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John Chinese Restaurant

1160 - 88 Shawnee Street SW Calgary AB T2Y 3S1 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • a) Concentration of chlorine in sani pail located in the kitchen measured 0 ppmb) Cleaning clothes were kept on prep counter after use in the kitchenRequirement:a) Ensure that concentration of chlorine is maintained at 100 ppm in sanitizer solutionb) Soak cleaning clothes in sanitizer solution in between use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bean paste was left in the can after opening, located in walk in cooler.Requirement:Transfer food to a plastic/glass/stainless steel-food grade container after opening the can.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • a) Internal temperature of bean sprouts stored on the counter without temperature control was 13.8Cb) Internal temperature of fresh grated garlic in oil stored on spice cart without temperature control was 22.8CRequirement:Ensure that perishable foods are stored at 4C or less OR at 60 C or higher Staff was instructed to discard bean sprouts and garlic in oil .DONE
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dish washer was out of orderReusable customer dishes were washed using two compartment sinkRequirement: A functional dish washer or three compartment sink is required to wash and sanitize reusable customer dishes Use single use dishes for the customers. Facility have single use customer dishes onsiteWash and sanitize only prep utensils using two compartment sinkRepair dish washer asap
  3. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of chlorine measured 10 ppm in sanitizer solution of a pail located in the kitchen.Requirement:Ensure that concentration of chlorine is maintained at 100 ppm in sanitizer solution.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handlers had open hair falling on the face.Requirement:Ensure food handlers confine their hair suitably/using hair net or hat to prevent contamination of food by hair.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Dumplings, chicken, onions and another food container were kept uncovered in walk in cooler.Egg rolls kept uncovered in walk in freezer.(Repeat violation from previous inspection)Requirement: Keep food covered during storage to prevent from contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Access to hand washing sink located in cooking area was blocked with a pail containing sauce.Requirement:Ensure that access to hand washing sink is not blocked at any time.
  4. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • a) Concentration of chlorine in sanitizer solution of spray bottle was less than 10 ppm.b) No ready to use sanitizer solution was provided for surfaces in front prep area.c) Cleaning cloth was kept on prep counter after use in the kitchen.Requirement:a) Ensure that concentration of chlorine is maintained at 100 ppm in sanitizer solution.b) Provide ready to use sanitizer solution for the surfaces in front prep area.c) Soak cleaning clothes in sanitizer solution in between use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • a) shrimp, cooked chicken and bean sprouts were kept uncovered in walk in cooler.b) A basket containing bean sprouts was stored in a box of uncovered bean sprouts located in walk in cooler.Requirement:a) Keep food covered during storage to prevent from contamination.b) Do not store food container in uncovered food to prevent from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • a) Tea bags, soya sauce and spice containers were stored under hand washing sink in front prep area.b) Sauce cans were stored under hand washing sink in the kitchenRequirement:Do not store any food/utensils under sinks to prevent from contamination
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • a) Scoop handle was kept on ice in ice machine.b) Knife was stored in the gap between wall and counter in the kitchen; this area cannot be adequately cleaned and sanitized.Requirement:a) Keep scoop handle out of ice to prevent contamination.b) Store knife in a clean container not in the gap between wall and counter to prevent from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of bean sprouts stored on the counter without temperature control was 8.8CRequirement:Ensure that bean sprouts are stored at 4C or less.Bean sprouts were moved to walk in cooler during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Access to hand washing sink located in the kitchen was obstructed by a bucket containing sauce kept in front of the sink.Requirement:Ensure that access to hand washing sink is not obstructed any time.
    • 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?
      • There is significant gap in the middle of main outer door, which could allow entry of pests/vermin.Requirement:Seal this gap.
  5. Initial Inspection

    0 infractions

  6. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No ready to use sanitizer solution was provided in front prep area.Requirement:Provide ready to use sanitizer solution.
    • 09. Are chemicals stored and handled in a safe manner?
      • a) Concentration of chlorine was so high in sanitizer solution of spray bottle located in the kitchen that test strip faded immediately after dipping in the solution.b) No labels were provided on sanitizer spray bottle and spray bottle containing cleaning chemical located in the kitchen.Requirement:a) Overuse of chemicals on food contact surfaces will contaminate food, ensure that concentration of chlorine is maintained at 100 ppm.b) Provide labels on spray bottles to identify their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • a) No thermometers were provided in walk in cooler, walk in freezer, cooler located in front prep area.b) No probe thermometer provided to verify cooking temperatures.Requirement:a) Provide thermometers in the coolers and freezer,b) Provide probe thermometer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips were provided to verify concentration of chlorine in sanitizer solution.Requirement:Provide chlorine test strips.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • No door provided in front of mop sink area.Requirement:Provide door in front of mop sink area.