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Fahad Restaurant

1009 - 5075 Falconridge Boulevard NE Calgary AB T3J 3K9 · Food - General

13 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Scoops for bulk items were stored in the containers, with handles covered in product. - Use scoops with handles and are stored away from the food product or in a separate food-safe container to prevent the risk of contamination of the bulk ingredients.2. Food items including onion bags, sugar, as well as equipment (large pots) were observed placed directly on the stairwell in the back kitchen.- Operator is to ensure all food items and equipment are placed in designated areas and stored at least 6 inches off the floor.
    • 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 silicone caulking along the wall behind sprayer sink and hand washing sink has mold growth.- Replace the silicone caulking.2. Ceiling tiles are discolored and blackened due to smoke accumulation, creating an unsanitary condition and compromising cleanability.- Clean the affected ceiling tiles thoroughly to remove smoke residue or replace them with new, smooth, and cleanable tiles to maintain sanitary conditions.3. Dust and grease build-up on the ventilation hood in the back kitchen. Air vents above the food preparation areas were also visibly dirty.- Clean ventilation hood and air vents. Include regular cleaning of canopy filters in the cleaning schedule.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **The violations still exist*****ONGOING VIOLATION***1. Scoops for bulk items were stored in the containers, with handles covered in product. - Ensure to use scoops with handles and are stored away from the food product or in a separate food-safe container to prevent the risk of contamination of the bulk ingredients.2. Food items including onion bags, sugar, as well as equipment (large pots) were observed placed directly on the stairwell in the back kitchen.- Operator is to ensure all food items and equipment are placed in designated areas and stored at least 6 inches off the floor.
    • 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 violation still exists** The silicone caulking along the wall behind sprayer sink has mold growth.- Replace the silicone caulking.**May 30, 2025: Dirty silicone caulking was not replaced at the sprayer sink.
    • 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. Ceiling tiles are discolored and blackened due to smoke accumulation, creating an unsanitary condition and compromising cleanability.- Clean the affected ceiling tiles thoroughly to remove smoke residue or replace them with new, smooth, and cleanable tiles to maintain sanitary conditions.2. A few wall tiles were missing by back door.- Repair wall/ install wall tiles.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard-to-reach areas in the kitchen (e.g., behind equipment, under counters, corners) were observed to have accumulated food debris, indicating inadequate cleaning and maintenance.- Thoroughly clean and sanitize all hard-to-reach areas.Implement a cleaning schedule that includes these areas.Move equipment periodically to ensure proper cleaning.
  5. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***ONGOING VIOLATION***1. Scoops for bulk items were stored in the containers, with handles covered in product. - Ensure to use scoops with handles and are stored away from the food product or in a separate food-safe container to prevent the risk of contamination of the bulk ingredients.2. Food items including onion bags, sugar, as well as equipment (large pots) were observed placed directly on the stairwell in the back kitchen.- Operator is to ensure all food items and equipment are placed in designated areas and stored at least 6 inches off the floor.
    • 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. Tiles were missing/broken on the wall above the dishwashing counter. - Replace/repair all missing tiles.**May 30, 2025: Tiles installed underneath the shelf above the dishwashing counter. Tiles missing above the shelf. Please install all tiles.2. The silicone caulking along the wall behind sprayer sink has mold growth.- Replace the silicone caulking.**May 30, 2025: Dirty silicone caulking was not replaced at the sprayer sink.
  6. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Bleach (chlorine) sanitizer solution prepared in an unlabeled spray bottle, was tested at 0 ppm. Staff prepared chlorine sanitizer solution during inspection and concentration was tested at 100 ppm.- As discussed, all bottles and containers containing chemicals should be appropriately labeled and ensure that sanitizer concentration is regularly checked.2. Wet and dirty washcloths were stored on food prep tables in the kitchen. Operator discarded dirty cloths during inspection- Operator was instructed to store washcloths in sanitizer solution at all times.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Scoops for bulk items were stored in the containers, with handles covered in product. - Ensure to use scoops with handles and are stored away from the food product or in a separate food-safe container to prevent the risk of contamination of the bulk ingredients.2. Food items such as milk jugs and food containers were stored on the floor in the walk-in cooler. Food containers in the cooler were not properly covered.- Store food items at least 6 inches off the floor and in a sanitary manner.- Cover and protect foods against contamination while in storage3. Food items including onion bags, sugar, as well as equipment (large pots) were observed placed directly on the stairwell in the back kitchen.- Operator is to ensure all food items and equipment are placed in designated areas and stored at least 6 inches off the floor.4. Food was stored in open can in the standing cooler. - Please repackage food in a food safe container after the original can has been open. Do not store food in open cans.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Marinated raw fish in two stainless steel containers were observed stored uncovered at temperature between 13.9-14.9 degrees Celsius. The product was immediately moved to the walk-in cooler by operator.- Ensure that high-risk food items are not stored at room temperature and proper cooking techniques are followed.2. Small container of garlic paste, and a whipping cream carton stored at room temperature on prep table was voluntarily discarded by the operator.- Ensure that all perishable food is maintained at 4 degrees Celsius or less at 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)?
      • 1. No test strips for surface sanitizer were available in facility at the time of inspection.- Acquire test strips to check sanitizer concentration.2. Waterproof thermometer was not available at the facility to test dishwasher temperature.- Please ensure to regularly monitor dishwasher temperature and acquire 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?
      • 1. Dust and grease build-up on the ventilation hood in the back kitchen. Air vents above the food preparation areas were also visibly dirty.- Please clean ventilation hood and air vents. Include regular cleaning of canopy filters in the cleaning schedule.2. Tiles were missing/broken on the wall above the dishwashing counter. - Replace/repair all missing tiles.3. The silicone caulking along the wall behind sprayer sink has mold growth.- Replace the silicone caulking.
  7. Demand Inspection

