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DL Eats

536 16 Avenue NW Calgary AB T2M 0J4 · Food - General

14 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The display cooler in the front service area measure 8.8C. Coolers must maintain a temperature below 4C to prevent the growth of bacteria. Repair the cooler and refrain from storing food inside.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There were no traces of chlorine detected in the low-temperature dishwasher. The low-temperature dishwasher must dispense chlorine to sanitize food equipment and utensils. Repair the dishwasher and ensure it is regularly tested with chlorine test strips. In the meantime, perform manual dishwashing using the three-compartment sink: 1. First compartment: Wash2. Second compartment: Rinse3. Third compartment: Sanitize with an approved food safe sanitizer of either 100ppm chlorine or 200ppm quats for two minutes
    • 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 at the hand sink in the front area. The hand sink must be supplied with paper towels at all times to perform sufficient hand hygiene. The operator placed paper towels inside the paper towel dispenser at the time of the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The interior and the exterior of the double door cooler near the back area was soiled with grime and food debris. Food equipment must be maintained in a clean and sanitary manner to protect food from contamination. Thoroughly clean the interior and exterior of the cooler and ensure high-touch surfaces are frequently cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1, There was grease and food debris in the following areas: - On the pillar beside the sandwich cooler - On the wall behind the grill line The facility must be maintained in a clean and sanitary manner to prevent the attraction of pests. Thoroughly clean the indicated areas.2. There was significant dust accumulation on the ceiling tiles above the grill area. All areas must be maintained in a clean and sanitary manner to protect food from contamination. Thoroughly clean the ceiling tiles and ensure it is cleaned on a regular basis.
  3. Risk Management Inspection

    1 infraction

    • 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 paper towel in the dispenser of the Female washroom.**Please have the dispenser restocked.
  4. 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 provided at any of the handwashing sinks in the 3 bathrooms (men public, female public, and female staff). Please restock dispensers and ensure hand soap is provided at hand washing stations at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) All 3 bathrooms (public men, public women, and staff women) required cleaning. Floors in all the bathrooms were dirty. It did not appear that the floor in the men's bathroom where the sewage back up occurred was cleaned and sanitized. Please clean and sanitize all areas contaminated by sewage back up.2) The light in the female staff bathroom was not operational and there was no toilet paper provided. Repair the light. Restock the toilet paper.
  5. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) A surface sanitizer was not prepared and readily available during operation.2) Counter cloths that were contaminated with food debris were left on food prep surfaces and not stored in a sanitizing solution between use.
    • 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 provided at any of the handwashing sinks in the 3 bathrooms (men public, female public, and female staff). Please restock dispensers and ensure hand soap is provided at hand washing stations at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) All 3 bathrooms (public men, public women, and staff women) required cleaning. Floors in all the bathrooms were dirty. It did not appear that the floor in the men's bathroom where the sewage back up occurred was cleaned and sanitized. Please clean and sanitize all areas contaminated by sewage back up.2) The light in the female staff bathroom was not operational and there was no toilet paper provided. Repair the light. Restock the toilet paper.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher is in disrepair. - Operator plans to replace the mechanical dishwasher. Ensure the replacement dishwasher meets the requirements. Consult with PHI prior to installation. - Appropriate 3-compartment manual dishwashing method was taking place.Jan 14, 2025New low temperature dishwasher after the rinse cycle was detected with less than 10ppm chlorine.Adjust so the residual chlorine concentration is around 100ppm.
    • 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?
      • Some mice droppings were not cleaned up behind the chest freezer by the storage room door.Clean up the droppings and continue to send the inspector the pest control report.
  8. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher is in disrepair. - Operator plans to replace the mechanical dishwasher. Ensure the replacement dishwasher meets the requirements. Consult with PHI prior to installation. - Appropriate 3-compartment manual dishwashing method was taking place.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Protective film was observed on several equipment surface. - Removed all film or plastic coverings. All surfaces must be smooth and easy to clean and sanitize.
  9. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The following high-risk food items stored in the hot holding units were measured below 60 degrees Celsius. Stock measured between 42 - 49 degrees Celsius. Cooked egg and tomato mixture was measured at 55 degrees Celsius. - Ensure all foods under hot holding are always held at a temperature above 60 degrees Celsius.- Food were discarded.
    • 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?
      • 1) Mouse droppings were observed in several areas of the food establishment including,behind the mop closet door, in the second unit dumpling making area. - Remove and safely dispose of mouse droppings and harbourage materials. Retain aprofessional pest control company for weekly pest control services. Implement additionalmeasures to effectively control and eliminate the presence of pests in the foodestablishment.2) Pest control records were not available, Treatment plan in place.- Provide documentation from the pest control company to an Alberta Health Services Public Health Inspector indicating that the food establishment is free of pest activity.3) There was a hole at the bottom of the door of both the storage room and dumpling making area. - Properly seal all exterior entry points. Complete all work or repairs identified by the pest control company to aid in eliminating the presence of pests.
  10. Risk Management Inspection

