Lotus Deli
121 - 901 64 Avenue NE Calgary AB T2E 7P4 · Food - General
7 inspections
- Risk Management Inspection
0 infractions
- Demand Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Low temperature mechanical washer final rinse 0 ppm Chlorine. Call for service. Use only single service articles for serving food, until the washer is repaired. Re-inspection within 24 hours
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- At the front service area hand sink completely blocked. Must ensure free access to the hand sink at all times
- 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
2 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- *** Repeat violation **1) There were many containers of food in the walk-in cooler, walk-in freezer, and upright cooler that were not covered/protected against contamination. Provide appropriately sized covers/lids for containers/pails.2. Foods were stored in fabric bags in the walk in cooler.Remove all fabric bags from the cooler and transfer all foods into food-grade storage containers.
- 23. Is the facility maintained in a clean and sanitary condition?
- ***Repeat violation *** 1) There was an accumulation of grime/food debris around the cook line, in hard-to-reach areas in the kitchen and rear baking area. Please thoroughly clean.2) Some areas of the kitchen were cluttered/disorganized making cleaning difficult Including the walk in cooler and freezer. Please reorganize and remove clutter.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
3 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- *** Repeat violation observed Feb 24 25***1) There were many containers of food in the walk-in cooler, walk-in freezer, and upright cooler that were not covered/protected against contamination. Provide appropriately sized covers/lids for containers/pails.2. Foods were stored in fabric bags in the walk in cooler.Remove all fabric bags from the cooler and transfer all foods into food-grade storage containers.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cut vegetables such as spring onion (45C) and carrots (35C) were stored at room temperature (discarded).Store high-risk foods cold below 4°C or hot above 60°C to keep them out of the temperature danger zone.
- 23. Is the facility maintained in a clean and sanitary condition?
- ***Repeat violation observed Feb 24 2025*** 1) There was an accumulation of grime/food debris in hard-to-reach areas in the kitchen and rear baking area. Please thoroughly clean.2) Some areas of the kitchen were cluttered/disorganized making cleaning difficult Including the walk in cooler and freezer. Please reorganize and remove clutter.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Demand Inspection
11 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Complaint received regarding insects found in cooked noodles purchased for bring your own pot special. Inspector observed what appeared to be grain weevils inside packaged Golden Swallow brand rice vermicelli. Do not use contaminated food. Check for food quality and safety upon delivery. AHS referred complaint to CFIA as vermicelli product was manufactured in China.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Sticky fly traps were hung above a open food prep/handling area. Remove all sources of contamination from above areas where foods and food related items are handled/stored.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 1) There were many containers of food in the walk-in cooler, walk-in freezer, and upright cooler that were not covered/protected against contamination. Provide appropriately sized covers/lids for containers/pails.2) Foods were stored in rubber containers that were not foodgrade. Please store foods in durable foodgrade containers. Remove the clear, thin plastic containers that are damaged.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1) Staff personal food and personal effects were stored on food prep tables and among food equipment and foods for public consumption. Please store personal foods/items in separate area.2) Take-out container lids were stored under the hand sink drainage line. This is not a sanitary area - please relocate.
- 09. Are chemicals stored and handled in a safe manner?
- Sanitizer spray bottle was not labelled to indicate its contents. Please label.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) Bean sprouts in strainer were stored at room temperature; temp measured 19C. Bean sprouts stored in water in pail under the strainer measured 20C (all destroyed). Store perishable foods at 4C or lower, or 60C or higher.2) Cut lettuce in water in pail measured 20C (destroyed). 3) Cooked rice was left out at room temp and measured 37-40C. Staff advised it was being cooled. Please practice quick-cooling methods.4) Large amount of processed raw chicken was left unattended on a prep counter while staff was on break. Temp measured 16C. Complete task before going on break or move perishable foods into cooler until able to return to task.5) Pail of vermicelli noodles in water was stored at room temp. Temp of noodles measured 14-17C. Staff advised noodles were being thawed. Please practice safe thawing procedures - inspector recommended to place pail into cooler for thawing.6) Bags of cooked meat and other perishable foods were double stacked in prep cooler and measured as high as 15C (destroyed). Do not stack bagged foods or overload cooler. Ensure cold perishable foods are maintained at 4C or lower.7) A probe thermometer was not provided to monitor internal temps of foods. Please obtain a probe thermometer that can be used to monitor foods between 0C and 100C.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher final rinse did not measure a sanitizing residual. Owner wiggled dispensing line and advised this had to be done to correct the issue from time to time. Please have the dishwasher serviced to ensure it is sanitizing 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?
