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Manchu Wok

CONC A - 2000 Airport Road NE Calgary AB T2E 6W5 · Food - General

3 inspections

  1. Risk Management Inspection

    2 infractions

    • 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) There was a cork board on the wall by the deep fryers.Remove/ replace the cork board. Surfaces must be smooth, non-absorbent to moisture and easy to clean.2) The sink compartment for sanitizing dishes was clogged.Repair the sink.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of grease and debris under cooking equipment.Conduct cleaning including hard-to-reach areas.
  2. Monitoring Inspection

    8 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Wastewater from cleaning the floor was disposed down the floor drain in front of the dishwashing sink.Do not dispose wastewater down any sinks or floor drains within the food establishment.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) A personal item was stored on a case of beverage.2) A janitorial bucket was stored in the cook line.Store personal items and janitorial equipment separately.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The small line cooler was not operational. Processed vegetables such as celery, zucchinis and red peppers were stored without temperature control. These vegetables measured between 11 to 21C.Repair the cooler and store perishable foods at 4C or less under refrigeration.Do not store perishable foods in the temperature danger zone (4 to 60C).
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A food handler indicated that dishes were removed from quat sanitizer after 10 seconds for manual dishwashing.Follow manufacturer's instructions for contact time.
    • 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?
      • Mouse droppings were observed under the ice well and cash register.Remove mouse droppings safely, disinfect contaminated areas and seal all possible pest entry points.
    • 20. Do food handlers at the facility have adequate food safety training?
      • There was no evidence of food safety training.Complete an approved food safety course and provide certification.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A set of deep fryers was out of service. Cardboard pieces were being used as covers; however, they were immersed in old cooking oil.Remove soiled cardboard and empty the deep fryer. Use a washable cover for the deep fryer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a heavy accumulation of grease and debris under cooking equipment.Conduct cleaning including hard-to-reach areas.
  3. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Staff cell phone was stored directly on cutting board during food prep. Store personal items in separate area away from food and food areas. Wash hands after handling personal items and before food prep.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Container of fried rice was stored on kitchen counter and measured 33C. Staff advised it was recently cooked and was to be used to replenish front service line. Cook foods to proper temp; reheat to 74C immediately.2) High risk foods (cartons of liquid egg) stored in upright vegetable cooler ranged 10-13C (destroyed). Temp on display panel read 54F. Do not use this cooler for storage of cut vegetables or perishable foods until it is repaired and can maintain foods at 4C or lower.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Vegetable cooler used to store high risk foods and cut vegetables measured 10-13C. Please repair.