Kolachi BBQ & Grill

140 - 3950 Sage Hill Drive NW Calgary AB T3R 2A4 · Food - General

4 inspections

1. Demand InspectionJul 28, 2026

   5 infractions

   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • There were no sanitizer solution buckets available.The operator prepared a rapid multi-surface disinfectant cleaner. The solution buckets were discarded and fresh quat sanitizer solution n=buckets were prepared at 200ppm.The staff were instructed to use the 146 multi-quat sanitizer solution dispenser and test the sanitizer after preparing a sanitizer solution buckets.
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • 1. Some food containers in the walk-in cooler were uncovered.The food containers were promptly covered.Ensure food items in the walk-in cooler are covered at all times.2. A container and scoop without a handle were stored in the sauce container and the handle of the scoop was in direct contact with the food.The utensils were promptly removed.Ensure food utensils are not stored directly into the food to prevent the handle of the scoop in direct contact with the food.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • 1. Uncooked raw salmon fish was placed on the counter to be marinated with a temperature of 10°C. Salmon fish was placed in the walk-in cooler.Ensure salmon fish brough out of the walk-in cooler only when you are ready to marinate it.2. Chappli Kababs were stored on the counter at -0.4°C.Chappi kababs were stored in the walk-in cooler.3. A pack of uncooked frozen beef was placed on the counter next to the mechanical dishwasher to thaw at Uncooked frozen beef was stored in the walk-in cooler to thaw.High-risk foods must be thawed under refrigeration at 4°C or less, completely submerged under cold running water or in a manner that will prevent the growth of pathogenic bacteria.4. Food items inserts were too full over the fill line.The food was reduced and stored in the collor.
   • 20. Do food handlers at the facility have adequate food safety training?
     • The owner and manager have a valid food safety certificate. The food handlers demonstrated lack of knowledge of food safety. Food handlers require food safety training. Enroll food handlers in a food safety course. Previous violation:Food handlers demonstrated lack of knowledge in food safety.Enroll food handlers in a food safety course.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • Repeat violations cited on July 28, 2026:1. Grease buildup was noted on the ventilation canopy filters.Clean the ventilation filters.2. The food preparation top insert lids had food debris build up.Clean the top insert preparation cooler.Repeat violation cited on May 11, 2026:1. Grease buildup was noted on the ventilation canopy filters.Clean the ventilation filters.2. Naan bread pillow cloth was dirty and accumulated with black char. (Corrected During Inspection).The cloth was promptly changed. Replace the pillow cloths every 2 hours. Develop a plan to track the 2-hour timeline.3. Two coloured ice cream scoops were available for two ice cream flavours.Previous violations:1. Grease buildup and other deposits were observed on the ventilation canopy filters. Grease was dripping from the ventilation canopy.2. Naan bread pillow cloths was dirty and accumulated with black char.The naan bread pillow cloths was changed. Replace the pillow cloths every 2 hours.3. Hard ice cream scoop was submerged in water with a temperature of 16.3°C. The facility was selling three different flavours of ice cream (mango, vanilla, and strawberry. Install a dipper well for the scoops or obtain 3 different scoops for each flavours and store it in an ice bath or in the ice cream freezer.
2. Risk Management InspectionMay 11, 2026

   4 infractions

   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • 1. Quat sanitizer buckets were measured below 100 ppm.2. Wet used cleaning cloths were stored on the counter.New sanitizer buckets were prepared at 200 ppm, and clean wiping cloths were stored therein.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • 1. High-risk food such as uncooked raw chicken, uncooked raw beef, uncooked raw frozen chicken, were stored on the counter at back dishwasher area with the following internal temperature:i. Uncooked raw beef: between 9°C to12°Cii. Uncooked raw chicken: 6°CIt appeared that the food handler was performing multiple tasks at the same time. Staff were advised to complete one task at a time to prevent cross-contamination and maintain proper food safety practices.2. Uncooked raw frozen chicken was stored in the sink to thaw.The chickens were removed, and the sink was washed and the chicken was stored in the sink under cold running water. The staff was educated on proper thawing procedures.3. Uncooked raw chicken was stored in a stainer in the sink.The chicken and beef were promptly stored in the walk-in cooler.The staff member noted that he wanted the chicken to drain. and the food handler was educated on proper thawing procedures.High-risk foods must be thawed under refrigeration at 4°C or less, completely submerged under cold running water or in a manner that will prevent the growth of pathogenic bacteria.
   • 20. Do food handlers at the facility have adequate food safety training?
     • The owner and manager have a valid food safety certificate. The food handlers demonstrated lack of knowledge of food safety. Food handlers require food safety training. Enroll food handlers in a food safety course. Previous violation:Food handlers demonstrated lack of knowledge in food safety.Enroll food handlers in a food safety course.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • Repeat violation cited on May 11, 2026:1. Grease buildup was noted on the ventilation canopy filters.Clean the ventilation filters.2. Naan bread pillow cloth was dirty and accumulated with black char. (Corrected During Inspection).The cloth was promptly changed. Replace the pillow cloths every 2 hours. Develop a plan to track the 2-hour timeline.3. Two coloured ice cream scoops were available for two ice cream flavours.Previous violations:1. Grease buildup and other deposits were observed on the ventilation canopy filters. Grease was dripping from the ventilation canopy.2. Naan bread pillow cloths was dirty and accumulated with black char.The naan bread pillow cloths was changed. Replace the pillow cloths every 2 hours.3. Hard ice cream scoop was submerged in water with a temperature of 16.3°C. The facility was selling three different flavours of ice cream (mango, vanilla, and strawberry. Install a dipper well for the scoops or obtain 3 different scoops for each flavours and store it in an ice bath or in the ice cream freezer.
3. Demand InspectionApr 14, 2026

