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Dhaliwal's Authentic Indian Cuisine / Didsbury Inn Tavern

2014 19 Avenue Didsbury AB T0M 0W0 · Food - General

10 inspections

  1. Monitoring Inspection

    7 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The bar glasswasher was measured at a maximum temperature of 65.1C and 0ppm chlorine. Staff advised that chlorine for this glasswasher is on order. Service glasswasher to ensure that either a dish level temperature of 71C or a chlorine concentration of 100ppm is achieved. Use available alternate mechanical dishwasher to sanitize glassware until bar glasswasher is repaired.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The bar area does not have available liquid soap in a suitable dispenser for handwashing. Provide soap in the vicinity of the bar to facilitate 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?
      • Mouse droppings were identified on shelving in the dry storage area, and in the corner adjacent to chest freezers. Disinfect and clean areas to remove mouse droppings. Review pest control measures and ensure that these areas are more routinely monitored.
    • 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?
      • A gap has been identified underneath the back door adjacent to the kitchen, due to damage in the floor and weatherstripping. Repair floor damage to reduce gaps between door and floor. Recommend repair of weatherstripping as needed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Knives in the bar were being stored in between a loose Stainless steel panel and the counter. This storage method is not suitable due to this gap being not easily cleanable. Knives were removed from this area during inspection. Keep knives used in food preparation stored on surfaces or in containers which can be easily cleaned and sanitized.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cloth surface used to place dough into the tandoor appeared to be damaged, raising concerns of food contamination and the ability to clean the surface.Replace cloth surface with one that is good repair, and ensure that this cloth is routinely replaced as needed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The area around the grease trap in the dishwashing area has a build-up of grease and debris. Clean indicated area.
  2. Monitoring Inspection

