Raj Palace
124 - 40 Country Hills Landing NW Calgary AB T3K 5P4 · Food - General
5 inspections
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- No cleaning schedule or temperature, dishwasher and food surface sanitizer charts. Provide a cleaning schedule. Check and record temperatures of coolers and freezer, dishwasher and sanitizer daily.
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
2 infractions
- 20. Do food handlers at the facility have adequate food safety training?
- The operator was unable to provide a food safety certificate when requested.Please obtain an approved food safety certification. If six or more food handlers are working on the premises at one time, at least one manager who has successfully completed food sanitation training approved by the Health Minister must be on site at all times. If five or fewer are working, at least one manager must have approved training. All others must have at least basic food safety knowledge.
- 23. Is the facility maintained in a clean and sanitary condition?
- No cleaning schedule or temperature, dishwasher and food surface sanitizer charts. Provide a cleaning schedule. Check and record temperatures of coolers and freezer, dishwasher and sanitizer daily.
- 20. Do food handlers at the facility have adequate food safety training?
- Risk Management Inspection
5 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The mechanical dishwasher was not supplying sanitizer during the inspection.**Have the dishwasher repaired to ensure it supplies sanitizer at all times.
- 20. Do food handlers at the facility have adequate food safety training?
- The operator was unable to provide a food safety certificate when requested.Please obtain an approved food safety certification. If six or more food handlers are working on the premises at one time, at least one manager who has successfully completed food sanitation training approved by the Health Minister must be on site at all times. If five or fewer are working, at least one manager must have approved training. All others must have at least basic food safety knowledge.
- 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 wall finishing behind dry storage shelves were observed to be in disrepair.**Have the walls repaired to ensure they are smooth, impervious to moisture and cleanable.
- 23. Is the facility maintained in a clean and sanitary condition?
- No cleaning schedule or temperature, dishwasher and food surface sanitizer charts. Provide a cleaning schedule. Check and record temperatures of coolers and freezer, dishwasher and sanitizer daily.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require cleaning:1. The floors below the cookline.2. The filters and body of the ventilation hood.Please have these areas cleaned. In addition, please have the dry storage shelves decluttered and organized.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
9 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There was no mixed sanitizer at the food preparation area during food preparation.**Ensure an approved sanitizer mixed to adequate concentrations is available for use at the food preparation stations.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The mechanical dishwasher was not supplying sanitizer during the inspection.**Have the dishwasher repaired to ensure it supplies sanitizer 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)?
- There were no test strips for monitoring sanitizer concentrations.**Ensure to 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?
- The following were noted regarding the hand washing sink:1. The faucet was leaking and being operated from the shut off valve below.2. The paper towel dispenser was in disrepair preventing the supply of paper towel.**Please have the plumbing and paper towel dispenser repaired.
- 20. Do food handlers at the facility have adequate food safety training?
- The operator was unable to provide a food safety certificate when requested.Please obtain an approved food safety certification. If six or more food handlers are working on the premises at one time, at least one manager who has successfully completed food sanitation training approved by the Health Minister must be on site at all times. If five or fewer are working, at least one manager must have approved training. All others must have at least basic food safety knowledge.
- 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 wall finishing behind dry storage shelves were observed to be in disrepair.**Have the walls repaired to ensure they are smooth, impervious to moisture and cleanable.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A buildup of food debris was observed on the inside of the prep cooler.**Please have the cooler cleaned and sanitized.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require cleaning:1. The floors below the cookline.2. The filters and body of the ventilation hood.3. The shelves throughout the kitchen.4. The walls and floors around the dishwasher and dish sink.Please have these areas cleaned. In addition, please have the dry storage shelves decluttered and organized.
- 23. Is the facility maintained in a clean and sanitary condition?
- No cleaning schedule or temperature, dishwasher and food surface sanitizer charts. Provide a cleaning schedule. Check and record temperatures of coolers and freezer, dishwasher and sanitizer daily.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
2 infractions
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Large stand-up cooler was not operational. Fix or replace the stand-up cooler. In the interim reduce the menu to ensure all cold perishable foods are stored at 4 degrees C or below.
- 23. Is the facility maintained in a clean and sanitary condition?
- No cleaning schedule or temperature, dishwasher and food surface sanitizer charts. Provide a cleaning schedule. Check and record temperatures of coolers and freezer, dishwasher and sanitizer daily.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?