Hong Chou Inn
A - 4721 17 Avenue SE Calgary AB T2A 0T9 · Food - General
8 inspections
- Monitoring Inspection
10 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- **CORRECTED**1. There was no prepared bleach sanitizer for cleaning cloths or sanitizer in a spray bottle. A 100ppm bleach sanitizer for the cleaning cloths was prepared during the inspection. COMPLETE THE FOLLOWING:1. Ensure a 100ppm bleach sanitizer for cloths is always available when the restaurant is operating.2. Purchase a spray bottle for the bleach sanitizer and ensure it is labeled.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Food cans were being re-used to store foods in the cooking area. 2. Newspaper was being used to cover bean sprouts in the walk-in cooler. 3. Cardboard was used as a storage surface on the shelves in the walk-in cooler. 4. Observed frozen fried fish and wontons stored in open cardboard boxes in chest freezers. 5. Personal items were stored in the following areas:- Cigarettes stored in cabinet with food in the back storage area and on a shelf in the cooking area. - Personal food and vitamins stored on counters in front area with customer items. 6. The plastic cover used to cover the green shelf behind the wooden butcher block was ripped. COMPLETE THE FOLLOWING:1. Do not re-use cans, as they can begin to rust after opening.2. Do not use newspaper, as it may contain chemicals that are not food safe. Use paper towel.3. Do not use cardboard as a storage surface or for storing food. Surfaces must be smooth, non-absorbent and easy to clean.4. Do not store staff personal items in the food area. Store outside of the kitchen.5. Remove the plastic cover, because it is not in good repair and not easy to clean.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- **CORRECTED**1. Container of cabbage was stored on top of an open box of celery in the walk-in cooler. Container moved onto another shelf during the inspection.2. A blue plastic strainer was used to cover a bowl of rice. The strainer was chipped. Strainer removed as it could pose a risk for physical contamination of food.3. Bowls stored in rice bins. Bowls removed as they did not have handles to protect food from contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. The facility does not have a probe thermometer for checking internal food temperatures.COMPLETE THE FOLLOWING:1. Please purchase a probe thermometer.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- **CORRECTED**1. No paper towel in dispenser in the women's washroom. Paper towel replaced during inspection.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- **OUTSTANDING**1. The handwashing sink in the cooking area does not splash guard.COMPLETE THE FOLLOWING:1. Ensure splash guard is installed.
- 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. Parts of the floor material under the cooking equipment was missing or was peeling off. Food debris and grease was accumulating in the areas where the flooring was in disrepair.2. Women's washroom: The caulking at the back of the hand sink is in disrepair, and the sink is coming off the wall. COMPLETE THE FOLLOWING:1. Please repair the flooring to prevent the accumulation of debris and so it is easy to clean.2. Repair sink in women's washroom.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. The wooden butcher block had pieces missing on the top, and there was a lot of knife marks. 2. Old egg crates used to store dishes and cooking utensils around the stove. 3. Knives stored behind the table with the large white cutting board in an area that was not easy to clean.4. Rice stored in room temperature water. COMPLETE THE FOLLOWING:1. Repair/resurface the butcher block, so it is smooth and easy to clean and sanitize.2. Do not re-use egg crates. Store dishes and utensils in containers that are easy to clean and sanitize.3. Store knives in a different area that is easy to clean. A magnetic knife strip is recommended.4. Store rice scoop in ice water. Change ice water as soon as the ice melts.
- 23. Is the facility maintained in a clean and sanitary condition?
