Sizzling Rice Peking House
4 - 11625 Elbow Drive SW Calgary AB T2W 1G8 · Food - General
4 inspections
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The concentration of sanitizer bottle at the front and sanitizer bucket were too strong (test papers bleached out immediately). Operator was instructed to prepare fresh sanitizer solutions (method of mixing sanitizer discussed). Finally, sanitizer were measured at 100 ppm.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Potentially hazardous food items such as cut/sliced carrots, lettuce etc. were stored on preparation counters at temperatures ranging from 8°C to 12°C. Upon inquiry, staff confirmed that freshly cut vegetables are placed outside during lunch hours. Staff were provided with the following options: either store these items in the cooler, ice immersion method, or if they choose to keep them out, time-label the containers with a maximum two-hour limit and discard any leftovers thereafter.
- 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?
- No pest control records were maintained.Requirement:Maintain pest control records on monthly basis.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 2 cutting boards in the food preparation area had deep grooves filled with food debris and a pale, worn-out surface. Staff were instructed to replace the cutting board, as it is no longer easily cleanable.Knife holders in the preparation area and meat cutting area had oil/stickiness/dirt. *Please keep those cleaned and sanitized.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
5 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Raw meat was stored along with non-meat items like spring rolls and cooked meat in chest freezer.Requirement:Store raw meat apart from any other food to prevent contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A flour bag was kept directly on floor near the mixer.Requirement:Keep food at least 15 cm off the floor.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Barbecue sauce was left in the can after opening.Requirement:Transfer food to glass/plastic/stainless steel container after opening.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- a) Internal temperature of deep-fried pork stored on the counter without temperature control was 16.9C and ginger beef was at 18.2C.b) Frozen meat was thawed in standing water in a pail.Requirement:a) Ensure that perishable foods are stored at 4C or less OR at 60 C and higher.Pork and ginger beef were discarded.b) Thaw frozen meats by any of the following approved methods:a) in the coolerb) under running cold waterc) by heating in the microwave
- 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?
- No pest control records were maintained.Requirement:Maintain pest control records on monthly basis.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Initial Inspection
0 infractions
- Demand Inspection
0 infractions