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Original Sweets and Catering

560 - 6520 Falconridge Boulevard NE Calgary AB T3J 3W6 · Food - General

13 inspections

  1. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **The violation still exists**Wet and dirty washcloths were stored on food prep tables in the kitchen. - Operator was instructed to store washcloths in sanitizer solution at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two frying pans containing cooked food were stored above the fill line in the prep cooler (11C external temperature of foods). Do not store food above the fill line in the prep cooler. Ensure that all potentially hazardous, high risk foods are stored at 4C or less.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***The violation still exists. The overall cleanliness was poor. Hard to reach areas, shelving units and dry food storage containers.- Thoroughly clean the facility.
  2. Demand Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **The violation still exists**Wet and dirty washcloths were stored on food prep tables in the kitchen. - Operator was instructed to store washcloths in sanitizer solution at all times.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **The violation still exists**Clean pots, metal trays, and other utensils were observed stored underneath the 2-comp sink and underneath the food prep table and in direct contact with the floor. - Operator is to remove all equipment and utensils from the floor, properly clean and sanitize them.- Ensure food items, equipment's, and utensils are stored at least 6 inches (15 cm) off the floor.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility did not have max/min waterproof thermometer to check dishwasher internal temperature.- Obtain a max/min waterproof thermometer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **The violation still exists**The hand sink in the front service area was not supplied with paper towels in a dispenser. - Please restock paper towel dispenser with suitable paper towels at each sink.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food handling permit has expired and payment is past due. Please renew your food handling permit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A two compartment sink near dishwasher was overflowing with dirty dishes. - Ensure to keep to a level where dishes do not overflow and cause contamination to other food items or clean utensils nearby.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The overall cleanliness was poor. Hard to reach areas, knives storage drawer at food prep table in the kitchen, shelving units with dry food storage containers.- Thoroughly clean and organize the facility.
  3. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **The violation still exists**Wet and dirty washcloths were stored on food prep tables in the kitchen. - Operator was instructed to store washcloths in sanitizer solution at all times.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **The violation still exists**Clean pots, metal trays, and other utensils were observed stored underneath the 2-comp sink and underneath the food prep table and in direct contact with the floor. - Operator is to remove all equipment and utensils from the floor, properly clean and sanitize them.- Ensure food items, equipment's, and utensils are stored at least 6 inches (15 cm) off the floor.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility did not have max/min waterproof thermometer to check dishwasher internal temperature.- Obtain a max/min waterproof thermometer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **The violation still exists**The hand sink in the front service area was not supplied with paper towels in a dispenser. - Please restock paper towel dispenser with suitable paper towels at each sink.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A two compartment sink near dishwasher was overflowing with dirty dishes. - Ensure to keep to a level where dishes do not overflow and cause contamination to other food items or clean utensils nearby.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The overall cleanliness was poor. Hard to reach areas, knives storage drawer at food prep table in the kitchen, shelving units with dry food storage containers.- Thoroughly clean and organize the facility.
  4. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet and dirty washcloths were stored on food prep tables in the kitchen. - Operator was instructed to store washcloths in sanitizer solution at all times.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Clean pots, metal trays, and other utensils were observed stored underneath the 2-comp sink and underneath the food prep table and in direct contact with the floor. - Operator is to remove all equipment and utensils from the floor, properly clean and sanitize them.- Ensure food items, equipment's, and utensils are stored at least 6 inches (15 cm) off the floor.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink in the front service area was not supplied with paper towels in a dispenser. - Please restock paper towel dispenser with suitable paper towels at each sink.
    • 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?
      • Pest control reports were not available at the facility.- Please provide pest control reports.
