Deng's Dumpling
130 - 1000 Centre Street NE Calgary AB T2E 7W6 · Food - General
6 inspections
- Risk Management Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Wiping cloths were being stored on the counter top when not in use. There was no residual sanitizer in the cloths.Reusable wiping cloths must be stored in sanitizer solution between uses.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- When asked, staff found a probe thermometer buried in a pile of tools. It did not turn on.-Ensure staff are trained to check the temperature of cooked food and are provided with a suitable thermometer to do so
- 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.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
9 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Wiping cloths were being stored on the counter top when not in use. There was no residual sanitizer in the cloths.Reusable wiping cloths must be stored in sanitizer solution between uses.
- 09. Are chemicals stored and handled in a safe manner?
- Food contact surface sanitizer bottle was not labelled.Label all chemical bottles to identify their contents to help prevent accidental misuse.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Half cooked dumplings and sui mai were being stored at room temperature. Internal temperatures ranged from 30 to 37 degrees Celsius.Product was discarded. Dumplings and sui mai must either be stored cold (4 degrees Celsius or less) or hot (60 degrees Celsius or higher).
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There were no paper towels or soap available at the kitchen hand sink. Staff stated that they did not wash hands at this sink, that they were washing hands at the janitorial sink.Ensure that hand wash sinks are stocked with handwashing supplies at all times. Ensure that hand wash sinks are used for handwashing.
- 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.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- All basins of the three compartment dishwashing sink were draining slowly and backing up into each other.Have the dishwashing sinks repaired so that they drain properly.
- 20. Do food handlers at the facility have adequate food safety training?
- Staff member working did not know how to make food contact surface sanitizer, did not know how to manually wash dishes, and did not know safe food temperatures.All food handling staff must have at least basic food safety knowledge.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There was a sewer gas odour at the thee compartment sink.Investigate the source of, and abate the sewer gas odour.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Some of the bamboo surfaces of the steaming trays are damaged, with pieces of the bamboo coming off.This is a physical hazard. Pieces of bamboo can get into food.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning cloths were observed on food processing surfaces outside of sanitizer solution. Cleaning cloths not in use must be submerged in sanitizer solution to kill harmful bacteria.The operator was shown how to make a bucket with chlorine solution measuring 100 ppm to submerge reusable cleaning cloths when not in use. The sanitizer solution must be tested every time it is made.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning cloth was observed sitting on the hand sink faucet outside of sanitizer solution. Cleaning cloths not in use must be submerged in sanitizer solution to kill harmful bacteria.***Please use a sanitizer bucket with chlorine solution measuring 100 ppm to submerge reusable cleaning cloths when not in use. The sanitizer solution must be tested every time it is made.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Operator informed inspectors that dumplings were cooked and allowed to cool at room temperature and reheated again per order. Appropriate food handling controls such as time were not recorded during processing.***The operator was instructed to establish a hot holding system by using a large pot of water on the range to maintain the dumplings at temperatures above 60°C through steaming. Please take photographs of the hot holding system and email them to the undersigned PHI.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Raw dumplings and siu mai held in perforated bamboo steaming baskets were observed to be stored in the cooler above green onions. Raw food products thawing above ready-to-eat produce could contaminate everything below with harmful pathogens.***Operator promptly moved the thawing food products onto a lower shelf away from ready-to-eat foods.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hot water at the hand sink located at the kitchen entryway was observed to be turned off. Warm water is crucial for promoting consistent hand hygiene practices during colder weather. Employees are more likely to wash their hands thoroughly, reinforcing good hand hygiene habits.***Operator promptly turned the hot water on from the line at the hand sink.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cooked dumplings were left at room temperature measured around 38C.Temperature abused foods were discarded.Ensure high risk foods are either kept over 60C or under 4C.
- 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 sink was obstructed with equipment in the sink. Hot water was turned due to broken hot water knob. The paper towel dispenser fell off the wall.Repair the hand sink and the paper towel dispenser. Keep the hand sink free and use it for handwashing only.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?