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Kim Chi House

111 - 303 Centre Street SW Calgary AB T2G 2B9 · Food - General

7 inspections

  1. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • (Ongoing violation)The facility requires a deep clean as there is a build-up of grime, food debris, and grease throughout the facility. Please pay special attention to the following areas:- The wall and floor behind and under the two-compartment sink - The pink wall behind the prep table. - The floors and walls under and behind the cook line- Under and behind equipment and shelving- Inside the master-bilt stainless steel cooler - The interior and exterior of the white cooler and small stainless-steel cooler in the back kitchen
  2. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Rice from the day prior was being reheated in the rice cooker using the "warm" setting. The “warm” setting does not rapidly heat food to a safe internal temperature; thus, the rice may never reach a level hot enough to control bacterial growth.Reheat leftover rice quickly to at least 74 °C using an appropriate high-heat method (e.g., microwave, stove).Rice was discarded at the time of the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Drain plugs for the two-compartment sink were not available at the time of the inspection. Please obtain 2 drain plugs for the two-compartment sink to allow for dishwashing if the mechanical dishwasher is not operating properly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • (Ongoing violation)The facility requires a deep clean as there is a build-up of grime, food debris, and grease throughout the facility. Please pay special attention to the following areas:- The wall and floor behind and under the two-compartment sink - The pink wall behind the prep table. - The floors and walls under and behind the cook line- Under and behind equipment and shelving- Inside the master-bilt stainless steel cooler - The interior and exterior of the white cooler and small stainless-steel cooler in the back kitchen
  3. Demand Inspection

    2 infractions

    • 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 were observed behind the cook line on the floor. Please safely clean up the droppings and clean/sanitize the affected areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility requires a deep clean as there is a build-up of grime, food debris, and grease throughout the facility. Please pay special attention to the following areas:- behind the two-compartment sink - The floors and walls under and behind the cook line- Under and behind equipment and shelving
  4. Risk Management Inspection

    2 infractions

    • 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 were observed behind the cook line on the floor. Please safely clean up the droppings and clean/sanitize the affected areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility requires a deep clean as there is a build-up of grime, food debris, and grease throughout the facility. Please pay special attention to the following areas:- behind the two-compartment sink - The floors and walls under and behind the cook line- Under and behind equipment and shelving
  5. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The rice paddle was stored in stagnant room temperature water. Please store the rice paddle in an ice bath to limit pathogen growth and cross-contamination of the bulk rice.
    • 09. Are chemicals stored and handled in a safe manner?
      • The chlorine sanitizer bottle was unlabeled. Please ensure that all chemical bottles including the surface sanitizers are labeled such that the contents can be identified and safely used.
    • 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 were observed behind the cook line on the floor. Please safely clean up the droppings and clean/sanitize the affected areas.
    • 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?
      • Pest control records were not available at the time of the inspection. The operator explained that the building provides the monthly pest control services, and the landlord receives the reports. Please contact your landlord for a copy of the pest control reports. Each food stall should receive their own report indicating pest activity.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility requires a deep clean as there is a build-up of grime, food debris, and grease throughout the facility. Please pay special attention to the following areas:- The coolers (inside and out)- behind the two-compartment sink - The floors and walls under and behind the cook line- The area along the floor where the floor meets the wall- Under and behind equipment and shelving
  6. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • *TOPS OF EQUIPMENT AND OTHER HIGH FIXTURES AND SHELVING REQUIRE CLEANING*
  7. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • *TOPS OF EQUIPMENT AND OTHER HIGH FIXTURES AND SHELVING REQUIRE CLEANING*