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Chatkhara Restaurant

3 - 12 Castleridge Drive NE Calgary AB T3J 1V4 · Food - General

7 inspections

  1. Monitoring Inspection

    2 infractions

    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • **The violation still exists**A communal ablution container was present in the staff bathroom.- Remove the communal ablution container and/or install a bidet or bidet attachment.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Prep cooler measured at 7-8C.- All the food transferred to walkin cooler.- Replace/repair the prep cooler.2. Clean utensil baskets were observed being stored on the grease trap.- Store clean utensils in a clean and sanitary location.
  2. Monitoring Inspection

    3 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • A 20L pail of yogurt was observed on-site. The staff stated that the yogurt was made in the facility. The facility did not have record keeping, pH meter and commercial starter. The operator was unable to provide logs to verify pH and temperature control measures for the fermentation process.- The operator was asked to discard the yogurt. Provide a standard procedure for the production of yogurt for review by the public health inspector. Develop and maintain a log that indicates the following:- Date and time of production- List of all Ingredients Used- Heating Temperature of the milk- Starting pH of milk before culture is added- Final pH after fermentation (must reach 4.5 or lower within 2 hours of fermentation)- Fermentation Time (document the start and end times)- Fermentation Temperature- Cooling Temperature (must be rapidly cooled to ≤4°C after fermentation)- Batch number (system of identifying the batch of yogurt being made)Ensure the following:- Obtain a PH test strip or PH meter to monitor PH throughout the process.- A functional calibrated thermometer for monitoring temperature.- The starter culture used in yogurt production must be obtained from an approved commercial source.Back slopping (using yogurt from a previous batch as a starter culture) is not permitted for production.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • A communal ablution container was present in the staff bathroom.- Remove the communal ablution container and/or install a bidet or bidet attachment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Ceiling air vent on top of walkin cooler appeared dusty.- Clean the air vent2. Baseboard and wall floor joint corner required deep cleaning.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    4 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Owner was processing carrots at home (not approved) and transporting them in garbage bags to restaurant. All foods must be processed in approved facilities - please remove foods from unapproved sources.
    • 20. Do food handlers at the facility have adequate food safety training?
      • There was a general lack of food safety and sanitation knowledge among the kitchen staff.ACTION:All other food handlers must complete, at minimum, the Alberta Health Services Food Safety Basics Interactive Course (registration link to course: https://www.albertahealthservices.ca/eph/Page3151.aspx). Provide copies of completion certificates to an Executive Officer of 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) There were too many large cooking appliances in the cooking area and the char broiler was not completely under the ventilation canopy.2) The holes in the walls and baseboards in the dough preparation room were not properly repaired and surfaces were left unfinished and not easy to clean.3) There were several pieces of nonoperational equipment in the food preparation area which were either not used or inappropriately used and adding clutter to the area.ACTION:1) Repair and/or properly finish all walls, floors, and other surfaces within the food establishment to be smooth, nonabsorbent, and easily cleanable.2) Ensure all cooking equipment are placed directly below the ventilation canopy.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The walls and ceiling, including the hanging menu boards and shelves in the main cooking area, had a heavy accumulation of grease and dust.2) There was food splatter on the ceiling and walls in the dough preparation room; a heavy build up of food debris on the floor and shelves, and a build up of discoloured food debris on the door frame and light switch.3) There were several pieces of nonoperational equipment in the food preparation area which were either not used or inappropriately used and adding clutter to the area.ACTION;1) Thoroughly clean the entire food establishment and all equipment within it, to remove all evidence of grease, grime, dust, food debris, and other contaminants.2) Prepare, implement, and maintain a detailed written sanitation program to facilitate the proper cleaning of all areas of the food establishment, including equipment, and structural surfaces. The sanitation program must include a list of all cleaning and sanitizing agents used within the food establishment. The sanitation program must be submitted to an Alberta Health Services Executive Officer for review.3) Remove all nonoperational equipment from the food establishment.
  5. Demand Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A surface sanitizer solution was not readily available for the kitchen and for other areas where open food handling was conducted.ACTION:Ensure that an approved sanitizing solution (i.e. 100 parts per million bleach or 200 parts per million Quaternary Ammonium Compounds) is prepared whenever the kitchen is in operation. Refresh the sanitizing solution frequently, especially when it is contaminated with food debris.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handlers were eating in the food preparation area.ACTION:Provide a separate staff area where staff may safely consume their meals and store their personal effects. Food for the public/public retail must remain separate.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) Foods were stored in old laundry detergent pails and rubber totes that were not food grade.2) Trays of food were balanced on top of recycling bins and/or directly next to a mop pail with dirty water.ACTION:1) Obtain food grade containers for food storage that can be easily washed and sanitized.2) Store foods in a sanitary manner, away from sources of contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff personal food and personal effects were stored on food preparation surfaces, on storage shelves among food and food equipment, and/or directly on top of food packaging materials.ACTION;Provide a separate staff area where staff may safely consume their meals and store their personal effects. Food for the public/public retail must remain separate.