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Gonhoo Café

909 Mountain Avenue Crossfield AB T0M 0S0 · Food - General

15 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizer available for wiping food contact surfaces in the kitchen was measured at a concentration less than 10ppm.Sanitizer concentration was corrected to 100ppm chlorine during inspection.Ensure that prepared sanitizer is regularly verified and replaced as needed to maintain an effective sanitizing concentration.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The concentration of sanitizer dispensed from the mechanical dishwasher was measured at a concentration of around 10ppm chlorine. Sanitizer was replaced during inspection and a concentration of 100ppm chlorine was achieved. Ensure that dishwasher sanitizer concentration is being routinely monitored to verify a satisfactory concentration of 100ppm chlorine.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The sanitizer levels for the chlorine-sanitizing mechanical dishwasher are not being verified at a frequency sufficient to ensure proper sanitizing of utensils and dishware. Ensure that dishwasher sanitizer levels are being verified using available chlorine test strips on a routine basis (at least twice weekly). Use provided sanitizer log to track and verify dishwasher sanitizer testing.
  4. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cooked prepared meat was observed being stored in a cardboard box in the upright cooler. This container is unsuitable for use in direct food storage due to its inability to be cleaned and the potential for cross-contamination of food from re-used cardboard. Use a cleanable container made from a food-grade material for storage of prepared food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Raw chicken was observed being stored above prepared sauces in the upright cooler in the kitchen. Some of the food and produce stored in the back storage area was being placed directly on the floor.Move raw meat so that it is stored below prepared foods and sauces.Place all foods on suitable shelving up and off the floor.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher sanitizer was measured at a concentration of 0-10ppm chlorine. Sanitizer was replaced during inspection and dishwasher was remeasured at 100ppm chlorine.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The sanitizer levels for the chlorine-sanitizing mechanical dishwasher are not being verified at a frequency sufficient to ensure proper sanitizing of utensils and dishware. Ensure that dishwasher sanitizer levels are being verified using available chlorine test strips on a routine basis (at least twice weekly). Use provided sanitizer log to track and verify dishwasher sanitizer testing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The area beneath and beside the deep fryer have an accumulation of grease and food debris. Clean indicated area.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of sanitizer available for use in the kitchen was measured at a concentration of 10-50ppm chlorine.Sanitizer concentration was corrected to 100ppm during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Raw meat was observed being stored above cooked food in the upright cooler.Cutting boards intended for use as storage surfaces or makeshift countertops were observed being stored directly on the floorMeats were moved during inspection to be stored on the bottom-most shelf.Cutting boards identified were moved up off floor during inspection. Ensure that surfaces are regularly washed and sanitized, and are stored off the floor at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The display thermometer in the kitchen prep cooler is believed to be inaccurate, measuring a holding temperature of -10C compared with a calibrated infrared thermometer reading of 3.8C.Acquire an accurate display thermometer for this cooler.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Open disposable wooden chopsticks were observed to be stored in cleaned reusable customer utensil storage areas. This suggests potential reuse of utensils that cannot be properly washed nor sanitized. Remove wooden chopsticks from reusable dishware storage areas. Do not attempt reuse of disposable wooden utensils.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Several plastic strainers were observed to be cracked or otherwise damaged. One of the cutting boards observed to be in use had deep grooves that would be difficult to properly clean. Repair or replace damaged food equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The area to the side of the fryer, including the adjacent chest freezer, has a buildup of grease and food debris. A buildup of debris was noted on the fan guard and top of the interior of the upright kitchen cooler. Several cutting boards/surfaces were observed to have significant staining. Several dishes and food equipment stored on shelves adjacent to the cooking area were stored in a visibly unclean state.Clean indicated areas.
  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    2 infractions

    • 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 onsite for review at the time of inspection. Provide written pest control records.*Operator indicated that a new pest control company is to conduct services. Provide a written record of pest control measures being conducted.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The larger chest freezer in the kitchen has exposed insulation inside, raising concerns of contamination of uncovered food stored inside. Cover or repair indicated surface.
  9. Monitoring Inspection

