1150 - 40 Christie Park View SW
Non conforme
1 infraction relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
2 octobre 2025
Non conforme1. Dust accumulation on the kitchen ceiling., 2. Accumulation of food debris under shelving units, 3. Grime noted on the wall above dishwashing sinks, , Please clean
Jjawang se trouve dans le quartier CHRISTIE PARK. CHRISTIE PARK, Calgary compte 18 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 16 juillet 2026, 14 (78%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 4 fois depuis le 8 décembre 2023, avec 1 conforme, 4 non conformes et 1 fermeture au dossier.
1 infraction
1. Dust accumulation on the kitchen ceiling., 2. Accumulation of food debris under shelving units, 3. Grime noted on the wall above dishwashing sinks, , Please clean
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.
Trust Convenience Store - Food
CHRISTIE PARK
5 infractions
Raw poultry and other raw meats stored above cut produce in the stand up cooler. , , Organize cooler so that raw meats are stored separate or below ready-to-eat foods
Foods were being warmed up in the hot holding unit. Food measured at 34C., , Foods are to be reheated in a safe and quick manner (stove) to 74C and then hot held at 60C
Ceramic bowl used as a scoop for bulk ingredients
Rice scoop and other serving utensils stored in still water at room temperature. , , Store serving utensils in an ice bath to reduce bacterial growth
1. Dust accumulation on the kitchen ceiling., 2. Accumulation of food debris under shelving units, 3. Grime noted on the wall above dishwashing sinks, , Please clean
4 infractions
Sanitizer bucket measured 10 ppm., Fresh sanitizer bucket was prepared and measured 100 ppm.
1)Food was stored on a garbage container., Do not store food on garbage container to prevent cross contamination., , 2)Hose was used to collect water from the washroom hand sink tap to the cook line in the kitchen., Hose was removed., Collect water directly from the kitchen tap.
Chickens were submerged in stagnant water in the sink to thaw at 2°C., The cold water tap was turned on to allow for a continuous cold running water to thaw the chickens., Potentially hazardous foods must be thawed under refrigeration at 4°C or less, completely submerged under cold running water or in a manner that will prevent the growth of pathogenic bacteria.
Dust and grime were significantly accumulated on the kitchen ceiling.
6 infractions
1. Food items such as zucchini 19°C, green onions 18°C, white onions 22°C, garlic 19°C, carrot 21°C, raw whisked egg 19.5°C and rice 18.7°C were kept on the counter., , Foods were discarded., , Ensure food is not stored in danger zone (5°C to 59°C)., , 2. Pork was submerged in water to thaw at 3°C., Pork was promptly kept in the cooler to continue thawing., , Thawing of foods must be done under refrigeration at 4°C, microwave or completely submerged in cold running water.
Handwashing sink in the back kitchen adjacent to the standing fridge was not equipped with handwashing soap. , Operator noted that handwashing soap is shared between the back and front handwashing stations. ,
1. Opened canned oyster flavoured sauce was stored in cooler 1., , Opened canned food was promptly discarded., , Store leftovers open canned food into a clean food grade container., , 2. Used rice scoops were submerged in water at 24°C during storage., , Rice scoops were promptly washed and stored in ice., , Rice scoops should be stored in:, i. ice water between uses at 4°C or less;, ii. hot water at 60°C or above;, iii. sanitizer solution 100ppm Chlorine or 200ppm QUATs;, iv. washed immediately after each use.
No pest control record was maintained.,
Deep grooves and scratched surfaces were noted on the prep cooler cutting boards., , Replace or resurface cutting board to prevent deep grooves and scratches where bacteria can thrive.,
Dust and grime were significantly accumulated on the kitchen ceiling.