   9 infractions

   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • 1. Significant numbers of used wiping cloths were stored on the preparation cooler counter and other preparation station counter.2. There were no sanitizer solution buckets available at the cookline and the preparation counter.The staff was instructed to dispense quat sanitizer solution from the sanitizer station and to store the wiping cloths in the sanitizer buckets.Wiping cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration to prevent the growth of harmful microorganisms.
   • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
     • A food handler did not change their gloves and wash their hands after carrying uncooked raw chicken to the bottom of the refrigerated chef base warming drawer before cooking burger on the grill.The burger was discarded and the food handler was instructed to change their gloves and wash their hands.The cooks were educated on proper handwashing procedures.
   • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
     • 1. High risk food such as biryani was stored on the same layer on a bulk food lid with uncooked raw food in the work-in cooler.The food was stored in the top layer above uncooked raw food.2. Uncooked raw chicken was stored next to chopped garlic and pepper mix/sauce in the refrigerated stove warming drawer.The chicken was stored at the bottom of the refrigerated warming drawer.
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • There was an opened can of leftover Kesar mango pulp stored in the food preparation cooler.Do not store leftover food in the can. Store food in another clean food grade container.
   • 09. Are chemicals stored and handled in a safe manner?
     • 1. Soap spray bottle at the handwashing sink in the dishwasher was not labelled. (Corrected During Inspection)The spray bottle was promptly labelled to identify its content.2. Quat sanitizer spray bottle was not labelled. (Corrected During Inspection)3. Soap was stored in a spray bottle that contained quat sanitizer. (Corrected During Inspection)The content was discarded.4. Sanitizer spray bottle at the front service area was not labelled.The operator noted to label the bottle.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • 1. Cooked beef was stored in a warmer on the counter at the cookline at 18.2°C.2. Cooked chicken tika and burgers were stored in the warmer on the counter at the cookline at 16.5°C and 17°C, respectively.1 and 2: Food items were discarded3. Three large portions of already thawed uncooked raw beef were stored on the counter edge at the 3-compartment sink to drain water with an internal temperature of 17.4°C, 17°C, and 23.2°C, respectively.The beefs were stored in the cooler. Do not leave food items outside at room temperature. After thawing, store food in the walk-in cooler to drain.4. Uncooked raw chicken parts were stored in an insert to thaw with an internal temperature of 10°C, 11.4°C, and 12.3°C, respectively.The chicken parts were discarded.5. A big pot of butter chicken was stored on the stove at 63°C to cool.Staff was instructed to portion the butter chicken and store it in an ice bath so it can rapidly cool down.Potentially hazardous foods that have been cooked and are intended to be kept under refrigerated storage prior to serving, are to be cooled from 60°C (140°F) to 20°C (70°F) or less within two hours and then from 20°C (70°F) to 4°C (40°F) or less within 4 hours.6. A big pot of rice was stored on the stove. The bottom of the rice measured 65°C and the top of the rice measured in the 50s°C.The staff was instructed to portion the rice in a rice cooker warmer to keep it at 60°C or above.
   • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
     • Improper dishwashing method. The cook was rinsing inside the rice cooker pot only with the spray faucet.The cook was instructed to wash the rice cooker pot in the mechanical dishwasher.
   • 20. Do food handlers at the facility have adequate food safety training?
     • Food handlers demonstrated lack of knowledge in food safety.Enroll food handlers in a food safety course.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • 1. Grease buildup and other deposits were observed on the ventilation canopy filters. Grease was dripping from the ventilation canopy.2. Naan bread pillow cloths was dirty and accumulated with black char.The naan bread pillow cloths was changed. Replace the pillow cloths every 2 hours.3. Hard ice cream scoop was submerged in water with a temperature of 16.3°C. The facility was selling three different flavours of ice cream (mango, vanilla, and strawberry. Install a dipper well for the scoops or obtain 3 different scoops for each flavours and store it in an ice bath or in the ice cream freezer.
4. Initial InspectionDec 9, 2025

   0 infractions