Pak Foods Restaurant
115 - 10960 42 Street NE Calgary AB T3N 1A6 · Food - General
8 inspections
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Lids were stored on the floor under the staircase.Lids were placed off the floor during the inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring Inspection
10 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1) A bag of rice was stored on the floor under the staircase. 2) Cases of canned food and food in bags and containers were stored on the floor upstairs.Store food at least 6 inches off the floor.3) There was an opened can of tomato paste in the upright cooler.Transfer food from the opened can into a food grade container.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1) There was a cell phone on a food preparation table.2) Knee pads and an apron were placed on sizzling plates and wooden sets. Personal items were taken to a separate area for storage during the inspection. 2) Rice was being soaked in a bowl on the floor.3) There was a bowl of lamb hooves on the floor.Bowls of food were removed from the floor.
- 09. Are chemicals stored and handled in a safe manner?
- A jug of bleach was stored next to spices above the janitorial sink.The jug of bleach was placed below spices during the inspection. Keep food and chemicals separate.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Lamb hooves had thawed at room temperature. The internal food temperature measured 9.5C.Thaw foods in one of the following ways: 1) under cold running water, 2) under refrigeration at 4C or less, 3) as part of the cooking process, or 4) in a microwave.Lamb hooves were cooked during the inspection.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 1) There was no testing equipment for monitoring the high temperature dishwasher at dish level.Provide testing equipment such as a probe thermometer with max registering function. Ensure the final rinse cycle meets at least 71C at dish level.2) This facility did not have chlorine test strips. The operator obtained test strips from the butcher shop in the adjacent unit.Each food establishment must have its own set of test strips.
- 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 soap at the kitchen hand sink.The soap dispenser was refilled during the inspection.
- 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 were water damaged ceiling tiles in the upstairs food storage room.Remove the source of moisture and replace water damaged ceiling tiles.
- 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 wire rack by the stove was lined with bubble wrap and aluminum foil.2) The container with rolling pins, the shelf under the rotating oven and the dish drain rack were lined with aluminum foil.Remove bubble wrap and aluminum foil. Shelf liners that are easily cleanable can be used.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1) A dirty bowl was stored among clean equipment and utensils.The bowl was cleaned and sanitized during the inspection. Keep clean and dirty equipment/ utensils separate.2) A damaged bowl was found in storage.The damaged bowl was discarded.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) The area under the stairwell and the upstairs storage room were disorganized and not accessible.Organize these areas and store items off the floor. All areas must be accessible for cleaning and pest control monitoring.2) The black PVC wall by the upright cooler was dirty with debris.Clean the wall.3) Grease had accumulated on the ventilation hood.Clean the hood.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A ready to use surface sanitizer was not prepared during operation. Sanitizer was not provided in facility. Ensure there is a surface sanitizer provided at all areas where open foods are handled (corrected).
- 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 wire shelf next to the cook line was lined with cardboard wrapped in aluminum foil, or aluminum foil. Please remove liners and conduct regular maintenance. Recommend to line with stainless steel, plexiglass, or other smooth material that is foodgrade and easily cleanable. Do not use plastic corrugated boards.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Initial Inspection
3 infractions
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- A transition table was not installed between the dishwashing sinks and mechanical dishwasher. Enclose the gap so no water leaks down between. Dish racks must easily slide in and out of dishwasher. Please install by July 17, 2024.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Shelving to be installed (provide shelving for dishwash area for dishracks
- 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 floor mixer was set on top of an unfinished, unsealed wooden riser. Please remove.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- Demand Inspection
6 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher not connected to chemicals. Please connect to chemicals and ensure sanitizing temp reaches 71C at dish level. Use min/max waterproof thermometer to monitor sanitizing temp.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- 1) 2 comp sink drain board was not installed. Please secure in place.2) Soap dispenser for kitchen hand sink was installed above a food prep area. Please relocate soap dispenser over the hand sink.3) Cooking equipment were still being connected during time of inspection. Connect all cooking equipment and complete kitchen set up for approval.
- 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 following items were not completed to proper construction or unfinished:1. Drain pipe for hot water tank positionned on floor underneath the 2 comp sink makes cleaning difficult for floor areas underneath. Reposition so it is not on the floor underneath the sinks. 2. Unfinished wall surfaces in storage area underneath the stairwell- joints between concrete and wall surfaces need to be covered properly. Storage area has unsmooth areas, in corner of floor-wall. Ensure it is all smooth for cleaning. 3. Baseboard needed for some walls in kitchen. All wall-floor edges need to be sealed properly to prevent debris to be trapped in the creases. 4. Grease trap is recessed in floor and needs a cover properly that is floor level. 5. Floor transition from restaurant and adjoining grocery store is unfinished. 6. Ceiling tiles (white colored) to be installed in drop t-bar ceiling frame7. Prep tables and shelving to be installed (provide shelving for dishwash area for dishracks)8. Designated handsink in kitchen requires splashguard on both sides of sink basin.
