Marhaba Restaurant
323 - 55 Westwinds Crescent NE Calgary AB T3J 5H2 · Food - General
6 inspections
- Monitoring Inspection
1 infraction
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Raw chicken stored over vegetables in the walk in cooler. This was corrected during inspection.Ensure raw meat is stored below or separately from vegetables.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The sanitizing measured to 0ppm.- 100ppm solution was prepared by operator during inspection during inspection
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The facility did not have dishwasher at the time of inspection, the new dishwasher ordered.- Install dishwasher and get in touch with Public Health Inspector. - The facility is currently using single-use disposable dishes and will continue to do so until a dishwasher is installed.
- 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 violation still exists**Spices are ground in the upstairs unfinished storage area. The area is unfinished and does not have an approved hand sink nearby.- Please do not handle any open foods in this area. Take all open foods and conduct all food handling in the kitchen where a hand sink is easily accessible.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- There was uncovered raw chicken stored adjacent and above containers of rice that was soaking in water.Ensure that all food is adeautely covered. Store raw meats away from ready to eat or cooked food to prevent cross contamination.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There was no paper and soap for the hand sink in the kitchen.Ensure that the hand sinks are always stocked with paper towel and soap supplied in a 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?
- Spices are ground in the upstairs unfinished storage area. The area is unfinished and does not have an approved hand sink nearby. Please do not handle any open foods in this area. Take all open foods and conduct all food handling in the kitchen where a hand sink is easily accessible.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Spices are ground in the upstairs unfinished storage area. The area is unfinished and does not have an approved hand sink nearby. Please do not handle any open foods in this area. Take all open foods and conduct all food handling in the kitchen where a hand sink is easily accessible.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- A 2 burner unit was added to the cook line but did not fit under the exhaust canopy. Please remove or reposition equipment so all cooking equipment are positioned under the canopy hood.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Demand Inspection
6 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Staff working at prep lines were rinsing hands at 2 comp dishwashing sink and drying hands on apron. Please make hand sink easily accessible and have staff wash hands at hand sink.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 1) A food prep table is positioned directly next to the kitchen hand sink. Please install a suitable barrier between the hand sink and prep table.2) Cooking equipment is positioned directly next to the 2 comp dishwashing sink with spray arm attachment. Please install a suitable barrier on the 2 comp sink.3) Opened pails of dry food were stored in the unfinished utility closet in the kitchen (next to the garage door). This is not a sanitary area. Please remove pails of food.
- 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 kitchen hand sink was not easily accessible to cook line staff due to positioning of prep tables in front of the hand sink. Please create walkway between prep tables to allow easy access to hand sink.2) Spices are ground in the upstairs unfinished storage area. The area is unfinished and does not have an approved hand sink nearby. Please do not handle any open foods in this area. Take all open foods and conduct all food handling in the kitchen where a hand sink is easily accessible.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- A 2 burner unit was added to the cook line but did not fit under the exhaust canopy. Please remove or reposition equipment so all cooking equipment are positioned under the canopy hood.
- 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 constructed where there used to be a doorway (there is a prep line cooler in front of it now) is not finished and there are unfinished wooden panels and spray foam used. Please finish to promote easy cleaning of area.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The back of the undercounter cooler was not properly finished as there was pressboard and spray foam exposed. Please properly finish so the unit is easily washable/cleanable.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Initial Inspection
7 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Staff working at prep lines were rinsing hands at 2 comp dishwashing sink and drying hands on apron. Please make hand sink easily accessible and have staff wash hands at hand sink.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 1) A food prep table is positioned directly next to the kitchen hand sink. Please install a suitable barrier between the hand sink and prep table.2) Cooking equipment is positioned directly next to the 2 comp dishwashing sink with spray arm attachment. Please install a suitable barrier on the 2 comp sink.3) Opened pails of dry food were stored in the unfinished utility closet in the kitchen (next to the garage door). This is not a sanitary area. Please remove pails of food.
- 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 kitchen hand sink was not easily accessible to cook line staff due to positioning of prep tables in front of the hand sink. Please create walkway between prep tables to allow easy access to hand sink.2) Spices are ground in the upstairs unfinished storage area. The area is unfinished and does not have an approved hand sink nearby. Please do not handle any open foods in this area. Take all open foods and conduct all food handling in the kitchen where a hand sink is easily accessible.
- 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?
- Mouse droppings were noted in the converted storage area under the staircase. Please clean and sanitize all areas contaminated by droppings.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- A 2 burner unit was added to the cook line but did not fit under the exhaust canopy. Please remove or reposition equipment so all cooking equipment are positioned under the canopy hood.
- 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) The wall constructed where there used to be a doorway (there is a prep line cooler in front of it now) is not finished and there are unfinished wooden panels and spray foam used. Please finish to promote easy cleaning of area.2) The men's bathroom door was missing a self-closure device. Please install. Please note that if the kitchen door is to remain open across from the women's bathroom door, that a self-closure device would also be required on the women's bathroom door.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1) The back of the undercounter cooler was not properly finished as there was pressboard and spray foam exposed. Please properly finish so the unit is easily washable/cleanable.2) There was duct tape wrapped around the handle of the walk-in cooler. Please remove and properly repair as necessary.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?