Punjabi Chulha Restaurant & Sweets
165 - 630 Redstone Drive NE Calgary AB T3N 1L4 · Food - General
8 inspections
- Risk Management Inspection
0 infractions
- Demand Inspection
2 infractions
- 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 test strip to measure the concentration of quat based sanitizing solution for the quat solution at the 2-compartment sink. Obtain quat test strips.**OUTSTANDING (2025-10-31). There were no test strips available for measuring QUAT sanitizer solution. Please obtain the required 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 paper towel in the paper towel dispenser in the washroom. The paper towel dispenser was refilled during the inspection. Please ensure that paper towels are supplied in all handwashing stations at all times.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. No sanitizer was made at the time of inspection. The inspector informed the operator that a contact surface sanitizer must be readily available when handling food.A bucket of sanitizer was made using the quat solution from the dispenser.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Several buckets of sauces were stored on the floor of the walk-in cooler.Please store all foods off the floor.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher temperature was measured at 67C at final rinse cycle.Service the dishwasher and ensure it able to maintain a temperature of 67C at final rinse cycle. Use the 2-compartment sink and follow proper manual dishwashing procedures until the dishwasher is fixed.
- 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 test strip to measure the concentration of quat based sanitizing solution for the quat solution at the 2 compartment sink. Obtain quat test strips.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management 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)?
- The dishwasher was not operational. Please repair.**OUTSTANDING (2024-02-22). Still waiting for a part to complete the repair.**OUTSTANDING (2024-09-12). The mechanical dishwasher was still not functional. The operator mentioned that they were still waiting for a part to complete the repair. The inspector informed the operator that the dishwasher must already be fixed as the issue at hand have been noted a long time ago. Please ensure that the dishwasher is already functional. In the interim, the facility will be conducting manual dishwashing in their compartment sink.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Staff not sanitizing food prep dishes/utensils. Please follow the approved manual dishwashing method for a 2-comp sink: wash with detergent and rinse with clean water in the 1st comp, then sanitize by complete immersion in an approved sanitizer in the 2nd comp. **OUTSTANDING (2022-09-19). The staff was not properly sanitizing food prep dishes/utensils. The staff was noted just washing the dishware with soap and water then rinsing with water, without sanitizing. The inspector informed the staff that a sanitizing step must be properly conducted to complete proper manual dishwashing. Instructions were provided by the inspector on site during the inspection. Please ensure to implement while waiting on the mechanical dishwasher to be repaired.
- 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 walls and ceiling at the samosa station were damaged with chipping paint and drywall. This had been a problem in the past which was repaired, however, it seems to be a repeating issue. Recommend to refinish with durable material such as stainless steel.**Feb 1, 2024: wall between samosa station and walk-in cooler still damaged. Please repair so area is smooth, nonporous and easily cleanable. If wish to finish with stainless steel, please do not use screws to secure panels to wall but rather glue or bolts with smooth heads that do not accumulate food debris.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management 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)?
- The dishwasher was not operational. Please repair.**Feb 22, 2024: still waiting for a part to complete the repair.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Staff not sanitizing food prep dishes/utensils. Please follow the approved manual dishwashing method for a 2 comp sink: wash with detergent and rinse with clean water in the 1st comp, then sanitize by complete immersion in an approved sanitizer in the 2nd comp.
- 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 walls and ceiling at the samosa station were damaged with chipping paint and drywall. This had been a problem in the past which was repaired, however, it seems to be a repeating issue. Recommend to refinish with durable material such as stainless steel.**Feb 1, 2024: wall between samosa station and walk-in cooler still damaged. Please repair so area is smooth, nonporous and easily cleanable. If wish to finish with stainless steel, please do not use screws to secure panels to wall but rather glue or bolts with smooth heads that do not accumulate food debris.
