Skip to content
Loading map…

Dashmesh Culture Centre

135 Martindale Boulevard NE Calgary AB T3J 2X5 · Food - General

12 inspections

  1. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **Violation still exists*****May 7, 2026The repair of the wall and ceiling in the onion cutting room has been started. The water damaged spots have been drywalled but are not smooth/cleanable.- Please paint or refinish the surfaces so that they are smooth, cleanable and impervious to moisture.
  2. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bag of onions was stored on the floor in the onion cutting room. Ensure that all food is stored at least 6 inches off the floor.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • REPEATING VIOLATION / OUTSTANDING WORK ORDER:Facility has repeatedly stored hot foods at room temp in danger zone and does not have adequate equipment to safely handle/maintain large quantities of hot perishable foods. Please obtain adequate hot holding equipment and provide written plan on how volunteers can safely handle large volumes of cooked perishable foods until serving.**Oct 28, 2024: new hot holding equipment obtained, however, written plan remains outstanding.**Sep 15, 2025: Written plans were not provided for safe handling of hot prepared foods. Proper cooling process of prepared foods/tiffin service was also discussed during inspection.**May 7, 2026: Written plans are still required. Please provide a copy of the food safety plan that details how volunteers can safely handle large volumes of cooked perishable foods until serving to Environmental Public Health.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ***May 7, 2026The repair of the wall and ceiling in the onion cutting room has been started. The water damaged spots have been drywalled but are not smooth/cleanable. Please paint or refinish the surfaces so that they are smooth, cleanable and impervious to moisture.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *ONGOING VIOLATIONS*1. Baseboard on the wall next to the walk-in cooler was damaged. Please repair.
  3. Demand Inspection

    9 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bag of onions was stored on the floor in the onion cutting room. Ensure that all food is stored at least 6 inches off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Walk-in cooler was maintaining an air temperature of 10.4C to 11C. Internal food temperature was 8.1C. High risk foods were moved into the outdoor reefer and then the cooler door was kept locked to prevent unnecessary opening/closing. Please monitor the temperature of the walk-in cooler and if it does not decrease to 4C within 2 hours contact a repair company.2. Three 4 gallon jugs of milk were stored at room temperature on a shelf in the food bank trailer. The milk was there overnight. Discarded. Please install a small cooler in the food bank trailer or bring milk from the main kitchen when needed.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser at the hand sink in the small food prep room (beside cooking line nearest the back door) was empty. Corrected during inspection.
    • 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?
      • Some old mouse droppings were noted along the wall, near the stairs and dry food storage area. Please clean as discussed.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • REPEATING VIOLATION / OUTSTANDING WORK ORDER:Facility has repeatedly stored hot foods at room temp in danger zone and does not have adequate equipment to safely handle/maintain large quantities of hot perishable foods. Please obtain adequate hot holding equipment and provide written plan on how volunteers can safely handle large volumes of cooked perishable foods until serving.**Oct 28, 2024: new hot holding equipment obtained, however, written plan remains outstanding.**Sep 15, 2025: Written plans were not provided for safe handling of hot prepared foods. Proper cooling process of prepared foods/tiffin service was also discussed during inspection.**May 7, 2026: Written plans are still required. Please provide a copy of the food safety plan that details how volunteers can safely handle large volumes of cooked perishable foods until serving to Environmental Public Health.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some ceiling tiles in the pot washing area were damaged or missing. Please replace the missing tiles and ensure that all ceiling tiles are in good repair.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ***May 7, 2026The repair of the wall and ceiling in the onion cutting room has been started. The water damaged spots have been drywalled but are not smooth/cleanable. Please paint or refinish the surfaces so that they are smooth, cleanable and impervious to moisture.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *ONGOING VIOLATIONS*1. Baseboard on the wall next to the walk-in cooler was damaged. Please repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Build-up of dust was noted on the fans inside the walk-in cooler. Please clean.
  4. Demand Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A ready to use surface sanitizer was not provided in the back kitchen and food handling areas. - As discussed, ensure that chlorine sanitizer solution (100 ppm) is available at the facility for all food handling areas.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. White rice at buffet table was sitting in an area with no element and was measured at 53 degrees Celsius. - Install hot unit/repair the buffet table to maintain temperature at or 60C.2. Two inserts of rice stored inside the warming cabinet were measured at 41.6C (discarded).- Ensure warming cabinet is repaired to maintain food temperature at or above 60C at all times.
