Lazeez Indian Cuisine & Sweets
1110 - 5850 88 Avenue NE Calgary AB T3J 0Z7 · Food - General
8 inspections
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. Chlorine (bleach) surface sanitizer initially prepared in the spray bottle was tested at 50 ppm.- As discussed, ensure that chlorine sanitizer solution (100 ppm) is available at the facility for all food handling areas.2. QUAT sanitizer prepared in the dishwashing sink was measured at 100 ppm during inspection. - Ensure QUAT sanitizer concentration is maintained at 200 ppm and regularly tested using the avialble test strips.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Chemical dishwasher was in disrepair. Chlorine (sanitizer) concentration was measured at 0 ppm after multiple cycles.- Please ensure to get the necessary dishwasher repairs done.- Until the dishwasher is repaired, operator was instructed to prepare 200 ppm QUAT sanitizer in the nearby 3-comp sink to perform the 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?
- The kitchen back door was open without a screen in place. - Keep door closed or install a tight-fitting screen.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Mops and cleaning bucket were improperly stored out of the utility room next to the dishwashing area. - Please ensure mops are stored in the designated utility room away from food prep and dishwashing areas.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. Trays and utensils were observed resting directly on top of a garbage bin located near the dishwashing area. Operator was instructed to discontinue using garbage bins as makeshift tables.-Ensure all utensils and equipment are stored in a hygienic and safe manner.2. Wooden utensils/plates were observed stored on top of grease trap, being used to support the 3-comp sink. Operator instructed to remove all wooden plates. - Ensure the sink is repaired and properly secured.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- An open-food display of sweets/desserts was noted during the inspection, with customers conducting self-service without proper sneeze guards and food covers. The inspector informed the operator that all food must be protected from customer contamination, and that an open-food, self-service system is not allowed without proper sneeze guards and food covers.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Various perishable sweets/desserts were noted being stored at room temperature during the inspection with no proper temperature control measures in place. The inspector informed the operator that all perishable food cannot be stored at room temperature unless they are marked with the time at which they were removed from temperature control, and the food are displayed or held for service at room temperature for no more than 2 hours, after which they must be discarded.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- REPEATING VIOLATION:Kitchen walls in a few areas especially where open foods or food storage/cooking equipment were stored were damaged/chipped. Please repair so areas are smooth and washable.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
3 infractions
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- 1) A sanitizing residual was not detected from the automatic quaternary ammonium compound chemical dispensing system and staff were adding bleach to the mixture.2) There was a repeated lack of noncompliance of food safety and sanitation requirements by all members of staff including those who held certificates from Alberta Health recognized food safety courses.ACTION:1) Recalibrate the quaternary ammonium compound chemical dispensing system so the mixture measures a concentration of 200 ppm. Obtain suitable test strips for monitoring purposes.2) Ensure that chemicals are used in accordance with the manufacturer's instructions.3) The main cooks and sweets maker, and other persons in care and control of the kitchen, must obtain a certificate in a food safety approved by the Minister of Health (list of approved certificate courses: https://www.alberta.ca/assets/documents/health-recognized-food-safety-courses-alberta.pdf.). Provide the completion certificate to an Alberta Health Services Executive Officer.4) Have 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). Provide copies of completion certificates to an Executive Officer of Alberta Health Services.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- REPEATING VIOLATION:Sanitizer from chemical dispensing system at the dishwashing 2 comp sink did not measure a sanitizing residual. Please recalibrate. Manually prepare sanitizer and use test strips to monitor concentration levels.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- REPEATING VIOLATION:Kitchen walls in a few areas especially where open foods or food storage/cooking equipment were stored were damaged/chipped. Please repair so areas are smooth and washable.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- Risk Management Inspection