  5. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Bleach (chlorine) sanitizer solution in a spray bottles, initially prepared for use in the kitchen was tested at 0 ppm. Staff prepared chlorine sanitizer solution during inspection and concentration was tested at 100 ppm.- As discussed, ensure that sanitizer concentration is regularly checked, and sanitizer solution is prepared for use at all times for each food handling area.2. Wet and dirty washcloths were stored on food prep tables in the kitchen. - Operator was instructed to store washcloths in sanitizer solution at all times.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Food in the walk-in cooler were not covered.- Cover all foods to prevent contamination.2. Food buckets in the walk-in cooler and kitchen were stored on the floor. - Store food items at least 6 inches off the floor and in a sanitary manner.3. Clean pots, metal trays, and other utensils were observed stored underneath the 2-comp sink and underneath the food prep table and in direct contact with the floor. - Operator is to remove all equipment and utensils from the floor, properly clean and sanitize them.- Ensure food items, equipment's, and utensils are stored at least 6 inches (15 cm) off the floor.4. Scoops for bulk items were stored in the containers, with handles covered in product. - Ensure to use scoops with handles and are stored away from the food product or in a separate food-safe container.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles containing chlorine (bleach) surface sanitizer were not labelled. - As discussed, all bottles and containers containing chemicals should be appropriately labeled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Three containers of open Szechwan sauce were observed stored at room temperature, despite label indicating that refrigeration is required after opening. - Operator voluntarily discarded the product.- Ensure to store all food items as per manufacturer's instructions.2. Improper thawing of raw chicken and raw fish was observed in stagnant water in each compartment of the 2-comp prep sink. Raw fish and chicken measured 0.9C and -1.7C respectively. Operator was instructed to store fish in cooler and thaw chicken under cold running water. - THAW FROZEN FOOD USING SAFE METHODS: In a cooler at 4°C or below, under cold running water, or during the cooking process.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Operator was not able to demonstrate proper use of the 2-compartment sink for dishwashing purposes of larger utensils. Proper sanitizing step was not followed.- Operator was informed on how to properly use the 2-comp sink for sanitization.- Ensure to fully submerge all dishes, utensils, and equipment in the available 100-ppm chlorine solution for at least 2 minutes to sanitize.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. No test strips for dishwashing and surface sanitizer were available in facility at the time of inspection.- Acquire test strips to check sanitizer concentration.2. Dishwasher temperature was measured to be 71.8C after running multiple cycles. Waterproof thermometer was not available at the facility to test dishwasher temperature.- Please ensure to regularly monitor dishwasher temperature and repair dishwasher if needed.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink in the front service area was not supplied with paper towels in a dispenser. - Please restock paper towel dispenser with suitable paper towels at each sink.
    • 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?
      • Pest control reports were not available at the facility.- Please provide pest control reports.
  6. Demand Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food in the walk-in cooler were not covered.Cover all foods to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The door of the sweet display cooler close to the entrance was broken. Strip curtain was used as a temporary door for the cooler. Temperature of the sweets were at 10C. The inspector informed the operator to move the sweet to a working cooler during the inspection.Repair the broken door
  7. Demand Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Cardboard cups were used as scoops and stored in the dry storage bins.Cardboard cups cannot be properly cleaned and sanitize. Please utilize proper scoops with handles.2. Food was being stored directly in non-food grade plastic bags.Please ensure food is stored in food-grade bags or containers.
    • 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.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The sweets cooler doors were dirtied with food debris.Thoroughly clean this equipment.
  8. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Cardboard cups were used as scoops and stored in the dry storage bins.Cardboard cups cannot be properly cleaned and sanitize. Please utilize proper scoops with handles.2. Food was being stored directly in non-food grade plastic bags.Please ensure food is stored in food-grade bags or containers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The temperature of the white rice stored on the stove was 27C.2. The temperature of chicken curry stored on the stove was 24C.Ensure high risk foods are stored at below 4C or above 60C at all times.These food items were discarded.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was a bag of chicken keema being defrosted at room temperature on the prep table.Please ensure that food is thawed through proper procedures.- Under cold running water- Under refrigeration- By microwave;- or as a part of the cooking process.Staff placed the food item into the cooler.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The sweets cooler doors were dirtied with food debris.Thoroughly clean this equipment.