- No pest control record available.AHS pest control checklist was sent to the operator.Reoccurrence from 2020-11-13:No pest control record on site - Must keep detail pest control service record onsite ready for inspection
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1) Kitchen hand sink drainage was very slow. Please repair.2) There was a carpet liner under the floor mixer. Please remove carpet as it is porous and not easily cleanable.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1) Utensils in the baking area were put back into storage without being washed/sanitized after use. Wash and sanitize food equipment before they are stored away.2) The walk-in freezer condenser unit was leaking. Please repair.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) There was an accumulation of grime/food debris in hard-to-reach areas in the kitchen and rear baking area. Please thoroughly clean.2) Some areas of the kitchen were cluttered/disorganized making cleaning difficult. Please reorganize and remove clutter.3) Ceiling and ceiling air change unit in kitchen was dusty. Please clean.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Risk Management Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used cleaning cloths were kept on the counter.No sanitizing bucket available.Fresh sanitizing bucket was prepared at 100 ppm and cleaning cloths were kept therein.Cleaning cloths should be frequently cleaned and when not in use kept in a sanitizing solution at the required concentration to prevent the growth of harmful microorganisms.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Opened tinned oyster flavoured sauce was kept in the cooler.Ensure content in leftover opened tinned is stored in a food-grade container to prevent leaching of toxic metals into food.
- 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 record available.AHS pest control checklist was sent to the operator.Reoccurrence from 2020-11-13:No pest control record on site - Must keep detail pest control service record onsite ready for inspection
- 23. Is the facility maintained in a clean and sanitary condition?
- Satay sauce container was dirty and accumulated with food deposits.Ventilation canopy filters were accumulated with grease deposits and other residues.Ensure the indicated areas are cleaned and maintained in a sanitary condition.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
11 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Dirty cleaning cloths were kept on the counter.No sanitizing solution was available.Fresh sanitizing solution was prepared at 100 ppm and new cleaning cloths were kept therein.Cleaning cloths should be frequently cleaned and when not in use kept in a sanitizing solution at the required concentration to prevent the growth of harmful microorganisms.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Food kept in the walk-in freezer was not covered.Food was promptly covered.Observed opened tinned mince crab in spices and oyster flavoured sauce were kept in the walk-in cooler and on the shelf.Opened tinned food containers were promptly discarded.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Scoop with no handle was in use.Scoops handles were in direct contact with the bulk food.Scoops were promptly removed.Use scoops with handles and ensure the handle is not touching the bulk food.
- 09. Are chemicals stored and handled in a safe manner?
- Chemical spray bottles kept in the kitchen and front retail area were not labelled.Spray bottles were clearly labelled to identify their contents.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Perishable food left on the counter table freezer was measured at 24°C.Food was discarded.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Ground pork was left in a container to thaw and was measured at -4C.Ground pork was promptly kept in the walk-in cooler.Food should be thawed:1. Under refrigeration at 4°C (40°F) or less;2. Completely submerged in cold running water;3. As part of the cooking process (but only when thawing is taken into consideration in determining cooking time); and4. By microwaving.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Plume sauce was kept on the counter at room temperature in the front retail area.Manufacturer's instruction states "Refrigerate After Opening".Plume sauce was discarded.Ensure perishable food is kept cold at 4°C or less or hot at 60°C or above and follow manufacturer's instruction for use.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher was measured at 10 ppm.Operator primed the sanitizer and the dishwasher was measured at 100ppm.
- 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 record available.AHS pest control checklist was sent to the operator.Reoccurrence from 2020-11-13:No pest control record on site - Must keep detail pest control service record onsite ready for inspection
- 20. Do food handlers at the facility have adequate food safety training?
- Food safety certificate of someone in care and control of the facility was not available.
- 23. Is the facility maintained in a clean and sanitary condition?
- Satay sauce container was dirty and accumulated with food deposits.Ventilation canopy filters were accumulated with grease deposits and other residues.Ensure the indicated areas are cleaned and maintained in a sanitary condition.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?