113 - 216 Saddletowne Circle NE · SADDLE RIDGE
10 juillet 2025
Non conformeChlorine (bleach) surface sanitizer initially prepared in the spray bottle was tested at 0ppm. Operator was also using lemon scented bleach to prepare the sanitizer solution., - Operator acquired unscented bleach during inspection to prepare surface sanitizer., - As discussed, ensure that chlorine sanitizer solution (100 ppm) is available at the facility for all food handling areas.
A few food items were uncovered in the walk-in cooler and freezer., - Keep the food items covered.
1. Chemical bottles were stored next to dry food containers in back storage room., - Ensure all chemical containers are stored in a designated area away from food storage areas., , 2. Operator was using lemon scented bleach to prepare the surface sanitizer solution., - Operator acquired unscented bleach during inspection to prepare surface sanitizer.
Bowl of margarine was stored in the cooking area without covers. Surface temperature was measured at 21.8 degrees Celsius. Bucket of margarine indicated 'keep refrigerated'. Operator discarded the food item during inspection., - - Ensure to store all food items as per manufacturer's instructions and make sure that products labeled 'keep refrigerated' are maintained at 4 degrees Celsius or below.
1. Single use disposable cups and metal plates were used as scoops for bulk items and were stored in the containers and covered in product., - Ensure to use scoops with handles and store them away from the food product or in a separate food-safe container., , 2. In the back storage room, food items were stored without covers and food bags were stored on the hot water tank., - Ensure all food items are properly covered and stored in clean and sanitary conditions., , 3. Utensils and food buckets were stored directly on the floor throughout the facility., - Operator was informed to keep food and food related items at least 6 inches from the floor.
1. Water leak was noted near the hot water tank next to the mop sink. , - Please repair., , 2. Walls and ceiling in the dry storage room were unfinished and open., - Finish and repair walls and ceiling to provide smooth, non-absorbent, and easily cleanable surfaces.
Food utensils such large metals pots, trays and buckets were stored next to the mop sink., - Please do not store food/food equipment near mop sink area.
The food storage containers such as white buckets and bus pans near the dough mixer were dirty with food debris., - Ensure to clean the food storage containers.
1. There was a lot of clutter in the designated mop sink area. Many miscellaneous items were stored on the floor and near the sink. , - Please remove/declutter/re-organize. Work on removing unnecessary items offsite., , 2. Visible buildup of food residue and grease was noted on walls and floor underneath the cooking area. , - Ensure to clean all these areas and ensure regular cleaning is done., , 3. Back storage room was observed to be cluttered and disorganized, making it difficult to clean and maintain in a sanitary condition., - Organize the storage area.
Punjabi Sweet House & Restaurant se trouve dans le quartier SADDLE RIDGE. SADDLE RIDGE, Calgary compte 147 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 3 juin 2026, 118 (80%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 4 (3%) fermés.
Ce restaurant a été inspecté 4 fois depuis le 3 octobre 2024, avec 1 conforme, 4 non conformes et 1 fermeture au dossier.
Chlorine (bleach) surface sanitizer initially prepared in the spray bottle was tested at 0ppm. Operator was also using lemon scented bleach to prepare the sanitizer solution., - Operator acquired unscented bleach during inspection to prepare surface sanitizer., - As discussed, ensure that chlorine sanitizer solution (100 ppm) is available at the facility for all food handling areas.
A few food items were uncovered in the walk-in cooler and freezer., - Keep the food items covered.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
SADDLE RIDGE
1. Chemical bottles were stored next to dry food containers in back storage room., - Ensure all chemical containers are stored in a designated area away from food storage areas., , 2. Operator was using lemon scented bleach to prepare the surface sanitizer solution., - Operator acquired unscented bleach during inspection to prepare surface sanitizer.
Bowl of margarine was stored in the cooking area without covers. Surface temperature was measured at 21.8 degrees Celsius. Bucket of margarine indicated 'keep refrigerated'. Operator discarded the food item during inspection., - - Ensure to store all food items as per manufacturer's instructions and make sure that products labeled 'keep refrigerated' are maintained at 4 degrees Celsius or below.
1. Single use disposable cups and metal plates were used as scoops for bulk items and were stored in the containers and covered in product., - Ensure to use scoops with handles and store them away from the food product or in a separate food-safe container., , 2. In the back storage room, food items were stored without covers and food bags were stored on the hot water tank., - Ensure all food items are properly covered and stored in clean and sanitary conditions., , 3. Utensils and food buckets were stored directly on the floor throughout the facility., - Operator was informed to keep food and food related items at least 6 inches from the floor.
1. Water leak was noted near the hot water tank next to the mop sink. , - Please repair., , 2. Walls and ceiling in the dry storage room were unfinished and open., - Finish and repair walls and ceiling to provide smooth, non-absorbent, and easily cleanable surfaces.
Food utensils such large metals pots, trays and buckets were stored next to the mop sink., - Please do not store food/food equipment near mop sink area.
The food storage containers such as white buckets and bus pans near the dough mixer were dirty with food debris., - Ensure to clean the food storage containers.
1. There was a lot of clutter in the designated mop sink area. Many miscellaneous items were stored on the floor and near the sink. , - Please remove/declutter/re-organize. Work on removing unnecessary items offsite., , 2. Visible buildup of food residue and grease was noted on walls and floor underneath the cooking area. , - Ensure to clean all these areas and ensure regular cleaning is done., , 3. Back storage room was observed to be cluttered and disorganized, making it difficult to clean and maintain in a sanitary condition., - Organize the storage area.
A few food items were uncovered in the cooler., - Keep the food items covered.
Various perishable sweets/desserts were noted being stored at room temperature during the inspection with no proper temperature control measures in place. The inspector informed the operator that all perishable food cannot be stored at room temperature unless they are marked with the time at which they were removed from temperature control, and the food are displayed or held for service at room temperature for no more than 2 hours, after which they must be discarded.
An open-food display of sweets/desserts was noted during the inspection, with customers conducting self-service without proper sneeze guards and food covers. The inspector informed the operator that all food must be protected from customer contamination, and that an open-food, self-service system is not allowed without proper sneeze guards and food covers.
The food storage containers such as white buckets and bus pans in cooler and freezer were dirty with food debris., - Ensure to clean the food storage containers.
A few food items were uncovered in the cooler., - Keep the food items covered.
The food storage containers such as white buckets and bus pans in cooler and freezer were dirty with food debris., - Ensure to clean the food storage containers.
Food contact surface sanitizer solution concentration measured to 0ppm., The operator was educated, and staff prepared 100ppm chlorine solution during inspection.
A few food items were uncovered in the cooler., - Keep the food items covered.
The facility uses commercial, chlorine-based dishwasher where chlorine concentration measured to be 0ppm., - The operator was advised to use two compartment sink method for pans, pots and food equipment/utensils and single use disposable dishes for food service until the dishwasher is repaired. , - The operator called the dishwasher technician during inspection.
The facility uses bowls to scoop out the food products from bins., - Use scoops with handles to dispense food from bulk containers and scoop handles should not food.
**The violation was still outstanding**, REPEATING VIOLATION:, There was a notable amount of food debris found underneath and behind the cooking equipment., , REQUIREMENT: Please clean and sanitize the area more routinely and/or more thoroughly.
The facility did not have cleaning schedule. , -Develop a cleaning schedule.