  9. Risk Management Inspection

    13 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • The facility was obtaining and serving food from an unapproved source.ACTION:Discard all foods from unapproved sources. Obtain foods from approved sources only.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Food storage shelves for canned and dry foods were heavily contaminated with old food debris, garbage, and used paper towels. 2) Glass cleaner was used to clean food preparation surfaces at the cook line and preparation line cooler, and surfaces were not rinsed and sanitized after use.3) The interior of the preparation line cooler was disorganized and contaminated with old or spoiled hanging food debris and spillage, and a dirty cleaning cloth was stored inside among open containers and packages of food. 4) There was an accumulation of grease and old food debris on the surfaces of many kitchen equipment and coolers particularly on, under, and around the door handles. The surfaces of the cooking line equipment including the frequently touched temperature dials had a heavy accumulation of char and/or old food debris. The food trolley for the sweets department was heavily contaminated with food debris.5) Counter cloths contaminated with visible food debris were left on food preparation counters and shelves. ACTION:1) Clean and sanitize food storage shelves and ensure garbage is properly disposed of in garbage containers.2) Ensure all food contact surfaces such as preparation line counters and tables are properly washed, rinsed, and sanitized with a foodgrade sanitizer.3) Thoroughly clean and sanitize the interior of the preparation line cooler, the door handles and surfaces of all kitchen equipment and coolers, the cook line equipment, the sweets food trolley, and all other food equipment to remove all food debris, grease, grime, char, and contaminants.4) Remove heavily soiled counter cloths and provide a supply of clean cloths as needed. Keep used cleaning cloths fully immersed in an approved sanitizing solution between uses.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A murky bowl of water was used for rinsing fingers at the cook line.ACTION:Remove finger bowls and wash hands at designated hand washing stations.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) Kitchen staff were utilizing garbage containers to balance trays and bins of food during food preparation.2) A milk crate containing processed onions was stored directly on the kitchen floor.3) Uncovered pails of cooked chickpeas were cooling on the floor around the cook line hand sink. 4) The 2 compartment sink across the naan station had an accumulation of grease and dried food debris and was not cleaned and sanitized prior to use for food processing. 5) A chemical spray bottle was stored on a shelf above thawing fish.6) Cooked potatoes in milk crates were stored directly on the floor in the walk-in cooler. 7) Whole raw vegetables and other foods food items were stacked loose and unprotected on top of uncovered, cooked foods in the walk-in cooler. 8) Bag of ginger root was stored on the floor under the preparation line cooler. 9) The interior of the preparation line cooler was disorganized and contaminated with old or spoiled hanging food debris and spillage, and a dirty cleaning cloth was stored inside among open containers and packages of food. 10) Open foods were left inside their original cans in the preparation line cooler. 11) Pieces of cut meat were stored loose in the chest freezer and some had fallen to the bottom of the unit. ACTION:1) Prepare foods on sanitary food surfaces such as food preparation counters and tables.2) Remove all milk crates for loose foods storage. Obtain easy-to-clean, foodgrade containers with covers to protect foods in storage, and store foods at least 6 inches off the floor.3) Cool foods in a sanitary manner, and away from sources of contamination.4) Ensure the 2 compartment food processing sink is cleaned and sanitized prior to each use, especially between processing raw and ready-to-eat foods.5) Store chemicals in a manner that will not contaminate foods or food surfaces.6) Transfer unused portions of canned food into acceptable food grade containers.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Staff were hanging and storing personal jackets, bags, hats, and other effects in the kitchen on food storage racks next to and touching food and food utensils, and on top of foods on food storage shelves. 2) A large tray of sweets stored on top of the front display cooler was not protected against customer contaminationACTION:1) Store personal items in separate areas to prevent the contamination of public food and food areas.2) Protect displayed foods from customer contamination by covering them or installing appropriate sneeze guards.
    • 09. Are chemicals stored and handled in a safe manner?
