Gate of India
311 - 500 Country Hills Boulevard NE Calgary AB T3K 5H2 · Food - General
15 inspections
- 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?
- The floor below cookline was observed to be in disrepair, several broken floor tiles were observed.**Have the flooring repaired to ensure it is smooth, impervious to moisture and 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?
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas/items require cleaning:1. The floors throughout the kitchen including the area below the cookline, prep cooler and counters.2. The walls and ceiling tiles in the kitchen.
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas/items require cleaning:1. The floors throughout the kitchen including the area below the cookline, prep cooler and counters.2. The walls and ceiling tiles in the kitchen.3. The bulk food storage containers.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The ambient temperature of the walk-in cooler measured at 6 degrees C. The operator indicated it may be due to frequent opening of the doors.**Monitor the cooler to ensure it can maintain adequate temperatures of 4 degrees C and below. Repair if required.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The mechanical dish washer was not supplying sanitizer, measured at 0ppm of chlorine.**Have the dishwasher repaired to ensure it supplies sanitizer at adequate concentrations.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas/items require cleaning:1. The floors throughout the kitchen including the area below the cookline, prep cooler and counters.2. The walls and ceiling tiles in the kitchen.3. The bulk food storage containers.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- **November 21 - The sneeze guard installed does not adequately protect the front row of food inserts. Please have the guard reinstalled or adjusted.**November 17 - Food items in ice baths displayed the self-serve area were not adequately protected from contamination. The display unit had no sneeze guard installed / the individual inserts had no covers.**Please have a suitable sneeze guard installed or have all the inserts fitted with covers to prevent the contamination of displayed foods.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
5 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- No of the food handlers were observed to be wearing any hair coverings during the inspection.- Ensure food handlers have their hair covered or restrained with adequate hair covering.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Several food containers in the walk in cooler were uncovered.**Ensure food items under storage are adequately protected from contamination at all times.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Food items in ice baths displayed the self-serve area were not adequate protected from contamination. The display unit had no sneeze guard installed / the individual inserts had no covers.**Please have a suitable sneeze guard installed or have all the inserts fitted with covers to prevent the contamination of displayed foods.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Several food containers were being stacked in the walk-in cooler, with the base of the top container coming in direct contact with food items on the bottom containers.**Ensure food items under storage are adequately protected from contamination at all times. Please discontinue the stacking of uncovered food containers.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Displayed food items in ice baths were not maintained at adequate temperatures. Food items measured between 6-8 degrees during the inspection.**Ensure high risk food items requiring cold storage are maintained at 4 degrees C or below. Have the temperature of the food items in ice baths consistently monitored and the ice routinely replenished to ensure adequate temperatures are maintained.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Visibly soiled cleaning cloths outside of sanitizer solution were observed throughout the facilityPlease ensure cleaning cloths are submerged in sanitizer solutions with a concentration of 100 ppm for chlorine and 200 ppm for quat when not in use.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Frozen fish, and samosas were stored in the freezer without food grade covers.Please ensure food items are covered with food grade lids or covers to protect it from cross-contamination.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following hard to reach areas were observed dirty, dusty, and covered with grime/food debris including, but not limited to:- Underneath the dish pit and handwash station- Underneath work benches- Underneath all kitchen equipmentPlease pull out all equipment and thoroughly clean and sanitize the indicated areas to eliminate potential food sources for pests. Additionally, implement a routine cleaning schedule to ensure the facility is regularly maintained.
- 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?
- The sanitizer bucket located on the service line was tested using test strips and measured at 0 ppm, rendering the solution ineffective at eliminating harmful bacteria.The operator prepared a new chlorine sanitizer solution, which was retested and measured at 100 ppm. Please monitor and test the sanitizer regularly to ensure it maintains a concentration of 100 ppm.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Visibly soiled cleaning cloths outside of sanitizer solution were observed throughout the facilityPlease ensure cleaning cloths are submerged in sanitizer solutions with a concentration of 100 ppm for chlorine and 200 ppm for quat when not in use.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1) Pails of food (cooked chicken breast, chickpeas, curd, etc.) cooling in the walk-in cooler were observed to be uncovered. Frozen fish, and samosas were stored in the freezer without food grade covers.Please ensure food items are covered with food grade lids or covers to protect it from cross-contamination.2) Soya chaap and mango pulp were observed stored in their original tin cans after opening.Tin cans are not smooth or have easily cleanable surfaces, as the adhesives and paper labels can trap harmful contaminants.3) A plastic container used as a scoop was observed buried in a bulk container of curd located in the walk-in cooler.Please remove the plastic container and ensure portioning containers are not buried within the ingredients to prevent cross-contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Raw chicken breasts were observed thawing in room temperature water located in the prep sink. The internal temperature of the chicken breasts were tested using a probe thermometer and measured at 21.3C. Perishable food items must be kept out of the danger zone (4C - 60C), as harmful bacteria can double every 20 minutes and produce toxins in this environment.The operator was instructed to immediately discard the chicken breast. Please thaw food by leaving them in the cooler overnight, under running cold water, in the microwave if the item is being processed right away, or during the cooking process.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Acoustic ceilings were observed to be installed in the back kitchen. Acoustic ceilings are not easily cleanable, smooth, impervious surfaces.Please install tiles that are easily cleanable, smooth, and impervious to contaminants.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following hard to reach areas were observed dirty, dusty, and covered with grime/food debris including, but not limited to:- Underneath the dish pit and handwash station- Underneath work benches- Underneath all kitchen equipment- All kitchen equipment surfaces- The vents, ceiling tiles, and light covers- Wire shelving units- The walls behind the dish pit- The walls throughout the facilityPlease pull out all equipment and thoroughly clean and sanitize the indicated areas to eliminate potential food sources for pests. Additionally, implement a routine cleaning schedule to ensure the facility is regularly maintained.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- 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?
