Skip to content
Loading map…

Miraj Restaurant

310 - 3770 Westwinds Drive NE Calgary AB T3J 5H3 · Food - General

5 inspections

  1. Monitoring Inspection

    6 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • A few unlabeled jars of pickles were observed in the fridge at the front.- Upon inquiry, the owner stated that the pickles were not from an approved source.- The pickle was removed from the fridge.- Always purchase food from approved sources.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A sofa, used as a sleeping arrangement, was observed in the kitchen behind a curtain.- Remove the sofa from the kitchen, eliminate the curtain, and install a wall or barrier that is smooth, non-absorbent, moisture-resistant, and easily cleanable.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food was stored in the prep cooler, which measured at 15 °C.The following food items were discarded during inspection. Boiled potatoes, Cooked onionsCooked garlicMango pickleTomato paste- Food must be kept out of the danger zone (4-60 °C).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ** Update: One of the handwashing sinks was operational**Both hand sink station in the kitchen did not have hot water working during the time of the inspection. - Have the hand sink station repaired so hot water is operating properly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The bottom shelves of the tables used for storing large pots and equipment were dirty with food grime.- Clean the shelves thoroughly and remove the plastic films from the shelving surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The violation still exists*****ONGOING VIOLATION***There was an accumulation of old food debris in grime under equipment and 3-comp sink, and in corners/hard-to-reach areas throughout kitchen. - Please thoroughly clean these areas.
  2. Monitoring Inspection

    14 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Paper towel rolls near hand sinks in the back kitchen were placed directly above clean utensils and food storage areas posing risk of contamination.- Operator is to ensure to remove rolls and restock paper towel in the dedicated dispensers.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Electric fan was stored with clean pots. - Separate non-food equipment away from pot storage.2. Personal items (backpack) were stored on food storage shelves in the dry storage area.- Store personal items separately, away from food storage areas.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1 Bowls were being used as scoops in the bulk bin. - Use proper scoops with handle to scoop bulk supply.2. A personal bike was observed in the kitchen area by the chest freezer in the back. - Have personal items separate from the food area.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottle was not labelled. - Have all chemicals and spray bottles labelled properly.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food was stored in the prep cooler, which measured at 15 °C.The following food items were discarded during inspection. Boiled potatoes, Cooked onionsCooked garlicMango pickleTomato paste- Food must be kept out of the danger zone (4-60 °C).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Both hand sink station in the kitchen did not have hot water working during the time of the inspection. - Have the hand sink station repaired so hot water is operating properly.
    • 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?
      • In the kitchen area, Flies were observed. Observed a bug zapper by the back door. Have pest control and maintain proper documentation. AHS pest control checklist emailed to the operator.
    • 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?
      • Back door was observed open during inspection; staff member closed the back door. - Have the door closed or have an insect screen properly placed at the doorway.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 3 compartment sink faucet had a constant leak.- Have the faucet replaced or repaired.
    • 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***1. Use of duct tape was observed throughout the facility including but not limited to walls, food prep tables, shelf above prep line cooler, and freezer door.- Remove tape from indicated areas so surfaces are smooth, nonporous and easy to clean.
    • 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 VIOLATIONS***1. Ceiling tiles and air vents above the food preparation area were visibly dirty, with dust and debris buildup.- Please clean air vents and ceiling tiles.2. Dust and grease build-up on the ventilation hood in the back kitchen. - Please clean ventilation hood and include regular cleaning of canopy filters in the cleaning schedule.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Red and Green cutting board is disrepair, which is hard to clean. - During inspection staff member discarded the cutting board. - Have cutting boards in good repair, easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***ONGOING VIOLATION***Freezer located in the back area was in disrepair. Freezer door was damaged .- Operator is to ensure freezer door is repaired or replaced to maintain proper temperature.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***ONGOING VIOLATION***There was an accumulation of old food debris in grime under equipment and 3-comp sink, and in corners/hard-to-reach areas throughout kitchen. - Please thoroughly clean these areas.
  3. Demand Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine (bleach) sanitizer solution prepared in the spray bottle was tested at 10 ppm. Operator prepared bleach solution during inspection and concentration was tested at 100 ppm.- As discussed, ensure that sanitizer concentration is regularly checked using available test strips.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Paper towel rolls near hand sinks in the back kitchen were placed directly above clean utensils and food storage areas posing risk of contamination.- Operator is to ensure to remove rolls and restock paper towel in the dedicated dispensers.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal items (jackets, cellphone) were stored on food storage shelves in the dry storage area.- Store personal items separately, away from food storage areas.
    • 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?
      • 1. Electric zapper was observed hanging near food storage areas in the back kitchen. - Operator removed zapper during inspection.2. Visible gaps were noted in the back door - light can be seen coming through gaps at the bottom of the door. - Repair back door or replace weather stripping to ensure that all exterior doors are properly closed to prevent pest entry.
    • 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. Ceiling tiles and air vents above the food preparation area were visibly dirty, with dust and debris buildup.- Please clean air vents and ceiling tiles.2. Dust and grease build-up on the ventilation hood in the back kitchen. - Please clean ventilation hood and include regular cleaning of canopy filters in the cleaning schedule.
    • 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. Raw wooden shelves were observed in the walk-in cooler and above the chest freezers in the back kitchen.- Please paint/seal raw wooden shelves.2. Aluminum foil used on top of cooking range and surrounding food contact surfaces was flaking off and had a buildup of food debris and grease was noted.- Operator is to ensure foil paper is removed from all surfaces.3. Use of duct tape was observed throughout the facility including but not limited to walls, food prep tables, shelf above prep line cooler, and freezer door.- Remove tape from indicated areas so surfaces are smooth, nonporous and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***ONGOING VIOLATION***1. The storage containers used for bulk food and spices had a significant accumulation of food debris.- Thoroughly clean and sanitize these storage containers.2. Dry lentils were stored in a dirty Styrofoam container.- Please obtain a food-grade container that is non-porous and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Freezer located in the back area was in disrepair. Freezer door was damaged and covered in duct tape.- Operator is to ensure freezer door is repaired or replaced to maintain proper temperature.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***ONGOING VIOLATION***There was an accumulation of old food debris in grime under equipment and 3-comp sink, and in corners/hard-to-reach areas throughout kitchen. - Please thoroughly clean these areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a lot of clutter near back door and in dry storage area, with many miscellaneous items. - Please remove/declutter/re-organize and perform deep cleaning of the facility.- Work on removing unnecessary items offsite or away from food prep areas.
  4. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The storage containers used for bulk food and spices had a significant accumulation of food debris.Thoroughly clean and sanitize these storage containers.2. Dry lentils were stored in a dirty Styrofoam container.Please obtain a food-grade container that is non-porous and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *REPEATING VIOLATION*There was an accumulation of old food debris in grime under equipment and in corners/hard-to-reach areas throughout kitchen. Please thoroughly clean these areas.
  5. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer in spray bottle measured between 10 ppm and 50 ppm. Please replace solution as needed when concentration level drops below 100 ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Dishwashing area hand sink was obstructed with a milk crate of food containers sitting on top. Hand washing sinks must be easily accessible at all times - do not obstruct hand washing sinks.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • No hot water at hand sink in dishwashing area. Water shut off due to leak. Please repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of old food debris in grime under equipment and in corners/hard-to-reach areas throughout kitchen. Please thoroughly clean.