    8 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1.Tools were found in the food prep area.Operator removed tools2. UV fly traps were found on top of the food prep counter, causing a buildup of dead flies on the top shelf.Fly traps were moved to a proper storage area.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1.Bags of flour were being stored beside personal items and cleaning supplies. Please move the food items and store in a different location to ensure food items are not stored with food items.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Scooper used for cooked rice was being stored at room temperature. Scoopers used for high risk foods need to be temperature controlled at 4C and below, or 60C and above, or used once and immediately cleaned and sanitized.Operator washed the scooper and grabbed a new one before use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1.Rice was being hot held at a temperature of 42C High risk foods need to be hot held at a temperature of 60C or greater.Operators recooked the rice to 74C and kept the rice cooker on cook mode.Please obtain a new rice cooker that can reach a hot holding temperature of 60C or do not use the rice cooker for hot holding.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The grease trap in the kitchen requires servicing. A buildup of grease was noted on the floor around the grease trap, which was partially open at the time of inspection.Update: The grease trap still had build up of grease around the floor.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1.A cloth wrapped in tinfoil used to put bread in the naan oven had the tinfoil breaking apart creating a physical hazard.Operator replaced old tinfoil with new tinfoil2. Steel wool for scrubbing dishes was rusted and in poor condition.Operator disposed of the steel wool.3. Scrubbing sponge was in poor condition and damaged.Operator disposed of the steel wool.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A written sanitation plan was not available for review at the time of inspection. Prepare a written cleaning schedule that includes daily, weekly, and monthly cleaning.*Modify identified records to better encompass facility-specific sanitation."Not Observed during recent inspection"
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Please clean the following areas 1. The drink syrup unit in the ice well sink in the bar, which had a buildup of debris around the surfaces in contact with ice.2. The burners on the cookline3. The grease filters in the fume hood4. The shelves in the dry storage room. 5. The board on the prep cooler in the kitchen, which had staining and debris buildup.6. The fryer baskets, which had visible debris build up.
  3. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of chlorine sanitizer available for use in the kitchen was measured at a concentration in excess of 200ppm.Concentration was corrected to 100ppm 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?
      • The grease trap in the kitchen requires servicing. A buildup of grease was noted on the floor around the grease trap, which was partially open at the time of inspection.Staff indicated that the grease trap was in the process of servicing. Complete servicing and seal flooring.*Close opened grease trap to allow adjacent wall and floor to be easily cleaned. Maintain grease trap in a manner necessary to prevent plumbing defects.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A written sanitation plan was not available for review at the time of inspection. Prepare a written cleaning schedule that includes daily, weekly, and monthly cleaning.*Modify identified records to better encompass facility-specific sanitation.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:-The interior of defunct cooler in cooking areaClean indicated areas.
  4. Monitoring Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quats sanitizer in the kitchen was measured at a concentration in excess of 400ppm.Dilute sanitizer concentration to 200ppm as identified by its instructions for use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Unsuitable scoops (disposable plastic, cups without handles) were observed being used in bulk food containers. Remove unsuitable scoops to reduce potential for contamination and ensure more sanitary handling of food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Raw meat was observed being stored above cooked or otherwise prepared foods in the walk-in cooler.Raw meat was moved below or away from other foods during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Rice in a cooker unit was measured at a maximum temperature of 53C. Staff indicated that cooked rice was being reheated in unit after previously being cooled.A used rice scoop was observed being stored at room temperature.Modify re-heating method to ensure that rice reaches a temperature of at least 71C.Store scoop at suitable hot or cold holding temperature, or ensure that scoop is cleaned and sanitized at least once every two hours.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips to verify the concentration of quats sanitizer in use in this facility was not available. Acquire suitable quats test strips.
    • 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?
      • Mouse droppings were identified in the corner of the dry storage room.Sanitarily dispose of identified mouse droppings.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The ceiling tile directly above the kitchen stove is damaged.A section of ceiling directly above the preparation counter in the corner of the kitchen is missing.Repair or modify food preparation areas to ensure that noted areas are below ceilings 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?
      • Gaps were identified in between ceiling panels and between the wall and floor of the walk-in cooler.Seal indicated areas to render surfaces smooth and easily cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The grease trap in the kitchen requires servicing. A buildup of grease was noted on the floor around the grease trap, which was partially open at the time of inspection.Staff indicated that the grease trap was in the process of servicing. Complete servicing and seal flooring.*Close opened grease trap to allow adjacent wall and floor to be easily cleaned. Maintain grease trap in a manner necessary to prevent plumbing defects.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Containers used for clean equipment storage were visibly unclean.Trays used for customer glassware storage were visibly unclean.Food equipment in the defunct walk-in freezer is being stored directly on the floor.Customer utensils were observed being stored unpackaged on dry storage shelving.Reusable customer dishes stored at the front undercounter shelving in the kitchen were visibly unclean.Clean indicated areas to ensure sanitary storage of dishes and food equipment.Move equipment up off the floor to reduce potential for contamination.Remove potentially contaminated customer utensils and ensure remaining utensils are suitably packaged to prevent contamination.Clean and sanitize reusable customer dishes. Consider enclosed storage for seldom-used dishware to reduce potential contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:-The interior of refrigerator beside cooking line-The interior of defunct cooler in cooking areaClean indicated areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A written sanitation plan was not available for review at the time of inspection. Prepare a written cleaning schedule that includes daily, weekly, and monthly cleaning.*Modify identified records to better encompass facility-specific sanitation.
  5. Risk Management Inspection

