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Baba Chicken

4120 - 4250 109 Avenue NE Calgary AB T3N 1Z3 · Food - General

7 inspections

  1. Risk Management 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?
      • The walls around the janitorial closet and on other areas of the back kitchen area were observed to be in disrepair.**Please have the walls repaired to ensure they are smooth, impervious to moisture and cleanable.
  2. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The refrigeration drawers below the cook line measured between 5.6 to 8 degrees C.**Monitor the cooler temperature to ensure that it can maintain adequate temperatures of 4 degrees C and below. Adjust/ repair the cooler as required.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The manual dishwashing procedure reviewed with staff on site was inadequate. The dishes were not being fully immersed in sanitizer.**Ensure all dishes are washed, rinsed, fully immersed in an approve sanitizer for at least 2 minutes and then set out to air dry.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The walls around the janitorial closet and on other areas of the back kitchen area were observed to be in disrepair.**Please have the walls repaired to ensure they are smooth, impervious to moisture and cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following items/areas require cleaning:1. The filters of the ventilation canopies. 2. The ceiling tiles in the kitchens.3. The walls in the kitchen around dish sink.
  3. Risk Management Inspection

    4 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • There were numerous flies in both kitchens and flies were landing on food, food equipment, food preparation surfaces, food take-out containers, on food handlers, walls, etc. Stacks of food take-out containers were noted to be heavily contaminated by fly excrement.ACTION:Eliminate all flies from the food establishment and implement appropriate fly control measures.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The kebab preparation kitchen was filled with heavy smoke and odour from charcoal cooking and the ventilation system was not capable of removing the contaminants.**Nov 1, 2024: owner looking into getting ventilation system upgraded. Owner has agreed to not cook with charcoal until appropriate upgrades and inspections are complete.ACTION:Mechanically service the ventilation system in the kebab preparation kitchen so smoke, odours, fumes, steam, vapours, or excessive heat is effectively removed from the cooking space.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The owner used the walk-in cooler to store high-risk foods despite knowing it needed to be serviced and could not maintain high-risk foods at safe temperatures.**Nov 1, 2024: walk-in cooler not repaired. Owner had purchased a 3-door cooler unit for use until walk-in cooler is repaired. Owner has also agreed to obtain fresh/pre-thawed chicken only until walk-in cooler repaired.ACTION:Conduct the necessary repairs or adjustments to all cooler units including the walk-in cooler so high-risk foods are stored at 4°C or less.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of grime and food debris along floor/wall joints and in hard-to-reach areas in both kitchens.ACTION:Thoroughly clean and sanitize both kitchens to remove contaminants.
  4. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The kebab preparation kitchen was filled with heavy smoke and odour from charcoal cooking and the ventilation system was not capable of removing the contaminants.**Nov 1, 2024: owner looking into getting ventilation system upgraded. Owner has agreed to not cook with charcoal until appropriate upgrades and inspections are complete.ACTION:Mechanically service the ventilation system in the kebab preparation kitchen so smoke, odours, fumes, steam, vapours, or excessive heat is effectively removed from the cooking space.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The owner used the walk-in cooler to store high-risk foods despite knowing it needed to be serviced and could not maintain high-risk foods at safe temperatures.**Nov 1, 2024: walk-in cooler not repaired. Owner had purchased a 3-door cooler unit for use until walk-in cooler is repaired. Owner has also agreed to obtain fresh/pre-thawed chicken only until walk-in cooler repaired.ACTION:Conduct the necessary repairs or adjustments to all cooler units including the walk-in cooler so high-risk foods are stored at 4°C or less.
  5. Demand Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The Quaternary Ammonium Compounds sanitizer prepared for the main kitchen measured approximately 50-100 ppm.ACTION:Ensure that an approved sanitizing solution (i.e. 100 parts per million bleach or 200 parts per million Quaternary Ammonium Compounds) is prepared whenever food handling is occurring. Refresh the solution frequently, especially when it is contaminated with food debris.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • 1) Staff were consuming personal food while preparing food for the public at the food preparation line in the main kitchen.2) Staff were wiping gloved hands on dirty cloth towels that were tucked into the waist bands of their aprons.ACTION:1) Consume and store personal foods in separate areas that prevent the contamination of public food and food areas.2) Remove cloth towels from around aprons and ensure staff are washing their hands as required at designated handwashing sinks. Food handlers must thoroughly wash hands before commencing work. In particular, food handlers shall wash their hands each time after using the washroom, after returning from a break, after snacking or eating, after handling raw food products, or after any other activity or instance where hands may become soiled.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) There were several boxes of thawed chicken measuring between 10°C and 13°C that were stored on the floor in the customer area, and the owner stated the process of thawing frozen meat and fish was done at room temperature over an extended period of time.2) Raw meat was stored above cooked/ready-to-eat foods and processed vegetables in the walk-in cooler, and these foods were contaminated with raw meat drippings.3) Staff were consuming personal food while preparing food for the public at the food preparation line in the main kitchen.4) A food preparation sink and located directly next to the dishwashing sinks was unprotected and missing a barrier.5) Food on a sheet pan rack was positioned directly next to a garbage container.6) Boxes and bags of food were stored on the floor near the kitchen back door.ACTION:1) Process foods in designated food preparation areas and in a safe and sanitary manner.2) Discard all prepared ready-to-eat foods and raw vegetables contaminated by raw meat