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Niubest Hand Pulled Noodles

102 - 4515 Macleod Trail SW Calgary AB T2G 0A5 · Food - General

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Open buckets of raw beef spilt into ginger on a shelf. Ensure containers are 1. covered when stored. 2. Raw chicken stored over vegetables in cooler. Ensure raw meat stored below ready to eat food and vegetables.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen beef and a whole chicken were thawing at room temperature. Ensure meat products are thawed in the cooler or under cold running water.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hot water tap at kitchen hand sink is not operational. Ensure this is repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build up of debris on noodle machine pallet, behind pallet and in ventilation canopy. Ensure these areas are cleaned.
  3. Demand Inspection

    0 infractions

  4. Demand Inspection

    1 infraction

    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • - Sewer water was observed pooling on the floor, originating from the floor drain located between the handwashing sink and the prep cooler in the kitchen, as well as for both washrooms.*Identify and remove the source of the sewer backup to ensure the sewer system is properly operating.*Thoroughly clean and disinfect all contaminated surfaces exposed to sewer water.*Discard the contaminated mop used for cleaning sewage water.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    8 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Hand hygiene concerns were identified during the inspection:- Staff member was washing dishes at the three compartment sink and then returned to food handling without discarding gloves and washing hands.- When told to discard gloves and wash hands, employee discarded gloves and went to put on new gloves without washing hands first.- Staff member was touching their phone with gloves on. Gloves were not discarded afterwards.Ensure that hands are washed frequently throughout the day including: before handling food, between handling raw food and food that is ready to eat, after using the toilet, after smoking, coughing, sneezing, blowing the nose, eating or drinking, after touching hair, scalp, or face and after handling garbage and other waste. Gloves are in addition to hand washing and not a replacement for handwashing.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • One of the utensils used to touch the noodles while the noodles are cooking fell on the floor. Staff member picked up the utensil, rinsed it in the hand wash sink, and then returned it to the noodle cooking station for use.Utensils that become contaminated must be washed, rinsed, and sanitized. Utensil was removed from the noodle cooking station and was washed in the dishwasher.
    • 09. Are chemicals stored and handled in a safe manner?
      • The food contact surface sanitizer bottle in the front service area was unlabeled.Ensure that all chemical bottles are labeled to identify their contents in order to help prevent accidental misuse.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of cooked cabbage in the hot holding unit measured 35 degrees Celsius. Internal temperature of cooked pork in the hot holding unit measured 40 degrees Celsius. Staff stated that the food items had been placed into the hot holding unit directly from the cooler.Food must be rapidly and fully reheated to an internal temperature of at least 74 degrees Celsius before placing food into the hot holding unit. Both food items were reheated on the stove to greater than 74 and then returned to hot holding.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Probe thermometer could not be located. Obtain a functional probe thermometer that measures at least the range of 0 to 100 degrees Celsius.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The kitchen dishwasher did not have any detergent hooked up to it. The bottle available was empty and there were no additional bottles on site.Staff stated that the dishwasher was going to be replaced soon and that reagents required for the new dishwasher will be purchased at that time. Until the new dishwasher is set up and ready to be used, either use the three compartment sink or wash dishes in the dishwashing sinks, and then sanitize in the dishwasher.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips available were missing packaging/ colour comparator.Obtain new chlorine 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?
      • The wood platform under the noodle machine to the east of the noodle pulling table was constructed of unfinished wood.All surfaces must be smooth, non-absorbent to moisture, and easy to clean. Either remove the wood pallet, or paint/seal it so that it is smooth, non-absorbent to moisture, and easy to clean.
  7. Initial Inspection

    0 infractions

  8. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was no probe thermometer available for use.Obtain a functional probe thermometer that measures at least the range of 0-100 degrees Celsius.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Only one drain plug was available for the three compartment dishwashing sinks.Three well-fitting drain plugs must be available for the three compartment sink.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff lacked basic food safety knowledge.Those who have food safe training either review material or retake course. All others take Food Safety Basics course from AHS.