1150 - 40 Christie Park View SW · CHRISTIE PARK
2 octobre 2025
Réussi1. 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 4 mars 2026, 12 (67%) d'entre eux ont réussi leur dernière inspection, sans aucune fermeture.
Ce restaurant a été inspecté 3 fois depuis le 1 octobre 2024, avec 3 réussites et 1 fermeture au dossier.
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.
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.
CHRISTIE PARK
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
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.