Skip to content
Loading map…

Raj Palace Restaurant

1 - 15425 Bannister Road SE Calgary AB T2X 3E9 · Food - General

11 inspections

  1. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoop handles were stored in foods in bulk bins located in the kitchenRequirement:Store scoop handles out of food to prevent contamination.
  2. Monitoring Inspection

    5 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Curry leaves were spoiled stored on the counter in the kitchenRequirement:Do not use spoiled food. Staff was instructed to discard spoiled curry leaves. DONE
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Samosas were kept uncovered in walk in freezer and papadum kept uncovered under the counter in the kitchenRequirement:Keep food covered during storage to prevent from contamination
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops without handle were provided in two bulk bins located in the kitchenRequirement:Provide scoops with handle and store scoop handle out of food to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • a) Internal temperature of raw shelled eggs stored on the counter without temperature control was 16.1C, located in the kitchenb) Internal temperature of cooked chicken bites stored on the counter without temperature control was 15.1C, located in the kitchen.c) Internal temperature of cheese brick stored on the counter without temperature control was 7.5CRequirement:a) Ensure that raw shelled eggs are stored at 7C or less.Staff was instructed to discard the eggs. DONEb) Ensure that perishable foods are stored at 4C or less OR at 60 C or higherStaff was instructed to discard the chicken bites. DONEc) Staff was instructed to move cheese brick to the cooler. DONE
    • 23. Is the facility maintained in a clean and sanitary condition?
      • a) Heavy dirt buildup on baseboard, walk in cooler door and rubber gasket, shelf located under the prep counter in cooking area and on walls located in the kitchen.b) Dirt buildup on the plastic bin, in use to store spices and the paper lining lined in this bin was dirty having food debris and dirtc) Dirt and debris on bulk bin located under the counter in the kitchend) Several chemical pails were stored directly on floor in dish washing area making place clutter and difficult to cleanRequirement:a) Ensure that kitchen is thoroughly cleaned in addition to areas noted above.b) Clean the plastic bin and replace the paper lining.c) Clean the bulk bind) Store chemical pails off the floor to make cleaning easy and effective
  3. Demand Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Rubber gasket of chest freezer was detached in some section located in the kitchen.Requirement:Replace/repair the rubber gasket.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Still some dirt buildup on rubber gasket of chest freezer located in the kitchen.Requirement:Clean the above noted equipment.
  4. Demand Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty cleaning clothes were kept on prep counters after use in the kitchen.Requirement:Soak cleaning clothes in sanitizer solution in between use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • a) Several food containers containing flour, sugar etc were kept uncovered located under the counter in the kitchen.b) Garlic was being grated in dish washing area having dirty dishes around.c) A bowl of fried lentil balls in water was kept in hand washing sink for cooling.Requirement:a) Ensure that food is kept covered during storage to prevent contamination.b) Do not do any food prep in the dish washing area to prevent contamination.c) Do not keep any food in hand washing basin to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Mops were stored next to food equipment in the kitchenRequirement: Store mops in a separate area away from food and food equipment
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of Sāmbhar (vegetable stew) stored in the warmer was 37C.Requirement:Ensure that perishable foods are stored at 60 C or higher during hot holding.Sambhar was discarded during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing sink in the kitchen was blocked with a bowl of fried lentil balls in water kept in sink basin.Requirement:Ensure that hand washing sink is available for use all the time and it must not be blocked.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • a) Dirt buildup on rubber gasket and frame of chest freezer located in the kitchen.b) Dirt buildup on lids of bulk bins.c) Dirt buildup on wall of prep cooler located in the kitchen.Requirement:Clean the above noted equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • a) Dish washing area was cluttered with utensils stored here and there directly on the floor.Requirement: Declutter dish washing area and store all utensils off the floor.
  5. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning clothes were kept on prep counters after use.Requirement:Soak cleaning clothes in sanitizer solution in between use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • a) Internal temperature of cooked chicken stacked on prep cooler insert was 13.8C.b) Frozen chicken was being thawed in standing water in a bin.Requirement:a) Ensure that perishable foods under refrigeration are stored at 4C or less.Chicken was discarded.b) Thaw frozen meats under running cold water.
