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Gogo Chicken

1 - 3616 52 Avenue NW Calgary AB T2L 1V9 · Food - General

3 inspections

  1. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No surface sanitizer prepared at the time of inspection. Ensure a sanitizer solution such as chlorine at 100 ppm is prepared and available at all times.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Several single-use disposable gloves were observed on surfaces. - Do not re-use single-use gloves. Discard after each use or when they become contaminated.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The sanitation step during dishwashing is done in a bucket and not in the second compartment of the sink. - Must use the sink for sanitizing. All equipment and utensils must be fully submerged into the sanitizer solution for at least 2 minutes after washing and rinsing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • An accumulation of grease observed on the ceiling and behind the deep fryers in the kitchen. - Clean and maintain in a clean and sanitary manner. Change ceiling tiles if they cannot be cleaned.
  2. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • An accumulation of grease observed on the ceiling in the kitchen. - Clean and maintain in a clean and sanitary manner. Change ceiling tiles if they cannot be cleaned.
  3. Monitoring Inspection

    5 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Single-use gloves are being re-used. - Do not re-use single-use gloves. Single-use gloves are for a single use and must be discarded once taken off or contaminated.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Rice in large rice cooker under hot holding was measured at 45C. - All perishable foods under hot holding must be maintained at a temperature of 60C or greater. Do not use the rice cooker for hot holding if it cannot maintain the temperature at 60C or higher. - Discard the rice.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) Access to the handwashing sink in the kitchen was blocked. There was a hose attached to the hand sink making it unavailable for handwashing. - Remove the hose and ensure the hand sink is accessible and available for handwashing at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Hot water tap at the 2 -compartment sink is in disrepair. - Please fix. All plumbing fixtures must be in a good state of repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • An accumulation of dust and grease observed on the ceiling in the kitchen. - Clean and maintain in a clean and sanitary manner. Change ceiling tiles if they cannot be cleaned.