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Ginger Beef Express

5 - 16 Macewan Drive NW Calgary AB T3K 2P2 · Food - General

5 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ambient temperature of the prep cooler was tested using an infrared thermometer and measured at 12C. The internal temperature of BBQ pork and eggs were tested using a probe thermometer and measured at 16C.The BBQ pork and eggs were promptly discarded. The operator was instructed to store high-risk food items in a cooler measuring at 4C or below until the prep cooler has been repaired. Please adjust or repair the prep cooler to ensure it can maintain temperatures of 4C or below.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer buckets located in the kitchen were tested using test strips and measured at 0 ppm, which is below the concentration for effective sanitization. The correct concentration for chlorine sanitizer solution is 100 ppm.Operator was instructed on how to properly mix and accurately test chlorine sanitizer solution. Operator was informed to test the chlorine sanitizer mixture every time it is made. Operator remade their solution to the correct concentration of 100 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ambient temperature of the prep cooler was tested using an infrared thermometer and measured at 12C. The internal temperature of BBQ pork and eggs were tested using a probe thermometer and measured at 16C.The BBQ pork and eggs were promptly discarded. The operator was instructed to store high-risk food items in a cooler measuring at 4C or below until the prep cooler has been repaired. Please adjust or repair the prep cooler to ensure it can maintain temperatures of 4C or below.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The walls, ceiling vents, and surrounding tiles throughout the kitchen were observed to be covered in dust and loose debris, posing a potential risk of physical contamination.Please clean the indicated areas.2) Cardboard throughout the facility was used as a line underneath equipment and ingredients. Cardboard is not smooth, easily cleanable, impervious surface.Please remove the cardboard liners.3) Knives contaminated with food debris were observed stored in the knife container. The container, designed to store clean and sanitary knives, was found to be soiled, posing a risk of contaminating any knives stored on it.Please clean and sanitize the knives and the knife container.4) The surface of the prep tables and kitchen equipment located on the cookline were observed to be soiled in grease and food debris.Please clean and sanitize the indicated areas.
  4. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The surface sanitizer concentration was 0ppm.Ensure that the chlorine sanitizer is maintained at 100ppm at all times during the preparation of food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Grease droplets observed on walls next to cookline. Ensure all walls are wiped down to remove grease buildup2. Lower shelves below prep counter have grease buildup. Ensure all shelves are wiped down to remove grease buildup. 3. Spice containers on the shelf adjacent to the grill had significant food debris build up.Thoroughly clean and sanitize this area.
  5. Monitoring Inspection

    2 infractions

    • 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?
      • Pest monitoring records not onsite. Keep upto date copies of service reports onsite. Nov 23 2021- operator stated they do their own pest control monitoring. No records onsite for pest control checks. ACTION- implement a written record for regular pest control monitoring.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Some debris behind chest freezers. Ensure chest freezers are pulled weekly and swept from floor-wall edges. 2. Grease droplets observed on walls next to cookline. Ensure all walls are wiped down to remove grease buildup3. Lower shelves below prep counter have grease buildup. Ensure all shelves are wiped down to remove grease buildup.