Skip to content
Loading map…

Punjab Chaat House

116 - 4850 Westwinds Drive NE Calgary AB T3J 3Z5 · Food - General

7 inspections

  1. Risk Management Inspection

    2 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • **The violations still exist**1. Caulking around the dishwashing sink was damaged and peeling off.- Seal the gap. Replace the caulking and ensure it is made of material that is smooth and easy to clean.**June 18, 2025: Gap was sealed. raw wooden block placed on the side of sink. Please paint.2. There was a communal watering can in the bathroom and toilet paper was not available. - Please remove the watering can and install a bidet or bidet attachment.**June 18, 2025: Toilet roll was placed in the washroom during inspection. Remove the watering can.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Unfinished dry wall was observed near walkin cooler door.- Ensure to finish the dry wall so it is smooth and impervious to moisture.
  2. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **The violation still exists**No probe thermometer was available at the facility. - Please acquire thermometer.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • **The violations still exist**1. Caulking around the dishwashing sink was damaged and peeling off.- Seal the gap. Replace the caulking and ensure it is made of material that is smooth and easy to clean.**June 18, 2025: Gap was sealed. raw wooden block placed on the side of sink. Please paint.2. There was a communal watering can in the bathroom and toilet paper was not available. - Please remove the watering can and install a bidet or bidet attachment.**June 18, 2025: Toilet roll was placed in the washroom during inspection. Remove the watering can.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Unfinished dry wall was observed near walkin cooler door.- Ensure to finish the dry wall so it is smooth and impervious to moisture.
  3. Monitoring Inspection

    8 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **The violation still exists**Food items and utensils (including pots, pans, strainers) were stored on the floor. - Store food items at least 6 inches off the floor and in a sanitary manner.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **The violation still exists**No probe thermometer was available at the facility. - Please acquire thermometer.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • **The violations still exist**1. Caulking around the dishwashing sink was damaged and peeling off.- Seal the gap. Replace the caulking and ensure it is made of material that is smooth and easy to clean.**June 18, 2025: Gap was sealed. raw wooden block placed on the side of sink. Please paint.2. There was a communal watering can in the bathroom and toilet paper was not available. - Please remove the watering can and install a bidet or bidet attachment.**June 18, 2025: Toilet roll was placed in the washroom during inspection. Remove the watering can.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Unfinished dry wall was observed near walkin cooler door.- Ensure to finish the dry wall so it is smooth and impervious to moisture.
    • 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 violation still exists** Floor in the kitchen was worn and in poor condition. Pain was chipped and deteriorated.- Repaint/recoat the kitchen floor.
    • 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 violations till exists**Ceiling tiles and air vents above the food preparation area were visibly dirty, with dust and debris buildup.- Please clean air vents and ceiling tiles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Walkin cooler temperature measure to be 17C.- Perishable food items were transferred to other coolers.- Repair the cooler. 2. Food warmer measured to be 30C- The food items (6-7 patties) in the warmer were discarded- Repair the food warmer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The violation still exists**Accumulation of grime and food debris was observed on cooler doors, over bulk bins, underneath and behind the cooking line and walls.- Please thoroughly clean all these areas.
  4. Risk Management Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food items and utensils (including pots, pans, strainers) were stored on the floor. - Store food items at least 6 inches off the floor and in a sanitary manner.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No probe thermometer was available at the facility. - Please acquire thermometer.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • 1. Caulking around the dishwashing sink was damaged and peeling off.- Seal the gap. Replace the caulking and ensure it is made of material that is smooth and easy to clean.**June 18, 2025: Gap was sealed. raw wooden block placed on the side of sink. Please paint.2. There was a communal watering can in the bathroom and toilet paper was not available. - Please remove the watering can and install a bidet or bidet attachment.**June 18, 2025: Toilet roll was placed in the washroom during inspection. Remove the watering can.
    • 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. Cardboard reused as liner on shelving rack besides the oven was visibly dirty and peeling off.- Operator is to remove cardboard liners to make sure food surfaces are smooth, durable, easily cleanable, and impervious to moisture.2. Floor in the kitchen was worn and in poor condition. Pain was chipped and deteriorated.- Repaint/recoat the kitchen floor.
    • 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. Dust and grease build-up on all the ventilation hoods in the back kitchen.- Please clean ventilation hoods and include routine cleaning in cleaning schedule.2. Ceiling tiles and air vents above the food preparation area were visibly dirty, with dust and debris buildup.- Please clean air vents and ceiling tiles.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of grime and food debris was observed on cooler doors, over bulk bins, underneath and behind the cooking line and walls.- Please thoroughly clean all these areas.
  5. Monitoring Inspection

