Gwalia Sweets and Restaurant
100 - 2555 32 Street NE Calgary AB T1Y 7J6 · Food - General
6 inspections
- Demand Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Staff indicated that they clean the glass water bottles (for customer tables) in the hand wash sink in the serving area. Ensure that all equipment including glass water bottles and cutlery are properly cleaned and sanitized using the dishwasher or the 3-compartment sink method for manual dishwashing.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The soap dispenser at the hand wash sink nearest the dishwasher was empty. Staff refilled the dispenser. Corrected during the inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. Water was leaking from the condenser of the walk-in freezer. Ice was pooling of milk crates of food and on the floor of the freezer. Address the leak in the walk-in cooler. 2. Water was pooling on the floor in the freezer-in cooler. Investigate the source of the water and conduct repairs if required.3. Visibly dirt knives were stored in the gap between the prep coolers on the cooking line. Properly clean and sanitizer utensils. Store in such a way to prevent contamination.
- 23. Is the facility maintained in a clean and sanitary condition?
- Accumulation of grease, food debris and or grime noted in the follow areas: below the cooking line and inside the walk-in cooler (floors/shelves).
- 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
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Several food containers and boxes of food were stored directly on the floor in the kitchen and dry storage area. Ensure that all containers of food are stored at least 6 inches off the floor.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. The prep cooler nearest the dishwashing area was maintaining 7C. Adjust the temperature of the cooler. Ensure that it is maintaining 4C or less.2. Perishable sweets, Angoori Rabdi and Rasmalai (which contain milk) were stored in the front sweet display cooler at 15C. Owner indicated that they were for display purposes. Place signage in front of the product clearly indicating that it is for display purposes only.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1. Soap dispenser at the hand wash station near the back exit door was broken and was not dispensing soap. A pump soap was placed at the hand wash station before the end of the inspection.2. The hot water tap at the hand wash station nearest the dishwasher was turned off, as it was leaking. Repair the tap. Ensure that hot and cold running water is always available for hand washing. 3. The paper towel dispenser in the staff washroom was empty. Ensure that all hand wash stations are equipped with soap and single-use paper towels at all times.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- 1. A counter top deep fryer was being used on a counter near the entrance to the kitchen. It was not under a ventilation canopy. Ensure that deep fryers are only used under the ventilation canopy which is equipped with a fire suppression system.2. Several hanging sticky fly traps were noted in the kitchen food handling areas. Remove as these are not permitted in areas where open food handling is occurring.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. A plastic insert on the clean dish shelf was cracked. Please discard all broken equipment as it is no longer cleanable.2. A handleless food scoop was stored in a container of bulk food. The handle of a food scoop was stored with handle touching the food in another bulk food bin. Use food scoops with handles. Ensure that the food scoop is stored in such a way (i.e. handle out of the food) to prevent the contamination of food.3. Milk crates in the walk-in cooler had an accumulation of grease and food debris on the outside. Please thoroughly clean.4. Water was leaking from the condenser of the walk-in cooler. Ice was pooling of milk crates of food and on the floor of the freezer. Address the leak in the walk-in cooler. 5. Water was pooling on the floor in the walk-in cooler. Investigate the source of the water and conduct repairs if required.6. Food debris was noted on food equipment stored on the clean dish shelf. Please properly clean and sanitize the equipment.
- 23. Is the facility maintained in a clean and sanitary condition?
- Accumulation of grease, food debris and or grime noted in the follow areas: inserts of the ventilation canopy, outside of the 2 door cooler (near walk-in cooler/freezer), wall around the dishwasher and dishwashing sinks, and top of the dishwasher.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Provide towels for the hand sink in the kitchen and staff washroom
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- All cutting boards along the prep tables must be scrubbed to remove dirt from the grooves. Do it daily
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Do not store knives or any other utensils between work tables. Utensils must be stored in a sanitrary manner
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
0 infractions