Phoenix Gate Chinese Cuisine Restaurant
171 - 1518 Centre Street NE Calgary AB T2E 2R9 · Food - General
3 inspections
- Risk Management Inspection
4 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Remaining violations were observed again.-----------1) Fish roe in the Coca-Cola fridge across from the prep sinks was stored above an open container of pineapple and traces of roe were observed in the pineapple.- The operator was instructed to contain the fish roe and not store it above ready-to-eat foods.4) Fly strips were located above food and food contact surfaces in multiple areas of the kitchen. - The operator was instructed to remove the existing fly strips and locate them away from food or food contact surfaces.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Observed dried fish stomach soaking at room temperature in a pail under the plumbing of the prep sink.-Do not store food beneath the plumbing of any sink-Moved to the fridge
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) Observed dried fish stomach soaking at room temperature in a pail under the plumbing of the prep sink. Staff said this product needs to be soaked for at least a few hours.-Maintain perishable foods at 4C or below. Operator put this pail in the fridge2) Observed packaged wet noodles being stored at room temperature.-Ensure that perishable foods are refrigerated immediately after receiving-Noodles were put in the fridge
- 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?
- Many flies still observed in dry storage area.----------A large number of flies were observed in the dry storage area, by prep sinks, and in the dim sum prep area.- Abate the pest infestation.- The operator was instructed to ensure there is no food or water left out at night, and thoroughly clean all the surfaces in the affected areas. The operator must also remove all greasy cardboard as flies were observed to be attracted to those boxes.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
8 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 1) Fish roe in the Coca-Cola fridge across from the prep sinks was stored above an open container of pineapple and traces of roe were observed in the pineapple.- The operator was instructed to contain the fish roe and not store it above ready-to-eat foods.2) Food bowls in the fridge near the dim sum prep table were stacked on top of each other without covers/protection.-The operator was instructed to cover the food products in the bowls before stacking them.3) Fried vermicelli stored uncovered in containers that also showed evidence of other food products contaminating it. - The operator was instructed to change the containers, and ensure the vermicelli is stored in clean containers and is covered when not working with it.4) Fly strips were located above food and food contact surfaces in multiple areas of the kitchen. - The operator was instructed to remove the existing fly strips and locate them away from food or food contact surfaces.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) Minced meat pie external temperature was measured at 14C with infrared thermometer, and probed at 7.8C. Operator said this was taken out of the fridge to cook. - Maintain perishable foods below 4C or above 60C- The operator was instructed to either store the product back in the fridge or immediately cook the meat to 74C. Staff stored the product in the fridge.2) Raw cut vegetables (onions, pepper, carrots) stored at room throughout lunch service, the operator was planning to store them in the fridge again after rush hour. - Maintain perishable foods below 4C or above 60C- The operator was told that if they want to keep cut vegetables out during lunch rush, they must store the containers on ice so that the food is maintained at 4C- Vegetables were stored in the fridge during inspection
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Kitchen dishwasher sanitizing cycle measured at 0 ppm chlorine.- Ensure dishes are sanitized after washing. Chlorine sanitizing cycle should be at 100 ppm.- The operator was told to wash and rinse the dishes in dishwasher and then manually sanitize in a dishwashing sink for 2 minutes. A sanitizing solution was prepared during the inspection and measured at 100 ppm.
- 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?
- A large number of flies were observed in the dry storage area, by prep sinks, and in the dim sum prep area.- Abate the pest infestation.- The operator was instructed to ensure there is no food or water left out at night, and thoroughly clean all the surfaces in the affected areas. The operator must also remove all greasy cardboard as flies were observed to be attracted to those boxes.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1) Unsealed wooden planks were placed between vertically stacked bulk bins in the dry storage room.- Clean and seal the planks so that they have a cleanable surface.2) Ceiling tile missing in front of the walk-in freezer.- Replace the ceiling tile.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- **Repeat violation**Improper scoops for dry ingredients.- Ensure all scoops for dry ingredients have handles and either stored with handle facing up or in a separate clean container to prevent contamination.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1) Upright freezer near the prep sinks close to the dry storage area has a build-up of ice on the shelves.- Ensure freezers are defrosted regularly to prevent ice buildup.2) Chest freezer opposite to the dry storage area had a cracked lid and side wall. - Repair or replace the broken chest freezer parts so that it is smooth and easily cleanable.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) Plastic shelving in dry storage area - dirty and lined with cardboard. - Remove the cardboard and thoroughly clean the shelves. If the shelves need to be lined, use a material that is smooth, easy to clean, and non-absorbent material.2) Fried noodles were stored in a very oily cardboard box above the freezer near the dry storage beside the Coca-Cola fridge. The box was covered in flies.- Remove the cardboard box and replace it with a container that is smooth, easy to clean, and non-absorbent.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A couple of wiping clothes in use were stored on the cooking line counter. Store the wiping clothes in use in the sanitizer solution between uses.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- High risk foods were found in storage room around 8C to 10C. The staff was instructed to place it back into cooler since the foods were not being processed.Only take out the foods that are going to be processed and store high risk foods under 4C or over 60C.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- A strong sewer odor was detected around the grease trap. The cleaning record indicated the cleaning was recently done.Inspect the grease trap for any leak. Repair as needed.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Improper scoops for dry ingredients.- Ensure all scoops for dry ingredients have handles and either stored with handle facing up or in a separate clean container to prevent contamination.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?