Ruby Queen
102 - 5401 Temple Drive NE Calgary AB T1Y 3R7 · Food - General
10 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- - Cleaning of the Ceiling is required.
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- - Cleaning of the Ceiling is required.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
9 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- - Wet cleaning cloths were observed on the counter. No sanitizer prepared at the time of inspection.*Staff prepared and soaked the clothes in a chlorine sanitizer bucket. Please ensure the sanitizer solution is changed every two hours or sooner if visibly dirty.**Wet cleaning clothes can harbor germs and, if left on counters, may contribute to cross-contamination. Keeping them submerged in sanitizer solution helps minimize bacterial growth.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- - Staff thawing meat in the three‑compartment dishwashing sink under the running cold water.*A two‑compartment prep sink was available onsite. Staff were instructed to use the prep sink for food preparation. The three‑compartment sink was subsequently cleaned and disinfected.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- - The rice container tote was broken.*Replace the container. Broken pieces can add physical contamination to the food items.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1) Food buckets stored on the floor of the walk‑in cooler and freezer.*Staff moved the food buckets above the floor.2) A metal bowl used as a scoop in the rice container.*Use appropriate scoops with handle to prevent contamination. Staff removed the bowl from the container.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- - Garlic in oil stored beside the gas stove at 20.4°C.*Staff discarded the garlic in oil.**Make fresh garlic in oil and refrigerate immediately, using within 4 days; freeze for longer storage, or acidify the garlic first with citric acid or vinegar (pH monitoring required) before adding oil, then refrigerate.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- - The chlorine concentration was measured as 0 ppm at the dishwasher. The sanitizer container was empty.*Ensure to use the three compartments sink for sanitizing the dishes.Steps in proper manual dishwashing are:- Scrape any food particles that remain from the dishes.- Wash dishes with soap and water.- Rinse dishes with fresh water.- Sanitize. If using the chlorine-based food contact surface sanitizer available at the time of inspection, use 1/2 a teaspoon of bleach per litre of water (100 ppm solution). Fully submerge for 2 minutes.- Air dry.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- -No paper towels available in the staff washroom.*The violation was corrected onsite.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- -Broken tile located just outside the walk‑in freezer.*Replace/ fix the tile and ensure area is kept clean and dry to prevent the growth of bacteria.
- 23. Is the facility maintained in a clean and sanitary condition?
- - Cleaning of the following area is required:1) Behind the cook line.2) Prep sink, and three‑compartment sink.3) Kitchen canopy,4) And ceiling.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Condensate was being collected in a white open container on the top shelf above foods in the walk-in cooler. Please lengthen the drainage hose and have collection into a pail on the floor.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Janitorial equipment was stored close to the dry storage shelf.Store janitorial equipment in non-food contact area.2. No opened canned leftover food.Recurring violation:1. Janitorial equipment was stored underneath the two-compartment sink.2. Opened foods (pineapple chunks and water chestnuts) cans were stored in the walk-in cooler.Food cans were discarded.Once a can is opened remove food from the can and store in a food grade container.Previous violation:Janitorial equipment was stored next to the two-compartment sink.Requirement: Store janitorial equipment and supplies separately.There were opened food cans in the walk in cooler. Foods were transferred to food grade containers during the inspection.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Recurring violations:1. Cleaning cloths were kept on the counter.2. No sanitizing bucket available.Sanitizing buckets were prepared at 100ppm, and cleaning cloths were kept therein.Previous violations:1. Contaminated cleaning cloths were kept on the counter.2. Sanitizing bucket was unavailable.Sanitizing buckets were prepared at 100ppm, and cleaning cloths were kept therein.Cleaning cloths should be frequently cleaned and when not in use kept in a sanitizing solution at the required concentration to prevent the growth of harmful microorganisms.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Janitorial equipment was stored close to the dry storage shelf.2. No opened canned leftover food.Recurring violation:1. Janitorial equipment was stored underneath the two-compartment sink.2. Opened foods (pineapple chunks and water chestnuts) cans were stored in the walk-in cooler.Food cans were discarded.Once a can is opened remove food from the can and store in a food grade container.Previous violation:Janitorial equipment was stored next to the two-compartment sink.Requirement: Store janitorial equipment and supplies separately.There were opened food cans in the walk in cooler. Foods were transferred to food grade containers during the inspection.
