1312 - 3800 Memorial Drive NE · MARLBOROUGH
23 janvier 2025
RéussiNo sanitizer solution was initially prepared for food handling areas in the facility. Wet cleaning , cloths were being used to clean countertops., , - As discussed, ensure that QUAT sanitizer solution available at the facility is used for all food handling areas.
Temperature of sliced beef in the hot holding unit was measured 56 degrees Celsius. Operator placed lid on the insert and temperature was measured at 61.7 degrees Celsius., , - Keep hot perishable food items at 60 degrees Celsius or higher.
3 comp-sink in the facility was being used as storage of dirty and clean utensils and was inaccessible., , - Operator is to ensure that the dishwashing sink is kept clear of obstructions and only used for its intended purpose for dishwashing with approved sanitizing solutions.
1. Drink bottles were stored on the floor in the front area of the facility., - Please ensure all food products are stored in a safe and sanitary manner at least 12 cm (6 in.) off the ground., , 2. Disposable cup was being used as scoop and stored inside the food bulk container., - Cup was voluntarily removed by staff and ensure to use scoops with handles.
***Ongoing Violation***, , Updated 01-23-2025:, Decluttering and reorganizing of the back space is still needed due to the space constraint of the facility. Remove any unnecessary items for better storage of necessary items., , - The facility's small space in the kitchen is cluttered with various non-food handling items. Remove all items that are not in use for the restaurant's operations from the kitchen.
Gobi Grill se trouve dans le quartier MARLBOROUGH. MARLBOROUGH, Calgary compte 84 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 13 avril 2026, 59 (70%) d'entre eux ont réussi leur dernière inspection, sans aucune fermeture.
Ce restaurant a été inspecté 2 fois depuis le 17 juin 2024, avec 2 réussites et 1 fermeture au dossier.
No sanitizer solution was initially prepared for food handling areas in the facility. Wet cleaning , cloths were being used to clean countertops., , - As discussed, ensure that QUAT sanitizer solution available at the facility is used for all food handling areas.
Temperature of sliced beef in the hot holding unit was measured 56 degrees Celsius. Operator placed lid on the insert and temperature was measured at 61.7 degrees Celsius., , - Keep hot perishable food items at 60 degrees Celsius or higher.
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.
L'Alberta enregistre chaque visite soit comme une inspection routinière (avec d'éventuelles infractions notées), soit comme un ordre de fermeture. Si vous voyez des infractions listées sans ordre de fermeture, l'exploitant a été autorisé à poursuivre ses activités tout en les corrigeant. Un ordre de fermeture signifie que l'inspecteur a exigé l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
3 comp-sink in the facility was being used as storage of dirty and clean utensils and was inaccessible., , - Operator is to ensure that the dishwashing sink is kept clear of obstructions and only used for its intended purpose for dishwashing with approved sanitizing solutions.
1. Drink bottles were stored on the floor in the front area of the facility., - Please ensure all food products are stored in a safe and sanitary manner at least 12 cm (6 in.) off the ground., , 2. Disposable cup was being used as scoop and stored inside the food bulk container., - Cup was voluntarily removed by staff and ensure to use scoops with handles.
***Ongoing Violation***, , Updated 01-23-2025:, Decluttering and reorganizing of the back space is still needed due to the space constraint of the facility. Remove any unnecessary items for better storage of necessary items., , - The facility's small space in the kitchen is cluttered with various non-food handling items. Remove all items that are not in use for the restaurant's operations from the kitchen.
, Chlorine surface sanitizer solution was tested at >200ppm, - Operator diluted and remade solution and was retested at 100ppm (1/2 teaspoon of bleach for every 1 litre of water)., ,
, Personal items of deodorant and muscle relief cream was left in the food prep area of the kitchen., - Please keep personal items in separate storage away from food prep areas., - Items were stored away during the inspection.,
, Updated June 17, 2024:, - Decluttering and reorganizing of the back space is still needed due to the space constraint of the facility. Remove any unnecessary items for better storage of necessary items., , The facility's small space in the kitchen is cluttered with various non-food handling items. Remove all items that are not in use for the restaurant's operations from the kitchen.,