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Mighty Mango Restaurant

18 - 15425 Bannister Road SE Calgary AB T2X 3E9 · Food - General

9 inspections

  1. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of chlorine measured 0 ppm in sani pail located in the kitchen and in bar area.Requirement:Ensure that concentration of chlorine is maintained at 100 ppm in sanitizer solution.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • a) Ginger sauce, sugar, rice and salt containers were kept uncovered located under the counter in cooking area.b) Bags of fries were stored among bags of raw meat in walk-in freezerRequirement:a) Keep food covered during storage to prevent from contamination.b) Store raw meat apart from any other food to prevent cross contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • a) Coconut milk was left in the can after opening, located in prep cooler.b) Broom and dustpan were stored along with rice bags in storage space located in front area.Requirement:a) Transfer food to food grade container made of glass/plastic or stainless steel, after opening the can.b) Store miscellaneous items separately form food to prevent contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • a) Accumulation of dirt, debris and grease under cooking equipment.b) Dirt and debris on rubber gasket of prep cooler and on the vent.c) Dirt buildup on can opener installed on counter in the kitchen.Requirement:Clean the above noted areas and equipment
  2. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No ready to use sanitizer solution was provided for surfaces in the kitchen.Requirement:Ensure that ready to use sanitizer solution is provided for surfaces in the kitchen.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning clothes were kept on the prep counter after use in the kitchen.(Repeat violation from previous inspection)Requirement:Soak cleaning clothes in sanitizer solution in between use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Meat bags and boxes were stored directly on walk-in freezer floor.(repeat violation from previous inspection)Requirement: Store food at least 15 cm off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of grated garlic in oil stored on a cart near the wok without temperature control was 15 C and egg yolk was at 15.4C.Requirement:Ensure that perishable foods are stored at 4C or less OR at 60 C or higher.Garlic in oil and egg yolk were discarded.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Clean aprons were stored in the washroom.Requirement: Do not store clean aprons in the washroom.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Washroom door opens directly in food handling area and door was kept wide open.Requirement:Keep washroom door closed all the time.
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning clothes were kept on the prep counter after use in the kitchen.(Repeat violation from previous inspection)Requirement:Soak cleaning clothes in sanitizer solution in between use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Meat bags were stored directly on walk-in freezer floor.(repeat violation from previous inspection)Requirement: Store food at least 15 cm off the floor.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Washroom door opening in food handling area was kept propped open.Requirement:Keep washroom door closed all the time.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Duct tape in use to seal gap between counters was worn out trapping dirt, located in the kitchen.Requirement:Do not use duct tape to seal the gap between counters.
  4. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning clothes were kept on the prep counter after use in the kitchen.(Repeat violation from previous inspection)Requirement:Soak cleaning clothes in sanitizer solution in between use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Meat bags were stored directly on dirty walk-in freezer floor.(repeat violation from previous inspection)Requirement: Store food at least 15 cm off the floor.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dried-up blood spills and dirt on walk in freezer floor.Requirement:Clean walk in freezer floor.
  5. Risk Management Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning clothes were kept on the prep counter after use in the kitchen.(Repeat violation from previous inspection)Requirement:Soak cleaning clothes in sanitizer solution in between use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A box of meat and a bag were stored directly on walk in freezer floor.Requirement: Store food at least 15 cm off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • a) Internal temperature of grated garlic in oil was stored at 12.3C on spice cart without temperature control.b) Internal temperature of egg yolk stored on spice cart without temperature control was 24.8CRequirement: a) Ensure that fresh garlic in oil is stored at 4C or less or at 60 C and higher.Garlic in oil at 24.8 was discarded.b) Ensure that egg yolk is stored at 4C or less.Egg yolk was discarded.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Meshed plastic bins used to store deep fried chicken had meat debris, oil from previous use.Requirement:Wash and sanitize meshed plastic bins in between use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • a) Extra items like out of service slicer was kept on prep counter trapping dirt.b) Dish washing area was cluttered.Requirement:a) Remove extra items not required in daily operation.b) Declutter, organize and keep dish washing area clean.