    13 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. No surface sanitizer was available for food handling areas at the time of inspection. Bleach (chlorine) sanitizer solution was prepared and concentration was tested at 100 ppm.- As discussed, ensure that sanitizer concentration is regularly checked, and sanitizer solution is prepared (1/2 tsp per litre) for use at all times for each food handling area.2. Wet and dirty wash cloths were placed on food contact surfaces and clean utensils.- Operator was instructed to store washcloths in sanitizer solution at all times.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Flour dough prepared in a grey plastic tote was covered with garbage bag. Operator removed garbage bag during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Food products stored in the walk-in cooler and standing coolers were not covered.- Cover all foods to prevent contamination.2. Food items and utensils (including pots, pans, strainers) were stored on the floor. - Store food items at least 6 inches off the floor and in a sanitary manner.3. Single use disposable cups were used as scoops for bulk items were stored in the containers. Scoops were covered in product.- Ensure to use scoops with handles and are stored away from the food product or in a separate food-safe container.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No probe thermometer was available at the facility. - Please acquire thermometer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. A container of open sweet chili sauce and lemon juice was 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. Four paneer patties placed in the oven were partially cooked and held at an internal temperature of 23.2C. Operator was instructed to discard the patties.- Ensure high risk foods are cooked to proper temperaures and held at or above 60C or referigerated at 4C or below.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips were available to check surface sanitizer concentration used at the facility. - Please acquire chlorine 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?
      • 1. Soap dispenser at the kitchen hand sink was broken. No soap was available at the handwashing station.2. Both handwashing stations in the back of the kitchen were blocked. Utensils were placed in the basin of both sinks.ENSURE HAND SINKS ARE UNOBSTRUCED FOR STAFF USE, HAS HOT AND COLD-WATER ACCESS, AND IS STOCKED PROPERLY WITH PAPER TOWELS AND SOAP AT ALL TIMES.
    • 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?
      • Visible gaps were noted in the back door - light can be seen coming through gaps at the bottom of the door. - Repair back door or replace weather stripping to ensure that all exterior doors are properly closed to prevent pest entry.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • 1. Caulking around the dishwashing sink was damaged and peeling off.- Seal the gap. Replace the caulking and ensure it is made of material that is smooth and easy to clean.2. There was a communal watering can in the bathroom and toilet paper was not available. - Please remove the watering can and install a bidet or bidet attachment.
    • 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. Unfinished/raw wooden shelving rack used for spice storage was observed in the back kitchen.- Please paint/seal raw wooden shelves.2. Cardboard reused as liner on shelving rack besides the oven was visibly dirty and peeling off.- Operator is to remove cardboard liners to make sure food surfaces are smooth, durable, easily cleanable, and impervious to moisture.3. Floor in the kitchen was worn and in poor condition. Pain was chipped and deteriorated.- Repaint/recoat the kitchen floor.
    • 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. Dust and grease build-up on all the ventilation hoods in the back kitchen.- Please clean ventilation hoods and include routine cleaning in cleaning schedule.2. Ceiling tiles and air vents above the food preparation area were visibly dirty, with dust and debris buildup.- Please clean air vents and ceiling tiles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Standing cooling besides the dishwashing sink was in disrepair. Ambient temperature was measured at 15.6 degrees Celsius. Operator was asked to remove all food from this cooler and place it in the walk-in cooler.- Make sure to not use the cooler to store food until it is fixed and able to maintain temperature at or below 4C.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of grime and food debris was observed on cooler doors, over bulk bins, underneath and behind the cooking line and walls.- Please thoroughly clean all these areas.
  6. Risk Management Inspection

    1 infraction

    • 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 piping underneath the hand sink in the back cooking area was leaking.Repair this leak.
  7. Initial Inspection

    4 infractions

    • 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 back cooking area did not have soap.Operator supplied soap into the dispenser.
    • 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 piping underneath the hand sink in the back cooking area was leaking.Repair this leak.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The interior of the prep cooler has grime and food debris along the doors.Thoroughly clean and sanitize this prep cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Walls along the storage shelves and next to the prep cooler have an accumulation of food debris and liquid splatter. Thoroughly clean and sanitize these walls.2. The baseboard underneath the 2-compartment sink has peeled from the wall causing a gap between the floor and wall. Dirt has accumulated in this area.Thoroughly clean this area and replace the baseboard.3. The caulking along the 2- compartment sink is worn, molded, and has separated from the wall.Replace this caulking.