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HUYDAT Noodle House

311 19 Street NW Calgary AB T2N 2J2 · Food - General

8 inspections

  1. Risk Management Inspection

    1 infraction

    • 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?
      • Last pest control report from Pestica was August 17/25.ACTION- Implement their own record logs for pest monitoring onsite if a PCO is not used. Template to be provided for use.
  2. Monitoring Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Cracked plastic container was observed in the prep cooler. Greens were stored inside. Corrected onsite. - Container was discarded and replaced. ACTION- ensure all damaged containers are discarded
    • 09. Are chemicals stored and handled in a safe manner?
      • Front service counter- Spray bottle containing chlorine sanitizer was unlabeled. ACTION- ensure all chemical bottles are labeled to identify its use. Label 'sanitizer' for bottles containing sanitizer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observed chopped fried garlic in oil was stored in a container on the counter, temperature of food probed was @19.4 C. Food discarded. ACTION- Chopped garlic in oil should be stored under refrigeration at temperature 4 deg C or lower.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Low temp chlorine sanitizer rinse for dishwasher was @25 PPM. ACTION- ensure chlorine sanitizer is @100 ppm. In meantime, manually sanitize dishes in sink with prepared bleach-water dilution (capful of bleach to 4 litres of water)
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hot water valve for handsink was turned off, staff were washing hands with cold water due to leaky faucet. Corrected onsite- hot water valve turned on. ACTION- repair faucet. Do not turn off hot water valve for use.
    • 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?
      • Last pest control report from Pestica was August 17/25.ACTION- Implement their own record logs for pest monitoring onsite if a PCO is not used. Template to be provided for use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Deli slicer had accumulation of dried food on hard to reach surfaces 2. Hobart mixer stored next to the back door had accumulation of food debris inside the mixer3. Grease laden cardboard was used to line the shelving below the grillACTION- Ensure stored equipment is clean and sanitary. Recommend covering the machine when not in use. -Discard cardboard from lining shelves
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    8 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • During the inspection, food handlers did not wash hands at all and were wearing the same gloves while performing different tasks, such as cleaning and food handling.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • High risk foods were thawed at room temperature in the kitchen sinks, on top of the storage chest freezer cover. Shrimps were measured around 15C. Shrimps were discarded on site. Rice was measured around 16C and was discarded on site. Beef was measured around 8C on surface was instructed to place into a cooler.
    • 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 not dispensing sanitizer during the cycle. The residual chlorine concentration after the cycle was 0ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The kitchen hand sink was obstructed with items in the sink when the inspection started. The hot water tap was turned off due to leaking.
    • 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?
      • Mice droppings were observed in the dry storage room and in the mechanical room.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The food handlers in the kitchen clearly lacks safe food handling knowledge with violations observed. The food handler must complete Alberta recognized food safety course again.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Single use aluminum trays were reused. Trays were discarded on site.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard to reach areas especially in storage rooms are dirty.Organize and clean.
  5. Monitoring Inspection

    8 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • During the inspection, food handlers did not wash hands at all and were wearing the same gloves while performing different tasks, such as cleaning and food handling.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • High risk foods were thawed at room temperature in the kitchen sinks, on top of the storage chest freezer cover. Shrimps were measured around 15C. Shrimps were discarded on site. Rice was measured around 16C and was discarded on site. Beef was measured around 8C on surface was instructed to place into a cooler.
    • 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 not dispensing sanitizer during the cycle. The residual chlorine concentration after the cycle was 0ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The kitchen hand sink was obstructed with items in the sink when the inspection started. The hot water tap was turned off due to leaking.
    • 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?
      • Mice droppings were observed in the dry storage room and in the mechanical room.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The food handlers in the kitchen clearly lacks safe food handling knowledge with violations observed. The food handler must complete Alberta recognized food safety course again.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Single use aluminum trays were reused. Trays were discarded on site.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard to reach areas especially in storage rooms are dirty.Organize and clean.
  6. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Meat and shrimps were thawed in standing water measured around 8C and 11C respectively. The operator was instructed to thaw under cold running water.Ensure foods are thawed safely in a cooler under 4C or under cold running water.
  7. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping clothes were not stored in sanitizer solution between uses.Corrected on site.
    • 09. Are chemicals stored and handled in a safe manner?
      • Wiping clothes sanitizer bucket was not labeled.Label all containers clearly for the contents.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The kitchen hand sink was plugged due to objects in the faucet screen.Corrected on site.
  8. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer for the wiping clothes bucket was not set up at the time of the inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat was stored above cook food and vegetable in the cooler near the back door.Ensure raw meat or fish are stored below low risk foods or separate shelves to prevent contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Kitchen hand sink is missing soap.Ensure hand sinks have hot/cold running water, soap and paper towels.
    • 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 screen for the back door is not effective with many open gaps.Repair or replace it with an effective screen.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard to reach areas were dirty with debris.Clean.