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Kain Der Yah

25 - 735 Ranchlands Boulevard NW Calgary AB T3G 3A9 · Food - General

3 inspections

  1. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer buckets in the kitchen measured 100 ppm.Fresh sanitizer buckets were prepared at 200 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Recurring violations cited on April 9, 2025:1. Used serving utensils were stored o the handle of the stove grill.Utensils were washed in the dishwasher and stored in quat sanitizer bucket at 200 ppm.Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.Previous violations:1) Cell phone was placed on a serving plate in the kitchen.Provide a separate space to store personal items. 2) Scoops were stored in stagnant water. Store utensils in ice water or sanitizer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Roasted pork legs were left on the tray to cool at without temperature control.Develop a plan to monitor the food within 2-hour timeline when cooling.Potentially hazardous foods that have been cooked and are intended to be kept under refrigerated storage prior to serving, are to be cooled from 60°C to 20°C or less within two hours and then from 20°C to 4°C or less within 4 hours.2. Roasted pork legs were brought out in large portions during rush hour.Bring food in small portions.Develop a plan to ensure food is not at room temperature for more than 2-hours. After 2-hours the food must be discarded.Food items were stored in the walk-in cooler.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food stains on the camping cooler. Clean the camping cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Grime build-up underneath dishwasher. 2. Grime build-up was noted underneath the 2-compartment sink and hard to reach areas.Clean these areas.
  2. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Cell phone was placed on a serving plate in the kitchen.Provide a separate space to store personal items. 2) Scoops were stored in stagnant water. Store utensils in ice water or sanitizer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Large bowl of garlic fried rice was stored at room temperature during inspection. Provide a hot holding unit to store the fried rice at 60 degrees C or higher.2) Roasted pork legs were left in the oven. The oven was shut off. the Roasted pork legs were measured at 40.0 degrees C. Provide heat lamps to store roasted pork at 60 degrees C or cook to order. Owner stated that they were cooling down the pork and rice before putting in the cooler. Improper cooling of both roasted pork and fried rice. Both items were placed in the cooler during inspection. Store all perishable foods at 4 degrees C or below or at 60 degrees C or higher.3) Thawing frozen meat using warm running water. Use cold running water for thawing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Broken handles on cooking scoops. Repair the handles or replace scoops. 2) Black stains were on the bottom of the storage bins. Clean the storage bins. 3) Grease build-up on the prep cooler lids, doors and sides and stand up freezer sides.Clean the prep cooler and stand-up freezer.4) Food debris was found in the utensils' storage bins.Clean the storage bins.5) Food stains on the camping cooler. Clean the camping cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Grease build-up on dishwasher and deep fryers and wall.Clean these areas. 2) No records of cooler and freezer temperatures, dishwasher and food surface sanitizer.Check and record cooler and freezer temperatures, dishwasher and food surface sanitizer daily.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Slight dust build-up on the kitchen air vents.2) Grease build-up on the wall by the dishwasher. 3) Grime build-up underneath dishwasher. 1 to 3) Clean these areas.
  3. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Grease build-up on dishwasher and deep fryers and wall.Clean these areas. 2) No records of cooler and freezer temperatures, dishwasher and food surface sanitizer.Check and record cooler and freezer temperatures, dishwasher and food surface sanitizer daily.3) pH of the pickled items was not checked and being sold at room temperature. bottled pickles were leaking while display on the shelf. Check the pH and ensure pickles are properly bottled.