Darbar Sri Guru Granth Sahib Ji Calgary
8730 45 Street NE Calgary AB T3J 2J1 · Food - General
4 inspections
- Monitoring Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A ready to use surface sanitizer was not provided anywhere in the kitchen or front service area during operation. - Provide ready to use surface sanitizer (100 ppm chlorine) in all areas where open foods are handled.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Food containers and food packages were stored directly on the floor in the walk-in cooler and bulk storage room respectively. - Store food items and containers at least 6 inches off the floor and in a sanitary manner.2. Plates/bowls were used to scoop out food from pots.- Use proper utensils with handles and do not allow utensil handles to fall into/touch product.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- *Repeating Violation*The dials on the front steam line were turned off and perishable foods were stored at room temp. cooked white rice measured 23C, cooked seasoned rice @ 27C, lentils @ 52C, cut vegetables in gravy @ 40C (all destroyed). Please ensure that steam tables are all turned on and only stored foods in steam table once steam table reaches at least 60C.**March 31, 2026 - Burner units at service line were not turned on. Cooked rice and lentils were measured at 49C and 51C. Large pot of sweet and white rice in hallway was stored at room temp and measured 38.4C and 36.9C respectively (destroyed).- Ensure hot high-risk foods are maintained at 60C or higher are all times.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips were not available onsite to verify sanitizer concentration.- Acquire chlorine test strips.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- *Repeat Violation*The paper towel dispensers for both hand sinks in the kitchen were empty. - Please ensure hand washing sinks are properly stocked with soap and paper towels at all times.**March 31, 2026 - Paper towel dispensers were empty. Operator restocked dispensers during inspection.
- 20. Do food handlers at the facility have adequate food safety training?
- *Ongoing Violation*1. There were 8 food handlers working during time of inspection and no one had food safety training. Also, no one took responsibility of being in care and control of the kitchen. Please ensure that at least 1 person in care and control is working each shift and is certified in food safety.2. Food handlers were lacking basic food safety and general sanitation knowledge. Please have all food handlers complete the AHS basic food safety course. There is no charge for this course.**March 31, 2026 - Not one person in the kitchen was able to provide recognized food safety course certificate during time of inspection. There were still numerous new and outstanding violations observed. It is strongly recommended to have a few certified food handlers working each shift and for ALL volunteers to complete the AHS basic food safety course. There is no charge for the basic course.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Large utensils near the 2-comp sink were stored on the floor.- Please store at least 6 inches off the floor and in a sanitary manner.
- 24. Is solid and liquid waste being managed in a suitable manner?
- Garbage bin in the back kitchen was full and overflowing.- Empty garbage bins regularly to prevent overflow.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
4 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- A box of food was balanced on top of a garbage container. This is not sanitary - handle foods on designated food preparation counters.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The dials on the front steam line were turned off and perishable foods were stored at room temp. cooked white rice measured 23C, cooked seasoned rice @ 27C, lentils @ 52C, cut vegetables in gravy @ 40C (all destroyed). Please ensure that steam tables are all turned on and only stored foods in steam table once steam table reaches at least 60C.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The paper towel dispensers for both hand sinks in the kitchen were empty. Please ensure hand washing sinks are properly stocked with soap and paper towels at all times.
- 20. Do food handlers at the facility have adequate food safety training?
- 1) There were 8 food handlers working during time of inspection and no one had food safety training. Also, no one took responsibility of being in care and control of the kitchen. Please ensure that at least 1 person in care and control is working each shift and is certified in food safety.2) Food handlers were lacking basic food safety and general sanitation knowledge. Please have all food handlers complete the AHS basic food safety course. There is no charge for this course.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Initial Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher was still being connected during time of inspection. Please connect and ensure it operates properly.**July 11, 2024: high temp dishwasher was connected and measured 75C in the sanitizing rinse, but detergent line and pump had not yet been installed.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand Inspection
6 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher was still being connected during time of inspection. Please connect and ensure it operates properly.
- 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 automatic dishwasher. Recommend to obtain a min/max waterproof thermometer for this purpose.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand sinks in male and female shower rooms were missing hand soap and paper towels. Please provide in suitable dispensers.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Sanitary receptacles were missing in each female bathroom stall. Please install.
- 20. Do food handlers at the facility have adequate food safety training?
- Person in care and control of the kitchen was not certified in a recognized food safety 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?
- 1) Both male and female shower rooms were not finished. Walls and ceilings not finished - please ensure finished ceiling is smooth and washable.2) Ceiling above the hall dishwashing area was not washable.3) Walls where stack drainage pipe and electrical panels in the kitchen dishwashing area were not enclosed. Please finish so surfaces are smooth, nonabsorbent and easily cleanable.4) Water fillers at the cook line were still being installed. Please complete.5) A food prep sink (close to walk-ins) was leaking. Please repair so it doesn't leak.6) Electrical cover plate was too small to fully seal off hole in wall near walk-ins. Electrical boxes in other areas in kitchen not covered.7) There were gaps between prep sink counters and walls. Please seal.8) Gaps between floor/wall under hall dishwashing area and along wall across dishwashing sinks in kitchen. Please install baseboards or seal up gaps in all areas where there are gaps.9) Ceiling panels missing in a few areas in the kitchen. Please install.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?