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Lahore Foods & Halal Meat

13 - 4525 52 Street NE Calgary AB T1Y 7M3 · Food - General

3 inspections

  1. Risk Management Inspection

    3 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • *Ongoing Violation*Multiple baked items (cakes, cookies, naan bread) and containers of pickles displayed for individual sale in the front area were not labeled. - As discussed, operator is to ensure that all food products intended for individual sale are properly labeled with product name, packaging/expiry date, and store name/contact information.
    • 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?
      • *Ongoing Violation*No previous pest control records were provided at the time of the inspection.- Ensure pest control records are being maintained at the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Ongoing Violation*Wall panel besides the dishwashing sink was in disrepair. Gap was noted and caulking was damaged.- Seal the gap to repair the damaged wall panel and replace the caulking.
  2. Monitoring Inspection

    9 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Multiple baked items (cakes, cookies, naan bread) and containers of pickles displayed for individual sale in the front area were not labeled. - As discussed, operator is to ensure that all food products intended for individual sale are properly labeled with product name, packaging/expiry date, and store name/contact information.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A pail of sanitizer solution was contaminated and visibly dirty. Operator discarded the solution and prepared chlorine sanitizer during inspection- Sanitizer concentration tested 100 ppm. Ensure that chlorine sanitizer concentration (100 ppm) is regularly checked using the available test strips.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • In the walk-in cooler, open boxes of meat items were stored directly underneath the uncovered hanging carcasses.- Cover all food products and store in a sanitary manner to prevent from potential contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • One box of raw chicken was observed thawing in dishwashing sink. Internal meat temperature was measured at -0.1°C. Operator was instructed to place meat in the cooler during inspection.- THAW FROZEN FOOD USING SAFE METHODS: In a cooler at 4°C or below or under cold running water.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The paper towel dispenser at the back handwashing sink was empty. Soap was not available at the sink at the time of inspection. Operator restocked soap and paper towel dispensers during inspection.- Please ensure hand washing sinks are properly stocked with soap and paper towels at all times.2. Access to hand sink in the back area was obstructed. Items were placed in the sink basin and in front of the sink.- Ensure hand sink is easily accessible for handwashing purposes at all times.
    • 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?
      • No previous pest control records were provided at the time of the inspection.- Ensure pest control records are being maintained at the facility.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Toilet paper roll in the washroom was not stored in the appropriate dispenser.- Install dispenser and ensure paper roll is placed in the dispenser.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wall panel besides the dishwashing sink was in disrepair. Gap was noted and caulking was damaged.- Seal the gap to repair the damaged wall panel and replace the caulking.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Meat grinder and band saw were not thoroughly cleaned (washed, rinsed, sanitized). Meat residue was observed at the neck of the grinder. As per the operator, equipment is washed at the end of the day.- Band saw, meat grinder, and other meat processing equipment must be thoroughly washed, rinsed, sanitized at least once every 4 hours or between cutting meat of different species.
  3. Initial Inspection

    0 infractions