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Taj Kabob Afghan Street Food

1140 - 40 Christie Park View SW Calgary AB T3H 2Y7 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No QUAT test strips availableObtain QUAT test strips
  3. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUAT sanitizer was dispensing at a concentration of 100 ppm. Ensure QUAT sanitizer is being dispensed at a concentration of 200 ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No QUAT test strips availableObtain QUAT test strips
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer bucket measured 100 ppm.The sanitizer bucket was discarded.Fresh quat sanitizer was promptly prepared and measured at 200 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Leftover potatoes were stored on the counter at the cook line with a surface temperature of 47°C.Potatoes were discarded.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Deep grooves and scratched surfaces were noted on the prep cooler cutting board.Cutting boards were flipped to the other side.2. Cutting board used to cut onion had deep grooves and scratched surfaces.Replace or resurface cutting board to prevent deep grooves and scratches where bacteria can thrive.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Serving utensils were stored on the electric hot holding unit at 44°C.Serving utensils were stored in a quat sanitizer bucket at 200 ppm.Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
  5. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Cellphone and coffee cup were kept on the food prep counter in the back kitchen.Items were promptly removed.Non-food items not associated with food must be stored separately from food preparation areas.2. Used rice scoops were stored in a container at the front service area.Rice scops were promptly washed in the dishwasher.Rice scoops should be stored in:i. ice water between uses at 4°C or less;ii. hot water at 60°C or above;iii. sanitizer solution 100ppm Chlorine or 200ppm QUATs;iv. washed immediately after each use.3. Box of onions and vegetable oil were stored on the floor.All food and food items must be maintained at a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Potatoe wedges kept on the hot holding unit internal temperature was measured at 49.9°C.Foods were discarded.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Recurring violation:No waterproof probe thermometer to monitor the high temperature dishwasher.Obtain a waterproof probe thermometer with a maximum function to measure the dishwasher daily.Previous violation:There was no testing equipment for monitoring the high temperature dishwasher.Provide testing equipment such as a probe thermometer with max function. Test the dishwasher daily and ensure the sanitizing temperature reaches minimum 71C.
    • 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?
      • No pest control record was maintained.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Recurring violation:Kebab skewers were stored in an unfished wooden crate.Finish or replace the wooden crate so that they are smooth, non-absorbent and easily cleanable to eliminate harbourage for microorganisms and other contaminants.Previous violation:The crate for storing kebab skewers was constructed of unfinished wood.Repair or replace the wooden crate so that surfaces are smooth, non-absorbent to moisture and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Deep grooves and scratched surfaces were noted on the prep cooler cutting board.Cutting boards were flipped to the other side.2. Cutting board used to cut onion had deep grooves and scratched surfaces.Replace or resurface cutting board to prevent deep grooves and scratches where bacteria can thrive.