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Dosa Guru

104 - 2920 Calgary Trail NW Edmonton AB T6J 2G8 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • **The bottom of a container was in direct contact with food ingredients (onions) with no barrier in between to prevent contamination. Do not stack food unless containers are covered with lids.**Ingredients cross contamination from other ingredients was observed on the ingredients station. Use a spoon for each ingredient.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **Scoops were stored directly in food ingredients with high touch handles contacting the bulk food. Bowls were used a scoops for several food ingredients and a tumbler was used as a scoop in the ice machine. Do not use bowls as food scoops. Use scoops with handles and store the scoops in a manner that prevents contamination of the bulk food.**Food related equipment was observed on the floor. Ensure all food related equipment is stored off the floor to prevent contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **Three handwashing sinks did not have soap, one handwashing sink was missing a handle and paper towels were not available in the staff washroom and at the cookline sink. Ensure all handwashing sinks are fully stocked with soap and paper towels and are maintained in good repair at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **Leaks were observed at the cookline handwashing sink and at the dishwashing sink. Ensure the leaks are repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **Food containers used for dry food storage and dishes used to store cooked food still contained the sales labels from the manufacturer. Remove sales labels from food containers to prevent contamination of food. Train staff to wash dishes adequately, sales labels should not survive regular and proper dishwashing.**Several areas were observed indicating inadequate cleaning practices and handwashing including but not limited to accumulation of dirt and food debris on food storage bins, dirty utensils mixed with clean ones, residue inside the ice machine, dirty aprons stored with clean equipment, and buildup of spills and debris on shelves, hard-to-reach areas, and behind equipment.-Thoroughly clean and sanitize all food storage bins, utensils, and equipment -Store dirty aprons in designated, labeled containers away from clean equipment and food.-Clean and maintain all areas of the facility, including hard-to-reach and behind equipment spaces.-Ensure all utensils are fully cleaned and kept separate from dirty items before storage.**Multiple boxes in the staff room are being stored on the floor. Ensure all boxes are off the floor to allow for easy cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Toilet bases, and baby change tables were observed with a buildup of dirt and grime. Ensure washrooms are thoroughly cleaned and regularly inspected to confirm proper cleaning practices.
  3. 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?
      • **--Floor by the 2-compartment sink was in a state of disrepair with some flooring tile missing. The floor is a trip/ fall hazard and makes it difficult for proper cleaning and sanitization to occur. It is not smooth, durable easy to clean and can allows for pathogens to grow. Please ensure the flooring is repaired to prevent contamination of food and a fall.
  4. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **--Sanitizing solution or spray bottle was observed during inspection. Please ensure that sanitizers is present in the food facility at all times in the right concentration of 100ppm of chlorine. This will help reduce contamination of surfaces in food handling areas.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** Food (A pot of soup) was observed been stored in the walk in cooler without proper cooling taking place. Please ensure that food is properly cooled before it is been put into the cooler to reduce the risk of contined bacterial growth.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **--Improper cooling of high-risk food observed in the kitchen. Please ensure that food is cooled properly and rapidly to reduce the risk of the growth of pathogens. The recommended method of cooling is to divide food into smaller portions or pieces and allow quick chill. Ice baths can also be used and the food has to be stirred regularly.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • **--Oversized pots too big to fit into the dishwasher and 2 compartment sinks for proper washing and sanitization was observed in the kitchen and storage room. All items requiring dishwashing must fully fit and submerge into the sink for cleaning and/or the sinks must be large enough to fit all food equipment/utensils in use.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **--No handwashing soap or paper towels observed at the handwash sinks. Please ensure that handwashing soap, hot and cold running water and paper towels is made available for food handlers all the time and that they are practicing proper and regular handwashing to reduce risk of contamination of food during processing
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **--Weatherstripping was in poor repair at the back door – holes/gaps observed would allow for potential pest entry**--Floor by the 2-compartment sink was in a state of disrepair with some flooring tile missing. The floor is a trip/ fall hazard and makes it difficult for proper cleaning and sanitization to occur. It is not smooth, durable easy to clean and can allows for pathogens to grow. Please ensure the flooring is repaired to prevent contamination of food and a fall.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **--Staff washroom was maintained in a poor sanitary condition – the toilet, the toilet base, sink, and door had dirt and grime on them. Please ensure all washrooms in the food facility is in a clean and sanitary condition to prevent contamination of food.
  5. Risk Management Inspection

    0 infractions

  6. Demand Inspection

    0 infractions