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Biryani Pot

2442 23 Avenue NE Calgary AB T2E 8J4 · Food - General

6 inspections

  1. Demand Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **Outstanding**Wet cleaning cloths were observed on the food contact surfaces throughout the facility. - Operator removed the cloths during inspection. **Ensure cleaning cloths are submerged in the food grade sanitizer at all times if reusing or discarded after each use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food containers were stored on the floor.-Ensure that the food containers are stored at least 6 inches above the floor.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Single use container without handle is used to scoop dry food. **Ensure containers with handles are used to prevent cross contamination. **Do not re-use single use containers.
    • 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?
      • 1)No pest control records were available at the time of inspection.-Ensure that the pest control records are available and maintained.2)TNumerous dead cockroaches and nymphs were observed on sticky traps located beneath the hand sink and inside the walk-in cooler.No live cockroaches or nymphs were observed at the time of inspection.-Clean the affected areas and monitor.
    • 20. Do food handlers at the facility have adequate food safety training?
      • **Outstanding**Staff lack basic food safety. **Ensure refresher food safety training is provided to the staff.
    • 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)Raw wood planks used a shelf liner. -Ensure that surfaces used can be easily cleaned and sanitized.2) Light covers in the back kitchen were broken and in disrepair.-Ensure that the light covers are shatterproof.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Trays in the racks were covered with debris and dirt.-Clean the trays and the rack.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Cardboards were used as a shelf liner.2) Food particles, debris and dirt were observed under the 2-compartment sink and the utensil storage rack.3) Grease and food debris were observed behind the cook line.-Ensure that the cardboards are not used as liners or are stored in the facility as it is not a clean surface and also a good harborage for pests.-Clean the above-mentioned areas.
  2. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **Outstanding**Wet cleaning cloths were observed on the food contact surfaces throughout the facility. - Operator removed the cloths during inspection. **Ensure cleaning cloths are submerged in the food grade sanitizer at all times if reusing or discarded after each use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Single use container without handle is used to scoop dry food. **Ensure containers with handles are used to prevent cross contamination. **Do not re-use single use containers.
    • 20. Do food handlers at the facility have adequate food safety training?
      • **Outstanding**Staff lack basic food safety. **Ensure refresher food safety training is provided to the staff.
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Wet cleaning cloths were observed on the food contact surfaces throughout the facility. - Operator removed the cloths during inspection. **Ensure cleaning cloths are submerged in the food grade sanitizer at all times if reusing or discarded after each use. 2. Chlorine sanitizer solution measured 10 ppm. - Operator remade the sanitizer and tested 100 ppm. **Please ensure chlorine sanitizer is maintained at 100 ppm at all times.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Tomato paste observed in the can after opening. **Do not reuse cans to store food items as it can leach out harmful chemicals over time.**Ensure content of the can is moved to the different food grade container after opening.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *Corrected**Fried onion (~ 21.6*C) stored at room temperature for several days. - Operator discarded fried onions. **Ensure that all cooked high-risk foods must be stored at greater than 60°C or less than 4*C at all times to prevent bacterial growth.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Veg, lamb and chicken biryani measured 58.6*C, 58.3*C, and 58*C, respectively. - Operator mentioned that it had been sitting out at room temperature for over 2 hours. Operator were instructed to reheat the biryani to 74°C and then properly cool it by dividing it into shallow containers.**Ensure cooked high-risk food is cooled from 60°C to 20°C within 2 hours, and from 20°C to 4°C within next 4 hours in the cooler.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff lack basic food safety. **Ensure refresher food safety training is provided to the staff.
  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

  6. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Scrub the large cutting board on the cold table. Scrubbing will remove the built-up dirt from the grooves. Make scrubbing of the cutting boards part of your daily cleaning routine