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U & Me Restaurant

201 - 233 Centre Street SW Calgary AB T2G 2B7 · Food - General

12 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Main kitchen, black mini fridge near dim sum steaming area, fridge temperature measured between 10-14C. Operator said the door of this fridge is frequently opened and they wanted to keep portions of the food they are actively using cold.-Food was removed from fridge, to be used shortly or discarded as this was the end of the lunch rush. Operator plans to change this to a freezer to help to maintain the temperature2) Service/tea area, upright fridge measured at 10C. Food products measured between 7-9C.-Instructed operator to move perishable foods to another fridge and not use this fridge for perishable foods until the temperature is lowered3) Dim sum prep kitchen, walk-in fridge measured around 8. The kitchen itself is very warm.-Instructed operator to monitor this fridge and move products if the temperature does not drop
    • 23. Is the facility maintained in a clean and sanitary condition?
      • An accumulation of dust was observed around the ceiling air vent located above the dishwashing area. Please clean the dust from the ceiling air vents and surrounding area.
  3. Demand Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • The chlorine-based sanitizer solution bottles were unlabeled. Please ensure all chemical bottles including sanitizer bottles are labeled such that the contents can be identified and safely used.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • An accumulation of dust was observed around the ceiling air vent located above the dishwashing area. Please clean the dust from the ceiling air vents and surrounding area.
  4. Demand Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • The chlorine-based sanitizer solution bottles were unlabeled. Please ensure all chemical bottles including sanitizer bottles are labeled such that the contents can be identified and safely used.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • An accumulation of dust was observed around the ceiling air vent located above the dishwashing area. Please clean the dust from the ceiling air vents and surrounding area.
  5. Demand Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • The chlorine-based sanitizer solution bottles were unlabeled. Please ensure all chemical bottles including sanitizer bottles are labeled such that the contents can be identified and safely used.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • An accumulation of dust was observed around the ceiling air vent located above the dishwashing area. Please clean the dust from the ceiling air vents and surrounding area.
  6. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine-based surface sanitizer was tested and 0ppm chlorine was detected. The solution was dumped and re-mixed to be 100ppm. Please ensure the surface sanitizer solutions are tested daily to ensure they are mixed to the proper concentration of 100ppm.
    • 09. Are chemicals stored and handled in a safe manner?
      • The chlorine-based sanitizer solution bottles were unlabeled. Please ensure all chemical bottles including sanitizer bottles are labeled such that the contents can be identified and safely used.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine-based mechanical dishwasher was run and 0ppm chlorine was detected. It was observed that the detergent was empty and the line for the chlorine sanitizer concentration had been moved and was no longer in the sanitizer. The detergent was replenished and the line was moved to the correct position for the sanitizer. The sanitizer line was primed and re-tested. 100ppm chlorine was detected. Please ensure the dishwasher is tested daily and chemical levels are frequently checked to ensure the dishwasher is cleaning and sanitizing properly.
    • 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 observed on the floor in the back dry storage area. Please safely clean up the droppings and continue to work with your pest control company to abate the mouse issue. Please ensure all entry points are sealed and work to improve the general sanitation of the facility to help reduce pest activity.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A build-up of grime, food debris, and grease was observed along the hard-to-reach areas (under and behind equipment). Please work to improve the general sanitation of the facility and regularly clean the hard-to-reach areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • An accumulation of dust was observed around the ceiling air vent located above the dishwashing area. Please clean the dust from the ceiling air vents and surrounding area.
  7. Demand Inspection

    0 infractions

  8. Demand Inspection

    0 infractions

  9. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *FOODS IN TWO LINE COOLERS MEASURED AT 12 - 15C. ALL PERISHABLE FOODS MOVED TO COOLERS IN DIM SUM KITCHEN. TECHNICIAN TO ARRIVE AFTER 5:00 PM*
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *PACKING FILM REMIANS ON TOP SECTION OF DISHWASHER - THIS IS NOT A SMOOTH, WASHABLE, AND NON-ABSORBENT SURFACE*
  10. Demand Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed some food stored in containers on the floor, uncovered in the walk-in cooler. Ensured that foods are stored above the ground (15 cm/6") and are covered.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a build-up of food debris and grease on hard-to reach areas throughout the facility. - Please thoroughly clean the facility, including but not limited to, on top of shelves, ceilings, walls, and behind equipment. *Sept. 21 - some cleaning still remains to be done*
  11. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a build-up of food debris and grease on hard-to reach areas throughout the facility. - Please thoroughly clean the facility, including but not limited to, on top of shelves, ceilings, walls, and behind equipment. *Sept. 21 - some cleaning still remains to be done*
  12. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wiping cloths were left wet on the preparation counters. Ensure that all wiping cloths are stored in an approved food safe sanitizer solution. - Cloths were moved during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Many items were stored on the ground in the walk-in coolers and freezers. - Ensure food products are stored 15 cm off of the floor to facilitate cleaning of the floors.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No sanitizer was observed in the mechanical dishwasher. A 100ppm sanitizer solution was made in the sink basin and operators are to submerge dishes in the sanitizer solution after washing.
    • 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?
      • A few mouse droppings were observed in the back storage room. - Clean the mouse droppings and continue to monitor for pest activity.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Ceiling and ventilation system was in need of repair. - Operators were aware of this and had contacted someone to fix it in the upcoming weeks. 2) Cracked and chipped tiles were noted on the backboards of the preparation line and the floors. - Repair or replace any cracked tiles to ensure a smooth surface that can be easily cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a build-up of food debris and grease on hard-to reach areas throughout the facility. - Please thoroughly clean the facility, including but not limited to, on top of shelves, ceilings, walls, and behind equipment.