1115 - 235 Red Embers Way NE · REDSTONE
19 novembre 2025
RéussiAucune infraction trouvée
Gingerfresh Indo Chinese Cuisine se trouve dans le quartier REDSTONE. REDSTONE, Calgary compte 42 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 31 mars 2026, 23 (55%) d'entre eux ont réussi leur dernière inspection, sans aucune fermeture.
Ce restaurant a été inspecté 4 fois depuis le 19 février 2025, avec 2 réussites et 2 fermetures au dossier.
The handwashing sink did not have a splash guard to prevent water splashes from contacting the food prep table surfaces directly beside the handwashing station. Please install a splash guard, as discussed during the inspection.
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.
There was no prepared sanitizer for use., , Prepare an approved sanitizing solution such as 100 ppm chlorine or 200 ppm quat.
A table with food equipment was stored in front of the janitorial sink without a barrier or adequate clearance. The janitorial sink was also adjacent to the sink drain board., , Install a washable barrier with a minimum height of 5 feet for the janitorial sink or provide a minimum 10 feet clearance in every direction that is not enclosed.
The ambient temperature of the walk-in cooler measured 20.4C., , Repair the walk-in cooler and ensure it is capable of maintaining perishable foods at 4C or less.
The facility did not have hot running water. Water measured at a maximum temperature of 18.7C, , Provide hot and cold running water at all plumbing fixtures. For proper manual dishwashing, water must be minimum 45C.
There was no designated area for storage of personal items., , Designate an area that is separate from food handling or food storage for storing personal items.
1) Acoustic ceiling tiles were used in the kitchen., , Replace with a light-colored ceiling material that is smooth, non-absorbent to moisture and easy to clean., , 2) Surfaces such as walls, shelving, sinks and the ventilation hood were covered with protective film., , Remove protective film from all surfaces.
The dishwashing sinks were filthy with debris., , Clean and sanitize the sinks.