Cinnamon Indian Cuisine & Bar
3022 23 Street NE Calgary AB T2E 8R7 · Food - General
9 inspections
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- **Outstanding**Ambient temperature of the prep cooler measured 11.3*C. **Please repair. **Ensure high risk food stored in cooler are maintained at 4*C or below at all times to prevent bacterial growth. **Do not store any high-risk food items in the prep cooler until it is maintaining temperature.Note: temperatures in the bottom cabinets of the prep cooler were satisfactory.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Risk Management Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Following food items in the prep cooler inserts measured greater than 11*C internally and were discarded by the operator during inspection. - 1 container of goat curry at 11.8*C. - 1 container of chicken curry at 33.7*C. - 1 container of marinated chicken breast at 14.1*C. - 1 container of sliced tomatoes at 15.5*C. - 1 container of panner at 8.5*C. - 1 container of butter at 12.9*C. - 1 container of garlic & oil at 14.3*C.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- **Outstanding**Ambient temperature of the prep cooler measured 11.3*C. **Please repair. **Ensure high risk food stored in cooler are maintained at 4*C or below at all times to prevent bacterial growth. **Do not store any high-risk food items in the prep cooler until it is maintaining temperature.Note: temperatures in the bottom cabinets of the prep cooler were satisfactory.
- 23. Is the facility maintained in a clean and sanitary condition?
- **Outstanding**Cutting boards in the main kitchen had multiple groves which is not easy to clean. **Please replace or re-surface.
- 23. Is the facility maintained in a clean and sanitary condition?
- **Outstanding**Cleaning is required in the following areas: - Underneath and in-between the cooking equipment throughout the cook line due to heavy grease and food debris accumulation. - Ceiling vents in the cook line were visibly dirty.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
5 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Following food items in the prep cooler inserts measured greater than 11*C internally and were discarded by the operator during inspection. - 1 container of marinated chicken breast at 13.2*C. - 1 container of cooked rice at 11.4*C. - 1 container of panner at 11.8*C. - 1 container of butter at 12.4*C. - 1 container of garlic & oil at 12.6*C.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Interior of the ice machine was visible dirty. **Please clean.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Ambient temperature of the prep cooler measured 11.3*C. **Please repair. **Ensure high risk food stored in cooler are maintained at 4*C or below at all times to prevent bacterial growth. **Do not store any high-risk food items in the prep cooler until it is maintaining temperature.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cutting boards in the main kitchen had multiple groves which is not easy to clean. **Please replace or re-surface.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning is required in the following areas: - Underneath and in-between the cooking equipment throughout the cook line due to heavy grease and food debris accumulation. - Ceiling vents in the cook line were visibly dirty.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Mechanical washer not providing Chlorine for the final rinse. Call for service immediately. Until the washer is repaired use the 3-compartment sink method.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
2 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Ensure that all foods stored in the walk-in cooler are covered at all time.
- 23. Is the facility maintained in a clean and sanitary condition?
- Remove the lime and clean the counter topps at the hand sinks in the washrooms
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?