    5 infractions

    • 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?
      • Operator indicated that onsite pest control measures were being undertaken. No written record of pest control measures were available for review. Prepare a written record of pest control measures undertaken at this facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The flooring in the Didsbury Inn Tavern bar was damaged in several places, creating surfaces that would be difficult to properly clean as needed.Seal or repair damaged flooring to ensure a smooth and easily cleanable surface.*A cleanable mat may be used as a suitable temporary measure while flooring repair is ongoing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The grease trap in the kitchen requires servicing. A buildup of grease was noted on the floor around the grease trap, which was partially open at the time of inspection.Staff indicated that the grease trap was in the process of servicing. Complete servicing and seal flooring.
    • 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 tile is missing from the wall of the kitchen dishwashing area. Replace tile or otherwise render this surface smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A written sanitation plan was not available for review at the time of inspection. Prepare a written cleaning schedule that includes daily, weekly, and monthly cleaning.
  6. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A solution of vinegar was indicated as being used as a sanitizing solution in the kitchen. Vinegar is not recognized as a sanitizer. A diluted bleach solution of 100ppm chlorine was prepared for use in the kitchen during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Minced garlic in oil was being stored without temperature controls. Cut or processed vegetables require refrigeration unless otherwise indicated by its manufacturer.Garlic was placed into refrigeration during inspection. Ensure that foods requiring temperature controls are maintained at 4C or lower, or are otherwise used within two hours.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The bar glasswasher was measured at a concentration of 0ppm chlorine and temperature of 53C. Ensure that the dishwasher used to clean glassware is capable of sanitizing, either at 100ppm chlorine or a rinse temperature of at least 71C as measured from dish level.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink for the Didsbury Inn Tavern bar is blocked by a dishwashing rack. The handwashing sink for the Dhaliwal's Authentic Indian Cuisine bar does not have accessible handwashing supplies. Ensure that bars have accessible and available handwashing supplies.
    • 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?
      • Operator indicated that onsite pest control measures were being undertaken. No written record of pest control measures were available for review. Prepare a written record of pest control measures undertaken at this facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The flooring in the Didsbury Inn Tavern bar was damaged in several places, creating surfaces that would be difficult to properly clean as needed.Seal or repair damaged flooring to ensure a smooth and easily cleanable 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?
      • The grease trap in the kitchen requires servicing. A buildup of grease was noted on the floor around the grease trap, which was partially open at the time of inspection.Staff indicated that the grease trap was in the process of servicing. Complete servicing and seal flooring.
    • 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 tile is missing from the wall of the kitchen dishwashing area. Replace tile or otherwise render this surface smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning is needed on shelving in the dry storage area.A written sanitation plan was not available for review at the time of inspection. Clean indicated areas. Prepare a written cleaning schedule that includes daily, weekly, and monthly cleaning.
  7. Risk Management Inspection

    4 infractions

    • 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?
      • Operator indicated that onsite pest control measures were being undertaken. No written record of pest control measures were available for review. Prepare a written record of pest control measures undertaken at this facility.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food handling permit for this facility was not posted. Post food handling permit in a conspicuous place.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The light bulb above the deep fryer was missing a cover. Replace light cover to prevent potential breakage contamination of food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning is needed on shelving in the dry storage area.A written sanitation plan was not available for review at the time of inspection. Clean indicated areas. Prepare a written cleaning schedule that includes daily, weekly, and monthly cleaning.
  8. Monitoring Inspection

    10 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cardboard shelving was used as a storage surface for bar glasses.Cardboard was removed during inspection and replaced with a cleanable surface.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Rice in a cooker unit was measured at a temperature of 50C. The rice paddle appeared to open the lid of the cooker slightly.Temperature was adjusted to 60C or higher during inspection. Keep utensils out of rice cooker to maintain temperature.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low-temperature dishwasher was measured at 0ppm chlorine. The sanitizer container was found to be empty. Sanitizer was replaced during inspection and the dishwasher was measured again at 100ppm chlorine. Ensure that dishwasher is being tested daily to verify its operation.
    • 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?
      • Operator indicated that onsite pest control measures were being undertaken. No written record of pest control measures were available for review. Prepare a written record of pest control measures undertaken at this facility.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food handling permit for this facility was not posted. Post food handling permit in a conspicuous place.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The light bulb above the deep fryer was missing a cover. Replace light cover to prevent potential breakage contamination of food.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The counter at the side of the kitchen prep line had worn and unfinished raw wood surfaces. Cover or otherwise finish exposed wood surfaces to render them smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food equipment was being stored directly on the floor beneath shelving.Move food handling equipment so it is stored up off the floor.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning is needed under shelving in the walk-in cooler, and on shelving in the dry storage area.A written sanitation plan was not available for review at the time of inspection. Clean indicated areas. Prepare a written cleaning schedule that includes daily, weekly, and monthly cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The women's washroom in Dhaliwal's Authentic Indian Cuisine did not have a suitable paper towel dispenser. Provide a sanitary means of paper towel dispensing.
  9. Initial Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The hand sink in the bar area did not have soap and paper towel in a holder/dispenser.COMPLETE THE FOLLOWING:1. Ensure the handwash sink has soap and paper towel available.
  10. Demand Inspection

    0 infractions