F108 - 2525 36 Street NE · SUNRIDGE
17 décembre 2025
Non conformeImproper cooling practices were noted inside the facility. A tightly packed food container containing large pieces of chicken was being cooled in the walk-in cooler with the lid on., , -Ensure that proper methods for cooling are followed; Cooling in shallow containers, using ice wand or inside the ice bath.
1)Accumulation of grease, food debris, dirt and other particles found beneath the wok line., 2) Dirt and debris noticed beneath racks in the walk-in cooler and the storage racks in the other storage room., , -Clean the above-mentioned areas.
Famous Wok se trouve dans le quartier SUNRIDGE. SUNRIDGE, Calgary compte 195 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 10 juin 2026, 144 (74%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 10 fois depuis le 5 juillet 2024, avec 4 conformes, 5 non conformes et 1 fermeture au dossier.
Improper cooling practices were noted inside the facility. A tightly packed food container containing large pieces of chicken was being cooled in the walk-in cooler with the lid on., , -Ensure that proper methods for cooling are followed; Cooling in shallow containers, using ice wand or inside the ice bath.
1)Accumulation of grease, food debris, dirt and other particles found beneath the wok line., 2) Dirt and debris noticed beneath racks in the walk-in cooler and the storage racks in the other storage room., , -Clean the above-mentioned areas.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Improper cooling practices were noted inside the facility. A tightly packed food container containing large pieces of chicken was being cooled in the walk-in cooler with the lid on., , -Ensure that proper methods for cooling are followed; Cooling in shallow containers, using ice wand or inside the ice bath.
Cooked pork was cooling in deep pan at room temperature. The temperature was measured at 35 degrees C., Pork was discarded., , -Ensure that the proper cooling methods are followed; cooling in shallow containers, using ice wand and using ice baths.
The back kitchen hand wash sink was found to be in disrepair. The basin was clogged, and upon turning off the taps, water was observed gushing from the pipe beneath the sink, resulting in water flowing onto the floor., , -Fix the hand sink and ensure that the hand sink is properly supplied with hot/cold potable water, soap and single use paper towels.
1)Accumulation of grease, food debris, dirt and other particles found beneath the wok line., 2) Dirt and debris noticed beneath racks in the walk-in cooler and the storage racks in the other storage room., , -Clean the above-mentioned areas.
There was a live nymph cockroach in front of the three compartment sink. , , The cockroach was destroyed.
There was a buildup of grease and debris on the sliding door track of the reach in cooler, deep frying baskets and in hard-to-reach areas of the cook line., , Conduct a thorough cleaning of the food establishment including hard to reach areas.
An opened bowl of goji berries was stored in the cook line. Food might have been exposed to chemicals used for pest control., , Food was discarded.
1) Feb 6, 2025 - Ceiling tiles in the cook line were water damaged., Feb 13, 2025 - Water damaged ceiling tiles had been replaced with acoustic tiles., , Remove the source of water damage in the ceiling if still present and replace with new and washable ceiling tiles., , 2) Aluminum foil was being used to cover holes in the walls and ceiling., , 3) Aluminum foil was being used as a liner on top of the reach in cooler., , Remove aluminum foil. Repair holes properly.
There was a buildup of grease and debris in the following areas, - inside the oven, - between cooking equipment, - bottom of woks, - stainless steel surfaces in the cook line, - under the prep table, , Conduct a thorough cleaning of the food establishment including hard to reach areas.
1) Used cleaning cloths were stored on surfaces throughout the food establishment., , Keep cleaning cloths immersed in an approved sanitizing solution such as 100 ppm chlorine between uses., , 2) A surface sanitizer was not prepared in the kitchen., , Prepare an approved sanitizing solution before handling food.
1) Wastewater from the janitorial bucket was emptied into the rear handwashing sink., , Empty the janitorial bucket in a manner that prevents food contamination., , 2) Baking powder was stored uncovered near the rear handwashing sink., , Install a splashguard at the rear handwashing sink or keep opened food away from this sink.
