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Lang Cao

154 - 4909 17 Avenue SE Calgary AB T2A 0V5 · Food - General

3 inspections

  1. 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?
      • The wall paint around the two compartment sink and dishwashing area was peeling off.- Repair the wall so that it is smooth, impervious to moisture and easily cleanable.
  2. Monitoring Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • A few unlabeled containers of fish sauce were observed in standing cooler.- Label all the container with product name, facility name and contact information
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The wall paint around the two compartment sink and dishwashing area was peeling off.- Repair the wall so that it is smooth, impervious to moisture and easily cleanable.
  3. Monitoring Inspection

    5 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • A few unlabeled containers of fried onions were observed at the display by the cash register.- The owner did not provide the proof of purchase.- The onions were removed from the display.Every food item sold in a public food facility must be purchased from an approved facility and a proof of purchase should be available upon request during inspection.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Rice flour and water mixture was observed at room temperature in buckets (16 buckets x20L).The operator stated that the mixture was prepared 30mins ago and will be staying outside for the fermentation.- Store all the high-risk foods below 4C or have all the necessary equipment and paperwork for each batch to prove that the pH of the high-risk food is below 4.6. The documentation should be available to Executive Officer of Alberta Health Services, upon request during inspection.
    • 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 not available during inspection.Have the chlorine test strips available onsite to test the sanitization solution.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing sink was blocked during inspection.- Keep the hand washing sink clear for hand washing.
    • 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?
      • The food handling permit was not posted in the facility.Ensure to post the valid FHP at conspicuous place.