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Uncle Ben Chinese Restaurant

110 - 3775 202 Avenue SE Calgary AB T3M 3N7 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Metal food containers were observed stacked directly on top of one another, with the bottom of one container in direct contact with the food in the container below.To prevent contamination, please ensure that containers are only stacked if they are properly covered with a lid.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **January 30th Re-Inspection: The frontmost area of the kitchen was cleaned, however the back section of the kitchen, as well as the walk in cooler and freezer still requires cleaning and organization. Cleaning Required:1. High-touch surfaces, such as cooler door handles, had visible food debris and require cleaning.2. The floor of the walk-in cooler and freezer had a buildup of food debris and should be thoroughly cleaned.3. Due to limited space and a high volume of food products (e.g., dry goods), cleaning floors and hard-to-reach areas is challenging.Consider reorganizing the storage layout to allow for proper cleaning and maintenance.Please clean and organize the noted areas.
  3. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Metal food containers were observed stacked directly on top of one another, with the bottom of one container in direct contact with the food in the container below.To prevent contamination, please ensure that containers are only stacked if they are properly covered with a lid.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning Required:1. High-touch surfaces, such as cooler door handles, had visible food debris and require cleaning.2. The floor of the walk-in cooler and freezer had a buildup of food debris and should be thoroughly cleaned.3. Due to limited space and a high volume of food products (e.g., dry goods), cleaning floors and hard-to-reach areas is challenging.Consider reorganizing the storage layout to allow for proper cleaning and maintenance.Please clean and organize the noted areas.
  4. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Metal food containers were observed stacked directly on top of one another, with the bottom of one container in direct contact with the food in the container below.To prevent contamination, please ensure that containers are only stacked if they are properly covered with a lid.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was not dispensing chlorine at the time of the inspection. Staff onsite contacted dishwasher technician during the inspection. Please ensure the dishwasher is dispensing chlorine and use chlorine test strips to verify concentration.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning Required:1. High-touch surfaces, such as cooler door handles, had visible food debris and require cleaning.2. The floor of the walk-in cooler and freezer had a buildup of food debris and should be thoroughly cleaned.3. Due to limited space and a high volume of food products (e.g., dry goods), cleaning floors and hard-to-reach areas is challenging.Consider reorganizing the storage layout to allow for proper cleaning and maintenance.Please clean and organize the noted areas.
  5. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chicken thawing in stagnant water in sink.Water temperature 17 degrees Celsius.Ensure food is thawed by an acceptable and safe thawing method.If thawing in sink, ensure it is under continuous running cold water.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No chlorine detected in dishwasher rinse water.Container of chlorine was completely empty.New container connected during inspection, unit primed and 100ppm chlorine was eventually detected.Check dishwasher sanitizer concentration daily.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Tape used on handle of strainer.Do not use tape on food equipment as it is sticky and not easily cleanable.
  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Solution in one sanitizer spray bottle measured 0ppm.New solution prepared at time of inspection.Ensure chlorine-based sanitizing solutions measure 100ppm.Use test strips to confirm concentration.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Inserts containing cooked beef and chicken in the top section of one prep cooler were over-filled and stacked too high.Do not over-fill top sections of prep coolers as temperature will not be maintained. Food handler moved extra product to walk-in cooler at time of inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap dispenser at one hand wash sink had come off the wall and was inside the sink.This same hand sink is now difficult to access as a table with a rice cooker is now in front of it.Dispenser removed from sink basin and a portable soap dispenser was brought to the sink at the time of inspection.Consider re-locating table and rice cooker so that sink is easy to access.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Shelving unit in dishwasher area is raw wood.Raw wood is not easily cleanable.Any wood used in a kitchen must be finished / sealed.