Kam Han Szechuan House
2314 Spiller Road SE Calgary AB T2G 4H1 · Food - General
10 inspections
- Risk Management Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Racks in walk-in cooler are damaged and rusted. Repair or replace these.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
2 infractions
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Racks in walk-in cooler are damaged and rusted. Repair or replace these.
- 23. Is the facility maintained in a clean and sanitary condition?
- ***Outstanding violation - noted again on March 26, 2026******Outstanding violation - noted March 20, 2025***Entire kitchen requires a thorough cleaning, including but not limited to the following:- The canopy above the stove, sprinklers were greasy and the surfaces around the stove had a buildup of dirt and grease. Thoroughly clean these areas.- Heavy grease and dust were found behind the oven (by the sink), 2 compartment sink, dishwasher and the areas. Thoroughly clean these areas.- Ceiling vents in the kitchen have visible dust accumulation. Clean the vents and celling.- Hand contact surfaces, such as door handles, light switches, taps, and cooler doors, were dirty, greasy, and/or sticky. There is heavy grease buildup in the corners and hard-to-reach areas. - Shelving unit by the kitchen entrance is very dusty.- Walls by the hand sink are soiled.- Downstairs area requires a thorough cleaning.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
7 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bowl stacked on top of uncovered carrots in the top area of the sandwich cooler. Refrain from stacking bowls or other dishes on top of uncovered food as the bottom of the bowl can contaminate the food. Place adequate lids or cover the food first before stacking. The operator removed the bowl at the time of the inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Uncovered cut onions and broccoli stored in the walk-in cooler. All food must be covered during storage to protect it from contamination. Ensure all food is covered when not in use.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bowl without a handle stored inside the dry ingredient bulk container.Replace the bowl with a scoop that has a handle and store scoops in a separate area or with the handle upright to avoid contamination of the food.The operator removed the bowl from the bulk supply at the time of the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Several cut vegetables stored at room temperature for more than 2 hours.Once vegetables have been cut, they must be stored at a 4C or lower to prevent spoilage. Store the cut vegetables inside the cooler when not in use or make an ice bath during busy hours to maintain the temperature at 4C or below.The operator placed the cut vegetables in the cooler at the time of the inspection.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Food permit is not posted in an area that is easily seen by the public. Ensure the food permit is posted in a conspicuous place where the public can easily see it.
- 23. Is the facility maintained in a clean and sanitary condition?
- ***Outstanding violation - noted March 20, 2025***The following areas but not limited to more areas to be cleaned and sanitized:1. The canopy above the stove, sprinklers were greasy and the surfaces around the stove had a buildup of dirt and grease. Thoroughly clean these areas.4. Heavy grease and dust were found behind the oven (by the sink), 2 compartment sink, dishwasher and the areas. Thoroughly clean these areas.5. Ceiling vents in the kitchen have visible dust accumulation. Clean the vents and celling.6. Hand contact surfaces, such as door handles, light switches, taps, and cooler doors, were greasy and sticky. There is heavy grease buildup in the corners and hard-to-reach areas. The kitchen needs to be thoroughly cleaned and sanitized.7. Shelving unit by the kitchen entrance8. The walls by the hand sink
- 23. Is the facility maintained in a clean and sanitary condition?
- The walk-in freezer is in disarray. Insufficient space to store food as some were stored directly on the floor. All areas must be maintained in an organized manner to facilitate cleaning. Please organize, remove any food that is not needed, and ensure food is stored at least 6 inches above the floor.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning rags were not stored in sanitizer in between use.- Ensure rags are stored in sanitizer.
- 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?
- No pest monitoring records were retained.- Ensure the records are kept. The pest control checklist has been emailed to the owner.The checklist was printed off.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A raw wooden block was sealed on the food prep sink.- Refinish the wooden block or replace with a block made of a material is smooth, non-porous, and easily cleanable.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas but not limited to more areas to be cleaned and sanitized:1. The canopy above the stove, sprinklers were greasy and the surfaces around the stove had a buildup of dirt and grease. Thoroughly clean these areas.4. Heavy grease and dust were found behind the oven (by the sink), 2 compartment sink, dishwasher and the areas. Thoroughly clean these areas.5. Ceiling vents in the kitchen have visible dust accumulation. Clean the vents and celling.6. Hand contact surfaces, such as door handles, switches, taps, and cooler doors, were greasy and sticky. There is heavy grease buildup in the corners and hard-to-reach areas. The kitchen needs to be thoroughly cleaned and sanitized.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
9 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning rags were not stored in sanitizer in between use.- Ensure rags are stored in sanitizer.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Cooked items were stored near the hand washing station.- No food items should be stored near the hand washing station due to the risk of water splash and contamination.- Corrected on-site: Food items were removed.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Uncovered canned food was stored in the cans after opening.- Once opened, canned food must be transferred to a food-safe container to avoid the leaching of metals or contaminants into the food item.- Remove the food item from its original packaging once opened and make sure it is covered.2. Grey bins are being used for storage in the dry storage area.- Grey bins are not food-safe. Only food-safe containers are allowed to avoid any leaching of chemicals.- Replace the non-food-safe containers with food-safe ones.3. Knives are stored in an unsanitary manner between the counter and the microwave table, where visible dust and grease have accumulated.- Store knives properly in a clean and sanitary manner inside cupboards or in a knife holder.4. A metal bowl covered in flour was used as a scoop at the flour bin.- Remove
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A bowl of fried fish was left at room temperature (23C).- Corrected on-site: Discarded food item.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1. The hand sink in the kitchen was inaccessible, blocked by container lids, and the soap dispenser and paper towel dispenser were empty.- Corrected on-site: The lids were removed, and the soap and paper towel supplies were restocked.2. Washroom Hand Sink: The soap dispenser and paper towel dispenser were empty.- Maintain the supplies at the hand sinks all the 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?
