Skip to content
Loading map…

Gingerfresh Indo Chinese Cuisine

1115 - 235 Red Embers Way NE Calgary AB T3N 1E9 · Food - General

4 inspections

  1. Initial Inspection

    0 infractions

  2. Demand Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink did not have a splash guard to prevent water splashes from contacting the food prep table surfaces directly beside the handwashing station. Please install a splash guard, as discussed during the inspection.
  3. Demand Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no prepared sanitizer for use.Prepare an approved sanitizing solution such as 100 ppm chlorine or 200 ppm quat.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A table with food equipment was stored in front of the janitorial sink without a barrier or adequate clearance. The janitorial sink was also adjacent to the sink drain board.Install a washable barrier with a minimum height of 5 feet for the janitorial sink or provide a minimum 10 feet clearance in every direction that is not enclosed.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was no designated area for storage of personal items.Designate an area that is separate from food handling or food storage for storing personal items.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ambient temperature of the walk-in cooler measured 20.4C.Repair the walk-in cooler and ensure it is capable of maintaining perishable foods at 4C or less.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The facility did not have hot running water. Water measured at a maximum temperature of 18.7CProvide hot and cold running water at all plumbing fixtures. For proper manual dishwashing, water must be minimum 45C.
    • 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) Acoustic ceiling tiles were used in the kitchen.Replace with a light-colored ceiling material that is smooth, non-absorbent to moisture and easy to clean.2) Surfaces such as walls, shelving, sinks and the ventilation hood were covered with protective film.Remove protective film from all surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The dishwashing sinks were filthy with debris.Clean and sanitize the sinks.
  4. Demand Inspection

    0 infractions