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Chaiiwala of London

902 Cityscape Square NE Calgary AB T3N 2A8 · Food - General

2 inspections

  1. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths were stored in a sanitizer bucket solution afterwards.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Canned food items were stored underneath the handwashing sink directly below the paper towel dispenser where water can be dripping to the canned food when accessing the paper towel dispenser. The canned food items were re-arranged to ensure that it is not stored within 18 inches from the handwashing station, including the paper towel dispenser.2. Raw onions were stored directly beside the staff personal belongings at the back storage area. Please ensure that food items are stored separately away from any personal belongings. The raw onions were moved to a different location in the kitchen during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The maximum temperature of the high-temperature mechanical dishwasher was measured at the dish level using a maximum-registering thermometer to be 60.3°C. The inspector informed the staff to configure the dishwasher to ensure that it reaches at least 71°C. Otherwise, please contact a technician to configure the dishwasher. In the meantime, as discussed during the inspection, please ensure to do manual sanitizing of kitchen utensils/equipment/tools using the compartment sink. **FIX THE DISHWASHER TO REACH AT LEAST 71°C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • A maximum-registering thermometer was not available on-site. Ensure to obtain a maximum-registering thermometer to test the dishwasher at the dish-level.**OBTAIN A MAXIMUM-REGISTERING THERMOMETER.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The staff was not recording the dishwasher temperatures daily. The inspector informed the staff that the dishwasher must be tested daily, and its maximum temperature be recorded. Please ensure to record the temperatures of the dishwasher before use every day.**RECORD THE MAXIMUM TEMPERATURE OF THE DISHWASHER AT THE DISH LEVEL DAILY.
    • 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 faucet of the dishwashing sink was leaking. Please fix the leak.
  2. Initial Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Condiments and sauces were stored directly behind the tap of handwashing sink without any barrier in place to prevent water from splashing onto the stored food products during handwashing. The condiments and sauces were removed from the handwashing area during the inspection. If foods are to be stored in close proximity to the handwashing sink, a splash guard must be installed to prevent contamination.