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Emerald Garden

1006 16 Avenue NW Calgary AB T2M 0K5 · Food - General

7 inspections

  1. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food bins were soiled with grime on the exterior and were currently used to store food. Food containers must be maintained in a clean and sanitary manner to prevent contamination of food. Ensure food containers are thoroughly cleaned and sanitized. Replace food containers once they become difficult to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There are various items and empty carboard boxes stored throughout the bar area. Difficult to monitor for pests. Remove items that are not be used and reorganize the bar area to facilitate cleaning and monitoring of pests.
  2. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food bins were soiled with grime on the exterior and were currently used to store food. Food containers must be maintained in a clean and sanitary manner to prevent contamination of food. Ensure food containers are thoroughly cleaned and sanitized. Replace food containers once they become difficult to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Food debris, grease, and grime accumulating underneath shelving units, underneath the wok station, and underneath the sandwich coolers. The facility must be maintained in a clean, sanitary and organized manner to prevent attraction of pests/harborage and to ensure the area can be thoroughly cleaned. Thoroughly clean the affected areas.2. There are various items and empty carboard boxes stored throughout the bar area. Difficult to monitor for pests. Remove items that are not be used and reorganize the bar area to facilitate cleaning and monitoring of pests.
  3. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. No sanitizer solution available during the inspection. Sanitizer solutions must be available at all times to ensure food surfaces are sanitized to remove contamination. The operator made a bleach solution that measured 100ppm during the inspection. 2. There were wet cleaning cloths stored on the counter where food was prepared.Cleaning cloths must be stored in a sanitizer solution when not in use to prevent the growth of bacteria. The operators placed the cloths in the sanitizer solution (100ppm of bleach) during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Various food items are uncovered in the display cooler by the walk-in cooler. There are also various food items uncovered in the walk-in cooler. Food must be covered at all times to protect it from contamination. Cover the food when not in use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two cooked ducks were hanging at room temperature and measured 18C. High-risk foods must be stored either below 4C or above 60C to prevent the growth of bacteria. The operator discarded the ducks during the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towels in the paper towel dispenser. The paper towel was in a makeshift towel dispenser. Paper towels must be in a towel dispenser to protect it from contamination. The operator placed the paper towels in the dispenser during the inspection.
    • 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 a gap on the lower right side of the back exit door. The door was open, however, there is a screen installed. Seal the gap to prevent the entry of pests.
    • 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 covers are missing for the light fixtures in the kitchen area. Light covers or shatter guards must be installed to protect food from physical contamination. Install light covers or replace the light fixtures with shatterproof bulbs.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food bins were soiled with grime on the exterior and were currently used to store food. Food containers must be maintained in a clean and sanitary manner to prevent contamination of food. Ensure food containers are thoroughly cleaned and sanitized. Replace food containers once they become difficult to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Many empty cans stored underneath the wok station. The facility must be maintained in a clean, sanitary and organized manner to prevent attraction of pests/harborage and to ensure the area can be thoroughly cleaned. Discard the cans and remove the any clutter stored underneath the wok station.2. Food debris, grease, and grime accumulating underneath shelving units, underneath the wok station, and underneath the sandwich coolers. The facility must be maintained in a clean, sanitary and organized manner to prevent attraction of pests/harborage and to ensure the area can be thoroughly cleaned. Thoroughly clean the affected areas.3. There are various items and empty carboard boxes stored throughout the bar area. Difficult to monitor for pests. Remove items that are not be used and reorganize the bar area to facilitate cleaning and monitoring of pests.
  4. Risk Management Inspection

    2 infractions

    • 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?
      • Observed food handler wash hands with water only at the 3 compartment sink. - Install soap and paper towel dispenser in this area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Observed food debris in various areas of the basement. Clean and maintain in a clean and sanitary manner.
  5. Monitoring Inspection

    5 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed a food handler come in from a smoking break then proceeded to handle food without handwashing. - Food handlers are to thoroughly wash their hands before commencing work. In particular, food handlers shall wash their hands each time after using the washroom, after returning from a break, after snacking or eating, after handling raw food products, or after any other activity or instance where hands may become soiled.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Noodles stored directly in a re-usable bag. - Discarded. - Foods must be in food safe disposable bags or container or stored in re-usable food safe containers.2) Several food cans open and in use. - Once the can is open, the food must be transferred into a food safe container.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Chopped vegetables left out in room temperature. Internal temperature measured at 19.5 C. 2) Raw beaten eggs left out in room temperature and were measured at 13.7C. 3) Cooked rice was left out to dry in the basement. 4) Raw frozen pork left out in room temperature to thaw. Requirements: 1-3) Ensure all high-risk foods are stored at temperature below 4C or greater than 60C all times. - Food were discarded. 4) Do not thaw foods in room temperature. Use one of the following approved methods to thaw:- Under running cold water- in the cooler ahead of time- during the cooking process. - in the microwave if being cooked/consumed immediately.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No residual chlorine detected in the dishwasher after several tries. The chlorine tube had come out of the feeder and the operator kept trying to fix it. - Professionally service the dishwasher. In the interim, wash, rinse and sanitize manually. Instructions were provided on-site.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Observed food debris in various areas of the basement. Clean and maintain in a clean and sanitary manner.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The used wiping clothes were stored on the cutting boards and the cooking line counter. Corrected during inspection. Store wiping clothes in sanitizer solution between uses.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat was stored above cooked meat and vegetables in the walk-in cooler.Ensure the high risk foods are stored below ready to eat or low risk foods or are stored on a separate shelf.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Insect zapper was used in the kitchen. Remove the insect zapper. Exploded insect parts might potentially contaminate foods. Use passive pest control mean like a glue board in the food preparation area.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher chlorine residual after rinse cycle was 0ppm.Repair so the chlorine residual is 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?
      • Old mice droppings were observed by the walls of the dry ingredient storage area. Regular pest control program is in place.Remove the droppings and monitor. If more droppings were observed, increase the pest control frequency.