- Mice dropping were observed behind the stand mixer and on the floor of the dry storage room.Clean and sanitize all areas contaminated by mouse droppings.10/02- Mice dropping were still present.
- 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?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Several contaminated cleaning clothes were stored on food equipment and on the prep counter.Ensure that cleaning clothes are kept in a sanitizing solution or laundered after each use.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. There were several containers of food uncovered in the walk-in cooler.Obtain covers for the containers to prevent contamination of the food stored.2. Cups were used as scoops for bulk dry storage items. Handles for scoops were stored inside the food items. Ensure that only scoops with handles are used for the bulk storage items. Handles should be stored facing out to prevent contamination of the bulk supply.3. Knives were stored in the crevice between the prep cooler and table.This storage is insanitary. Relocate the knives to an area that prevents contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. A pot of lamb curry was stored at room temperature on the bottom of a shelf in the cookline. The temperature of the curry was 24C.High-risk food must be stored below 4C or above 60C at all times. Do not store these food items at room temperature.The lamb curry was discarded.2. Previously refrigerated food items were placed on the buffet table without being adequately reheated.All food items must be reheated to a minimum of 74C prior to being hot held at 60C. Buffet table should be turned on and heated prior to storing food. Verify temperatures using a probe thermometer.Staff reheated the food items.
- 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 dropping were observed behind the stand mixer and on the floor of the dry storage room.Clean and sanitize all areas contaminated by mouse droppings.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Storage shelves in the walk-in cooler were significantly covered in food debris. There were also water droplets pooling on the shelves above open food items.Thoroughly clean and sanitize these shelves.2. There was dust and grease accumulated on the walls and ceiling tiles in the cook line.Thoroughly clean the walls and ceiling tiles.3. Replace the caulking around the dishwashing sinks.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff/operator that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths were stored in a sanitizer bucket solution afterwards.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The bleach-water (chlorine) sanitizer solution used to sanitize food-contact surfaces was measured at 0-ppm. The staff/operator was instructed to create a new sanitizer solution, which was measured at 100-ppm. The inspector informed the staff/operator that a 100-ppm chlorine sanitizer solution must be maintained at all times during the operations. Less than 100 ppm chlorine concentration means inadequate sanitization and more than 200 ppm means that chlorine residues could stay in food-contact surfaces, which contaminates food. Please ensure to test the chlorine concentration each time a solution is made, then daily, and recommended to check the solution every 2-4 hours throughout operations.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Food items in the cooler were found not adequately covered. The inspector informed the staff that all food items must be covered to prevent cross-contamination of the food during storage. Please ensure to cover all food items.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- An improper temperature control of food was noted during the inspection where high-risk food items, being raw meat, were left in room temperature. The operator mentioned that they just had these food items delivered on site. The inspector informed the operator that all high-risk food items must be stored away from the temperature danger zone, or that high-risk food items must be kept at or below 4°C. The food item still appeared frozen and was placed in the cooler and freezer immediately.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- An improper thawing practice was observed during the inspection. Specifically, raw chicken was being thawed in stagnant water. The inspector discussed the proper thawing procedures with the staff/operator. This includes thawing food from the freezer to the cooler overnight (under refrigeration at 4°C or less), completely submerged in cold running water, by microwaving, or thawing as part of the cooking process. Improper thawing provides an opportunity for surviving bacteria to grow to harmful numbers and/or produce toxins. The chicken was placed in running cold water instead.
- 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, chemical dishwasher with chlorine solution was measured to have 0-ppm chlorine concentration. The dishwasher was tested three times. The inspector informed the staff/operator to configure the dishwasher to ensure that it reaches at least 100-ppm chlorine. Otherwise, please contact a technician to configure the dishwasher. The operator called a service technician while the inspector was on site and mentioned that the technician will be arriving in less than an hour.
- 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 was displayed; however, it was expired. Thus, the permit displayed was not valid. To ensure that the facility is operating with a valid permit at all times, please ensure to have a valid permit displayed in a conspicuous location in the facility easily seen by the patrons/customers.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Scoops for dry product were stored inside the bins with the scoops covered in product. All scoops should be stored away from the food product or in a separate food-safe container to prevent the risk of contamination of the bulk ingredients. The scoops were removed.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions