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Sikh Society of Calgary Guru Nanak Centre - Kitchen

739 81 Street SW Calgary AB T3H 4C6 · Food - General

5 inspections

  1. Monitoring Inspection

    0 infractions

  2. Demand Inspection

    3 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Some of the volunteer food handlers were barefoot.Advised footwear is required in a commercial kitchen.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • May 9, 2025 - Dishwasher not checked during today's inspection as the unit was not on or being used by the volunteer group.Volunteer group manually washed dishes but not sanitizing them. Explained requirement for sanitizing. Sept 6, 2023 - The maximum temperature of the high-temperature mechanical dishwasher was measured at the dish level using a maximum-registering thermometer to be 66.2, 67.3, and 67.7°C (tested three times). Please ensure to fix the dishwasher to be able to maintain a temperature of at least 71°C at the dish level.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • May 9, 2025 - Not observed / assessed during inspection.Sept 9, 2023 - 1) Shelving in the pantry was constructed with untreated wood.**OUTSTANDING (2023-09-06). The shelving units in the pantry was made of stainless steel. However, there were still exposed untreated wood in some areas of the shelves. Please ensure that any exposed wood are treated (coated with waterproof paint) or covered with a waterproof, smooth, and easily cleanable material, such as stainless steel.2) The wall behind the food processor in the equipment storage room was unclean. Also, paint had worn off. Clean then re-finish the wall.**OUTSTANDING (2023-09-06). The wall appeared clean during the inspection. However, the wall still had paint peeling off. Please re-finish the wall so it remains smooth and easily cleanable.3) Some ceiling tiles in the equipment storage room were water damaged. Remove the source of leak and replace water damaged ceiling tiles.**OUTSTANDING (2023-09-06). No active water leaking during the inspection. However, the damaged tiles were still not replaced. Please replace the damaged tiles.
  3. Demand Inspection

    9 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • All refrigeration units were able to maintain the appropriate temperature (at or below 4°C for coolers/fridges; at or below -18°C for freezers). However, there were no records provided for temperature monitoring. The inspector informed the operator that temperatures should be recorded to ensure that the unit was functional throughout operations. A copy of a temperature monitoring template will be provided with this report.**RECORD TEMPERATURES OF ALL REFRIGERATION UNITS.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The maximum temperature of the high-temperature mechanical dishwasher was measured at the dish level using a maximum-registering thermometer to be 66.2, 67.3, and 67.7°C (tested three times). Please ensure to fix the dishwasher to be able to maintain a temperature of at least 71°C at the dish level.**OUTSTANDING (2023-09-06). The maximum temperature of the high-temperature mechanical dishwasher was measured at the dish level using a maximum-registering thermometer to be 65°C (tested three times).
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine sanitizer test strips were not available. Provide test strips for measuring sanitizer concentration.**OUTSTANDING (2023-08-04). Chlorine test strips were not observed during the inspection.**OUTSTANDING (2023-09-06). Chlorine test strips were available; however, the strips were expired in March 2023. Please ensure to obtain valid test strips.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The staff were not recording the maximum temperatures of the high-temperature mechanical dishwasher daily. The inspector informed the operator that the dishwasher must be tested daily, and its maximum temperature be recorded daily. A dishwasher monitoring template will be provided with this report. Please ensure to record the temperatures of the dishwasher before use every day. A maximum-registering thermometer was not available on-site. Ensure to obtain a maximum-registering thermometer to test the dishwasher at the dish-level.**OBTAIN A MAXIMUM-REGISTERING THERMOMETER. RECORD TEMPERATURES DAILY BEFORE USE.
    • 20. Do food handlers at the facility have adequate food safety training?
      • There was no evidence of approved food safety training. At least one food handler must complete an approved food safety course and provide certification.**OUTSTANDING (2023-08-04). No proof of food safety training was observed during the inspection.**OUTSTANDING (2023-09-06). No proof of food safety training was observed during the inspection. The inspectors informed the operator that supervising personnels must have a valid Food Safety Training certificate. A list of recognized courses in Alberta will be provided with this report.
    • 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) Shelving in the pantry was constructed with untreated wood.**OUTSTANDING (2023-08-04).**OUTSTANDING (2023-09-06). The shelving units in the pantry was made of stainless steel. However, there were still exposed untreated wood in some areas of the shelves. Please ensure that any exposed wood are treated (coated with waterproof paint) or covered with a waterproof, smooth, and easily cleanable material, such as stainless steel.2) A sideboard of a storage unit in the cook line was constructed with untreated wood. Finish wooden surfaces so that they are smooth, non-absorbent to moisture and easy to clean.**OUTSTANDING (2023-08-04).**FIXED (2023-09-06). The shelving units in the cookline area was fixed using stainless steel materials.3) The wall behind the food processor in the equipment storage room was unclean. Also, paint had worn off. Clean then re-finish the wall.**OUTSTANDING (2023-08-04).**OUTSTANDING (2023-09-06). The wall appeared clean during the inspection. However, the wall still had paint peeling off. Please re-finish the wall so it remains smooth and easily cleanable.4) Some ceiling tiles in the equipment storage room were water damaged. Remove the source of leak and replace water damaged ceiling tiles.**OUTSTANDING (2023-09-06). No active water leaking during the inspection. However, the damaged tiles were still not replaced. Please replace the damaged tiles.5) A shelf with stainless steel compartment plates was overloaded. It was curved in a manner that allowed debris accumulation along the side boards. Reduce load on the shelf and seal gaps along the side boards.**NOT OBSERVED DURING THE INSPECTION.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The bottom shelving units in the walk-in dry storage room was touching the floor with no clearance. The inspector informed the operator that all equipment must be stored at least six inches above the floor. Please modify the shelving units to accommodate this.**STORE ALL EQUIPMENT OFF THE FLOOR.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The clean-in-place equipment in the kitchen, being the commercial stand-up food mixer, was noted as dirty and had accumulation of old food debris during the inspection. The inspector informed the operator that all equipment/utensils/tools in the kitchen must be kept clean and sanitary after use. Please clean the kitchen equipment and implement the routine cleaning of the equipment as part of your cleaning schedule.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was no cleaning schedule and written sanitation procedure being implemented on-site. Several areas were previously noted as dirty and unsanitary. The inspector informed the operator that a cleaning schedule must be implemented and be put in writing for documentation purposes and to ensure that the facility remains clean and sanitary throughout operations. A sample cleaning schedule template will be provided with this report. Please ensure to implement a cleaning schedule and written sanitation procedure in the facility.**IMPLEMENT A CLEANING SCHEDULE AND WRITTEN SANITATION PROCEDURE.
  4. Risk Management Inspection