    0 infractions

  8. Demand Inspection

    0 infractions

  9. Risk Management Inspection

    0 infractions

  10. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food was stored in open cans in the bar cooler.Please repackage food in a food safe container after the original can has been open. Do not store food in open cans.
    • 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 silicone caulk along the dishwasher wall has mold growth.Replace the silicone caulking.
  11. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food was stored in open cans in the bar cooler.Please repackage food in a food safe container after the original can has been open. Do not store food in open cans.
    • 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 silicone caulk along the dishwasher wall has mold growth.Replace the silicone caulking.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a leak in the ballroom kitchen and the ceiling is in significant disrepair.Please repair the ceiling.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The knives on the knife magnet were visibly dirty.Thoroughly clean and sanitize all utensils before storing them.2. The ventilation hood filters has significant grease accumilation.Clean the filters.3. The prep coolers were very dirty.Clean the prep coolers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The fan cover in the walk-in cooler has accumulated black debris and dust.2. The floors under the prep coolers and storage tables have an accumilation of food debris and grease.Thoroughly clean these areas.
  12. Risk Management Inspection

    2 infractions

    • 15. Is the facility free of a pest infestation?
      • Mouse droppings were noted on a food preparation counter, inside a container of food, and on stored food items in the second floor sweets kitchen.**July 26, 2023: mouse droppings noted on top of a container of food and inside a storage box for spices (all foods destroyed).ACTION:Examine foods and food packaging material for pest tampering. Discard all food and food packaging materials that were compromised by mice.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The main kitchen ceiling was greasy, dusty and/or discoloured, the walls were contaminated with food splatter, grease and dust, and the floors particularly under food preparation equipment, preparation counters, the dishwasher, and in hard-to-reach areas had an accumulation of grime, grease and old food debris.**July 26, 2023: some hard-to-reach areas were still contaminated with old food debris.2) The walls and ceiling around air exchange units in the second floor sweets kitchen were dusty, and floors under food preparation counters, shelving units and hard-to-reach areas had an accumulation of grime and old food debris.**July 26, 2023: food splatter present on walk-in cooler door and cooler walls.ACTION:Thoroughly clean the entire food establishment, including all walls, floors, and ceilings in the main kitchen and bar, food storage areas, dining room, second floor sweets kitchen and adjoining storage area, lower level banquet kitchen, banquet storage rooms, banquet dining room, and the outdoor shipping container to remove all grease, dust, food debris and other contaminants.
  13. Demand Inspection