- **OUTSTANDING**1. Dirty cardboard used to line shelving by the cooking area.2. Accumulation of grime around the front service hand sinkCOMPLETE THE FOLLOWING:1. Remove the cardboard and do not use it in the kitchen, because it is absorbent, not smooth and not easy to clean. 2. Clean the area around the hand sink. Repair the caulking, so it is smooth, non-absorbent and easily cleanable.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Observed a buildup of grease on the hood vent filters and on the underside of the ventilation canopy. 2. Significant amount of dust observed on the walls and ceiling in the walk-in cooler. 3. The green shelf in the back of the kitchen had a buildup of debris. 4. Dust noted on kitchen ceiling. COMPLETE THE FOLLOWING:1. Please clean the areas noted above. They need to be cleaned more often to maintain them in a visibly clean condition.2. Write a daily, weekly and monthly cleaning schedule.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Old yogurt containers and old vinegar/ oil containers reused to store foodYogurt, oil, and vinegar containers are not to be re-used. Obtain proper food grade containers
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- **The violation was still outstanding****The violation was still outstanding**The handwashing sink close to the prep line has not splash guard.Ensure splash guard is installed.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require cleaning:1. Dirt build up in corners and under shelving units2. Dirty cardboard used to line shelving by the prep line3. Accumulation of grime around the front service hand sink4. Walls and ceiling appeared dirty.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizer made available at the front of house or in the kitchen at the time of inspection.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Bag of raw ground pork stored directly above ready to eat foods (cut green peppers)
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Old yogurt containers and old vinegar/ oil containers reused to store foodYogurt, oil, and vinegar containers are not to be re-used. Obtain proper food grade containers
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Bag of raw shrimp and a bag of raw pork left out at room temperature. Surface temperature measured 11C
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No soap available at the back hand sink or at the prep line hand sink
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- **The violation was still outstanding**The handwashing sink close to the prep line has not splash guard.Ensure splash guard is installed.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. Grease build up on microwave located at the back of the kitchen2. Build-up on salt and pepper shakers and sugar dispenser on customer tables
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require cleaning:1. Dirt build up in corners and under shelving units2. Dirty cardboard used to line shelving by the prep line3. Accumulation of grime around the front service hand sink
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- **The violation was still outstanding**The handwashing sink close to the prep line has not splash guard.Ensure splash guard is installed.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- Monitoring Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- **The violation was still outstanding**Nov 6, 2023: The options to install a commercial dishwasher or a three compartment were discussed during inspection. The operator will be sending the plan in one week and installation will be completed in additional two weeks. The size of the sink should be enough to fit biggest pot in the kitchen. Rack space should be available on either side of the rack for dirty and clean dishes (for air drying). Further enforcement actions (work order/ closure order) were explained during inspection.-The commercial high temperature dishwasher wasn't able to wash and rinse the dishes. The soap bucket was not attached to the dishwasher. Upon inquiring, the operator stated that they are washing and rinsing dishes manually in one small size sink and put it in dishwasher for sanitizing.The operator also stated that it is very old style dishwasher so that a soap source can not be connected. Ensure to repair or replace the dishwasher to wash the dishes.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- **The violation was still outstanding**The handwashing sink close to the prep line has not splash guard.Ensure splash guard is installed.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- **The violation was still outstanding**Walls by the cook line and ceiling were starting to peel. All surfaces must be smooth, non-porous, and easy to clean.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
5 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The commercial high temperature dishwasher wasn't able to wash and rinse the dishes. The soap bucket was not attached to the dishwasher. Upon inquiring, the operator stated that they are washing and rinsing dishes manually in one small size sink and put it in dishwasher for sanitizing.The operator also stated that it is very old style dishwasher so that a soap source can not be connected. Ensure to repair or replace the dishwasher to wash the dishes.
- 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?
- Gap was observed below the back door. Action required: Ensure to seal the gap.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- The handwashing sink close to the prep line has not splash guard.Ensure splash guard is installed.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Walls by the cook line and ceiling were starting to peel. All surfaces must be smooth, non-porous, and easy to clean
- 23. Is the facility maintained in a clean and sanitary condition?
- Thorough cleaning required throughout facility. 1. Build up and food debris observed in hard to reach areas such as under shelving, under and in between cooking equipment, and under counters and dish washing sinks2. Cleaning required on shelving units3. Build up of grime on light switch in the back storage area4. Accumulation of dust were observed on the ceilings and walls. Thoroughly clean the walls, ceiling and other indicated area to prevent dust, and grime from dropping onto food. Develop a written sanitation plan for the restaurant. March 31 2023 Updated August 16, 2023No accumulation of grime, dust, grease and oil were observed on the ventilation canopy, filters, ventilation back splash and cooking equipment.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand Inspection
12 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bulk containers of sugar and flour were not properly covered with a tight fitting lid
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Old single use containers (ie. yogurt and oil containers) were being re-used to store food
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Updated August 16, 2023:Portion of meats were stored in the sink thawing at 9C.Meats were promptly stored in the walk-in cooler.Ensure meat is brought out in small portions.After cutting return meat to the cooler.Beefs were observed thawing at room temperature. Temperatures were between 11C and -11C. Operator was immediately directed to store the beefs in the cooler. Action required: Do not thaw food at room temperature.Ensure foods are thaw under continous cold running water in the prep sink or thaw inside the cooler.
- 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 dishwasher wasn't able to reach required rinsing/sanitizing temperature. Temperature was measured to be at 65C at time of inspection. Action required- Repair the dishwasher, use manual dishwashing method in the meantime. you can still use the mechanical dishwasher to wash dishes but there must be a separate sanitizing High temp dishwasher requirement - Dishwashers require a minimum final rinse cycle of 10 seconds duration with a rinse temperature measured at the manifold of at least 82o C- Maximum-registering thermometers and thermo-labels may be used to confirm the effectiveness of heat sanitation. For high temperature machines, a reading of greater than 71o C at the dish is an indication of satisfactory sanitation step. For example, a sink filled with 100 ppm chlorine may be used to sanitize cleaned dishware. The dishes should be immersed in the solution for at least 2 minutes. Please ensure that the mechanical dishwasher is in good repair and can sanitize at 71C at dish level.
