Amritsari Tadka Restaurant & Bar
225 - 7171 80 Avenue NE Calgary AB T3J 0P6 · Food - General
9 inspections
- Risk Management Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- **The violation still exists**The facility did not have max/min waterproof thermometer to confirm internal temperature of dishwasher.- Obtain a max/min waterproof thermometer.
- 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?
- Back door was opened during inspection.- Ensure to install a screen door.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
5 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- **The violation still exists**The facility did not have max/min waterproof thermometer to confirm internal temperature of dishwasher.- Obtain a max/min waterproof thermometer.
- 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?
- Back door was opened during inspection.- Ensure to install a screen door.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Update: The tiles were repaired but still a few cracked again.Many floor tiles in front of the cook line were cracked/damaged. - Repair/replace so that floor is smooth, nonporous and easily cleanable.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Wall and hand washing sink joint seal appeared moldy.- Replace the silicon seal.
- 23. Is the facility maintained in a clean and sanitary condition?
- **The violation still exists**1. Hard‑to‑reach areas throughout the facility, including but not limited to the dry food storage room, behind the standing mixer, utensil storage shelves, etc.- Thoroughly clean all of the above‑mentioned areas.2. Ceiling tiles appeared blackened, and air intakes were visibly dirty.- Clean or replace the ceiling tiles and ensure all air intakes are properly cleaned.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
4 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- An open can of mango pulp was stored in the walk‑in cooler.- The operator discarded the product. Ensure that once canned food is opened, it is transferred into a food‑grade plastic or stainless‑steel container before storage.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The facility did not have max/min waterproof thermometer to confirm internal temperature of dishwasher.- Obtain a max/min waterproof thermometer.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. Many floor tiles in front of the cook line were cracked/damaged. - Repair/replace so that floor is smooth, nonporous and easily cleanable.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Hard‑to‑reach areas throughout the facility, including but not limited to the dry food storage room, behind the standing mixer, utensil storage shelves, etc.- Thoroughly clean all of the above‑mentioned areas.2. Ceiling tiles appeared blackened, and air intakes were visibly dirty.- Clean or replace the ceiling tiles and ensure all air intakes are properly cleaned.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. The cutting board on the prep line cooler was in disrepair with deep knife grooves and embedded dirt, making it difficult to clean.The cutting board was removed from the prep line during the inspection.2. A used knife with visible food debris was placed with in the storage bin with clean utensils. The entire bin was removed for washing.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- There was a grease buildup around the cook line near the grill.Ensure this area is properly cleaned.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Demand Inspection
0 infractions
- Risk Management Inspection
8 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 1) Small mixer was stored on floor. Provide table/base that raises mixing bowl to at least 6 inches off the floor.2) Homemade food made at manager's home was stored on prep table among foods for public consumption was to be further processed/put into jars in restaurant for what manager said was to be brought back home. Store personal foods separately - conduct personal food processing at home.
- 09. Are chemicals stored and handled in a safe manner?
- REPEATING VIOLATIONS:1) Chorine sanitizer in spray bottle for the kitchen was too strong and was unsafe to be used around food. Please dilute to 100 ppm and use test strips to monitor concentration.2) Chemical spray bottles are not labelled to indicate their contents. Please label.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- REPEATING VIOLATIONS:1) Cartons of cream were stored on the prep counter at room temp. Temps measured 18C & 20C (destroyed). Store cold perishable foods in the cooler at 4C or lower.2) Perishable hot and cold foods for tiffin service were stored at room temp on a bench in the dining room. Do not leave perishable foods at room temp. Provide both hot and cold holding for holding of tiffin foods.
- 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?
- 1. Screen door for back kitchen area - screen textile is loose along bottom frame of door. Does not provide pest proof seal for screen door. Repair or replace screen for door. 2. Pest control records were not available at time of inspection. Owner to provide via email
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Wooden shelves in the dry storage room for cups and food storage were contaminated with grime/writing and was difficult to clean. Please replace with a material that can be washed, or seal with a light coloured paint. Surface must be smooth, nonporous and easily cleanable.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The dishwasher transition counters/tables were missing and no longer connected to the dishwasher. Please re-install.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Online cutting board at prep line was badly scarred and difficult to properly clean. Please replace.
- 24. Is solid and liquid waste being managed in a suitable manner?
- Grease trap disposal records were not being kept. Please ensure that grease trap records are provided each time the grease trap is emptied. Please maintain all records.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
10 infractions
- 01. Is the food facility in compliance with verbal and/or written approvals and/or orders issued by an Executive Officer, and is the Executive Officer able to exercise their duties without obstruction or interference?