    9 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • All refrigeration units were able to maintain the appropriate temperature (at or below 4°C for coolers/fridges; at or below -18°C for freezers). However, there were no records provided for temperature monitoring. The inspector informed the operator that temperatures should be recorded to ensure that the unit was functional throughout operations. A copy of a temperature monitoring template will be provided with this report.**RECORD TEMPERATURES OF ALL REFRIGERATION UNITS.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The maximum temperature of the high-temperature mechanical dishwasher was measured at the dish level using a maximum-registering thermometer to be 66.2, 67.3, and 67.7°C (tested three times). Please ensure to fix the dishwasher to be able to maintain a temperature of at least 71°C at the dish level.**OUTSTANDING (2023-09-06). The maximum temperature of the high-temperature mechanical dishwasher was measured at the dish level using a maximum-registering thermometer to be 65°C (tested three times).
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine sanitizer test strips were not available. Provide test strips for measuring sanitizer concentration.**OUTSTANDING (2023-08-04). Chlorine test strips were not observed during the inspection.**OUTSTANDING (2023-09-06). Chlorine test strips were available; however, the strips were expired in March 2023. Please ensure to obtain valid test strips.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The staff were not recording the maximum temperatures of the high-temperature mechanical dishwasher daily. The inspector informed the operator that the dishwasher must be tested daily, and its maximum temperature be recorded daily. A dishwasher monitoring template will be provided with this report. Please ensure to record the temperatures of the dishwasher before use every day. A maximum-registering thermometer was not available on-site. Ensure to obtain a maximum-registering thermometer to test the dishwasher at the dish-level.**OBTAIN A MAXIMUM-REGISTERING THERMOMETER. RECORD TEMPERATURES DAILY BEFORE USE.
    • 20. Do food handlers at the facility have adequate food safety training?
      • There was no evidence of approved food safety training. At least one food handler must complete an approved food safety course and provide certification.**OUTSTANDING (2023-08-04). No proof of food safety training was observed during the inspection.**OUTSTANDING (2023-09-06). No proof of food safety training was observed during the inspection. The inspectors informed the operator that supervising personnels must have a valid Food Safety Training certificate. A list of recognized courses in Alberta will be provided with this report.
    • 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) Shelving in the pantry was constructed with untreated wood.**OUTSTANDING (2023-08-04).**OUTSTANDING (2023-09-06). The shelving units in the pantry was made of stainless steel. However, there were still exposed untreated wood in some areas of the shelves. Please ensure that any exposed wood are treated (coated with waterproof paint) or covered with a waterproof, smooth, and easily cleanable material, such as stainless steel.2) A sideboard of a storage unit in the cook line was constructed with untreated wood. Finish wooden surfaces so that they are smooth, non-absorbent to moisture and easy to clean.**OUTSTANDING (2023-08-04).**FIXED (2023-09-06). The shelving units in the cookline area was fixed using stainless steel materials.3) The wall behind the food processor in the equipment storage room was unclean. Also, paint had worn off. Clean then re-finish the wall.**OUTSTANDING (2023-08-04).**OUTSTANDING (2023-09-06). The wall appeared clean during the inspection. However, the wall still had paint peeling off. Please re-finish the wall so it remains smooth and easily cleanable.4) Some ceiling tiles in the equipment storage room were water damaged. Remove the source of leak and replace water damaged ceiling tiles.**OUTSTANDING (2023-09-06). No active water leaking during the inspection. However, the damaged tiles were still not replaced. Please replace the damaged tiles.5) A shelf with stainless steel compartment plates was overloaded. It was curved in a manner that allowed debris accumulation along the side boards. Reduce load on the shelf and seal gaps along the side boards.**NOT OBSERVED DURING THE INSPECTION.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The clean-in-place equipment in the kitchen, being the commercial stand-up food mixer, was noted as dirty and had accumulation of old food debris during the inspection. The inspector informed the operator that all equipment/utensils/tools in the kitchen must be kept clean and sanitary after use. Please clean the kitchen equipment and implement the routine cleaning of the equipment as part of your cleaning schedule.