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Siomai Queen - Events

D426 - 12445 Lake Fraser Drive SE Calgary AB T2J 7A4 · Food - Special Event

15 inspections

  1. Demand Inspection

    0 infractions

  2. Demand Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • No proper lid which separates food trays in a stand-up fridge. Siomai trays were stored in the fridge stacked on top of each other and separated with thin foils; please use proper plastic containers to properly separate the food layers.
    • 09. Are chemicals stored and handled in a safe manner?
      • The sanitizer spray bottle was not labelled.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel was not placed in a dispenser.
  3. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The Siomai food products on the second shelf in the hot-holding unit were measured at 55-58°C. The unit was adjusted on site during the inspection. Please ensure to maintain all Siomai food products at or above 60°C at all times.
  4. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The bottom tray of the two-tray insert hot-holding unit has Siomai at a temperature approximately 44-46 degrees Celsius. Food had reportedly arrived approximately 30 minutes prior to the inspection.REQUIREMENT: Ensure that hot-holding trays are not overfilled (check the indicated fill line), and verify all hot foods are maintained at or above 60C.
  5. Risk Management Inspection

    0 infractions

  6. Demand Inspection

    0 infractions

  7. Demand Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Siomai stacked on top of each other on trays without a barrier.
  8. Risk Management Inspection

    0 infractions

  9. Demand Inspection

    0 infractions

  10. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Debris was floating in the pail of sanitizer.Fresh sanitizer was prepared during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bottled water and prepackaged food were stored on the ground.Store foods including beverages at least 6 inches off the ground.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chili oil with minced garlic was stored without temperature control. The food product had a pH of 5.Chili oil was placed in a cooler during the inspection.
  11. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature underneath the heat lamp was measured at 26 degrees C. The height of the heat lamps were too high store hot perishable foods at 60 degrees C.Adjust the height between the food and heat lamps to ensure perishable foods are stored at 60 degrees C. or higher.
    • 20. Is the facility maintained in a clean and sanitary condition?
      • Camping coolers were dirty.Clean the camping coolers.
  12. Risk Management Inspection

    0 infractions

  13. Demand Inspection

    1 infraction

    • 09. Are chemicals stored and handled in a safe manner?
      • Lemon scented bleach was being used as food contact surface sanitizer. Operator was able to borrow a bottle of plain bleach from a neighbouring booth who had an extra bottle. Bleach water with the plain bleach was made during inspection.
  14. Demand Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cases of frozen dumplings were being stored at room temperature and on the ground of the booth.Move the dumplings off the floor and into proper temperature control (cooler or freezer).
  15. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cases of frozen dumplings were being stored at room temperature and on the ground of the booth.Move the dumplings off the floor and into proper temperature control (cooler or freezer).