Ginger Beef Bistro House - Main Kitchen
400 - 388 Country Hills Boulevard NE Calgary AB T3K 5J6 · Food - General
4 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
12 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Several cleaning cloths were observed on counter tops and other food contact surfaces in both kitchens.**Ensure soiled cleaning cloths are discarded after use or stored in sanitizer.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The chlorine sanitizers in the spray bottles measured at 50ppm.**Ensure chlorine sanitizers are maintained at 100ppm.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Walkin cooler: several pails/bins of food stored at floor level; several pails/bins of food were stored without a lid or cover to protect food contents during storage. Ensure all food storage is on shelving at least 6 inches off the floor. Ensure all foods are covered properly for storage.**OUTSTANDING (2024-03-15). Food containers in the walk-in freezer were still stored on the ground. Please fix, as discussed during the inspection.**OUTSTANDING (2025-1-17). Food containers were stored on the floor of the walk-in cooler.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Stacking of food containers with the bottom of the top containers coming in direct contact with food in the lower containers was observed in the prep coolers and standing coolers.**Ensure food items are stored in manner that protects them from contamination at all times.
- 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 hot water at the hand sink in the employee washroom.Repair the hand sink ensure that there is cold and hot running water.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The floor in the dishwasher area was in disrepair, with several broken floor tiles observed.**Have the floor repaired to ensure it is smooth impervious to moisture and cleanable.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The base of the door post of the walk-in freezer was observed to be in disrepair, exposing the insulation material below.**Have the door post repaired to ensure it is impervious to moisture and cleanable.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Floor tile missing/damaged in walk-in cooler (in front of door to walk-in freezer). Repair flooring to provide surfaces that will be suitable for cleaning. **OUTSTANDING (2024-03-15). Most of the broken floor tiles were fixed, except the ones in front of the 3-compartment sink.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The following equipment require cleaning:1. The meat slicer.2. The Ice machine at the bar.3. The bulk food containers in both kitchens.Please have these items cleaned and sanitized.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The interior and doors of the produce prep cooler and standing refridgerator across had an accumulation of food debris and dirt.Thoroughly clean and sanitize the coolers.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas/items require cleaning:1. The floors in the walk-in coolers and walk-in freezer.2. The shelves in the walk-in coolers and walk-in freezer.3. The walls in the walk-in coolers and walk-in freezer.4. The body and filters of the ventilation hoods in the main kitchen.5. Below the steel prep tables in both kitchens.6. The cooling fans in the main walk-in cooler.7.The steel cabinet in the main walk-in cooler.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Hard to reach areas underneath cookline (wok line) have grease buildup on back areas2. There was food debris on the floor of the dry storage room and back walkway.Ensure that the floors are maintained clean and dry.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
7 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Walkin cooler: several pails/bins of food stored at floor level; several pails/bins of food were stored without a lid or cover to protect food contents during storage. Ensure all food storage is on shelving at least 6 inches off the floor. Ensure all foods are covered properly for storage.**OUTSTANDING (2024-03-15). Food containers in the walk-in freezer were still stored on the ground. Please fix, as discussed during the inspection.**OUTSTANDING (2025-1-17). Food containers were stored on the floor of the walk-in cooler.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- There was a fly tape stationed above the tea prep counter.Remove this fly tape. Ensure that pest control devices are kept away from food and food prep areas.
- 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 hot water at the hand sink in the employee washroom.Repair the hand sink ensure that there is cold and hot running water.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Floor tile missing/damaged in walk-in cooler (in front of door to walk-in freezer). Repair flooring to provide surfaces that will be suitable for cleaning. **OUTSTANDING (2024-03-15). Most of the broken floor tiles were fixed, except the ones in front of the 3-compartment sink.
- 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 significant leak at the piping underneath the hand sink in the dim sum area.Repair this leak.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The interior and doors of the produce prep cooler and standing refridgerator across had an accumulation of food debris and dirt.Thoroughly clean and sanitize the coolers.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Hard to reach areas underneath cookline (wok line) have grease buildup on back areas2. There was food debris on the floor of the dry storage room and back walkway.Ensure that the floors are maintained clean and dry.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff/operator that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths were stored in a sanitizer bucket solution afterwards.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The bleach-water (chlorine) sanitizer solution used to sanitize food-contact surfaces was measured above 200-ppm (bleaching out on the test strip; color was very yellow; had a very strong chlorine smell). The staff/operator was instructed to create a new sanitizer solution, which was measured at 100-ppm. The inspector informed the staff/operator that a 100-ppm chlorine sanitizer solution must be maintained at all times during the operations. Less than 100 ppm means inadequate sanitization and more than 200 ppm means that chlorine residues could stay in food-contact surfaces, which contaminates food. Please ensure to test the chlorine concentration each time a solution is made, then daily before use, and recommended to check the solution every 2-4 hours throughout operations.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Walkin cooler: several pails/bins of food stored at floor level; several pails/bins of food were stored without a lid or cover to protect food contents during storage. Ensure all food storage is on shelving at least 6 inches off the floor. Ensure all foods are covered properly for storage.**OUTSTANDING (2024-03-15). Food containers in the walk-in freezer were still stored on the ground. Please fix, as discussed during the inspection.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Food items in the walk-in coolers and reach-in coolers were found not adequately covered. The inspector informed the staff that all food items must be covered to prevent cross-contamination of the food during storage. Please cover all food items.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The hot-holding unit, containing steamed buns, was measured at 40°C. The unit was adjusted during the inspection. The inspector informed the staff/operator that hot-holding units must be maintained at or above 60°C 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?
- Floor tile missing/damaged in walk-in cooler (in front of door to walk-in freezer). Repair flooring to provide surfaces that will be suitable for cleaning. **OUTSTANDING (2024-03-15). Most of the broken floor tiles were fixed, except the ones in front of the 3-compartment sink.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas need attention for detailed cleaning:- Motor unit for fish tank has accumulation of dust still present on sides.**OUTSTANDING (2024-03-15). The motor unit still had dust accumulation. Please clean.- Hard to reach areas underneath cookline (wok line) have grease buildup on back areas**FIXED (2024-03-15). The area underneath the cookline were clean.- Tea station- Caulking along sink has mildew- replace caulking**FIXED (2024-03-15). The caulking along the sink were fixed.- Water/old food debris accumulating on floor surfaces at entrance to walk-in freezer.**OUTSTANDING (2024-03-15). The floor surfaces at the entrance to the walk-in freezer still had water accumulation. Please clean and maintain the floors clean and dry.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?