Golden Bowl
3013 - 130 Sierra Springs Drive SE Airdrie AB T4B 3G6 · Food - General
3 inspections
- Risk Management Inspection
5 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- *OUTSTANDING VIOLATIONChlorine sanitizer test strips were expired. Please ensure new ones are obtained.
- 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?
- Flies were observed in the kitchen throughout the inspection. *Do THE FOLLOWINGGet fly strips and place them in non-food prep areas to control the flies. Provide a pest control plan
- 20. Do food handlers at the facility have adequate food safety training?
- ***THIS IS AN OUTSTANDING VIOLATION FROM MARCH 20251. The operator has not completed their food safety training.COMPLETE THE FOLLOWING:1. Upon successful completion of the food safety training course, please send a copy of the certificate.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- *OUTSTANDING VIOLATIONDishwasher was not reaching the required temperature of 71 degree Celsius. Observed temperature was 35-37 degrees Celsius.Please ensure the dishwasher is repaired.
- 24. Is solid and liquid waste being managed in a suitable manner?
- *OUTSTANDINGSome of the waste receptables did not lids. *DO THE FOLLOWINGProvide lids for the receptables. A number of flies were observed in the kitchen over the open receptacles.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
12 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Owner was observed taking a sanitizer cloth and washing it in the same sink over thawing shrimp. This was corrected during the inspection and the shrimp was discarded. Do not wash utensils and equipment while food is thawing in the sink.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Food was observed uncovered and piled on top of each other in the prep cooler, and standing cooler. Old dry chicken was observed in the standing cooler without any protection. These foods were discarded during the inspection. Food must be kept in appropriate containers with lids and protected from any cross contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Frozen meat products were observed thawing at room temperature. This was corrected during the inspection and operator placed the food in the cooler. Food can only be thawed under cold running water, in the cooler or in the microwave. Do not leave it at room temperature.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher was not reaching the required temperature of 71 degree Celsius. Observed temperature was 35-37 degrees Celsius.Facility was asked to use the 3 compartment sink in until the dishwasher is fixed.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine sanitizer test strips were expired. Please ensure new ones are obtained.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Handwash sink in the back was blocked with boxes and equipment. This was corrected during the inspection. Handwash sink must be unobstructed at all times to allow for handwashing. Ensure that soap and paper towels are provided.
- 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?
- Flies were observed in the kitchen throughout the inspection. *Do THE FOLLOWINGGet fly strips and place them in non-food prep areas to control the flies. Provide a pest control plan
- 20. Do food handlers at the facility have adequate food safety training?
- ***THIS IS AN OUTSTANDING VIOLATION FROM MARCH 20251. The operator has not completed their food safety training.COMPLETE THE FOLLOWING:1. Upon successful completion of the food safety training course, please send a copy of the certificate.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. Cut vegetables in the food prep cooler were stored in cut up, old vinegar containers. *DO THE FOLLOWINGEnsure these containers are removed as they can lead to physical contamination of the food. Please ensure that proper food grade containers are used.Soiled cardboard boxes were observed in the cooler. *DO THE FOLLOWINGensure these are all removed as they cannot be cleaned.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Dishwasher was not reaching the required temperature of 71 degree Celsius. Observed temperature was 35-37 degrees Celsius.Please ensure the dishwasher is repaired.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Kitchen was cluttered and there was grime and debris all over. 2. Bulk food containers had spills and grime over them.3. Shelves in the walk-in cooler and freezer had grime. Areas under the shelves, in both the cooler and freezer, had debris. 4. Prep cooler had grime, debris and water spills in it.*DO THE FOLLOWING1. Ensure all these areas are thoroughly cleaned and sanitized. 2. Remove any equipment that is not being used and organize it in the back. 3. Provide a written cleaning schedule
- 24. Is solid and liquid waste being managed in a suitable manner?
- Some of the waste receptables did not lids. *DO THE FOLLOWINGProvide lids for the receptables. A number of flies were observed in the kitchen over the open receptacles.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Initial Inspection
1 infraction
- 20. Do food handlers at the facility have adequate food safety training?
- 1. The operator has not completed their food safety training.COMPLETE THE FOLLOWING:1. Upon successful completion of the food safety training course, please send a copy of the certificate.
- 20. Do food handlers at the facility have adequate food safety training?