1) A probe thermometer was not available., , Provide a probe thermometer that can measure between 0C to 100C., , 2) Partially frozen raw meats were being thawed in the three compartment sink without cold running water., , Thaw foods in one of the following ways: 1) under cold running water, 2) under refrigeration at 4C or less, 3) as part of cooking or 4) in a microwave., , 3) Hydrated rice noodles, partially cooked pork and chicken were stored without any means of temperature control. The internal food temperatures measured 20.5C, 30.1C and 30.7C respectively., , 4) Containers of garlic in oil in the reach in cooler measured 16C., , Discard temperature abused food. Store perishable foods away from the temperature danger zone (4C to 60C)., , 5) Deep fried fish, fried rice and noodles measured 43.3C, 48.7C and 56.6C respectively on the steam table. These foods were stored above the container fill lines., , Discard temperature abused food. Maintain foods at 60C or higher during hot holding and do not store food above the container fill line.
1) The sanitizing procedure was not conducted as part of manual dishwashing., , 2) A clean baking sheet was stored on the faucet of the three compartment sink., , 3) Dirty food strainers were stored with clean equipment on a wire shelf., , Following proper procedures for manual dishwashing, which includes cleaning with soap, rinsing with water, sanitizing with a minimum contact time of 2 minutes then air drying in an area away from any sources of contamination.
The rear handwashing sink was obstructed by a waste receptacle and a baking sheet. , , Remove items that have obstructed the rear handwashing sink. Ensure handwashing sinks are accessible at all times.
There was a significant cockroach infestation in the food establishment with live and dead cockroaches of various life cycles on all pest control glue boards. Live cockroaches were observed on the floor under the three compartment sink and ice machine. There was a cockroach remain on the wall under the three compartment sink and this wall was contaminated with cockroach feces. No written records of pest control measures used in this restaurant were available on-site. , , Hire a pest control management company to inspect, treat and eradicate the food premises of all pests, namely cockroaches. A report from the pest control company management must be provided to an Executive Officer of Alberta Health Services outlining the control measures and future pest management plan.
1) There was an opened can of food in the reach in cooler., , Transfer food from the can into a food grade container., , 2) Food was stored in altered, single use containers., , Discard all used, single service items., , 3) Food was stored on the floor of the walk-in cooler in the storage room., , Store food at least 6 inches off the floor., , 4) There was an opened bag of rice in the storage room., , Keep food covered and protected during storage., , 5) Personal items were stored next to a food preparation surface and on food service supplies., , Designate an area away from food handling and food storage for storage of personal items., , 6) Food was stored in the back corridor, which was outside of the permitted space., , Store food within the permitted space.
1) Ceiling tiles in the cook line were water damaged., , Remove the source of water damage in the ceiling if still present and replace with new and washable ceiling tiles., , 2) Cardboard liners were used on shelving units in the line cooler and storage room. A piece of dirty cardboard was used to cover monitors in the front service area., , Remove all cardboard liners., , 3) Lighting in the storage room was inadequate., , Provide adequate lighting., , 4) The metal flooring of the walk-in cooler in the storage room had corroded., , Repair the floor., , 5) The finishing of the shelving unit for bubble tea ingredients had worn off, revealing unfinished wood., , Re-finish or replace the shelf. Surfaces must be smooth, non-absorbent to moisture and easy to clean., , 6) The wooden board on the ice machine had unfinished wood on the edges., , Seal all unfinished wood.
A part of the rice cooker was missing causing wires to be exposed and contaminated with debris., , Repair or replace the rice cooker so that it is in good working order and in a manner that facilitates cleaning.
The wall of the kitchen walk-in cooler was contaminated with blood or sauce., , Clean the wall.
There was a buildup of dust, debris and grime in the kitchen walk-in cooler and dishwashing area including the wire shelves and sink drain board., , Conduct a thorough cleaning of the food establishment including hard to reach areas.
The floor and walls of the walk-in cooler are covered with bloody juices from the meats. Must maintain clean and sanitary the interior of the cooler