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) The preparation line cooler was not operating properly and high-risk foods stored in the cooler measured between 18°C and 21°C.2) A probe thermometer was not provided.ACTION:1) Discard all high-risk foods that were left in the temperature danger zone. Store high-risk foods at 4°C or less or at/above 60°C.2) Obtain a probe thermometer to monitor foods between 0°C and 100°C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1) Staff were not sanitizing food preparation equipment and utensils in the manual wash procedure.2) Large cooking pots that could not be accommodated in the dishwashing sinks were used.ACTION:1) Ensure that staff are following the proper manual dishwashing method. Food equipment must be: 1. Thoroughly scraped clean of visible foreign materials and food scraps; 2. Washed in the first compartment sink in detergent solution capable of removing grease and food particles and that is maintained at a temperature of not less than 45°C (113°F); 3. Rinsed in the second compartment sink in clean potable water maintained at a temperature of not less than 45°C (113°F); and 4. Sanitized in the third compartment sink by immersion, in one of the following methods: a. for at least 2 minutes in water at a temperature of at least 77°C (171°F); b. for at least 2 minutes in a chlorine solution of 100 - 200 mg/L available chlorine at a temperature of not less than 45°C (113°F); c. for at least 2 minutes in a solution containing a quaternary ammonium compound having a strength of not higher than 200 mg/L consistent with efficacy at a temperature of not less than 45°C (113° F); d. for at least 2 minutes in a solution containing not higher than 25 mg/L iodine at a temperature of not less than 45°C (113°F); or e. in accordance with any other method that has been scientifically proven to produce results equivalent to those achieved by use of any of the methods in this subclause. 5. air-dried.2) Remove all large cooking pots and equipment that cannot be accommodated in the dishwashing sinks or submit a written proposal to an Alberta Health Services Executive Officer for review and approval on how these items can be safely washed, rinsed, sanitized.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • A communal ablution container was present in the staff bathroom.ACTION:Remove the communal ablution container and/or install a bidet or bidet attachment.
    • 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 and subsisting food handling permit from Alberta Health Services.ACTION:Obtain a valid food handling permit from Alberta Health Services.
    • 20. Do food handlers at the facility have adequate food safety training?
      • 1) There was no evidence that the person in care and control of the food establishment was certified in a recognized food safety course.2) There was a general lack of food safety and sanitation knowledge among the kitchen staff.ACTION:1) Assign a kitchen manager. The kitchen manager must obtain a certificate in a food safety course approved by the Minister of Health (list of approved certificate courses: https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf). Provide the completion certificate to an Alberta Health Services Executive Officer.2) All other food handlers must complete, at minimum, the Alberta Health Services Food Safety Basics Interactive Course (registration link to course: https://www.albertahealthservices.ca/eph/Page3151.aspx). Provide copies of completion certificates to an Executive Officer of 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) The ceiling tiles in food preparation areas were painted a dark brown colour which masked the buildup of grease and dust. 2) Several wooden surfaces in the kitchen, including the swinging door between the front service area and food storage shelf in the side hallway, were not properly finished to promote easy cleaning.3) There were too many large cooking appliances in the cooking area and the char broiler was not completely under the ventilation canopy.4) The holes in the walls and baseboards in the dough preparation room were not properly repaired and surfaces were left unfinished and not easy to clean.5) Paint was chipping from walls in the kitchen and the dough preparation room.6) Some floor tiles in the main cooking area and dough preparation room were missing and/or badly damaged.7) The ventilation fan in the staff bathroom was not operational.8) There were several pieces of nonoperational equipment in the food preparation area which were either not used or inappropriately used and adding clutter to the area.ACTION:1) Replace or paint the ceiling tiles white or a light colour.2) Repair and/or properly finish all walls, floors, and other surfaces within the food establishment to be smooth, nonabsorbent, and easily cleanable.3) Ensure all cooking equipment are placed directly below the ventilation canopy.4) Repair the ventilation fan in the staff bathroom.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The naan oven, particularly the conveyor belt which was in direct contact with food and the oven entry and exit areas, had a heavy accumulation of grease and char.2) The preparation line cooler was not operating properly and high-risk foods stored in the cooler measured between 18°C and 21°C.3) Dirty knives with food debris on the surfaces were stored among clean knives in a utensil holder.ACTION:1) Thoroughly clean the entire food establishment and all equipment within it, to remove all evidence of grease, grime, dust, food debris, and other contaminants.2) Repair the preparation line cooler so high-risk foods are maintained at 4°C or lower at all times.3) Thoroughly clean knives before they are stored away.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The walls and ceiling, including the hanging menu boards and shelves in the main cooking area, had a heavy accumulation of grease and dust.2) There was food splatter on the ceiling and walls in the dough preparation room; a heavy build up of food debris on the floor and shelves, and a build up of discoloured food debris on the door frame and light switch.3) There were several pieces of nonoperational equipment in the food preparation area which were either not used or inappropriately used and adding clutter to the area.4) There was an accumulation of hanging dust on the undersides of the shelves above the rear food preparation counter. ACTION;1) Thoroughly clean the entire food establishment and all equipment within it, to remove all evidence of grease, grime, dust, food debris, and other contaminants.2) Prepare, implement, and maintain a detailed written sanitation program to facilitate the proper cleaning of all areas of the food establishment, including equipment, and structural surfaces. The sanitation program must include a list of all cleaning and sanitizing agents used within the food establishment. The sanitation program must be submitted to an Alberta Health Services Executive Officer for review.3) Remove all nonoperational equipment from the food establishment.
  6. Monitoring Inspection