  6. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of chlorine measured 0 ppm in sanitizer solution of pail located in the kitchen.Requirement:Ensure that concentration of chlorine is maintained at 100 ppm in sanitizer solution.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning clothes were kept on the prep counter after use in the kitchen.(Repeat violation from previous inspection)Requirement:Soak cleaning clothes in sanitizer solution in between use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • a) Miscellaneous items like chemical bottle, a box containing repair tools were kept on rice bags in front area.- Box of masks and a belt were kept on water bottles in storage room.b) Onion bag was kept directly on dirty floorRequirement:a) Store personal and miscellaneous items separately from food to prevent contamination.b) Store food at least 15 cm off the floor.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper dispenser located at hand washing sink in the kitchen was empty.Requirement:Provide paper towels in the dispenser.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Rice cookers and scoops were kept next to exposed electrical panels trapping dirt and dust in the kitchen.Requirement:Put a door or partition Infront of electrical panels to prevent contamination of food.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Meshed plastic bins used to store deep fried chicken had meat debris, oil from previous use.Requirement:Wash and sanitize meshed plastic bins in between use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • a) Dirt and debris on the shelf being used to store onions and other foods in the kitchen.b) Heavy dirt buildup on floor near the walls throughout the kitchen.c) Accumulation of oil and food debris on the shelf being used to keep plastic baskets to store deep fried chicken during preparation.d) Dirtbuildup on the small fan kept in the kitchen near cooking area.Requirement: Clean the above noted areas and equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • a) Extra items like out of service slicer was kept on prep counter trapping dirt.b) Dish washing area was cluttered.Requirement:a) Remove extra items not required in daily operation.b) Declutter, organize and keep dish washing area clean.
  7. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning clothes were kept on the prep counter after use in the kitchen.(Repeat violation from previous inspection)Requirement:Soak cleaning clothes in sanitizer solution in between use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of shelled raw eggs stored on the counter without temperature control was 19CRequirement:Ensure that shelled raw eggs are stored at 7 C or less.Shelled eggs at 19 C were discarded.
    • 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?
      • Pest control inspection report provided was from Oct, 2023.Requirement:Maintain monthly pest control records.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirt buildup on fan guard located in walk in cooler.(Repeat violation from previous inspection)Requirement: Clean the fan guard.
  8. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning clothes were kept on the prep counter after use in the kitchen.(Repeat violation from previous inspection)Requirement:Soak cleaning clothes in sanitizer solution in between use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • a) A bag containing lemons was kept in contact with raw shelled eggs in walk in cooler.b) A bin containing deep fried chicken wings was kept uncovered in walk in cooler.Requirement:a) Do not store any ready to eat food in contact with raw eggs to prevent cross contamination.b) Keep food covered during storage to prevent from contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • No label was provided on sanitizer spray bottle located in front prep area.Requirement:Provide label on spray bottle to identify its contents.
    • 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?
      • Pest control inspection report provided was from Oct, 2023.Requirement:Maintain monthly pest control records.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirt buildup on fan guard located in walk in cooler.Requirement: Clean the fan guard.
  9. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning clothes were kept on the prep counter after use in the kitchen.(Repeat violation from previous inspection)Requirement:Soak cleaning clothes in sanitizer solution in between use.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No ready to use sanitizer solution provided for surfaces in bar area.Requirement:Provide ready to use sanitizer solution in bar area.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw chicken was being chopped at dish washing counter. This area is for the dirty dishes and not adequately sanitized.Requirement:Do not handle food on dish washing counter to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of garlic in oil stored on spice cart without temperature control was 20.9 CRequirement:-Ensure that garlic in oil is stored at 4C or less OR 60 C and higher.- Garlic in oil at 20.9 C was discarded.
    • 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?
      • Gap at the bottom of screen door located at side exterior door, which could allow entry of pests/vermin.Requirement: Provide weather- stripping at the bottom of screen door to seal the gap.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Blood spills and food debris on walk in freezer floor.Requirement:Clean walk-in freezer floor.