  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloth was kept on prep counter after use.Requirement:Soak cleaning clothes in sanitizer solution in between use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staffs' jackets were stored on rice bags and on rack along with food in the kitchen.Requirement: Store personal and miscellaneous items separately from food to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of fresh garlic in oil kept on prep counter without temperature control was 19CRequirement:Ensure that fresh garlic in oil is stored at 4C or less.Garlic in oil was discarded.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dirt buildup on rubber gasket of chest freezer located in cooking area.Requirement:Clean the rubber gasket.
  7. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloth was kept on prep counter after use.Requirement:Soak cleaning cloth in sanitizer solution in between use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw chicken was stored on the upper shelf over other foods like butter milk and dal stored underneath in walk in cooler.Requirement:Store raw meat in the bottom shelf apart from any other food to prevent cross contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Three containers of sambhar were kept uncovered on rack for cooling along with miscellaneous items in back area.Requirement:Partially cover the hot food during cooling and do not keep in back area along with miscellaneous items to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot sambhar was kept in big deep containers for cooling on the rack in back storage area.Requirement:Ensure that hot perishable foods are chilled rapidly, so that a) temperature from 60 C-20 C falls in two hours and from 20C-4C falls in four hours.It should not take more than six hours to achieve 4C or less.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff just rinsed the pastry roller at hand washing sink without washing with soap and doing sanitization.Requirement:Ensure that utensils are washed and sanitized in the dish washer not just rinsed at hand washing sink. ORManually in the dish washing sinks by washing with soap in first sink, rinsing in the same sink, followed by soaking in sanitizer solution for two minutes in second sink.
    • 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?
      • Side exterior door was left wide open, which could allow entry of pests and vermin.Requirement:Keep side exterior door closed all the time.
  8. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen chicken was kept in standing water on the counter for thawing.Requirement:Ensure that frozen meat is thawed by any of the following approved methods:a) in the coolerb) under running cold waterc) by heating in the microwaveMeat was still partially frozen. So, moved to the cooler during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirt and floor buildup on wall behind mixer.Requirement:Clean the above noted area.
  9. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • a) Raw meat was stored on the upper shelf above the salad, stored below in walk in cooler.b) Raw meat was stored on the upper shelf above cooked meat stored below in walk in freezer.c) Raw meat was stored along with cooked meat in walk in freezer.Requirement: Ensure that raw meat is stored in the bottom shelf apart from any other food to prevent cross contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff was peeling and cutting onions while keeping food container directly on floor.Requirement:Ensure that food is stored at least 15 cm off the floor during storage and handling.
    • 09. Are chemicals stored and handled in a safe manner?
      • No label was provided on spray bottle containing disinfectant located in dining area.Requirement:Provide label on spray bottle to identify its contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • a) Internal temperature of chopped garlic in oil stored on the counter without temperature control was 21C.b) Internal temperature of cooked chicken stacked on prep cooler insert was 11.5CRequirement:a) Ensure that fresh garlic in oil is stored at 4C or less.Garlic in oil was discarded.b) Ensure that perishable foods under refrigeration are stored at 4 C or less.Chicken was discarded.Do not stack food on prep cooler inserts to prevent temperature abuse.
    • 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?
      • a) A dead mouse was noted in one of the traps located near mixer.b) No pest control records were available for verification.Requirement:a) Seal all entry points for mice.b) Keep areas under equipment free from any food debris.c) Maintain adequate pest control records and keep onsite for verification.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • a) Dirt buildup under chest freezer lid along the rubber gasket.b) Food debris were found under equipment.Requirement:Clean the above noted areas and equipment.
  10. Risk Management Inspection

    0 infractions

  11. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -Temperature of prep cooler was 9 C in the bottom part.-Internal temperature of perishable foods stored in bottom part of this cooler were: shredded cheese 11.5C, lentils 8C.5 C, cooked chicken 8.2C, chickpeas 9C, fish 8C(Repeat violation from previous inspection)Requirement:-Do not store any perishable food in this prep cooler until temperature is maintained at 4C or less.- Shredded cheese at 11.5C was discarded. -Other perishable foods were moved to walk in cooler.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Concentration of chlorine achieved during sanitizer cycle was 50 ppm.Requirement:- Ensure that 100 ppm concentration of chlorine is achieved during sanitizer cycle.-Machine was primed and 100 ppm concentration of chlorine was achieved during inspection.