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Utsav Sweets and Restaurant

110 - 114 3770 Westwinds Drive NE Calgary AB T3J 5H3 · Food - General

9 inspections

  1. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cut fish was found soaked in water.- Operator stated that it was taken out from the freezer.Correct thawing methods for frozen food:1. Under cold running water2. In a cooler/refrigerator3. Using a microwave4. Cooking directly without prior thawing
  2. Risk Management Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cut fish was found soaked in water.- Operator stated that it was taken out from the freezer.Correct thawing methods for frozen food:1. Under cold running water2. In a cooler/refrigerator3. Using a microwave4. Cooking directly without prior thawing
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Raw plywood was screwed to the wall.- Ensure the wall is properly finished so that it is smooth, impervious to moisture, and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - The mixing attachment on the power drill for mixing batter was heavily contaminated with dried food. It was hung on the wire shelf.- Keep all areas of the mixer and utensils clean/sanitized.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **The violation still exists**The operator stated that a new dishwasher was installed but it still did not reach to 71C in rinse cycle. High-temp dishwasher was in disrepair. Operator to use of 3-compartment sink to wash, rinse, and sanitize dishes until the dishwasher is fixed- REPAIR OR REPLACE THE DISHWASHER.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • The mop sink is located close to the dishwashing area and is exposed to the facility.- Install a mop closet with proper walls and a door to prevent dirty water splashes from contaminating clean utensils/food equipment and/or food near the sink.
  3. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cut cucumbers, onions, and lettuce were stored in the prep cooler, which was found to be operating at 25°C.- The salad was discarded to prevent potential foodborne illness. Ensure the prep cooler is repaired promptly and verified to maintain temperatures at 4°C or below before use.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The dishwasher counter was badly water damaged, and the wooden base it was sitting on was contaminated with grime and was unsealed/unfinished. - Please remove and/or replace with something that is durable and easily cleanable.
    • 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. A few baseboards (behind dishwasher and food/equipment storage rack) were peeling off.- Repair the baseboards.2. Mold growth was noted at the joint between the wall and the three-compartment sink.- Ensure the affected area is properly cleaned and sanitized. Repair or replace the joint to prevent moisture accumulation and future mold growth.3. Ventilation canopy appeared dirty.- Clean ventilation canopy filters.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **The violation still exists**The operator stated that a new dishwasher was installed but it still did not reach to 71C in rinse cycle. High-temp dishwasher was in disrepair. Operator to use of 3-compartment sink to wash, rinse, and sanitize dishes until the dishwasher is fixed- REPAIR OR REPLACE THE DISHWASHER.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ceiling air vents appeared dirty.- Clean air vents.
  4. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The dishwasher counter was badly water damaged, and the wooden base it was sitting on was contaminated with grime and was unsealed/unfinished. - Please remove and/or replace with something that is durable and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • High-temp dishwasher was in disrepair. Operator to use of 3-compartment sink to wash, rinse, and sanitize dishes until the dishwasher is fixed- REPAIR OR REPLACE THE DISHWASHER.
  5. Demand Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty washcloths were stored on food prep tables in the kitchen. Chlorine (bleach) sanitizer solution in the washcloth bucket was tested at 0 ppm. Operator prepared bleach solution during inspection and concentration was tested at 100 ppm.- Ensure that cleaning cloths are stored in the sanitizer solution bucket.- As discussed, ensure that sanitizer concentration is regularly checked using available test strips.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Staff personal items (lotion) was stored on the prep line shelf. Operator relocated the item during inspection.- Keep personal items away from food prep surfaces/storage areas.2. There were many trays/containers of open/uncovered food in the walk-in cooler and freezer. - Cover and protect foods against contamination while in storage.3. Meat containers in walk-in cooler were stored on the top shelves above raw vegetables containers. - Operator is to ensure to move meat products to the lower shelves to prevent potential contamination of raw vegetables.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Boxes of food items in the back dry storage area were stored on the floor. - Store food items at least 6 inches off the floor and in a sanitary manner.2. Scoops for bulk items were stored in the containers, with handles covered in product. Scoops were removed by the operator from the food containers during inspection.- Ensure all scoops are stored away from the food product or in a separate food-safe container.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Two bags of raw meat were observed thawing in stagnant warm water (32°C) in one compartment of the 3-comp sink. Meat temperature was measured at 33.1°C, which is within the temperature danger zone. - Meat was discarded by the operator during the inspection.**THAW FROZEN FOOD USING SAFE METHODS: In a cooler at 4°C or below, under cold running water, or during the cooking process.2. Two pots of chomchom and one pot of chana jalebi were stored at room temp for cooling. Temp measured 18.3°C.- Staff instructed to place the items in the cooler. - Ensure to practice quick cooling methods.If the food items above are to be cooled, ensure to have proper procedures in place for keeping track of time spent in room temperature. For example, a log sheet can be made to test and record the internal temperature of the food every hour. This way, proper cooling can be done by ensuring that the food is cooled from 60°C to 20°C within 2 hours, then to 4°C within 4 hours. Please create a food handling procedure (complete recipe) including proper cooking, cooling, and storage of the food.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Hot-water supply to the dishwashing hand sink was shut off due to a leak. Hand sink and 3-comp sink water tap fixtures started leaking when operator turned on the valve.- Repair the tap leak.2. The dishwashing hand-sink was obstructed. The basin had equipment and utensils. Paper towel dispenser was also empty. Operator removed utensils from the hand sink basin and restocked paper towels in the dispenser during inspection.- Ensure hand sink has hot water access, is unobstructed for staff use, and is stocked properly with paper towels and soap at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink and hand dryer in the staff washroom were in disrepair. Water was shut off from below the basin.- Please repair.
    • 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. The dishwasher counter was badly water damaged, and the wooden base it was sitting on was contaminated with grime and was unsealed/unfinished. - Please remove and/or replace with something that is durable and easily cleanable.2. Cardboard was used as liners on shelving racks used to store equipment and food items.- Operator is to remove cardboard liners to make sure food surfaces are smooth, durable, easily cleanable, and impervious to moisture.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Dough mixer was not maintained in a clean and sanitary manner. Buildup of food debris noticed.- Operator instructed to properly clean and sanitize the equipment before and after use.2. Storage racks in the walk-in cooler had food debris and mold.- Thoroughly clean and sanitize these utensils and the storage racks.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***Ongoing Violation***Food debris, grime and residue were noted in several areas of the kitchen including but not limited to: underneath counters, behind and underneath shelving racks in the kitchen, walk-in cooler, and freezers. Heavy accumulation of old food debris was noted underneath the dishwasher rack and 3- comp sink.- Make sure to thoroughly clean all above areas of food debris and residue as discussed.- Ensure to set up a routine cleaning schedule for their facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Walk-in cooler fan covers were accumulated with dirt.- Ensure the indicated areas are cleaned and maintained in a sanitary condition at all times.
  6. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Several utensils stored in the spice jars were dirty.2. Storage racks in the walk-in cooler had food debris and mold.Thoroughly clean and sanitize these utensils and the storage racks.
  7. Demand Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The dishwashing hand-sink was obstructed. The basin had equipment and utensils.Ensure that the hand sink is always easily accessible.
    • 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?
      • *ONGOING VIOLATION*Mouse droppings were noted in the dry storage room next to the cook line. Please clean and sanitize areas contaminated by droppings.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Several utensils stored in the spice jars were dirty.2. Storage racks in the walk-in cooler had food debris and mold.Thoroughly clean and sanitize these utensils and the storage racks.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a heavy accumulation of garbage, old food debris, filth behind the dishwasher. Please clean.
  8. Risk Management Inspection