      • A chemical spray bottle labelled for bleach and water at the main cook line contained glass cleaner. ACTION:Ensure that chemical bottles are properly labelled to indicate their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Raw chicken and fish were thawed in standing warm water contaminated with floating foreign matter in a 2 compartment sink. The temperature of the raw chicken and fish measured between 12°C and 13°C. 2) Several pans of cheese pakora measuring between 19°C and 20°C were left unattended and cooling at room temperature for more than 6 hours since the morning. 3) A probe thermometer to monitor temperatures of foods was not provided. ACTION:1) Quickly thaw potentially hazardous foods in a manner that will prevent the rapid growth of pathogenic bacteria. Food may be thawed:i. under refrigeration at 4C (40F) 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) Discard the cheese pakora and practice approved quick-cooling methods for high-risk foods. Quick-cooling shall be cooled from 60°C (140°F) to 20°C (70°F) or less within two hours and then from 20°C (70°F) to 4°C (40°F) or less within 4 hours.3) Obtain a probe thermometer that can be used to monitor foods between 0°C and 100°C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Large cooking pots, food storage bins, and other food equipment were not sanitized in the manual dish washing process.ACTION:Ensure that staff are following the proper manual dishwashing method. Food equipment should be:1. Thoroughly scraped clean of visible foreign materials and food scraps;2. Washed in the first compartment sink in detergent solution capable of removing grease and food particles and that is maintained at a temperature of not less than 45°C (113°F);3. Rinsed in the first compartment sink in clean potable water maintained at a temperature of not less than 45°C (113°F); and4. Sanitized in the second compartment sink by immersion, in one of the following methods:a. for at least 2 minutes in water at a temperature of at least 77°C (171°F);b. for at least 2 minutes in a chlorine solution of 100 - 200 mg/L available chlorine at a temperature of not less than 45°C (113°F);c. for at least 2 minutes in a solution containing a quaternary ammonium compound having a strength of not higher than 200 mg/L consistent with efficacy at a temperature of not less than 45°C (113° F);d. for at least 2 minutes in a solution containing not higher than 25 mg/L iodine at a temperature of not less than 45°C (113°F); ore. in accordance with any other method that has been scientifically proven to produce results equivalent to those achieved by use of any of the methods in this subclause.5. air-dried.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • 1) The paper towel dispensers in both the male and female public bathrooms were empty, and rolls of paper towels were stored on the sink counters. 2) The toilet paper dispenser in the female bathroom was empty, and a large roll of toilet paper was stored on top of the dispenser. ACTION:1) Provide paper towels in suitable dispensers and ensure the dispensers are stocked at all times.2) Place toilet paper in appropriate holders and dispensers to avoid direct handling of the entire roll.
    • 20. Do food handlers at the facility have adequate food safety training?
      • 1) There were 7 staff members working in the kitchen and no one held a certificate from a recognized food safety course. 2) There was a general lack of food safety and sanitation knowledge by all members of staff.ACTION:1) The main cook and the main sweets maker, 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.2) 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.
    • 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 naan station was positioned directly in front of an electrical panel where there was exposed, unfinished wood, wires, and pipes. ACTION:Either construct a smooth, washable barrier or wall that extends the entire back wall from the end of the cook line to the corner behind the naan station, or entirely remove all open foods and relocate all open food handling from this area to another area in the kitchen approved by an Executive Officer of Alberta Health Services.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Utensils were stored in a pail of standing pail of murky water at room temperature at the cook line.2) The knives, spatulas, and other utensils in the storage drawers at the sweets preparation counter were heavily contaminated with food debris. ACTION:Clean and sanitize utensils and knives as needed and store all food preparation utensils in a sanitary manner.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was an accumulation of food debris, dirt, and garbage on the floor throughout the kitchen in food preparation areas, under shelving units, preparation counters, and food processing equipment, and in the dishwashing area.2) The walls in the food preparation areas particularly behind the cook line, naan station, and around the main line cooler were contaminated with old, dried food splatter. 3) The kitchen was cluttered and disorganized particularly in the sweets preparation area and storage corner, and in the dishwashing area4) There was an offensive urine odour in both the male and female public bathrooms. ACTION:1) Thoroughly clean the floors and walls of the entire facility to remove all grease, grime, and contaminants. Pull equipment away from walls for easy cleaning along baseboards.2) Remove clutter and organize the entire kitchen and dishwashing area to allow for proper cleaning and pest control. 3) Thoroughly clean both the male and female public bathrooms to remove any offensive odour.
