Noodle & Grill Express
250C MC - 2500 University Drive NW Calgary AB T2N 1N4 · Food - General
4 inspections
- Monitoring Inspection
1 infraction
- 09. Are chemicals stored and handled in a safe manner?
- Bottles of "One Shot" of insecticide were observed during the inspection in their lower level storage room.- They were discarded at the time of inspection. - Do not have any insecticide in the food establishment.
- 09. Are chemicals stored and handled in a safe manner?
- Demand Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Improper dishwashing method. Staff are not sanitizing the utensils, pans, pots etc. after washing.Manual dishwashing utilizing a three-compartment sink must conform to the followingprocedures/conditions:- All cooking utensils, pots and pans etc. must be:1) scraped to remove excess food prior to immersion;2) cleaned in the first sink in a detergent solution capable of removing grease and food articles and is maintained at a temperature of not less than 45°C;and3) rinsed in the second sink using clean water maintained at not less than 45°C; and4) sanitized in the third sink by immersion in an approved sanitizer such as chlorine at 100 ppm for at least two minutes4) Air dried in a clean area
- 23. Is the facility maintained in a clean and sanitary condition?
- A buildup of debris in the lower-level storage room. A deep cleaning is requried. - Clean and maintain in a clean and sanitary condition at all times.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
3 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Observed a staff member using a toothpick while food handling. - Food handlers must ensure not to conduct activities that are not compatible while handling food. Food handlers are to thoroughly wash their hands before commencing work. In particular, food handlers shall wash their hands each time after using the washroom, after returning from a break, after snacking or eating, after handling raw food products, or after any other activity or instance where hands may become soiled.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Improper dishwashing method. Staff are not sanitizing the utensils, pans, pots etc. after washing.Manual dishwashing utilizing a three-compartment sink must conform to the followingprocedures/conditions:- All cooking utensils, pots and pans etc. must be:1) scraped to remove excess food prior to immersion;2) cleaned in the first sink in a detergent solution capable of removing grease and food articles and is maintained at a temperature of not less than 45°C;and3) rinsed in the second sink using clean water maintained at not less than 45°C; and4) sanitized in the third sink by immersion in an approved sanitizer such as chlorine at 100 ppm for at least two minutes4) Air dried in a clean area
- 23. Is the facility maintained in a clean and sanitary condition?
- Observed a buildup of debris in the lower-level storage room. - Clean and maintain in a clean and sanitary condition at all times.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Monitoring Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Food containers were stacked directly on food. Do not store containers on food.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) Front hot holding unit: Hot holding unit was not turned on to heat up to before storing the food.Rice noodle @ 28.8 degrees C. Deep fried fish @ 38.0 degrees C. Sweet & Sour pork @ 48.7 degrees C. 2) Stand up cooler was measured at 7.9 degrees C. Fix the cooler.1 to 2) Store perishable food at 4 degrees C or below and at 60 degrees C or higher.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Staff was not sanitizing the dishes after washing Follow the three-step manual method for dishwashing:1) wash with soap and warm water2) rinse with warm water. 3) sanitize with 100ppm chlorine for 2 minutes and then air dry.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1) Grey bins were repaired with grey tape. Replace broken bins. 2) Dirty/moldy stickers on the food containers. Clean and remove the dirty/moldy stickers.3) Food debris on meat slicer.Clean and sanitize meat slicer.4) Scoops were stored in stagnant water. Store scoops in ice water. 5) Grease and debris on the cooler doors and tracks and vent covers.Clean the cooler doors and vents.
- 23. Is the facility maintained in a clean and sanitary condition?
- Greas build-up on the canopy filters. Clean the filters.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?