- 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) There were gaps between the stainless steel wall panels behind the cook line. Silicone was used in attempt to fill in gaps but gaps were too large and cannot be properly filled with just silicone. Install stainless steel corner guard (inverted) over gap and use rivet bolts with smooth head to secure to wall (do not use screws as they are difficult to clean).**Ensure all walls and wall/floor joints in the kitchen are properly sealed and finished to promote easy cleaning of area.2) An OSB panel was used to level out the area for the in-floor grease trap. The surface of the wooden board although painted was rough and there were gaps around the floor frame where food debris can accumulate. Recommend to attach aluminum diamond tread panel to wooden board (large enough to cover gaps when in place), install collapsable/recessed pull handle(s) and smooth out edges/corners.
- 23. Is the facility maintained in a clean and sanitary condition?
- Facility requires final cleanup after construction is completed in kitchen and dining areas.
- 26. Have plans for construction or alteration of this facility been submitted for approval?
- Plan approval was not completed for review. Plans submitted were revised by owners and not submitted to AHS.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Could not review food contact surface sanitizer to be used, operator did not have chemical sanitizers/test strips onsiteFor reinspection, provide onsite the sanitizer, and test strips. If cloths are to be re- used onsite for wiping surfaces, also provide designated sanitizer buckets.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Could not test high temperature dishwasher, plumber has to fix an electrical wiring issue. Ensure the dishwasher is repaired and operational for testing for reinspection. Dishwasher must be able to reach 71 deg Celsius at the dishrack level inside during a cycle.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Probe thermometer onsite cannot measure the maximum registering temperature during a cycle. Provided picture of a Deltatrack min/max thermometer for operator to purchase
- 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 following items were not completed to proper construction or unfinished:1. Drain pipe for hot water tank positionned on floor underneath the 2 comp sink makes cleaning difficult for floor areas underneath. Reposition so it is not on the floor underneath the sinks. 2. Unfinished wall surfaces in storage area underneath the stairwell- joints between concrete and wall surfaces need to be covered properly. Storage area has unsmooth areas, in corner of floor-wall. Ensure it is all smooth for cleaning. 3. Baseboard needed for some walls in kitchen. All wall-floor edges need to be sealed properly to prevent debris to be trapped in the creases. 4. Grease trap is recessed in floor and needs a cover properly that is floor level. 5. Floor transition from restaurant and adjoining grocery store is unfinished. 6. Ceiling tiles (white colored) to be installed in drop t-bar ceiling frame7. Prep tables and shelving to be installed (provide shelving for dishwash area for dishracks)8. Designated handsink in kitchen requires splashguard on both sides of sink basin.
- 23. Is the facility maintained in a clean and sanitary condition?
- Facility requires final cleanup after construction is completed in kitchen and dining areas.
- 26. Have plans for construction or alteration of this facility been submitted for approval?
- Plan approval was not completed for review. Plans submitted were revised by owners and not submitted to AHS.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
2 infractions
- 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 following items were not completed to proper construction or unfinished:1. Drain line for walkin cooler drains into dishwash/foodservice sinks. Move drain line to drain to floor drain2. Drain pipe for hot water tank drains to floor, approx 2 feet from floor drain. Drain pipe needs to drain directly onto floor drain. 3. Provide a funnel for floor drain for above drain lines to drain to. 4. Unfinished wall surfaces in various areas- ensure all wall surfaces in kitchen are painted drywall or the FRP panelling. 5. Painted wall surfaces next to proposed location for mixer- recommend more resilent wall surfacing as it will be prone to damage and residue from mixer use. 6. FRP panel- some edges require caulking/sealing. Some caulking is uneven and requires smoothing 7. Baseboard needed for some walls in kitchen. All wall-floor edges need to be sealed8. Some wall joints needs corner caps9. Grease trap is recessed in floor and needs a cover to floor-level10. Floor transition from restaurant and adjoining grocery store is unfinished. 11. Ceiling tiles (white colored) to be installed in drop t-bar ceiling frame12. Prep tables and shelving to be installed
- 26. Have plans for construction or alteration of this facility been submitted for approval?
- Plan approval was not completed for review. Plans submitted were revised by owners and not submitted to AHS.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?