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Golden Beef Noodle Soup

160 - 45 Carrington Boulevard NW Calgary AB T3P 0C7 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 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?
      • Pest monitoring records were not up to date.**Ensure pest monitoring is carried out at least once a month and adequate records for these activities are maintained.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The ventilation canopy was due for maintenance as of February 2026.**Please have the canopy serviced.
  3. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Several soiled cleaning cloths were observed on counter tops.**Ensure all soiled cleaning cloths are stored in sanitizer at all times.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several staff personal items were observed on shelves holding food items and utensils.**Ensure to have a designated storage area for personal items that is separate from areas for food/utensil storage.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher was not supplying sanitizer, measured at 0ppm of chlorine during the inspection.**Please have the dishwasher repaired to ensure it supplies sanitizer at adequate concentrations.-Revert to manual dishwashing procedures.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink was obstructed by utensils during the inspection. **Ensure the hand sink remains unobstructed at all times and used for hand washing purposes only.
    • 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?
      • Pest monitoring records were not up to date.**Ensure pest monitoring is carried out at least once a month and adequate records for these activities are maintained.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The ventilation canopy was due for maintenance as of February 2026.**Please have the canopy serviced.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of chlorine sanitizer was too potent, testing > 200 ppm. Correct concentration of chlorine sanitizer should be measured at 100 ppm. Excessively high concentrations of chlorine sanitizer can be harmful when ingested and irritate the skin.Operator was instructed on how to properly mix and accurately test chlorine sanitizer solution. Operator was informed to test the chlorine sanitizer mixture every time it is made. Operator diluted their solution with water to the correct concentration of 100 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bowl containing fried chicken was observed placed on top of cooked fried chicken stored in a half insert, resulting in potential contamination of any food in contact with the underside of the bowl.The operator promptly discarded the affected product.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine dishwasher was tested using testing strips, which indicated a reading of 0 ppm. To ensure effective sanitation, the chlorine sanitizer must register at 100 ppm. Despite priming the sanitizer line, the machine failed to deliver the required sanitizer strength of 100 ppm. It's important to note that chlorine sanitizer is essential for eliminating harmful pathogens.Please contact a technician to repair the low-temperature dishwasher. The operator was instructed to use the dishwasher to clean, while using the two-compartment sink to sanitize their dishes, submerging the dishes in 100 ppm chlorine mixture for two minutes. All dishes must be air dried. This dishwashing system must be used temporarily until the dishwasher is repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Leftover protective adhesive stickers were observed on the shelving under the gas range. The adhesive was peeling and trapping contaminates, making it difficult to clean and sanitize.Please remove the adhesive and clean and sanitize the unit.
  6. Initial Inspection

    0 infractions