Chopstix Filipino Restaurant
5315 17 Avenue SE Calgary AB T2A 0W2 · Food - General
7 inspections
- Risk Management Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No waterproof high temperature thermometer available to check the dishwasher. Provide a waterproof high temperature thermometer and test dishwasher daily.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) No cleaning schedule. Provide a cleaning schedule2) No temperature charts for coolers, freezers, dishwasher and food surface sanitizer. Check and record coolers, freezers, dishwasher and food surface sanitizer daily.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
6 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1) Container of gravy was stored next to dirty pans by the main cook line. Do not store food next to dirty dishes. 2) Bag of onions were stored directly on the floor.Store foods at least 6 inches off the floor. 3) Containers of food were stored directly on top of food in the main line prep cooler inserts. Do not store containers directly on top of food.4) Knife was stored in slot between two coolers.Provide a knife magnet to store knives.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- June 5, 2026, inspection:Ice machine was not operational. Improper cooling was observed during inspection. Large pot was stored was cooling at room temperature without a cooling aid method such as ice bath.Fix the ice machine and use ice bath to cool down soups. In the meantime, just portion the soups into the smaller containers for cooling.Previous Inspection:Multiple stews and food observed cooling in room temperature. Ensure all foods are maintained under 4 degrees C or above 60 degrees C
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) Front milk cooler was measured at 7.7 degrees C. Fix the cooler and store all cold perishable foods at 4.0 degrees C or below.2) Container of eggs were left out during lunch. Surface of the eggs were measured at 14.0 degrees C. Store whole raw eggs at 7.0 degrees C or below.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No waterproof high temperature thermometer available to check the dishwasher. Provide a waterproof high temperature thermometer and test dishwasher daily.
- 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?
- Back door was propped open with a metal rod.Keep the back door close to prevent pest from entering the facility.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) No cleaning schedule. Provide a cleaning schedule2) No temperature charts for coolers, freezers, dishwasher and food surface sanitizer. Check and record coolers, freezers, dishwasher and food surface sanitizer daily.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
5 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Food items were stored on dirty trolleys close to the dishwashing pit.Ensure all food items are stored away from the dishwashing pit. 2. Food items observed uncovered in the refrigerator and walk-in-cooler with other bins stored on top of prepared produce. Ensure all food items are covered with a lid. 3. Food items observed to be stored in non-food grade containers. Please do not store food items in non-food grade containers.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- ***Repeat Violation***Raw foods observed to be thawing in mechanical room.Previous ViolationBulk food items were stored in mechanical room.-Ensure to store food in a location where floor, walls and ceiling are smooth, easily cleanable and impervious to moisture.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Multiple meat items observed thawing on the counter. Multiple stews and food observed cooling in room temperature. Ensure all foods are maintained under 4 degrees C or above 60 degrees C
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- ***Repeat Violation***1. Ventilation canopy filters appeared dirty.- Clean ventilation canopy filters.2. Baseboard was peeling off from the wall in the kitchen.- Repair the baseboards.
- 23. Is the facility maintained in a clean and sanitary condition?
- ***Repeat Violation*** Hard to reach areas behind standing cooler and prep cooler appeared dirty with food debris.- Clean the hard-to-reach areas.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bulk food items were stored in mechanical room.-Ensure to store food in a location where floor, walls and ceiling are smooth, easily cleanable and impervious to moisture.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. Ventilation canopy filters appeared dirty.- Clean ventilation canopy filters.2. Baseboard was peeling off from the wall in the kitchen.- Repair the baseboards.
- 23. Is the facility maintained in a clean and sanitary condition?
- Hard to reach areas behind standing cooler and prep cooler appeared dirty with food debris.- Clean the hard-to-reach areas.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- **The violation was still outstanding during current inspection**The used ice cream scoops stored in water at room temperature.The operator stated that they use the scoops and keep in water.- Store the scoop in a dipper well or use a clean and sanitized scoop to scoop the ice cream every time.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. The meat packages were store on the floor in walkin freezer.- All the food items must be stored 6 inches above the ground.2. Raw meat and spring rolls were stored in such manner that they are touching each other in a freezer.- Store meat and other food products separately with adequate protection and separation.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The facility did not have appropriate test strips to test the concentration of sanitizing solution. Get the appropriate test strips (Quats).
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The used ice cream scoops stored in water at room temperature.The operator stated that they use the scoops and keep in water.- Store the scoop in a dipper well or use a clean and sanitized scoop to scoop the ice cream.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A few large pots were stored on the floor throughout the kitchen.- Ensure to keep all pots at least 6 inches off the floor.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- A few dishes were observed in hand washing sink.Ensure to keep the sink clear for effective hand washing.The operator removed dishes during inspection.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Ventilation canopy filters appeared dirty.Ensure to clean the canopy filters to prevent any food contamination from the grease drops hanging on the edge and around the filters of the canopy.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?