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Aujla's Restaurant Bar & Grill

5110 - 55 Skyview Ranch Road NE Calgary AB T3N 0E4 · Food - General

9 inspections

  1. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were noted on food-contact surfaces. Please ensure that all cleaning cloths are either single-use or fully submerged in an approved sanitizer.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The handwashing station was directly beside the food cutting station with no physical separation. Please ensure to install a physical barrier between the handwashing station and the food prep table or do not store any food and utensils within 18 inches from the handwashing station.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Eggs were stored in room temperature and measured at 15 degrees Celsius. The eggs were discarded during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler was measured at 10 degrees Celsius. The unit was adjusted on site during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw chicken meat were being thawed in room temperature.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high-temperature dishwasher was measured at 59.3, 58.1 degrees Celsius (measured twice). Please configure the dishwasher so it reaches at least 71 degrees Celsius; otherwise, please ensure to contact a service technician.
  2. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***Repeat violation 2025-03-20 *** The cutting board on the prep cooler had deep grooves making it difficult to clean and sanitize.Replace the cutting board.
  3. Risk Management Inspection

    6 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ***Repeat violation 2025-03-20 *** The high temperature of the dishwasher at the kitchen was measured at 35°C, 42°C and 46°C, after running 3 cycles. Repair the dishwasher and ensure the temperature at the final rinse measures 71C. In the interim, manually sanitize dishware's using the 2-compartment sink.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ***Repeat violation 2025-03-20 *** The faucet of the handwashing sink was observed to be leaking, causing water to pool around the sink. A cloth towel was being used to absorb the excess water around the sink. Please repair the leak.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ***Repeat violation 2025-03-20 *** The cover of a light fixture in the kitchen was not securely in place and was at risk of falling. Please fi.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***Repeat violation 2025-03-20 *** Plastic shelves in the walk-in cooler were covered with old food debris. Please clean. Recommended to replace these shelves with wire shelves that are easier to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***Repeat violation 2025-03-20 *** The cutting board on the prep cooler had deep grooves making it difficult to clean and sanitize.Replace the cutting board.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***Repeat violation 2025-03-20 *** The cook line and frying pans were heavily soiled with grease. Please clean.
  4. Monitoring Inspection

    6 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The faucet of the handwashing sink was observed to be leaking, causing water to pool around the sink. A cloth towel was being used to absorb the excess water around the sink. Please repair the leak.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) The cover of a light fixture in the kitchen was not securely in place and was at risk of falling. Please fi.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***Repeat violation observed Feb 24 25***1) The cloth bundle for tandoori oven was heavily contaminated with grease, char and food debris. Please replace cloth as needed.2) Plastic shelves in the walk-in cooler were covered with old food debris. Please clean. Recommended to replace these shelves with wire shelves that are easier to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting board on the prep cooler had deep grooves making it difficult to clean and sanitize.Replace the cutting board.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a heavy accumulation of old food debris and grease under the cook line.Thoroughly clean this area.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • A wall blue garbage can without a lid was placed beside the food prep table. The garbage can was too close to food preparation surface. Remove the garbage can from this area
  5. Risk Management Inspection