    • 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?
      • There were several flies present throughout the back kitchen and in the onion cutting room.- Eliminate flies or contact professional pest control company for pest management.
    • 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?
      • *REPEATING VIOLATION*The kitchen back door and dine-in area exit door were left open without a screen in place. - As discussed, please install tight-fitting screen at the exit doors or keep them closed at all times.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • REPEATING VIOLATION / OUTSTANDING WORK ORDER:Facility has repeatedly stored hot foods at room temp in danger zone and does not have adequate equipment to safely handle/maintain large quantities of hot perishable foods. Please obtain adequate hot holding equipment and provide written plan on how volunteers can safely handle large volumes of cooked perishable foods until serving.**Oct 28, 2024: new hot holding equipment obtained, however, written plan remains outstanding.**Sep 15, 2025: Written plans were not provided for safe handling of hot prepared foods. Proper cooling process of prepared foods/tiffin service was also discussed during inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • REPEATING VIOLATION:There was water damage on the wall and ceiling around the entry door to the onion cutting room.- Please determine the source of the leak. Refinish the wall and ceiling surface.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • REPEATING VIOLATIONS:Renovations ongoing.1) Base of wall on left side of front food service line (near hand wash sink) was damaged. Please repair.2) There were 2 hand washing sinks in the female bathroom that were not operational. Please repair.3) There were 2 toilets in the female bathroom that were not operational. Please repair.**Sep 15, 2025: Renovations ongoing near women's washroom area.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *ONGOING VIOLATIONS*1. Baseboard on the wall next to the walk-in cooler was damaged. Please repair.2. Wall was damaged in the hallway leading to the onion cutting room. Please repair.3. Ceiling was damaged in the onion cutting room. Drywall was missing and insulation was visible. Please repair.4. Tape was observed on the wall in the onion cutting room. Please remove and repair the wall if damaged.5. In the onion cutting room, heaters were placed on raw wooden shelves. Please paint.
  5. Demand Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. A ready to use surface sanitizer was not provided in the food service areas, the potato prep/onion cutting area, and for the prep area in the back tents.2. Chlorine (bleach) sanitizer prepared in the kitchen was too strong and concentration was measured >200 ppm.- As discussed, ensure that chlorine sanitizer solution (100 ppm) is available at the facility for all food handling areas.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *Outside service area*1. Improper food handling and food preparation observed as volunteers were preparing food in the open, outside of the tents on the air conditioning system. Relocated inside.2. Volunteers were cutting onions and potatoes in the open area, outside the onion cutting room. Relocated inside.3. Food handler was observed mixing batter and preparing pakoras with gloved hands. Operator was instructed to use appropriate utensils for food preparation.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Outside Service Area*1. Food and food containers were stored directly on the pavement at the outdoor food service area.- Store food and food packaging material at least 6 inches off the floor and in a sanitary manner.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *Back Kitchen*1. Three large pots of cooked food items were sitting in the hallway to the kitchen and was measured to be 44-54 degrees Celsius. - Ensure hot high-risk foods are maintained at 60C or higher are all times.2. Sweet (yellow) rice at buffet table was sitting at 44.4 degrees Celsius and the heating element was turned off. - Operator turned on the warming unit.3. White rice at buffet table was sitting in an area with no element and was measured at 53 degrees Celsius. - The rice was moved out of the buffet table.
    • 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?
      • The kitchen back door, onion cutting room door, and dine-in area exit door were left open without a screen in place. - Keep the doors closed or install a tight-fitting screen.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • REPEATING VIOLATION / OUTSTANDING WORK ORDER:Facility has repeatedly stored hot foods at room temp in danger zone and does not have adequate equipment to safely handle/maintain large quantities of hot perishable foods. Please obtain adequate hot holding equipment and provide written plan on how volunteers can safely handle large volumes of cooked perishable foods until serving.**Oct 28, 2024: new hot holding equipment obtained, however, written plan remains outstanding.
    • 20. Do food handlers at the facility have adequate food safety training?