    8 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Food prep equipment/utensils are not sanitized in the manual wash method. Please ensure that the manual dishwashing process includes: wash with detergent in the 1st compartment, rinse with clean water in the 2nd compartment, then sanitize by complete immersion in an approved sanitizer in the 3rd compartment.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • REPEATING VIOLATION:Paper towels were not provided at the front service hand sink. Please install a paper towel dispenser/holder and stock with paper towels.**Jan 5, 2024: dispensers have been ordered
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) Hot water was shut off at the dishwashing hand sink due to a leak. Please repair.2) Paper towel dispensers in the public bathrooms in the side dining area were empty. Please restock.**Jan 5, 2024: a few napkins were provided in each bathroom but were not in dispensers/holders. Please ensure enough napkins are provided. Owner has dispensers on order.
    • 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 noted in the dry storage room next to the cook line. Please clean and sanitize areas contaminated by droppings.2) Droppings and a dead mouse were noted in the side dining area (near hand sinks for bathrooms).**Jan 5, 2024: dead mouse removed however droppings were still in area
    • 20. Do food handlers at the facility have adequate food safety training?
      • REPEATING VIOLATION:It was evident that the staff on site were lacking basic food safety knowledge. Please have all staff complete the AHS basic food safety course. There is no charge for this course.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • REPEATING VIOLATIONS:1) The dishwasher counter constructed from pressboard was badly water damaged, and the wooden base it was sitting on was contaminated with grime and was unsealed/unfinished. Please remove and/or replace with something that is durable and easily cleanable.2) The bathroom near the kitchen that opens into the dining area was missing a self-closure device on the door. Please install.
    • 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) Light fixture above the dishwashing area was not operational. Please repair.2) Overturned pop crates were used as shelves in the walk-in cooler. These crates were heavily contaminated with food debris and difficult to clean. Please remove and provide proper shelves.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a heavy accumulation of garbage, old food debris, filth behind the dishwasher. Please clean.
  9. Demand Inspection

