130 - 1000 Centre Street NE · CRESCENT HEIGHTS
21 août 2025
RéussiWiping cloths were being stored on the counter top when not in use. There was no residual sanitizer in the cloths., , Reusable wiping cloths must be stored in sanitizer solution between uses.
When asked, staff found a probe thermometer buried in a pile of tools. It did not turn on., -Ensure staff are trained to check the temperature of cooked food and are provided with a suitable thermometer to do so
There is no active pest monitoring taking place in the facility., , Implement a pest monitoring program for the facility. Pest monitoring inspections must take place at least once a month. All records related to pest monitoring and control must be easily accessible and provided to a Public Health Inspector upon request.
Deng's Dumpling se trouve dans le quartier CRESCENT HEIGHTS. CRESCENT HEIGHTS, Calgary compte 124 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 20 avril 2026, 81 (65%) d'entre eux ont réussi leur dernière inspection, sans aucune fermeture.
Ce restaurant a été inspecté 4 fois depuis le 28 octobre 2024, avec 4 réussites et 1 fermeture au dossier.
Wiping cloths were being stored on the counter top when not in use. There was no residual sanitizer in the cloths., , Reusable wiping cloths must be stored in sanitizer solution between uses.
When asked, staff found a probe thermometer buried in a pile of tools. It did not turn on., -Ensure staff are trained to check the temperature of cooked food and are provided with a suitable thermometer to do so
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.
CRESCENT HEIGHTS
There is no active pest monitoring taking place in the facility., , Implement a pest monitoring program for the facility. Pest monitoring inspections must take place at least once a month. All records related to pest monitoring and control must be easily accessible and provided to a Public Health Inspector upon request.
Wiping cloths were being stored on the counter top when not in use. There was no residual sanitizer in the cloths., , Reusable wiping cloths must be stored in sanitizer solution between uses.
Food contact surface sanitizer bottle was not labelled., , Label all chemical bottles to identify their contents to help prevent accidental misuse.
Half cooked dumplings and sui mai were being stored at room temperature. Internal temperatures ranged from 30 to 37 degrees Celsius., , Product was discarded. Dumplings and sui mai must either be stored cold (4 degrees Celsius or less) or hot (60 degrees Celsius or higher).
There were no paper towels or soap available at the kitchen hand sink. Staff stated that they did not wash hands at this sink, that they were washing hands at the janitorial sink., , Ensure that hand wash sinks are stocked with handwashing supplies at all times. Ensure that hand wash sinks are used for handwashing.
All basins of the three compartment dishwashing sink were draining slowly and backing up into each other., , Have the dishwashing sinks repaired so that they drain properly.
There is no active pest monitoring taking place in the facility., , Implement a pest monitoring program for the facility. Pest monitoring inspections must take place at least once a month. All records related to pest monitoring and control must be easily accessible and provided to a Public Health Inspector upon request.
Staff member working did not know how to make food contact surface sanitizer, did not know how to manually wash dishes, and did not know safe food temperatures., , All food handling staff must have at least basic food safety knowledge.
There was a sewer gas odour at the thee compartment sink., , Investigate the source of, and abate the sewer gas odour.
Some of the bamboo surfaces of the steaming trays are damaged, with pieces of the bamboo coming off., , This is a physical hazard. Pieces of bamboo can get into food.
Cleaning cloths were observed on food processing surfaces outside of sanitizer solution. Cleaning cloths not in use must be submerged in sanitizer solution to kill harmful bacteria., , The operator was shown how to make a bucket with chlorine solution measuring 100 ppm to submerge reusable cleaning cloths when not in use. The sanitizer solution must be tested every time it is made.
Cleaning cloth was observed sitting on the hand sink faucet outside of sanitizer solution. Cleaning , cloths not in use must be submerged in sanitizer solution to kill harmful bacteria., , ***Please use a sanitizer bucket with chlorine solution measuring 100 ppm to submerge reusable cleaning cloths when not in use. The sanitizer solution must be tested every time it is made.
Operator informed inspectors that dumplings were cooked and allowed to cool at room temperature and reheated again per order. Appropriate food handling controls such as time were not recorded during processing., , ***The operator was instructed to establish a hot holding system by using a large pot of water on the range to maintain the dumplings at temperatures above 60°C through steaming. Please take photographs of the hot holding system and email them to the undersigned PHI.
Raw dumplings and siu mai held in perforated bamboo steaming baskets were observed to be stored in the cooler above green onions. Raw food products thawing above ready-to-eat produce could contaminate everything below with harmful pathogens., , ***Operator promptly moved the thawing food products onto a lower shelf away from ready-to-eat foods.
The hot water at the hand sink located at the kitchen entryway was observed to be turned off. Warm water is crucial for promoting consistent hand hygiene practices during colder weather. Employees are more likely to wash their hands thoroughly, reinforcing good hand hygiene habits., , ***Operator promptly turned the hot water on from the line at the hand sink.