      • REPEATING VIOLATION / OUTSTANDING WORK ORDER:There was one person who was certified in a recognized food safety course during time of inspection, however, there were still numerous new and outstanding violations observed. It is strongly recommended to have a few certified food handlers working each shift and for ALL volunteers to complete the AHS basic food safety course. There is no charge for the basic course.**July 23, 2024 - there were at least 40 people in the kitchen handling food and not a single person was certified in safe food handling and no one took responsibility for being in charge.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • REPEATING VIOLATION:There was water damage on the wall and ceiling around the entry door to the onion cutting room.Please determine the source of the leak. Refinish the wall and ceiling surface.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • REPEATING VIOLATIONS:Renovations ongoing.1) Base of wall on left side of front food service line (near hand wash sink) was damaged. Please repair.2) There were 2 hand washing sinks in the female bathroom that were not operational. Please repair.3) There were 2 toilets in the female bathroom that were not operational. Please repair.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Baseboard on the wall next to the walk-in cooler was damaged. Please repair.2. Wall was damaged in the hallway leading to the onion cutting room. Please repair.3. Ceiling was damaged in the onion cutting room. Drywall was missing and insulation was visible. Please repair.4. Tape was observed on the wall in the onion cutting room. Please remove and repair the wall if damaged.5. In the onion cutting room, heaters were placed on raw wooden shelves. Please paint.
  6. Demand Inspection

    13 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. A ready to use surface sanitizer was not provided in the food service areas, the potato prep/onion cutting area, and for the prep area in the back tents.2. Chlorine (bleach) sanitizer prepared in the kitchen was too strong and concentration was measured >200 ppm.- As discussed, ensure that chlorine sanitizer solution (100 ppm) is available at the facility for all food handling areas.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *Outside service area*1. Improper food handling and food preparation observed as volunteers were preparing food in the open, outside of the tents on the air conditioning system. Relocated inside.2. Volunteers were cutting onions and potatoes in the open area, outside the onion cutting room. Relocated inside.3. Food handler was observed mixing batter and preparing pakoras with gloved hands. Operator was instructed to use appropriate utensils for food preparation.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *Back Kitchen*1. Volunteers observed making rotis (food preparation) directly besides the handwashing/prep sink, increasing risk of cross-contamination. Discontinued during inspection.2. Food preparation and handling were observed in the dining area which lacked proper separation from the public. Curtains installed.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Outside Service Area*1. Food and food containers were stored directly on the pavement at the outdoor food service area.- Store food and food packaging material at least 6 inches off the floor and in a sanitary manner.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *Back Kitchen*1. Three large pots of cooked food items were sitting in the hallway to the kitchen and was measured to be 44-54 degrees Celsius. - Ensure hot high-risk foods are maintained at 60C or higher are all times.2. Sweet (yellow) rice at buffet table was sitting at 44.4 degrees Celsius and the heating element was turned off. - Operator turned on the warming unit.3. White rice at buffet table was sitting in an area with no element and was measured at 53 degrees Celsius. - The rice was moved out of the buffet table.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *Outside service area*1. Five milk jugs stored on the prep table in the back tent were measured at 13.4°C. - Operator instructed to move jugs back to the cooler.2. Two trays of cooked veggie pakoras stored near the back tent were measured 25.2-33.8 °C. - Food discarded during inspection.3. Two trays of cooked veggie pakoras stored in the east side serving tent were measured at 34.8°C. - Operator instructed to reheat pakoras.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • East side food serving tent was missing the handwashing station at the time of inspection.- Handwashing station made available during inspection.
    • 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?
      • The kitchen back door, onion cutting room door, and dine-in area exit door were left open without a screen in place. - Keep the doors closed or install a tight-fitting screen.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • REPEATING VIOLATION / OUTSTANDING WORK ORDER:Facility has repeatedly stored hot foods at room temp in danger zone and does not have adequate equipment to safely handle/maintain large quantities of hot perishable foods. Please obtain adequate hot holding equipment and provide written plan on how volunteers can safely handle large volumes of cooked perishable foods until serving.**Oct 28, 2024: new hot holding equipment obtained, however, written plan remains outstanding.
    • 20. Do food handlers at the facility have adequate food safety training?
