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Daawat Restaurant

9 - 4825 Westwinds Drive NE Calgary AB T3J 4L4 · Food - General

9 inspections

  1. Demand Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • **The violation still exists**The facility did not have waterproof max/min thermometer to confirm dishwasher temperature during sanitizing cycle. - Obtain a waterproof thermometer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floors and walls in dry food storage area appeared dirty.- Clean all walls and floors in dry food storage area.
  2. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizing solution was measured at 0 ppm at the time of inspection.- The operator prepared a fresh chlorine-based sanitizing solution during the inspection, which tested at 100 ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility did not have waterproof max/min thermometer to confirm dishwasher temperature during sanitizing cycle. - Obtain a waterproof thermometer.
    • 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?
      • Business 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?
      • Ventilation canopy filters appeared dirty with grease and food debris.- Clean ventilation canopy filters.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The violation still exists**Ceiling tiles and air vents above the food preparation area in the back kitchen were visibly dirty, with soot and debris buildup.- Please clean/replace ceiling tiles and vents.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floors and walls in dry food storage area appeared dirty.- Clean all walls and floors in dry food storage area.
  3. Risk Management Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizing solution was measured at 0 ppm at the time of inspection.- The operator prepared a fresh chlorine-based sanitizing solution during the inspection, which tested at 100 ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility did not have waterproof max/min thermometer to confirm dishwasher temperature during sanitizing cycle. - Obtain a waterproof thermometer.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ventilation canopy filters appeared dirty with grease and food debris.- Clean ventilation canopy filters.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The violation still exists**Ceiling tiles and air vents above the food preparation area in the back kitchen were visibly dirty, with soot and debris buildup.- Please clean/replace ceiling tiles and vents.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floors and walls in dry food storage area appeared dirty.- Clean all walls and floors in dry food storage area.
  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizing solution was measured at 0 ppm at the time of inspection.- The operator prepared a fresh chlorine-based sanitizing solution during the inspection, which tested at 100 ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility did not have waterproof max/min thermometer to confirm dishwasher temperature during sanitizing cycle. - Obtain a waterproof thermometer.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ventilation canopy filters appeared dirty with grease and food debris.- Clean ventilation canopy filters.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floors and walls in dry food storage area appeared dirty.- Clean all walls and floors in dry food storage area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The violation still exists**Ceiling tiles and air vents above the food preparation area in the back kitchen were visibly dirty, with soot and debris buildup.- Please clean/replace ceiling tiles and vents.
  5. Risk Management Inspection

    3 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?
      • Water/plumbing line above the dishwasher was observed leaking when the dishwasher was running.-Please repair/fix the leak.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cutting board was observed to be heavily stained, worn, and visibly soiled with deep grooves and discoloration.- Please resurface or replace the board.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ceiling tiles and air vents above the food preparation area in the back kitchen were visibly dirty, with soot and debris buildup.- Please clean/replace ceiling tiles and vents.
  6. Monitoring Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Tandoor cushion cloth cover used in the kitchen was heavily soiled and stained. Cloth was replaced by operator during inspection.- Operator was advised to ensure food preparation equipment is regularly cleaned and sanitized.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***Repeat Violation***Several foods were stored in open cans in the prep cooler. Operator transferred food items to a food-grade containers.- Operator is to ensure to remove food from cans once opened. Store food in a food grade container or bag.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Food containers in the walk-in cooler were observed stored uncovered and on the floor in the walk-in cooler. - Cover and protect foods against contamination while in storage. - Store food items at least 6 inches off the floor and in a sanitary manner.2. Disposable cups used as scoops for bulk items were stored in the containers and covered in product. Operator removed cups from food.- Ensure to use scoops with handles and store them away from the food product or in a separate food-safe container.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water/plumbing line above the dishwasher was observed leaking when the dishwasher was running.-Please repair/fix the leak.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***Ongoing Violation***1. There was a heavy accumulation of old food debris, dust, grime on the sides of equipment especially the prep cooler, dough mixer, and standing freezer. - Thoroughly clean this area.2. Cutting board was observed to be heavily stained, worn, and visibly soiled with deep grooves and discoloration.- Please resurface or replace the board.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***Ongoing Violation***Several wicker baskets are worn, splintering, and have a buildup of food debris.- Operator is to replace damaged baskets and properly clean baskets.- All reusable dishes must be smooth, non-porous, and easily cleanable. Replace the damaged baskets.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Significant accumulation of soot, dust, and debris was observed in areas including but not limited to ceiling tiles, air vents, walls, and ventilation hoods in the kitchen food preparation area.- Thro1. Ceiling tiles and air vents above the food preparation area in the back kitchen were visibly dirty, with soot and debris buildup.- Please clean/replace tiles and vents.- Please thoroughly clean the walls and surrounding areas.- Please clean ventilation hood and include routine cleaning of canopy filters in the cleaning schedule.
  7. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Bags on onions were stored on the floor directly underneath the hand sink.2. Buckets of food were stored directly on the floor in the walk-in cooler.Ensure that food items are stored at least 6 inches from the ground and are protected from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several foods were stored in open cans in the prep cooler.Remove food from cans once opened. Store food in a food grade container or bag.
    • 09. Are chemicals stored and handled in a safe manner?
      • The bottle containing bleach sanitizer was not labelled indicating its contents.Label all bottles and containers that store chemicals.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The probe thermometer was not in working order.Repair or replace the probe thermometer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Several wicker baskets are worn, splintering, and have a buildup of food debris.All reusable dishes must be smooth, non-porous, and easily cleanable. Replace the damaged baskets.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Repeated Violation*There was a heavy accumulation of old food debris, dust, grime on the sides of equipment especially the prep cooler. Thoroughly clean this area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Replace the silicone caulking along the dishwashing sink and dishwasher.
  8. Risk Management Inspection

