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Gong Cha

106A - 303 Centre Street SW Calgary AB T2G 2B9 · Food - General

3 inspections

  1. Demand Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A waffle maker was stored directly next to the hand washing sink. Please move the waffle maker or install a splash guard to protect it from contamination.
  2. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A waffle maker was stored directly next to the hand washing sink. Please move the waffle maker or install a splash guard to protect it from contamination.
  3. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A waffle maker was stored directly next to the hand washing sink. Please move the waffle maker or install a splash guard to protect it from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked tapioca pearls are being stored at room temperature and being discarded every 3-4 hours.Cooked tapioca pearls are perishable and must be either:a) kept under refrigeration (4C or below)b) kept in a hot holding unit (60C or above)c) held at room temperature but discarded every 2 hours If you choose to go with option (c) a system must be in place to be able to identify when the item was cooked and when it must be discarded.