15 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- 1) A food handler was talking on a personal phone while preparing food with his bare hands and did not wash his hands after handling the phone and resuming food handling.2) Finger bowls with greasy, murky water containing floating food matter were used at the tandoori oven and floor mixer.ACTION:1) Ensure that food handlers who engage in activities which may result in the transfer of bacteria (e.g., sneezing, touching hair/eyes/mouth/nose, handling personal items, etc.) wash their hands before resuming food service activities and food handling.2) Remove the finger bowls and ensure staff wash their hands at designated hand washing stations in the kitchen.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 1) Raw fish which measured 13°C was thawed in standing water in a dishwashing sink, under a chemical dispensing system, and next to dirty dishes that were being washed.2) There were open pails of sauces cooling on the kitchen floor and directly under hanging dirty aprons.ACTION:Store foods off the floor and in such a manner that prevents contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- REPEATING VIOLATION:A box of take-out food containers was stored on the floor near the coffee station. Please store food containers at least 6 inches off the floor and in a sanitary manner.**May 7, 2024: boxes of food were on the floor.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- REPEATING VIOLATION:Staff personal items (coats and bags) were stored on top of bins of food in the beverage making station. Loose items had fallen into food bin. Provide separate area where staff can store their personal items.**May 21, 2024: Staff personal items were stored in the kitchen among food and food equipment.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- REPEATING VIOLATIONS:1) Perishable foods stored in top inserts or balanced on top out of the cold zone at the prep line measured 11-17C. Cut tomatoes @ 17C, paneer @ 11C (destroyed). Store cold perishable foods @ 4C or lower. Do not balance food on top of inserts. Adjust prep cooler temp so foods in inserts are maintained at 4C.**May 7, 2024: tomatoes balanced on top inserts out of cold zone again (destroyed).**May 21, 2024: High risk foods were stored on a food preparation counter at room temperature, or balanced out of the cold zone on top of cooler table inserts, including: noodles which measured 19°C, milk which measured 14°C, and processed tomatoes at 15°C.2) Perishable foods were stored at room temp at the prep line. Carton of cream measured 29C, container of noodles @ 19C, cooked vegetables @ 18 (all destroyed). Store cold perishable foods at 4C or lower, and hot perishable foods at 60C or higher.**May 7, 2024: several containers of perishable foods including garlic in oil still stored at room temp (all destroyed).3) Tray of cooked potatoes on pan rack was left at room temp and a container of raw chicken was stored in front. Potato temp measured 17-18C (destroyed); raw chicken measured 16C (staff placed into walk-in cooler).**May 7, 2024: potatoes stored on pans at room temp again; temp @ 20-21C. Bag of milk solid in front of potatoes @ 19C (destroyed).
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) Raw fish which measured 13°C was thawed in standing water in a dishwashing sink, under a chemical dispensing system, and next to dirty dishes that were being washed.2) High risk foods were not cooled rapidly after preparation and were stored at room temperature, including: pans of cooked pasta which measured 18°C, and sweets containing dairy at 19°C.ACTION: 1) Thaw high risk foods using one of the following methods:i. under refrigeration at 4C or less;ii. completely submerged in cold running water;iii. as part of the cooking process (but only when thawing is taken into consideration in determining cooking time); andiv. by microwaving.2) Ensure that all potentially hazardous high risk foods are cooled properly and rapidly by ensuring the temperatures reach 20°C within 2 hours and 4°C within 4 hours by:i. portioning into smaller volumes, stir and agitate foods frequently,ii. placing foods in shallow pans on the upper shelves of the refrigerator, to cool,iii. using ice wands,iv. not covering or creating a seal when cooling,v. use timers and probe thermometers to monitor time and temperature parameters.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- REPEATING VIOLATIONS;1) Dishwasher final rinse cycle did not register a sanitizing residual. Please manually sanitize all dishes/utensils utensils until dishwasher is repaired and final rinse measures 100 ppm chlorine.**May 21, 2024: The sanitizing rinse cycle of the dishwasher was inadequate and measured between 10 ppm and 50 ppm chlorine.2) Food equipment that do not fit in the dishwasher and/or require manual wash are not sanitized. Please ensure that items are washed, rinsed, and sanitized in an approved sanitizer.**May 21, 2024: Large food equipment was not being sanitized in the manual wash procedure.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- REPEATING VIOLATION:Paper towel dispenser at the prep line hand sink was empty. Please restock when dispenser is empty.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- REPEATING VIOLATION:There was no hot water at the hand sink in the sweets area. Please repair.**May 21, 2024: There was no hot water supplied at the sweets and espresso machine hand sink.