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Peking Garden

416 - 4625 Varsity Drive NW Calgary AB T3A 0Z9 · Food - General

3 inspections

  1. Demand Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Available chlorine test strips are no longer effective. They would turn purple even under plain water.Obtain new chlorine test strips.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Heavy grease accumulation was observed on the hood oil filters, especially around BBQ chamber pipes.Clean.
  2. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Poultry were thawed at room temperature in the space next to the walk-in freezer. The surface temperature was around 6C. Poultry was instructed to move into a cooler.Thaw high risk food under 4C or under cold running water.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Available chlorine test strips are no longer effective. They would turn purple even under plain water.Obtain new chlorine test strips.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Knives were stored in the gap between the prep tables in the kitchen. Ensure the knives and utensils are stored in a sanitary manner.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Heavy grease accumulation was observed on the hood oil filters, especially around BBQ chamber pipes.Clean.
  3. Monitoring Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • 1) A food handler touched personal cell phone then proceeded to continue food handling without washing hands. - 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 becomesoiled. Single-use gloves do not replace the requirement for handwashing.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Portioning bowls and utensils were stored inside of the dry bulk food containers and in direct contact with foods. - Do not store portioning bowls and utensils inside the bulk containers. Store in a clean and sanitary manner outside of the container.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Several boxes of raw frozen chicken were left out in room temperature to thaw.- Do not thaw foods in room temperature. Use one of the following approved methods to thaw foods:. in the cooler ahead of time. under running cold water. during the cooking process. in the microwave if foods are being cooked or consumed immediately after2) Chopped garlic in oil and raw beaten eggs were measured at 15 and 11 degrees Celsius respectively. - Ensure perishable foods are stored at 4C or less or at a temperature of greater than 60 C at all times. If ice is used, ensure the food container is surrounded by ice and maintained at a temperature of 4C or less. Do not store in room temperature if it cannot be maintained at 4C or less.- Foods were discarded.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) Observed food/raw meat being prepared in the dedicated handwashing area. - Do not prepare any foods in this area as it is not sanitary. All food must be prepared in designated food preparation area or install a new food preparation sink. 2) The handwashing sink in the corner by the entrance into the kitchen, is not easily accessible. - Remove all equipment that are blocking or impeding access to handwashing sink. Ensure handwashing sink is easily accessible to facilitate handwashing.