Gold Bistro Chinese Cuisine
2 - 208 Midpark Way SE Calgary AB T2X 1J6 · Food - General
8 inspections
- Monitoring Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of lemon chicken stored in the warmer at buffet table was 44C and deep-fried squid was at 50 CRequirement:Ensure that perishable foods under hot holding are stored at 60 C or higher Staff was instructed to discard lemon chicken and fried squid. DONE
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- a) Internal temperature of fresh grated garlic in oil was 14.2 C, located on spice cart near the grill.b) Internal temperature of egg yolk stored on ice on spice cart was 9CRequirement: Ensure that perishable foods are stored at 4C or less OR at 60 C or higher.Staff was instructed to discard garlic in oil and move egg yolk to the cooler. DONE
- 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?
- Gap at the bottom of screen door, which could allow entry of pests/verminRequirement:Seal the gap at the bottom of screen door.
- 23. Is the facility maintained in a clean and sanitary condition?
- Flour buildup on floor under bulk bins, accumulation of dirt and debris on the floor under the small counter near walk in cooler.Requirement:Clean the above noted areas
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Demand Inspection
4 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- a) Raw deer meat stored in black garbage bags was found stored in the freezer located in back storage room.The owner's son/ operator stated that this meat is from deer hunted by his father, cut, chopped and stored in the restaurant as they do not have enough storage space at home.b) Two big chucks of pork were found hanging on the hooks in back storage room.The owner stated that these pork chunks are for personal use and kept for drying. Deer meat and processed pork are not on their menu.Requirement:a) Ensure that all food in the commercial facility is from approved source. Do not bring any wild game meat to the facility.b) Facility is not approved for any meat processing. Do not do any processing of the meat in this commercial facility for personal use.Take home this deer meat and pork chunks immediately.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- A bag of dumplings for commercial use was stored along with uninspected deer meat in the freezer located in back storage room.Requirement:Do not store any food along with uninspected meat.No uninspected meat is permitted in the commercial facility.Dumplings were removed from this freezer.Clean and sanitize the freezer before storing any food for commercial use.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A table converted into a bed with bed sheet and pillows was noted in the back storage room, in use for storing freezers and rice bags.Requirement:Ensure that no sleeping occurs in the food storage area.Remove this bed/bedding from this room.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- One ceiling panel was replaced with acoustic material in the kitchen.(Violation from the previous inspection)Requirement:Please replace this acoustic panel with smooth, washable, non-absorbent material panel.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of sliced melon stored on melted ice in buffet area was 11.2CRequirement:Ensure that sliced melon is stored at 4C or less.Sliced melon was discarded.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- One ceiling panel was replaced with acoustic material in the kitchen.Requirement:Please replace this acoustic panel with smooth, washable, non-absorbent material panel.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Temperatures of perishable foods stored in the hot holding units at buffet tables were : fries at 35C, shrimp at 42C, chicken wings at 42 C, spring rolls at 46 C, chow min noodles at 44C, Shanghai noodles at 46 C.Requirement:Ensure that perishable foods during hot holding are stored at 60 C or higher.Fries, shrimp, chicken wings, spring rolls, noodles were discarded during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
4 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- a) Deep fried chicken wings were kept uncovered in walk in cooler.b) Raw chicken was stored on the upper shelf above vegetables, stored underneath in walk in cooler.Requirement:a) Keep food covered during storage to prevent from contamination.b) Store raw meat on the bottom shelf apart from any other food to prevent cross contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Oyster sauce and hoisin sauce were left in the cans after opening.Requirement:Transfer food to glass/plastic /stainless steel containers after opening the cans.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Partially frozen chicken was kept in a bowl of standing water for thawing on the counter.Requirement:Thaw frozen meats by one of the following methods:a) under running cold water.b) in the coolerc) By heating in the microwavePartially frozen chicken was moved to walk in cooler during inspection.Do not thaw frozen food at room temperature.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- a) Raw wood plank having rough surface was kept on rack shelf under trays of shelled eggs in walk in cooler.b) Raw wood pallet was kept under cutting table having rough surface trapping dirty.Requirement: All surfaces must be smooth, washable and non-absorbent.-Finish the raw wood pallet and plank to have smooth surface.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
5 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- A container having cooked beef was stored in uncovered bean sprouts located in glass door cooler.Requirement:-Ensure that no food container is stored in uncovered food to prevent contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- a) Internal temperature of egg yolk stored on spice cart without temperature control was 12.9Cb) Internal temperatures of ginger beef stored in two bins, moved from walk in cooler, kept unattended near the grill were 8.6C and 8.4CRequirement:a) Ensure that egg yolk is stored at 4C or less.- Egg yolk was discarded.b) Ensure that perishable foods are stored at 4C or less OR at 60 C and higher.-Do not pullout ginger beef from walk in cooler in advance, pull out only one bin at a time at the time of deep frying.-Ginger beef was moved back to walk in cooler.
- 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?
- Significant gap at the bottom of screen door which could allow entry of pests/vermin.Requirement: Seal the gap at the bottom of screen door.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Water at dipper well was turned off while scoop was stored in the well.Requirement: Do not turn off water supply at dipper well while scoops are stored in it.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A damaged lid was used for sauce pail located in the kitchen.Requirement: - Do not use broken/damaged utensils to handle food.- Discard damaged lid.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- a) Concentration of chlorine was 0 ppm in sanitizer solution l provided for surfaces located in the kitchen.b) Cleaning cloth was kept on prep counter after use.Requirement:a) Ensure that concentration of chlorine is maintained at 100 ppm in sanitizer solution.b) Soak cleaning clothes in sanitizer solution in between use.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Raw meat bin was kept on oil cans near the cutting table, juices from raw meat were spilled on the oil cans.Requirement: Do not store raw meat on any other food to prevent cross contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Oil cans were stored directly on floor in meat cutting area.Requirement:- Store food at least 15 cm off the floor.- Do not store any food in meat cutting area to prevent cross contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- a) Internal temperatures of noodles stored in the hot holding unit at buffet table were 37C and 41 C.b) Internal temperature of cut fruits stored on the counter without temperature control in buffet area was between 15 C-16.8CRequirement:a) Ensure that perishable foods under hot holding are stored at 60C and higher. Noodles were discarded.b) Ensure that cut fruits are stored at 4C or less.Cut fruits were discarded.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of raw meat kept in four bins located in the kitchen without temperature control was between 6C-8C.Requirement:- Ensure that raw meat is stored at 4C or less.- Raw meat bins were moved to the cooler.-Pull out only one bin/box of raw meat at a time for cutting.
- 23. Is the facility maintained in a clean and sanitary condition?
- a) Dirt and food buildup under glass lid of ice cream freezer.b) Dirt buildup on fan guards in walk in cooler and walk in freezer.Requirement:Clean the above noted areas and equipment.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?