Gate of India
18 - 205 1 Street E Cochrane AB T4C 1X6 · Food - General
10 inspections
- Monitoring Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- *There was one canned coconut milk left in the can in the cooler. There was not much left in it. Corrected during the inspection. Discarded by the operator during the inspection. Ensure transfer opened canned food to a clean, food-grade, covered container and store under appropriate refrigeration. Do not store food in opened cans.*Most spice containers were observed without dedicated spoons or scoops. Only one container had a spoon available. Corrected during the inspection by the operator.Provide a clean, dedicated scoop or spoon for each spice container. Ensure utensils are used only for their designated container and are cleaned or replaced regularly.
- 09. Are chemicals stored and handled in a safe manner?
- Noted during the inspection that sanitizer spray bottle was broken. Corrected during the inspection. Operator discarded the broken bottle during the inspection, and replaced the bottle and solution during the inspection.
- 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?
- *Current valid permit was not displayed.Ensure the current valid food handling permit is posted at a location visible to customers in the establishment and remains posted 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?
- * Countertop in front of the prep cooler was observed to be cracked/ not in good repair preventing it from being smooth and easily cleanable.Repair or replace the cracked countertop to ensure the surface is smooth, non-absorbent, and easily cleanable. Maintain all food contact surfaces in good repair.*The caulking at the dishwashing sink was not in good repair, with visible mildew growth.Remove deteriorated caulking, thoroughly clean and disinfect the area, and re-caulk with food-grade, waterproof caulking to ensure all surfaces are smooth, cleanable, and free of mildew.
- 23. Is the facility maintained in a clean and sanitary condition?
- *Grease buildup was observed on exhaust filters, canopy surfaces, and aluminum covers beside the grill area.Clean and degrease all exhaust filters, canopy surfaces, and replace aluminum covers to remove accumulated grease. Implement regular cleaning schedule to maintain these surfaces in a sanitary condition.* Food debris was observed on the handles of the refrigerator.Clean and sanitize all refrigerator handles. Implement routine cleaning procedures for high-touch surfaces to maintain sanitary conditions.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- 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?
- *Surrounding area of the floor sanitary drain in the storage was cleaned but not vented properly.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
4 infractions
- 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?
- There were no temperature records for coolers and walk-in cooler. There was temperature fluctuation with the walk-in cooler during the couple of inspections. Please make sure daily checks are done with all cooling units to make sure safe food handling occurs and records are available for inspections.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- *Upper cooler of the prep cooler was not working adequately. Temperature of the unit was measured at 20C. Three food items were stored in that unit. Operator did not have any temp. record how long the food was kept on that temperature. These three food items were discarded by the operator onsite during the inspection.Please make sure unit is repaired and not used until the repairs are completed.* There was no thermometer available in the Coca-Cola cooler where the food items were stored. Please make sure thermometer is available in all coolers.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- *Heavy sewer gas smell in the dry storage room. There was a toilet previously where the room was converted to storage room. Noted that closet sanitary drain was not properly sealed. There was some back up happening from the drain, it was not vented properly.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Upper cooler of the prep cooler in the cook line was not adequately cooling. Temperature was measured at 20C degrees. Please make sure it is repaired or replaced.
- 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?
- Monitoring Inspection
9 infractions
- 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?
- There were no temperature records for coolers and walk-in cooler. There was temperature fluctuation with the walk-in cooler during the couple of inspections. Please make sure daily checks are done with all cooling units to make sure safe food handling occurs and records are available for inspections.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- *Recycles were stored in the dry food storage room. Noticed fruit flies in the room. Please make sure recycles are stored separate storage.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- *There were plastic takeout containers used measuring the bulk food items. Please make sure there are bulk food utensils with handles available for measuring the food to prevent cross contamination of the food.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- *Upper cooler of the prep cooler was not working adequately. Temperature of the unit was measured at 20C. Three food items were stored in that unit. Operator did not have any temp. record how long the food was kept on that temperature. These three food items were discarded by the operator onsite during the inspection.Please make sure unit is repaired and not used until the repairs are completed.* There was no thermometer available in the Coca-Cola cooler where the food items were stored. Please make sure thermometer is available in all coolers.
- 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?
- Observed fruit flies in the dry storage area and in the kitchen. Noted that recycle bottles were kept in the dry food storage area and flies are accumulated in the area. Please make sure recycle bottles are stored separately out of the kitchen and dry food storage area to prevent pest infestation.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- *Leak from the pipe under the dishwashing sink. *Heavy sewer gas smell in the dry storage room. There was a toilet previously where the room was converted to storage room. Noted that closet sanitary drain was not properly sealed. There was some back up happening from the drain, it was not vented properly. * Shelf above the dishwashing sink area was not properly finished.*Recycle bags were stored in the storage room.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Upper cooler of the prep cooler in the cook line was not adequately cooling. Temperature was measured at 20C degrees. Please make sure it is repaired or replaced.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Noted during the inspection that some of the can containers were reused for food storage. Can containers be not reusable containers (food grade containers) so please make sure once canned food items are open, they will need to be transferred into the food grade containers.Corrected during the inspection. Operator discarded the can container.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning is required for following areas;*Behind the grill area*Exhaust filters-grease built up*Spice containers were not in clean condition- please make sure they are discarded and replaced with the new containers.*Storage room was cluttered. Please make sure it is properly organized and get all recycle items to be stored in a different area.