    5 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The concentration of sanitizer for the dishwasher and prepared sanitizing solutions was notbeing monitored or verified.- Verify the concentration of chlorine sanitizer when preparing sanitizer solutions for surfacesanitizing. Maintain records on site.
    • 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?
      • 1) Mouse droppings were observed in several areas of the food establishment including,behind the large dough mixer, in the dry storage room, under the cooler at the back of thefacility.- Remove and safely dispose of mouse droppings and harbourage materials. Retain aprofessional pest control company for weekly pest control services. Implement additionalmeasures to effectively control and eliminate the presence of pests in the foodestablishment.2) Pest control records were not available, neither was a pest control monitoring andtreatment plan in place.- Provide documentation from the pest control company to an Alberta Health Services Public Health Inspector indicating that the food establishment is free of pest activity.3) There was a gap at the bottom of the door of both the storage room and the restaurantunits. - Properly seal all exterior entry points. Complete all work or repairs identified by the pestcontrol company to aid in eliminating the presence of pests.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The operator and staff exhibited a lack of basic food safety knowledge. - A manager/owner must register and successfully complete an approved food safetycourse. Provide the completion certificate to an Alberta Health Services, Public HealthInspector. Please see the list of recognized food safety courses here:https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-foodsafety-courses-alberta.pdf- All other staff members are required to take the Alberta Food Safety Basics InteractiveCourse: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-home-study-food-safety-trad-chinese.pdf Provide the completion certificates to an Alberta Health Services, Public Health Inspector.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light fixtures in the dumpling preparation area do not have covers. - Install covers for the light fixtures or replace with shatterproof lighting.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Several boxes of takeout containers were stored on the floor in the dumpling preparation room. - Install shelves and store on shelves or remove.
  11. Risk Management Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) The sanitizer solution prepared a day before was measured too strong. Sanitizer was measured at 300-400 ppm. - Prepare an approved sanitizer solution such as chlorine at 100 ppm at adequate intervals.Mix ½ teaspoon of unscented household bleach per liter of water.2) Wet cleaning cloths observed on food contact surfaces with no sanitizer residual detected in them.- Store all cleaning cloths in an approved sanitizer solution in between use
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff were observed handwashing with gloves on. Staff used the same gloves for foodhandling after completing other tasks such as dishwashing. Staff were also observedchanging gloves without handwashing.- Ensure single-use gloves are discarded after each use or when they becomecontaminated. Handwashing must occur prior to donning new gloves.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was an open bag of flour in the dry storage room directly stored on the floor.- Ensure all food products are stored in airtight containers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) The internal temperature of high-risk foods such as pork stew in a hot holding unit on the main cookline measured between 35-43 degrees C.2) Re-heating of some high-risk foods was done in hot holding units.- Re-heat all foods on the stove rapidly to 74 degrees C, then maintain all high-risk foodsunder hot holding at a temperature of 60 degree C or greater.3) A container of beef stock was thawing in room temperature. - Do not thaw foods at room temperature. Food must be thawed by one of the followingapproved methods: thaw in the refrigerator, thaw under running cold water, thaw during the cooking process, or thaw in the microwave if the food being cooked immediately.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The concentration of sanitizer for the dishwasher and prepared sanitizing solutions was notbeing monitored or verified.- Verify the concentration of chlorine sanitizer when preparing sanitizer solutions for surfacesanitizing. Maintain records on site.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A handwashing sink was not available in the separate storage area where dumplingwrappers were being prepared. There was large food equipment and evidence of foodhandling in this area.- Cease all food processing in the storage area immediately. Provide plans to an AlbertaHealth Services, Public Health Inspector for approval to install a handwashing sink,preparation table(s) and equipment in this area.
    • 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?
      • 1) Mouse droppings were observed in several areas of the food establishment including,behind the large dough mixer, in the dry storage room, under the cooler at the back of thefacility.- Remove and safely dispose of mouse droppings and harbourage materials. Retain aprofessional pest control company for weekly pest control services. Implement additionalmeasures to effectively control and eliminate the presence of pests in the foodestablishment.2) Pest control records were not available, neither was a pest control monitoring andtreatment plan in place.- Provide documentation from the pest control company to an Alberta Health Services Public Health Inspector indicating that the food establishment is free of pest activity.3) There was a gap at the bottom of the door of both the storage room and the restaurantunits. - Properly seal all exterior entry points. Complete all work or repairs identified by the pestcontrol company to aid in eliminating the presence of pests.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The operator and staff exhibited a lack of basic food safety knowledge. - A manager/owner must register and successfully complete an approved food safetycourse. Provide the completion certificate to an Alberta Health Services, Public HealthInspector. Please see the list of recognized food safety courses here:https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-foodsafety-courses-alberta.pdf- All other staff members are required to take the Alberta Food Safety Basics InteractiveCourse: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-home-study-food-safety-trad-chinese.pdf Provide the completion certificates to an Alberta Health Services, Public Health Inspector.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cardboard boxes were being used for storage of food equipment and plateware on shelvesin the kitchen.-Remove all carboard boxes. All surfaces must be smooth, easy to clean and impervious tomoisture.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) An accumulation of grime, grease food splatter, food debris and dust were observed in the hard-to-reach areas throughout the food establishment. Areas of concern include but are not limited to, the floors underneath and behind cooking equipment, the floor beneath the dishwashing pit and grease trap, food processing equipment in the storage room, walls, the ventilation canopy in the main kitchen area, on wall behind the dough mixer, and on the exterior of the metal dumpling steamer unit.2) Dried food debris was observed on the interior surfaces of the upright cooler in back corner of the kitchen.- Thoroughly clean and sanitize all surfaces and equipment throughout the foodestablishment.3) There was no written sanitation schedule or temperature logs available.- Prepare, implement, and maintain a detailed written sanitation program to facilitate theproper cleaning of all areas of the food establishment, including equipment, and structuralsurfaces. The sanitation program must include a list of all cleaning and sanitizing agentsused within the food establishment. Ensure to include daily, weekly and monthly cleaningduties.
