Rajveer Banquet Hall
1177 - 3961 52 Avenue NE Calgary AB T3J 0J7 · Food - General
3 inspections
- Monitoring 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?
- Wall by the handwashing sink in dishwashing area appeared moldy. - Ensure to clean the wall with bleach and water, dry it (Use proper PPE) and apply new silicon/caulking to the wall/sink joint.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
1 infraction
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- There was a filled fly tape stationed above the center prep tables.Relocate the fly tape. Do not install pest control devices near food handling surfaces.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
10 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 1. Some foods in the walk-in cooler were not labeled. **Label foods with the contents and date. **Nov 1, 2023: several pails were stored on the floor in the walk-in freezer without any date labels.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A probe thermometer was not provided to monitor internal food temperatures. Please obtain a probe thermometer that can be used to monitor foods between 0C and 100C.
- 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 were not sanitized in the manual wash process (hot water from taps only reached 50C). Please comply with approved dishwashing procedure which includes: wash with detergent in 1st comp, rise with clean water in the 2nd comp, then sanitize by complete immersion in an approved sanitizer in the 3rd comp.2) Large cooking pots that do not fit inside the dishwasher or dishwashing sinks were used on site. Please either remove all large cooking pots/equipment from use or upgrade dishwashing sinks to accommodate them. If facility wishes to use large pieces of equipment, please submit a written proposal for review and approval on how these items can be safely washed, rinsed, sanitized. Until approval is granted, do not use large cooking pots/equipment.
- 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 means to monitor sanitizing temp of the dishwasher at the dish level. Recommend to purchase a waterproof probe thermometer with min/max capabilities. This thermometer can also be used to monitor food temperatures.
- 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?
- There was a gap in the corner under the side entry door. Please conduct the necessary repairs to eliminate the gap.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- There was a sewer odour present in the dish pit. Please eliminate the odour.
- 20. Do food handlers at the facility have adequate food safety training?
- Unable to determine if chef is certified in a recognized food safety course. Please submit copies of chefs' food safety certificates.
- 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 box constructed above the dishwasher area was damaged. Please repair.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- There was an accumulation of old, dried food debris behind the blade guard of the electric slicer. Please thoroughly clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. There was some food debris under the cooking line equipment. **Deep clean under the cooking line. 2. There were water stained ceiling tiles in the upstairs staff washrooms (male and female). ** Replace water stained ceiling tiles.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?