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Hao Bowl

270F - 605 5 Avenue SW Calgary AB T2P 3H5 · Food - General

3 inspections

  1. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The facility was reheating cold food items in the hot holding unit. Food must be first rapidly reheated to 74C prior to being placed in the hot holding unit.Food must be reheated to a safe internal temperature (74C) before being placed in a hot holding unit to ensure harmful bacteria are destroyed. Hot holding units are designed to maintain temperature (60C or above), not to reheat food safely.Food was reheated properly at the time of the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility used a quat sanitizer for surface sanitizing and has quat test strips onsite. The facility also uses chlorine (bleach) for sanitizing when dishwashing but does not have chlorine test strips on-site. Please obtain restaurant chlorine test strips to be able to test the dishwashing chlorine sanitizer concentration. Chlorine - 100ppmQuat - 200ppm
  2. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - The concentration of the Quats-based sanitizer was tested above 400 ppm. The correct concentration of Quats based sanitizer is 200 ppm.*The staff has corrected the concentration.**Ensure to check the sanitizer concentration daily and each time a fresh solution is made.
  3. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The facility was using a bowl as a bulk scoop for the bulk rice. The bowl was switched out for a proper scoop with a handle at the time of the inspection. Please ensure all bulk scoops are equipped with a handle to protect from contamination when scooping.