    4 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?
      • Walls in the dough mixing room were damaged. Please repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The interior of the freezer in the mixing room had an accumulation of food debris.Thoroughly clean and sanitize this equipment.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The prep cooler had an internal temperature of 10C.Please have the cooler maintained. Ensure that temperatures are maintained at 4C or less.2. The black trolley was very damaged with several holes and grooves.Replace the trolley.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Repeating Violation*1. Walls in the back area near the dough prep room and dishwashing area were greasy and dusty. 2. The door frame, light switch, walls, ceiling in the dough prep room were heavily contaminated with grime and old food debris. 3. The stainless-steel storage rack in the mixing room has a significant accumulation of dust, grease, and food debris.Thoroughly clean and sanitize these equipment routinely.
  7. Monitoring Inspection

    12 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Facility was reusing old chemical/detergent pails for food storage. These pails are not safe for food storage - use clean, foodgrade containers for food storage.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Perishable foods in the walk-in cooler ranged 8-10C. Repair/adjust temperature of the cooler so perishable foods are maintained at 4C or lower.2) A probe thermometer was not provided. Obtain a probe thermometer that can be used to monitor temperatures between 0C and 100C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for quats were not provided. Please obtain.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) The hand sink was not operational. When inspector was about to turn on water, staff stated the hand sink was broken and staff were not using it. Please immediately repair the hand sink.2) The paper towel dispenser at the hand sink was not operational. No paper towels were provided.
    • 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?
      • Mouse droppings noted in the dough prep room. Please clean and sanitize all areas contaminated by mouse droppings. Seal off all points of entry for vermin.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • A communal ablution container was present in the staff bathroom. Please remove and install a bidet or bidet attachment.
    • 20. Do food handlers at the facility have adequate food safety training?
      • 1) The person in care and control of the kitchen was not food safety certified and had limited food safety knowledge. A manager of the kitchen must be certified from completing a recognized food safety course.2) The rest of the kitchen staff had very limited knowledge of food safety training. Please have all other staff members complete the AHS food safety basics course. There is no charge for this course.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The wooden swinging door installed between the front service area and kitchen was greasy. the wood was unfinished/not sealed and not easily cleanable. Please finish the door so that it is smooth, nonporous and easily cleanable.
    • 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) There were too many cooking appliances in the cooking area and the charbroiler was not completely under the ventilation canopy. Place all cooking appliances under the ventilation canopy.2) Walls in the dough mixing room were damaged. Please repair.3) The ventilation fan in the staff bathroom was not operational. Please repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The long chest freezer across from the oven was badly damaged with exposed insulation and damaged door (door comes apart when lifted). Please remove and replace with equipment that is in good condition and is easily cleanable.2) The interior of the long chest freezer had an accumulation of old food debris on the bottom. This freezer should be replaced - keep clean until it can be replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Walls in the back area near the dough prep room and dishwashing area were greasy and dusty. Please clean.2) The door frame, light switch, walls, ceiling in the dough prep room were heavily contaminated with grime and old food debris. Please clean.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • The facility is planned to close in the near future for renovations however no plans were submitted for the renovations nor has owner advised AHS of type of planned renovations. Provide AHS with plans/details of renovations.