Bombay Meat Masala & Samosa Factory
734 & 738 5075 Falconridge Boulevard NE Calgary AB T3J 4K9 · Food - General
13 inspections
- Risk Management Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Shelving units in walkin cooler appeared rusty and dirty.- Clean and refinish the shelving units.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The band saw was used throughout the day and were not being dismantled washed and sanitized at 4 hour intervals and/or between meat species. (clean in place methods)- Develop a written clean in place procedure for all equipment and containers that cannot be washed and sanitized in the 2 compartment sink basins. The procedure must include cleaning frequencies and chemicals used. Implement the clean-in-place procedure within the food establishment.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A few food items in walkin cooler were not covered.- Keep the food items covered to prevent contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A few samosas were stored at room temperature. - The samosas were discarded during inspection, store the perishable food items above 60C or below 4C.
- 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. A few mouse droppings were observed on one of the shelving units. - Contact a certified pest control services to treat the facility. 2. Back screen door has holes in the screen.. Repair or replace the 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?
- 1. Ventilation canopy filter appeared dirty.- Clean the ventilation canopy filters.2. Shelving units in walkin cooler appeared rusty and dirty.- Clean and refinish the shelving units.3. Some floor tiles were cracked.- Repair or replace the damaged tiles to prevent safety hazards and maintain hygiene.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. Meat skewers had dried meat debris on them and were stored beside the cooking stove.- Ensure all equipment is thoroughly cleaned and sanitized after use. Store utensils in a clean, designated area away from cooking surfaces to prevent contamination.2. Front walkin freezer floor appeared dirty.- Clean the front walkin freezer floor.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Hard-to-reach areas, including but not limited to under the three-compartment sink, areas beneath utensil storage shelves near the back door, behind the cooking line, and bottom shelves of stainless steel tables, were visibly soiled.- Thoroughly clean all mentioned areas to maintain sanitation standards.Remove all unused equipment and organize the area around the three-compartment sink to improve accessibility and hygiene.2. The staff washroom was not in working condition due to a blocked toilet seat.- A plumber was contacted and was en route to repair the blockage at the time of inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Scoops were stored in foods in the dry storage bins. Remove scoops from all the food to prevent cross contamination. Store scoops in the storage compartment of the bins.2. Bowls containing food such as cut vegetable were stacked on other foods in the cooler inserts.Ensure food are not stacked on top of each other.3. Left over of pasta and pizza sauce were stored in the cooler with their cans.Transfer any leftover of canned foods to a food grade container for storage.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel dispenser in the handwashing sink located in the service area was in good working condition. paper towels were not dispensed properly. Repair or replace the paper towel dispenser.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Demand Inspection
3 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Some cuts of lamb were found in the freezer and the display cooler with blurry and illegible stamps. All of the cuts of lamb from this order were identified and put on hold for further investigation.
- 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?
- Some mouse droppings were observed by the door to the back dry goods storage room. *Operator does have a contracted pest control operator (Local Pest Solutions Inc) that comes regularly*Clean up all droppings and then clean and sanitize the areas.Forward pest control reports for the last few months to PHI.
- 23. Is the facility maintained in a clean and sanitary condition?
- Some cleaning needed throughout kitchen in hard to reach areas like under dishwashing sinks, behind and underneath equipment. There is some accumulation of debris in these areas which could attract pests. Carry out a thorough deep cleaning in the kitchen and food storage areas. Remove any clutter or items which are not used to make cleaning easier going forward.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Risk Management 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?
- Some mouse droppings were observed by the door to the back dry goods storage room. *Operator does have a contracted pest control operator (Local Pest Solutions Inc) that comes regularly*Clean up all droppings and then clean and sanitize the areas.Forward pest control reports for the last few months to PHI.
- 23. Is the facility maintained in a clean and sanitary condition?
- Some cleaning needed throughout kitchen in hard to reach areas like under dishwashing sinks, behind and underneath equipment. There is some accumulation of debris in these areas which could attract pests. Carry out a thorough deep cleaning in the kitchen and food storage areas. Remove any clutter or items which are not used to make cleaning easier going forward.
- 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?
