Lovely's Sweet House & Takeout / Spice Room Tandoor & Bar
1860 - 6004 Country Hills Boulevard NE Calgary AB T3N 1T9 · Food - General
10 inspections
- Demand Inspection
0 infractions
- Demand Inspection
0 infractions
- Demand Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff and the manager that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths were stored in a sanitizer bucket solution afterwards.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Food items in the prep table in the kitchen were stored above the maximum fill line and were measured at 10-12°C. The food items were discarded during the inspection. The inspector informed the staff and the operator to not store food beyond the maximum fill line for adequate temperature control in the prep table cooler.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
2 infractions
- 20. Do food handlers at the facility have adequate food safety training?
- *** Outstanding violation May 21st 25***There were more than six staff members working, but none had completed an approved food safety course. Staff had minimal knowledge of food safety. At least one certified food handler must be present during all hours of operation. A list of recognized Food Safety Courses in Alberta will be provided with this report
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The doors for the cabinets were cups and wines are stored was coming off and missing some screws.Repair the doors and ensure all screws are properly secured.
- 20. Do food handlers at the facility have adequate food safety training?
- Demand Inspection
2 infractions
- 20. Do food handlers at the facility have adequate food safety training?
- *** Outstanding violation May 21st 25***There were more than six staff members working, but none had completed an approved food safety course. Staff had minimal knowledge of food safety. At least one certified food handler must be present during all hours of operation. A list of recognized Food Safety Courses in Alberta will be provided with this report
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The doors for the cabinets were cups and wines are stored was coming off and missing some screws.Repair the doors and ensure all screws are properly secured.
- 20. Do food handlers at the facility have adequate food safety training?
- Demand Inspection
2 infractions
- 20. Do food handlers at the facility have adequate food safety training?
- *** Outstanding violation May 21st 25***There were more than six staff members working, but none had completed an approved food safety course. Staff had minimal knowledge of food safety. At least one certified food handler must be present during all hours of operation. A list of recognized Food Safety Courses in Alberta will be provided with this report
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The doors for the cabinets were cups and wines are stored was coming off and missing some screws.Repair the doors and ensure all screws are properly secured.
- 20. Do food handlers at the facility have adequate food safety training?
- Monitoring Inspection
9 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. Dirty reusable wiping cloths were stored on food contact surface.When not in use store reusable wiping cloth fully submerged in a bucket of sanitizer. Ensure to change the sanitizing solution regularly to maintain the concentration of the sanitizer.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There was no sanitizer available in the food handling areas including the cookline and bar. The staff was not knowledgeable on how to make an approved food safe sanitizer. The inspector provided education and a chlorine-based solution measuring 100 ppm was made during the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- - There were several sauces on the cooker left at room temperature to cool, temperature of the sauces ranged from 27C to 35C (All discarded) - Garlic and ginger paste were stored in room temperature (discarded) - Salad was stored at room temperature (discarded) All high-risk foods must be held cold at 4C or below or hot at 60'C or above. -
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Two buckets filled with raw chicken were left thawing at room temperature in stagnant water. (all discarded).Foods must be thawed safely in the refrigerator, under cold running water, in the microwave if cooked immediately after, or as part of the cooking process.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Perishable sweets were left at room temperature in the front display area while staff were cleaning out the coolers. Temperature ranged for 8-10C.The sweets were transferred to another cooler. The inspector informed the operator that arrangements must be made for temperature control when cleaning of the coolers is taking place. High risk food must be stored away from the temperature danger zone.
- 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 faucet of the handwashing sink in the kitchen was leaking.Please repair the leak.2. The handwashing sink at the rear end in the women washroom was supported with wood.Repair the sink and remove the wood used as a support for the sink
- 20. Do food handlers at the facility have adequate food safety training?
- There were more than six staff members working, but none had completed an approved food safety course. Staff had minimal knowledge of food safety. At least one certified food handler must be present during all hours of operation. A list of recognized Food Safety Courses in Alberta will be provided with this report
- 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. A washroom stall in the women washroom was out of order. Please fix.
