Bereket Kebab House
1637 37 Street SW Calgary AB T3C 1S7 · Food - General
7 inspections
- Demand 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)?
- The commercial dishwasher in the bar area was not operating properly, 0ppm chlorine sanitizer was detected in the final rinse.-The manager advised that a new dishwasher has been ordered. Advised to not use the bar dishwasher and wash all cups and glasses in the main kitchen dishwasher.
- 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) Prep sink has a small leak2) Hand sink at the back service area was not capped after removing coffee machine
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Base board missing around wall in prep area at the end of the cookline
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand 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)?
- The commercial dishwasher in the bar area was not operating properly, 0ppm chlorine sanitizer was detected in the final rinse.-The manager advised that a new dishwasher has been ordered. Advised to not use the bar dishwasher and wash all cups and glasses in the main kitchen dishwasher.
- 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) Prep sink has a small leak2) Hand sink at the back service area was not capped after removing coffee machine
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Base board missing around wall in prep area at the end of the cookline
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand 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)?
- 1. The commercial dishwasher in the bar area was not operational at the time of inspection. 0 ppm sanitizer detected in the final rinse.2. The large commercial dishwasher in the kitchen was tested and showed 0 ppm chlorine sanitizer in the final rinse.Staff were instructed to contact a dishwasher technician immediately to repair both units. Until the dishwashers is functioning properly, staff need to sanitize all dishes using the adjacent sink.
- 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) Prep sink has a small leak2) Hand sink at the back service area was not capped after removing coffee machine3) Downstairs hand sink was not properly working. Cold water pressure was very low
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Base board missing around wall in prep area at the end of the cookline
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand Inspection
3 infractions
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Facility was preparing food without having a potable water supply to wash hands, wash foods, clean and sanitize surfaces, and dishwash.REQUIREMENT: Immediately cease operations until a potable water source can be restored or secured.
- 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) Prep sink has a small leak2) Hand sink at the back service area was not capped after removing coffee machine3) Downstairs hand sink was not properly working. Cold water pressure was very low
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Base board missing around wall in prep area at the end of the cookline
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- 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?
- 1) Prep sink has a small leak2) Hand sink at the back service area was not capped after removing coffee machine3) Downstairs hand sink was not properly working. Cold water pressure was very low
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Base board missing around wall in prep area at the end of the cookline
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Initial 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?
- Base board missing around wall in prep area at the end of the cookline
- 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) Prep sink has a small leak2) Hand sink at the back service area was not capped after removing coffee machine3) Downstairs hand sink was not properly working. Cold water pressure was very low
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Demand Inspection
0 infractions