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The bottom shelving units in the walk-in dry storage room was touching the floor with no clearance. The inspector informed the operator that all equipment must be stored at least six inches above the floor. Please modify the shelving units to accommodate this.**STORE ALL EQUIPMENT OFF THE FLOOR.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was no cleaning schedule and written sanitation procedure being implemented on-site. Several areas were previously noted as dirty and unsanitary. The inspector informed the operator that a cleaning schedule must be implemented and be put in writing for documentation purposes and to ensure that the facility remains clean and sanitary throughout operations. A sample cleaning schedule template will be provided with this report. Please ensure to implement a cleaning schedule and written sanitation procedure in the facility.**IMPLEMENT A CLEANING SCHEDULE AND WRITTEN SANITATION PROCEDURE.
  5. Monitoring Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were cleaning cloths stored on food-contact surfaces.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food items in the cooler were found not adequately covered.
    • 09. Are chemicals stored and handled in a safe manner?
      • There were unlabeled containers observed during the inspection. Please ensure that all chemical containers are adequately labeled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The digital probe thermometer was not operational. Provide a functional probe thermometer that can measure between 0C to 100C.**OUTSTANDING (2023-08-04). A probe thermometer was not observed during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The maximum temperature of the high-temperature mechanical dishwasher was measured at the dish level using a maximum-registering thermometer to be 66.2, 67.3, and 67.7°C (tested three times). Please ensure to fix the dishwasher to be able to maintain a temperature of at least 71°C at the dish level.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine sanitizer test strips were not available. Provide test strips for measuring sanitizer concentration.**OUTSTANDING (2023-08-04). Chlorine test strips were not observed during the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing station was blocked during the inspection with kitchen utensils, equipment, and/or dishes.
    • 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?
      • 1) Mouse droppings were found in the following areas- under the dishwasher- in a wall under the kitchen hand sink located by the laundry room- behind the clothes drying machine2) There were holes in the walls around plumbing lines and behind the clothes drying machine.3) Exterior windows without screens were opened during the kitchen's hours of operation.Remove mouse droppings following procedures for safe clean-up and disinfect contaminated areas. Seal all possible pest entry points including installing effective screens on openable windows. Store items off the floor to facilitate cleaning and pest control services.
    • 20. Do food handlers at the facility have adequate food safety training?
      • There was no evidence of approved food safety training. At least one food handler must complete an approved food safety course and provide certification.**OUTSTANDING (2023-08-04). No proof of food safety training was observed during the inspection.
    • 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) Shelving in the pantry was constructed with untreated wood.**OUTSTANDING (2023-08-04).2) A side board of a storage unit in the cook line was constructed with untreated wood. Finish wooden surfaces so that they are smooth, non-absorbent to moisture and easy to clean.**OUTSTANDING (2023-08-04).3) The wall behind the food processor in the equipment storage room was unclean. Also, paint had worn off. Clean then re-finish the wall.**OUTSTANDING (2023-08-04).4) Some ceiling tiles in the equipment storage room were water damaged. Remove the source of leak and replace water damaged ceiling tiles.5) A shelf with stainless steel compartment plates was overloaded. It was curved in a manner that allowed debris accumulation along the side boards. Reduce load on the shelf and seal gaps along the side boards.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Cups in storage by the double door cooler were dusty.2) Plates including storage units in the cook line and drawer handles in the equipment storage room were unclean.3) The vegetable dicer and the metal guard of the mixer were dirty with food debris.4) Debris was found in containers and on rolling pins located in the equipment storage room.Clean and sanitize food equipment and utensils.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Dust had accumulated on the ceiling above the walk-in cooler.2) The ceiling and vent inside the walk-in cooler were dirty with debris. Clean the areas mentioned above.