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Deng's Dumpling

102 - 1107 17 Avenue SW Calgary AB T2T 0B5 · Food - General

5 inspections

  1. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Dumplings and shu mei were being stored on the counter top with no temperature control. Internal temperatures measured between 38 to 46 degrees Celsius.Food was discarded. As discussed, cooked perishable food must either be held hot at 60 degrees Celsius or higher or be cooled down and be stored at 4 degrees Celsius or lower.
    • 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?
      • There is no active pest monitoring taking place in the facility.Implement a pest monitoring program for the facility. Pest monitoring inspections must take place at least once a month. All records related to pest monitoring and control must be easily accessible and provided to a Public Health Inspector upon request.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Mop sink was installed in room connecting to the kitchen/prep area without self-closing hinge.- Please install a self closing hinge.
  2. Risk Management Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no hand soap or dispenser available at the kitchen hand wash sink.Install a hand soap dispenser at the kitchen hand wash sink. Ensure it is stocked with hand soap at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Mop sink was installed in room connecting to the kitchen/prep area without self-closing hinge.- Please install a self closing hinge.
  3. Monitoring Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no hand soap or dispenser available at the kitchen hand wash sink.Install a hand soap dispenser at the kitchen hand wash sink. Ensure it is stocked with hand soap at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Mop sink was installed in room connecting to the kitchen/prep area without self-closing hinge.- Please install a self closing hinge.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The only toilet for the facility was broken and not flushing as designed. The lid was off the toilet tank and staff were using a stick to flush the toilet.Repair the toilet so that it flushes as designed.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • There was no garbage container available in the dining room.A garbage container is required in the dining room. One was placed there during inspection.
  4. Initial Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • All cooler and freezer units throughout facility need thermometers to monitor temperature. As seen onsite, the temperature reading built into some units are not accurate.- Acquire a thermometer for all cooler and freezer units.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Mop sink was installed in room connecting to the kitchen/prep area without self-closing hinge.- Please install a self closing hinge.
  5. Demand Inspection

    0 infractions