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Golden Jade Palace Seafood & Dim Sum Restaurant

800 - 1110 Panatella Boulevard NW Calgary AB T3K 0S6 · Food - General

13 inspections

  1. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The walk-in cooler #1 was observed to be leaking around the vent on the ceiling.**Please have the equipment repaired.
  2. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The walk-in cooler #1 was observed to be leaking around the vent on the ceiling.**Please have the equipment repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas/ items require cleaning:1. The floor of both walk-in coolers including the areas below the shelves.2. The floor of the walk-in Freezer.
  3. Risk Management Inspection

    3 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following items require cleaning:1. The steel coolers and line coolers throughout the kitchen.2. The stoves and other cooking equipment on the cook line.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The walk-in cooler #1 was observed to be leaking around the vent on the ceiling.**Please have the equipment repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas/ items require cleaning:1. The shelves above and below the food prep counters/tables.2. The floors and walls around and below the prep sinks.3. The floors and walls around and below the dish sink and dishwashing area.4. The grease traps below the prep sinks and dish washing sinks including the plumbing pipes.5. The body and sides of the hand sinks.6. The shelves above the dish sinks and dishwashing area.7. The floor below the stoves/cookline.8. The floor of both walk-in coolers including the areas below the shelves.9. The floor below the dish storage racks.
  4. Monitoring Inspection