  10. Risk Management Inspection

    0 infractions

  11. Demand Inspection

    13 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • The facility was obtaining and serving food from an unapproved source.ACTION:Discard all foods from unapproved sources. Obtain foods from approved sources only.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Food storage shelves for canned and dry foods were heavily contaminated with old food debris, garbage, and used paper towels. 2) Glass cleaner was used to clean food preparation surfaces at the cook line and preparation line cooler, and surfaces were not rinsed and sanitized after use.3) The interior of the preparation line cooler was disorganized and contaminated with old or spoiled hanging food debris and spillage, and a dirty cleaning cloth was stored inside among open containers and packages of food. 4) There was an accumulation of grease and old food debris on the surfaces of many kitchen equipment and coolers particularly on, under, and around the door handles. The surfaces of the cooking line equipment including the frequently touched temperature dials had a heavy accumulation of char and/or old food debris. The food trolley for the sweets department was heavily contaminated with food debris.5) Counter cloths contaminated with visible food debris were left on food preparation counters and shelves. ACTION:1) Clean and sanitize food storage shelves and ensure garbage is properly disposed of in garbage containers.2) Ensure all food contact surfaces such as preparation line counters and tables are properly washed, rinsed, and sanitized with a foodgrade sanitizer.3) Thoroughly clean and sanitize the interior of the preparation line cooler, the door handles and surfaces of all kitchen equipment and coolers, the cook line equipment, the sweets food trolley, and all other food equipment to remove all food debris, grease, grime, char, and contaminants.4) Remove heavily soiled counter cloths and provide a supply of clean cloths as needed. Keep used cleaning cloths fully immersed in an approved sanitizing solution between uses.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A murky bowl of water was used for rinsing fingers at the cook line.ACTION:Remove finger bowls and wash hands at designated hand washing stations.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) Kitchen staff were utilizing garbage containers to balance trays and bins of food during food preparation.2) A milk crate containing processed onions was stored directly on the kitchen floor.3) Uncovered pails of cooked chickpeas were cooling on the floor around the cook line hand sink. 4) The 2 compartment sink across the naan station had an accumulation of grease and dried food debris and was not cleaned and sanitized prior to use for food processing. 5) A chemical spray bottle was stored on a shelf above thawing fish.6) Cooked potatoes in milk crates were stored directly on the floor in the walk-in cooler. 7) Whole raw vegetables and other foods food items were stacked loose and unprotected on top of uncovered, cooked foods in the walk-in cooler. 8) Bag of ginger root was stored on the floor under the preparation line cooler. 9) The interior of the preparation line cooler was disorganized and contaminated with old or spoiled hanging food debris and spillage, and a dirty cleaning cloth was stored inside among open containers and packages of food. 10) Open foods were left inside their original cans in the preparation line cooler. 11) Pieces of cut meat were stored loose in the chest freezer and some had fallen to the bottom of the unit. ACTION:1) Prepare foods on sanitary food surfaces such as food preparation counters and tables.2) Remove all milk crates for loose foods storage. Obtain easy-to-clean, foodgrade containers with covers to protect foods in storage, and store foods at least 6 inches off the floor.3) Cool foods in a sanitary manner, and away from sources of contamination.4) Ensure the 2 compartment food processing sink is cleaned and sanitized prior to each use, especially between processing raw and ready-to-eat foods.5) Store chemicals in a manner that will not contaminate foods or food surfaces.6) Transfer unused portions of canned food into acceptable food grade containers.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Staff were hanging and storing personal jackets, bags, hats, and other effects in the kitchen on food storage racks next to and touching food and food utensils, and on top of foods on food storage shelves. 2) A large tray of sweets stored on top of the front display cooler was not protected against customer contaminationACTION:1) Store personal items in separate areas to prevent the contamination of public food and food areas.2) Protect displayed foods from customer contamination by covering them or installing appropriate sneeze guards.
    • 09. Are chemicals stored and handled in a safe manner?
