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Fateh Singh Tiffin Service

16 Castleridge Road NE Calgary AB T3J 1N9 · Food - General

4 inspections

  1. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Walls and ceiling appeared yellowish in the cooler.- Clean walls and ceiling to remove discoloration and maintain sanitary conditions.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No chlorine sanitizer solution was initially prepared for food prep area in the back kitchen. - As discussed, ensure that a sanitizer is prepared for use at all times for each food handling area.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Food containers with sliced and whole potatoes were stored on the floor near 3-comp sink.- Ensure that all food products are stored in a safe and sanitary manner at least 12 cm (6 in.) off the ground.2. Cloth basket and towels were used to store/handle food and food products.- Ensure food equipment and food contact surfaces are smooth, durable, easily cleanable, and impervious to moisture.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food containers (Tiffin's) containing cooked food were found on prep tables at room temperature. Temperature was measured at 22 degrees Celsius.- Ensure to have cooked food stored at a temperature of less than 4°C or greater than 60°C at all times.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Operator 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.- As discussed, ensure to fully submerge all dishes, utensils, and equipment in a 100-ppm chlorine solution to sanitize.
    • 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 was in disrepair and had no supply of hot water at the time of inspection. Operator has contacted technician about the issue.2. Handwashing station had no paper towel supply.- Please repair hand sink.- Ensure hand wash sinks are fully stocked at all times with soap, paper towels, hot and cold water supply.
    • 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?
      • Mice traps were observed on-site, but no pest control records were maintained. The operator mentioned to have a professional company responsible for setting the traps and conducting inspections.- Please maintain pest control records on-site at all times.
  4. Initial Inspection

    0 infractions