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Delicious Country Chinese Restaurant

104 - 303 Centre Street SW Calgary AB T2G 2B9 · Food - General

6 inspections

  1. Demand Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The caulking behind the three-compartment sink was black with mold, mildew, and debris. Please remove the current caulking and replace with new caulking.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Duct tape was observed on the door of the sliding glass cooler. Please remove the duct tape as it is not a cleanable surface.
  2. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The caulking behind the three-compartment sink was black with mold, mildew, and debris. Please remove the current caulking and replace with new caulking.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Duct tape was observed on the door of the sliding glass cooler. Please remove the duct tape as it is not a cleanable surface.
  3. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A surface sanitizer solution was not prepared at the time of the inspection. A 100ppm chlorine solution was mixed by the staff on-site, however, soap was also added to the bleach solution. Do not mix soap with bleach as it can cause a chemical reaction. When mixing a chlorine-based surface sanitizer only mix water and bleach.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food was stored uncovered in the glass door cooler. All food must be stored with a food grade cover in storage to protect from contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Facility is using a chlorine-based surface sanitizer but did not have chlorine test strips on-site. Please obtain chlorine test strips to be able to test and verify the concentration of the surface sanitizers (100ppm).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand washing sink was blocked by dishes in the basin at the time of the inspection. the dishes were removed, and staff were advised to only wash dishes in the three-compartment sink and not the hand washing sink. The hand washing sink must always be free from obstruction to allow food handler to easily wash their hands.
    • 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?
      • One dead mouse was observed in a trap in the kitchen. The facility has a weekly pest control program in place. Please work with the professional pest control company to abate the pest issue.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The caulking behind the three-compartment sink was black with mold, mildew, and debris. Please remove the current caulking and replace with new caulking.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The bamboo wok brushes had duct table around the handle. Please replace the bamboo brushes such that they are in good working condition and free from duct tape which can harbour bacteria and dirt. 2) Duct tape was observed on the door of the sliding glass cooler. Please remove the duct tape as it is not a cleanable surface.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The metal wire fryer baskets had broken and loose wires. Please discard the damaged fryer baskets and replace with ones in good condition with no loose parts. The broken and loose metal wires can break off and be lodged in food being fried.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment had a build-up of grease, grime and food debris:- The coolers (both inside, out and the door seals)- The stove burners - The wooden stools in the kitchen - Food storage bins/containers - On shelving throughout Please deep clean the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A build-up of grease, grime, and food debris was observed throughout the facility. A deep clean is required. When cleaning please pay special attention to the following areas:- Under and behind the cook line- Under the three-comp sink and dishwasher - The walls in the kitchen
  4. Monitoring Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • *NO SANITIZER PREPARED FOR SURFACES IN KITCHEN. DEMONSTRATED HOW TO PREPARE A 100 PPM CHLORINE BLEACH & WATER SOLUTION*
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *RAW MEATS STORED ABOVE OTHER FOODS IN KITCHEN COOLER. CORRECTED*
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • *DISHWASHER IS NOT WORKING AND 3-COMPARTMENT SINK METHOD IS NOT BEING FOLLOWED. EXPLAINED & DEMONSTRATED PROPER PROCEDURES*
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *COOLER DOORS & HANDLES HAVE A BUILDUP OF FOOD DEBRIS. ENSURE THAT HIGH-TOUCH SURFACES ARE CLEANED AND SANITIZED SEVERAL TIMES PER DAY AS NEEDED**TOPS OF EQUIPMENT, HIGH SHELVES, AND OTHER HIGH SURFACES REQUIRE CLEANING*