    8 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Black garbage bag (not foodgrade) was used to cover food on the rear prep table. Please remove and use cover that is safe for food.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • There were uncovered/unprotected foods in the walk-in cooler. Please cover and protect foods in storage.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe thermometer was not provided. Please obtain a probe thermometer that can be used to monitor foods between 0C and 100C. Recommend to obtain a waterproof min/max thermometer that can also be used for the high temp dishwasher.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • REPEATING VIOLATION:Large pieces of equipment that are manually washed at the 2 comp sink were not sanitized. Please comply with the approved manual dishwashing method at a 2 comp sink which is to: wash with detergent and rinse with clean water in the 1st comp, then sanitize by complete immersion in an approved sanitizer.**Nov 14, 2023: staff not always conducting sanitizing step. Inspector also observed cook washing bowl out in line hand sink.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The bar glass washer detergent container was empty and the final rinse only reached 65C. Replace chemicals when containers are empty and repair glasswasher so final rinse measures 71C at the dish level. Manually sanitize glassware in the kitchen.**May 29, 2024: glasswasher was stuck on wash cycle and staff advised it took about 10-15 mins to complete. Glasswasher did not complete cycle during time of inspection for approx 15 mins but inspector measured wash temp at 71C. Please have unit serviced.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • REPEATING VIOLATIONS:1) A light fixture in the kitchen was missing a cover. Please provide.2) The drainage pipe under the prep line hand sink was leaking. A catch pail was present. Please repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • REPEATING VIOLATIONS:1) The cloth bundle for tandoori oven was heavily contaminated with grease, char and food debris. Please replace cloth as needed.2) Plastic shelves in the walk-in cooler were covered with old food debris. Please clean. Recommended to replace these shelves with wire shelves that are easier to clean.3) Accumulation of filth, spillage in interior of keg coolers. Please clean.4) There was heavy accumulation of food debris on the sliding door tracks of the sweets cooler. Please clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • REPEATING VIOLATION:Floor under and around cooking line needs a more thorough cleaning**May 8, 2024: there was a heavy accumulation of old food debris and grease under the cook line.
  6. Demand Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty counter cloths were not stored in a sanitizing solution between use. Remove dirty cloths for launder or store in a sanitizing solution between use.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed cook wiping dirty hands, drying washed hands on dirty apron. Provide clean aprons. Remind staff to wash hands at hand sink and to use hand soap and paper towels. Inspector had to remind staff to wash hands after touching hair/adjusting hat and scratching face.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • There were uncovered/unprotected foods in the walk-in cooler. Please cover and protect foods in storage.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chlorine sanitizer in spray bottle at cook line was very concentrated and was unsafe to be used around food. Please dilute to 100 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) A pot of cooked potatoes was stored at room temp and measured 32C. Staff advised it was being cooled. Practice quick-cooling methods.2) A probe thermometer was not provided. Please obtain a probe thermometer that can be used to monitor foods between 0C and 100C. Recommend to obtain a waterproof min/max thermometer that can also be used for the high temp dishwasher.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1) The kitchen dishwasher was not connected to detergent/chemicals and the final rinse cycle only measured 66C. Connect the dishwasher to chemicals and repair so the sanitizing rinse measures 71C at the dish level. Manually sanitize all items until the dishwasher is repaired.2) The bar glass washer detergent container was empty and the final rinse only reached 65C. Replace chemicals when containers are empty and repair glasswasher so final rinse measures 71C at the dish level. Manually sanitize glassware in the kitchen.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Large pieces of equipment that are manually washed at the 2 comp sink were not sanitized. Please comply with the approved manual dishwashing method at a 2 comp sink which is to: wash with detergent and rinse with clean water in the 1st comp, then sanitize by complete immersion in an approved sanitizer.**Nov 14, 2023: staff not always conducting sanitizing step. Inspector also observed cook washing bowl out in line hand sink.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • A nonfood handler/visitor was walking around the kitchen. Do not permit individuals who are not supposed to be in kitchen into kitchen - tell them to stay outside.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) A light fixture in the kitchen was missing a cover. Please provide.2) The drainage pipe under the prep line hand sink was leaking. A catch pail was present. Please repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) There was old food splatter on the wooden box behind the prep line. Please clean/sanitize.2) The cloth bundle for tandoori oven was heavily contaminated with grease, char and food debris. Please replace cloth as needed.3) Plastic shelves in the walk-in cooler were covered with old food debris. Please clean. Recommended to replace these shelves with wire shelves that are easier to clean.4) Accumulation of filth, spillage in interior of keg coolers. Please clean.5) There was heavy accumulation of food debris on the sliding door tracks of the sweets cooler. Please clean.6) The beer spoon was stored in a standing glass of water and behind the hand sink, against the backsplash. This is not a sanitary area. Store utensils in a clean and sanitary manner.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a buildup of grime and syrup spillage, and some garbage under the bar. Please clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • REPEATING VIOLATION:Floor under and around cooking line needs a more thorough cleaning**May 8, 2024: there was a heavy accumulation of old food debris and grease under the cook line.
  7. Risk Management Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Large pieces of equipment that are manually washed at the 2 comp sink were not sanitized. Please comply with the approved manual dishwashing method at a 2 comp sink which is to: wash with detergent and rinse with clean water in the 1st comp, then sanitize by complete immersion in an approved sanitizer.**Nov 14, 2023: staff not always conducting sanitizing step. Inspector also observed cook washing bowl out in line hand sink.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The exhaust canopy filters were greasy/dusty. Please clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor under and around cooking line needs a more thorough cleaning
  8. Risk Management Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty counter cloths were not stored in a sanitizing solution between use and were left on the prep line.
    • 09. Are chemicals stored and handled in a safe manner?
      • The chemical spray bottle at the prep line was not labelled to indicate its contents. Please label.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1) The dishwasher was not operating properly and was stuck in the wash cycle (highest temp reached 74-75C at dish level). Please repair dishwasher so that it cycles from wash, rinse to sanitize properly.**Nov 2, 2023: old dishwasher was replaced but new dishwasher final rinse only reached 63C at the dish level. Please repair dishwasher. Manually sanitize all dishes/utensils in an approved sanitizer until dishwasher is repaired and measures 71C at the dish level.**Nov 14, 2023: high temp dishwasher measured 65-68C after numerous cycles.2) Large pieces of equipment that are manually washed at the 2 comp sink were not sanitized. Please comply with the approved manual dishwashing method at a 2 comp sink which is to: wash with detergent and rinse with clean water in the 1st comp, then sanitize by complete immersion in an approved sanitizer.**Nov 14, 2023: staff not always conducting sanitizing step. Inspector also observed cook washing bowl out in line hand sink.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Final rinse of high temp bar glass washer only reached 59C at the glass level. Manually sanitize all glasses until glasswasher is repaired.**Nov 14, 2023: bar glasswasher measured 60C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No means to monitor sanitizing temps of bar glasswasher and kitchen dishwasher. Recommend to purchase waterproof min/max probe thermometer which can also be used to monitor food temps.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Pieces of large equipment including the floor mixer, sugar cane juicer, wall-mounted fry cutter, etc. were contaminated with old, dried food debris. Please thoroughly clean/sanitize.2) The shelves in the walk-in cooler were contaminated with mouldy food debris. Remove all food from shelves and thoroughly clean/sanitize all shelving units.3) The interior of both keg coolers were contaminated with filth and mould. There was beer spillage inside too. Please thoroughly clean/sanitize.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Clean knives were stored with dirty knives in a knife holder that was contaminated with old food debris. Clean and sanitize knives and holder.2) Condensate was leaking from the ceiling in the walk-in cooler. Catch bin present. Please repair the leak.3) The exhaust canopy filters were greasy/dusty. Please clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor under and around cooking line needs a more thorough cleaning
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was an accumulation of garbage, food debris, grime under the bar counters. Please clean.2) There was an accumulation of garbage, food debris, grime under the back prep counters. Do not store canned foods on the floor. Please clean.3) Accumulation of food on floor in walk-in cooler. Please clean.
  9. Monitoring Inspection

