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Eastern Fortune Restaurant

416 16 Avenue NE Calgary AB T2E 1K2 · Food - General

3 inspections

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no surface sanitizer solution available in the kitchen. - An approved sanitizer such as a chlorine solution at 100 ppm must be available for frequent sanitation of food contact surfaces. Mix ½ teaspoon of regular unscented bleach to prepare an approved sanitizer solution. Verify the solution using chlorine test strips
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw shell eggs were left out in room temperature. - Eggs must be stored at 7C or less at all times. Raw chicken, pork, chopped vegetables, cooked rice, cooked tofu, were left out in room temperature. - Instructed the operator to place all perishable foods in the cooler as facility had just opened. - All perishable foods must be always maintained at a temperature of 4C or less or greater than 60C (hot holding).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deep cleaning required in the dry storage. An accumulation of food debris observed on the floor below shelves. - Clean and maintain in a clean and sanitary condition at all times.
  2. Demand Inspection

    3 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff was observed switching between food handling and other tasks without handwashing.Ensure that hand washing is frequently preformed before, during, and after handling food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Two trays of ginger beef were stored directly on the floor in front of the open exit door. Staff noted that the food was being cooled.Food must be maintained at least 6 inches off of the ground and cannot be cooled in this manner.Staff relocated the trays into the walk-in cooler.
    • 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?
      • The exit door of the food prep area was open at the time of inspection.The door must remain closed. Please utilize a screen if door is to be left open.
  3. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked chickens were around 50C near the deep fryers. Ensure foods are rapidly cooled and are put away in a cooler to maintain 4C or lower. If the foods are to be used for meal service, keep the foods outside of the danger zone, ie over 60C or under 4C.