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- 1) A sanitizing residual was not detected from the automatic quaternary ammonium compound chemical dispensing system and staff were adding bleach to the mixture.2) There was a repeated lack of noncompliance of food safety and sanitation requirements by all members of staff including those who held certificates from Alberta Health recognized food safety courses.ACTION:1) Recalibrate the quaternary ammonium compound chemical dispensing system so the mixture measures a concentration of 200 ppm. Obtain suitable test strips for monitoring purposes.2) Ensure that chemicals are used in accordance with the manufacturer's instructions.3) The main cooks and sweets maker, and other persons in care and control of the kitchen, must obtain a certificate in a food safety approved by the Minister of Health (list of approved certificate courses: https://www.alberta.ca/assets/documents/health-recognized-food-safety-courses-alberta.pdf.). Provide the completion certificate to an Alberta Health Services Executive Officer.4) Have 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). Provide copies of completion certificates to an Executive Officer of Alberta Health Services.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- REPEATING VIOLATION:Sanitizer from chemical dispensing system at the dishwashing 2 comp sink did not measure a sanitizing residual. Please recalibrate. Manually prepare sanitizer and use test strips to monitor concentration levels.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- REPEATING VIOLATIONS:1) Kitchen walls in a few areas especially where open foods or food storage/cooking equipment were stored were damaged/chipped. Please repair so areas are smooth and washable.2) The coffee station counter and area were lined with cardboard. Please remove cardboard and clean/sanitize surfaces regularly.**May 7, 2024: several shelves were lined with dirty cardboard throughout kitchen.**May 21, 2024: Shelves across from the food preparation line were lined with cardboard, and the cardboard was greasy and contaminated with food debris.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- REPEATING VIOLATIONS:Clean food storage containers were stored on the floor and next to the hand sink in the dishwashing area. Store clean food containers off the floor and in a sanitary manner.**May 21, 2024: Clean food pails were stored on the floor in the dishwashing area and in front of the mop sink.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1) Old cans were used to scoop out dry ingredients, and the cans had their original labels left on them, were contaminated with old food debris, and were stored inside the container with dry ingredients.2) A cardboard cutout that was contaminated with grease and food debris, was used to trace dough.ACTION:1) Obtain proper scoops or utensils to scoop out dry ingredients and keep scoops stored outside of the product. Do not repurpose cans as scoops.2) Obtain food equipment that can be easily washed and sanitized. Do not use cardboard.
- 23. Is the facility maintained in a clean and sanitary condition?
- REPEATING VIOLATION:There was a heavy accumulation of dust/grease on the walls and ceiling in the corner near the kitchen exit. Please clean.**May 21, 2024: There was an accumulation of dust and grease on the walls and ceiling in the kitchen.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Demand Inspection
12 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- REPEATING VIOLATIONS:1) A surface sanitizer was not provided at the prep line. Please provide a sanitizer for each area where open foods are handled.2) Dirty counter cloths with visible food debris were left on cutting boards/prep surfaces and not stored in a sanitizing solution between use.3) Dirty cloth for frothing wand at coffee station was not stored in a sanitizer between use.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Staff personal items (coats and bags) were stored on top of bins of food in the beverage making station. Loose items had fallen into food bin. Provide separate area where staff can store their personal items.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- REPEATING VIOLATION:A box of take-out food containers was stored on the floor near the coffee station. Please store food containers at least 6 inches off the floor and in a sanitary manner.**May 7, 2024: boxes of food were on the floor.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- REPEATING VIOLATIONS:1) Perishable foods stored in top inserts or balanced on top out of the cold zone at the prep line measured 11-17C. Cut tomatoes @ 17C, paneer @ 11C (destroyed). Store cold perishable foods @ 4C or lower. Do not balance food on top of inserts. Adjust prep cooler temp so foods in inserts are maintained at 4C.**May 7, 2024: tomatoes balanced on top inserts out of cold zone again (destroyed).2) Perishable foods were stored at room temp at the prep line. Carton of cream measured 29C, container of noodles @ 19C, cooked vegetables @ 18 (all destroyed). Store cold perishable foods at 4C or lower, and hot perishable foods at 60C or higher.**May 7, 2024: several containers of perishable foods including garlic in oil still stored at room temp (all destroyed).3) Tray of cooked potatoes on pan rack was left at room temp and a container of raw chicken was stored in front. Potato temp measured 17-18C (destroyed); raw chicken measured 16C (staff placed into walk-in cooler).**May 7, 2024: potatoes stored on pans at room temp again; temp @ 20-21C. Bag of milk solid in front of potatoes @ 19C (destroyed).