      • A chemical spray bottle labelled for bleach and water at the main cook line contained glass cleaner. ACTION:Ensure that chemical bottles are properly labelled to indicate their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Raw chicken and fish were thawed in standing warm water contaminated with floating foreign matter in a 2 compartment sink. The temperature of the raw chicken and fish measured between 12°C and 13°C. 2) Several pans of cheese pakora measuring between 19°C and 20°C were left unattended and cooling at room temperature for more than 6 hours since the morning. 3) A probe thermometer to monitor temperatures of foods was not provided. ACTION:1) Quickly thaw potentially hazardous foods in a manner that will prevent the rapid growth of pathogenic bacteria. Food may be thawed:i. under refrigeration at 4C (40F) 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) Discard the cheese pakora and practice approved quick-cooling methods for high-risk foods. Quick-cooling shall be cooled from 60°C (140°F) to 20°C (70°F) or less within two hours and then from 20°C (70°F) to 4°C (40°F) or less within 4 hours.3) Obtain a probe thermometer that can be used to monitor foods between 0°C and 100°C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Large cooking pots, food storage bins, and other food equipment were not sanitized in the manual dish washing process.ACTION:Ensure that staff are following the proper manual dishwashing method. Food equipment should be:1. Thoroughly scraped clean of visible foreign materials and food scraps;2. Washed in the first compartment sink in detergent solution capable of removing grease and food particles and that is maintained at a temperature of not less than 45°C (113°F);3. Rinsed in the first compartment sink in clean potable water maintained at a temperature of not less than 45°C (113°F); and4. Sanitized in the second compartment sink by immersion, in one of the following methods:a. for at least 2 minutes in water at a temperature of at least 77°C (171°F);b. for at least 2 minutes in a chlorine solution of 100 - 200 mg/L available chlorine at a temperature of not less than 45°C (113°F);c. for at least 2 minutes in a solution containing a quaternary ammonium compound having a strength of not higher than 200 mg/L consistent with efficacy at a temperature of not less than 45°C (113° F);d. for at least 2 minutes in a solution containing not higher than 25 mg/L iodine at a temperature of not less than 45°C (113°F); ore. in accordance with any other method that has been scientifically proven to produce results equivalent to those achieved by use of any of the methods in this subclause.5. air-dried.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • 1) The paper towel dispensers in both the male and female public bathrooms were empty, and rolls of paper towels were stored on the sink counters. 2) The toilet paper dispenser in the female bathroom was empty, and a large roll of toilet paper was stored on top of the dispenser. ACTION:1) Provide paper towels in suitable dispensers and ensure the dispensers are stocked at all times.2) Place toilet paper in appropriate holders and dispensers to avoid direct handling of the entire roll.
    • 20. Do food handlers at the facility have adequate food safety training?
      • 1) There were 7 staff members working in the kitchen and no one held a certificate from a recognized food safety course. 2) There was a general lack of food safety and sanitation knowledge by all members of staff.ACTION:1) The main cook and the main sweets maker, 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.2) 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.
    • 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 naan station was positioned directly in front of an electrical panel where there was exposed, unfinished wood, wires, and pipes. ACTION:Either construct a smooth, washable barrier or wall that extends the entire back wall from the end of the cook line to the corner behind the naan station, or entirely remove all open foods and relocate all open food handling from this area to another area in the kitchen approved by an Executive Officer of Alberta Health Services.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Utensils were stored in a pail of standing pail of murky water at room temperature at the cook line.2) The knives, spatulas, and other utensils in the storage drawers at the sweets preparation counter were heavily contaminated with food debris. ACTION:Clean and sanitize utensils and knives as needed and store all food preparation utensils in a sanitary manner.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was an accumulation of food debris, dirt, and garbage on the floor throughout the kitchen in food preparation areas, under shelving units, preparation counters, and food processing equipment, and in the dishwashing area.2) The walls in the food preparation areas particularly behind the cook line, naan station, and around the main line cooler were contaminated with old, dried food splatter. 3) The kitchen was cluttered and disorganized particularly in the sweets preparation area and storage corner, and in the dishwashing area4) There was an offensive urine odour in both the male and female public bathrooms. ACTION:1) Thoroughly clean the floors and walls of the entire facility to remove all grease, grime, and contaminants. Pull equipment away from walls for easy cleaning along baseboards.2) Remove clutter and organize the entire kitchen and dishwashing area to allow for proper cleaning and pest control. 3) Thoroughly clean both the male and female public bathrooms to remove any offensive odour.
