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Golden Moon Chinese Food

1 - 1211 14 Street SW Calgary AB T3C 1C4 · Food - General

8 inspections

  1. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Bleach sanitizer was too high. - New sanitizer was made and measure at 100 ppm2. Wet reuseable cleaning cloth were on the food counter.- All wet cleaning cloths must be stored in sanitizer solution between uses.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Boxes of cabbage was observed on the floor of the front walk in cooler. - All food product must be 6 inches off the ground.2. Used vinegar bottle is being used as container for bulk mushrooms, shrimps and baby corns and carrots. - Have the Vinegar bottle removed and get food graded container to store bulk foods.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bowls and stainer on the shelves above the 3 compartment sink had food debris.- Clean and sanitize
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The rack above the 3 comparment sink have food debris and grease buildup. - Have area cleaned and sanitize.
  2. Demand Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no food contact surface sanitizer prepared initially.Bleach water was prepared during inspection. Concentration measured 100 pm. Ensure that food contact surface sanitizer is prepared and readily available for use at all times.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • An open can of miniature corn and an open can of oyster sauce were being stored in the food preparation cooler.Cans are not intended for food storage once open. Food was transferred into food grade storage containers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The stove had grease and food debris accumulation.Clean the stove and ensure this area is cleaned on a regular basis.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bulk food storage containers had grease accumulation on the outside.Clean the outside of bulk food storage containers and ensure they are cleaned on a regular basis.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ventilation canopy filters and surfaces had grease accumulation.Clean ventilation canopy filters and surfaces and ensure these areas are cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The stand up fan located by the hand wash sink had grease accumulation.Clean or remove/replace the fan.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water tap for the kitchen hand sink was not functional at the time of the inspection. Please repair the tap such that hot and cold water can be accessed at the hand sink.
    • 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 light cover was missing in the kitchen. Please install a light cover over the exposed light fixture to protect from contamination in the event a light bulb breaks.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Knives were being stored in the space between the wall and the preparation table. Do not store knives in this location as it is not cleanable and can contaminate the knives.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was accumulation of grease and food debris located on the floor and walls underneath behind the cookline and under the dishwashing sink.
  7. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was accumulation of grease and food debris located on the floor and walls underneath behind the cookline and under the dishwashing sink.
  8. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bowl was being used as a bulk scoop. Please ensure all bulk scoops have handles to limit food handlers from coming into contact with the bulk food items.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A large fan was in front of the hand sink in the kitchen. The fan was moved at the time of the inspection. Please ensure the hand sink stays unobstructed and nothing is stored in the basin or in front of the hand sink to allow for food handlers access to the hand sink.
    • 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?
      • Mouse droppings were observed in the following areas:- behind the 2-door pop cooler in the front of the facility - In the mechanical room - In the staff washroom - In the dry storage room next to the mechanical room Please safely clean the mouse droppings, sanitize the area, and monitor the facility for pest activity.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • September 20th, 2023: Outstanding violationThe lid of the chest style freezer located in the dry goods storage room was damaged.either properly repair the lid, replace the lid, or replace the freezer. Ensure that the freezer is smooth, non-absorbent to moisture and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was accumulation of grease and food debris located on the floor and walls underneath behind the cookline and under the dishwashing sink. 2) An accumulation of dust around the ceiling air vents was observed. Clean the indicated areas and ensure they are cleaned regularly.