    13 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty counter cloths were not stored in a sanitizing solution between use and were left on the prep line and on the pan next to the fryer.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • There were many containers/trays of food in the walk-in cooler that were not covered or protected against contamination. Open foods were stored under shelves that had hanging mouldy debris. Please obtain proper fitting lids.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Bowl of raw chicken was stacked on top of an insert of cheese in the walk-in cooler. Store raw meat below cooked/ready-to eat foods.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Brooms and dust pan were stored next to assembled sweets boxes. Store food packaging materials in a sanitary manner.2) Sweets boxes were stored directly below the paper towel dispenser in the kitchen. Move boxes to a sanitary area.3) Milk crates of onions were stored on the floor. Store foods at least 6 inches off the floor and in a sanitary manner.
    • 09. Are chemicals stored and handled in a safe manner?
      • The chemical spray bottle at the prep line was not labelled to indicate its contents. Please label.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Perishable foods were not quick-cooled. Colander of cooked rice measured 44C, and pot of cooked potatoes measured 38C. Please review quick-cooling methods with staff and ensure practices are done.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1) The dishwasher was not operating properly and was stuck in the wash cycle (highest temp reached 74-75C at dish level). Please repair dishwasher so that it cycles from wash, rinse to sanitize properly.**Nov 2, 2023: old dishwasher was replaced but new dishwasher final rinse only reached 63C at the dish level. Please repair dishwasher. Manually sanitize all dishes/utensils in an approved sanitizer until dishwasher is repaired and measures 71C at the dish level.2) Large pieces of equipment that are manually washed at the 2 comp sink were not sanitized. Please comply with the approved manual dishwashing method at a 2 comp sink which is to: wash with detergent and rinse with clean water in the 1st comp, then sanitize by complete immersion in an approved sanitizer.3) Bar staff were washing cutting board and knife in the hand sink. Use the bar dishwasher or send items to kitchen to wash where they can be washed, rinsed, and sanitized.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1) Final rinse of high temp bar glass washer only reached 59C at the glass level. Manually sanitize all glasses until glasswasher is repaired.2) Detergent container connected to glasswasher was empty (corrected).
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1) Sanitizer test strips for chlorine were not porvided. Please obtain.2) No means to monitor sanitizing temps of bar glasswasher and kitchen dishwasher. Recommend to purchase waterproof min/max probe thermometer which can also be used to monitor food temps.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Pieces of large equipment including the floor mixer, sugar cane juicer, wall-mounted fry cutter, etc. were contaminated with old, dried food debris. Please thoroughly clean/sanitize.2) The shelves in the walk-in cooler were contaminated with mouldy food debris. Remove all food from shelves and thoroughly clean/sanitize all shelving units.3) The interior of both keg coolers were contaminated with filth and mould. There was beer spillage inside too. Please thoroughly clean/sanitize.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Cloth bundle for naan prep was contaminated with grease and food debris. Replace as necessary and at least daily.2) Clean knives were stored with dirty knives in a knife holder that was contaminated with old food debris. Clean and sanitize knives and holder.3) Condensate was leaking from the ceiling in the walk-in cooler. Catch bin present. Please repair the leak.4) The exhaust canopy filters were greasy/dusty. Please clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor under and around cooking line needs a more thorough cleaning
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was an accumulation of garbage, food debris, grime under the bar counters. Please clean.2) There was an accumulation of garbage, food debris, grime under the back prep counters. Do not store canned foods on the floor. Please clean.3) Accumulation of food on floor in walk-in cooler. Please clean.