- Demand Inspection
3 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Some cuts of lamb were found in the freezer and the display cooler with blurry and illegible stamps. All of the cuts of lamb from this order were identified and put on hold for further investigation.
- 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?
- Some mouse droppings were observed by the door to the back dry goods storage room. *Operator does have a contracted pest control operator (Local Pest Solutions Inc) that comes regularly*Clean up all droppings and then clean and sanitize the areas.Forward pest control reports for the last few months to PHI.
- 23. Is the facility maintained in a clean and sanitary condition?
- Some cleaning needed throughout kitchen in hard to reach areas like under dishwashing sinks, behind and underneath equipment. There is some accumulation of debris in these areas which could attract pests. Carry out a thorough deep cleaning in the kitchen and food storage areas. Remove any clutter or items which are not used to make cleaning easier going forward.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Risk Management Inspection
3 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Some cuts of lamb were found in the freezer and the display cooler with blurry and illegible stamps. All of the cuts of lamb from this order were identified and put on hold for further investigation.
- 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?
- Some mouse droppings were observed by the door to the back dry goods storage room. *Operator does have a contracted pest control operator (Local Pest Solutions Inc) that comes regularly*Clean up all droppings and then clean and sanitize the areas.Forward pest control reports for the last few months to PHI.
- 23. Is the facility maintained in a clean and sanitary condition?
- Some cleaning needed throughout kitchen in hard to reach areas like under dishwashing sinks, behind and underneath equipment. There is some accumulation of debris in these areas which could attract pests. Carry out a thorough deep cleaning in the kitchen and food storage areas. Remove any clutter or items which are not used to make cleaning easier going forward.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Demand Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Staff was observed handling raw meat, working the till, and touching various surfaces without changing gloves or handwashing.Ensure gloves are removed and hands are washed between tasks and food handling.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- There were two trays of fish sitting at room temperature in the back prep area. Surface temperature of fish was 9C.Staff relocated the trays of fish into the cooler. Ensure that all high-risk foods are kept below 4C or above 60C.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) There was a heavy accumulation of food debris behind and under the 3- comp sink and the shelving in front. Thoroughly clean these areas.2. The storage area in front of the walk-in cooler is cluttered and has an accumulation of food debris and dust. Please remove unneeded equipment and thoroughly clean this area. 3. Thoroughly clean the employee washroom.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Demand Inspection
10 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The automatic hand dryer in the staff bathroom was not operational. Please repair.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- None of the sink fixtures had hot water. Please restore hot water.
- 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?
- There was a gap under kitchen back door (right of 3 comp sink). Please repair/replace to eliminate the gap.
- 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?
- There were gaps under the front double door. Please repair to eliminate the gaps.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- A plastic measuring cup was stored on top of the toilet tank in the staff bathroom. Remove/discard the measuring cup and install a bidet or bidet attachment.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Ceiling in staff bathroom was not properly repaired. Please finish repair so that ceiling is smooth 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 bare/unfinished wooden condiment shelf next to the kitchen hand sink is contaminated with food debris and is not easily cleanable. Please clean and seal/paint or replace shelf with one that is smooth, nonporous and easily cleanable. **** On November 1st this area was now covered with aluminum foil. It still needs to be painted or sealed to be cleanable
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1) The interior of the front chest freezer near the entrance was contaminated with spoiled food debris. Please clean.2) The left prep line cooler measured 9-10C. Please repair so that perishable foods can be stored at 4C or lower here.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cloth curtain behind dirty dishes counter was contaminated with old food debris. Please launder.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) There was a heavy accumulation of food debris under the cookline, particularly under the stove. Please thoroughly clean.2) There were still open containers of food in the kitchen from months prior when the restaurant was closed due to loss of electricity. The deep fryers still had old grease, there was oil and butter on the griddle, and open containers of spice were present. Please discard.3) The walls in the walk-in cooler were splattered with food debris that had since gone mouldy. Food shelves in the walk-in cooler were also heavily contaminated with old/dried food debris and grime. The entire walk-in cooler requires thorough cleaning.4) The wall under pass-thru window between the walk-in cooler area and front cutting area was splattered with old food debris. Please clean.5) There were grease droplets accumulated on the edges of the exhaust canopy. Please clean.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?