- 09. Are chemicals stored and handled in a safe manner?
- Chemical spray bottles were not labelled to identify their contents.Spray bottles were promptly labelled to identify their contents.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1. Hand washing sink was dirty, not accessible and equipped with soap and paper towels.2.Paper towels were not stored in suitable paper towel dispensers.
- 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?
- 1. Back exit door was installed with a door screenPrevious violations:1. The back exit door was opened.2. Flies were seen flying around the kitchen.3. No pest control records available - invoice was verifiedEnsure the screen door is properly closed when the back exit door is opened.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Expired food handling permit was displayed.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Water was seeping from the middle basin of three compartment sink through the partition to the right basin. Requirement: Seal with food grade materials.
- 23. Is the facility maintained in a clean and sanitary condition?
- Recurring violations:1. Walk-in cooler fan covers were accumulated with dust and grime.2. Ventilation canopy filters were accumulated with grease deposits and other residues. 3. Kitchen ceilings were cleaned.4. Handwashing sink was cleaned 5. Top of the dishwasher was cleanedRecurring violations:1. Dust and dirt had significantly built up on the kitchen ceiling.2. Hand washing sink was dirty.3. Walk-in cooler fan covers had buildup of dust and grime.4. Ventilation filters were accumulated with grease deposits and other residues.5. Top of the dishwasher and hard to reach areas in the kitchen were accumulated with food debris. Previous violation:Dust had accumulated on the kitchen ceiling.Requirement: Clean the ceiling.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
9 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. Contaminated cleaning cloths were kept on the counter.2. Sanitizing bucket was unavailable.Sanitizing buckets were prepared at 100ppm, and cleaning cloths were kept therein.Cleaning cloths should be frequently cleaned and when not in use kept in a sanitizing solution at the required concentration to prevent the growth of harmful microorganisms.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- 1. Food handler is not thoroughly washing their hands when contaminated before commencing work.2. Food handler was using dirty cloths to wipe their hands.Food handlers promptly washed their hands and wipe their hands with paper towel.Food handlers are to thoroughly wash their hands before commencing work or wash their hands each time where hands may become soiled or contaminated.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- A food handler transferred spring rolls placed on the counter into the deep fryer with hands contaminated with raw chicken. Spring rolls were discarded, and the food handler promptly washed their hands.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Recurring violation:1. Janitorial equipment was stored underneath the two-compartment sink.2. Opened foods (pineapple chunks and water chestnuts) cans were stored in the walk-in cooler.Food cans were discarded.Once a can is opened remove food from the can and store in a food grade container.Previous violation:Janitorial equipment was stored next to the two-compartment sink.Requirement: Store janitorial equipment and supplies separately.There were opened food cans in the walk in cooler. Foods were transferred to food grade containers during the inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1. Hand washing sink was dirty, not accessible and equipped with soap and paper towels.2.Paper towels were not stored in suitable paper towel dispensers.
- 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?
- 1. The back exit door was opened.2. Flies were seen flying around the kitchen.3. No pest control records available - invoice was verifiedEnsure the screen door is properly closed when the back exit door is opened.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Expired food handling permit was displayed.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Water was seeping from the middle basin of three compartment sink through the partition to the right basin. Requirement: Seal with food grade materials.
- 23. Is the facility maintained in a clean and sanitary condition?
- Recurring violations:1. Dust and dirt had significantly built up on the kitchen ceiling.2. Hand washing sink was dirty.3. Walk-in cooler fan covers had buildup of dust and grime.4. Ventilation filters were accumulated with grease deposits and other residues.5. Top of the dishwasher and hard to reach areas in the kitchen were accumulated with food debris. Previous violation:Dust had accumulated on the kitchen ceiling.Requirement: Clean the ceiling.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?