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Bikaner Sweethouse and Restaurant

1142 - 4310 104 Avenue NE Calgary AB T3N 1W1 · Food - General

6 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Dirty reusable cleaning cloths were observed on food contact surface.The cleaning cloths were moved to the laundry bin during the inspection. When not in use store cleaning cloths fully submerged in a bucket of sanitizing solution, change the solution regularly to maintain effectiveness of the concentration.2. There was no sanitizer in the kitchen. A spray bottle containing 100 ppm chlorine based solution was placed in the kitchen during the inspection
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A garbage bag full of recyclables, along with a mop bucket and mop, was stored in front of the ice machine.Move all cleaning equipment and waste materials from the area in front of the ice machine to prevent potential contamination.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • ***Outstanding violation April 25 2025***Facilities food handling permit was not posted. Please print and post a copy of the facilities valid food handling permit in a location that is visible to the public.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was a frayed strainer basket observed in the dishwashing sink. The strainer basket has some of its metal mesh sticking out making it likely to get into food.The strainer basket was discarded during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease accumulation was observed around and under the cookline including hard to reach areas.Please clean.
  3. Risk Management Inspection

    1 infraction

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Facilities food handling permit was not posted. Please print and post a copy of the facilities valid food handling permit in a location that is visible to the public.
  4. Demand Inspection

    14 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • There is evidence that uninspected meat has been purchased and sold at this location.7 bags of lamb meat were observed in the walk-in freezer. The bags had sharpie written on the bags and no supplier could be identified from the labeling. Invoices provided did not prove the purchase/supplier of the meat.All the above listed meat was bagged, taped and put on a hold by Alberta Health Services. This meat may not be removed, altered, sold, or used. Provide evidence that all prepared, processed and displayed food is from an approved source and provide a list of all food suppliers. Provide a copy of all the receipts/invoices for all meat products from the past 3 months.All stored, prepared, processed and displayed food must be from an approved source.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty cleaning cloths were observed sitting directly on food contact surfaces. Obtain new cleaning cloths and ensure they are always stored in a food safe surface sanitizer when not in use.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A food safe surface sanitizer was not prepared at the time of the inspection. A 100ppm chlorine sanitizer solution was prepared by staff when instructed too. Please ensure that a food safe surface sanitizer is always prepared and in use when food handling is occurring.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food was stored uncovered in the walk-in cooler, in the dry storage area, and in the second-floor storage room. All food must be stored with a food-grade cover to protect from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food was stored directly on the floor in the walk-in cooler. All food must be stored elevated off of the floor to protect from contamination and facilitate in proper cleaning.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Five buckets of sauce were stored on the counter with no temperature control. The sauce had a temperature of 24°C, and the operator advised that they had cooked it the previous night around 10:00pm and then left it on the counter overnight to cool. This is not a safe way to cool food items. Items must be quickly cooled to reduce the risk of pathogen growth and foodborne illness. The sauce was discarded at the time of the inspection and proper cooling methods were discussed with the operator.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) Paper towel was not available at the handwashing sink located in the kitchen. 2) Paper towel was not available at the handwashing sink located at the bar. All hand washing sinks must be stocked with paper towel in a proper dispenser, liquid hand soap, and running hot/cold water to facilitate proper hand washing by food handlers.
    • 15. Is the facility free of a pest infestation?
      • There is a significant mouse infestation. Mouse droppings were observed in the following areas including but not limited to: In the back of the kitchen under the equipment and food storage shelves, under the ladder leading to the upstairs, on top of dry food storage containers, on the floor in the upstairs storage room, in boxes containing dishes and utensils located on the second floor, and in cupboards in the front bar area. Pest control reports also indicated multiple captures of mice in the days/weeks preceding the inspection.Safely clean all the mouse droppings and clean/sanitize all areas affected by mouse excrement.Work with your pest control company to abate the mouse issue. It is also important to seal any holes and keep exterior doors closed to limit pest entry.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Facilities food handling permit was not posted. Please print and post a copy of the facilities valid food handling permit in a location that is visible to the public.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Knives were stored in the gap between the two-compartment sink and the wall.Store knives in a clean and sanitary manner.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Food equipment and utensils were dirty and had a build-up of food debris, grime, grease, and dirt including but not limited to; shelving in the walk-in cooler, shelving located at the back of the kitchen storing dry foods, the taps and basin of the hand washing sink in the kitchen, the surfaces of the two-compartment sink, the paper towel dispensers, the liquid hand soap dispensers, the food contact counters, the exterior of bulk food containers, the cupboards under the bar sink and counters, and the knives in storage. Please clean and sanitize all equipment in the facility. 2) The mechanical ventilation canopy located above the cook line had a build-up of grease and dust on the baffles and the hood.Clean the hood and baffles and add to a regular cleaning schedule.3) A covering made of paper towel and tape were observed on the door handle near the preparation cooler and the shelf directly below the microwave in the kitchen. Please remove this covering as it can harbor dirt and pathogens and keep the indicated areas clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food equipment, utensils, and dishes were stored outside behind the facility.Ensure that all food equipment, dishes, and utensils are stored inside of the facility or in a clean pest proof storage unit to protect from contamination and pest harborage.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The general sanitation of food establishment surfaces was poor. Dirt, food debris, grease build-up, and grime were observed on the floors, walls, ceiling, and equipment throughout. Thoroughly clean and sanitize the facility. 2) The ceiling air vents in the kitchen had a build-up of dust. Clean the ceiling air vents to prevent contamination of food and food contact surfaces below.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The second-floor storage room was cluttered and disorganized rendering it difficult to clean. Clean and organize this area.
  5. Risk Management Inspection

    0 infractions

  6. 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?
      • Please seal the gap between the floor and the wall in the back hallway next to the ice maker.