- 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?
- Gap was observed below the back door. Action required: Ensure to seal the gap.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- The handwashing sink close to the prep line has not splash guard.Ensure splash guard is installed.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- The facility has sewage backup in the kitchen and washroom.The city crew and private contractor were working to fix the concern during inspection.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- End caps missing for tube sleeves in the kitchen area. Obtain end caps for tube sleeve or use shatter proof light bulbs
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Walls by the cook line and ceiling were starting to peel. All surfaces must be smooth, non-porous, and easy to clean
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Grease accumulation on ventilation canopy. Canopy is due for service
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Build up on bulk containers. Action required: Clean the bulk foods area and containers.
- 23. Is the facility maintained in a clean and sanitary condition?
- Thorough cleaning required throughout facility. 1. Build up and food debris observed in hard to reach areas such as under shelving, under and in between cooking equipment, and under counters and dish washing sinks2. Cleaning required on shelving units3. Build up of grime on light switch in the back storage area4. Dust accumulation on light fixture in the walk-in cooler 5. Accumulation of dust were observed on the ceilings and walls. 6. Hand wash stations were accumulated with dirt.Thoroughly clean the walls, ceiling and other indicated area to prevent dust, and grime from dropping onto food. Develop a written sanitation plan for the restaurant. March 31 2023 Updated August 16, 2023No accumulation of grime, dust, grease and oil were observed on the ventilation canopy, filters, ventilation back splash and cooking equipment.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
13 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizing solution was not available.Cleaning cloths was kept on the counter.Fresh sanitizing solution was prepared at 100ppm and new cleaning cloths were kept therein. Cleaning cloths should be frequently cleaned and when not in use kept in a sanitizing solution at the required concentration to prevent the growth of harmful microorganisms.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Food handler cutting meat was smoking in the kitchen.Cigarette was promptly discarded and the food handler performed handwashing.Food handlers engaged in food handling activities should refrain from behavior such assmoking, spitting, chewing or eating which could result in contamination of food.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bulk containers of sugar and flour were not properly covered with a tight fitting lid
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Old single use containers (ie. yogurt and oil containers) were being re-used to store food
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Updated August 16, 2023:Portion of meats were stored in the sink thawing at 9C.Meats were promptly stored in the walk-in cooler.Ensure meat is brought out in small portions.After cutting return meat to the cooler.Beefs were observed thawing at room temperature. Temperatures were between 11C and -11C. Operator was immediately directed to store the beefs in the cooler. Action required: Do not thaw food at room temperature.Ensure foods are thaw under continous cold running water in the prep sink or thaw inside the cooler.
- 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 dishwasher wasn't able to reach required rinsing/sanitizing temperature. Temperature was measured to be at 65C at time of inspection. Action required- Repair the dishwasher, use manual dishwashing method in the meantime. you can still use the mechanical dishwasher to wash dishes but there must be a separate sanitizing High temp dishwasher requirement - Dishwashers require a minimum final rinse cycle of 10 seconds duration with a rinse temperature measured at the manifold of at least 82o C- Maximum-registering thermometers and thermo-labels may be used to confirm the effectiveness of heat sanitation. For high temperature machines, a reading of greater than 71o C at the dish is an indication of satisfactory sanitation step. For example, a sink filled with 100 ppm chlorine may be used to sanitize cleaned dishware. The dishes should be immersed in the solution for at least 2 minutes. Please ensure that the mechanical dishwasher is in good repair and can sanitize at 71C at dish level.
- 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?
- Gap was observed below the back door. Action required: Ensure to seal the gap.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- The handwashing sink close to the prep line has not splash guard.Ensure splash guard is installed.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- End caps missing for tube sleeves in the kitchen area. Obtain end caps for tube sleeve or use shatter proof light bulbs
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Walls by the cook line and ceiling were starting to peel. All surfaces must be smooth, non-porous, and easy to clean
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Grease accumulation on ventilation canopy. Canopy is due for service
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Build up on bulk containers. Action required: Clean the bulk foods area and containers.
- 23. Is the facility maintained in a clean and sanitary condition?
- Thorough cleaning required throughout facility. 1. Build up and food debris observed in hard to reach areas such as under shelving, under and in between cooking equipment, and under counters and dish washing sinks2. Cleaning required on shelving units3. Build up of grime on light switch in the back storage area4. Dust accumulation on light fixture in the walk-in cooler 5. Accumulation of dust were observed on the ceilings and walls. 6. Hand wash stations were accumulated with dirt.Thoroughly clean the walls, ceiling and other indicated area to prevent dust, and grime from dropping onto food. Develop a written sanitation plan for the restaurant. March 31 2023 Updated August 16, 2023No accumulation of grime, dust, grease and oil were observed on the ventilation canopy, filters, ventilation back splash and cooking equipment.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?