      • REPEATING VIOLATION / OUTSTANDING WORK ORDER:There was one person who was certified in a recognized food safety course during time of inspection, however, there were still numerous new and outstanding violations observed. It is strongly recommended to have a few certified food handlers working each shift and for ALL volunteers to complete the AHS basic food safety course. There is no charge for the basic course.**July 23, 2024 - there were at least 40 people in the kitchen handling food and not a single person was certified in safe food handling and no one took responsibility for being in charge.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • REPEATING VIOLATION:There was water damage on the wall and ceiling around the entry door to the onion cutting room.Please determine the source of the leak. Refinish the wall and ceiling surface.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • REPEATING VIOLATIONS:Renovations ongoing.1) Base of wall on left side of front food service line (near hand wash sink) was damaged. Please repair.2) There were 2 hand washing sinks in the female bathroom that were not operational. Please repair.3) There were 2 toilets in the female bathroom that were not operational. Please repair.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Baseboard on the wall next to the walk-in cooler was damaged. Please repair.2. Wall was damaged in the hallway leading to the onion cutting room. Please repair.3. Ceiling was damaged in the onion cutting room. Drywall was missing and insulation was visible. Please repair.4. Tape was observed on the wall in the onion cutting room. Please remove and repair the wall if damaged.5. In the onion cutting room, heaters were placed on raw wooden shelves. Please paint.
  7. Demand Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Approximately 150L of yogurt was prepared without following proper procedure, stored at room temperature in the back kitchen. The operator was unable to provide logs to verify pH and temperature control measures for the fermentation process.- The yogurt was discarded during inspection. Provide a standard procedure for the production of yogurt for review by the public health inspector. Develop and maintain a log that indicates the following:- Date and time of production- List of all Ingredients Used- Heating Temperature of the milk- Starting pH of milk before culture is added- Final pH after fermentation (must reach 4.5 or lower within 2 hours of fermentation)- Fermentation Time (document the start and end times)- Fermentation Temperature- Cooling Temperature (must be rapidly cooled to ≤4°C after fermentation)- Batch number (system of identifying the batch of yogurt being made)Ensure the following:- Obtain a PH test strip or PH meter to monitor PH throughout the process.- A functional calibrated thermometer for monitoring temperature.- The starter culture used in yogurt production must be obtained from an approved commercial source.Back slopping (using yogurt from a previous batch as a starter culture) is not permitted for production.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • REPEATING VIOLATION / OUTSTANDING WORK ORDER:Facility has repeatedly stored hot foods at room temp in danger zone and does not have adequate equipment to safely handle/maintain large quantities of hot perishable foods. Please obtain adequate hot holding equipment and provide written plan on how volunteers can safely handle large volumes of cooked perishable foods until serving.**Oct 28, 2024: new hot holding equipment obtained, however, written plan remains outstanding.
    • 20. Do food handlers at the facility have adequate food safety training?
      • REPEATING VIOLATION / OUTSTANDING WORK ORDER:There was one person who was certified in a recognized food safety course during time of inspection, however, there were still numerous new and outstanding violations observed. It is strongly recommended to have a few certified food handlers working each shift and for ALL volunteers to complete the AHS basic food safety course. There is no charge for the basic course.**July 23, 2024 - there were at least 40 people in the kitchen handling food and not a single person was certified in safe food handling and no one took responsibility for being in charge.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • REPEATING VIOLATION:There was water damage on the wall and ceiling around the entry door to the onion cutting room.Please determine the source of the leak. Refinish the wall and ceiling surface.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • REPEATING VIOLATIONS:Renovations ongoing.1) Base of wall on left side of front food service line (near hand wash sink) was damaged. Please repair.2) There were 2 hand washing sinks in the female bathroom that were not operational. Please repair.3) There were 2 toilets in the female bathroom that were not operational. Please repair.
  8. Risk Management Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Numerous tiffin containers of perishable foods (approx. 45) were again stored at room temp in the dry storage room. Temps ranged 30-32C (all destroyed). Store perishable foods at 4C or lower, or 60C or higher.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • REPEATING VIOLATION / OUTSTANDING WORK ORDER:Facility has repeatedly stored hot foods at room temp in danger zone and does not have adequate equipment to safely handle/maintain large quantities of hot perishable foods. Please obtain adequate hot holding equipment and provide written plan on how volunteers can safely handle large volumes of cooked perishable foods until serving.**Oct 28, 2024: new hot holding equipment obtained, however, written plan remains outstanding.
