10 - 1420 40 Avenue NE · MCCALL
29 août 2025
ConformeStanding cooler was overfilled. Temp measured 2-8°C. Operator moved food items to the prep cooler during inspection., - Store cold perishable foods at 4 degrees C. or below.
Gershom's Pinoy Kakanin Atbp. - Events se trouve dans le quartier MCCALL. MCCALL, Calgary compte 113 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 7 juin 2026, 89 (79%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 6 fois depuis le 1 août 2024, avec 5 conformes, 1 non conforme et 1 fermeture au dossier.
Standing cooler was overfilled. Temp measured 2-8°C. Operator moved food items to the prep cooler during inspection., - Store cold perishable foods at 4 degrees C. or below.
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.
There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff/operator that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths were stored in a sanitizer bucket solution afterwards.
The QUAT-based sanitizer solution used to sanitize food-contact surfaces was measured at 100-ppm. The staff/operator was instructed to create a new sanitizer solution, which was measured at 200-ppm. The inspector informed the staff/operator that a 200-ppm QUAT sanitizer solution must be maintained at all times during the operations. Less than 200 ppm QUAT concentration means inadequate sanitization and more than 400 ppm means that QUAT residues could stay in food-contact surfaces, which contaminates food. Please ensure to follow the manufacturer’s instructions on the label and test the QUAT concentration each time a solution is made, then daily before use, and recommended to check the solution every 2-4 hours throughout operations.
The kitchen utensils, being tongs and scoops, were stored in water at room temperature. The inspector informed the staff/operator that all utensils must be stored in an ice bucket at 4°C or below, or inside a hot-holding unit/warmer that keeps the temperature at or above 60°C, or in an approved sanitizer solution then rinsed with water afterwards. Ensure to also change (wash and sanitize or use another clean one) the utensils every 2-4 hours. The utensils were washed and placed in a 200-ppm QUAT sanitizer solution then to be rinsed with clean water afterwards.
Vendor had brought the wrong chemical and had floor cleaner instead of food safe surface sanitizer solution., - Staff went and bought bleach from nearby store to use. Solution was mixed and tested at 100ppm.
1) Rice was stored in the sushi rice pot without heating element to store the rice at 60 degrees C or higher. , Owner transferred the rice into the hot holding unit during inspection., , 2) Frozen beef skewers were placed in the hot holding unit without reheating to 74 degrees C. or higher., , Reheat perishable foods at 74 degrees C. or higher before serving or holding in the hot holding unit.