- 23. Is the facility maintained in a clean and sanitary condition?
- Grease and food spills observed around and under the cookline, walls, floors and the dishwasher area.Please perform a deep clean of the facility.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
5 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- There were no labels on the bag for pani puri shells. Manager did not know source and was not able to provide purchase receipts. Please only obtain foods from approved sources.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 1) There were several buckets of perishable and unperishable sweets left out behind the restaurant after Diwali festival. Manager stated it was unused/unfinished food that was to be transported back to warehouse. The buckets were stored in a public area overnight and for days, and were covered with snow. PHI destroyed all food. Keep food inside restaurant at safe temperature and safe/sanitary manner.2) Peeled onions were stored in an unprotected container on the kitchen floor. Protect food and store at least 6 inches off the floor and in a sanitary manner.3) Rubber tote containers that were not foodgrade were used to store loose foods in the storage area. Store foods in clean, durable, foodgrade containers.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) Large amount of cooked food was stored at room temp. Staff stated they were being cooled. Temp of rice measured 24-27C (all destroyed).2) Several pans of frozen prepared food were thawing at room temp; temp measured 9C. Thaw pans of food in cooler (corrected).3) Bowl of paneer pakora was stored at room temp; temp measured 18C (destroyed). Store perishable foods at 4C or lower, or 60C or higher.4) Containers of cooked chicken were left on back counter. Temp measured 9C (staff placed into cooler).5) Tray of kachori was stored at room temp. This items is perishable - store 4C or lower, or 60C or higher.
- 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 and ledge above the back prep area with hot holding unit were damaged and in poor condition that did not allow for easy cleaning to be done. Please repair so all surfaces are smooth, nonporous and easily cleanable.
- 23. Is the facility maintained in a clean and sanitary condition?
- Counters in kitchen back prep area were contaminated with old food debris. Please remove all manufacturer protective wraps (these sticky wraps were peeling and difficult to clean) and routinely clean and sanitize surfaces.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher final rinse cycle measured 67°C at the dish level. Please manually sanitize all dishes/equipment until the dishwasher is repaired and measures 71°C at the dish level.**OUTSTANDING (2024-05-02). The maximum temperature of the high-temperature mechanical dishwasher was measured at the dish level using a maximum-registering thermometer to be 68°C. The inspector informed the staff/manager to configure the dishwasher to ensure that it reaches at least 71°C. Otherwise, please contact a technician to configure the dishwasher. The inspector informed the staff/manager that the dishwasher must be tested daily, and its maximum temperature be recorded. Please ensure to record the temperatures of the dishwasher before use every day. A maximum-registering thermometer was not available on-site. Ensure to obtain a maximum-registering thermometer to test the dishwasher at the dish-level.**OUTSTANDING (2024-05-03). The high-temperature dishwasher was still measured to have a maximum temperature of 68°C. Please contact a technician to configure the dishwasher to reach at least 71°C. This is a condition of the rescind notice.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand Inspection
10 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Soiled counter cloths at the cook line were not stored in a sanitizing solution between use. **OUTSTANDING (2024-05-02). Cleaning cloths were still stored on food-contact surfaces, including the countertops and on the cook line. The inspector informed the staff/manager that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use.
- 09. Are chemicals stored and handled in a safe manner?