    • 20. Do food handlers at the facility have adequate food safety training?
      • REPEATING VIOLATION / OUTSTANDING WORK ORDER:There was one person who was certified in a recognized food safety course during time of inspection, however, there were still numerous new and outstanding violations observed. It is strongly recommended to have a few certified food handlers working each shift and for ALL volunteers to complete the AHS basic food safety course. There is no charge for the basic course.**July 23, 2024 - there were at least 40 people in the kitchen handling food and not a single person was certified in safe food handling and no one took responsibility for being in charge.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • REPEATING VIOLATION:There was water damage on the wall and ceiling around the entry door to the onion cutting room.Please determine the source of the leak. Refinish the wall and ceiling surface.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • REPEATING VIOLATIONS:Renovations ongoing.1) Base of wall on left side of front food service line (near hand wash sink) was damaged. Please repair.2) There were 2 hand washing sinks in the female bathroom that were not operational. Please repair.3) There were 2 toilets in the female bathroom that were not operational. Please repair.
  9. Risk Management Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A ready to use surface sanitizer was not provided anywhere in the busy kitchen or front service area during operation. This has been a repeating violation - provide ready to use surface sanitizer in all areas where open foods are handled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • REPEATING VIOLATION / OUTSTANDING WORK ORDER:There was a tray of rice in the buffet line was not placed in a hot holding unit.Ensure hot high-risk foods are maintained at 60C or higher are all times.**May 10, 2024: rice measured 43C (destroyed).**July 23, 2024: burner units at service line were either not turned or were not operating. None of the hot foods were temp controlled. Cooked rice measured 49C, rice pudding @ 47C (other foods were at acceptable temp due to recent cooking). Large pot of lentils in hallway was stored at room temp and measured 48C, rice pudding @ 41C (all destroyed).**Oct 4, 2024: container of rice stored on bench measured 26C. Volunteers later placed that into nonoperational steam table. Rice in nonoperational steam table measured 30C, lentils @ 39C, cooked vegetables @ 31C, rice pudding @ 39C.
    • 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?
      • REPEATING VIOLATION:The kitchen back door was open without a screen in place. Keep door closed or install a tight fitting screen.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • REPEATING VIOLATION / OUTSTANDING WORK ORDER:Facility has repeatedly stored hot foods at room temp in danger zone and does not have adequate equipment to safely handle/maintain large quantities of hot perishable foods. Please obtain adequate hot holding equipment and provide written plan on how volunteers can safely handle large volumes of cooked perishable foods until serving.
    • 20. Do food handlers at the facility have adequate food safety training?
      • REPEATING VIOLATION / OUTSTANDING WORK ORDER:There was one person who was certified in a recognized food safety course during time of inspection, however, there were still numerous new and outstanding violations observed. It is strongly recommended to have a few certified food handlers working each shift and for ALL volunteers to complete the AHS basic food safety course. There is no charge for the basic course.**July 23, 2024 - there were at least 40 people in the kitchen handling food and not a single person was certified in safe food handling and no one took responsibility for being in charge.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tiles were missing in the kitchen and there were hanging wires from the ceiling grids. Please replace tiles.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • REPEATING VIOLATION:There was water damage on the wall and ceiling around the entry door to the onion cutting room.Please determine the source of the leak. Refinish the wall and ceiling surface.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • REPEATING VIOLATIONS:A few light fixture cover above the prep area, pressure cooler, and in the dishwashing area had large cracks exposing the bulbs.Repair the light fixture covers.**July 23, 2024: missing light covers and ceiling tiles in food and dishwashing areas.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Renovations ongoing and bathrooms were not checked on Oct 4th. Front area wall was however not repaired. Please ensure rest of deficiencies are corrected if not already done.1) Base of wall on left side of front food service line (near hand wash sink) was damaged. Please repair.2) There were 2 hand washing sinks in the female bathroom that were not operational. Please repair.3) There were 2 toilets in the female bathroom that were not operational. Please repair.
