Kungfu Restaurant
402 - 19369 Sheriff King Street SW Calgary AB T2X 0T9 · Food - General
8 inspections
- Risk Management Inspection
2 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Again, several foods: a pail containing beef, deep fried wings and beef, filling mixture for spring rolls, cooked meats kept uncovered in walk in cooler. Cooked meats and chopped vegetables kept uncovered in glass door cooler.Requirement:Keep food covered during storage to prevent from contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of raw beef stored in the kitchen without temperature control was 21.6CRequirement:Ensure that perishable foods are stored at 4C or less OR at 60C or higher.Beef at 21.6C was discarded.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
7 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- - Several foods: a pail containing beef, bean sprouts, sauce pail, deep fried wings, wet rice noodles were kept uncovered in walk in cooler and cooked meats kept uncovered in glass door cooler.Red chili powder, salt and nuts kept uncovered under the prep counter in cooking area.Requirement:Keep food covered during storage to prevent from contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Dirty mop was stored in food handling areaRequirement:Store mop in mop sink area not in the kitchen.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bowls without handles were provided in flour bag and in a salt container.Requirement:Provide scoops with handles in bulk containers to prevent contamination
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- a) A bin containing chopped broccoli was kept on top of garbage bin during chopping.b) A food container was kept inside a bin containing uncovered chopped carrotsc) Meat bags and boxes were stored directly on floor in walk in freezer.d) A sauce container was kept under two compartment sink.Requirement:a) Do not store food on garbage bins to prevent contamination.b) Do not store food containers in uncovered food to prevent contaminationc)Store food minimum 15 cm off the floord) Do not store food under sinks to prevent contamination
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of grated fresh garlic in oil stored near the grill on small amount of ice was 20CRequirement:Ensure that fresh garlic in oil is stored at 4C or less or at 60C or higherGarlic in oil was discarded
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Clean pots and pans were stored under hand washing sink in the kitchenRequirement:Do not store clean pots and pans under sink.
- 23. Is the facility maintained in a clean and sanitary condition?
- Several items like chemical and empty pails were stored directly on floor in dish washing area making place clutter and difficult to clean.Requirement:Store all items off the floor and declutter the area.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Frozen chicken was thawed in a bin of standing water.Requirement:Thaw frozen meats by one of the following methods:a) under running cold waterb) in the coolerc) by heating in the microwave.Frozen chicken was moved to walk in cooler during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
11 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Concentration of chlorine in sani-pail in the kitchen was 0 ppmRequirement:Ensure that concentration of chlorine is maintained at 100 ppm.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Staff approached to handle food without washing hands after handling raw meat, upon telling to wash hands, just rinsed one hand without using soap.Requirement:Ensure that hands are washed properly at hand washing sink using soap after handling raw meat.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- A sauce pail and cooked meat were kept uncovered in walk in cooler.Requirement:Keep food covered during storage to prevent from contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Oil and soya sauce cans were stored under two comp prep sink in the kitchen.Requirement:Do not store any food under sinks to prevent contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- a) Staff's jacket was stored on flour bags in the kitchen.b) Dirty mop was stored in the kitchen.Requirement: Store personal and miscellaneous items separately from food and food areas.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Boxes and bags were stored directly on dirty floor in walk in freezer.Requirement: Store food minimum 15 cm off the floor.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- a) Frozen meat was being thawed in standing water in the sink.b) A cardboard box containing frozen fish was kept under running water in the sink for thawing.Requirement:a) Thaw frozen meats under running cold water.b) Remove frozen fish bag from the cardboard box and then keep under running cold water for thawing.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of spring rolls stored on the counter without temperature control was 14CRequirement:Store spring rolls at 4C or less or at 60 C and higher.Spring rolls were discarded.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Shelves in glass door cooler were rusting making surface rough.Requirement:Refinish the shelves to make them smooth.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Lid of the bin being used to store cooked meat was broken located in the kitchen.Requirement:Do not use broken/damaged utensils to handle food.
- 23. Is the facility maintained in a clean and sanitary condition?
- Dirt and meat debris on walk in freezer floor.Requirement:Clean walk-in freezer floor.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning clothes were kept on prep counters after use.Requirement: 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)?