    17 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • REPEATING VIOLATIONS:1) A bucket containing an inch of chlorine sanitizer in the kitchen did not register a sanitizing residual. Replace sanitizing solution, provide adequate volume as needed, and maintain at least 100 ppm chlorine concentration.**Dec 14, 2023: sanitizer in bucket did not register a sanitizing residual (corrected).2) Dirty counter cloths were not stored in a sanitizing solution between use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • REPEATING VIOLATIONS:1) Staff personal food and drink were stored on the prep line. Keep and consume personal foods away from food prep surfaces/storage areas.2) There were many trays/boxes of open/uncovered food in the walk-in freezer. Cover and protect foods against contamination while in storage.3) An open bag of rice was stored on the floor in the kitchen.**Dec 14, 2023: open bag of flour on the floor
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) Rubber nonfoodgrade containers were used to store foods such as deep-fried and raw meat. Please do not use these containers to store loose/unbagged foods - obtain foodgrade containers2) Containers of foods were balanced on top of garbage containers. Do not use insanitary surfaces for food storage - store and handle foods on designated food prep surfaces.3) Cut onions were stored in a milk crate and stored directly on the floor (destroyed). Do not use milk crates for processed food storage as they have holes on the bottom and are difficult to clean. Use sealed containers and store foods in a sanitary manner.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • REPEATING VIOLATION:Large containers and wok/pots were stored under bottom shelves and on the floor in the kitchen. Store items off the floor - this also facilitates easy floor cleaning.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Box of food take-out containers were stored on the floor in the kitchen. Please store food containers at least 6 inches off the floor and in a sanitary manner.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • REPEATING VIOLATIONS:1) A pot of chomchom/rasgulla which is a perishable item made from milk was stored at room temp. Temp measured 20C (destroyed).**Dec 14, 2023: large bowls of rasgulla measured 18-21C (all destroyed).2) Two crate boxes of eggs were left out on the floor at room temp at the end of the prep line. Surface temp measured 14-16C. Place eggs into cooler upon delivery receipt. Do not leave out at room temp.**Dec 14, 2023: boxes of eggs left unattended at room temp after delivery. Temp measured 13C. Staff immediately placed into cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Chicken patty was stored at room temp on top of the sweets display cooler. Temp measured 19C (destroyed). Store perishable foods at 4C or lower, or 60C or higher.2) Insert containers of cooked meat were left on the counter at room temp while cooling; temps ranged 44-50C. Please practice quick-cooling methods. Staff immediately placed into cooler.3) Eggs and perishable foods stored in the undercounter prep line cooler measured 15-17C (all destroyed). Do not use this cooler for storage of perishable foods. Repair and store eggs at 7C or lower, and other perishables at 4C or lower.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Food prep equipment/utensils are not sanitized in the manual wash method. Please ensure that the manual dishwashing process includes: wash with detergent in the 1st compartment, rinse with clean water in the 2nd compartment, then sanitize by complete immersion in an approved sanitizer in the 3rd compartment.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • REPEATING VIOLATION:Paper towels were not provided at the front service hand sink. Please install a paper towel dispenser/holder and stock with paper towels.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) Hot water was shut off at the dishwashing hand sink due to a leak. Please repair.2) Paper towel dispensers in the public bathrooms in the side dining area were empty. Please restock.
    • 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 noted in the dry storage room next to the cook line. Please clean and sanitize areas contaminated by droppings.2) Droppings and a dead mouse were noted in the side dining area (near hand sinks for bathrooms).
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • REPEATING VIOLATION:Watering cans were present in all bathrooms. Please remove watering cans and install a bidet or bidet attachment.
    • 20. Do food handlers at the facility have adequate food safety training?
      • REPEATING VIOLATION:It was evident that the staff on site were lacking basic food safety knowledge. Please have all staff complete the AHS basic food safety course. There is no charge for this course.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • REPEATING VIOLATIONS:1) The dishwasher counter constructed from pressboard was badly water damaged, and the wooden base it was sitting on was contaminated with grime and was unsealed/unfinished. Please remove and/or replace with something that is durable and easily cleanable.2) The bathroom near the kitchen that opens into the dining area was missing a self-closure device on the door. Please install.
    • 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) Light fixture above the dishwashing area was not operational. Please repair.2) Overturned pop crates were used as shelves in the walk-in cooler. These crates were heavily contaminated with food debris and difficult to clean. Please remove and provide proper shelves.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • REPEATING VIOLATIONS:1) The mixing attachment on the power drill for mixing batter was heavily contaminated with dried food. It was hung on the wire shelf near the mop sink and next to/above clean utensils/dishes. There were ladles/cooking spoons that were not clean and contaminated with food debris in this area as well. Keep all areas of the mixer and utensils clean/sanitized and store in a sanitary area.2) Baking sheets/pans were balanced on top of the tap fixture and against the backsplash at the dishwashing sink. This is not a sanitary area. Air dry/store food equipment in a sanitary area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a heavy accumulation of garbage, old food debris, filth behind the dishwasher. Please clean.