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Li's Bowl

113 - 303 Centre Street SW Calgary AB T2G 2B9 · Food - General

4 inspections

  1. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cleaning cloths were observed sitting on food contact surfaces. Please ensure that cleaning cloths are stored in a food safe surface sanitizer when not in use to avoid cross-contamination of surfaces.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The rice paddle was stored in stagnant water at the time of the inspection. Please store the rice paddle in an ice bath to reduce the risk of pathogen growth and cross-contamination.
  2. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cleaning cloths were observed sitting on food contact surfaces. Please ensure that cleaning cloths are stored in a food safe surface sanitizer when not in use to avoid cross-contamination of surfaces.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The rice paddle was stored in stagnant water at the time of the inspection. Please store the rice paddle in an ice bath to reduce the risk of pathogen growth and cross-contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility is using a Quat based surface sanitizer but could not located Quat test strips at the time of the inspection.Please obtain Quat test strips to be able to test and verify the concentration of the Quat-based sanitizer solution (200ppm).
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cleaning cloths were observed sitting on food contact surfaces. Please ensure that cleaning cloths are stored in a food safe surface sanitizer when not in use to avoid cross-contamination of surfaces.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw whole shell eggs were stored above vegetables and other ready-to-eat foods in the walk-in cooler. Please relocate the eggs to the bottom shelf such that they are not above ready-to-eat foods to reduce the risk of cross-contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The rice paddle was stored in stagnant water at the time of the inspection. Please store the rice paddle in an ice bath to reduce the risk of pathogen growth and cross-contamination.
    • 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 mechanical dishwasher was run and tested multiple times and only 10ppm chlorine was detected. Please have the dishwasher serviced such that it is sanitizing at 100ppm. Until then please manually sanitize all equipment.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility is using a Quat based surface sanitizer but could not located Quat test strips at the time of the inspection.Please obtain Quat test strips to be able to test and verify the concentration of the Quat-based sanitizer solution (200ppm).
  4. Initial Inspection

    0 infractions