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Globefish Ramen

326 14 Street NW Calgary AB T2N 1Z7 · Food - General

4 inspections

  1. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Small plastic cups were used as scoops for food containers.-Ensure that the scoops with handles are used and are stored in such a manner that the handle does not come in contact with the food.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No Quat test strips were available in the facility.-Purchase valid Quat test strips.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Food counter beside the prep cooler was duct taped. *When asked to the operator, it was noted that the duct tape was used to cover the sharp edges of the counter.-Refinish/repair the counters.-Ensure that the food counters are smooth and can be easily cleaned and sanitized.
  2. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The Quat sanitizer in the spray bottle was measured less than 150 ppm.* A new solution was prepared by the operator which was tested at 200 ppm.-Ensure that the Quat sanitizer is maintained at 200ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food was stored uncovered in the stand in fridge.-Ensure that the food/food containers are covered to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Food containers were being stored on the floor in different areas of the kitchen.2) Big utensils were stored on the floor under the stove area. -Ensure that the food/food containers and utensils are stored at least 6 inches above the floor.3) Small plastic cups were used as scoops for food containers.-Ensure that the scoops with handles are used and are stored in such a manner that the handle does not come in contact with the food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1)Marinated eggs were stored on the counter at room temperature.The internal temperature was measured at 8 degrees C and the eggs were placed inside a cooler by the operator.2) Whole crate of eggs were stored on the floor at room temperature.*The operator mentioned that they just got the delivery, and he was just putting them away.The internal temperature was measured at 11 degrees C and the eggs were placed inside the walk-in cooler by the operator.3) The fried garlic in oil was measured at 20 degrees C.The garlic in oil was discarded.4) Noodles in two trays were stored on a cart.The noodles were measured between 7-8 degrees C.* The noodles were placed inside a cooler by the operator.-Ensure that the perishable food is kept at temperature less than 4 degrees C or greater than 60 degrees C.-Only take out the amount of food required and keep the rest inside the cooler.-Ensure that the eggs are held at temperature not exceeding 7 degrees C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine in the kitchen dishwasher was measured at 0 ppm.The operator was not aware of the primer switch and so the owner was called. The owner turned on the primer switch, but no sanitizer was dispensing.-Fix the dishwasher and ensure that the chlorine is measured at 100ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No Quat test strips were available in the facility.-Purchase valid Quat test strips.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Food counter beside the prep cooler was duct taped. *When asked to the operator, it was noted that the duct tape was used to cover the sharp edges of the counter.-Refinish/repair the counters.-Ensure that the food counters are smooth and can be easily cleaned and sanitized.
  3. Risk Management Inspection

    0 infractions

  4. Initial Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Parts of the wall by the back main floor kitchen are damaged.Repair and refinish the damaged areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The basement was clustered with previous owner's items. Remove any unnecessary items and reorganize.