- 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
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 1) Tray of sweets stored on top of the display cooler in the customer area was inadequately covered. Please keep displayed foods protected against customer contamination.2) Bag of onions was stored on the floor in the back hallway. Please store foods at least 6 inches off the floor and in a sanitary manner.3) Tray of food packaging material was stored on the floor under the kitchen trolley with deep fried food and cooked potatoes. Store food containers/packaging materials off the floor.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Burned incents were stored next to food in the kitchen. Please store in separate area away from food and food areas.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The sweets cooler measured 10C. Please adjust temperature so perishable foods are stored at 4C or lower.**Feb 1, 2024: left sweets cooler measured 12C. Please adjust temp so perishable foods are stored at 4C or lower.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Trays of fish pakora were stored at room temp in the back hallway. Internal temps ranged 17-23C (all destroyed). Staff advised they were being cooled. Please practice quick cooling methods and maintain written temp cooling logs.
- 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 not operational. Please repair.
- 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 walls and ceiling at the samosa station were damaged with chipping paint and drywall. This had been a problem in the past which was repaired, however, it seems to be a repeating issue. Recommend to refinish with durable material such as stainless steel.**Feb 1, 2024: wall between samosa station and walk-in cooler still damaged. Please repair so area is smooth, nonporous and easily cleanable. If wish to finish with stainless steel, please do not use screws to secure panels to wall but rather glue or bolts with smooth heads that do not accumulate food debris.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Demand Inspection
7 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 1) A large pot of cooked, peeled whole potatoes was stored in front of the dishwashing area. Temp measured 27-28C. Dishes/equipment were being washed and spray arm was used during time of inspection. Keep perishable foods out of the danger zone and in a sanitary manner (corrected).2) Many pails of sauces, cooked vegetables, curries, were stored unprotected next to the dishwashing area and at room temp. Temps tested as high as 15C (destroyed). Protect foods in storage and keep perishable foods at 4C or lower, or 60C or higher.3) Fly sticky trap was hung above the bread prep table. Move insect traps to areas that will not contaminate food or food surfaces.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) A large pot of cooked, peeled whole potatoes was stored in front of the dishwashing area. Temp measured 27-28C. Dishes/equipment were being washed and spray arm was used during time of inspection. Keep perishable foods out of the danger zone and in a sanitary manner (corrected).2) Many pails of sauces, cooked vegetables, curries, were stored unprotected next to the dishwashing area and at room temp. Temps tested as high as 15C (destroyed). Protect foods in storage and keep perishable foods at 4C or lower, or 60C or higher.3) A probe thermometer was not provided. Recommend to obtain a min/max waterproof probe thermometer that can also be used to monitor food temperatures as well as dishwasher sanitizing temp.4) The sweets cooler measured 10C. Please adjust temperature so perishable foods are stored at 4C or lower.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 1) Sanitizer test strips were not provided for chlorine. Please obtain.2) There were no means to measure the sanitizing temp of the high temp dishwasher. Recommend to obtain a min/max waterproof probe thermometer that can also be used to monitor food temperatures as well as dishwasher sanitizing temp.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hot water was turned off at the kitchen hand sink due to a leak. Please repair.**Feb 13, 2023: water water was leaking. Please repair.**Nov 2, 2023: hot water turned off at supply line due to leak. Please repair. This has been an on-going issue and must be addressed immediately.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Several shelves in the kitchen were wrapped/lined with aluminum foil. Please remove aluminum foil and clean surfaces routinely.**Feb 13, 2023: wire rack wrapped with plastic wrap. Please remove.**Nov 2, 2023: many shelves were wrapped with aluminum foil again.
- 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 walls and ceiling at the samosa station were damaged with chipping paint and drywall. This had been a problem in the past which was repaired, however, it seems to be a repeating issue. Recommend to refinish with durable material such as stainless steel.2) A few floor tile on steps to upper level was loose and groute missing. Please install properly.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Baking sheet pans were stored on the floor between the wall and shelf at the samosa station. Please store food equipment/utensils at least 6 inches off the floor and in a sanitary manner.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?