Ginger Beef Peking House Restaurant
309 - 3630 Brentwood Road NW Calgary AB T2L 1K8 · Food - General
7 inspections
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The chlorine sanitizer solution was too strong. - Ensure chlorine solutions are prepared at 100 ppm. Mix 1/2 teaspoon of bleach per liter of water. Verify concentration using chlorine test strips.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Several containers of foods/boxes stored directly under floor in the walk-in cooler, walk-in freezer and under the preparation table in the cooking area. - All foods must be stored at least 6 inches off of the floor.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Several chopped vegetables were stored in room temperature. - Chopped vegetables are considered perishable foods and must be stored at 4C or less or greater than 60C.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
5 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Raw pork chunks in a strainer were stored in the mop sink and were being rinsed with a hose that was not food grade. - Do not handle food in or near any sources of contamination such as the mop sink at any point. - Use dedicated food preparation sinks only.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Raw beaten eggs in a container were measured at 15-16 degrees Celsius. - Discarded. - Please ensure egg container is either stored in the cooler at all times or if an ice bath is used it is surrounded by ice and maintained at a temperature of 4C or less. Do not store in out of the cooler if it cannot be maintained at 4C or less.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- *** RECURRENT VIOLATION ***The concentration of chlorine during the sanitation cycle of the dishwasher was measured at approximately 10 ppm. - During the sanitation cycle of the dishwasher the chlorine concentration must be 100 ppm at dish level. - Replaced the chlorine source, primed the machine. Chlorine was measured at 100 ppm. Must use test strips to verify the concentration daily.
- 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 the sanitizer during sanitation cycle of the dishwasher is not being monitored. - Must verify the concentration daily. Chlorine must be measured at 100 ppm. Record and maintain a log.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Several broken plastic baskets and strainers observed.- Discarded. - Do not use any utensils or equipment that broken, in disrepair and no longer easily to clean and sanitize.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Raw frozen chicken observed thawing in room temperature. - Do not thaw foods in room temperature. Use one of the following approved methods to thaw foods:. in the cooler ahead of time. under running cold water. during the cooking process. in the microwave if foods are being cooked or consumed immediately after
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Chopped garlic in oil measured at 9 degrees Celsius. The garlic container was sitting on top of ice and not surrounded by ice. - Please ensure the garlic container is surrounded by ice and maintained at a temperature of 4C or less. Do not store in room temperature if it cannot be maintained at 4C or less.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The concentration of chlorine during the sanitation cycle of the dishwasher was measured at approximately 50 ppm. The dishwasher also makes a strange noise when draining. - During the sanitation cycle of the dishwasher the chlorine concentration must be 100 ppm at dish level. - Replace chlorine source, prime the machine and use chlorine test strips to verify the concentration.- Service the dishwasher.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No liquid soap at the handwashing sink on the main cooking line. - Ensure handwashing sinks are supplied with soap and paper towels in suitable dispensers at all times. Using gloves does not replace the requirement for handwashing.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Demand Inspection
4 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- There was a sewage backup in the staff washroom which was adjacent to the dry storage area. Water was found in this area. The sewage backup caused a significant pooling of water in the dishwashing area, adjacent to the cooking area.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) Improper cooling observed. Cooked foods were placed in deep bus bins. - Facility must ensure that foods are cooled to 20 °C within two hours. Then, cooled to 4C or less in the next 4 hours.- Suggested increasing surface area by placing hot foods on shallow trays to cool instead.2) Internal temperature of raw beaten eggs and garlic in oil were measured at 16.1 and 8.7C respectively. - Eggs were discarded. - Eggs and garlic in oil must be stored at a temperature 4C or lessor greater than 60C at all times. -If an ice bath is used, ensure the food container is surrounded by ice. 3) There was no probe thermometer available. - Provide a probe thermometer to measure the internal temperature of food during cooking, cooling, storage and reheating.
- 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?
- No active pest monitoring program in place. - Please implement an effective pest monitoring program or hire a professional pest control operator.
- 23. Is the facility maintained in a clean and sanitary condition?
- November 14, 2023: Some cleaning had been completed more cleaning is required. November 10, 2023: The main cooking line, behind and underneath the cooking equipment were extremely greasy/oily. - Clean and maintain in a clean and sanitary condition at all times.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) Improper cooling observed. Cooked foods were placed in deep bus bins. - Facility must ensure that foods are cooled to 20 °C within two hours. Then, cooled to 4C or less in the next 4 hours.- Suggested increasing surface area by placing hot foods on shallow trays to cool instead.2) Internal temperature of raw beaten eggs and garlic in oil were measured at 16.1 and 8.7C respectively. - Eggs were discarded. - Eggs and garlic in oil must be stored at a temperature 4C or lessor greater than 60C at all times. -If an ice bath is used, ensure the food container is surrounded by ice. 3) There was no probe thermometer available. - Provide a probe thermometer to measure the internal temperature of food during cooking, cooling, storage and reheating.
- 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?
- No active pest monitoring program in place. - Please implement an effective pest monitoring program or hire a professional pest control operator.
- 23. Is the facility maintained in a clean and sanitary condition?
- November 14, 2023: Some cleaning had been completed more cleaning is required. November 10, 2023: The main cooking line, behind and underneath the cooking equipment were extremely greasy/oily. - Clean and maintain in a clean and sanitary condition at all times.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
5 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) Several high-risk frozen foods such as dumplings, shrimps and beef were left out in room temperature to thaw. - Corrected during inspection. - - Do not thaw in room temperature. Thaw foods using one of the following approved methods:- Thaw in cooler- Thaw under running cold water- Thaw during the cooking/reheating process- Thaw in microwave if cooked or consumed immediately after.2) Improper cooling observed. Cooked foods were placed in deep bus bins. - Facility must ensure that foods are cooled to 20 °C within two hours. Then, cooled to 4C or less in the next 4 hours.- Suggested increasing surface area by placing hot foods on shallow trays to cool instead.3) Galic in oil stored in room temperature. Internal temperature measured at 9-12C. - Garlic in oil must be stored at a temperature of 4C or less. If an ice bath is used ensure the food container is surrounded by ice. 4) There was no probe thermometer available. - Provide a probe thermometer to measure the internal temperature of food 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)?
- No chlorine or detergent available at the mechanical dishwasher. - Purchase immediately and prime the machine. The sanitizer concentration during the sanitation cycle of the dishwasher must be measured at 100 ppm.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 1) No chlorine test strips available. - Purchase chlorine test strips and verify the concentration of chlorine at the mechanical dishwasher on a daily basis. 2) The chemical concentrations at the mechanical dishwasher and surface sanitizers are not being verified. - Verify chemical concentrations daily.
- 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?
- No active pest monitoring program in place. - Please implement an effective pest monitoring program or hire a professional pest control operator.
- 23. Is the facility maintained in a clean and sanitary condition?
- The main cooking line, behind and underneath the cooking equipment were extremely greasy/oily. - Clean and maintain in a clean and sanitary condition at all times.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?