- 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?
- Risk Management Inspection
4 infractions
- 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?
- There were no temperature records for coolers and walk-in cooler. There was temperature fluctuation with the walk-in cooler during the couple of inspections. Please make sure daily checks are done with all cooling units to make sure safe food handling occurs and records are available for inspections.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- *Recycles were stored in the dry food storage room. Noticed fruit flies in the room. Please make sure recycles are stored separate storage.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- *There were plastic takeout containers used measuring the bulk food items. Please make sure there are bulk food utensils with handles available for measuring the food to prevent cross contamination of the food.
- 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?
- Observed fruit flies in the dry storage area and in the kitchen. Noted that recycle bottles were kept in the dry food storage area and flies are accumulated in the area. Please make sure recycle bottles are stored separately out of the kitchen and dry food storage area to prevent pest infestation.
- 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?
- Demand Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Multiple cleaning cloths left by the cooking area and at service counter. Please make sure cleaning cloths are kept in sanitizer solution when they are not in use.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- *Recycles were stored in the dry food storage room. Noticed fruit flies in the room. Please make sure recycles are stored separate storage.Some of the food packages were left open in the freezer.*Please make sure open food containers are covered properly.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- *Frozen samosas were stored in open card box. Please make sure all food items are stored in food grade storage containers to prevent contamination of the food. *There were plastic takeout containers used measuring the bulk food items. Please make sure there are bulk food utensils with handles available for measuring the food to prevent cross contamination of the food.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Food temperatures were measured between 48- 53 C degrees. Buffet control knob/ switches weren't able to control the heat. It was only 20 minutes after the lunch. All food items were reheated again above the 60C.Corrected during the inspection. Please pay attention to food temperature every two hours at the buffet. Repair of the buffet table might be required.* Walk-in cooler temperature was measured at 9C and operator adjusted the temperature of the walk-in cooler. Corrected during the inspection. Please keep record of the temperatures of the coolers.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- *Caulking at the 3 comp. sink and caulking at surface by the dishwasher area not in good repair. Please remove the damaged caulking and recaulk the surface.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Buffet steam table was not capable of holding food temperature 60C and above. Control knobs/switches were at the highest temp. but food temperatures were between 48C- 53C.Please make sure required repairs are made and buffet steam table is capable of keeping the food at 60C and above.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Multiple cleaning cloths left by the cooking area and at service counter. Please make sure cleaning cloths are kept in sanitizer solution when they are not in use.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- *Packages of onions were left at the floor. Please make sure foods are stored away from the floor.*Recycles were stored in the dry food storage room. Noticed fruit flies in the room. Please make sure recycles are stored separate storage.Some of the food packages were left open in the freezer.*Please make sure open food containers are covered properly.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Walk-in cooler temp. was measured at 10C. Operator adjusted the temp. during the inspection. It was measured again, and temperature dropped to 5C and continued dropping more.Corrected during the inspection. Please make sure daily record of temperature for all refrigeration units is available onsite and daily check of temperature logging is properly done.*There were no thermometers in all coolers and walk-in cooler. Please make sure thermometers are available in the coolers and walk-in cooler. *Noticed during the inspection that some of food items were getting thawed at the room temperature. Please make sure thawing is done properly ;*in the fridge, under the running cold water and in microwave.
- 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?
- Weatherstripping at the bottom of the back door was not adequate. Day light was visible from the inside of the kitchen. -Please repair it .
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- *Caulking at the 3 comp. sink and caulking at surface by the dishwasher area not in good repair. Please remove the damaged caulking and recaulk the surface.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning is required behind the cooking area, hard to reach areas, inside the fridges and handles of the coolers. Organize the storage area.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 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?
- Weatherstripping at the bottom of the back door was not adequate. Day light was visible from the inside of the kitchen. -Please repair it .
- 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?
- Initial Inspection
3 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?
- Weatherstripping at the bottom of the back door was not adequate. Day light was visible from the inside of the kitchen. -Please repair it .
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Customer seating area;*Couch covers has to be finished before restaurant opening.Kitchen;* Broken/ missing tiles on the wall at the dishwashing area and three comp. sink area.*Sealing has to be refinished on the wall at the dishwashing sink.*Hole on the kitchen door- Please repair it.
- 23. Is the facility maintained in a clean and sanitary condition?
- *Dust accumulation at the ceiling fan in the kitchen. Please clean it.*Grease/food debris built up at the back of cooking stove area. Please clean it.
- 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?