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Kam Han Szechuan House

103 - 12445 Lake Fraser Drive SE Calgary AB T2J 7A4 · Food - General

2 inspections

  1. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Previously cooked, cooled, and dried rice was stored at room temperature. This rice is used for sizzling/crispy rice dishes.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 2) There were no drain plugs for the 2-compartment sink by the dishwasher.-obtain proper fitting drain plugs for the 2-compartment sink.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were old and no longer working properly.Ensure the dishwasher is tested daily.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The dry food storage area was dirty with debris, food, and empty bottles.-thoroughly clean the dry food storage areas. Remove all old bottles and items not needed to run a restaurant.2) The walk-in cooler shelves were dirty with food, grease, grime, etc.-clean the shelves in the walk-in cooler. Ensure all floors, walls, shelves, etc are clean and cleaned on a regular basis (ie. daily, weekly, etc).
  2. Demand Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Previously cooked, cooled, and dried rice was stored at room temperature. This rice is used for sizzling/crispy rice dishes.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1) The dishwasher was not pumping chlorine during the sanitizing cycle.-repair the dishwasher. Until the dishwasher is fixed, the dishes will have to be manually sanitized using 100ppm of bleach solution. 2) There were no drain plugs for the 2-compartment sink by the dishwasher.-obtain proper fitting drain plugs for the 2-compartment sink.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were old and no longer working properly.Ensure the dishwasher is tested daily.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The dry food storage area was dirty with debris, food, and empty bottles.-thoroughly clean the dry food storage areas. Remove all old bottles and items not needed to run a restaurant.2) The walk-in cooler shelves were dirty with food, grease, grime, etc.-clean the shelves in the walk-in cooler. Ensure all floors, walls, shelves, etc are clean and cleaned on a regular basis (ie. daily, weekly, etc).