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New Dynasty Restaurant

201 - 150 Crowfoot Crescent NW Calgary AB T3G 3T2 · Food - General

8 inspections

  1. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were kept on the counter.The cleaning cloths were laundered.Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration to prevent the growth of harmful microorganisms.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) A bowl of chicken and crate off egg was stacked together in the standing fridge.Do not stack food on top of each other.2) Food items were stored on the floor in the walk-in cooler.Store food 6 inches off the floor.3) Food items were uncovered in the walk-in cooler.Food must be covered and protected from contamination at all times.4) Rice scoop was stored in a stainless-steel container.Scoop was washed in the dishwasher and stored in an ice bath.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Uncooked raw broken egg was stored on the counter at 13.1°C.food discarded.2) Cooked ginger beef containers were stored ion the counter to cool with a temperature of 20°C. Food items were stored in the standing fridge.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • 1) Paper towel was stored on a counter.Ensure paper towels are stored in suitable paper towel dispensers.2) Containers of pop and beer bottles were found in the sink of the mop closet. Mop sink was dirty.Mop sink should be used to store the mop sink bucket and drain the dirty mop water in the sink.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The handwashing sink faucet was dirty2) Underneath the handwashing sink, 2-compartment sink, and the dishwashing area was dirty and had grease build-up.3) The mop sink room was dirty.Clean the indicated areas.
  2. Risk Management Inspection

    2 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Mop sink was fixed. Staff was still not using the mop sink. Containers of pop and beer bottles were found in the sink and cardboards on the side of the mop closet. Mop sink was dirty. Staff was still dumping the mop water into the prep sink. Staff removed containers and cardboard from the mop closet during inspection. Clean the mop sink.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Additional training required for kitchen staff.Free available Chinese Basic Food Safety Course onlinehttps://www.albertahealthservices.ca/eph/Page3151.aspx
  3. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) Staff was rinsing the mop in the same sink that was used for food handling. Fix the mop sink and rinse the mop in this sink.2) A hose was submerged in the raw beef in the sink while trying to run water to clean the beef. Remove the hose and run water from the sink tap.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Additional training required for kitchen staff.Free available Chinese Basic Food Safety Course onlinehttps://www.albertahealthservices.ca/eph/Page3151.aspx
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The mop sink was not operational, and staff was rinsing the mop in the food prep sink. Fix the mop sink.
  4. Risk Management Inspection

