GingerFresh
12 - 7196 Temple Drive NE Calgary AB T1Y 4E8 · Food - General
6 inspections
- Risk Management Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The concentration of the chlorine sanitizer in the spray bottle located in the kitchen was measured to be 0 ppm.- Mix 1/2 teaspoon of chlorine/bleach in a liter of water. Ensure that the concentration of the sanitizing solution always measures 100 ppm and verify with test strips, as low concentrations of chlorine sanitizer are ineffective in killing microorganisms.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
5 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Two containers of meat were observed thawing at room temperature in the dishwashing sink.- Operator was instructed to move the food items to the cooler.Do not thaw at room temperature, ensure to use one of the following approved methods to thaw foods:- In the cooler ahead of time- Under running cold water- During cooking - In the microwave, if being cooked or consumed immediately
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- **Outstanding violation**- February 20, 2026February 11, 2026At the handwashing sink:1. Hot and cold running water supply was shut off at the time of inspection.- Fix the plumbing issue and ensure that hot and cold running water are available at all times to facilitate proper hand hygiene.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- **Outstanding violation**- February 20, 2026February 11, 2026Waste matter from the grease interceptor was leaking onto the floor of the food preparation area, plastic wrap was tied around it.- Service the grease interceptor and provide documentation of the work completed.Clean and disinfect the kitchen floor.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- **Outstanding violation**- February 20, 2026February 11, 20261. Hot water supply at the dishwashing sink was shut off. The faucet was observed to be leaking, a plastic bag was tied around it.Repair/fix all plumbing issues and ensure that hot and cold running water are available at all times to facilitate adequate sanitization.
- 23. Is the facility maintained in a clean and sanitary condition?
- **Outstanding violation**- February 20, 2026: A pool of water was also observed at the back area, close to the exit.Requirements- Clean and disinfect the floor and fix the leaking issue.February 11, 2026Accumulation of grease observed on the exhaust ventilation hood in the cooking area. - Clean and maintain the exhaust hood 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
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The chlorine sanitizer spray bottle at the food preparation area exceeded 500 ppm.- Operator instructed to dilute the concentrated solution to the required and food safe level of 100 ppm.- Ensure to maintain a chlorine concentration of 100 ppm, as very high concentrations are not food safe. Mix 1/2 teaspoon of unscented household bleach per liter of water. Verify the solution using chlorine sanitizer test strips.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Bags of cauliflower, carrots and noodles were stored close to the wall with significant amount of mould and leakage in the walk-in cooler.- Ensure to not store food below and in close proximity to the leakage and mould to prevent contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Raw eggs were stored at room temperature. Eggs measured 16 degrees Celsius. - Raw eggs were discarded. Ensure to store shell eggs at 7 degrees Celsius or less.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- At the handwashing sink:1. Hot and cold running water supply was shut off at the time of inspection.- Fix the plumbing issue and ensure that hot and cold running water are available at all times to facilitate proper hand hygiene.2. Access was obstructed by a chair at the time of inspection.Ensure that handwashing sinks are accessible and clear at all times during operation to facilitate handwashing.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- Waste matter from the grease interceptor was leaking onto the floor of the food preparation area, plastic wrap was tied around it.- Service the grease interceptor and provide documentation of the work completed.Clean and disinfect the kitchen floor.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. Hot water supply at the dishwashing sink was shut off. The faucet was observed to be leaking, a plastic bag was tied around it.Repair/fix all plumbing issues and ensure that hot and cold running water are available at all times to facilitate adequate sanitization.2. Rust observed on the storage shelves and floor inside walk-in cooler.3. The walls in the walk-in cooler were not smooth and easily cleanable.- 2, 3: Fix/refinish the surfaces of the walls, floor and storage shelves.Ensure that surfaces are smooth, impervious to moisture and easily cleanable.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. Significant amount of mould observed in the walk-in cooler. 2. The walk-in cooler and freezer were observed to be in disrepair, ice build-up on the walls and pooled water on the floors.REQUIREMENT1. Fix the walk-in cooler and freezer. 2. Clean the walk-in cooler and freezer thoroughly.
- 23. Is the facility maintained in a clean and sanitary condition?
- Accumulation of grease observed on the exhaust ventilation hood in the cooking area. - Clean and maintain the exhaust hood in a clean and sanitary condition at all times.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Provide test strips for Chlorine
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The only hand sink in the kitchen is out of order. You have till Friday to fix the problem
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Operator is to provide thermometers for each cooler as discussed for temperature monitoring.
- 23. Is the facility maintained in a clean and sanitary condition?
- Operator is to remove extraneous items from the facility's kitchen from the previous owners as discussed.
- 24. Is solid and liquid waste being managed in a suitable manner?
- Operator is to provide a garbage container for the kitchen handwash sink as discussed.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?