Bikaner Sweethouse and Restaurant

Facilities food handling permit was not posted. , , Please print and post a copy of the facilities valid food handling permit in a location that is visible to the public.

There is evidence that uninspected meat has been purchased and sold at this location., , 7 bags of lamb meat were observed in the walk-in freezer. The bags had sharpie written on the bags and no supplier could be identified from the labeling. Invoices provided did not prove the purchase/supplier of the meat., , All the above listed meat was bagged, taped and put on a hold by Alberta Health Services. This meat may not be removed, altered, sold, or used. , , Provide evidence that all prepared, processed and displayed food is from an approved source and provide a list of all food suppliers. Provide a copy of all the receipts/invoices for all meat products from the past 3 months., , All stored, prepared, processed and displayed food must be from an approved source.

Dirty cleaning cloths were observed sitting directly on food contact surfaces. , , Obtain new cleaning cloths and ensure they are always stored in a food safe surface sanitizer when not in use.

A food safe surface sanitizer was not prepared at the time of the inspection. , , A 100ppm chlorine sanitizer solution was prepared by staff when instructed too. , , Please ensure that a food safe surface sanitizer is always prepared and in use when food handling is occurring.

Five buckets of sauce were stored on the counter with no temperature control. The sauce , had a temperature of 24°C, and the operator advised that they had cooked it the previous , night around 10:00pm and then left it on the counter overnight to cool. , , This is not a safe way to cool food items. Items must be quickly cooled to reduce the risk of pathogen growth and foodborne illness. , , The sauce was discarded at the time of the inspection and proper cooling methods were discussed with the operator.

1) Paper towel was not available at the handwashing sink located in the kitchen. , , 2) Paper towel was not available at the handwashing sink located at the bar. , , All hand washing sinks must be stocked with paper towel in a proper dispenser, liquid hand soap, and running hot/cold water to facilitate proper hand washing by food handlers.

There is a significant mouse infestation. Mouse droppings were observed in the following areas including but not limited to: In the back of the kitchen under the equipment and food storage shelves, under the ladder leading to the upstairs, on top of dry food storage containers, on the floor in the upstairs storage room, in boxes containing dishes and utensils located on the second floor, and in cupboards in the front bar area. Pest control reports also indicated multiple captures of mice in the days/weeks preceding the inspection., , Safely clean all the mouse droppings and clean/sanitize all areas affected by mouse excrement., , Work with your pest control company to abate the mouse issue. It is also important to seal any holes and keep exterior doors closed to limit pest entry.

Food was stored uncovered in the walk-in cooler, in the dry storage area, and in the second-floor storage room. , , All food must be stored with a food-grade cover to protect from contamination.

Food was stored directly on the floor in the walk-in cooler. , , All food must be stored elevated off of the floor to protect from contamination and facilitate in proper cleaning.

Facilities food handling permit was not posted. , , Please print and post a copy of the facilities valid food handling permit in a location that is visible to the public.

Knives were stored in the gap between the two-compartment sink and the wall., , Store knives in a clean and sanitary manner.

1) Food equipment and utensils were dirty and had a build-up of food debris, grime, grease, and dirt including but not limited to; shelving in the walk-in cooler, shelving located at the back of the kitchen storing dry foods, the taps and basin of the hand washing sink in the kitchen, the surfaces of the two-compartment sink, the paper towel dispensers, the liquid hand soap dispensers, the food contact counters, the exterior of bulk food containers, the cupboards under the bar sink and counters, and the knives in storage. , , Please clean and sanitize all equipment in the facility. , , 2) The mechanical ventilation canopy located above the cook line had a build-up of grease and dust on the baffles and the hood., , Clean the hood and baffles and add to a regular cleaning schedule., , 3) A covering made of paper towel and tape were observed on the door handle near the , preparation cooler and the shelf directly below the microwave in the kitchen. , , Please remove this covering as it can harbor dirt and pathogens and keep the indicated areas clean.

Food equipment, utensils, and dishes were stored outside behind the facility., , Ensure that all food equipment, dishes, and utensils are stored inside of the facility or in a clean pest proof storage unit to protect from contamination and pest harborage.

1) The general sanitation of food establishment surfaces was poor. Dirt, food debris, grease , build-up, and grime were observed on the floors, walls, ceiling, and equipment throughout. , , Thoroughly clean and sanitize the facility. , , 2) The ceiling air vents in the kitchen had a build-up of dust. , , Clean the ceiling air vents to prevent contamination of food and food contact surfaces below.

The second-floor storage room was cluttered and disorganized rendering it difficult to clean. , , Clean and organize this area.