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Aala Punjabi Foods Ltd.

4135 - 4150 109 Avenue NE Calgary AB T3N 2B3 · Food - General

4 inspections

  1. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer was prepared at the time of inspection. Ensure sanitizer is available at all times. Vinegar is not an approved sanitizer. **A bleach sanitizer solution was prepared and tested satisfactory.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Some foods in the upright cooler were found uncovered.**Cover all foods that are stored in the cooler to prevent contamination2. Two trays were found placed on a bed in the dry storage area. No food should be placed on a sleeping bed at any time.**The trays were removed at the time of inspection
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink across the upright coolers has no hot water and one faucet handle is malfunctional/broken.**Please repair the faucet and reconnect the hot water
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Handle of the far-right upright cooler is broken.**Please repair the handle.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ventilation hood canopies in the prep area were observed with accumulation of grease and dirt.**Please clean to keep equipment clean and sanitary
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The two upright coolers were not maintaining appropriate cold holding temperatures. The see-through unit was holding at 9C, while the second upright cooler was at 10C. The inspector informed the operator to transfer the foods to a working cooler.Service the coolers and ensure they are able to maintain a temperature of 4C or less.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Burfi- made with milk was stored at room temperature 31C (discarded).All high-risk foods must be stored away from the temperature danger zone. Cold at 4C or less or kept hot at 60C and above.
  4. Initial Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cutouts in wall below sinks for plumbing access are uncovered. Corrected- operator provided pictures of caps added to cover the cutouts