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Daai Yun Food Inc. - Events

6303 Thorncliffe Drive NW Calgary AB T2K 3A8 · Food - Special Event

7 inspections

  1. Demand Inspection

    0 infractions

  2. Demand Inspection

    0 infractions

  3. Demand Inspection

    0 infractions

  4. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Container of raw chicken was left on the counter without temperature control. Chicken was measured at 10.4 degrees C. Place container of chicken in an ice bath and store perishable food at 4.0 degrees C or below.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No temporary handwash sink at the booth. Temporary handwash sink was shared with the other booth.Provide temporary handwash sink at the booth for handwashing,
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this special event vendor (Non-Critical)?
      • Permit Restriction in the Cultural Centre kitchen.No deep frying or extensive grease producing cooking.Deep frying chicken balls and French Fries with counter domestic fryers.Asked owner to follow the Cultural Centre kitchen permit restriction.
  5. Demand Inspection

    0 infractions

  6. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) No food safe surface sanitizer during inspection.- Operator took out hand sanitizer instead of surface sanitizer for work and prep surfaces.- Operator had to source bleach solution with a bottle from neighbouring vendors and was tested at 100ppm. Operator was advised to bring own sanitizer solution for future events.2) No test strips available.- Bring test strips for surface sanitizer solution to monitor concentration of solution.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Vendor had two containers of curry sauce with no hot holding unit but had one hotplate.- Operator was ordered to combine the sauce into one pot and use the hotplate to maintain 60C and refrain from separating the curry sauce and leaving out at room temperature.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Operator had plans to serve samples of cooked curry fish balls without hot holding unit. Samples were placed on the counter at the front. - Operator was ordered to discard the fish balls and to refrain from serving samples if they do not have hot holding unit to maintain hot foods above 60C.
    • 22. Is the temporary food establishment properly constructed, configured and maintained?
      • Update September 13, 2024 at Chinese Lantern Festival:- Same issue as previous event. Operator needs to ensure fridge has enough space for all their food products as the chest coolers were meant for quick transport of food products only and not for extended cold holding. - Items were later moved to electric cooler.Ice boxes were being used to store curry fish balls. The curry fish balls were still frozen (measured at approximately -5C) when checked.The one electric cooler (i.e. small refrigerator) was filled with Taiwanese popcorn chicken and could not accommodate the storage of curry fish balls. When checked later (approximately 30 minutes) the fridge had enough space to fit the curry fish balls. Inspector ordered the fish balls in the ice box to be moved to the fridge.REQUIREMENT: Operator must have enough cold-holding equipment which can maintain a temperature at or less than 4C.
  7. Demand Inspection

    1 infraction

    • 22. Is the temporary food establishment properly constructed, configured and maintained?
      • Ice boxes were being used to store curry fish balls. The curry fish balls were still frozen (measured at approximately -5C) when checked.The one electric cooler (i.e. small refrigerator) was filled with Taiwanese popcorn chicken and could not accommodate the storage of curry fish balls. When checked later (approximately 30 minutes) the fridge had enough space to fit the curry fish balls. Inspector ordered the fish balls in the ice box to be moved to the fridge.REQUIREMENT: Operator must have enough cold-holding equipment which can maintain a temperature at or less than 4C.