Sultan's Tent Restaurant
105 - 4 14 Street NW Calgary AB T2N 1Z4 · Food - General
4 inspections
- Demand Inspection
2 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- A refrigerator was in close proximity to the bathroom, creating a risk of contamination from opening the door of the refrigerator and having the door to the bathroom.- Have the refrigerator moved to a proper food preparation location away from proximity of the bathroom.
- 23. Is the facility maintained in a clean and sanitary condition?
- The canopy ventilation has grease build up- Have the area cleaned.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Initial Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Probe thermometer was not available. -Ensure that the probe thermometer is available.
- 23. Is the facility maintained in a clean and sanitary condition?
- Dust was observed on the light covers.-The operator mentioned that he was going to replace the light covers.-Ensure that the light covers are cleaned.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The walk-in cooler temperature was measured at 14 degrees C * The prep line cooler was removed.-Ensure that the prep line cooler and the walk-in cooler is maintained at 4 degrees C or less.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The low temperature dishwasher was still measured at 50 ppm.-Ensure that the low temperature dishwasher is maintained at 100 ppm.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No food safe sanitizer was prepared. * The operator is planning on using bleach as the food safe sanitizer.-Ensure that bleach is prepared at correct concentration. (100 ppm).
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The walk-in cooler and the prep line cooler temperature was measured at 12 degrees C and 11 degrees C respectively.-Ensure that the prep line cooler and the walk-in cooler is maintained at 4 degrees C or less.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The low temperature dishwasher was measured at 50 ppm.-Ensure that the low temperature dishwasher is maintained at 100 ppm.
- 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) Kitchen ceiling tiles were not suitable for commercial kitchen and Acoustic ceiling tiles were observed throughout the kitchen.-Ensure that the kitchen ceiling tiles are impervious, washable, durable and light colored.2) Baseboards all over the kitchen was peeling off.-Remove baseboards. Either replace baseboards or otherwise ensure the gap at the floor/wall junction is sealed.3)Rust was observed on the racks in the walk-in cooler.-Ensure that the racks/shelves are constructed of materials that are durable, non-absorbent and easily cleanable.4) Raw wood was exposed om the floor and the ceiling of the walk-in cooler.-Ensure that the ceiling and floor are easily cleanable and impervious to moisture. -Repaint the ceiling and the floor of the walk-in cooler.5) The hand wash sink tap was dripping.-Fix the hand wash tap.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1)Cracks and crevices were observed on the cutting board on the chest freezer and the prep line cooler.-Repolish/replace the cutting boards.2) Knives, the knife holders and the utensils were greasy and dirty.-Ensure that the utensils are maintained in clean and sanitary manner.3)The stove top and the Grill had grease and food debris accumulation.-Clean the stove and the grill.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1)Equipment in the kitchen were duct taped.-Ensure that the duct taped is not used as it is not a clean surface.2) Clutter was observed in the laundry storage room.-Clean and declutter the room.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?