    9 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Uncovered food was observed being stored directly on the floor. Ensure that all food not otherwise protected is stored directed on the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw chicken was observed being thawed at room temperature. Thawing of meat requires safe temperature control measures, either through refrigeration or the use of cold running water.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher was measured at a concentration of 10ppm chlorine over several consecutive cycles.Dishwasher sanitizer was replaced during inspection and re-measured at 100ppm chlorine.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The concentration of chlorine dispensed from the mechanical dishwasher is not routinely tested. Ensure that dishwasher sanitizer concentration is routinely tested to verify effective sanitizing.
    • 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 onsite for review at the time of inspection. Provide written pest control records.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Flooring in the cooking and food preparation area in the kitchen is damaged in several areas, creating surfaces that would be difficult to clean.Repair flooring or otherwise render these surfaces to be smooth and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The chest freezer beside the fryer has exposed insulation that would be difficult to clean.The larger chest freezer in the kitchen has exposed insulation inside, raising concerns of contamination of uncovered food stored inside. Cover or repair indicated surfaces.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Utensils used in bulk food storage require further cleaning. Surfaces used in utensil storage in the kitchen were observed to require further cleaning. Clean indicated areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning is needed in the following areas:-Behind and underneath deep fryer-Behind and underneath chest freezers-Rice storage areaClean indicated areas.
  10. Risk Management Inspection

    3 infractions

    • 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 onsite for review at the time of inspection. Provide written pest control records.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Flooring in the cooking and food preparation area in the kitchen is damaged in several areas, creating surfaces that would be difficult to clean.Repair flooring or otherwise render these surfaces to be smooth and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Utensils used in bulk food storage require further cleaning. Surfaces used in utensil storage in the kitchen were observed to require further cleaning. Clean indicated areas.
  11. Monitoring Inspection

    6 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The sanitizer dispensed from the mechanical dishwasher was initially measured at a concentration of 0ppm chlorine. Chlorine solution feeding the dishwasher appeared to be oxidized. Chlorine solution was replaced during inspection, and the dishwasher was re-tested at 100ppm. Ensure the dishwasher's sanitizer levels are regularly tested (at least once per week) to ensure dishes are being properly sanitized.
    • 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 onsite for review at the time of inspection. Provide written pest control records.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Provide proof of food safety certification for at least one member of staff in care and control of this facility, preferably an operator or manager.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Flooring in the cooking and food preparation area in the kitchen is damaged in several areas, creating surfaces that would be difficult to clean.Repair flooring or otherwise render these surfaces to be smooth and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The bottom drawer of the back freezer had an exposed section of insulation that would make the interior of the freezer difficult to clean. Repair exposed insulation surface.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Utensils used in bulk food storage require further cleaning. Surfaces used in utensil storage in the kitchen were observed to require further cleaning. Clean indicated areas.
  12. Risk Management Inspection

    0 infractions

  13. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **CORRECTED**1. The bleach sanitizers in the spray bottles were too strong and bleached out the test strip. A 100ppm bleach sanitizer was made during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **CORRECTED**1. Containers of food stored on top of open food in prep cooler. Containers were removed during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Sauces were stored in opened cans. COMPLETE THE FOLLOWING:1. After opening cans of food, transfer the remaining food into food safe containers.
    • 09. Are chemicals stored and handled in a safe manner?
      • **CORRECTED**1. The bleach sanitizer spray bottles did not have a label. Labels were replaced during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The shelf covers beside the deep fryer were not clean. 2. The hood vent filters had a buildup of debris. COMPLETE THE FOLLOWING:1. Clean the covers or refinish the shelf, so it is smooth, non-absorbent and easy to clean. 2. Please clean the hood vent filters more thoroughly and more often.
  14. Risk Management Inspection

    0 infractions

  15. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **CORRECTED**1. Containers of food were stacked on top of each other without a lid in the prep cooler. Containers were removed during inspection and stored in cooler below.COMPLETE THE FOLLOWING:1. Do not stack containers on food to protect food from contamination. Please use a lid.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Garbage bag used to cover bean sprouts.COMPLETE THE FOLLOWING:1. Do not use garbage bags for covering foods. Use a food safe cover or plastic wrap to cover food.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Front bar:Paper towel was not in a holder/dispenser.2. Kitchen: Paper towel was not in a holder/dispenser.3. Women's washroom:Paper towel not in holder/dispenser. COMPLETE THE FOLLOWING:1. Store paper towel in a holder/dispenser to protect the towels from contamination.
    • 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. The shelves next to the stove are made of unfinished wood.COMPLETE THE FOLLOWING:1. Please refinish the shelves, so they are smooth, non-absorbent and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Buildup of food debris was noted under the prep cooler. 2. The hood vent filters were not clean. A lot of grease and burnt debris could be seen on the filters. 3. The back storage area is cluttered and not easy to clean. COMPLETE THE FOLLOWING:1. Please clean under the prep cooler. 2. Clean the hood vent filters. Lack of cleaning can create a fire hazard.3. Organize and declutter the back storage area. More shelving is recommended.