The Saras Restaurant
4 - 1715 27 Avenue NE Calgary AB T2E 7E1 · Food - General
10 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- *No food grade sanitizer was available onsite. A bottle of concentrated bleach was purchased before the end of the inspection. *No sanitizer solution was prepared/ready for use in the kitchen. Ensure that whenever food handling is occurring that a sanitizing solution is available (i.e. 100PPM bleach or 200PPM QUAT). Corrected during the inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Grinder is being used in the back storage area. The back area is not equipped with a hand wash sink and the walls are not smooth/cleanable. Stop using the grinder in the back storage room.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Only 2 sink plugs were available for the 3 compartment sink. Ensure that plugs for each sink are available.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Expired food handling permit posted. Please print and post a copy of the valid food handling permit.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Tap at 3 compartment sink is leaking. Please repair. Ensure that all plumbing is maintained in good repair.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- **Outstanding**Clean the interior of the 2-door reach-in cooler.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Cleaning is needed inside the 2 door cooler (back area).2. Cleaning is needed on the walls and floor in the back storage room, where the grinder was being used. Please clean.3. Rolls of paper towel were stored on top of the toilet and not in the dispenser (washrooms). Ensure that paper towel is stored in the dispensers.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Food safe sanitizer was not available at the time of inspection. A bottle of regular bleach present onsite and staff was instructed to make 100 ppm bleach solution during inspection. **Please ensure food safe sanitizer solution is present at all times.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Used single-use glove was observed on the prep table in the kitchen. **Ensure gloves are not being reused to prevent cross contamination.**Ensure gloves are disposed in garbage receptacles.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- **Corrected**Containers without handles stored in the bulk food containers throughout the kitchen. - Operator removed the container during inspection. **Use scoops with handle and store it in a separate clean food grade container to prevent cross contamination.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- **Outstanding**Clean the interior of the 2-door reach-in cooler.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Multiple knife groves observed on both white and green cutting boards, which is not easily cleanable. **Please replace or repair.2. Cleaning required inside the steamer in the kitchen as it had a significant amount of rust build up.**Ensure all food equipment are clean and well maintained to prevent cross contamination of food.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Clean the interior of the 2-door reach-in cooler.
- 23. Is the facility maintained in a clean and sanitary condition?
- Dirty hand sinks, mirrors, floors in both washrooms. Washrooms need to be kept clean and sanitary. Clean and sanitize as often as necessary
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Scrub the long plastic cutting board to remove dirt from the grooves. Scrubbing should be part of your dayly routine.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Clean the surfaces of all equipment in the kitchen. Especially focus on the deep fryer and adjacent equipment
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Provide towels for the hand sink
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Can't wear hand jewelry while handling food. No cell phones or personal items allowed in the kitchen
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Monitoring Inspection
3 infractions
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Clean and keep clean all equipment in the food prep area (including sinks)
- 23. Is the facility maintained in a clean and sanitary condition?
- Clean the walls and floors in the front food prep area.
- 24. Is solid and liquid waste being managed in a suitable manner?
- Remove the overlowing garbage from the mens washroom
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizer solution prepared in the sink and for surfaces. Prepare sanitizer solution at the begining of activities in the kitchen
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Provide test strips for Chlorine
- 24. Is solid and liquid waste being managed in a suitable manner?
- Remove the overlowing garbage from the mens washroom
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?