- Manager pulled on inspector and physically obstructed inspector from posting closure notice on restaurant front door.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 1) Small mixer was stored on floor. Provide table/base that raises mixing bowl to at least 6 inches off the floor.2) Homemade food made at manager's home was stored on prep table among foods for public consumption was to be further processed/put into jars in restaurant for what manager said was to be brought back home. Store personal foods separately - conduct personal food processing at home.
- 09. Are chemicals stored and handled in a safe manner?
- REPEATING VIOLATIONS:1) Chorine sanitizer in spray bottle for the kitchen was too strong and was unsafe to be used around food. Please dilute to 100 ppm and use test strips to monitor concentration.2) Chemical spray bottles are not labelled to indicate their contents. Please label.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- REPEATING VIOLATIONS:1) Cartons of cream were stored on the prep counter at room temp. Temps measured 18C & 20C (destroyed). Store cold perishable foods in the cooler at 4C or lower.2) Perishable hot and cold foods for tiffin service were stored at room temp on a bench in the dining room. Do not leave perishable foods at room temp. Provide both hot and cold holding for holding of tiffin foods.
- 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?
- 1. Screen door for back kitchen area - screen textile is loose along bottom frame of door. Does not provide pest proof seal for screen door. Repair or replace screen for door. 2. Pest control records were not available at time of inspection. Owner to provide via email
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Wooden shelves in the dry storage room for cups and food storage were contaminated with grime/writing and was difficult to clean. Please replace with a material that can be washed, or seal with a light coloured paint. Surface must be smooth, nonporous and easily cleanable.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The dishwasher transition counters/tables were missing and no longer connected to the dishwasher. Please re-install.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The grease interceptor was backing up and wastewater was overflowing onto the kitchen floor. Please have grease interceptor professionally serviced and provide invoice to AHS. Ensure grease interceptor is routinely serviced and maintain accurate written records.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Online cutting board at prep line was badly scarred and difficult to properly clean. Please replace.
- 24. Is solid and liquid waste being managed in a suitable manner?
- Grease trap disposal records were not being kept. Please ensure that grease trap records are provided each time the grease trap is emptied. Please maintain all records.
- 01. Is the food facility in compliance with verbal and/or written approvals and/or orders issued by an Executive Officer, and is the Executive Officer able to exercise their duties without obstruction or interference?
- Demand Inspection
10 infractions
- 01. Is the food facility in compliance with verbal and/or written approvals and/or orders issued by an Executive Officer, and is the Executive Officer able to exercise their duties without obstruction or interference?
- Manager pulled on inspector and physically obstructed inspector from posting closure notice on restaurant front door.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 1) Small mixer was stored on floor. Provide table/base that raises mixing bowl to at least 6 inches off the floor.2) Homemade food made at manager's home was stored on prep table among foods for public consumption was to be further processed/put into jars in restaurant for what manager said was to be brought back home. Store personal foods separately - conduct personal food processing at home.
- 09. Are chemicals stored and handled in a safe manner?
- REPEATING VIOLATIONS:1) Chorine sanitizer in spray bottle for the kitchen was too strong and was unsafe to be used around food. Please dilute to 100 ppm and use test strips to monitor concentration.2) Chemical spray bottles are not labelled to indicate their contents. Please label.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- REPEATING VIOLATIONS:1) Cartons of cream were stored on the prep counter at room temp. Temps measured 18C & 20C (destroyed). Store cold perishable foods in the cooler at 4C or lower.2) Perishable hot and cold foods for tiffin service were stored at room temp on a bench in the dining room. Do not leave perishable foods at room temp. Provide both hot and cold holding for holding of tiffin foods.
- 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?
- 1. Screen door for back kitchen area - screen textile is loose along bottom frame of door. Does not provide pest proof seal for screen door. Repair or replace screen for door. 2. Pest control records were not available at time of inspection. Owner to provide via email
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Wooden shelves in the dry storage room for cups and food storage were contaminated with grime/writing and was difficult to clean. Please replace with a material that can be washed, or seal with a light coloured paint. Surface must be smooth, nonporous and easily cleanable.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The dishwasher transition counters/tables were missing and no longer connected to the dishwasher. Please re-install.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The grease interceptor was backing up and wastewater was overflowing onto the kitchen floor. Please have grease interceptor professionally serviced and provide invoice to AHS. Ensure grease interceptor is routinely serviced and maintain accurate written records.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Online cutting board at prep line was badly scarred and difficult to properly clean. Please replace.
- 24. Is solid and liquid waste being managed in a suitable manner?
- Grease trap disposal records were not being kept. Please ensure that grease trap records are provided each time the grease trap is emptied. Please maintain all records.
- 01. Is the food facility in compliance with verbal and/or written approvals and/or orders issued by an Executive Officer, and is the Executive Officer able to exercise their duties without obstruction or interference?