Bow Valley College - Chaiiwala of London
332 6 Avenue SE Calgary AB T2G 4V1 · Food - General
5 inspections
- Monitoring Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Ice scoop was stored with the handle touching the ice in the bulk container of ice used for drinks. Store the ice scoop separate. Ensure that all food is protected from contamination.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Risk Management Inspection
1 infraction
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- The facility has rebranded and is operating under the trade name" Chaiiwala of London. Please submit a food permit application for the trade name change. A Food Handling Permit is only valid for the name, ownership, and address listed on the permit.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A surface sanitizer was not prepared and in use at the time of the inspection. A surface sanitizer must always be prepared and ready for use when food handling is occurring. A 200ppm Quat solution was dispensed at the time of the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Samosas in the hot holding unit had an internal temperature of 55C at the time of the inspection. Foods being hot held must be kept at a minimum temperature of 60C to reduce the risk of pathogen growth and foodborne illness. The samosas are cooked at "The Market" located on the second floor of the south building. The samosas are transported and hot held at the cafe. They are discarded after three hours in the hot holding unit. The hot holding unit was turned up to its maximum temperature but was struggling to maintain an ambient air temperature above 60C. Please service/replace the hot holding unit such that it is capable of maintain food at a temp of 60C or above. Alternatively, the perishable food items can be held at a temperature under 60C but must be discarded after 2 hours. This method is employing time as a public health control. A system for tracking the time and the discards must be implemented if you wish to use this method.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- The facility has rebranded and is operating under the trade name" Chaiiwala of London. Please submit a food permit application for the trade name change. A Food Handling Permit is only valid for the name, ownership, and address listed on the permit.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizer was prepared for use initially. Quats sanitizer was available from a dispensing station under a sink. As discussed, ensure that a container of sanitizer is prepared for use at all times when the business is in operation. Provide a sanitizer spray bottle and store all cleaning cloths inside a container of sanitize solution when in use.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?