drippings.3) Store raw meat below cooked and ready-to-eat foods. Prepared ready-to-eat foods and raw vegetables under refrigerated storage must not be stored below raw meat and fish products.4) Consume and store personal foods in separate areas that prevent the contamination of public food and food areas.5) Install an appropriate barrier to between the food preparation sink and dishwashing sinks.6) Store foods at last 6 inches off the floor and in a sanitary manner. Do not store foods next to contaminant sources including garbage containers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) There were several boxes of thawed chicken measuring between 10°C and 13°C that were stored on the floor in the customer area, and the owner stated the process of thawing frozen meat and fish was done at room temperature over an extended period of time.2) High-risk foods stored in the walk-in cooler measured between 12°C and 13°C.3) High-risk foods stored in the preparation line cooler in the main kitchen measured between 15°C and 18°C.4) High-risk foods including chicken stock which measured 54°C were left at room temperature for cooling.ACTION:1) Thaw high-risk foods using one of the following methods:i. under refrigeration at 4C or less;ii. completely submerged in cold running water;iii. as part of the cooking process (but only when thawing is taken into consideration in determining cooking time; oriv. by microwaving.2) Discard all high-risk foods that were left in the temperature danger zone. Store high-risk foods at 4°C or less or at/above 60°C.3) Practice approved quick-cooling methods for high-risk foods. Quick-cooling shall include cooling from 60°C (140°F) to 20°C (70°F) or less within two hours and then from 20°C (70°F) to 4°C (40°F) or less within 4 hours.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Large cooking pots that did not fit in the dishwashing sinks for proper cleaning were used in the main kitchen.ACTION:Either remove the large cooking pots that cannot be properly washed and sanitized in the current dishwashing sinks, or, upgrade the current dishwashing sink or install a separate double compartment dishwashing sink of non-corrodible metal of sufficient size to permit complete immersion of the equipment to be washed and sanitized. If the latter option is taken, submit plans to an Alberta Health Services Executive Officer for review before installation is done.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer test strips for Quaternary Ammonium Compounds were not provided.ACTION:Obtain the appropriate test strips for the Quaternary Ammonium Compounds sanitizer used.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand washing sink in the main kitchen was completely obstructed by a large box of take-out food containers and dirty food equipment on the floor in front, and dirty food equipment inside the basin.ACTION:Do not obstruct access to hand washing stations and remove all stored items from in front of and inside the hand washing basin.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • 1) There were numerous flies in both kitchens and flies were landing on food, food equipment, food preparation surfaces, food take-out containers, on food handlers, walls, etc. Stacks of food take-out containers were noted to be heavily contaminated by fly excrement.2) The kitchen back door was open and the screen in place did not provide adequate protection against pests or outdoor contaminants from entering.ACTION:1) Eliminate all flies from the food establishment and implement appropriate fly control measures.2) Keep the kitchen back door closed until a tight-fitting screen door can be installed.
    • 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 kebab preparation kitchen was filled with heavy smoke and odour from charcoal cooking and the ventilation system was not capable of removing the contaminants.2) Wooden shelves in the main kitchen were not easily cleanable and were heavily contaminated with grime and food debris.3) The staff bathroom door which opened into a food area was missing a self-closure device.ACTION:1) Mechanically service the ventilation system in the kebab preparation kitchen so smoke, odours, fumes, steam, vapours, or excessive heat is effectively removed from the cooking space.2) Replace the wooden shelves in the main kitchen with a durable and easily cleanable material, or clean and finish the wood so all surfaces of the wood are smooth, nonabsorbent, and easily cleanable.3) Install a self-closure device on the staff bathroom door.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The owner used the walk-in cooler to store high-risk foods despite knowing it needed to be serviced and could not maintain high-risk foods at safe temperatures.2) Cooking utensils at the main cook line were stored in a pot of murky, stagnant water at room temperature.3) Both clean and dirty pots/pans were stored on the floor and/or under the drainage lines of the 3 compartment dishwashing sink and hand washing sink.4) The exhaust canopy, particularly the canopy filters, in the kebab preparation kitchen were heavily contaminated with grease and black soot.5) There were numerous flies in both kitchens and flies were landing on food, food equipment, food preparation surfaces, food take-out containers, on food handlers, walls, etc. Stacks of food take-out containers were noted to be heavily contaminated by fly excrement.ACTION:1) Conduct the necessary repairs or adjustments to all cooler units including the walk-in cooler so high-risk foods are stored at 4°C or less.2) Wash and sanitize food preparation utensils as needed and store them in a sanitary manner.3) Clean the exhaust ventilation canopy and canopy filters in the kebab preparation kitchen to remove all contamination.4) Discard all food take-out containers and clean and sanitize all other food contact surfaces that were contaminated by fly excrement.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of grime and food debris along floor/wall joints and in hard-to-reach areas in both kitchens.ACTION:Thoroughly clean and sanitize both kitchens to remove contaminants.
  6. Initial Inspection

    0 infractions

  7. Demand Inspection

    3 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • There was a gap under the back door. Please repair/replace door sweep.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cabinets that were unfinished/missing counter tops were in food prep areas. Please remove or finish so all surfaces are smooth, nonporous and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dishwasher was not turned on before inspection for testing but owner stated it would not be used - all food prep equipment/utensils will be manually washed in 3 comp sink. Please remove dishwasher if it will not be used/proper operation cannot be verified.