Atithi Pure Veg
5471 Falsbridge Drive NE Calgary AB T3J 3E8 · Food - General
5 inspections
- Risk Management Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Food items such onion bags cans were stored on the floor in dry storage area.- Store all the food products 6 inches above the floor.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The handwashing sink was not supplied with soap and paper towels.- Ensure the handwashing sink is fully stocked with soap and paper towels at all times.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The ice cream scoop was stored in a container of stagnant water. The facility has an approved dipper well; however, it was not being used and was found dry. In addition, a power bar was stored inside the dipper well.- Store ice cream scoops in the approved dipper well and ensure the dipper well is continuously supplied with fresh running water. Keep the dipper well free of any items not related to utensil storage. Remove the extension cord/power bar from the dipper well immediately.
- 23. Is the facility maintained in a clean and sanitary condition?
- Air vents in the ceiling were observed to be dirty and in need of cleaning.- Thoroughly clean the ceiling air vents and maintain them in a clean condition.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher's internal temperature was measured at 63°C after multiple operating cycles, which is below the required sanitizing temperature.- Repair and service the dishwasher to ensure it is capable of achieving an internal temperature of at least 71°C during the sanitizing cycle. Until the dishwasher is repaired and operating properly, use the three-compartment sink for manual washing, rinsing, and sanitizing of utensils and equipment.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The handwashing sink was not supplied with soap and paper towels.- Ensure the handwashing sink is fully stocked with soap and paper towels at all times.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The ice cream scoop was stored in a container of stagnant water. The facility has an approved dipper well; however, it was not being used and was found dry. In addition, a power bar was stored inside the dipper well.- Store ice cream scoops in the approved dipper well and ensure the dipper well is continuously supplied with fresh running water. Keep the dipper well free of any items not related to utensil storage. Remove the extension cord/power bar from the dipper well immediately.
- 23. Is the facility maintained in a clean and sanitary condition?
- Air vents in the ceiling were observed to be dirty and in need of cleaning.- Thoroughly clean the ceiling air vents and maintain them in a clean condition.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Initial Inspection
0 infractions
- Demand Inspection
0 infractions
- Demand Inspection
0 infractions