Sweet Kitchen

1. Chlorine based surface sanitizer was over 1000 ppm. , , The staff was educated on how to make an approved 100 ppm chlorine-based solution. The spray bottles were diluted to measure 100 ppm onsite., , 2. Dirty reusable wiping cloths were stored on food contact surfaces. (Removed from the food contact surface), , When cleaning cloths are not in use, ensure they are stored in an approved sanitizer solution to prevent bacteria growth.

1. Frozen bags of Nanak Shana were observed thawing at room temperature on the prep table., , The thawing shana were returned to the cooler immediately. Ensure proper thawing procedures are followed using one of the following methods: Thawing in the refrigerator at 4C or less, under cold running water, as part of the cooking process, or in the microwave to be cooked immediately., , 2. 4 X 14L buckets of cooked Nanak Shana at were observed sitting at room temperature, internal temperature measured between 20C to 22C. (discarded), , Ensure proper temperature control is maintained for all high-risk foods keeping hot foods at 60C or above or refrigerated at 4C or below.

Repeat violation observed Oct 23rd, 25. , 1) Not all staff were completing the sanitizing step in the manual equipment washing procedure. The approved manual equipment washing procedure includes: wash with detergent in the 1st comp, rinse with clean water in the 2nd comp, then sanitize by complete immersion in an approved sanitizer in the 3rd comp., , 2) Large cooking pots/woks that did not fit inside dishwashing sinks where they can be properly washed/sanitized were being used. OPTIONS FOR COMPLIANCE: 1) Remove large items from facility that cannot be washed inside the current dishwashing sinks and limit to using equipment that can be fully immersed inside each wash sink compartment only; 2) upgrade/install larger dishwashing sinks that can accommodate the largest piece of equipment used; 3) submit a written plan to AHS for approval on how large pieces of equipment can be properly cleaned/sanitized without sink upgrade.

The handwashing sink in the front service area was completely blocked off. , , Remove any item blocking the sink, the sink must remain accessible at all times.

Repeat violation Oct 23rd 25., 1. Scoops stored inside the bulk supply and did not have a proper handle. Scoops must be placed in a separate area to avoid cross contamination of the bulk supply. Scoops must also have an adequate handle to properly handle food to avoid touching the surface in which food comes into contact with.

1. A multi-tier tray containing food was placed in the front service area at the entrance, which is a high-traffic area, increasing the risk of contamination., , Relocate the tray to designated food storage area. Ensure that all food in the service area is protected from potential contamination and maintained in a safe and sanitary manner., , 2.Several trays of sweets were left open in front service area. , , Cover all foods to prevent contamination.

Repeat violation Oct 23rd 25., 1) The facility is permitted under a different name than the sign "Jetha's Roti + Snacks" as displayed on the store front. Either remove the sign or replace it with the name as stated on the food handling permit., 2) There was a heavy accumulation of grease/grime on the sidewalk between the facility front door and parking spot where the delivery vehicle was parked. Please clean the sidewalk to remove the grease/grime.

Not reviewed Oct 23rd, 25., 1. Unfinished wood used for support underneath the three-compartment sink. All surfaces must be constructed of materials that are smooth, durable, impervious to moisture to facilitate cleaning. Seal the wood or replace with a stainless-steel support. , , 2. Large hole in the wall near the preparation area. All walls must be in good repair to facilitate cleaning. Please repair the wall. , , 3. Mold growing on the ceiling in the mop closet. All surfaces must be maintained in a clean and sanitary manner. Remove the mold from the ceiling and investigate where the moisture/leak is coming from to perform necessary repairs and prevent recurring growth of mold. , , 4. Cardboard used as a liner on the shelves where the dry ingredients are stored. All surfaces where food comes into contact with must be smooth, durable, impervious to moisture and easily cleanable. Remove the cardboard and replace with a liner that meets the conditions as stated above.

A white plastic cutting board was observed to be heavily pitted with deep grooves, making it difficult to clean and sanitize effectively., , Replace the cutting board.

1. The facility was disorganized; several cartons containing empty boxes of sweets were stored in the front service area creating clutter and poor sanitation conditions., , organize and remove empty cartons from the front service area and store them in a designated storage location away from food preparation and service areas., , 2. Floor of the walk-in coolers and freezer was dirty; food debris were observed under the shelving units., , Clean the indicated ares.

Repeat violation Oct 23, 25, Perishable sweets were transported without temp control in an unrefrigerated van. Please maintain cold perishable foods at 4C or lower during transport.

Open container of nuts stored underneath the 2-compartment sink near the sewage line. Food should not be stored near the sewage line to prevent contamination in the event of a leak. The operator moved the nuts onto the counter at the time of the inspection.