    8 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Stacking of food containers was observed in the line cooler with the base of the top container coming in direct contact with food at the bottom container.**Ensure food under storage are adequately protected from contamination at all times.
    • 09. Are chemicals stored and handled in a safe manner?
      • Unlabeled spray bottles holding sanitizer were observed at the front bar area.**Ensure all containers holding chemicals are adequately labeled to identify their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A tray of ginger beef was being stored at room temperature during the inspection. The internal temperature measured at 21 degrees C.**Ensure high risk food items are stored at safe temperatures of 4 degrees C and below or 60 degrees C and above.The food item was discarded during the inspection.
    • 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 wash obstructed by a trash can during the inspection.**Ensure the hand sinks are clear and accessible for use at all times.
    • 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 control records were not available for review during the inspection.**Ensure adequate records of pest monitoring activities are maintained and available for review at the facility when requested.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following items require cleaning:1. The steel coolers and line coolers throughout the kitchen.2. The bulk food containers.3. The stoves and other cooking equipment on the cook line.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The walk-in cooler #1 was observed to be leaking around the vent on the ceiling.**Please have the equipment repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas/ items require cleaning:1. The shelves above and below the food prep counters/tables.2. The floors and walls around and below the prep sinks.3. The floors and walls around and below the dish sink and dishwashing area.4. The grease traps below the prep sinks and dish washing sinks including the plumbing pipes.5. The body and sides of the hand sinks.6. The sides of the butcher blocks including the sides of the adjacent equipment.7. The shelves above the dish sinks and dishwashing area.8. The floor below the stoves/cookline.9. The floor of both walk-in coolers including the areas below the shelves.10. The floor below the dish storage racks.
  5. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • REPEAT VIOLATIONPrevious Report:Box of fresh rice noodles were left at room temperature. Rice noodles were measured at 19.6 degrees C.Discarded the room temperature garlic mixture and fresh rice noodles. Store perishable food at 4 degrees C or below or at 60 degrees C or higher.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towels were not stored in dispensers in the kitchen.Store paper towels in dispensers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Sealant by the wok line was torn off. Repair the kitchen floor.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Ice build-up around the walk-in freezer door frame, the door can't be close properly. Remove ice so the door can be close. 2) Numerous plates and bowls were chipped along the edges and the edges were sharp.Replace all broken plates and bowls.3) Milk crates were covered with food debris and grease. Clean or remove milk crates. 4) Deep grooves and grease were observed on the wooden table by the wok station.Resurface the wooden table.
  6. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty cleaning cloths were scattered throughout the kitchen counters and cutting boards.Store cleaning cloths in sanitizer in between uses.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Improper glove used observed during inspection. Staff was washing gloved hands at the handwash sink and used gloves were scattered throughout the kitchen counters and shelves. Remove gloves before washing hands and discard gloves in the garbage can after removing from hands.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Basket of snow peas sprouts were stored directly on the floor. Store all food and food items at least 6 inches off the floor.2) Tin cans were used to store sauces. Transfer sauces into food grade containers. 3) Spring roll plastic bag were used to line the pans to store spring rolls. Use saran wrap.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Perishable foods in the hot holding unit were measured between 47.7 to 52.3 degrees C. (BBQ pastries @ 52.3 degrees C., Taro pastries @ 50.0 degrees C. BBQ buns @ 47.7 degrees C.)Store all hot perishable food at 60 degrees C or higher.2) Container of chicken was being thawed at room temperature. Thaw in cooler overnight, under cold running water or in a microwave.3) Container of garlic mixture was stored at room temperature without temperature control. Garlic mixture was measured at 22 degrees C. Container of garlic mixture store on top of ice was between 6.5 to 12.2 degrees C. 4) Box of fresh rice noodles were left at room temperature. Rice noodles were measured at 19.6 degrees C.Discarded the room temperature garlic mixture and fresh rice noodles. Store perishable food at 4 degrees C or below or at 60 degrees C or higher.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towels were not stored in dispensers in the kitchen.Store paper towels in dispensers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Carpet in the front service area was covered with heavy grease. Remove the carpet and refinish floor. 2) Sealant by the wok line was torn off. Repair the kitchen floor.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Algae was observed in the fish tanks. Clean fish tank.2) Both saran cardboard holders were covered with grease and food stains. Provide washable holders. 3) Dirty elastic and dried dough on the mixer handle. Elastic was used to hold the broken handle. Repair the handle.4) Food debris and stains build-up on the walk-in cooler floor corners. Clean the walk in cooler5) Ice build-up around the walk-in freezer door frame, the door can't be close properly. Remove ice so the door can be close. 6) Grease and food stains build-up on wok station prep coolers exteriors. Clean all prep coolers. 7) Numerous plates and bowls were chipped along the edges and the edges were sharp.Replace all broken plates and bowls.8) Sauce bottle was covered with dirty tape and dried sauce.Clean sauce bottles daily.9) Milk crates were covered with food debris and grease. Clean or remove milk crates. 10) Round wooden cutting boards have cracks along the edges. Replace or repair cutting boards.11) Deep grooves and grease were observed on the wooden table by the wok station.Resurface the wooden table.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Grease and char build-up on the canopy filters. 2) Grease build-up on the kitchen walls. 3) Grime build-up on the floor hard to reach areas and baseboards.4) Food debris build-up on the dishwasher heater cover. 5) Grease and debris build-up underneath the wok line. 1 to 5) Clean these areas. 6) Cleaning schedule was not being followed. Food surface sanitizer and dishwasher were not checked daily. Follow the cleaning schedule Check and record food surface sanitizer and dishwasher daily.
  7. Demand Inspection

    0 infractions

  8. Risk Management Inspection

    0 infractions

  9. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were not being kept in a sanitizing solution. Staff was also observed wipes their hands and the prep counters with the same cloths. Staff discarded the contaminated cloths and places new cloths in a sanitizing solution.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high-temperature mechanical dishwasher was not reaching sanitizing temperatures. The highest temperature recorded was 65C.Please have the dishwasher serviced. Utilize the 3-compartment sink to wash and sanitize dishes.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The interior of prep cooler in the prep line had a spill and accumulation of food debris.Ensure that the interior of the coolers are maintained in a sanitary manner.Staff cleaned the cooler.
  10. Demand Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) Frozen seafood was stored in a hand sink. Do not obstruct hand washing stations. Thaw perishable foods in cooler or under cold running water, and store foods in a sanitary manner. Staff placed food item into cooler.2) Dirty bowls were used to scoop out dry ingredients out of pails. Some of these bowls were observed either on the floor in front of the pails or inside the product. Obtain proper utensils with handles to scoop out food and store utensil in sanitary area out of product between use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal food was stored on food prep surfaces. Keep personal items and personal foods in separate area that will not contaminate public food and food areas.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) BBQ duck was left on counter at room temp; surface temp measured 29-34C and staff were not practicing quick-cooling methods. Staff placed into cooler.2) Frozen beef trip was thawed at room temp in the prep sink. Thaw under cold running water.3) Pails of congee and soup broth were stored on floor at room temp in front of the cook line. Temps ranged 23-40C (destroyed). Store perishable foods at 4C or lower, or 60C or higher.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Frozen seafood was stored in a hand sink. Do not obstruct hand washing stations. Thaw perishable foods in cooler or under cold running water, and store foods in a sanitary manner.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Complaint re metal found in food. PHI observed unravelling steel wool used to clean woks at wok station. Remove/replace steel wool as needed. Keep cleaning equipment in good condition and rinse out woks thoroughly between cleaning.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Old, dirty plastic wrap was wrapped around water tap fixture at wok station. Water from fixture was used for cooking. Remove plastic wrap and clean tap fixture.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Several bags of empty drink containers, building materials, and miscellaneous items were stored on the side of the building. Please remove and keep area clean and tidy to prevent/reduce pest activity.
  11. Risk Management Inspection

