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Nanta Karaoke & Bar

2 - 512 6 Street SW Calgary AB T2P 1X3 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizing solution available, staff was unable to show the proper way to draw up a sanitizing solution as staff had mentioned another staff member comes in later to do all the dishes.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Area by the pop syrups require cleaning, as syrups observed to be spilled on the floor.
  3. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer solution available during the inspection. There was food preparation during the inspection. The inspector informed the operator that a sanitizer solution must be prepared and readily available at all times during food operations. A sanitizer solution was prepared during the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no test strips available during the inspection for the chlorine sanitizer solution. The inspector informed the operator that test strips must be used every time a bleach-water solution is made and must be tested daily before use to ensure that the sanitizer solution has a chlorine concentration between 100-200 ppm. Less than 100 ppm means inadequate sanitization and more than 200 ppm means that chlorine residues could stay in food-contact surfaces, which contaminates food. Chlorine test strips were obtained during the inspection.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips available to measure concentration of sanitizer solution.- Acquire valid test strips.
  6. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No food surface sanitizer solution prepared or readily available.- Manager at the time was instructed to make a sanitizer solution. Chlorine surface sanitizer solution was prepared and tested at 100ppm (1/2 teaspoon + 1 litre of water). - Ensure surface sanitizer solution is readily available during operational hours.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips available to measure concentration of sanitizer solution.- Acquire valid test strips.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Update August 18, 2023: Noted exposed plumbing pipe next to the newly installed drop ceiling above the prep counter. Also noted exposed plumbing pipes above the syrup bibs to the right of the cook line.Part of the kitchen had drop ceiling installed. Part of the kitchen was missing drop ceiling. The part of the kitchen missing drop ceiling had black PVC plumbing overhead, HVAC ducting, and electrical cords and network cables exposed. Finish the unfinished portion of ceiling. Ensure the ceiling is smooth, non-absorbent to moisture, and easily cleanable.