Skip to content
Loading map…

Amici / Gate of India

313 - 500 Country Hills Boulevard NE Calgary AB T3K 5H2 · Food - General

6 inspections

  1. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:1. The floors throughout the facility including the areas below the cookline, the coolers, counters and other hard to reach areas.In addition to the required cleaning please develop a written sanitation plan for daily, weekly and monthly cleaning.
  2. Risk Management Inspection

    3 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following utensils/equipment require clean:1. The prep coolers and standing coolers.2. The butcher's block.3. The utensil trays.4. The bread warmer.5. The dishwashing racks/trays.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The surface of cutting boards attached to the prep coolers have deep grooves, preventing them from being able to be cleaned properly.**Please have the cutting boards replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:1. The walk-in cooler (floors, walls and shelves)2. The walk-in freezer (floors, walls and shelves)3. The floors, walls and general area around the dish washing area including the grease trap.4. The floors throughout the facility including the areas below the cookline, the coolers, counters and other hard to reach areas.In addition to the required cleaning please develop a written sanitation plan for daily, weekly and monthly cleaning.
  3. Risk Management Inspection

    3 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following utensils/equipment require clean:1. The prep coolers and standing coolers.2. The butcher's block.3. The utensil trays.4. The bread warmer.5. The dishwashing racks/trays.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The surface of cutting boards attached to the prep coolers have deep grooves, preventing them from being able to be cleaned properly.**Please have the cutting boards replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:1. The walk-in cooler (floors, walls and shelves)2. The walk-in freezer (floors, walls and shelves)3. The floors, walls and general area around the dish washing area including the grease trap.4. The floors throughout the facility including the areas below the cookline, the coolers, counters and other hard to reach areas.5. The ceiling tiles and walls throughout the kitchen.In addition to the required cleaning please develop a written sanitation plan for daily, weekly and monthly cleaning.
  4. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The procedure for thawing was inadequate. frozen meat packs were observed to be thawing at room temperature during the inspection.**Ensure foods are safely thawed quickly or in manner that prevents the rapid growth of pathogenicbacteria.-Any of the following methods below can be used:1) Under refrigeration ahead of time at 4degrees or less.2) Completely submerged in cold running water.3) As part of the cooking process (but only when thawing is taken into consideration in determining cookingtime); and4) By microwaving
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The west prep cooler was not maintaining adequate temperatures. Food items under storage measured between 15-17 degrees C.Discontinue the use of the cooler and have it repaired to ensure it can maintain adequate temperatures of 4 degrees C or below.-The food items stored in the cooler were discarded.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink was obstructed by food items during the inspection.**Ensure all hand sinks are kept unobstructed and accessible for use at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The surface of cutting boards attached to the prep coolers have deep grooves, preventing them from being able to be cleaned properly.**Please have the cutting boards replaced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following utensils/equipment require clean:1. The prep coolers and standing coolers.2. The butcher's block.3. The utensil trays.4. The bread warmer.5. The dishwashing racks/trays.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:1. The walk-in cooler (floors, walls and shelves)2. The walk-in freezer (floors, walls and shelves)3. The floors, walls and general area around the dish washing area including the grease trap.4. The floors throughout the facility including the areas below the cookline, the coolers, counters and other hard to reach areas.5. The ceiling tiles and walls throughout the kitchen.In addition to the required cleaning please develop a written sanitation plan for daily, weekly and monthly cleaning.
  5. Initial Inspection

    0 infractions

  6. Demand Inspection

    2 infractions

    • 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?
      • The mice droppings were observed in the mechanical room, along the corners in the kitchen.Clean up the droppings. Set up a pest control program by a professional pest control company. The frequency needs to be at least biweekly. Once the pest control monitoring confirms no pest activity found, the pest control program can be set at monthly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The interior divider edge in the ice machine was observed with slime.Clean and sanitize.Duct tape was used to repair the left line prep cooler cover, the Coke cooler and along the counter across from the cooking line.Remove the duct tape. Repair the damaged areas. The finishing must be durable, easily cleanable and water resistant.