    0 infractions

  12. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The maximum temperature of the high-temperature mechanical dishwasher was measured at the dish level using a maximum-registering thermometer to be 32°C (tested three times). The inspector informed the staff/manager to configure the dishwasher to ensure that it reaches at least 71°C. Otherwise, please contact a technician to configure the dishwasher. In the meantime, please ensure to fully submerge all utensils, equipment, and dishes in a 100-ppm chlorine (or equivalent) solution in the multiple-compartment sink using the correct bleach-water ratio: 1/2 teaspoon (2-5 mL) bleach per liter of water. A maximum-registering thermometer was available on site. Please use this to confirm that the temperature of the dishwasher reaches at least 71°C before use.**FIX THE DISHWASHER TO REACH AT LEAST 71°C.**OUTSTANDING (2023-01-04). The dishwasher was still measured to have a maximum water temperature of 47.1-48.0°C. The operator did not demonstrate adequate knowledge on how to use the dishwasher. Please contact a service technician to configure the dishwasher and provide education to staff and the operator on the proper use of the dishwasher. After the inspector left the facility, the operator called and informed that the water booster was not turned on, which is why the temperature was inadequate. The inspector informed the operator to continue checking the dishwasher using a maximum-registering thermometer to ensure that the temperature is adequate (at or above 71°C) after the water booster is turned on.
  13. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff/manager that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths were stored in a sanitizer bucket solution afterwards.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach-water (chlorine) sanitizer solution used to sanitize food-contact surfaces was measured at 10-ppm. The staff/manager was instructed to create a new sanitizer solution, which was measured at 100-ppm. The inspector informed the staff/manager that a 100-ppm chlorine sanitizer solution must be maintained at all times during the operations. Less than 100 ppm chlorine concentration means inadequate sanitization and more than 200 ppm means that chlorine residues could stay in food-contact surfaces, which contaminates food. Please ensure to test the chlorine concentration each time a solution is made, then daily, and recommended to check the solution every 2-4 hours throughout operations.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Open containers that contain food items were stacked together where the bottom of the top container was touching the food items inside the bottom container. The inspector informed the staff/manager that food must be protected from contamination during storage. Please do not stack open containers, as described.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The maximum temperature of the high-temperature mechanical dishwasher was measured at the dish level using a maximum-registering thermometer to be 32°C (tested three times). The inspector informed the staff/manager to configure the dishwasher to ensure that it reaches at least 71°C. Otherwise, please contact a technician to configure the dishwasher. In the meantime, please ensure to fully submerge all utensils, equipment, and dishes in a 100-ppm chlorine (or equivalent) solution in the multiple-compartment sink using the correct bleach-water ratio: 1/2 teaspoon (2-5 mL) bleach per liter of water. A maximum-registering thermometer was available on site. Please use this to confirm that the temperature of the dishwasher reaches at least 71°C before use.**FIX THE DISHWASHER TO REACH AT LEAST 71°C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel in the handwashing station. The staff/manager put paper towels in the handwashing station during the inspection. The inspector informed the staff to ensure that the handwashing station is fully equipped/supplied with soap and paper towel at all times during operations.