Pak Foods
110 - 10960 42 Street NE Calgary AB T3N 2B8 · Food - General
8 inspections
- Demand Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Not all foods that were packaged on-site were labeled to indicate their sources.In addition to the product name, provide the name and contact information of the responsible party.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Risk Management Inspection
3 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Not all foods that were packaged on-site were labeled to indicate their sources.In addition to the product name, provide the name and contact information of the responsible party.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Pre-packaged foods were stored on the floor upstairs.Store foods at least 6 inches off the floor.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A praying mat was stored next to pots. The mat was removed from the food handling area. Keep personal items separately.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Demand Inspection
5 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Prepackaged foods such as Chilgoza (pine nuts) were not labeled to indicate their sources.In addition to the product name, provide the name and contact information of the responsible party.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- There were live insects in a bag of Himalayan basmati rice. All Himalayan basmati rice from the same brand and lot number was removed from sale.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1) There was a pair of sunglasses on the prep table.Sunglasses were removed from the prep table. Store personal items separately.2) Bottled beverages were stored on the floor.Beverages were placed on a shelving unit during the inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There were dishes in the hand sink.Dishes were removed from the hand sink. Ensure hand sinks are always accessible for handwashing.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1) There was old meat debris in the hard-to-reach areas of the band saw and meat grinder.Disassemble equipment to its simplest form. Clean and sanitize all parts thoroughly.2) The electrical cord for the meat grinder was dirty with feather and debris.Clean the electrical cord.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. Concentration of all the chlorine sanitizer spray bottles in the facility was significantly high as the test strips were bleaching out. **Please ensure chlorine sanitizer is maintained at 100ppm at all times (Note: mixing ratio is 1 tablespoon of bleach in 1 liter of water). **Ensure sanitizer concentration is tested using chlorine test strips daily. 2. Cleaning cloths were observed on the meat prep counter. **Please store cleaning cloths in food safe sanitizers, i.e., 100ppm bleach or 200ppm Quats solution.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- During the inspection, staff were observed not changing the gloves between different tasks. Staff cutting the meat, touched multiple food surfaces and then brought new meat from the cooler, which was cut and sold using the same gloves.**Please ensure gloves are changed between different tasks or when visibly soiled to prevent cross contamination.
- 09. Are chemicals stored and handled in a safe manner?
- A spray bottle containing water was not labelled. **Please ensure all spray bottles are clearly labelled with their contents.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There was inadequate lighting in the meat processing area. Staff stated that renovations are in process, and it will take them about 3 weeks to resolve the issue.**Please ensure that adequate lighting is present to keep the facility clean and sanitary.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Cleaning schedule was not available onsite at the time of inspection. **Please ensure cleaning schedule is available onsite and completed daily.2. Duct tape was observed on the lid of the cabinet freezer containing raw meat.**Please remove the duct tape as it is difficult to clean.**Ensure all the surfaces in the facility must be durable, impervious to moisture and easily cleanable.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizing bucket was measured at 10 ppm. Fresh sanitizing solution was prepared at 100 ppm and the cleaning cloths was immersed in it.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Cell phones were placed on the shelves in the kitchen area.Cell phones were promptly removed.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used/wet cleaning cloths were kept on the counter.No sanitizing buckets available at the food preparation area and meat cutting area.Fresh sanitizing bucket were prepared at each prep station at 100 ppm and new 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.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Scoop without handles were stored inside the bulk food containers.Scoops were promptly removed.Use scoops with handle and ensure the handle is not in direct contact with the bulk food.
- 09. Are chemicals stored and handled in a safe manner?
- Chemical spray bottles were not labelled.Spray bottles were promptly labelled to identify their contents.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Large portions of perishable food, such as potatoes, charga, shami caba, and marinated chicken, were stored at room temperature.Charga - 8°C; Shami Caba - 32°C to 37°C; Marinated chicken - 10°C; and diced onions.- Potatoes: 16°C (discarded)Foods were promptly kept in the walk-in cooler.Ensure foods are brought out in small portions that can be used up quickly.
- 20. Do food handlers at the facility have adequate food safety training?
- REPEATED VIOLATIONIt is undetermined if the person in care and control of the kitchen and meat cutting area holds a certificate from a recognized food safety course. Please submit a copy of your food safety certificate.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- One of the ventilation canopy bulbs were out of order making lighting levels inadequate.Replace the bulb to improve the lighting levels and facilitate cleanliness.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?