Punjabi Sweet House & Restaurant
113 - 216 Saddletowne Circle NE Calgary AB T3J 0C9 · Food - General
6 inspections
- Monitoring Inspection
9 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorine (bleach) surface sanitizer initially prepared in the spray bottle was tested at 0ppm. Operator was also using lemon scented bleach to prepare the sanitizer solution.- Operator acquired unscented bleach during inspection to prepare surface sanitizer.- As discussed, ensure that chlorine sanitizer solution (100 ppm) is available at the facility for all food handling areas.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- A few food items were uncovered in the walk-in cooler and freezer.- Keep the food items covered.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Single use disposable cups and metal plates were used as scoops for bulk items and were stored in the containers and covered in product.- Ensure to use scoops with handles and store them away from the food product or in a separate food-safe container.2. In the back storage room, food items were stored without covers and food bags were stored on the hot water tank.- Ensure all food items are properly covered and stored in clean and sanitary conditions.3. Utensils and food buckets were stored directly on the floor throughout the facility.- Operator was informed to keep food and food related items at least 6 inches from the floor.
- 09. Are chemicals stored and handled in a safe manner?
- 1. Chemical bottles were stored next to dry food containers in back storage room.- Ensure all chemical containers are stored in a designated area away from food storage areas.2. Operator was using lemon scented bleach to prepare the surface sanitizer solution.- Operator acquired unscented bleach during inspection to prepare surface sanitizer.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Bowl of margarine was stored in the cooking area without covers. Surface temperature was measured at 21.8 degrees Celsius. Bucket of margarine indicated 'keep refrigerated'. Operator discarded the food item during inspection.- - Ensure to store all food items as per manufacturer's instructions and make sure that products labeled 'keep refrigerated' are maintained at 4 degrees Celsius or below.
- 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. Water leak was noted near the hot water tank next to the mop sink. - Please repair.2. Walls and ceiling in the dry storage room were unfinished and open.- Finish and repair walls and ceiling to provide smooth, non-absorbent, and easily cleanable surfaces.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Food utensils such large metals pots, trays and buckets were stored next to the mop sink.- Please do not store food/food equipment near mop sink area.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The food storage containers such as white buckets and bus pans near the dough mixer were dirty with food debris.- Ensure to clean the food storage containers.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. There was a lot of clutter in the designated mop sink area. Many miscellaneous items were stored on the floor and near the sink. - Please remove/declutter/re-organize. Work on removing unnecessary items offsite.2. Visible buildup of food residue and grease was noted on walls and floor underneath the cooking area. - Ensure to clean all these areas and ensure regular cleaning is done.3. Back storage room was observed to be cluttered and disorganized, making it difficult to clean and maintain in a sanitary condition.- Organize the storage area.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
4 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- A few food items were uncovered in the cooler.- Keep the food items covered.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- An open-food display of sweets/desserts was noted during the inspection, with customers conducting self-service without proper sneeze guards and food covers. The inspector informed the operator that all food must be protected from customer contamination, and that an open-food, self-service system is not allowed without proper sneeze guards and food covers.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Various perishable sweets/desserts were noted being stored at room temperature during the inspection with no proper temperature control measures in place. The inspector informed the operator that all perishable food cannot be stored at room temperature unless they are marked with the time at which they were removed from temperature control, and the food are displayed or held for service at room temperature for no more than 2 hours, after which they must be discarded.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The food storage containers such as white buckets and bus pans in cooler and freezer were dirty with food debris.- Ensure to clean the food storage containers.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
2 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- A few food items were uncovered in the cooler.- Keep the food items covered.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The food storage containers such as white buckets and bus pans in cooler and freezer were dirty with food debris.- Ensure to clean the food storage containers.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Demand Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Food contact surface sanitizer solution concentration measured to 0ppm.The operator was educated, and staff prepared 100ppm chlorine solution during inspection.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- A few food items were uncovered in the cooler.- Keep the food items covered.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- The facility uses bowls to scoop out the food products from bins.- Use scoops with handles to dispense food from bulk containers and scoop handles should not food.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The facility uses commercial, chlorine-based dishwasher where chlorine concentration measured to be 0ppm.- The operator was advised to use two compartment sink method for pans, pots and food equipment/utensils and single use disposable dishes for food service until the dishwasher is repaired. - The operator called the dishwasher technician during inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- **The violation was still outstanding**REPEATING VIOLATION:There was a notable amount of food debris found underneath and behind the cooking equipment.REQUIREMENT: Please clean and sanitize the area more routinely and/or more thoroughly.
