Toi Shan Restaurant
3819 Bow Trail SW Calgary AB T3C 2E8 · Food - General
8 inspections
- Risk Management Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Several bags of dry foods left open in the back storage area. Foods are to be stored in pest proof containers
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- One chest freezer in the back storage area was badly damaged. Lid was cracked and off its hinges.Chest freezer was dirty and caked with debris
- 23. Is the facility maintained in a clean and sanitary condition?
- REPEAT VIOLATION:1. Behind and underneath the ventilation canopy and counters were accumulated with food debris.2. Underneath the 2-compartment sink and the dishwasher at the dishwashing area was dirty and had food debris buildup.3. Around the grease trap area was accumulated with grease and debris buildup. Thoroughly deep clean and sanitize the indicated areas.UPDATE: Ventilation canopy and large cooking equipment scheduled to be cleaned next week
- 23. Is the facility maintained in a clean and sanitary condition?
- Back storage area was cluttered and disorganized
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
6 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Several bags of dry foods left open in the back storage area. Foods are to be stored in pest proof containers
- 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?
- Mouse droppings observed on floor behind boxes and under shelving unit in the back storage area
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- One chest freezer in the back storage area was badly damaged. Lid was cracked and off its hinges.Chest freezer was dirty and caked with debris
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Build-up under cooler door handles. Please clean
- 23. Is the facility maintained in a clean and sanitary condition?
- REPEAT VIOLATION:1. Behind and underneath the ventilation canopy and counters were accumulated with food debris.2. Underneath the 2-compartment sink and the dishwasher at the dishwashing area was dirty and had food debris buildup.3. Around the grease trap area was accumulated with grease and debris buildup. Thoroughly deep clean and sanitize the indicated areas.
- 23. Is the facility maintained in a clean and sanitary condition?
- Back storage area was cluttered and disorganized
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
9 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- At the time of inspection, no sanitizer was made available.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Several bags of dry foods left open in the back storage area. Foods are to be stored in pest proof containers
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- No thermometer available
- 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?
- Mouse droppings observed on floor behind boxes and under shelving unit in the back storage area
- 20. Do food handlers at the facility have adequate food safety training?
- Please renew food safety certification.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Build-up under cooler door handles. Please clean
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- One chest freezer in the back storage area was badly damaged. Lid was cracked and off its hinges.Chest freezer was dirty and caked with debris
- 23. Is the facility maintained in a clean and sanitary condition?
- Back storage area was cluttered and disorganized
- 23. Is the facility maintained in a clean and sanitary condition?
- REPEAT VIOLATION:1. Behind and underneath the ventilation canopy and counters were accumulated with food debris.2. Underneath the 2-compartment sink and the dishwasher at the dishwashing area was dirty and had food debris buildup.3. Around the grease trap area was accumulated with grease and debris buildup. Thoroughly deep clean and sanitize the indicated areas.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) Behind and underneath the ventilation canopy and counters were accumulated with food debris.2). Underneath the 2-compartment sink and the dishwasher at the dishwashing area was dirty and had food debris buildup.3) Around the grease trap area was accumulated with grease and debris buildup. Thoroughly deep clean and sanitize the indicated areas.
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
5 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Food items in the cooler were found not adequately covered. The inspector informed the staff that all food items must be covered to prevent cross-contamination of the food during storage. Please ensure to cover all food items.
- 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?
- Mouse droppings were noted in the storage room.-Clean and sanitize areas that are contaminated with the mouse droppings.Contact your pest control company to look for gaps or openings and eliminate pest in the facility and adhere to the recommendations on the pest control report.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There was a gap between then wall and the dishwashing and handwashing sink. The area was also noted as dirty during the inspection. The inspector informed the staff/operator that the gap must be sealed to prevent water splash in the gap and mold growth. Please ensure that the gap is sealed and all surfaces in and around the sink remains smooth, easily cleanable, and impervious to moisture.**FIX THE GAP BETWEEN THE WALL AND SINK.**NOTE (2023-10-15). Photos were provided by the operator showing the gap being fixed. On-site assessment would be required to verify that the repair was adequate.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Deep groves were noted on the cutting boards.-Resurface replace the cutting boards.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) Grease deposit and other residues were accumulated on the top of the ventilation canopy filters.2) Behind and underneath the ventilation canopy and counters were accumulated with food debris.3) The walls of the 2-compartment sink beside the ventilation canopy were dirty.4) The exterior side of the prep cooler close to the 2-comp sink was dirty.5) The sliding door of the display cooler had food debris buildup.6). Underneath the 2-compartment sink and the dishwasher at the dishwashing area was dirty and had food debris buildup.7) Around the grease trap area was accumulated with grease and debris buildup.8) Thoroughly deep clean the kitchen.9) The walls were the menu/recipe were displayed were accumulated with food debris.10.) The storage room was dirty and disorganized.11) No cleaning schedule available.- Thoroughly deep clean and sanitize the indicated areas.- Laminate the recipe with a smooth, non-absorbent to moisture and easy to clean surfaces.- Organize the storage room.- Develop a cleaning schedule for the restaurant.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
9 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Wet/used cleaning cloths were kept on the counter.-Cleaning cloths were kept in a bleach sanitizer bucket at 100 ppm.Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration when not in use to prevent the growth of harmful microorganisms.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Food items in the cooler were found not adequately covered. The inspector informed the staff that all food items must be covered to prevent cross-contamination of the food during storage. Please ensure to cover all food items.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Rice scoops were stored in stagnant water with a surface temperature of 22°C.-Rice scoops were promptly washed and stored in an ice bath.Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Winter jackets were hung above the chest freezer in the storage room and the bottom of the winter jackets were on the chest freezer.-Store the winter jackets in a separate area that is away from food-related items.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Foods were kept on the floor and underneath the counter to cool with a surface temperature:Ginger beef 28°CSweet sour pork 17°CNo time to monitor how long the foods have been cooling at room temperature. Foods were discarded.Potentially hazardous foods that have been cooked and are intended to be kept under refrigerated storage prior to serving, are to be cooled from 60°C (140°F) to 20°C (70°F) or less within two hours and then from 20°C (70°F) to 4°C (40°F) or less within 4 hours.
