Leo Fu's Szechuan & Peking Restaurant
511 70 Avenue SW Calgary AB T2V 0P5 · Food - General
8 inspections
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Multiple wet cleaning clothes were sitting on the counters. Operator was instructed to submerge the cleaning clothes inside the sanitizer solution between use.
- 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?
- Update- few old mice droppings were observed on the floor under the dishwashing sink. Safely dispose, clean and sanitize the affected areas. Operator was not able to show pest control records (Professional/manual records). No pest monitoring plan recorded.(Repeat violation from previous inspection)Requirement:-Get pest control inspection done by pest control company asap and provide report to Public Health inspector.Later on, you can use AHS pest control check list available on the following link to do inspections on monthly basis and maintain written records.https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf
- 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 light in the walk-in freezer was dim. Please change the light.Shelving were damaged in the front area. Repair/resurface the shelves and ensure that the shelves are smooth, durable, easily cleanable.
- 23. Is the facility maintained in a clean and sanitary condition?
- Additional cleaning is required in the discussed areas:-ventilation hood filter (middle one)- around, below and behind the deep fryer-covers and handles of prep coolers-ceiling panels-shelves, door and handle of display cooler in the kitchen-under the dishwashing sinks
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management 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 monitoring plan recorded.(Repeat violation from previous inspection)Requirement:-Get pest control inspection done by pest control company asap and provide report to Public Health inspector.Later on, you can use AHS pest control check list available on the following link to do inspections on monthly basis and maintain written records.https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf
- 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?
- Demand Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Juice and pop cans were stored under the sink in front area.Requirement: Do not store food and drinks under the sink to prevent contamination.
- 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?
- Multiple old mice droppings were noted under the two compartments sink and under the bulk bins in the kitchen.Requirement:-Clean and disinfect the affected areas and monitor pest activities.-Remove extra items not required on daily basis to prevent hiding places for mice.-Identify entry points for pest and seal them.
- 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 plan recorded.(Repeat violation from previous inspection)Requirement:-Get pest control inspection done by pest control company asap and provide report to Public Health inspector.Later on, you can use AHS pest control check list available on the following link to do inspections on monthly basis and maintain written records.https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 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?
- No pest monitoring plan recorded.https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf- Ensure the pest control measures are recorded and on minimum a monthly basis. Multiple mice droppings were noted under the dishwasher and the ice machine.- Clean out mice droppings and monitor pest activities.Gaps were noted at the bottom of the back door. - Seal the gaps
- 23. Is the facility maintained in a clean and sanitary condition?
- Grease and food debris were noted behind the grill line and under the dishwasher.- Clean the kitchen.The walk-in freezer was packed full of foods to the ceiling and disorganized.- Reorganize the walk-in freezer.
- 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?
- Monitoring Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The chlorine-based dishwasher was measured 0 ppm at the sanitizing cycle. - Repair.
- 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 plan recorded.https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf- Ensure the pest control measures are recorded and on minimum a monthly basis. Multiple mice droppings were noted under the dishwasher and the ice machine.- Clean out mice droppings and monitor pest activities.Gaps were noted at the bottom of the back door. - Seal the gaps
- 23. Is the facility maintained in a clean and sanitary condition?
- Grease and food debris were noted behind the grill line and under the dishwasher.- Clean the kitchen.The walk-in freezer was packed full of foods to the ceiling and disorganized.- Reorganize the walk-in freezer.
- 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
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Old vinegar containers were used to store produce. Obtain proper food containers
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Walk-in cooler measured at 13C.. Staff indicated that the walk-in cooler was in the process of being fixed. All foods removed to other cooler units.
- 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) Back screen door was broken. Back door was left open.2) A couple of flies observed in facility
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) Accumulation of debris observed in the following areas:- in between and under large cooking equipment2) No written cleaning schedule available
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
9 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1) At the time of inspection, no sanitizer was available.2) Dirty cleaning cloths left on the prep table
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Staff was smoking in the kitchen
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 1. In the walk-in cooler, food products were not covered to protect them from contamination. Please ensure that all food products in coolers are covered. 2. Ready-to-eat foods were stored below or next to raw meat and poultry. Raw meat and poultry must be stored on the lowest shelf with ready-to-eat foods store above. This prevents ready-to-eat foods from being contaminated by liquids from the raw meat.** Repeat violations **
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Old vinegar containers were used to store produce. Obtain proper food containers
- 09. Are chemicals stored and handled in a safe manner?
- Spray bottle was not labeled as to its contents
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Kitchen hand sink was blocked with many empty oil containers.Ensure all hand wash stations are free and easily accessible at all times
- 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) Back screen door was broken. Back door was left open. 2) Flies observed in facility3) Small beetles observed in bulk flour bin4) No pest control records available
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Outstanding violation: MECHANICAL VENTILATION CANOPY HAD A BUILD-UP OF GREASE AND DEBRIS. PLEASE CLEAN THE CANOPY AND FILTERS TO REDUCE THE RISK OF GREASE DRIPPING ONTO THE COOKING FOOD BELOW. ** Repeat violation **
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) Accumulation of debris observed in the following areas:- by the back door, under pallets and shelving- in back storage rooms under shelving units- inside walk-in freezer- in between and under large cooking equipment2) No written cleaning schedule available
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?