Skip to content
Loading map…

Sher-E-Punjab

123 - 5120 47 Street NE Calgary AB T3J 4K3 · Food - General

4 inspections

  1. Demand Inspection

    0 infractions

  2. Demand Inspection

    0 infractions

  3. Initial Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer measured over 400 ppm.Quat sanitizer was diluted to 200 ppm during the inspection.
  4. Demand Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • An approved sanitizing solution was not available.Prepare an approved sanitizing solution such as 100 ppm chlorine.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Water from the drain line for the walk-in cooler was discharged into the three-compartment sink, which will be used for dishwashing and food preparation.Relocate the drain line to prevent contamination of food and/ or food equipment.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1) Drain plugs were not capable at holding water at the three-compartment sink.Replace drain plugs.2) The faucet cannot reach all basins of the three-compartment sink. The food establishment will be using reusable customer utensils.Replace the faucet.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer test strips were not available.Provide test strips for monitoring the concentration of sanitizer.
    • 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?
      • Mouse droppings were found in the front service area, walk-in cooler and by the rear kitchen door.Remove mouse droppings safely and disinfect the contaminated areas. Seal all possible pest entry points. This includes - sealing the hole in the wall above the double door freezer.- sealing the gap under the washroom hand sink.- securing the ceiling vent above the walk-in cooler.
    • 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) Duct tape and absorbent materials were used to repair walls in the front service area and kitchen. 2) The wall above the dough mixer was damaged.Remove duct tape and absorbent materials. Repair walls properly. Ensure all surfaces are smooth, non-absorbent to moisture and easy to clean.2) A small section of the floor in the walk-in cooler was not finished.Finish the floor.3) The countertop in the front service area and the wall mounted shelving above the three-compartment sink had unfinished wood on the edges.Seal unfinished wood.4) There was a gap at the floor-wall joint below the kitchen hand sink.Seal the gap.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Equipment such as coolers, freezers, the probe thermometer and the dough mixer was contaminated with debris.Clean and sanitize all food equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a buildup of dust on the kitchen ceiling.Clean the ceiling.