    16 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) A sanitizer solution was not provided at the food preparation lines in the main kitchen and second floor sweets kitchen.2) Counter cloths contaminated with visible food debris were left on food preparation counters and cutting boards in the main kitchen and second floor sweets kitchen.ACTION:1) Ensure that an approved sanitizing solution (i.e. 100 parts per million bleach or 200 parts per million Quaternary Ammonium Compounds) is prepared whenever food handling is occurring. Refresh the solution frequently, especially when it is contaminated with food debris.2) Remove heavily soiled counter cloths and provide a supply of clean cloths as needed. Keep used cleaning cloths fully immersed in an approved sanitizing solution between use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) A chemical spray bottle was observed a basket of processed onions in the main kitchen.2) Many containers of food were not protected against contamination in the corner walk-in cooler. A large quantity of food was also stored on the floor inside the walk-in cooler.3) Food in the middle walk-in cooler was stored inside and in direct contact with an old detergent container.4) Foods and food equipment were stored directly on stairwell steps that were heavily contaminated with grime, food debris, and mouse droppings.5) Containers of deep fried dough were not protected against contamination and were stored on a wire shelf directly below other foods contaminated by mouse droppings.6) A dead insect was trapped within a stack of take-out food containers in the second floor sweets kitchen.7) Foods and food packaging materials were stored on the floor next to mouse droppings in the side storage room of the second floor sweets kitchen.ACTION:1) Cover and protect foods in storage areas.2) Store chemicals separately in a manner that prevents the contamination of any food or food area.3) Cover and protect all foods in storage. Store foods and food packaging materials at least 6 inches off the floor and in a sanitary manner. Do not store foods or food packaging materials on stairwell steps.4) Obtain and use clean, food grade containers in good condition for food storage.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Staff personal items including cell phones and snacks were stored on food storage surfaces in the second floor sweets kitchen.ACTION:1) Store personal items in separate areas to prevent the contamination of public food and food areas.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A bag of concentrated milk solids was left on the food preparation counter at room temperature in the second floor sweets kitchen and measured between 26°C and 27°C (destroyed).ACTION: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.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The final rinse of the banquet kitchen dishwasher did not register a sanitizing residual.ACTION:Repair the banquet kitchen dishwasher so it adequately washes and sanitizes dishes and utensils
    • 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 monitoring sanitizer solution concentrations were not provided in the second floor sweets kitchen or banquet kitchen.ACTION:Obtain appropriate testing equipment to monitor sanitizer solutions in the second floor sweets kitchen and banquet kitchen.
    • 15. Is the facility free of a pest infestation?
      • 1) The food establishment was infested with mice. Specifically, the main kitchen and bar, the dry food storage areas, the main dining room under the dining tables and in front of and under the buffet line, stairwells, the second floor sweets kitchen and adjoining storage area, the lower level banquet kitchen, the banquet storage rooms, the banquet dining room, and the outdoor shipping container. Dead mice were also observed behind the main bar and in the second floor sweets kitchen storage area.2) Mouse droppings were noted on a food preparation counter, inside a container of food, and on stored food items in the second floor sweets kitchen.ACTION:1) Clean and disinfect all surfaces contaminated by dead mice and mouse feces.2) Maintain frequent assessment and treatments from a professional pest control company to eliminate the mouse infestation. Follow all recommendations of the professional pest control company. 3) Provide assessment and treatment reports from the professional pest control company to an Alberta Health Services, Executive Officer. 4) Examine foods and food packaging material for pest tampering. Discard all food and food packaging materials that were compromised by mice.
    • 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?
      • There was a gap under an exterior door in the main dining area.ACTION:Repair the exterior door in the main dining area to eliminate any gaps around the door.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Lemon scented bleach was used as a sanitizer for dishwashing and food contact surfaces in the second floor sweets kitchen.ACTION:Obtain unscented bleach to prepare sanitizer for food contact surfaces.
