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Paper Lantern

101 - 115 2 Avenue SE Calgary AB T2G 0B2 · Food - General

3 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A chlorine-based surface sanitizer bottle was unlabeled. Please ensure that all chemical bottles including surface sanitizers are labeled such that the contents can be identified and safety used.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A build-up of grease a food debris was observed along the cook line and beside the preparation cooler in the kitchen. Please clean the indicated areas.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The facility was using a sodium hydroxide solution as their primary food-contact sanitizer. Operator Robyn was shown how to mix a chlorine/bleach sanitizer at the proper concentration in a spray bottle / container and will be using bleach as their primary food-safe sanitizer. Additionally, cleaning clothes used on food contact surfaces should be stored in a container of sanitizer during use.See https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-how-mix-an-approved-sanitizing-solution.pdf
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher showed no presence of chlorine. Operator is to service the dishasher as discussed. In the meantime, staff are to wash items manually using the 2 compartment sink, or add in a bleach manually into the dishwasher during its cycle into the water basin as discussed. 2 compartment manual dishwashing was reviewed onsite. See - https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-2-sink-dishwashing.pdf
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning is required *under the cooking / grill equipment*on the ventilation canopy slats *in the storage room adjacent to the cook lineClean the above areas as discussed. Organize and remove unneeded items from the storage room adjacent to the cook line. Schedule a cleaning for the ventilation canopy on a more frequent basis if the canopy shows build-up of soot or food debris.