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Lemon Garden Restaurant

2913 Richmond Road SW Calgary AB T3E 4N3 · Food - General

7 inspections

  1. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cloths on counters. Ensure cloths are placed in sanitizer when not in use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Raw shrimp and beef stored over cooked food and vegetables in one cooler. Ensure raw meat is stored on the bottom and ready to eat foods up top.2. Operator defrosting raw beef in a strainer over raw chicken. Separate beef and chicken when thawing as cook times and requirements are different for these products; preventing cross contamination.
  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cloths on counters. Ensure cloths are placed in sanitizer when not in use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Raw shrimp and beef stored over cooked food and vegetables in one cooler. Ensure raw meat is stored on the bottom and ready to eat foods up top.2. Operator defrosting raw beef in a strainer over raw chicken. Separate beef and chicken when thawing as cook times and requirements are different for these products; preventing cross contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Cooked chicken, pork and shrimp stored at room temperature on the line. Measured 10-13C. Ensure this is placed on ice or in the cooler. 2. Bean sprouts stored at room temperature measured 13 C. Ensure this is placed on ice or in the cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build up of debris on ceiling, light fixtures and hard to reach areas of the floors. Ensure these areas are cleaned.
  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    1 infraction

    • 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 control records available
  5. Demand Inspection

    0 infractions

  6. Demand Inspection

    0 infractions

  7. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) A box of raw broccoli was stored under the 4-ompartment sink at the time of the inspection. Please do not store any food under the sink or any plumbing fixtures to help prevent cross-contamination. The broccoli was removed at the time of the inspection. 2) The rice paddles were stored in stagnant room temperature water. The rice paddles must be stored either in an ice bath or replaced every 2 hours to reduce the risk of pathogen growth and cross contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A bowl or bean sprouts were observed on the counter with no temperature control. Bean sprouts are high-risk food item and must be stored under temperature control at all times (ex. in the cooler or in an ice bath). The bean sprouts were placed back in the cooler at the time of the inspection.