Skip to content
Loading map…

Gong Kee BBQ Noodle House

5 - 4527 8 Avenue SE Calgary AB T2A 0A7 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    7 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • The operator was observed touching raw meat and veggies wearing the same glove. - The operator was educated on proper glove use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Food was stored on the floor in the walk-in cooler.2) Food was stored uncovered in the walk-in cooler. 3) Whole pig carcasses and other meats were stored uncovered in the meat cooler. - Store food 6 inches above the floor and covered.4) Open cans of food were observed stored in the cooler near dishwasher. - Transfer food to food safe containers after the can is opened.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) During inspection the food in the front BBQ display case had internal temperatures as follows: Sweet chicken leg 21CPork leg 18.8CRoast pork 31CPork lip 16 C- Maintain food at or above 60 degrees C at all times when in hot holding. The aforementioned food items were discarded during the inspection.2) The mushrooms in the cooler by the dishwashing sinks was measured at an internal temperature of 16.1 degrees C. - Maintain the food at or below 4 degrees C when in cold holding. The mushrooms were discarded during the inspection.
    • 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?
      • 1) The insect screen was had holes and the door had gaps at the bottom. - Repair or install a new insect screen, and install weatherstripping at the bottom of the door.2) No pest control records were provided. - Provide pest control records to the distrcit PHI
    • 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) Cardboard boxes were used to line the dry storage shelves.Remove all the carboard boxes. Ensure surfaces are smooth, non-absorbent and easy to clean.2) The wooden support under the walk-in meat cooler was breaking apart. - Repair or replace the wooden support.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Both chest freezers had rust and ice buildup.2) Meat tenderizer had visible dust build up. - Clean the aforementioned equipment.3) The small soup hot holding cooker lid was broken. 4) The rice cooker lid had tape on it. 5) The caulking was coming off from the sink near the smoker.- Repair or replace the aforementioned equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Grease and food debris build up was observed behind the cookline.- Clean the area behind the cookline.2) The ceiling through out the kitchen had dust and debris build up. - Clean the ceiling.
  3. Demand Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility did not have cleaning schedule.- Prepare a cleaning schedule.
  6. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A wet cleaning cloth was observed on the cutting board.- Keep the wet cloth in sanitizing solution.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing sink was blocked with veggies.- Keep hand washing sink clear for hand washing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The smoker area and walkin cooler, shelves were dirty with food debris.- Clean and sanitize the above-mentioned areas.2. The service counter was unorganized.- Ensure to organize the drawers and discard all the items which are not related to food processing.3. The facility did not have cleaning schedule.- Prepare a cleaning schedule.
  7. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Sanitizing solution was not available during inspection.The operator prepared 100ppm chlorine solution during inspection.2. Dirty wiping cloths were observed on the counter.The operator removed the cloths from counter topsEnsure to keep the wet cleaning cloths in sanitizing solution when not in use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas appeared dirty:Floors, shelves and dishwashing area.A lot of unwanted buckets and carboards were stored underneath the counter.The operator removed the unwanted stuff from the facility and cleaned the above-mentioned places and sent the pictures via email.