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Oriental Phoenix

104 58 Avenue SE Calgary AB T2H 0N7 · Food - General

4 inspections

  1. Demand Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some of the food pails were stored on the floor in the walk-in freezer. Please store all the food items at least 6 inches above the ground.
    • 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?
      • Back delivery door had a gap, that could be an entry point for pest. Please repair.
    • 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 fluorescent lights in the office and dry storage rooms were not shatterproof.- Ensure shatterproof covers OR shatterproof lights are installed. --"Outstanding"A hole on the floor by the back entrance was fixed with duct tapes- Remove the duct tapes, and fix the floor for smooth, non-porous, and easily cleanable surfaces. -- hole repaired.
  2. Risk Management Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some of the food pails were stored on the floor in the walk-in freezer. Please store all the food items at least 6 inches above the ground.
    • 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?
      • Back delivery door had a gap, that could be an entry point for pest. Please repair.
    • 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 fluorescent lights in the office and dry storage rooms were not shatterproof.- Ensure shatterproof covers OR shatterproof lights are installed. --"Outstanding"A hole on the floor by the back entrance was fixed with duct tapes- Remove the duct tapes, and fix the floor for smooth, non-porous, and easily cleanable surfaces. -- hole repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The meat slicer machine in the back area has dried meat debris. The clean-in-place method was discussed onsite; please ensure the steps outlined during the inspection are followed and visually inspect the equipment for cleanliness after the cleanup.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • "Repeated violations"1) The floors, walls, stove top, behind/under equipment, and storage areas were dirty with debris, grease, grime accumulation.--thoroughly clean all areas of the food establishment; ensure you use hot water and detergent (or degreaser) to effectively remove grease/grime accumulation. 2) The handles of line coolers were dirty with food/grease/sauce/debris. --frequently clean the handles and any other commonly touched surface (prior to rushes and at end of shift).
  3. Monitoring Inspection

    7 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Used pair of gloves was stored on one of the prep. counters. Staff was instructed to discard the gloves right away after use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some of the food pails were stored on the floor inside walk-in freezer. Please store all the food items at least 6 inches above the ground.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chlorine-based dishwasher was measured at 0 ppm. Machine was run several times, pails checked, reading was still 0. Operator was instructed to get immediate repairs.
    • 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?
      • Back delivery door had a gap, that could be an entry point for pest. Please repair.
    • 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 fluorescent lights in the office and dry storage rooms were not shatterproof.- Ensure shatterproof covers OR shatterproof lights are installed. --"Outstanding"A hole on the floor by the back entrance was fixed with duct tapes- Remove the duct tapes, and fix the floor for smooth, non-porous, and easily cleanable surfaces. -- duct tape removed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The meat slicer machine in the back area has dried meat debris. The clean-in-place method was discussed onsite; please ensure the steps outlined during the inspection are followed and visually inspect the equipment for cleanliness after the cleanup.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • "Repeated violations"1) The floors, walls, stove top, behind/under equipment, and storage areas were dirty with debris, grease, grime accumulation.--thoroughly clean all areas of the food establishment; ensure you use hot water and detergent (or degreaser) to effectively remove grease/grime accumulation. 2) The handles of line coolers were dirty with food/grease/sauce/debris. --frequently clean the handles and any other commonly touched surface (prior to rushes and at end of shift).
  4. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach sanitizer was not in the food safe concentration, spray bottle was over 200ppm, and bucket was 0ppm. - Ensure the bleach sanitizer is at food safe level of 100ppm. Corrected
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 4 piles of vermicelli in the walk-in cooler were stored directly on the floor.- Ensure all food containers are stored minimum 6 inches off the floors. cold water was used to store rice scoop in between use.- Ensure ice water bath is used to keep rice scoop.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Both cool prep cooler by the cook line were not able to keep 4C and lower. Left 8.4C, right 14C. - Ensure the coolers are able to keep 4c and lower.No high risk foods being stored.
    • 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 fluorescent lights in the office and dry storage rooms were not shatterproof.- Ensure shatterproof covers OR shatterproof lights are installed. A hole on the floor by the back entrance was fixed with duct tapes- Remove the duct tapes, and fix the floor for smooth, non-porous, and easily cleanable surfaces.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A door handle to the ice cream freezer in the office was fixed with duct tapes.- Ensure the tapes are removed and fix for a smooth, non-porous, and easily cleanable surfaces
    • 23. Is the facility maintained in a clean and sanitary condition?
      • "Repeated violations"1) The floors, walls, stove top, behind/under equipment, and storage areas were dirty with debris, grease, grime accumulation.--thoroughly clean all areas of the food establishment; ensure you use hot water and detergent (or degreaser) to effectively remove grease/grime accumulation. 2) The handles of line coolers were dirty with food/grease/sauce/debris. --frequently clean the handles and any other commonly touched surface (prior to rushes and at end of shift).