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Golden Cinnamon Indian Cuisine

103 - 3 Stonegate Drive NW Airdrie AB T4B 0N2 · Food - General

18 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Some of the preparation coolers in the kitchen area do not have accurate display thermometers available. Provide accurate display thermometers in coolers to ensure refrigeration temperatures can be easily verified.*Thermometers on order. Advise once in place.
  3. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Some of the preparation coolers in the kitchen area do not have accurate display thermometers available. Provide accurate display thermometers in coolers to ensure refrigeration temperatures can be easily verified.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:-The lower shelves and floor of the walk-in cooler-The floor behind the counter near the stand mixerClean indicated areas.
  4. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cloths used to wipe food contact surfaces were not being stored in suitable sanitizer solutions. Cloths were placed into sanitizer during inspection. Ensure that sanitizer remains available for use whenever food handling is being conducted, and that cloths are maintained in a sanitary state.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some of the shelving in the dry storage area is lined with cardboard that is visibly soiled. This material is not easily cleanable and not being replaced routinely to maintain clean and sanitary storage shelving. Remove or replace cardboard with a non-absorbent and easily cleanable surface.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bread dough was observed being covered with a garbage bag. This material is not suitable for direct food contact.Dough cover was replaced with suitable plastic food wrap during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Some of the preparation coolers in the kitchen area do not have accurate display thermometers available. Provide accurate display thermometers in coolers to ensure refrigeration temperatures can be easily verified.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw chicken was observed being thawed at room temperature. Chicken was placed into ice bath with cold running water during inspection. Ensure that meat products are thawed under refrigeration or under cold running water to maintain temperature at 4C or lower 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?
      • A section of Stainless steel wall panel at the leftmost side of the cooking line is loose, forming a gap that makes the surface more difficult to properly clean. A gap is present between the Stainless steel panel and adjoining wall to the left of the cooking line. Repair wall to render surface 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 gaps in ceiling panels in the walk-in cooler and freezers were peeling, making these surfaces more difficult to properly clean and raising concerns of potential food contamination from loose material.Repair and seal these seams to render surfaces smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:-The fan guard of the walk-in cooler-The lower shelves and floor of the walk-in cooler-The floor behind the counter near the stand mixerClean indicated areas.
  5. Risk Management Inspection

    2 infractions

    • 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 section of stainless steel wall panel at the leftmost side of the cooking line is loose, forming a gap that makes the surface more difficult to properly clean. Repair wall to render surface 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 gaps in ceiling panels in the walk-in cooler and freezers were peeling, making these surfaces more difficult to properly clean and raising concerns of potential food contamination from loose material.Repair and seal these seams to render surfaces smooth and easily cleanable.
  6. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The shelving in the dry storage area has visibly soiled cardboard surfacing, making them difficult to thoroughly clean. Remove cardboard or replace with a material that is more 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?
      • A section of stainless steel wall panel at the leftmost side of the cooking line is loose, forming a gap that makes the surface more difficult to properly clean. Repair wall to render surface 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 gaps in ceiling panels in the walk-in cooler and freezers were peeling, making these surfaces more difficult to properly clean and raising concerns of potential food contamination from loose material.Repair and seal these seams to render surfaces smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas were noted to require more frequent cleaning:-The wall behind the kitchen chest freezer-The floor behind the cooking stoves on the cooking line-The shelving in the dry storage area-The floor under the dishwashing areaClean indicated areas.
  7. Monitoring Inspection

    8 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The shelving in the dry storage area has visibly soiled cardboard surfacing, making them difficult to thoroughly clean. Remove cardboard or replace with a material that is more easily cleanable.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The bar's mechanical dishwasher is out of service. Staff advised that glasses were manually washed in the bar's handwashing sink. Reusable customer glassware requires access to a three-compartment sink or mechanical dishwasher with suitable washing, rinsing, and sanitizing steps.Ensure that all reusable dishes and glasses are being mechanically washed and sanitized in available dishwasher. Discontinue usage of glassware that cannot be safely washed in kitchen dishwasher until bar glasswasher is repaired.*Remove unsuitable glassware no longer in use from the bar area to remove this violation.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • A thermometer capable of measuring the temperature of the heat-sanitizing dishwasher was not available onsite at the time of inspection. Acquire suitable dishwasher-safe thermometer with a maximum temperature reading function.
    • 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 section of stainless steel wall panel at the leftmost side of the cooking line is loose, forming a gap that makes the surface more difficult to properly clean. Repair wall to render surface 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 gaps in ceiling panels in the walk-in cooler and freezers were peeling, making these surfaces more difficult to properly clean and raising concerns of potential food contamination from loose material.Repair and seal these seams to render surfaces smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting surfaces of the prep cooler has significant discolouration, making the surface more difficult to sanitize.Thoroughly scour and clean surface.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas were noted to require more frequent cleaning:-The walls, floors, and shelving of the walk-in cooler-The wall behind the kitchen chest freezer-The floor behind the cooking stoves on the cooking line-The shelving in the dry storage area-The floor under the dishwashing areaClean indicated areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Assorted seldom and unused food handling equipment is being stored below a side table used for food handling. The equipment has a build-up of debris due to its storage. Sufficiently cover stored equipment, or remove from the facility.
  8. Risk Management Inspection