- During cooling process, deep fried chicken wings, from the uncovered container below were coming in contact with bottom part of another bin, stacked on it, located in the kitchen.Requirement: Do not stack a food container on uncovered food to prevent contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bags of onions, box of broccoli and soya sauce can were stored directly on floor in storage roomRequirement: Store food minimum 15 cm off the floor.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- a) Scoop for rice was stored in a container kept under paper dispenser at hand washing sink in the kitchen.b) Dirty mop was stored in the kitchen.Requirement:a) Do not store utensils under hand washing supplies or near hand washing sink to prevent from contamination.b) Store mop in the mop sink area not in the kitchen.
- 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 16.3Cb) Internal temperature of cooked beef stored on the counter without temperature control was 14 C.Requirement:Ensure that perishable foods are stored at 4C or less OR at 60 C and higher.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Empty plastic vinegar can was cut from top and was being used to store flour in the kitchen.Requirement: Dispose of single use empty plastic cans after use. Do not cut and reuse for food handling.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Accumulation of grease and grime on the hood.Requirement:Clean the hood.Operator stated that service/cleaning is scheduled for next week by third party.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
8 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- - Uncovered pails of chicken soup was kept for cooling in high traffic area of the kitchen.Staff's dirty outer wear got into soup of one of these pails while walking close by.Requirement:-Do not keep uncovered food for cooling in high traffic area to prevent contamination. Soup contaminated with dirty outer wear was discarded.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Oil cans and soup pails were stored directly on floor in the kitchen.Requirement:Store food at least 15 cm off the floor.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- a) Uncovered chicken soup was kept for cooling under soap dispenser at hand washing sink in the kitchen.b) A bin of deep-fried chicken wings was stacked on another bin of uncovered deep fried wings kept in the kitchen for cooling.c) Three boxes of bean sprouts were kept uncovered in walk in cooler.Requirement:a) Do not store any food near or under hand washing supplies to prevent contamination.b) Do not stack uncovered food to prevent contamination.c) Keep food covered during storage to prevent from contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- a) A box of partially frozen beef was kept near two comp sink for thawing.b) Internal temperature of deep-fried spring rolls stored near the grill without temperature control was 24.2CRequirement:a) Ensure that frozen meat is thawed by any of the following methods:i) in the coolerii) under running cold wateriii) by heating in the microwaveAs meat was still partially frozen, so moved to walk in cooler during inspection.b) Store perishable foods at 4C or less OR 60C and higher.Spring rolls were discarded.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Concentration of chlorine during sanitizer cycle measured 0 ppm.Requirement:Ensure that 100 ppm concentration of chlorine is achieved during sanitizer cycle.Several cycles were run and 100 ppm concentration of chlorine was achieved.
- 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) One ceiling panel was missing in the kitchen.(Repeat violation from previous inspection)Requirement:a) Provide ceiling panel in place.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- a) Rubber gasket of cooler located under counter in the kitchen was broken.b) Interior metal plate of ice machine was rusted.(These are repeat violations from previous inspection)Requirement:a) Repair/replace rubber gasket.b) Refinish rusted metal plate.
- 23. Is the facility maintained in a clean and sanitary condition?
- a) Accumulation of grease and grime on the hood.b) Food and dirt buildup on rubber gaskets of cooler drawers located under the counter in cooking area.c) Dirt and debris on and under equipment.Requirement:Clean the above noted areas and equipment.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning clothes were kept on prep counters after use in the kitchen.Requirement: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)?
- a) A bowl containing fried rice was stored in uncovered rice in the warmer.b) Oyster sauce was left in the can after opening.Requirement:a) Do not store any food container in uncovered food to prevent contamination.b) Transfer oyster sauce to glass/plastic/stainless steel container after opening.
- 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) One ceiling panel was missing in the kitchen.b) Wooden shelf located under table in the kitchen was made of raw wood having rough surface trapping dirt.Requirement:a) Provide ceiling panel in place.b) Refinsh the wooden board to have smooth surface.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- a) Rubber gasket of cooler located under counter in the kitchen was broken.b) Interior metal plate of ice machine was rusted.Requirement:a) Repair/replace rubber gasket.b) Refinish rusted metal plate.
- 23. Is the facility maintained in a clean and sanitary condition?
- a) Accumulation of grime on the hood.b) Food buildup on cooking equipmentc) Food buildup on raw wood shelf located under the table in the kitchend) Accumulation of loose dust on vents located in the kitchen.Requirement:Clean the above noted areas and equipment.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?