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Persian Plate

104 - 340 Sage Valley Common NW Calgary AB T3R 1T8 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The quat sanitizer solution buckets measured below 100 ppm.2. The quat sanitizer dispenser station was checked and measured below 100 ppm.The quat sanitizer dispenser station was fixed and measured 200 ppm.Fresh quat sanitizer solution buckets were prepared and measured 200 ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There was no quat test strip to measure the sanitizer concentration.Obtain valid quat test strips.
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer solution buckets were measured between 100 to 150 ppm.The used quat sanitizer buckets were discarded and fresh quat sanitizer solution buckets were prepared at 200 ppm.Sanitizer solution buckets must be changed every two hours, and the solution must be tested after placing the wiping cloths in the sanitizer solution.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A food handler was observed washing their hands while wearing a pair of gloves.The food handler was instructed to take off their gloves, wash their hands, and wear new gloves.Guidelines For Proper Glove Use in Food Establishments was sent to the operator.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There was no quat test strip to measure the sanitizer concentration.Obtain valid quat 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?
      • A stainless-steel container was stored on the sink bowl of the back handwashing sink obstructing easy access for food handlers to wash their hands. The back handwashing sinkThe stainless-steel container was promptly removed.Ensure handwashing sinks are accessible at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Black debris were noted along the caulking of the joints at the 3-compartment sink wall.Remove the debris and re-caulk the wall joints.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. There was an opened can of leftover tomato sauce stored in the fridge.Food discarded.Transfer foods from opened cans into food grade containers.2. Rice scoops and tongs were stored in a container on top of the counter.Serving utensils were replaced with new ones and stored in quat sanitizer solution at 200 ppm.Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Temperature of the prep cooler measured 8.4°C. The prep cooler was adjusted and measured 5.3°C.2. Temperature of the standing fridge measured 6.3°C.The thermometers in the refrigerating units measured 55°F.The refrigerating units were adjusted.Ensure the refrigerating units are maintained at 4°C or less at all times.
  6. Initial Inspection

    0 infractions