  12. Monitoring Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) The sanitizer solution prepared a day before was measured too strong. Sanitizer was measured at 300-400 ppm. - Prepare an approved sanitizer solution such as chlorine at 100 ppm at adequate intervals.Mix ½ teaspoon of unscented household bleach per liter of water.2) Wet cleaning cloths observed on food contact surfaces with no sanitizer residual detected in them.- Store all cleaning cloths in an approved sanitizer solution in between use
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff were observed handwashing with gloves on. Staff used the same gloves for foodhandling after completing other tasks such as dishwashing. Staff were also observedchanging gloves without handwashing.- Ensure single-use gloves are discarded after each use or when they becomecontaminated. Handwashing must occur prior to donning new gloves.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was an open bag of flour in the dry storage room directly stored on the floor.- Ensure all food products are stored in airtight containers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) The internal temperature of high-risk foods such as pork stew in a hot holding unit on the main cookline measured between 35-43 degrees C.2) Re-heating of some high-risk foods was done in hot holding units.- Re-heat all foods on the stove rapidly to 74 degrees C, then maintain all high-risk foodsunder hot holding at a temperature of 60 degree C or greater.3) A container of beef stock was thawing in room temperature. - Do not thaw foods at room temperature. Food must be thawed by one of the followingapproved methods: thaw in the refrigerator, thaw under running cold water, thaw during the cooking process, or thaw in the microwave if the food being cooked immediately.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1) The mechanical dishwasher was not sanitizing. Chlorine concentration during the sanitationcycle of the dishwasher was measured 0 ppm.- Service the dishwasher and ensure the concentration of chlorine sanitizer during thesanitation cycle of the dishwasher is at 100 ppm at dish level. Monitor and maintain recordson site of the sanitizing concentration.2) Improper manual dishwashing was observed. Staff were observed washing utensils andequipment with detergent and water only. No sanitizing step was completed.- For manual washing, ensure all dishes, equipment and utensils are washed, rinsed andsanitized by full submersion in an approved sanitizing solution such as chlorine at 100 ppmfor at least 2 minutes prior to airdrying.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The concentration of sanitizer for the dishwasher and prepared sanitizing solutions was notbeing monitored or verified.- Verify the concentration of chlorine sanitizer when preparing sanitizer solutions for surfacesanitizing. Maintain records on site.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A handwashing sink was not available in the separate storage area where dumplingwrappers were being prepared. There was large food equipment and evidence of foodhandling in this area.- Cease all food processing in the storage area immediately. Provide plans to an AlbertaHealth Services, Public Health Inspector for approval to install a handwashing sink,preparation table(s) and equipment in this area.
    • 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?
      • 1) Mouse droppings were observed in several areas of the food establishment including,behind the large dough mixer, in the dry storage room, under the cooler at the back of thefacility.- Remove and safely dispose of mouse droppings and harbourage materials. Retain aprofessional pest control company for weekly pest control services. Implement additionalmeasures to effectively control and eliminate the presence of pests in the foodestablishment.2) Pest control records were not available, neither was a pest control monitoring andtreatment plan in place.- Provide documentation from the pest control company to an Alberta Health Services Public Health Inspector indicating that the food establishment is free of pest activity.3) There was a gap at the bottom of the door of both the storage room and the restaurantunits. - Properly seal all exterior entry points. Complete all work or repairs identified by the pestcontrol company to aid in eliminating the presence of pests.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The operator and staff exhibited a lack of basic food safety knowledge. - A manager/owner must register and successfully complete an approved food safetycourse. Provide the completion certificate to an Alberta Health Services, Public HealthInspector. Please see the list of recognized food safety courses here:https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-foodsafety-courses-alberta.pdf- All other staff members are required to take the Alberta Food Safety Basics InteractiveCourse: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-home-study-food-safety-trad-chinese.pdf Provide the completion certificates to an Alberta Health Services, Public Health Inspector.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cardboard boxes were being used for storage of food equipment and plateware on shelvesin the kitchen.-Remove all carboard boxes. All surfaces must be smooth, easy to clean and impervious tomoisture.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) An accumulation of grime, grease food splatter, food debris and dust were observed in the hard-to-reach areas throughout the food establishment. Areas of concern include but are not limited to, the floors underneath and behind cooking equipment, the floor beneath the dishwashing pit and grease trap, food processing equipment in the storage room, walls, the ventilation canopy in the main kitchen area, on wall behind the dough mixer, and on the exterior of the metal dumpling steamer unit.2) Dried food debris was observed on the interior surfaces of the upright cooler in back corner of the kitchen.- Thoroughly clean and sanitize all surfaces and equipment throughout the foodestablishment.3) There was no written sanitation schedule or temperature logs available.- Prepare, implement, and maintain a detailed written sanitation program to facilitate theproper cleaning of all areas of the food establishment, including equipment, and structuralsurfaces. The sanitation program must include a list of all cleaning and sanitizing agentsused within the food establishment. Ensure to include daily, weekly and monthly cleaningduties.
  13. Risk Management Inspection