    2 infractions

    • 20. Do food handlers at the facility have adequate food safety training?
      • Additional training required for kitchen staff.Free available Chinese Basic Food Safety Course onlinehttps://www.albertahealthservices.ca/eph/Page3151.aspx
    • 23. Is the facility maintained in a clean and sanitary condition?
      • REPEAT VIOLATIONS:1) Food debris and grime build-up on the kitchen's floor in harder to reach areas. There areas should be cleaned to prevent hazardous conditions or conditions that can harbour pests. 2) There was grime build-up on the dishracks, underneath dishwasher, and along the two-compartment sink sealant. 3) Light switch and light switch covers had grease stains on them. 4) Grease and food debris build-up underneath the wok line. Clean all areas noted on the report.
  5. Risk Management Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • REPEAT VIOLATIONS:- Cleaning cloths were being left on counters rather than in bucket of sanitizer solution. Some of the cleaning cloths were covered with food stains. Store cleaning cloths in sanitizer between each use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • REPEAT VIOLATION:- Foods in the walk-in cooler and standing coolers had foods stacked on each other without being covered. This may result in cross-contamination of the food from the bottom sides of the bins. Foods must be covered when stored in the cooler. Do not stack containers directly on top of foods.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Additional training required for kitchen staff.Free available Chinese Basic Food Safety Course onlinehttps://www.albertahealthservices.ca/eph/Page3151.aspx
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • REPEAT VIOLATIONS:Kitchen walls were pitted throughout the kitchen.Fix the walls.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • REPEAT VIOLATIONS:1) Black stains/mold were found on the stand-up cooler fan area.2) Black stains/mold was found on the walk-in cooler fan unit, walls and food storage shelves.Clean these items.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • REPEAT VIOLATIONS:1) Food debris and grime build-up on the kitchen's floor in harder to reach areas. There areas should be cleaned to prevent hazardous conditions or conditions that can harbour pests. 2) There was grime build-up on the dishracks, underneath dishwasher, and along the two-compartment sink sealant. 3) Light switch and light switch covers had grease stains on them. 4) Grease and food debris build-up underneath the wok line. Clean all areas noted on the report.
  6. Risk Management Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • REPEAT VIOLATIONS:- Cleaning cloths were being left on counters rather than in bucket of sanitizer solution. Some of the cleaning cloths were covered with food stains. Store cleaning cloths in sanitizer between each use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • REPEAT VIOLATION:- Foods in the walk-in cooler and standing coolers had foods stacked on each other without being covered. This may result in cross-contamination of the food from the bottom sides of the bins. Foods must be covered when stored in the cooler. Do not stack containers directly on top of foods.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Additional training required for kitchen staff.Free available Chinese Basic Food Safety Course onlinehttps://www.albertahealthservices.ca/eph/Page3151.aspx
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • REPEAT VIOLATIONS:1) Kitchen walls were pitted throughout the kitchen.2) Broken floor tiles by the two-compartment sink by the walk-in freezer and by the dishwash pit.3) Holes noted on the wall along the dishwasher. Holes were repaired but the plaster was not painted.1 to 3) Fix these items.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • REPEAT VIOLATIONS:1) Back stains/mold were found on the stand-up cooler fan area.2) Black stains/mold was found on the walk-in cooler fan unit, walls and food storage shelves.3) Debris/dust and grease build-up on the dishwasher and stains build-up on the dishwasher racks.Clean these items.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Paint was peeling off the walk-in freezer door, exterior wall, and ceiling. Repair the walk-in freezer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • REPEAT VIOLATIONS:1) Food debris and grime build-up on the kitchen's floor in harder to reach areas. There areas should be cleaned to prevent hazardous conditions or conditions that can harbour pests. 2) The air vents and walls had a buildup of dust on them. These must be cleaned to prevent the dust from contaminating food. 3) There was grime build-up on the dishracks, underneath dishwasher, and along the two-compartment sink sealant. 4) Light switch and light switch covers had grease stains on them. 5) Grease and food debris build-up underneath the wok line. Clean all areas noted on the report.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • REPEAT VIOLATION:Dust build-up on the kitchen shelves, stand up cooler condenser unit, fire switch, electrical wires, walls, garbage bags that were used to cover items on the top shelves, and air vents. Clean these areas.
  7. Demand Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • REPEAT VIOLATIONS:- Cleaning cloths were being left on counters rather than in bucket of sanitizer solution. Some of the cleaning cloths were covered with food stains. Store cleaning cloths in sanitizer between each use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) Several buckets of uncovered sauces were stored underneath the dusty and greasy wok line. Store food in a clean area.2) Ducks and chickens were stored next to incense ashes on the prayer offering shelf.Do not store any food next to incense ashes.3) Small bags of frozen meats were stored on the walk-in freezer floor. Store all food at least 6 inches off the floor. 4) Food container was placed on top of the garbage can. Use a prep table instead of garbage can to hold food containers.5) Uncovered deep fried meats were stored underneath the dusty and moldy stand-up cooler fan unit. Clean the stand-up cooler fan unit and cover the foods.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • REPEAT VIOLATION:- Foods in the walk-in cooler and standing coolers had foods stacked on each other without being covered. This may result in cross-contamination of the food from the bottom sides of the bins. Foods must be covered when stored in the cooler. Do not stack containers directly on top of foods.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • REPEAT VIOLATIONS:1) Small containers of food were stored on the walk-in freezer floor.Store foods at least 6 inches off the floor. 2) Tin cans were stored food. Do not use tin cans to store food. Transfer can goods into a food grade container if they are not used up at the end of the day.