ppm Quats.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Food handling permit displayed at the facility had expired. -Ensure valid permit is displayed in a conspicuous place
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas had debris or dirt build-up:1. floor of walk-in freezer2. filters and wall of the vent hood.3. inside of fridge for spices at the entrance of the kitchen-Clean the indicated areas
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Updated February 25, 2025:- Plan still in progress to complete walk-in freezer. Cleaning required in the following areas:- Floors of walk in cooler and freezer.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Several cleaning cloths were observed on the food prep counter throughout the kitchen. - Please ensure cleaning cloths are submerged into 200 ppm Quats or 100 ppm chlorine sanitizer when not in use.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 1. Single use disposable containers and food jugs were stored under the sink at the main cook line.- Please remove all the food items to prevent cross contamination.2. Food was stored on the floor in the walk-in-cooler.- Please ensure food is stored at least 6 inches off the floor.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Bowls without handles were stored in the bulk food container. - Acquire food safe scoop with handles for scooping bulk ingredients.- Operator removed the bowls during inspection to prevent cross contamination. 2. Cellphone was observed in the food handling area.- Operator removed the cellphone during inspection.3. Baskets were being stacked on top of open food ingredients with the bottom of the basket coming into direct contact with the food in the walk-in cooler. - Operator rearranged the baskets in the walk-in cooler.
- 09. Are chemicals stored and handled in a safe manner?
- **Outstanding**Lemon scented bleach used to mix sanitizer. - Use regular household bleach with no scent or other chemicals (fabric guard)
- 09. Are chemicals stored and handled in a safe manner?
- Oxivir-tb disinfectant wipes were observed in the kitchen. - Operator discarded the wipes during inspection. - Ensure staff are not using disinfectant wipes for food prep surfaces.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Unused pots, pans, and utensils were stored under the 2-compartment sink left of the main cook line beside the grease trap. Staff stated that the utensils are not used in any food handling.- Please remove the utensils from the kitchen if not in use, otherwise, clean and sanitize the items and store in appropriate location.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Cleaning required in the following areas:- Floors of walk in cooler and freezer. - Dry food storage area2. Visibly dirty cardboard was observed on the deep fryer in the cook line. - Please remove the cardboard as it is not cleanable.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
6 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Frozen meats were not properly covered in the chest freezer
- 09. Are chemicals stored and handled in a safe manner?
- Lemon scented bleach used to mix sanitizer. Use regular household bleach with no scent or other chemicals (fabric guard)
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No chlorine test strips available
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand wash station in the bar area was blocked by recycle bin and electronic wiring
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Door to staff washroom was left open. Keep washroom door close. Install self closing mechanism
- 23. Is the facility maintained in a clean and sanitary condition?
- Dust and grease accumulation on ventilation canopy
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
7 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Frozen meats were not properly covered in the chest freezer
- 09. Are chemicals stored and handled in a safe manner?
- Lemon scented bleach used to mix sanitizer. Use regular household bleach with no scent or other chemicals (fabric guard)
- 09. Are chemicals stored and handled in a safe manner?
- Spray bottle was not labeled as to its contents. All chemical bottles/ containers are to be properly labeled as to its contents
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No chlorine test strips available
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand wash station in the bar area was blocked by recycle bin and electronic wiring
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Door to staff washroom was left open. Keep washroom door close. Install self closing mechanism
- 23. Is the facility maintained in a clean and sanitary condition?
- Dust and grease accumulation on ventilation canopy
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Risk Management Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Thermometers placed inside the coolers were nonoperational.Ensure functional thermometer are placed inside the coolers.
- 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?
- Gap was observed at the bottom of the back door. Ensure the backdoor weatherstripping is in good repair.
- 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?
- No pest control records available.Pest control record must be available on a monthly basis.
- 20. Do food handlers at the facility have adequate food safety training?
- Food handlers demonstrated lack of knowledge in safe food handling. Ensure staff are updated on food safety training on a monthly basis to increase their knowledge in safe food handling.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
10 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Food containers were not labelled to identify their source. The containers were properly labelled to identify their source.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizing solution available. Sanitizing solution was promptly prepared at 100ppm.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used cleaning cloths were kept on the kitchen and retail counter.The cleaning cloths were promptly washed and kept in the sanitizing solution.Cleaning cloths when not in use must be stored in a sanitizing solution.
- 09. Are chemicals stored and handled in a safe manner?
- Bleach spray bottles were not labelled.The spray bottles were promptly labelled to identify their content.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Dipping sauce cooler at the retail area was not working and measured 18°C.Perishable foods stored inside the dipping sauce cooler were promptly discarded by the operator.Perishable foods under refrigeration must be measured at 4°C or less.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Thermometers stored inside the coolers were out of order.Ensure functional thermometer are kept inside the coolers.
- 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?
- Gap was observed at the bottom of the back door. Ensure the backdoor weatherstripping is in good repair.
- 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?
- No pest control records available.Pest control record must be available on a monthly basis.
- 20. Do food handlers at the facility have adequate food safety training?
- Food handlers demonstrated lack of knowledge in safe food handling. Ensure staff are updated on food safety training on a monthly basis to increase their knowledge in safe food handling.
- 23. Is the facility maintained in a clean and sanitary condition?
- Ventilation canopy was accumulated with grease deposits, dust, grime and other residues. Ensure the ventilation canopy is cleaned, sanitized, free from grease deposits, dust, grime and other residues to prevent grease or condensation from draining or dripping onto food.
- 02. Is all food in this facility from an approved source and/or properly labelled?