Skip to content
Loading map…

Banana Leaf Malaysian & Taiwanese Cuisine

3330 32 Street NE Calgary AB T1Y 6B9 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Operator was observed doing food preparation/handling in open area near the back door.- Operator is to ensure this area is not used for food preparation.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Metal cooking pots were observed stored on and around the grease trap.- Ensure to relocate pots and store them in a safe and sanitary manner.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A large pot of cooked beef curry was observed cooling at room temperature. Temperature measured 59.1C during inspection. Operator instructed to ensure beef curry is reheated to ≥74 °C. - Implement proper cooling methods (e.g., shallow containers, ice baths etc.) to ensure cooked foods are cooled within required parameters. The cooling process must meet the requirement of cooling from 60°C to 20°C within 2 hours, followed by cooling from 20°C to 4°C within the next 4 hours.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser at the hand sink was in disrepair and unable to hold paper rolls.- Operator is to repair or replace dispenser and ensure all handwashing sinks are fully stocked at all times with soap, paper towels, hot and cold-running water supply.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Standing cooler ambient temperature was measured between 8.8 - 10.2 degrees Celsius. Perishable food items were transferred to other coolers in the kitchen during inspection. - Please repair. Ensure food items are not stored in the cooler unless the cooler is able to maintain temperature at or below 4 degrees Celsius.
  3. Risk Management Inspection

    0 infractions

  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?
      • *Ongoing Violation*1. The edge of the shelf, where the rice cookers are stored, was damaged. Ensure that all surfaces are smooth, cleanable and non-absorbent to moisture.2. The shelf below the rice cookers was constructed of unfinished wood. Ensure that all surfaces are smooth, cleanable and non-absorbent to moisture.3. The countertop above the white under counter freezer was damaged. Ensure that all surfaces are smooth, cleanable and non-absorbent to moisture.4. The caulking between the hand wash sink and the counter in the serving area was in disrepair. Please repair the caulking and ensure that the sink is secured.
  5. Demand Inspection

    5 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was not working, according to staff. Repair the dishwasher. Ensure that it is operating according to the manufacturer's specifications.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser at the hand wash station in the serving area was not stocked with paper towels. Ensure that all hand wash stations are equipped with soap and single-use paper towels.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The floor mat in the front serving area was in disrepair and was secured to the floor with duct tape. Remove the duct tape and ensure that the floor mat is in good repair.
    • 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 edge of the shelf, where the rice cookers are stored, was damaged. that all surfaces are smooth, cleanable and non-absorbent to moisture.2. The shelf below the rice cookers was constructed of unfinished wood. Ensure that all surfaces are smooth, cleanable and non-absorbent to moisture.3. The countertop above the white under counter freezer was damaged. Ensure that all surfaces are smooth, cleanable and non-absorbent to moisture.4. There were chipped tiles on the edge of the wall between the kitchen and dishwashing area. Please repair. Ensure that all surfaces are smooth, cleanable and non-absorbent to moisture.5. The caulking between the hand wash sink and the counter in the serving area was in disrepair. Please repair the caulking and ensure that the sink is secured.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Detailed cleaning was needed in many out of the way areas in the kitchen, as grease and or food debris was observed on, ceiling/ walls near the cooking line, below equipment and under equipment and shelves.