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- REPEATING VIOLATIONS;1) Dishwasher final rinse cycle did not register a sanitizing residual. Please manually sanitize all dishes/utensils utensils until dishwasher is repaired and final rinse measures 100 ppm chlorine.2) Food equipment that do not fit in the dishwasher and/or require manual wash are not sanitized. Please ensure that items are washed, rinsed, and sanitized in an approved sanitizer.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Staff jacket was hung in front of the sweets station hand sink. Hand sinks must be easily accessible at all times - do not obstruct hand washing stations.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- REPEATING VIOLATION:Paper towel dispenser at the prep line hand sink was empty. Please restock when dispenser is empty.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- REPEATING VIOLATION:There was no hot water at the hand sink in the sweets area. Please repair.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- REPEATING VIOLATION:Sanitizer from chemical dispensing system at the dishwashing 2 comp sink did not measure a sanitizing residual. Please recalibrate. Manually prepare sanitizer and use test strips to monitor concentration levels.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- REPEATING VIOLATIONS:1) Kitchen walls in a few areas especially where open foods or food storage/cooking equipment were stored were damaged/chipped. Please repair so areas are smooth and washable.2) The coffee station counter and area were lined with cardboard. Please remove cardboard and clean/sanitize surfaces regularly.**May 7, 2024: several shelves were lined with dirty cardboard throughout kitchen.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- REPEATING VIOLATIONS:1) There was a heavy accumulation of food debris left on food processing equipment in storage (grinder parts) on lower shelf of the prep line where onions were being processed. Ensure to wash and sanitize all food equipment after they are used.2) Clean food storage containers were stored on the floor and next to the hand sink in the dishwashing area. Store clean food containers off the floor and in a sanitary manner.
- 23. Is the facility maintained in a clean and sanitary condition?
- REPEATING VIOLATION:There was a heavy accumulation of dust/grease on the walls and ceiling in the corner near the kitchen exit. Please clean.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
11 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1) A surface sanitizer was not provided at the prep line. Please provide a sanitizer for each area where open foods are handled.2) Dirty counter cloths with visible food debris were left on cutting boards/prep surfaces and not stored in a sanitizing solution between use.3) Dirty cloth for frothing wand at coffee station was not stored in a sanitizer between use.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 1) Fly sticky strips were hung above food preparation surfaces in the kitchen. Please remove and relocate fly strips to areas that will not contaminate foods and food surfaces below.2) Cut onions were stored in milk crates and stacked directly on the floor. Milk crates have holes on the bottom, are difficult to clean, and should not be used for open food storage. Please use appropriate food containers and store foods at least 6 inches off the floor and in a sanitary manner.3) Cooked potatoes in milk crates were stored on the floor in the walk-in cooler (destroyed).4) Take-out containers were used to scoop out dry ingredients and were left inside their food bins. Please provide appropriate scoops with handles. Store scoops in sanitary manner outside of food bins.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A box of take-out food containers was stored on the floor near the coffee station. Please store food containers at least 6 inches off the floor and in a sanitary manner.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) Perishable foods stored in top inserts or balanced on top out of the cold zone at the prep line measured 11-17C. Cut tomatoes @ 17C, paneer @ 11C (destroyed). Store cold perishable foods @ 4C or lower. Do not balance food on top of inserts. Adjust prep cooler temp so foods in inserts are maintained at 4C.2) Perishable foods were stored at room temp at the prep line. Carton of cream measured 29C, container of noodles @ 19C, cooked vegetables @ 18 (all destroyed). Store cold perishable foods at 4C or lower, and hot perishable foods at 60C or higher.3) Tray of cooked potatoes on pan rack was left at room temp and a container of raw chicken was stored in front. Potato temp measured 17-18C (destroyed); raw chicken measured 16C (staff placed into walk-in cooler).4) Perishable sweets in the front display cooler measured 11C. Please adjust temp to 4C or lower.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 1) Dishwasher final rinse cycle did not register a sanitizing residual. Please manually sanitize all dishes/utensils utensils until dishwasher is repaired and final rinse measures 100 ppm chlorine.2) Food equipment that do not fit in the dishwasher and/or require manual wash are not sanitized. Please ensure that items are washed, rinsed, and sanitized in an approved sanitizer.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel dispenser at the prep line hand sink was empty. Please restock when dispenser is empty.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- There was no hot water at the hand sink in the dishwashing area. Please repair.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Sanitizer from chemical dispensing system at the dishwashing 2 comp sink did not measure a sanitizing residual. Please recalibrate. Manually prepare sanitizer and use test strips to monitor concentration levels.
- 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) Kitchen walls in a few areas especially where open foods or food storage/cooking equipment were stored were damaged/chipped. Please repair so areas are smooth and washable.2) The coffee station counter and area were lined with cardboard. Please remove cardboard and clean/sanitize surfaces regularly.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1) There was a heavy accumulation of food debris left on food processing equipment in storage (grinder parts) on lower shelf of the prep line where onions were being processed. Ensure to wash and sanitize all food equipment after they are used.2) A few of the dry ingredient bin lids were cracked/damaged and were repaired with duct tape. Please replace damaged lids - do not use tape to repair.3) Clean food storage containers were stored on the floor and next to the hand sink in the dishwashing area. Store clean food containers off the floor and in a sanitary manner.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was a heavy accumulation of dust/grease on the walls and ceiling in the corner near the kitchen exit. Please clean.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?