- 1. A gap was found at the bottom of the back door.- Seal the gap to prevent the entry of pests.2. No pest monitoring records were retained.- Ensure the records are kept. The pest control checklist has been emailed to the owner.3. A fly trap was observed hanging in the kitchen area.- Remove the fly trap from the kitchen.
- 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. The kitchen's handwashing sink tap was leaking.- Repair the leak.2. A storage shelf in the kitchen area is bare wood, and the paint is chipping off another shelf.- Cover the shelf with a washable surface or washable paint to make it smooth, non-absorbent, and easy to clean.3. A grease-soaked cardboard used on the top of the microwave.- Replace the cardboard with a non-absorbent, easily cleanable, and smooth surfaces.4. A Styrofoam was used to support pipe near the grease trap.- Discard the Styrofoam. Styrofoam's are absorbent and not easily cleanable. Please fix the issue.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A metal strainer was broken, and metal pieces were coming off.- Corrected on-site: The metal strainer was discarded in the garbage.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas but not limited to more areas to be cleaned and sanitized:1. The canopy above the stove, sprinklers were greasy and the surfaces around the stove had a buildup of dirt and grease. Thoroughly clean these areas.2. Portions of the cold prep coolers, walk-in cooler and freezer floors were dirty. Clean the noted areas.3. The racks in the kitchen across from the microwave are not clean. Clean these racks.4. Heavy grease and dust were found behind the oven (by the sink), 2 compartment sink, dishwasher and the areas. Thoroughly clean these areas.5. Ceiling vents in the kitchen have visible dust accumulation. Clean the vents and celling.6. Hand contact surfaces, such as door handles, switches, taps, and cooler doors, were greasy and sticky. There is heavy grease buildup in the corners and hard-to-reach areas. The kitchen needs to be thoroughly cleaned and sanitized.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Demand Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 0PPM chlorine was measured in the final rinse cycle of the dishwasher. Manual dishwash using the modified 3 compartment sink method until the dishwasher is repaired.
- 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
0 infractions
- Risk Management Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning cloths not used with sanitizer. Several dirty cleaning cloths on counters.Ensure cleaning cloths are used with sanitizer (100ppm chlorine). Make sanitizer solution at the beginning of each shift to use with the cleaning cloths.
- 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?
- A few mouse droppings in the dry storage and the back hallway behind the shelves. Ensure the droppings are cleaned up and the areas are cleaned and sanitized.Back screen door does not close properly to seal the entry.-If leaving the door open, the screen door must physically block entry of pests
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Pipe in the basement ceiling is now fixed. Discard all open food in the basement.Clean and sanitize the entire basement.Remove all water damaged drywall, including the wall along the stairway and the water damaged drywall along the floor that lacks baseboards. Cut out the drywall at least 12 inches about the water damage.
- 23. Is the facility maintained in a clean and sanitary condition?
- Buildup of grease, food debris and dirt behind and under equipment and in hard to reach areas.Hand contact surfaces such as door handles, taps and walls are greasy to the touch.Ensure the entire kitchen, upstairs and downstairs is thoroughly degreased, cleaned and sanitized.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher measured 0ppm chlorine. Contact dishwasher repair to ensure dishwasher chlorine level measures 100ppm. Ensure dishes and utensils are sanitized in the sink with 100ppm chlorine until the dishwasher is fixed.
- 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?
- A few mouse droppings in the dry storage and the back hallway behind the shelves. Ensure the droppings are cleaned up and the areas are cleaned and sanitized.Back screen door does not close properly to seal the entry.-If leaving the door open, the screen door must physically block entry of pests
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Pipe in the basement ceiling is leaking and water damaging the ceiling and the wall. Water from the pipe is ponding on the basement floor. Discard all open food in the basement.Fix the leaking pipe asap.Clean and sanitize the entire basement.
- 23. Is the facility maintained in a clean and sanitary condition?
- Buildup of grease, food debris and dirt behind and under equipment and in hard to reach areas.Hand contact surfaces such as door handles, taps and walls are greasy to the touch.Ensure the entire kitchen, upstairs and downstairs is thoroughly degreased, cleaned and sanitized.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?