Curry Craft East Indian Cuisine
16327 Somercrest Street SW Calgary AB T2Y 3M7 · Food - General
8 inspections
- Monitoring Inspection
1 infraction
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- A dirty cloth towel was kept under cutting board to stabilize the board during naan cutting.Requirement:Remove dirty towel to prevent contamination of naans during cutting. DONE
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
5 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Raw meat bags were stored along with sauce pail and cooked meat bags in chest freezer.Requirement:Store raw meat apart from any other food to prevent cross contamination. DONE
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Jacket was stored along with food on the rack in back area of the kitchen.Requirement:Store personal and miscellaneous items separately from food to prevent contamination. DONE
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- No hot water supply was available at hand washing sink located in the kitchen as supply was turned off from the valve below.Requirement:Hot/ cold water must be present all the time at hand washing sink. Do not turn off water supply from the valve below. DONE
- 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?
- No pest control records were maintained.Requirement:Maintain adequate pest control records.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Plastic bowl used for food handling was broken.Requirement:Do not use broken dishes to handle food.Bowl was discarded during inspection. DONE
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Dirty cleaning clothes were kept on prep counters after use.Requirement: Soak cleaning clothes in sanitizer solution in between use.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- No sanitizer solution was made in one of the dish washing sinks for the utensils.Requirement:Use two compartments sink to wash and sanitize the utensils. Provide sanitizer solution in one of these sinks and follow the method belowi) wash with soap in first sinkii) Rinse under running water in the fist sinkiii) Sanitize in second sink by fully immersing utensils in sanitizer solution for minimum two minutes.Followed by air drying.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- Facility has no prep sink to wash and thaw meats.Requirement:Provide a prep sink.
- 20. Do food handlers at the facility have adequate food safety training?
- Staff demonstrated lack of knowledge in safe food handling.Requirement: Additional staff must complete Basic food safety course available online free of cost at AHS website.
- 23. Is the facility maintained in a clean and sanitary condition?
- No written cleaning schedule was provided.Requirement: Provide and follow written cleaning schedule.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
11 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- a) Concentration of chlorine measured 0 ppm in sanitizer solution of spray bottle located in the kitchen.b) Dirty cleaning clothes were kept on prep counters after use.Requirement:a) Ensure that concentration of chlorine is maintained at 100 ppm in sanitizer solution.b) Soak cleaning clothes in sanitizer solution in between use.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- A pail containing peeled onions was kept uncovered, directly on floor near hand washing sink and water from hand washing was splashing on these onions.Requirement:-Ensure that no food is kept near hand washing sink to prevent from contamination. -Keep food covered and store at least 15 cm off the floor.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Unwrapped raw chicken was stored directly on the shelf above uncovered meat curry kept below in upright freezer.Requirement:-Store raw meat in the bottom shelf apart from any other food.-Put meat in a container before storing in the freezer/cooler.-Keep food covered during storage.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- - All food items: cooked cheese, spinach curry, sauce in prep cooler were kept uncovered overnight.-Chicken curry, meat curry, tandoori chicken and sauce pail were kept uncovered in upright cooler.(Repeat violation from previous inspection)Requirement:Keep food covered during storage to prevent from contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Food was left in the can after opening a can of mango pulp located in the kitchen.Requirement:Transfer food to a glass/ plastic/stainless steel container after opening the can.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- a) No sanitizer solution was made in one of the dish washing sinks for the utensils.b) Staff was not aware of correct procedure of dish washing.c) One sink was filled with dirty dishes second sink was being used to wash and thaw meats.Requirement:a) Use these two compartments sink to wash and sanitize the utensils.Provide sanitizer solution in one of these sinks and follow the method belowi) wash with soap in first sinkii) Rinse under running water in the fist sinkiii) Sanitize in second sink by fully immersing utensils in sanitizer solution for minimum two minutes.Followed by air drying.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No test strips were provided to verify concentration of chlorine in sanitizer solution.(Repeat violation from previous inspection)Requirement:Provide chlorine test strips.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- Facility has no prep sink to wash and thaw meats.Requirement:Provide a prep sink.
- 20. Do food handlers at the facility have adequate food safety training?
- a) No person certified in food safety was present onsite.b) Staff demonstrated lack of knowledge in safe food handling.Requirement:a) A person in care and control of the food facility must be certified in safe food handling.b) Additional staff must complete Basic food safety course available online free of cost at AHS website.
