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Banaras Paan - Food

3182 - 4310 104 Avenue NE Calgary AB T3N 1W3 · Food - General

3 inspections

  1. Risk Management Inspection

    7 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Paan in the display cooler measured 19C.Repair the cooler and store perishable foods at 4C or less under refrigeration.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Samosas in the hot holding unit measured 51.4C.The temperature setting was adjusted during the inspection. Store perishable foods at 60C or higher during hot holding.
    • 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 kitchen hand sink.The paper towel dispenser was stocked during the inspection.
    • 20. Do food handlers at the facility have adequate food safety training?
      • There was no evidence of approved food safety training from a manager.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?
      • 1) Window coverings behind the line cooler, milkshake mixer and panini grill were unclean. Surfaces cannot be easily cleaned.Remove or replace window coverings to facilitate cleaning.2) Baseboard was missing outside of the staff washroom.Install baseboard.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) There were unclean kitchen utensils and small gadgets stored in the drawers.Clean and sanitize utensils and kitchen items before storage.2) A door had broken off from a cupboard.Repair the cupboard door.3) The cutting board on the line cooler had deep scratch marks.Properly repair or replace the cutting board.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was debris in the drawers and on the dish drying rack.Clean the drawers and dish drying rack.
  2. Risk Management Inspection

    9 infractions

    • 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.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) A cell phone was stored on a food preparation surface.The cell phone was removed from the food handling area during the inspection. Store personal items separately.2) Opened canned food was stored under refrigeration.Food was transferred into a food garde container during the inspection.3) Paan leaves were covered with newspaper.Use food grade materials for covering or storing food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Samosas in the hot holding unit measured 11.9C.Samosas were removed from sale. Provide an equipment for reheating food. Reheat food to an internal temperature of 74C and keep at 60C or higher during hot holding.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Paan in the display cooler measured 18C.Repair the cooler and store perishable foods at 4C or less under refrigeration.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Food equipment and utensils were not being sanitized as part of manual dishwashing.Wash with soap, rinse with water, submerge in a sanitizer for minimum 2 minutes then air dry.
    • 20. Do food handlers at the facility have adequate food safety training?
      • There was no evidence of approved food safety training from a manager.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?
      • 1) Window coverings behind the line cooler, milkshake mixer and panini grill were unclean. Surfaces cannot be easily cleaned.Remove or replace window coverings to facilitate cleaning.2) Baseboard was missing outside of the staff washroom.Install baseboard.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) There were unclean kitchen utensils and small gadgets stored in the drawers.Clean and sanitize utensils and kitchen items before storage.2) A door had broken off from a cupboard.Repair the cupboard door.3) The cutting board on the line cooler had deep scratch marks.Properly repair or replace the cutting board.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was debris in the drawers and on the dish drying rack.Clean the drawers and dish drying rack.
  3. Monitoring Inspection

    14 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) A surface sanitizer was not prepared. A cleaner was being used for food contact surfaces.100 ppm chlorine sanitizer was prepared during the inspection. Prepare a sanitizer before handling food.2) A dirty cleaning cloth was stored on the countertop.The cleaning cloth was cleaned and placed in a sanitizer. Keep cleaning cloths submerged in a sanitizer between uses.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • 1) A food handler did not wash hands prior to putting on a new pair of disposable gloves.The food handler was instructed to wash hands before glove use.2) Used disposable gloves were found on the countertop.Used gloves were discarded.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) A nail clipper was stored on a glass shelf above the food preparation surface. The nail clipper was removed from the food handling area during the inspection.2) Packaged foods were being stored with wound treatment and tobacco products. Store non-food/ food service items separately.3) Opened canned food was stored under refrigeration.Transfer food from the can into a food grade container.4) Ice cubes were stored in a non-food grade bag.Ice was discarded. Use a food grade bag or container.5) A pail of ice cream in the chest freezer was not covered. There was debris in the ice cream.Contaminated ice cream was discarded. Cover foods properly during storage.6) Paan leaves were stored in newspaper.Store food in a food grade bag or container.7) A backpack was found on the chest freezer.The backpack was taken to a separate area for storage during the inspection.8) Utensils for scooping food were stored flat on food.Store utensils in a manner that prevents the handles from coming into contact with food.9) Janitorial equipment was stored in contact with the ice machine.Janitorial equipment was taken to the staff washroom for storage during the inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • A spray bottle that contained glass cleaner 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?
      • A probe thermometer was not available.Provide a probe thermometer that can measure between 0 to 100C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Potato filling and cheese in the line cooler measured 6.9C and 7.8C. These foods were stored above the fill line of insert containers.Foods were placed in the bottom of the line cooler during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1) Food equipment and utensils were not being sanitized as part of manual dishwashing.2) Food equipment on the dish rack was dirty.Wash with soap, rinse with water, submerge in a sanitizer for minimum 2 minutes then air dry.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were not available.Provide chlorine test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no cold running water at the kitchen hand sink.Repair or replace the hand sink. Ensure to provide hot and cold running water at the sink.
    • 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 hand sink in the kitchen and washroom.Paper towel dispensers were stocked during the inspection.
    • 20. Do food handlers at the facility have adequate food safety training?
      • There was no evidence of food safety training from a manager.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?
      • 1) The hot water tap at the kitchen hand sink could not be turned off completely. Water was leaking from the tap.Repair or replace the hand sink to stop the leak.2) The wall behind the chest freezer was damaged.Repair the wall to a smooth and washable finish.3) Window coverings behind the line cooler, milkshake mixer and panini grill were unclean. Surfaces cannot be easily cleaned.Remove or replace window coverings to facilitate cleaning.4) Baseboard was missing outside of the staff washroom.Install baseboard.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The milkshake mixer, ice machine, panini grill and kitchen items in drawers were filthy with debris.Clean and sanitize food equipment. Remove any equipment that is no longer being used.2) Disposable food service plates and utensils were being reused.Discard single service items after use.3) A door had broken off from a cupboard.Repair the cupboard door.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Windowsills, cupboards, drawers and the bottom of the upright freezer were dirty with debris and hair.Clean the areas indicated above.