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Golden Leaf Chinese Food

1 - 4655 37 Street SW Calgary AB T3E 3C8 · Food - General

6 inspections

  1. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw eggs kept outside, measured at 23C. Eggs discarded.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Upon discussion, it was noted that the staff was following wrong manual dishwashing method (mixing bleach with soap solution). Proper instructions provided during inspection, 2 comp. manual dishwashing method infographic will be shared along with the report.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning is required behind the cooking area.shelvingstand up cooler doorall hard to reach areas. Duct tape used around floor panel.Clean noted areas.Remove duct tape and ensure surface is smooth and easily cleanable.
  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Duct tape used around floor panel.Clean noted areas.Remove duct tape and ensure surface is smooth and easily cleanable.
  3. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Floor dirty in hard-to-reach areas (i.e. under sinks).2. Duct tape used around floor panel.Clean noted areas.Remove duct tape and ensure surface is smooth and easily cleanable.
  4. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No prepared sanitizing solution on site.Ensure a fresh sanitizing solution is readily available and is used on food contact surfaces frequently throughout the day.A 100ppm chlorine based sanitizing solution was prepared at time of inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Open cans being used to store various food items inside of cooler.Once a can is opened, store any leftover food in suitable food grade containers.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottle not labelled.Ensure spray bottles are labelled to identify their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Container of pork dumplings sitting out at room temperature measured 11 degrees Celsius.Product moved to cooler during inspection.Ensure perishable foods are maintained at safe temperatures.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chicken thawing in sink filled with stagnant water.If thawing in the sink, the product must be under continuously running cold water.Addressed during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Floor dirty in hard-to-reach areas (i.e. under equipment).2. Glass doors of sliding door cooler dirty.3. Dirty/greasy cardboard used to line some shelves.4. Duct tape used around floor panel.Clean noted areas.Discard greasy cardboard.Remove duct tape and ensure surface is smooth and easily cleanable.
  5. Initial Inspection

    0 infractions

  6. Demand Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer bucket was measured at over 1000 ppm.Fresh sanitizer solution was measured at 100 ppm.How to mix an approved sanitizer solution was sent to the operator.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Cardboard was used to line the lower surface underneath counter.Cardboard was removed.2. Canned food items and takeout bags were stored on the floor.Items were stored off the floor.All food and food items must be maintained a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets.3. Containers without handles were stored in the bulk food bins.Containers were removed.Ensure scoops being used have handles.4. Opened canned of oyster sauce was left in the Coca Cola fridge.The opened oyster sauce was discarded.Store leftovers open canned food into a clean food grade container to prevent the oxidation of the metal leaching into the food.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no chlorine test strips available.Obtain chlorine test strips to check the strength of the sanitizing solution.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Paper towel at the handwashing sink was not stored in a paper towel dispenser.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No food safety certificate was available.
    • 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 exterior walls and floors of the walk-in cooler were dirty.Install baseboard to facilitate the cleaning of the indicated area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep grooves were noted on the cutting board and cutting blocks.Resurface or replace cutting board/blocks.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The interior walls of the of the Coca Cola fridge had dirt build up on the surface.2. Underneath the cutting blocks area had grease and dirt build up.3. No written sanitation plan was available.