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Rose Garden Thai Restaurant

112 8 Avenue SW Calgary AB T2P 1B3 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Containers of food (spring rolls and fresh vegetables) were stacked directly on top of one another in the prep cooler and in the upright freezer. There was no food grade barrier between the bottom of the food container and the open food container. Stop stacking open containers of food, unless each container is equipped with a lid or other food grade barrier. Ensure that all food is protected from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • X A container of pickles and several tetra packs of juice were stored directly on the floor in the bar. Store all food at least 6 inches off the floor. Ensure that all food is stored in such a way to protect against contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Salad rolls were stored at 13C (external temperature) on the buffet line. A container of curry was stored beside the cooking line (41C external temperature). Ensure that food is stored at 4C or below or 60C and above. Corrected during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand wash sink in the kitchen was obstructed as a ladle was stored in the basin of the sink. Don’t store equipment inside or in front of the hand wash sink. Ensure that all hand wash stations are accessible, stocked with soap and single-use paper towels. Corrected during inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *SHELVES ARE DAMAGED ABOVE THE DISHWASHING AND DRY STORAGE AREAS. SAND AND REPAINT THESE OR REPLACE WITH ANOTHER MATERIAL*
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of grime and/or food debris is the following area: floor below the cook line, shelves inside the walk-in cooler, shelves in the bar and on high touch surfaces.
  3. Monitoring Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *SHELVES ARE DAMAGED ABOVE THE DISHWASHING AND DRY STORAGE AREAS. SAND AND REPAINT THESE OR REPLACE WITH ANOTHER MATERIAL*
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *TOPS OF EQUIPMENT AND OTHER HIGH SURFACES REQUIRE CLEANING**UPDATE DEC 05/24: ENTIRE KITCHEN REQUIRES A THOROUGH CLEANING, INCLUDING BUT NOT LIMITED TO STORAGE SHELVES, FLOORS, WALLS, CEILINGS, AREAS BENEATH & AROUND EQUIPMENT, ETC.*
  4. Demand Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) A bowl was being used as a bulk scoop for the bulk rice bin. Please ensure all bulk scoops are equipped with a handle to prevent food handlers from contacting the bulk food item when scooping. Replace the bowl with a scoop with a handle. 2) The ice scoop was being stored inside of the ice bin. Please do not store the ice scoop inside the ice bin. Instead store the scoop outside of the ice bin a clean area and ensure the scoop is regularly cleaned and sanitized.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The front bar cooler had an ambient air temperature of 6.8C at the time of the inspection. Please adjust the cooler temperature and monitor it to ensure it can maintain a temperature of 4C or below to reduce the risk of pathogen growth and foodborne illness.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Multiple cooking utensils were being stored in the basin of the hand sink in the kitchen. The items were removed at the time of the inspection. Please do not store any items in the basins of the hand sinks. This is to allow for unimpeded access to the hand sink by food handlers to carry out proper and frequent hand washing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice bin front cover was cracked and falling off. Duct tape has been used to secure the cover to the ice bin. Duct tape is not a cleanable surface and can harbor dirt and pathogens contributing to cross contamination. Please repair/replace the cover such that the ice bin is smooth, cleanable, and impervious to moisture.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) *TOPS OF EQUIPMENT AND OTHER HIGH SURFACES REQUIRE CLEANING*2) A build-up of grease, dirt, and food debris was observed in the following areas:- Behind the cook line - Behind the chest freezer located at the bar Please clean the indicated areas.
  5. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • *TOPS OF EQUIPMENT AND OTHER HIGH SURFACES REQUIRE CLEANING*
  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • *STAFF HAD TO SEARCH FOR SANITIZER SPRAY BOTTLE. WHEN TESTED, BOTH BOTTLES CONTAINED 0 PPM CHLORINE BLEACH. SOLUTION REMADE WITH OPERATOR AND 100 PPM ACHIEVED*
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • *NO SANITIZER IN DISHWASHER FINAL RINSE - ATTACHED BUCKET HAD BEEN COMPLETELY DRAINED. NEW BUCKET ATTACHED, PUMP PRIMED, AND 100 PPM CHLORINE ACHIEVED ON TWO SUCCESSIVE CYCLES*
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *KNIVES WERE STORED IN A WOODEN BLOCK WITH UNCLEANABLE SLOTS. REMOVE BLOCK AND STORE KNIVES IN A WASHABLE CONTAINER*
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *COOLER/FREEZER DOORS AND HANDLES HAVE A BUILDUP OF FOOD PARTICLES. ENSURE THAT HIGH-TOUCH SURFACES ARE KEPT CLEAN AND SANITARY THROUGHOUT THE DAY**TOPS OF EQUIPMENT AND OTHER HIGH SURFACES REQUIRE CLEANING*