    7 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The probe thermometer provided was not operational. Please obtain a new probe thermometer that can be used to monitor foods between 0C and 100C. Recommend to obtain a waterproof min/max thermometer that can also be used to monitor sanitizing temp of high temp dishwasher.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no means to monitor the sanitizing temp of the high temp dishwasher. Recommend to obtain a waterproof min/max probe thermometer which can also be used to monitor food temperatures.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Dough mixer was present in the furnace/dry storage room but a hand washing sink was not easily accessible. The only hand sink in the kitchen was located too far away. Please install soap and paper towels in suitable dispensers above the wash compartment of the dishwashing sink.**Nov 28, 2023: soap dispenser still needs to be installed.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Communal watering cans were provided in the bathrooms for ablution purposes. Remove watering cans. Owner may wish to 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?
      • There was a heavy accumulation of old food debris, dust, grime on the sides of equipment especially the prep cooler. Please clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Filters in hood need a thorough cleaning
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was an accumulation of grease and dust on the ceiling tiles and around air change units in the kitchen. Please clean.2) Ceiling and wall/top door frame of far public bathroom was very dusty. Please clean.
  9. Monitoring Inspection

    10 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff working around the dishwashing area were drying/wiping hands on a dirty cloth towel that was hanging on the wire shelf. Wash hands at a designated hand washing station as needed. Remove towel and use paper towels to dry hands.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Cooked, frozen kabobs and chicken legs were stored loose in an old, dirty cardboard box that previously contained raw meat. Store foods in sanitary containers. Use containers that are foodgrade and easily cleanable.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chlorine sanitizer in spray bottle at prep line was too strong to be used around food. Please dilute to 100 ppm chlorine and test with the use of a test strip.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The probe thermometer provided was not operational. Please obtain a new probe thermometer that can be used to monitor foods between 0C and 100C. Recommend to obtain a waterproof min/max thermometer that can also be used to monitor sanitizing temp of high temp dishwasher.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no means to monitor the sanitizing temp of the high temp dishwasher. Recommend to obtain a waterproof min/max probe thermometer which can also be used to monitor food temperatures.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Dough mixer was present in the furnace/dry storage room but a hand washing sink was not easily accessible. The only hand sink in the kitchen was located too far away. Please install soap and paper towels in suitable dispensers above the wash compartment of the dishwashing sink.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Communal watering cans were provided in the bathrooms for ablution purposes. Remove watering cans. Owner may wish to 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) Clean long metal skewers were stored in a tall, black ABS pipe (very difficult to clean) and there was an accumulation of old food debris and moisture collected on the bottom. This method of storage is not sanitary - please remove the pipe and store long skewers in a clean and sanitary manner.2) There was a heavy accumulation of old food debris, dust, grime on the sides of equipment especially the prep cooler. Please clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Filters in hood need a thorough cleaning
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was an accumulation of grease and dust on the ceiling tiles and around air change units in the kitchen. Please clean.2) Ceiling and wall/top door frame of far public bathroom was very dusty. Please clean.