1. Garbage and construction bins used to store food. Food must be stored in food grade containers to ensure safe storage by preventing contamination of food through chemical leaching. Refrain from using garbage and construction bins and replace with food grade containers., , 2. Uncovered food stored in the walk-in freezer and cooler. All food must be stored in a manner that protects it from contamination. Please place the appropriate covers on the food containers to avoid contamination.

Frozen milk solid stored on the food prep counter at room temperature with an internal temperature of 19C. Perishable food items should not be stored at room temperature to avoid the growth of harmful bacteria. For proper thawing procedures, food must be placed under cold running water, in the cooler, using a microwave, or cooking it directly. The operator disposed the milk solids at the time of the inspection.

1) Not all staff were completing the sanitizing step in the manual equipment washing procedure. The approved manual equipment washing procedure includes: wash with detergent in the 1st comp, rinse with clean water in the 2nd comp, then sanitize by complete immersion in an approved sanitizer in the 3rd comp., 2) Large cooking pots/woks that did not fit inside dishwashing sinks where they can be properly washed/sanitized were being used. OPTIONS FOR COMPLIANCE: 1) Remove large items from facility that cannot be washed inside the current dishwashing sinks and limit to using equipment that can be fully immersed inside each wash sink compartment only; 2) upgrade/install larger dishwashing sinks that can accommodate the largest piece of equipment used; 3) submit a written plan to AHS for approval on how large pieces of equipment can be properly cleaned/sanitized without sink upgrade.

Handwash sink at the food preparation line was blocked by another food equipment and utensils were stored inside. Designated handwash sinks must be accessible at all times for staff to use and should not be used for other purposes other than hand washing. The operator removed the food equipment and the utensils at the time of the inspection.

1) Staff jackets/sweaters are hanging on the shelves where food is stored (the shelves near the walk-in cooler, and the shelves at the front). Personal items should not be stored in the same area where food is stored to prevent contamination. Designate an area that is separate from food handling areas where staff members can place their personal belongings., 2) Floor mat was washed in the three-compartment sink. Utensils and food equipment should only be washed in the three-compartment sink. Refrain from washing equipment that are not meant for food handling to avoid contamination of the sinks. Use the mop sink to wash floor mats.

1. Cans reused as scoops and stored inside the bulk item. Cans should not be reused as utensils to handle food as they are not smooth, durable or easily cleanable and are prone to corrosion. Replace the cans with suitable scoops with a handle for proper handling of food and ensure utensils are stored in a separate area that protects the bulk supply from contamination. , , 2. Scoops stored inside the bulk supply and did not have a proper handle. Scoops must be placed in a , separate area to avoid cross contamination of the bulk supply. Scoops must also have an adequate handle to properly handle food to avoid touching the surface in which food comes into contact with.

1. Mouse droppings observed in the corner near the dry ingredients area. The facility should be pest-free to ensure safe handling of food. Remove the mouse droppings by pouring bleach on top. Monitoring mouse activity along the walls and hard-to-areas and contact a pest control company to prevent an infestation of mice. , , 2. The backdoor entrance was left open at the time of the inspection. This can provide an entryway for pests and may cause an infestation in the food establishment. Please ensure the backdoor is closed to prevent the entry of pests or install an appropriate screen door.

1) The facility is permitted under a different name than the sign "Jetha's Roti + Snacks" as displayed on the store front. Either remove the sign or replace it with the name as stated on the food handling permit., 2) There was a heavy accumulation of grease/grime on the sidewalk between the facility front door and parking spot where the delivery vehicle was parked. Please clean the sidewalk to remove the grease/grime.

The manager assigned as the person-in-care-and-control of the kitchen held the Alberta Food Safety Basics Certificate only. Please complete a recognized food safety course within Alberta.

1. Unfinished wood used for support underneath the three-compartment sink. All surfaces must be constructed of materials that are smooth, durable, impervious to moisture to facilitate cleaning. Seal the wood or replace with a stainless-steel support. , , 2. Large hole in the wall near the preparation area. All walls must be in good repair to facilitate cleaning. Please repair the wall. , , 3. Mold growing on the ceiling in the mop closet. All surfaces must be maintained in a clean and sanitary manner. Remove the mold from the ceiling and investigate where the moisture/leak is coming from to perform necessary repairs and prevent recurring growth of mold. , , 4. Cardboard used as a liner on the shelves where the dry ingredients are stored. All surfaces where food comes into contact with must be smooth, durable, impervious to moisture and easily cleanable. Remove the cardboard and replace with a liner that meets the conditions as stated above.

Unfinished wooden tracer is used as a food utensil. All food equipment where food comes into contact with must be maintained in good condition where it is smooth, durable, impervious to moisture, easy to clean and prevents contamination of the food. Replace the wooden tracer with another tool that meets the conditions as mentioned above.

Perishable sweets were transported without temp control in an unrefrigerated van. Please maintain cold perishable foods at 4C or lower during transport.