    • 20. Do food handlers at the facility have adequate food safety training?
      • SWEETS KITCHEN:1) The main cook and/or person in care and control of the kitchen had limited knowledge in food safety and sanitation. Please have this person take a food safety course. It is recommended to have this person enroll into an approved food safety certificate course.
    • 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:Ensure all food handlers complete, at minimum, the Alberta Health Services Food Safety Basics Interactive Course (registration link to course: https://www.albertahealthservices.ca/eph/Page3151.aspx). Food handlers who had previously taken the course must retake it to refresh their training. Provide completion certificates to an Alberta Health Services Executive Officer.
    • 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 lighting in the area leading to the corner walk-in cooler was dim.2) A few tiles on a kitchen back wall were damaged, cracked, and/or missing.ACTION:1) Install a light fixture with adequate intensity in the area to the corner walk-in cooler.2) Repair all broken and missing wall tiles in the main kitchen.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Food preparation equipment and utensils including knives and food storage trays at the main preparation line were left contaminated with old food debris from the previous day’s use.2) A knife contaminated with dried food debris was stored in a gap between large food equipment at the main preparation line.3) The dishwashing table was damaged, and water was leaking through a hole into a catch basin full of murky water on the floor. 4) The exterior and interior surfaces of the coolers and storage units in the main kitchen were contaminated with grease and old food debris.5) The area behind the main bar where food take-out containers were stored was contaminated with old food debris.6) There was an accumulation of grease and dust under the ventilation exhaust canopy and filters in the second floor sweets kitchen.7) There was dust and debris accumulation on the sticky manufacturer protective wrap next to the ventilation exhaust canopy.8) A greasy piece of cardboard was used as a stencil to trace dough in the second floor sweets kitchen.ACTION:1) Clean and sanitize all food preparation equipment and utensils as required and ensure all items are thoroughly cleaned and sanitized prior to storage and before the food establishment is closed at the end of the day.2) Clean, sanitize knives as required and store in a sanitary manner between uses.3) Repair the dishwashing table in the main kitchen so it does not leak.4) Thoroughly clean the exterior and interior surfaces of all coolers and storage units in the main kitchen and bar, second floor sweets kitchen, and banquet kitchen.5) Clean, sanitize areas where loose take-out containers are stored. Discard all containers contaminated by insects and food debris.6) Clean the exhaust canopy in the second floor sweets kitchen to remove dust and contaminants.7) Remove sticky manufacturer’s wrap on equipment and clean the area to remove all dust and contaminants.8) Discard cardboard stencil. Use easy to clean utensil
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 9) Plastic food containers in the chest freezer were cracked and damaged in the second floor sweets kitchen. 10) Drink glasses were stacked and stored below the paper towel dispenser at the bar handwashing sink in the banquet kitchen.ACTION:9) Store drink glasses in a manner that protects them from contamination
    • 23. Is the facility maintained in a clean and sanitary condition?
      • BANQUET KITCHEN:1) Storage area for chairs and miscellaneous items at the bottom of the service stairs to banquet room and door area behind the banquet room had an accumulation of grime/garbage. Please clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The main kitchen ceiling was greasy, dusty and/or discoloured, the walls were contaminated with food splatter, grease and dust, and the floors particularly under food preparation equipment, preparation counters, the dishwasher, and in hard-to-reach areas had an accumulation of grime, grease and old food debris.2) The silicone and caulking along the dishwashing sinks backsplash were contaminated with grime and mould.3) The walls and ceiling around air exchange units in the second floor sweets kitchen were dusty, and floors under food preparation counters, shelving units and hard-to-reach areas had an accumulation of grime and old food debris.4) There was an accumulation of garbage, old food debris, and grime under the dishwasher and in hard-to-reach areas in the banquet kitchen.ACTION:1) Thoroughly clean the entire food establishment, including all walls, floors, and ceilings in the main kitchen and bar, food storage areas, dining room, second floor sweets kitchen and adjoining storage area, lower level banquet kitchen, banquet storage rooms, banquet dining room, and the outdoor shipping container to remove all grease, dust, food debris and other contaminants.2) Remove and replace the caulking along the dishwashing sinks backsplash in the main kitchen.