- 23. Is the facility maintained in a clean and sanitary condition?
- a) Back storage area was cluttered, having utensils and boxes stored directly on floor.b) No written cleaning schedule was provided.Requirement: a) Declutter the back storage area and store all items off the floor.b) Provide and follow written cleaning schedule.
- 23. Is the facility maintained in a clean and sanitary condition?
- a) Accumulation of dirt and food debris on spice cart and on shelf under counter located next to spice cart.b) Accumulation of dirt and food debris on cooking equipment.c) Dirt and food debris on the bottom shelf of upright freezer.d) Dirt and food spills on food containers kept on shelf under the counter in the kitchen.(Repeat violations from previous inspection)Requirement:Ensure that in addition to above noted areas and equipment, facility is thoroughly cleaned.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Concentration of chlorine in sanitizer solution of a container was 0 ppm.Requirement:Ensure that concentration of chlorine is maintained at 100 ppm.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- - All food items in prep cooler were kept uncovered overnight.-Chicken curry, meat curry, tandoori chicken and sauce pail were kept uncovered in upright cooler.Requirement:Keep food covered during storage to prevent from contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Scoop handle was stored in meat curry in upright cooler.Requirement:Keep scoop handle out of food to prevent contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- a) Internal temperature of cooked rice kept on the counter without temperature control was 15.9Cb) Internal temperature of rice taken out of cooler and transferred to the warmer without reheating was 44.9 CRequirement:a) Ensure that perishable foods are stored at 4C or less OR at 60 C and higherRice at 15.9 were discardedb) Reheat cold rice to 74 C before storing in the warmer at 60 C and higher.Rice at 44.9C were discarded.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- a) Internal temperature of chicken cooked a previous night and stored in the cooler, at 3:37 pm next day was 12.7C.Requirement:a) Ensure that hot perishable foods are chilled rapidly so that:i) temperature falls from 60 C-20 C in two hours.ii) Temperature falls from 20 C - 4C falls in four hoursIt should not take more than six hours to achieve 4C or less.Chicken at 12.7 was discarded.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No test strips were provided to verify concentration of chlorine in sanitizer solution.Requirement:Provide chlorine test strips.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Clean metal trays were stored directly on floor in the kitchen.(Repeat violation from previous inspection)Requirement:Store clean utensils in sanitary way, off the floor.
- 23. Is the facility maintained in a clean and sanitary condition?
- a) Accumulation of dirt and food debris on spice cart and cooking equipment.b) Dirty cloth towel kept under packaging equipment to pack take out containers in the kitchen.c) Spills and dirt on wall against the prep counter for rice warmer.d) Dirt and food debris on the bottom shelf of upright cooler.e) Dirt and debris on the bottom shelf of upright freezerf) Food buildup on the interior side of prep cooler lid.Requirement:Ensure that in addition to above noted areas and equipment, facility is thoroughly cleaned.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning cloth was kept on prep counter after use.(Repeat violation from previous inspection).Requirement:Store cleaning cloth in sanitizer solution in between use.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Clean metal trays were stored directly on floor in the kitchen.(Repeat violation from previous inspection)Requirement:Store clean utensils in sanitary way, off the floor.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning cloth was kept on prep counter after use.Requirement:Store cleaning cloth in sanitizer solution in between use.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- a) A bag of chickpeas, a pail of peeled onions and an oil can were stored stored directly on floor in the kitchen- A pail of tomato sauce was stored directly on floor during cooling.b) Staff's jacket was stored on rack along with food.Requirement:a) Store food at least 15 cm off the floor.b) Store personal and miscellaneous items separately from food to prevent contamination.c) Clean the bulk bins.
- 09. Are chemicals stored and handled in a safe manner?
- No label was provided on spray bottle containing sanitizer solution located in the kitchen.Requirement:Provide label on spray bottle to identify its contents.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Spice cart shelves were lined with dirty and worn-out tin foils making surface rough and difficult to clean.Requirement:All surfaces must be smooth, washable and non-absorbent.Remove tin foil from shelves.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Clean metal trays were stored directly on floor in the kitchen.Requirement:Store clean utensils in sanitary way, off the floor.
- 23. Is the facility maintained in a clean and sanitary condition?
- a) Accumulation of dirt and food debris on bulk bins.b) Dirt and food debris on prep cooler shelf.Requirement:Clean the above noted areas and equipment
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?