- 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?
- Mouse droppings were noted in the storage room.-Clean and sanitize areas that are contaminated with the mouse droppings.Contact your pest control company to look for gaps or openings and eliminate pest in the facility and adhere to the recommendations on the pest control report.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There was a gap between then wall and the dishwashing and handwashing sink. The area was also noted as dirty during the inspection. The inspector informed the staff/operator that the gap must be sealed to prevent water splash in the gap and mold growth. Please ensure that the gap is sealed and all surfaces in and around the sink remains smooth, easily cleanable, and impervious to moisture.**FIX THE GAP BETWEEN THE WALL AND SINK.**NOTE (2023-10-15). Photos were provided by the operator showing the gap being fixed. On-site assessment would be required to verify that the repair was adequate.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Deep groves were noted on the cutting boards.-Resurface replace the cutting boards.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) Grease deposit and other residues were accumulated on the top of the ventilation canopy filters.2) Dust and grime were accumulated on the kitchen ceiling, air-vents, and light covers.3) The walk-in cooler fan cover was dirty.4) The walk-in cooler floor was dirty.5) Behind and underneath the ventilation canopy and counters were accumulated with food debris.6) The walls of the 2-compartment sink beside the ventilation canopy were dirty.7) The exterior side of the prep cooler close to the 2-comp sink was dirty.8) The sliding door of the display cooler had food debris buildup.9. Underneath the 2-compartment sink and the dishwasher at the dishwashing area was dirty and had food debris buildup.10.) The storage room was dirty and disorganized.11) No cleaning schedule available.Thoroughly deep clean and sanitize the indicated areas.Organize the storage room.Develop a cleaning schedule for the restaurant.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
4 infractions
- 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?
- Cardboard boxes were being used to store food. The inspector informed the staff/operator that a waterproof, easily cleanable, and food-safe container must be used to store food. Please ensure to use only food-safe container for storing food.**USE PROPER FOOD CONTAINERS.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Food items in the cooler were found not adequately covered. The inspector informed the staff that all food items must be covered to prevent cross-contamination of the food during storage. Please ensure to cover all food items.
- 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 a gap on the backdoor. This would allow the potential entry of pests and vermin into the facility. The inspector informed the operator that all openings to the outside, including doors and windows, must be tight-fitting to prevent potential pest infestation.**FIX THE GAP ON THE BACKDOOR.**NOTE (2023-10-15). Photos were provided by the operator showing a weatherstripping being installed. On-site assessment by an inspector would be required to verify that the fix was adequate.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There was a gap between then wall and the dishwashing and handwashing sink. The area was also noted as dirty during the inspection. The inspector informed the staff/operator that the gap must be sealed to prevent water splash in the gap and mold growth. Please ensure that the gap is sealed and all surfaces in and around the sink remains smooth, easily cleanable, and impervious to moisture.**FIX THE GAP BETWEEN THE WALL AND SINK.**NOTE (2023-10-15). Photos were provided by the operator showing the gap being fixed. On-site assessment would be required to verify that the repair was adequate.
- 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?
- Monitoring Inspection
9 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff/operator that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths were stored in a sanitizer bucket solution afterwards.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There was no sanitizer solution available during the inspection. There was food preparation during the inspection. The inspector informed the operator that a sanitizer solution must be prepared and readily available at all times during food operations. A sanitizer solution was prepared during the inspection.
- 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?
- Cardboard boxes were being used to store food. The inspector informed the staff/operator that a waterproof, easily cleanable, and food-safe container must be used to store food. Please ensure to use only food-safe container for storing food.**USE PROPER FOOD CONTAINERS.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Food items in the cooler were found not adequately covered. The inspector informed the staff that all food items must be covered to prevent cross-contamination of the food during storage. Please ensure to cover all food items.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- An improper temperature control of food was noted during the inspection where high-risk food items were left in room temperature. The food items were measured at 7-8°C. The operator mentioned that they just put them out to prepare for batch cooking. The inspector informed the operator that all high-risk food items must be stored away from the temperature danger zone, or that high-risk food items must be kept at or below 4°C or at or above 60°C. The food items were moved to the walk-in cooler.
- 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 a gap on the backdoor. This would allow the potential entry of pests and vermin into the facility. The inspector informed the operator that all openings to the outside, including doors and windows, must be tight-fitting to prevent potential pest infestation.**FIX THE GAP ON THE BACKDOOR.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- The grease trap/interceptor was leaking with hardened oil substance coming out. The inspector informed the operator that the grease trap/interceptor must always be maintained and be free of leaks. Please contact a service technician to inspect and fix the leak in the grease trap/interceptor.**FIX THE GREASE TRAP/INTERCEPTOR.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Portable ventilation fans were being used above the food preparation area. The fans were noted as dusty during the inspection. The inspector instructed the operator to remove the fans. The fans were removed during the inspection.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There was a gap between then wall and the dishwashing and handwashing sink. The area was also noted as dirty during the inspection. The inspector informed the staff/operator that the gap must be sealed to prevent water splash in the gap and mold growth. Please ensure that the gap is sealed and all surfaces in and around the sink remains smooth, easily cleanable, and impervious to moisture.**FIX THE GAP BETWEEN THE WALL AND SINK.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?