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Monga Fried Chicken - Events

103 - 303 Centre Street SW Calgary AB T2G 2B9 · Food - Special Event

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Initially pork stew being held in an Instant Pot was found to be approximately 50 C. The pot was turned onto high heat warming setting and closed for 10-15 mins. After this time it was then at 68-72 C. Operator was told to check the temps of all foods more regularly to ensure the holding temp is staying consistent.
  3. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Laksa soup held on the electric hot holding unit measured 22°C.Food discarded.2. The display hot holding unit could not maintain 60°C or above.The staff was instructed not to use the hot holding unit.
  4. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Deep fried chickens were left on the counter with an internal temperature between 37.2°C to 51.5°C.2. Chicken were measured in the air-fryer at 48.1°C.3. Cooked chicken was kept in the fridge at 33°C resulting in the temperature of the fridge above 4°C.Food items were discarded.Ensure chicken is cooked at an internal temperature of 74°C and transported to the location at 60°C or above.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The temperature of the temporary handwashing sink water measured 13.6°C.The operator filled another water at 41°C into the temporary handwashing sink tank.Provide water that is warm enough to support effective handwashing while remaining safe and comfortable for users.
  5. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) No probe thermometer was available onsite at the time of inspection.*Manager was able to obtain the probe thermometer for the event. Please ensure probe thermometer is also available.2) - Both air fryers were turned off at the time of inspection.- The temperature of chicken popcorn and chicken nuggets was measured at 38.1°C and 42.2°C, respectively. Staff reported the food had been cooked approximately 30 minutes earlier.*The air fryer was turned on, and the food was reheated to above 74°C, then placed in hot holding units maintained at temperatures above 60°C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • - There were no paper towels or hand soap provided at the temporary handwashing sink.*Staff brought the paper towel and soap dispenser at the temporary handwashing sink.
  6. Demand Inspection

    0 infractions