- Chemical spray bottles were not labelled to indicate their contents. Please label.**OUTSTANDING (2024-05-02). The chemical spray bottles were not labelled to indicate contents. The inspector informed the staff/manager to ensure that all chemicals used in the facility must be properly labelled.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Frozen perishable foods were thawed at room temp. Inserts of frozen curries on the lower shelf of the back prep counter measured 8°C; pails of frozen chicken and fish in standing water near dishwashing area measured 13-16°C. Thaw perishable foods in cooler or under cold running water. Perishable foods were stored at room temp at the cookline. Fried paneer measured 14°C (destroyed). Store perishable foods at 4°C or lower, or 60°C or higher. Perishable sweets in the middle and far display coolers measured 8°C. Please adjust temp to 4°C or lower.**OUTSTANDING (2024-05-02). High-risk food items, including cooked chicken, raw chicken, cooked rice, butter, fried paneer, and cut vegetables, were being stored at room temperature. Raw chicken was being thawed under stagnant water.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher final rinse cycle measured 67°C at the dish level. Please manually sanitize all dishes/equipment until the dishwasher is repaired and measures 71°C at the dish level.**OUTSTANDING (2024-05-02). The maximum temperature of the high-temperature mechanical dishwasher was measured at the dish level using a maximum-registering thermometer to be 68°C. The inspector informed the staff/manager to configure the dishwasher to ensure that it reaches at least 71°C. Otherwise, please contact a technician to configure the dishwasher. The inspector informed the staff/manager that the dishwasher must be tested daily, and its maximum temperature be recorded. Please ensure to record the temperatures of the dishwasher before use every day. A maximum-registering thermometer was not available on-site. Ensure to obtain a maximum-registering thermometer to test the dishwasher at the dish-level.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- A maximum-registering thermometer was not available on-site. Ensure to obtain a thermometer for use.**OBTAIN A MAXIMUM-REGISTERING THERMOMETER.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Sanitizer test strips for chlorine were not provided. Please obtain.**OUTSTANDING (2024-05-02). There were no test strips available during the inspection for the chlorine sanitizer solution. The inspector informed the staff/manager that test strips must be used every time a bleach-water solution is made and must be tested daily before use to ensure that the sanitizer solution has a chlorine concentration between 100-200 ppm. Less than 100 ppm means inadequate sanitization and more than 200 ppm means that chlorine residues could stay in food-contact surfaces, which contaminates food.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There's no hot water at the hand sink in the kitchen. Must provide hot water.**REPEATING VIOLATION**OUTSTANDING (2024-05-02). There was no hot water at all handwashing and dishwashing sinks. The inspector informed the staff/manager that all handwashing sinks must be equipped with sufficient hot water to promote proper handwashing and hand hygiene. Please fix.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand soap was not provided at the bar hand sink. Please provide hand soap in a suitable dispenser.**OUTSTANDING (2024-05-02). The bar handwashing sink was not supplied with soap and paper towels. The inspector informed the staff/manager that all handwashing sinks must be supplied with soap and paper towels in proper dispensers.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The wall behind the prep table in the back prep area was chipped and damaged. Please repair/repaint. Recommend to repair with stainless steel.**FIXED (2024-05-02). The wall was repainted and fixed. Please ensure to monitor and repaint as needed prior to the pain peeling again. Recommended to line the wall with stainless steel.Shelves in the back prep area were lined with aluminum foil. Please remove aluminum foil and regularly clean the shelves.**OUTSTANDING (2024-05-02). The shelves were still lined with aluminum foil. Please remove and clean the shelves.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Cooking utensils (spoons, ladles, etc.) were stored in a pail of dirty, standing water at room temp at the cookline. Please take dirty utensils to the dishwasher to wash.**OUTSTANDING (2024-05-02). Cooking utensils, including spoons, ladles, and tongs, were still stored in a pail of dirty water, standing at room temperature at the cookline. The inspector informed the staff/manager to store the above cooking utensils in an ice bucket or in an approved sanitizer solution between uses.Milk crates were used to store cooked/prepared foods. Please do not use milk crates for this purpose as they are difficult to clean. Obtain proper containers with lids.**FIXED (2024-05-02). Milk crates were still being used to store cooked/prepared foods in the walk-in freezer. The food items were covered in plastic. The milk crates appeared clean during the inspection. The inspector informed the operator to keep the milk crates clean at all times; otherwise, please obtain proper containers that are smooth and easily cleanable with lids.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?