Curry & Tikka Corner
165 - 246 Nolanridge Crescent NW Calgary AB T3R 1W9 · Food - General
3 inspections
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Lentils were stored in a big pot to cool with a temperature of 52°C.The lentils were served in small portions and stored in an ice bath to rapidly cool the food.High-risk foods that have been cooked and are intended to be kept under refrigerated storage prior to serving, are to be cooled from 60°C (140°F) to 20°C (70°F) or less within two hours and then from 20°C (70°F) to 4°C (40°F) or less within 4 hours.Tips for cooling food quickly:i. Divide food into smaller portions in shallow containers to cool, being careful not to contaminate the food as you do this use rapid-cooling equipment (e.g. a blast chiller)ii. Use ice wands or ice water baths
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
1 infraction
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. A crate of egg was stored above the shelve in the walk-in cooler.The egg crate was stored on the bottom shelve in the walk-in cooler.2. There was an opened can of leftover tomato paste stored in the walk-in cooler.Food discarded.Do not store leftover food in the can. Store leftover can food in another clean food grade container.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Initial Inspection
0 infractions