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Desi Indian Market

6 - 6815 Temple Drive NE Calgary AB T1Y 5N4 · Food - General

5 inspections

  1. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Dishes were observed drying in one of the three-compartment sinks.*Do not use the three-compartment sink for drying dishes. Ensure dishes are air-dried on a clean, designated drying rack to prevent contamination.2) Cleaning cloths were hanging on the divider of the three-compartment sink and were touching cleaned dishes.*Remove cleaning cloths from the divider of the three-compartment sink. Store cloths in a sanitary location away from clean dishes to avoid cross-contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - Dirty dishes were stored above the deep freezer adjacent to the handwashing sink.*Do not store dirty dishes above the deep freezer adjacent to the handwashing sink. Designate a separate area for dirty dishes that does not risk contaminating food or food-contact surfaces.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *Not observed at this time of inspection*No probe or infrared thermometer was available in the facility at the time of inspection.- Ensure working thermometer is available to check food temperatures regularly.
  2. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No probe or infrared thermometer was available in the facility at the time of inspection.- Ensure working thermometer is available to check food temperatures regularly.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • At the time of inspection, no chlorine test strips available on-site to check sanitizer concentration.- Operator instructed to keep test strips available on-site at all times for dishwashing and spray bottle sanitizers.
  3. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer solution prepared in spray bottle was tested at 0 ppm. No bleach solution was available at the facility.- Operator instructed to prepare chlorine sanitizer solution and concentration should be tested at 100 ppm.- As discussed, ensure that sanitizer is prepared and tested regularly.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Open canned food item was stored in the walk-in cooler.- Operator voluntarily discarded the food item.- Make sure once canned food item is opened, food should then be transferred to a food-grade container.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Significant ice buildup was observed in the walk-in freezer. At the time of inspection, freezer was in defrosting state, with temperature noted at -10 degrees Celsius.- Operator informed that service has been scheduled with technician to address the ice buildup issue.- Make sure to monitor freezer temperature closely and temperature should be maintained at or below -18 degrees Celsius.2. No probe or infrared thermometer was available in the facility at the time of inspection.- Ensure working thermometer is available to check food temperatures regularly.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff was not able to demonstrate proper use of the 3-compartment sink for dishwashing purposes. Proper sanitizing step was not followed, as required.- Operator was informed on how to properly use the sink for sanitization.- Ensure to fully submerge all dishes, utensils, and equipment in a 100-ppm chlorine solution to sanitize.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • At the time of inspection, no chlorine test strips available on-site to check sanitizer concentration.- Operator instructed to keep test strips available on-site at all times for dishwashing and spray bottle sanitizers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Hand sink near the front counter was leaking from the bottom.- Operator is aware of the issue and will contact technician to perform the required repairs.2. Handwashing station in the back washroom had no paper towels.- Make sure all hand sinks are in good repair and supplied with soap, paper towels, hot and cold water supply at all times.- Ensure hand sinks are exclusively used for handwashing.
  4. Demand Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions