Panj-Tara Sweets & Restaurant
1170 - 4150 109 Avenue NE Calgary AB T3N 2B3 · Food - General
7 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The prep line cooler temperature was measured at 6.4 degrees C.The milk, cream and other food products inside the cooler were measured at 7.5 degrees C. * The operator was asked to place the perishable foods like milk and cream inside a working cooler.-Ensure that the perishable food is stored at 4 degrees C or less under refrigeration.-Do not store perishable food items inside the cooler until the temperature reached 4 degrees C or less.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher was measured at maximum temperature of 68.6 degrees C at the dish level after 4 cycles. * The operator was made aware of it and so he called the dishwasher technician. The dishwasher technician came when the inspector was in and after doing some adjustment the dishwasher was measured at 71.4 degrees C at the dish level with the thermometer.-Ensure that the dishwasher is maintaining at least 71 degrees C at the dish level.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cut onions and cucumber stored above the insert fill line. A small container of Chopped Cilantro was still being stored on top of the insert container. * Cut onions, cucumber and chopped cilantro were measured at 8 degrees C.-Ensure that the perishable food items are stored at 4 degrees C or less under refrigeration.-Do not store food containers on top of inserts as effective cooling cannot be done."Previous inspection"A small container of chopped cilantro and cooked cauliflower was observed stored on top of insert containers in the prep line cooler.* Chopped cilantro and cooked cauliflower was measured in between 7-8 degrees C.-Ensure that the perishable food items are stored at 4 degrees C or less under refrigeration.-Do not store food containers on top of inserts as effective cooling cannot be done.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Inspection conducted on December 3, 2025,Dishwasher was observed to be at 64.7 degrees C even after 5 cycles.-Ensure that the dishwasher is maintaining the temperature of at least 71 degrees C.Inspection conducted on October 31,2025The high-temperature mechanical dishwasher was not operating properly. The cycle was running longer than expected, and the unit had to be turned off manually. The operator reported that a technician has been contacted and is scheduled to arrive in two weeks. In the interim, the operator was instructed to implement the two-compartment dishwashing method.-Ensure that for a high temperature dishwasher a reading of greater than 71° C at the dish level is achieved.-Repair the dishwasher as soon as possible. In the interim, ensure that the proper 2-compartment dishwashing method is followed." Previous inspection"The high temperature mechanical dishwasher was not working properly. The wash cycle lasted approximately 45 minutes, and the temperature was measured at 52 degrees C.-Ensure that for a high temperature dishwasher a reading of greater than 71° C at the dish level is achieved.-Repair the dishwasher as soon as possible. In the interim, ensure that the proper 2-compartment dishwashing method is followed.
- 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 baseboard near the electrical panel was peeling and had been secured with duct tape in certain areas.-Repair or replace the damaged baseboard to ensure the surface is smooth and can be easily cleaned and sanitized.Avoid using duct tape, as it is not a clean surface.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cut onions and cucumber stored above the insert fill line. A small container of Chopped Cilantro was still being stored on top of the insert container. * Cut onions, cucumber and chopped cilantro were measured at 8 degrees C.-Ensure that the perishable food items are stored at 4 degrees C or less under refrigeration.-Do not store food containers on top of inserts as effective cooling cannot be done."Previous inspection"A small container of chopped cilantro and cooked cauliflower was observed stored on top of insert containers in the prep line cooler.* Chopped cilantro and cooked cauliflower was measured in between 7-8 degrees C.-Ensure that the perishable food items are stored at 4 degrees C or less under refrigeration.-Do not store food containers on top of inserts as effective cooling cannot be done.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Inspection conducted on October 31,2025The high-temperature mechanical dishwasher was not operating properly. The cycle was running longer than expected, and the unit had to be turned off manually. The operator reported that a technician has been contacted and is scheduled to arrive in two weeks. In the interim, the operator was instructed to implement the two-compartment dishwashing method.-Ensure that for a high temperature dishwasher a reading of greater than 71° C at the dish level is achieved.-Repair the dishwasher as soon as possible. In the interim, ensure that the proper 2-compartment dishwashing method is followed." Previous inspection"The high temperature mechanical dishwasher was not working properly. The wash cycle lasted approximately 45 minutes, and the temperature was measured at 52 degrees C.-Ensure that for a high temperature dishwasher a reading of greater than 71° C at the dish level is achieved.-Repair the dishwasher as soon as possible. In the interim, ensure that the proper 2-compartment dishwashing method is followed.
- 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 baseboard near the electrical panel was peeling and had been secured with duct tape in certain areas.-Repair or replace the damaged baseboard to ensure the surface is smooth and can be easily cleaned and sanitized.Avoid using duct tape, as it is not a clean surface.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
12 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Flour and other food items were being scooped directly from their original bags.-Ensure that once bags are opened, the contents are transferred into clean, food-grade containers with tight-fitting lids to prevent contamination during handling of food.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1)Plastic containers were being used as scoops for bulk food items.-Ensure that scoops with handle are used to provide hand protection for self-serve bulk containers.2) Dirty aprons were observed stored alongside food storage racks.-Ensure that aprons are clean and are stored separately from the food area.3) A dirty cloth was observed being used for the tandoor.-Ensure that clean cloths are used for tandoor.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A cell phone was observed stored on a shelf alongside food containers.*Cell phone was removed.-Ensure that personal items are stored separately from food areas.
- 09. Are chemicals stored and handled in a safe manner?
- Chemical sanitizer spray bottles were not labelled.* Ther operator labeled the chemical spray bottles as bleach and water.-Ensure that chemical bottles are labelled.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A small container of chopped cilantro and cooked cauliflower was observed stored on top of insert containers in the prep line cooler.* Chopped cilantro and cooked cauliflower was measured in between 7-8 degrees C.-Ensure that the perishable food items are stored at 4 degrees C or less under refrigeration.-Do not store food containers on top of inserts as effective cooling cannot be done.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Improper cooling was observed in the facility.The food item Pinni was found cooling in a deep container at room temperature. At the time of inspection (1:05 PM), its internal temperature measured 22.7°C. Upon inquiry, the operator confirmed that the Pinni had been prepared around 6:00 AM and left to cool at room temperature for approximately 7 hours.*The food was discarded.-Ensure that the proper cooling methods are observed: Cooling using shallow pans, ice bath and ice wands.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 1) Improper manual dishwashing practices were observed.The sanitizing step was not being performed during the 2-compartment dishwashing process.*The operator was also taught to make bleach sanitizer solution for the Sani Sink.-Ensure that the proper 2-compartment dishwashing method is followed.Rinse and wash your utensils/equipment in first sink and sanitize them in the second sink by completely submerging them in the sanitizer solution for 1-2 minutes.-Follow one way flow of dishwashing.2) The high temperature mechanical dishwasher was not working properly. The wash cycle lasted approximately 45 minutes, and the temperature was measured at 52 degrees C.-Ensure that for a high temperature dishwasher a reading of greater than 71° C at the dish level is achieved.-Repair the dishwasher as soon as possible. In the interim, ensure that the proper 2-compartment dishwashing method is followed.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The paper towel dispenser at the kitchen hand sink was found empty after the inspector used the last of the paper towels.* A new roll of paper towels was refilled in the paper towel dispenser.-Ensure that the hand sink is properly supplied with hot/cold water, soap and single use paper towels.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Ice-cold water was observed coming from the hot water tap in the washroom sink. Additionally, all hand sinks were taking a long time to produce hot water, even when only the hot water tap was turned on.-Ensure that adequate hot and cold potable water is present.
- 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?
- No pest control was observed in the facility.-Ensure that pest control methods are implemented, and the pest control records are maintained and easily available.The pest control checklist is attached here: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1)Rolling pins were observed stored in a dirty takeaway container. -Ensure that the utensils/equipment are stored in clean containers.2) A large strainer with a broken handle was observed in use.-Ensure that broken utensils/equipment are not stored in the facility to enable safe and sanitary handling of food.3) Utensils were stored in business end down. (handle down).-Ensure that the utensils/equipment are stored business end up (handle up).
- 23. Is the facility maintained in a clean and sanitary condition?
- Ceiling tiles and light covers in various areas in the kitchen was dusty.-Clean the ceiling tilers and light covers.Dirt and debris were noticed in the area behind the dishwasher.-Clean the area.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Initial Inspection
0 infractions
- Demand Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Unable to determine sanitizing temp of high temp dishwasher as it was not turned on/warmed up prior to inspection. Highest temp reached tested was 48C. Please note the sanitizing rinse temp must reach at least 71C at the dish level. Recommend to obtain a waterproof min/max thermometer for this - this thermometer can also be used to monitor food temperatures.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- There were no means to monitor sanitizing rinse temp of the high temp dishwasher. Recommend to obtain a waterproof min/max probe thermometer.
- 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 bathroom door was missing a self-closure device. Please install.2) The electrical panel and several wires were located directly behind the floor mixer. Please construct a cabinet/closet over this area - ensure surfaces are smooth, nonporous and easily cleanable.3) There were gaps between sinks/sink counters and wall backsplash. Please seal gaps.4) There were gaps between the wall and many of the wall panels in the kitchen. Please seal gaps.5) Floor around the floor drain in the dishwashing area and in front of the walk-in cooler was rough and there were gaps around the drain cover. Please properly finish so entire area is smooth, nonabsorbent and easily cleanable.6) Wooden support above grease trap was not finished to promote easy cleaning. Please finish so area is smooth, nonabsorbent, and easily cleanable.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?