  12. Risk Management Inspection

    0 infractions

  13. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Previous violation from 2022-06-28:1) Counter cloths that were visibly contaminated with food debris were not stored in a sanitizing solution between use.2) Food prep surfaces including areas where raw meat/seafood were handled were only cleaned with a sanitizing solution. Please ensure that surfaces are washed with detergent/degreaser, rinsed with clean water, then sanitized with an approved sanitizer.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Cleaning cloths were kept on the counter.2. No sanitizing bucket available.3. Sanitizer spray bottles were measured at 0 ppm and 50 ppm respectively.Sanitizer buckets were prepared at 100 ppm and cleaning cloths were kept therein.Cleaning cloths should be frequently cleaned and when not in use kept in a sanitizing solution at the required concentration to prevent the growth of harmful microorganisms.2. Potato slicer was cleaned and sanitized daily.Ensure potato slicer is dismantled then cleaned, rinsed and sanitized with an approved sanitizing solution or dishwasher.Ensure surfaces are washed with detergent/degreaser, rinsed with clean water, then sanitized with an approved sanitizer.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Food in the walk-in cooler were uncovered.2. Spice containers were insanitary.3. Scoops without handle were being used.Previous violations from 2023-06- 28:1) Peeled onions and peeled cooked potatoes were stored in milk crates and directly on the floor in the walk-in cooler. Do not use milk crates for loose food storage. Store foods at least 6 inches off the floor and in a sanitary manner.2) There were many trays and containers of food in the walk-in cooler that were not covered or improperly covered with plastic wrap that had become loose and had fallen into food. Please obtain proper lids to cover foods.3) Containers of food were balanced and stacked on top of each other without lids or barriers between inside the walk-in cooler. Obtain proper lids and protect foods in storage.4) Deep fried foods were stored in rubber non-foodgrade containers. Please remove containers and obtain proper containers that are safe for food storage.5) Open/unprotected staff personal food were stored among/next to foods for public consumption in the walk-in cooler. Organize cooler. Provide a separate area for staff food storage.6) Opened bags of dry ingredients were stored on the floor the corner of the kitchen. 7) Dirty counter cloths were thrown on top of containers of spices.8) Bags of flour were stacked up next to the drain board in the dishpit. There were miscellaneous items (grease filters, dirty cardboard boxes, etc.) stored on top of the bags of flour and chemicals (oven cleaner, skin moisturizer) next to the bags too. Store foods safely and separately away from sources of contamination.9) The bags of many dry ingredients were ripped, punctured, damage while in storage. This was likely due to mishandling on site or improper storage of miscellaneous items on top of these items (used knives and cutting boards stored on top of food and bags of potatoes in this area). Ensure foods are protected against contamination. Prepare foods on designated surfaces.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Staff cell phones were placed directly on food prep counter.2. Opened canned Sarso Ka Saag was kept in the prep cooler.3. Frozen raw chickens were stored above cooked ground chicken.4. Scoops without handles were being used and stored inside the bulk food container.Phones were immediately removed. Ensure phones are stored in staff storage area. Non-food items must be stored separately from food preparation areas.Once a food can is opened remove food from the can and store in a food-grade container.Frozen raw chickens were promptly stored below. Frozen food should be stored below ready-to-eat food.Scoops were promptly removed.Use scoops with handles and ensure the handle is not in direct contact with the bulk food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Hot foods including potatoes sauce and chickpeas in pots and pans were left on the stove with burners turned off. Food measured at 35°C was discarded. Chickpeas were reheated above 74°C.Store hot perishable foods at 60°C or above.Keep burners on low to maintain temperature.2. Chickens were brought out in large quantities.Chickens were placed in the walk-in cooler.Ensure chickens are brought out in small quantities during prep.3. Opened lemon juice was stored underneath the counter at the dry storage area.Lemos juices were discarded.
    • 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 kitchen hand sink was empty. Please restock.2) A paper towel dispenser was not provided at the new front service hand sink. Please install.
    • 20. Do food handlers at the facility have adequate food safety training?
      • 1) There was more than 5 food handlers on site and no one was certified in food safety. Designate a manager per shift and ensure this person is certified in a recognized food safety course.2) There was a general lack of food safety awareness by staff on site. Please ensure that all staff complete the AHS basic food safety course. There is no charge for this course.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Edges of particle board shelves in the kitchen were not properly finished to promote easy cleaning. Please replace/properly finish all shelves.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Recurring violations:1. Cooler door handles were accumulated with food deposits.2. Underneath the counters and hard to reach areas were accumulated with food deposits.Previous violations:1) There was an accumulation of old food debris under the cook line and prep areas. Please thoroughly clean.2) Area for bread prep with rolling pin storage was covered with grease and old/discoloured food debris. Please clean and keep clean.3) Foods were thrown into the upright freezers without care or organization. There were loose foods that had fallen out of loosely tied grocery bags. Fish and desserts were stored next to each other. Food debris accumulated on the bottom of the freezer.4) There was an accumulation of food debris and garbage under the dry ingredient storage shelves. Please clean.5) There were miscellaneous items (empty bottles/cans, dirty counter cloths, food containers, old food equipment, etc.) stored on drain rack in dishpit. Clean and organize this area for dishwashing.6) There was an accumulation of dust on the kitchen air change units and ceiling tiles. Please clean.7) Many shelves in the kitchen were disorganized with storage of food and miscellaneous items. Declutter and organize.