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Trans Noodle and Grill House

288 - 734 7 Avenue SW Calgary AB T2P 3P8 · Food - General

5 inspections

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Scented bleach was being used to make food-contact surface sanitizer solution. No plain bleach or any other alternative sanitizer was available on site at the time of inspection.- Remove the scented bleach and use only plain bleach along with water to make 100ppm chlorine sanitizer solution for effectiveness.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Raw eggs were observed to be stored on the topmost layer above ready-to-eat food items in the walk-in cooler.- Ensure to not store raw eggs in close proximity with ready-to-eat food items and vegetables.2. Scoops were noted to be stored inside corn flour and sugar containers in the storage area.-Ensure that scoops are stored in such a manner that the handles do not come in contact with food items.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The slicer used for vegetables was observed with accumulated food debris at the time of inspection.- Ensure to disassemble, clean and sanitize all parts regularly and thoroughly to prevent potential cross-contamination.2. Accumulation of grease observed on the exhaust ventilation hood in the cooking area.- Ensure to clean and maintain the exhaust hood in a sanitary condition at all times.3. The equipment used for making sub was observed with accumulation of food debris at the front area.- Clean thoroughly.
  2. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked rice noodles were stored on top of the hot holding unit. Foods must be stored inside the hot holding unit to ensure the food is kept at a temperature of 60C or above to reduce the risk of pathogen growth and foodborne illness. The noodles were moved to a proper insert in the hot holding table.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas had a build-up of grease, food debris, and grime:- The floors and walls under/behind the cook line - The wall beside the deep fryers- The bulk bins Please clean the indicated areas.
  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food was observed to be stored on the floor and uncovered in the walk-in cooler. All food must be stored elevated off of the floor and covered to reduce the risk of cross-contamination. Please do not store any food on the floor and cover all of the food in storage.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The small white cooler located in the front service area had an ambient air temperature of 7.8C at the time of the inspection. The cooler temperature was turned down by the operator at the time of the inspection. Please monitor the cooler temperature and do not store food in the cooler unless it can maintain a temperature of 4C of below.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food items were being stored in the small prep cooler in the front service area; however, the cooler was not turned on. Food cannot be stored in a non-functioning cooler. The food was removed and placed in the walk-in cooler at the time of the inspection. Please ensure turn the cooler on and ensure it is able to maintain a temperature of 4C or below or do not store food in the cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw frozen meat was being thawed on a cart at room temperature. Food must be thawed in a safe and approved manner to reduce the risk of pathogen growth and foodborne illness. Approved thawing methods are as follows: - In the cooler - Under continuous cold running water - In the microwave * must be used immediately after thawing- As part of the cooking process The meat was moved to the cooler to finish thawing.
    • 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 is a leak at the hot water tap for the kitchen hand sink. Due to the leak the operators are turning off the hot water to the hand sink. The leak must be fixed and the hot water must be left on at the hand sink to allow for proper hand washing by food handlers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • (Ongoing Violation)A buildup of dried food debris and grease in all of the hard-to-reach area of the kitchen including but not limited to:- Behind, underneath and to the side of all line equipment, dishwashing sinks- inside coolers- Clean and maintain a clean and sanitary manner at all times. March 22nd, 2023: cleaning has not been done. In addition, the following areas require cleaning:- The walls beside and behind the fryer- The floors throughout the kitchen