Szechuan House
1051 40 Avenue NW Calgary AB T2K 0G2 · Food - General
4 inspections
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning cloths were observed on the food prep table opposite cookline with no sanitizer residue detected in them/in sanitizing solution. - Operators instructed to replace cleaning cloths and use along with sanitizing solution.Ensure all cleaning cloths used on food contact surfaces are placed in sanitizing solution in between use or must have adequate sanitizing solution residue in them.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Personal food items such as phone and a bottle of water belonging to operators were placed on the food prep table opposite cookline.Please designate a specific area/shelf for personal belongings and refrain from placing on food contact surfaces.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The edge stripping of the food preparation table opposite the dishwashing area was missing/in disrepair. - Please repair/replace the edge stripping.Ensure that all food contact surfaces are smooth, non-absorbent and easily cleanable.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The concentration of chlorine in sanitizer bucket was measured way too strong. - Corrected during inspection. - Ensure to use chlorine sanitizers at the food safe level of 100 ppm. Mix 1/2 teaspoon of chlorine per liter of water. Verify the concentration using chlorine test strips.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A domestic style deep fryer was being used in the back while not under a hood ventilation unit. - Any grease producing cooking must be done under the hood ventilation canopy. Please relocate or remove.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Cutting board observed to be a poor shape with deep grooves. - Replace cutting board. All surfaces, especially food contact surfaces, must be smooth, easy to clean and sanitize.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
0 infractions
- Demand Inspection
0 infractions