Banaras Paan

1101A - 4715 88 Avenue NE Calgary AB T3J 5R4 · Food - General

2 inspections

1. Monitoring InspectionJan 29, 2026

   14 infractions

   • 02. Is all food in this facility from an approved source and/or properly labelled?
     • There was no proof of purchase for the puffs that were displayed in the hot holding unit. Provide an invoice or a receipt from the source. Ensure foods are from approved sources.
   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • Chlorine sanitizer in a spray bottle measured over 200 ppm.Chlorine sanitizer was diluted to 100 ppm during the inspection.
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • 1) A gym bag was stored on the countertop in the front service area.2) A cell phone was stored on a food preparation table in the kitchen.Personal items were placed in a separate area during the inspection.
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • 1) There was an opened can of mango pulp in the line cooler.Transfer food from cans into food grade containers.2) Bags of potatoes were stored on the floor.Store food at least 6 inches off the floor.
   • 09. Are chemicals stored and handled in a safe manner?
     • A spray bottle that contained a sanitizer was not labeled to indicate its content.The spray bottle was labeled during the inspection. Ensure all chemical bottles are labeled.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • 1) Potato filling was stored without temperature control. It measured 16.4C.2) A pot of green peas was stored without temperature control on the stove. Peas measured 17C.3) Partially frozen mixed vegetables were being thawed at room temperature. Thaw food in one of the following ways: 1) under refrigeration at 4C or less, 2) under cold running water, 3) in a microwave, or 4) as part of the cooking process. The food handler began preparing samosas with these ingredients during the inspection.Keep perishable foods out of the temperature danger zone (4 to 60C) when there is no active food preparation.
   • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
     • Sanitizer was sprayed onto food equipment/ utensils as part of manual dishwashing.Clean with soap, rinse with water, submerge in a sanitizer for minimum 2 minutes then air dry.
   • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
     • There were no paper towels at the front hand sink.The paper towel dispenser was stocked during the inspection.
   • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
     • 1) There were dishes in the hand sink located in the dishwashing area.Provide adequate space for air drying dishes and remove items that were blocking the hand sink. Hand sinks must be accessible at all times.2) There was a bar soap at the washroom hand sink.Remove bar soap and use liquid soap from a suitable dispenser.
   • 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?
     • The most recent pest control report was not available.Provide report.
   • 20. Do food handlers at the facility have adequate food safety training?
     • August 1, 2025Could not confirm onsite training completion. Operator is to send copy of training.Jan 29, 2026Staff training is in progress.Owners of more than one food establishment must have a manager with approved food safety training at each location.
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • A cardboard liner was being used on a shelf by the stove.Remove the cardboard liner. Shelf liners that are non-absorbent to moisture and easy to clean can be used.
   • 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 kitchen had acoustic ceiling tiles.Replace with light colored ceiling tiles that are smooth and easy to clean.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • 1) A dirty, disposable spoon for mixing drinks was stored in a plastic cup with water.Do not reuse single use items. The plastic cup and spoon were discarded during the inspection.2) A disposable spoon was found flat in a bowl of mixed vegetables.Replace with a reusable utensil and store utensils in a manner that prevents the handles from coming into contact with food.3) There was a wok stored upside down on the floor in the dishwashing area.Store equipment in a clean and sanitary manner. If it is no longer required for the food operation, remove it from the facility.
2. Initial InspectionAug 1, 2025

   2 infractions

   • 20. Do food handlers at the facility have adequate food safety training?
     • Could not confirm onsite training completion. Operator is to send copy of training.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • Standing cooler was not functional and in disrepair. No food was stored in the cooler. Cooler is to be replaced as per the operator.- Cooler must be at 4 deg C or lower.