    0 infractions

  14. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) No sanitizer solution was prepared at the time of inspection. - An approved sanitizer solution such as chlorine at 100 ppm must be prepared and available at all times for frequent sanitation of food contact surfaces. 2) Wet cleaning cloths were left on food contact surfaces without the use of any sanitizer solution. - Store cleaning cloths in the sanitizer solution in between use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Improper reheating of high-risk foods. Foods are being reheated in food warmer units (meant for hot holding). - Foods must be rapidly reheated to 74C before they can be held warm at 60C or higher. 2) Lots of high-risk foods such as cooked beef and cut vegetables were left out in room temperature. Internal temperature of beef was measured at 21C. Beef was discarded. Vegetables were placed in cooler. - Inadequate refrigeration on the main cooking line results in staff leaving lots of perishable foods in room temperature. - Please purchase a prep cooler for the main line and do not store any perishable foods in room temperature. All perishable foods must be stored at a temperature of 4C or less or greater than 60C at all times. 3) No thermometer available. - Pruchase a thermometer and use to verify the temperature of foods during cooking, cooling, storage and reheating.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chlorine and detergent were disconnected from the dishwasher. No chlorine detected in the mechanical dishwasher after priming the machine. - Instructed staff on how to perform a 3-compartment sink dishwashing method. - Please service the dishwasher immediately. Chlorine must be measured at 100 ppm during the sanitation cycle of the dishwasher.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No Chlorine test strips were available on-site. - Purchase chlorine test strips and ensure to use daily verify the concentration of chlorine during the sanitation cycle of the dishwasher and when making surface sanitizer solutions.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A buildup of grease/food debris observed under the cooking line equipment and behind dishwasher. - Clean and maintain it in a clean and sanitary condition.