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TangTang Noodle

210K - 401 9 Avenue SW Calgary AB T2P 3C5 · Food - General

3 inspections

  1. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat in buckets was observed stored directly above cooked soups and vegetables. Ensure that raw meats are stored separate to any ready to eat foods to prevent potential contamination.**The raw meat containers were moved to a separate are during the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quats test strips not available at time of inspection. Ensure the test strips are available to stuff at all times to test concentration for effective sanitization.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing sink was found to be used for draining noodles as a prep preparation step. Please stop using the hand-washing sink to drain noodles and that the sink is always available for hand washing only.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ventilation canopy filters were observed to have buildup of dust/dirt. Ensure the filters are cleaned regularly to prevent potential contamination of food below.**Please clean
  2. Initial Inspection

    0 infractions

  3. Demand Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The two food preparation coolers in the front of the facility were missing thermometers.All coolers must be equipped with functional thermometers in them.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There was no area/shelving for drying clean dishes.Install dish drying rack space.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips were unavailable for use.Obtain quat test strips for verifying sanitizer solution concentration for food contact surface sanitizer.
    • 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?
      • There was no pest monitoring program in place.Implement a pest monitoring program for the facility. Pest monitoring inspections must take place at least once a month. All records related to pest monitoring and control must be easily accessible and provided to a Public Health Inspector upon request.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some equipment in the facility had stainless steel protective wrapping on.Remove stainless steel protective wrapping.