Skip to content
Loading map…

Yunshang Rice Noodle

101 - 111 2 Avenue SE Calgary AB T2G 0B2 · Food - General

4 inspections

  1. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cloths were stored on counters, and no surface sanitizer was available.-Store wiping cloths in sanitizer-Operator made chlorine solution
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The mop sink is open next to the dishwashing sink and food storage areas. Please enclose the mop sink.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cardboard boxes were used to organize food and equipment all over the kitchen (food was not touching it directly though).-Remove cardboard and use washable containers for food and equipment storage
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pails of wetted (but not cooked) noodles were sitting at room temperature.-Maintain perishable foods <4C or >60C-Instructed operator to halve the pails and add ice to each one-Operator to obtain another fridge to store pails of noodles if they need to be pre-soaked
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) Handwashing sink by cooking line was obstructed by a large pot of food.-Ensure handwashing sinks are not obstructed2) Handwashing sink in prep area did not have a suitable paper towel dispenser and packaged food was stored in the splash zone.-Ensure that handwashing station has a paper towel dispenser that protects the bulk supply and no food is stored nearby
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Laundry detergent pails were used to store cooking utensils.-Do not store food or equipment in chemical pails, and remove all chemical pails from kitchen
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Back (kitchen) side of curtains between kitchen and dining room were soiled.-Wash curtains regularly
  2. Demand Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The mop sink is open next to the dishwashing sink and food storage areas. Please enclose the mop sink.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility is using a Quat based sanitizer but did not have Quat test strips on-site. Please obtain Quat test strips to be able to test and verify the concentration of the Quat surface sanitizer (200ppm).
  3. Demand Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The mop sink is open next to the dishwashing sink and food storage areas. Please enclose the mop sink.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility is using a Quat based sanitizer but did not have Quat test strips on-site. Please obtain Quat test strips to be able to test and verify the concentration of the Quat surface sanitizer (200ppm).
  4. Initial Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The mop sink is open next to the dishwashing sink and food storage areas. Please enclose the mop sink.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility is using a Quat based sanitizer but did not have Quat test strips on-site. Please obtain Quat test strips to be able to test and verify the concentration of the Quat surface sanitizer (200ppm).