Sikh Society of Calgary Guru Nanak Centre - Kitchen

All refrigeration units were able to maintain the appropriate temperature (at or below 4°C for coolers/fridges; at or below -18°C for freezers). However, there were no records provided for temperature monitoring. The inspector informed the operator that temperatures should be recorded to ensure that the unit was functional throughout operations. A copy of a temperature monitoring template will be provided with this report., **RECORD TEMPERATURES OF ALL REFRIGERATION UNITS.

The maximum temperature of the high-temperature mechanical dishwasher was measured at the dish level using a maximum-registering thermometer to be 66.2, 67.3, and 67.7°C (tested three times). Please ensure to fix the dishwasher to be able to maintain a temperature of at least 71°C at the dish level., **OUTSTANDING (2023-09-06). The maximum temperature of the high-temperature mechanical dishwasher was measured at the dish level using a maximum-registering thermometer to be 65°C (tested three times).

Chlorine sanitizer test strips were not available. Provide test strips for measuring sanitizer concentration., **OUTSTANDING (2023-08-04). Chlorine test strips were not observed during the inspection., **OUTSTANDING (2023-09-06). Chlorine test strips were available; however, the strips were expired in March 2023. Please ensure to obtain valid test strips.

The staff were not recording the maximum temperatures of the high-temperature mechanical dishwasher daily. The inspector informed the operator that the dishwasher must be tested daily, and its maximum temperature be recorded daily. A dishwasher monitoring template will be provided with this report. Please ensure to record the temperatures of the dishwasher before use every day. A maximum-registering thermometer was not available on-site. Ensure to obtain a maximum-registering thermometer to test the dishwasher at the dish-level., **OBTAIN A MAXIMUM-REGISTERING THERMOMETER. RECORD TEMPERATURES DAILY BEFORE USE.

There was no evidence of approved food safety training. At least one food handler must complete an approved food safety course and provide certification., **OUTSTANDING (2023-08-04). No proof of food safety training was observed during the inspection., **OUTSTANDING (2023-09-06). No proof of food safety training was observed during the inspection. The inspectors informed the operator that supervising personnels must have a valid Food Safety Training certificate. A list of recognized courses in Alberta will be provided with this report.

1) Shelving in the pantry was constructed with untreated wood., **OUTSTANDING (2023-08-04)., **OUTSTANDING (2023-09-06). The shelving units in the pantry was made of stainless steel. However, there were still exposed untreated wood in some areas of the shelves. Please ensure that any exposed wood are treated (coated with waterproof paint) or covered with a waterproof, smooth, and easily cleanable material, such as stainless steel., , 2) A sideboard of a storage unit in the cook line was constructed with untreated wood. Finish wooden surfaces so that they are smooth, non-absorbent to moisture and easy to clean., **OUTSTANDING (2023-08-04)., **FIXED (2023-09-06). The shelving units in the cookline area was fixed using stainless steel materials., , 3) The wall behind the food processor in the equipment storage room was unclean. Also, paint had worn off. Clean then re-finish the wall., **OUTSTANDING (2023-08-04)., **OUTSTANDING (2023-09-06). The wall appeared clean during the inspection. However, the wall still had paint peeling off. Please re-finish the wall so it remains smooth and easily cleanable., , 4) Some ceiling tiles in the equipment storage room were water damaged. Remove the source of leak and replace water damaged ceiling tiles., **OUTSTANDING (2023-09-06). No active water leaking during the inspection. However, the damaged tiles were still not replaced. Please replace the damaged tiles., , 5) A shelf with stainless steel compartment plates was overloaded. It was curved in a manner that allowed debris accumulation along the side boards. Reduce load on the shelf and seal gaps along the side boards., **NOT OBSERVED DURING THE INSPECTION.

The bottom shelving units in the walk-in dry storage room was touching the floor with no clearance. The inspector informed the operator that all equipment must be stored at least six inches above the floor. Please modify the shelving units to accommodate this., **STORE ALL EQUIPMENT OFF THE FLOOR.

The clean-in-place equipment in the kitchen, being the commercial stand-up food mixer, was noted as dirty and had accumulation of old food debris during the inspection. The inspector informed the operator that all equipment/utensils/tools in the kitchen must be kept clean and sanitary after use. Please clean the kitchen equipment and implement the routine cleaning of the equipment as part of your cleaning schedule.

There was no cleaning schedule and written sanitation procedure being implemented on-site. Several areas were previously noted as dirty and unsanitary. The inspector informed the operator that a cleaning schedule must be implemented and be put in writing for documentation purposes and to ensure that the facility remains clean and sanitary throughout operations. A sample cleaning schedule template will be provided with this report. Please ensure to implement a cleaning schedule and written sanitation procedure in the facility., **IMPLEMENT A CLEANING SCHEDULE AND WRITTEN SANITATION PROCEDURE.