Nan's Noodle House
B - 3103 Edmonton Trail NE Calgary AB T2E 3N6 · Food - General
7 inspections
- Risk Management Inspection
2 infractions
- 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?
- A gap was observed under the bottom of the exit door.- Seal the gap or install vermin proof to prevent entry of pest.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Rust observed on the storage shelves and floor inside walk-in cooler.- Fix/refinish the surfaces of the storage shelves and floor.Ensure that surfaces are smooth, impervious to moisture and easily cleanable.
- 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?
- Monitoring Inspection
6 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Various food items in cartons/boxes and buckets were observed to be placed on the floor of the kitchen.2. In the walk-in freezer, boxes of food items were stacked and placed directly on its floor.-1, 2: Ensure all food items/boxes of foods are stored at least 6 inches off the floor.3. Scoops were noted to be stored inside rice flour and sugar containers in the kitchen.-Ensure that scoops are stored in such a manner that the handles do not come in contact with food.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 1. There was no chlorine detected in the low-temperature mechanical dishwasher, measured at 0 ppm after running multiple cycles. Operator purchased and changed the chlorine source, but the concentration was still tested at 0 ppm.The operator was instructed in the interim to manually wash, rinse and sanitize utensils and equipment or wash with the dishwasher and manually sanitize in the 2-compartment dishwashing sink.- Repair, service or replace the dishwasher to ensure it is sanitizing properly.2. No chlorine test strips were available on site.- Obtain chlorine test strips in order to regularly verify the concentration of 100ppm.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Access to the handwashing sink at the front preparation area was obstructed by a garbage bin and cardboard boxes at the time of inspection.- Garbage bin and cardboard boxes were removed from the front of the handwashing sink.Ensure that handwashing sinks are accessible and clear at all times during operation to facilitate handwashing.
- 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?
- A gap was observed under the bottom of the exit door.- Seal the gap or install vermin proof to prevent entry of pest.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Rust observed on the storage shelves and floor inside walk-in cooler.- Fix/refinish the surfaces of the storage shelves and floor.Ensure that surfaces are smooth, impervious to moisture and easily cleanable.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Inside and at the back of the walk-in cooler:1. Ice build-up and pooled water were observed on the floor.2. The wall was also noted with accumulated ice.3. The ceiling was noted to be leaking as water was dropping from it.4. Dirt and food debris mixed in the standing pooled water were observed.REQUIREMENT1. Fix the walk-in cooler. 2. Do not store food below the leakage.3. Clean the standing pooled water and the cooler thoroughly.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel dispenser at the front handwashing sink was empty at the time of inspection. Ensure handwashing sinks are always supplied with liquid soap and paper towels.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The concentration of Quat sanitizer in the sanitizer buckets was measured at 0 ppm. Upon inspection of the source it was discovered that the dispenser was not connected to anything. Chlorine was available. Please obtain Quat sanitizer, connect to the dispenser and verify the concentration. Quat sanitizers must be used at 200 ppm
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- No chlorine detected in the low-temperature mechanical dishwasher. The chlorine source was empty. - Purchase chlorine and prime the machine. Verify the concentration of chlorine during the sanitization cycle using chlorine test strips. Chlorine concentration must be 100 ppm. - In the interim manually, wash, rinse and sanitize utensils and equipment. Instructions were provided to the manager on-site.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No Quat test strips available on-site. - Obtain Quat test strips and verify the concentration of Quat daily.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The surface sanitizer had a concentration of 0ppm.Operator prepared a bleach sanitizing solution. Please ensure that the concentration of the sanitizer is maintained at 100ppm and regularly monitored using testing paper.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Obtain chlorine sanitizer testing paper.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Containers in which clean utensils were stored were dirty.Thoroughly clean and sanitizer all storage containers.
- 23. Is the facility maintained in a clean and sanitary condition?
- The fans in the walk-in cooler had an accumulation of dust.The floors in the dry storage area had accumulation of dirt and food debris.Thoroughly clean these area.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Wiping clothes in use were not stored in sanitizer solution between uses.Store wiping clothes in use in sanitizer solution between uses.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Packages of juice were stored in the ice machine directly contacting with ice.Packages were removed. No foods other ice can be stored in the ice machine.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?