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Perishable foods were left out at room temperature without temperature control. 1) Three whole raw chickens were hanging on the bar above the prep cooler sink. Chickens were measured at 15.6 degrees C. 2) Seven whole raw ducks were hanging on the bar above the prep cooler sink. Ducks were measured between 11.9 to 12.7 degrees C. 3) Two containers of sliced chicken were stored at room temperature next to the dishwashing sinks. Chicken was measured between 9.7 to 10.9 degrees C. 4) Fried rice was left out on the food counter at room temperature. Rice was measured at 34 degrees C. 5) Improper thawing of food noted. Container of sliced fish was thawing in stagnant water in the prep sink. Fishes were measured at 21.7 degrees C.1 to 5) Discarded all the foods noted above.Store all perishable foods at 4 degrees C or below or at 60 degrees C or higher. 5) Thaw frozen food in a cooler overnight or under cold running water.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Additional training required for kitchen staff.Free available Chinese Basic Food Safety Course onlinehttps://www.albertahealthservices.ca/eph/Page3151.aspx
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • REPEAT VIOLATIONS:1) Kitchen walls were pitted throughout the kitchen.2) Lights along the canopy were broken.3) Broken floor tiles by the two-compartment sink by the walk-in freezer and by the dishwash pit.4) Holes noted on the wall along the dishwasher. 1 to 4) Fix these items.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • REPEAT VIOLATIONS:1) Dust and black stains/mold were found on the stand-up cooler fan area.2) Black stains/mold was found on the walk-in cooler fan unit, walls and food storage shelves.3) Debris/dust and grease build-up on the dishwasher and stains build-up on the dishwasher racks.Clean these items.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Paint was peeling off the walk-in freezer door, exterior wall, and ceiling. 2) Front service cooler handle area was repaired with duct tape. Repair the walk-in freezer and front service cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • REPEAT VIOLATIONS:1) Food debris and grime build-up on the kitchen's floor in harder to reach areas. There areas should be cleaned to prevent hazardous conditions or conditions that can harbour pests. 2) The air vents and walls had a buildup of dust on them. These must be cleaned to prevent the dust from contaminating food. 3) There was grime build-up on the dishracks, underneath dishwasher, and along the two-compartment sink sealant. 4) Light switch and light switch covers had grease stains on them. 5) Grease and food debris build-up underneath the wok line. Clean all areas noted on the report.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • REPEAT VIOLATION:Dust build-up on the kitchen shelves, stand up cooler condenser unit, fire switch, electrical wires, walls, garbage bags that were used to cover items on the top shelves, and air vents. Clean these areas.
  8. Risk Management Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Repeat Violation:- Cleaning cloths were being left on counters rather than in bucket of sanitizer solution. Some of the cleaning cloths were covered with food stains. Store cleaning cloths in sanitizer between each use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Repeat Violation:- Foods in the walk-in cooler and standing coolers had foods stacked on each other without being covered. This may result in cross-contamination of the food from the bottom sides of the bins. Foods must be covered when stored in the cooler. Do not stack containers directly on top of foods.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Small containers of food were stored on the walk-in freezer floor.2) Tin cans were stored food. 3) Dirty cardboard tags were used for food orders. Grease noted on the cardboard tags. Container used to hold these tags were lined with food debris. 4) Dirty plastic bag was used to cover bean sprouts in the walk-in cooler. 5) Spoons were stored with business end up.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked rice was being dried at room temperature on the top kitchen shelves or sizzling rice dish. Discarded the rice. Remove sizzling rice dish from the menu if you can't properly dry rice. Dry rice in the oven or in the cooler.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Additional training required for kitchen staff.Free available Chinese Basic Food Safety Course onlinehttps://www.albertahealthservices.ca/eph/Page3151.aspx
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Repeat Violation:Same issue noted on June 2, 2023 and September 7, 2023 on the Grease trap charts.Please clean the grease trap monthlyMarch 21, 2023, inspection:Records from March 16, 2023 noted there were 40% grease and 40% solid in two of the grease traps.- The grease trap records showed that it contained 30% grease and 30% solids build-up, totaling to a build-up of 60%. The grease trap should have a maximum of 25% of grease and solid build-up. Please clean grease trap more frequently.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Repeat Violations:1) Kitchen walls were pitted throughout the kitchen.2) One light has no light cover. 3) Lights along the canopy were broken.4) Broken floor tiles by the two-compartment sink by the walk-in freezer. 5) Holes noted on the wall along the dishwasher. 1 to 5) Fix these items.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Dust and black stains/mold were found on the stand-up cooler fan area.2) Black stains/mold was found on the walk-in cooler fan unit, walls and signs. 3) Debris/dust and grease build-up on the dishwasher and stains build-up on the dishwasher racks.4) Aluminum foil was used to cover the stove side and pipes. Remove aluminum foil and clean the areas.Clean these items.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Repeat Violations:1) Food debris and grime build-up on the kitchen's floor in harder to reach areas. There areas should be cleaned to prevent hazardous conditions or conditions that can harbour pests. 2) The air vents and walls had a buildup of dust on them. These must be cleaned to prevent the dust from contaminating food. 3) There was build-up of flour and other food residue on the hand sink handles and faucet. This must be cleaned to prevent cross-contamination. 4) There was grime build-up on the dishracks, underneath dishwasher, and along the two compartment sink sealant. 5) Grease build up on basket of take-out sauce containers. 6) Light switch and light switch covers had grease stains on them. 7) Grease and food debris build-up underneath the wok line. Clean all areas noted on the report.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Repeat violation: Sauce build-up on the bottom of the cupboards by the sauce station.Clean the bottom of cupboards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust build-up on the kitchen shelves, walls and air vents. Clean these areas.