Skip to content
Loading map…

Bombay Zaika Paan & Cafe - Food

480 - 10980 38 Street NE Calgary AB T3N 1Z2 · Food - General

6 inspections

  1. Risk Management Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • 1) A spray bottle that contained chlorine sanitizer was not labeled to indicate its content.The spray bottle was labeled during the inspection.1) A spray bottle that contained an unknown chemical was not labeled to indicate its content.The spray bottle was emptied during the inspection. Label all chemical bottles.
    • 20. Do food handlers at the facility have adequate food safety training?
      • There was no evidence of approved food safety training.Successfully complete an approved food safety course and provide certification.
    • 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) Flooring in the dishwashing area was in a state of disrepair.Repair the floor so that it is smooth, non-absorbent to moisture and easy to clean.2) The wall above the panini grill was damaged.Repair the wall.
  2. Demand Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Processed mangoes were stored directly in a recycling bin. This bin was found in the freezer located in the front service area.Store food in food grade containers.
    • 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.
    • 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?
      • The food establishment was operating without a valid food handling permit. Obtain a valid food handling permit from Alberta Health Services.
    • 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) Flooring in the dishwashing area was in a state of disrepair.Repair the floor so that it is smooth, non-absorbent to moisture and easy to clean.2) The wall above the panini grill was damaged.Repair the wall.
  3. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Processed mangoes were stored directly in a recycling bin. This bin was found in the freezer located in the front service area.Store food in food grade containers.
    • 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.
    • 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) Flooring in the dishwashing area was in a state of disrepair.Repair the floor so that it is smooth, non-absorbent to moisture and easy to clean.2) The wall above the panini grill was damaged.Repair the wall.
  4. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A surface sanitizer was not prepared.100 ppm chlorine sanitizer was prepared during the inspection. Prepare sanitizer before food handling.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Processed mangoes were stored directly in a recycling bin. This bin was found in the freezer located in the front service area.Store food in food grade containers.
    • 09. Are chemicals stored and handled in a safe manner?
      • 1) A spray bottle that contained a window cleaner was not labeled to indicate its content.2) A spray bottle that contained soapy water was incorrectly labeled as bleach.The spray bottles were properly labeled during the inspection.
    • 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?
      • 1) Two jugs of milk and a carton of whipping cream were stored without temperature control. Milk and cream measured 6.8C and 10C.These dairy products were placed in the cooler during the inspection.2) Processed onions at room temperature measured 19.8C.Onions were discarded as they had been out at room temperature for a few days.Do not store perishable foods in the temperature danger zone (4 to 60C).
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The food handler was unfamiliar with manual dishwashing procedures and did not know how to prepare a sanitizer.Clean with soap, rinse with water, submerge in a sanitizer for minimum 2 minutes then air dry. 100 ppm chlorine sanitizer was prepared in the dishwashing sink during the inspection.
    • 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) Flooring in the dishwashing area was in a state of disrepair.Repair the floor so that it is smooth, non-absorbent to moisture and easy to clean.2) The wall above the panini grill was damaged.Repair the wall.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A clean cutting board was stored on the tap of the three-compartment sink.The cutting board was placed on a shelving unit during the inspection.
  5. Initial Inspection

    0 infractions

  6. Demand Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The front service area, including the prep cooler and food handling surfaces was not separated from the public, posing a risk of contamination.- Install a sneeze guard, at least 72 inches high from the floor, with no gaps. For every 1 foot lower, the guard requires the equivalent (1 foot) in horizontal to compensate.
    • 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?
      • Light can be seen coming through from the bottom of the back exit door.- Please seal the gap to prevent potential pest entry.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The mop sink was located directly besides the 3-comp dishwashing sink and is open on all sides. Mop sink location cannot cross contaminate open food handling or clean utensil storage.- Ensure to install at least 5 feet tall wall between sinks.
    • 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. No shelves were available in the dishwashing area for air-drying/utensil storage. - Please install shelving rack for storage of clean utensils.2. The grease trap on the floor was covered by a heavy metal sheet but was not flush to the floor, potentially leading to debris accumulation.- Ensure that the grease trap is flush with the floor and seal any gaps.