  10. Demand Inspection

    15 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A ready to use surface sanitizer was not provided anywhere in the busy kitchen or front service area during operation. This has been a repeating violation - provide ready to use surface sanitizer in all areas where open foods are handled.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Foods were stored in plastic pails that were previously used for chemicals. Do not reuse containers for food storage that previously held chemicals.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • REPEATING VIOLATION:Plates/cups were used to scoop out food from pots or dry ingredient bins. Use proper utensils with handles and do not allow utensil handles to fall into/touch product.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. There was food kept in large non-food grade containers in the walk-in cooler.Ensure food is stored in food grade containers or bags.**May 10, 2024: foods behind outdoor service table were stored in non-foodgrade containers. Deep fried food was stored loose in cardboard box used previously for paper products. Use clean, foodgrade containers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • REPEATING VIOLATION:There was a tray of rice in the buffet line was not placed in a hot holding unit.Ensure hot high-risk foods are maintained at 60C or higher are all times.**May 10, 2024: rice measured 43C (destroyed).**July 23, 2024: burner units at service line were either not turned or were not operating. None of the hot foods were temp controlled. Cooked rice measured 49C, rice pudding @ 47C (other foods were at acceptable temp due to recent cooking). Large pot of lentils in hallway was stored at room temp and measured 48C, rice pudding @ 41C (all destroyed).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Equipment and utensils were stored in the hand sink basin in the small onion cutting room. Do not store items inside/obstruct hand washing sinks.
    • 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?
      • *Repeat Violation*There was a gap at the bottom of the back door near the big onion room.**Seal all gaps to prevent pests from entering the food facility.**Ensure proper pest control measures are in place
    • 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?
      • The kitchen back door was open without a screen in place. Keep door closed or install a tight fitting screen.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Facility has repeatedly stored hot foods at room temp in danger zone and does not have adequate equipment to safely handle/maintain large quantities of hot perishable foods. Please obtain adequate hot holding equipment and provide written plan on how volunteers can safely handle large volumes of cooked perishable foods until serving.
    • 20. Do food handlers at the facility have adequate food safety training?
      • There was one person who was certified in a recognized food safety course during time of inspection, however, there were still numerous new and outstanding violations observed. It is strongly recommended to have a few certified food handlers working each shift and for ALL volunteers to complete the AHS basic food safety course. There is no charge for the basic course.**July 23, 2024 - there were at least 40 people in the kitchen handling food and not a single person was certified in safe food handling and no one took responsibility for being in charge.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was water damage on the wall and ceiling around the entry door to the onion cutting room.Please determine the source of the leak. Refinish the wall and ceiling surface.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • REPEATING VIOLATIONS:A few light fixture cover above the prep area, pressure cooler, and in the dishwashing area had large cracks exposing the bulbs.Repair the light fixture covers.**July 23, 2024: missing light covers and ceiling tiles in food and dishwashing areas.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Base of wall on left side of front food service line (near hand wash sink) was damaged. Please repair.2) There were 2 hand washing sinks in the female bathroom that were not operational. Please repair.3) There were 2 toilets in the female bathroom that were not operational. Please repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Pots were stored on the floor in the small onion cutting room.2) Volunteers on break outside had their chapati flippers resting against the dirty surfaces of pallets and a shipping container. Do not take food equipment outside. Wash/sanitize all flippers before use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was a significant accumulation of dust on the ceiling panels in the food prep and cooking area.Thoroughly clean the ceiling panels.2. There was a strip of duct take adjoining two prep tables. The tape was extremely frayed and has food debris. **May 10, 2024: this item not checked today. Please ensure it is corrected if not already done so.Remove the tape to prevent contamination of food prepared on this surface.
  11. Risk Management Inspection

    12 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) Food and food containers were stored directly on the pavement at the outdoor food service area. Store food and food packaging material at least 6 inches off the floor and in a sanitary manner.2) Plates/cups were used to scoop out food from pots or dry ingredient bins. Use proper utensils with handles and do not allow utensil handles to fall into/touch product.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. There was food kept in large non-food grade containers in the walk-in cooler.Ensure food is stored in food grade containers or bags.**May 10, 2024: foods behind outdoor service table were stored in non-foodgrade containers. Deep fried food was stored loose in cardboard box used previously for paper products. Use clean, foodgrade containers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Perishable foods were served outdoor and were not temperature controlled. Potatoes at service line measured 22C, potatoes on storage shelf measured 23C; vegetable pakora measured 28C; pot of yogurt measured 26C (all destroyed). Large pot of chickpeas @ 41C was taken back to kitchen to be reheated. Store perishable foods at 4C or lower, or 60C or higher.2) Tray of vegetable pakora was stored at room temp in the dry storage room. Temp measured 26C (destroyed).3) A readily available thermometer was not provided for the outdoor service line.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • REPEATING VIOLATION:There was a tray of rice in the buffet line was not placed in a hot holding unit.Ensure hot high-risk foods are maintained at 60C or higher are all times.**May 10, 2024: rice measured 43C (destroyed).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A hand washing station was not set up for the outdoor food service line. For infrequent temporary setup outdoor, provide a temporary hand washing station. If plan to routinely serve food outdoor, plumb in a more permanent hand washing station. Please note that wearing gloves do not replace hand washing.
