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Appna Tiffin

106 - 4661 54 Avenue NE Calgary AB T3J 5R1 · Food - General

5 inspections

  1. Monitoring Inspection

    2 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Jun 11 2026: Staff indicated that they make fresh yogurt everyday. It is made from the previous batch starter culture. The yogurt is then finished by the end of day. Records and the process was not written, no records kept.A small container of yogurt was observed on-site. The staff stated that the yogurt was made in the facility. The facility did not have record keeping, pH meter and commercial starter. The operator was unable to provide logs to verify pH and temperature control measures for the fermentation process.- The operator was asked to discard the yogurt. Provide a standard procedure for the production of yogurt for review by the public health inspector. Develop and maintain a log that indicates the following:- Date and time of production- List of all Ingredients Used- Heating Temperature of the milk- Starting pH of milk before culture is added- Final pH after fermentation (must reach 4.5 or lower within 2 hours of fermentation)- Fermentation Time (document the start and end times)- Fermentation Temperature- Cooling Temperature (must be rapidly cooled to ≤4°C after fermentation)- Batch number (system of identifying the batch of yogurt being made)Ensure the following:- Obtain a PH test strip or PH meter to monitor PH throughout the process.- A functional calibrated thermometer for monitoring temperature.- The starter culture used in yogurt production must be obtained from an approved commercial source.Back slopping (using yogurt from a previous batch as a starter culture) is not permitted for production.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the 2 large cooking pots of food that were being portioned for lunch and dinner was 45-50C. This process of portioning and serving hot from the time it is cooked to being served or cooled must be within 2 hours. Ensure food is portioned into small batched and placed in the cooler for quick cooling to 4C.
  2. Monitoring Inspection

    4 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • A small container of yogurt was observed on-site. The staff stated that the yogurt was made in the facility. The facility did not have record keeping, pH meter and commercial starter. The operator was unable to provide logs to verify pH and temperature control measures for the fermentation process.- The operator was asked to discard the yogurt. Provide a standard procedure for the production of yogurt for review by the public health inspector. Develop and maintain a log that indicates the following:- Date and time of production- List of all Ingredients Used- Heating Temperature of the milk- Starting pH of milk before culture is added- Final pH after fermentation (must reach 4.5 or lower within 2 hours of fermentation)- Fermentation Time (document the start and end times)- Fermentation Temperature- Cooling Temperature (must be rapidly cooled to ≤4°C after fermentation)- Batch number (system of identifying the batch of yogurt being made)Ensure the following:- Obtain a PH test strip or PH meter to monitor PH throughout the process.- A functional calibrated thermometer for monitoring temperature.- The starter culture used in yogurt production must be obtained from an approved commercial source.Back slopping (using yogurt from a previous batch as a starter culture) is not permitted for production.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **Violations still exist**1. Plastic portion cups were used as scoops and stored inside the bulk containers. Cups were removed by staff during inspection.- Ensure to use scoops with handles and all scoops are to be stored away from the food product or in a separate food-safe container2. Food products and food related items were stored on the floor in the kitchen and dry storage area. - Please ensure all items are stored in a safe and sanitary manner at least 6 inches off the ground.3. Personal items (jackets, cellphone) were stored on food storage shelves in the dry storage area.- Store personal items separately, away from food storage areas.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of two big pots of cooked food (Mattar Paneer and Lintels) measured to be 53-55C.- Ensure to store the high risk food items above 60C or below 4C.- To cool down food quickly, divide the hot food into smaller portion in shallow pans.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • **Violations still exist**Cleaned dishes were placed on the wall perimeter behind the dishwashing sink. 3 comp-sink in the facility was being used as dish storage and was inaccessible.- Operator is to ensure that the dishwashing sink is kept clear of obstructions. - Ensure to store dishes on the designated shelves.
  3. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution was initially prepared for use in the kitchen. No bulk supply of bleach available at the facility.- Operator was able get bulk supply of bleach. 100 ppm chlorine sanitizer was prepared during inspection. - As discussed, ensure that a sanitizer is prepared for use at all times for each food handling area.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Staff member was observed eating in the kitchen at the time of inspection.- Designate separate break area for staff to consume food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Plastic portion cups were used as scoops and stored inside the bulk containers. Cups were removed by staff during inspection.- Ensure to use scoops with handles and all scoops are to be stored away from the food product or in a separate food-safe container2. Food products and food related items were stored on the floor in the kitchen and dry storage area. - Please ensure all items are stored in a safe and sanitary manner at least 6 inches off the ground.3. Personal items (jackets, cellphone) were stored on food storage shelves in the dry storage area.- Store personal items separately, away from food storage areas.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Cleaned dishes were placed on the wall perimeter behind the dishwashing sink. 3 comp-sink in the facility was being used as dish storage and was inaccessible.- Operator is to ensure that the dishwashing sink is kept clear of obstructions. - Ensure to store dishes on the designated shelves.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Access to hand sink in the kitchen was obstructed as garbage bin was placed in front of the sink. Operator relocated the bin.2. Paper towel and soap dispensers near the kitchen hand sink were empty. Operator restocked paper towels and soap at the sink during the inspection.ENSURE HAND SINK IS UNOBSTRUCED FOR STAFF USE, HAS HOT AND COLD-WATER ACCESS, AND IS STOCKED PROPERLY WITH PAPER TOWELS AND SOAP AT ALL TIMES.
    • 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. Ceiling tiles and air vents above the food preparation area were visibly dirty, with dust and debris buildup.- Please clean air vents and ceiling tiles.2. Dust and grease build-up on the ventilation hood in the back kitchen. - Please clean ventilation hood and include regular cleaning of canopy filters in the cleaning schedule.
  4. Initial Inspection

    0 infractions

  5. Demand Inspection

    2 infractions

    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Prep cooler was not on site. Please ensure prep cooler is delivered for inspection and ensure it is in good working order.
    • 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) The wall around the water supply lines for the bathroom hand sink was not finished. Please finish the wall so all surfaces are smooth, nonporous and easily cleanable.2) Ceiling tile on the left side of the exhaust canopy was missing. Please install.3) Wall perimeter around window behind dishwashing sinks was not finished. Please finish so area is smooth, nonporous and easily cleanable.