- 23. Is the facility maintained in a clean and sanitary condition?
- The facility did not have cleaning schedule. -Develop a cleaning schedule.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- REPEATING VIOLATION:There was a notable amount of food debris found underneath and behind the cooking equipment.REQUIREMENT: Please clean and sanitize the area more routinely and/or more thoroughly.
- 23. Is the facility maintained in a clean and sanitary condition?
- Demand Inspection
9 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1) Food contact surfaces were not sanitized. Bleach and detergent were combined together in the cleaning of prep counters. The approved clean-in-place method includes: clean with degreaser to remove all grease and food debris from surfaces, rinse with clean water, then sanitize with an approved sanitizer.2) Wet, soiled counter cloths were left on food contact surfaces or hanging off side of floor mixer bowl and not stored in a sanitizing solution between use.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 1) Raw meat was stored on a food prep counter in close proximity to where ready to eat meals were assembled. Handle raw meat in separate area away from ready-to-eat/cooked foods.2) Containers of foods in the walk-in cooler were stacked on top of each other without barriers in between. Bags and bowls of food were thrown into a box of peeled/cooked potatoes.3) Many containers/pails of foods in the walk-in cooler were not covered or protected against contamination. Provide proper fitting covers for containers/pails.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1) Cans/condiment containers were used to scoop out dry ingredients and left inside products. Use scoops with handles to scoop out food. Store utensils out of product.2) Aprons were hung in front of the mop sink and the apron ties were touching the floor of the mop sink/mop pail. Do not hang aprons here - store aprons in a sanitary area.
- 09. Are chemicals stored and handled in a safe manner?
- 1) Chlorine sanitizer in spray bottle was concentrated and was unsafe to be used around food. Dilute solution to 100 ppm and test concentration with the use of a test strip.2) Pails/bags of food were stored among chemicals on the floor in the storage area. Store foods 6 inches off the floor, in a sanitary manner, and away from chemicals.3) A squeeze bottle of dish detergent was stored on teh cookline counter next to foods.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) Perishable foods at the meal assembly line were stored at room temp. Bucket of potato mixture measured 17C, jug of milk @ 12C, loose pieces of samosas and deep fried meat/seafood leftover from previous orders on counter (destroyed). Store perishable foods at 4C or lower, or 60C or higher.2) There were several bags of solidified milk product that were thawed at room temp. One bag measured surface temp of 21C, internal temp of 12C (destroyed). Thaw perishable foods in cooler or under cold running water.3) The kitchen was very busy and food handlers were juggling too many tasks at the same time. Raw meat was left out on the cook line counter, large bins of cooked potatoes ranging 23-27C were half peeled and left out at room temp unattended, 4) The probe thermometer provided as not accurate and was reading below 40F at room temp. The dial cover was also cracked. Please obtain a new thermometer.5) Perishable sweets in the front display cooler measured 10C. Maintain perishable foods at 4C or lower.6) Kachori (pastry with lentils) was stored at room temp at the front service area. Store perishable foods at 4C or lower, or 60C or higher.7) Kachori was cooled at room temp in the back kitchen area. Temp measured 22C. Ensure that quick-cooling is practiced.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 1) Large cooking pots which did not fit in the dishwasher or dishwashing sink compartments were being used. Staff were washing pots balanced on milk crates on the floor, combining detergent with bleach in the wash procedure, and then dumping wash water down the floor drain. This is not an approved dishwashing method nor approved procedure to dump wash water. Remove all equipment that do not fit inside the dishwasher or sink compartments.2) The dishwasher final rinse did not register a sanitizing residual. Conduct manual rinse in an approved sanitizer until the dishwasher is repaired and final rinse measures 100 ppm chlorine.
- 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 many light fixture in the kitchen that were missing covers. Please provide covers.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- There were a few plastic food containers that were badly heat damaged and stained. Please discard.
- 23. Is the facility maintained in a clean and sanitary condition?
- REPEATING VIOLATION:There was a notable amount of food debris found underneath and behind the cooking equipment.REQUIREMENT: Please clean and sanitize the area more routinely and/or more thoroughly.This was noted again today January 21, 2022** Storage containers in kitchen and in hall storage racks need cleaning. ** Canopy hood- interior hood surfacing has grease accumulation. Ensure cleaning is done thoroughly and regularly to prevent buildup
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?