    • 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?
      • The kitchen back door was open without a screen in place. Keep door closed or install a tight fitting screen.
    • 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?
      • *Repeat Violation*There was a gap at the bottom of the back door near the big onion room.**Seal all gaps to prevent pests from entering the food facility.**Ensure proper pest control measures are in place
    • 20. Do food handlers at the facility have adequate food safety training?
      • There was one person who was certified in a recognized food safety course during time of inspection, however, there were still numerous new and outstanding violations observed. It is strongly recommended to have a few certified food handlers working each shift and for ALL volunteers to complete the AHS basic food safety course. There is no charge for the basic course.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Base of wall on left side of front food service line (near hand wash sink) was damaged. Please repair.2) There were 2 hand washing sinks in the female bathroom that were not operational. Please repair.3) There were 2 toilets in the female bathroom that were not operational. Please repair.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was water damage on the wall and ceiling around the entry door to the onion cutting room.Please determine the source of the leak. Refinish the wall and ceiling surface.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A few light fixture cover above the prep area, pressure cooler, and in the dishwashing area had large cracks exposing the bulbs.Repair the light fixture covers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was a significant accumulation of dust on the ceiling panels in the food prep and cooking area.Thoroughly clean the ceiling panels.2. There was a strip of duct take adjoining two prep tables. The tape was extremely frayed and has food debris. **May 10, 2024: this item not checked today. Please ensure it is corrected if not already done so.Remove the tape to prevent contamination of food prepared on this surface.
  12. Demand Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no surface sanitizer prepared for the kitchen and the front service line.Please ensure that a surface sanitizer is readily available in all food handling areas.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. There was food kept in large non-food grade containers in the walk-in cooler.Ensure food is stored in food grade containers or bags.2. Desserts in the self-service line were not covered.Ensure that food in the self-service line is protected from customer contamination.3. There were no serving utensils available for the tray of desserts in the self-service line.Please provide adequate serving utensils.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was a tray of salad in the buffet line that had a temperature of 24C. The cooler storing the salad was not on.Ensure that the cooler is turned on prior to storing foods and ensure that cold foods are maintained at 4C or less. The salad was discarded.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was a tray of rice in the buffet line was not placed in a hot holding unit.Ensure hot high-risk foods are maintained at 60C or higher are all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There were takeaway lunch containers of rice and curry stored at room temperature on the shelves in the dry storage room.Ensure that cooked foods are stored at below 4C or 60C at all times.The containers of food were discarded.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink in the storage room adjacent to the pressure cookers was obstructed. There was equipment being stored in the sink basin.Ensure that hand sinks are always easily accessible for handwashing.
    • 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?
      • *Repeat Violation*There was a gap at the bottom of the back door near the big onion room.**Seal all gaps to prevent pests from entering the food facility.**Ensure proper pest control measures are in place
    • 20. Do food handlers at the facility have adequate food safety training?
      • *Repeat violation*Staff who was in care and control of the kitchen and was certified in food safety, was no longer working in the kitchen. It is unsure if the new staff who took over position is certified in food safety.**Please submit their certificates.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was water damage on the wall and ceiling around the entry door to the onion cutting room.Please determine the source of the leak. Refinish the wall and ceiling surface.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A few light fixture cover above the prep area, pressure cooler, and in the dishwashing area had large cracks exposing the bulbs.Repair the light fixture covers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was a significant accumulation of dust on the ceiling panels in the food prep and cooking area.Thoroughly clean the ceiling panels.2. There was a strip of duct take adjoining two prep tables. The tape was extremely frayed and has food debris.Remove the tape to prevent contamination of food prepared on this surface.