Habebe's Restaurant and Banquette Hall
1 - 2611 37 Avenue NE Calgary AB T1Y 5V7 · Food - General
7 inspections
- Monitoring Inspection
9 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizer solution was prepared or available for use in the kitchen and front service area. - Ensure that an approved sanitizing solution (i.e. 100 part per million bleach or 200 part per million Quaternary Ammonium Compounds) is prepared whenever food handling is occurring.
- 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?
- Donair/Shawarma cones were saved at the end of the day, moved to the cooler, then re-heated on the vertical broiler the next day.- Cones must be continuously cooked and not saved at the end of the day. - Review the Donair/Shawarma Guidelines and ensure they are followed.- Cones not continuously cooked at the end of the day (or saved) must be discarded.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Trays and utensils were stored directly on the floor in the back kitchen.- Ensure all utensils and food items are stored in a safe and sanitary manner at least 15 cm (6in.) off the ground.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Chlorine (sanitizer) concentration in the chemical dishwasher was measured at 0 ppm. Operator reconnected sanitizer line to the system during inspection and concentration was measured 100 ppm.- Operator advised to regularly test sanitizer concentration before dishwashing.
- 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?
- Observed accumulations of shredded debris/material beneath the standing freezer in the rear area near the exit door, indicating possible pest activity.- Remove and clean all accumulated debris beneath and around the freezer.- Conduct a thorough assessment to determine the source of the material and implement necessary corrective measures, including pest control and/or repair of damaged surfaces or equipment, as applicable.
- 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 and air vents above the food preparation area in the back kitchen were visibly dirty, with dust and soot buildup.- Clean or replace the ceiling tiles and vents.2. Dust and grease build-up on the ventilation hood in the back kitchen.- Please clean ventilation hood.3. Water pooling was noted on the walk-in cooler floor. Water leak was observed from the ceiling in the cooler.- Clean the floor and repair the ceiling leak.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Food debris was noted on several equipment including but not limited to line coolers, walk-in cooler door, inside standing freezer, on dough mixer and base, and multiple food processors on the prep table.- Thoroughly clean and sanitize all food equipment.
- 23. Is the facility maintained in a clean and sanitary condition?
- A build-up of grime/debris was noted behind the grease trap under the 2-comp sinks.- Please clean this area and ensure regular cleaning is done.
- 24. Is solid and liquid waste being managed in a suitable manner?
- Observed accumulation of garbage materials and clutter outside the rear exit door. The exterior area was not maintained in a clean and orderly condition.- Operator removed all materials from the area and cleaned the space outside the rear exit door. Implement regular monitoring to ensure the area remains clean and sanitary.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Scoop stored on the top of the ice inside the ice machine. Do not store anything inside the ice maker. Use a separate, redily cleanable container for the scoop
- 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?
- Posted permit expired. Display the most recent permit
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Monitoring 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)?
- Provide test strips for Chlorine
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Clean the top of the mechanical washer. Dirt may fall back on the clean dishes when the door is opened
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
2 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Observed the scoop for ice stored on the top of the ice and the scoop for rice stored on top of the cooker.Ensure that food is protected from cross-contamination. Store the scoops in a separate container
- 24. Is solid and liquid waste being managed in a suitable manner?
- Ensure that when the bag is removed from the garbage container, is carried right away outside to the bin.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?