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Ho Won Restaurant

200A - 115 2 Avenue SE Calgary AB T2G 0B2 · Food - General

7 inspections

  1. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Vegetable cutting boards were very worn.-Ensure food prep surfaces are in good condition-Operator turned over boards as the other side was in good condition
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) A dirty chafing dish with food products was stored under the shelf across the wok station.2) The ventilation canopy filters were caked in grease.3) The flooring under and behind the grills was dirty.-Clean
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    3 infractions

    • 15. Is the facility free of a pest infestation?
      • January 17th, 2025: A service report from the pest control company indicated 87 cockroach captures on January 27th, 2025. Multiple dead cockroaches were observed on the floor of the facility. As well a live cockroach was observed running along the floor in the back storage room. Please continue to work with the pest control company to abate the pest infestation. January 17th, 2025: A significant German Cockroach infestation was observed at the time of the inspection. Two glue boards located behind the cooler by the three-compartment sink were covered in German Cockroaches in multiple life stages. As well numerous German Cockroaches were observed crawling behind the cook line, under the mechanical dishwasher, on the walls throughout the facility, on rolling carts, and dead in a bucket of water by the back walk-in freezer.Additionally, Cockroach frass (droppings) was observed along the walls and door frame in the dry storage room. Multiple cockroach egg cases were also observed throughout the facility. A professional pest control company must be contracted to assess and abate the German Cockroach infestation.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • January 27th, 2025: Most chipped plates/dishes have been removed; however, a few were still observed. January 17th, 2025: Chipped plates and dishes were observed in the facility. Please discard any of the damaged and chipped plates and dishes as they cannot be properly cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • January 27th, 2025: The cleaning has significantly improved. There is however still a build-up of grease under and behind the cook line. January 17th, 2025: The general sanitation of the food establishment surfaces was poor. Dirt, food debris, grease build-up, and grime were observed on the following areas including but not limited to: - The walls and floors under and behind the cook line - The floors in the walk-in cooler and walk-in freezers - The area under the mechanical dishwasher- The area under the three-compartment sink - The area around the grease traps - The walls throughout the facility - The floors throughout the facility - The ceiling air vents Deep clean the entire facility paying special attention to the hard-to-reach areas under and behind equipment.
  6. Monitoring Inspection

    16 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty wiping cloths were observed throughout the facility on food contact surfaces. All wiping cloths must be stored in an approved sanitizer solution. Discard the heavily soiled clothes and ensure wiping cloths are stored in an approved sanitizer.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls were being used as bulk scoops. Please remove the bowls and replace them with scoops that are equipped with a handle. All bulk scoops must have handles to protect the bulk food from contamination when scooping.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food is stored uncovered and on the floor in the walk-in cooler, the walk-in freezers, and in the dry storage throughout the facility. Please store all food elevated off of the floor and with a food grade cover to protect from contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high-temperature mechanical dishwasher was tested multiple times, and the rinse cycle did not exceed a temperature of 65C. Please have the dishwasher serviced such that it can sanitize dishes at a minimum temperature of 71C.
    • 15. Is the facility free of a pest infestation?
      • A significant German Cockroach infestation was observed at the time of the inspection. Two glue boards located behind the cooler by the three-compartment sink were covered in German Cockroaches in multiple life stages. As well numerous German Cockroaches were observed crawling behind the cook line, under the mechanical dishwasher, on the walls throughout the facility, on rolling carts, and dead in a bucket of water by the back walk-in freezer.Additionally, Cockroach frass (droppings) was observed along the walls and door frame in the dry storage room. Multiple cockroach egg cases were also observed throughout the facility. A professional pest control company must be contracted to assess and abate the German Cockroach infestation.
    • 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?
      • The facility does not have a pest control monitoring program in place. Numerous German Cockroaches were observed throughout the facility. A professional pest control company must be contracted to assess and abate the Cockroach infestation. All pest records must be retained and provided to the undersigned PHI.
    • 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?
      • A gap was observed along the bottom of the back exterior door. Please repair the gap to prevent pest entry.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Multiple ceiling tiles in the back hallway near the exterior door and walk-in freezer were missing and had water damage. Please replace the water damaged and missing ceiling tiles.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Broken tiles located in front of the back walk-in freezer were accumulating dirt and debris. Repair/replace the tiles such that the floor is smooth, cleanable, and impervious to moisture.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Duct tape was observed behind the front service area hand sink on the wall. The duct tape appeared to be holding a patch on the wall. Please remove the duct tape and properly repair the wall.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Chipped plates and dishes were observed in the facility. Please discard any of the damaged and chipped plates and dishes as they cannot be properly cleaned and sanitized.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) A metal wire strainer/sieve was observed to have loose and broken metal wires on it. Please discard the broken strainer/sieve and ensure that all equipment is free from loose parts and in good condition.2) A stand mixer wire whip stored in the dry storage room was broken and had loose wires. Please discard the broken wire whip and ensure that all equipment is free from loose parts and in good condition.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The handle to the walk-in cooler was broken and a loop of duct tape was being used as a handle. Remove the duct tape and repair the handle. 2) The door to the walk-in freezer connected to the walk-in cooler is damaged and the interior insulation is exposed. Please repair/replace the freezer door such that it is smooth and cleanable.3) Duct tape was observed along the front of the mechanical dishwasher. Please remove the duct tape as it is not a cleanable surface.4) Broken rolling carts were observed. Discard the broken carts as they cannot be properly cleaned and sanitized.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food equipment and utensils were dirty and had a build-up of food debris, grime, grease, and dirt including but not limited to: - The meat slicer - The rolling carts - The spice/ sauce containers and spoons - The equipment along the cook line and spaces between the equipment - Bulk bins - High-touch surfaces such as light switches and cooler/freezer handles - The microwaves inside and out - The tabletop can opener - The oven both inside and out - The ceiling air vents - The walk-in freezer door - Food storage shelving throughout the facility - Food storage shelving in the walk-in cooler and freezers - The gap between the wall shelf and the wall in the dry storage room - The knives in use - The mechanical dishwasher - A yellow strainer located in the front service area two-comp sink Please deep clean the facility and all the equipment in it.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The general sanitation of the food establishment surfaces was poor. Dirt, food debris, grease build-up, and grime were observed on the following areas including but not limited to: - The walls and floors under and behind the cook line - The floors in the walk-in cooler and walk-in freezers - The area under the mechanical dishwasher- The area under the three-compartment sink - The area around the grease traps - The walls throughout the facility - The floors throughout the facility - The ceiling air vents Deep clean the entire facility paying special attention to the hard-to-reach areas under and behind equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The back hallway and storage rooms located off of the back hallway were cluttered and disorganized rendering the space difficult to clean and facilitate proper pest control. Please organize and declutter the indicated areas.2) The two walk-in freezers are cluttered, disorganized, and dirty. Please remove all items from the freezers, deep clean, and re-organize such that they can be frequently cleaned and kept organized. Keeping the freezers and coolers organized allows for proper food rotation (First in, first out).
  7. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • *WALK-IN COOLER SHELVES, TOPS OF EQUIPMENT & OTHER HIGH SHELVES, FIXTURES, & SURFACES REQUIRE CLEANING*