    2 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's mechanical dishwasher is out of service. Staff advised that glasses were manually washed in the bar's handwashing sink. Reusable customer glassware requires access to a three-compartment sink or mechanical dishwasher with suitable washing, rinsing, and sanitizing steps.Ensure that all reusable dishes and glasses are being mechanically washed and sanitized in available dishwasher. Discontinue usage of glassware that cannot be safely washed in kitchen dishwasher until bar glasswasher is repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas were noted to require more frequent cleaning:-The walls, floors, and shelving of the walk-in cooler-The wall behind the kitchen chest freezer-The interior of the prep coolers-The floor around the boiler beside the cooking lineClean indicated areas.
  9. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of chlorine sanitizer available in the kitchen was measured at a concentration of 0ppm chlorine. Concentration was adjusted to 100ppm during inspection. Ensure that kitchen staff are verifying sanitizer level on a routine basis.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cloths used to wipe countertops appeared visibly contaminated, and/or were not being stored in sanitizer after use.Ensure that sanitizing cloths are stored in appropriate sanitizer between uses, and that sanitizer is stored in a manner convenient for use.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff were observed to not be handwashing at an acceptable frequency.Ensure that staff are routinely washing hands when needed, such as after touching their face or hair and whenever replacing gloves.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some of the food containers in the walk-in cooler were not covered, raising concerns of potential food contamination. Suitably cover foods that are being stored in the walk-in cooler.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Peeled onions were observed stored directly on the floor in the kitchen.A bag of lentils was observed being stored directly on the floor in the dry storage room.Foods were moved off the floor during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A crate of cream containers was observed being stored outside of temperature control, being used as a weight for cheesemaking.Various foods requiring temperature control (minced garlic, cooked rice) was observed being stored on counters at large quantities. Utensils stored in visibly dirty water on the stove was measured at a temperature of 42C.Foods requiring temperature control were placed back into coolers during inspection. Ensure that foods are not stored outside of temperature controls for longer than two hours.Utensil storage temperature was increased during inspection. Ensure that equipment stored in water is either maintained at a temperature of 60C or greater, or are washed and sanitized at least every 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's mechanical dishwasher is out of service. Staff advised that glasses were manually washed in the bar's handwashing sink. Reusable customer glassware requires access to a three-compartment sink or mechanical dishwasher with suitable washing, rinsing, and sanitizing steps.Ensure that all reusable dishes and glasses are being mechanically washed and sanitized in available dishwasher. Discontinue usage of glassware that cannot be safely washed in kitchen dishwasher until bar glasswasher is repaired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some of the seams between ceiling panels in the walk-in freezer were loose, creating areas that would be difficult to properly clean.Seal or otherwise repair uneven surfaces so that they are smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas were noted to require more frequent cleaning:-The walls, floors, and shelving of the walk-in cooler-The wall behind the kitchen chest freezer-The interior of the microwave-The interior of the prep coolers-The wall behind the tandoor and large pot on the cooking line-The floor around the boiler beside the cooking lineClean indicated areas.
  10. 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 baseboard near the dishwashing area is damaged, creating a surface that would be difficult to clean.Repair baseboards to ensure smooth easily cleanable surfaces.
  11. Monitoring Inspection

    4 infractions

    • 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 baseboard near the dishwashing area is damaged, creating a surface that would be difficult to clean.Repair baseboards to ensure smooth easily cleanable surfaces.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A wire utensil being used in food handling was observed to be have signs of fraying and damage, raising concerns of food contamination. Damaged utensil was removed during inspection, and an alternate non-wire utensil was made available for use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning is needed in the following areas:-Shelving of the walk-in cooler-Underneath cooking equipment on the cooking line-The area to the side of the cooking line nearest the hot water tank-Areas underneath countertops and prep coolers in the kitchen -Shelving and floors of dry storage areas-Stand mixer equipment-Shelving above stand mixer/prep tableClean indicated areas
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The staff washroom was not fully stocked with necessary sanitary equipment (toilet paper with suitable holder, liquid hand soap, paper towel in suitable dispenser).Operator indicated that staff washroom is seldom used to due alternate available customer washroom onsite. Staff washroom was designated as closed for use during inspection.
  12. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Knives were observed being stored in between prep coolers.Cooking utensils were being stored in a pot of visibly soiled water at room temperature.Knives were moved to alternate storage during inspection.Utensil storage was brought up to hot holding temperature during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning is required on the walls, floors, and shelving of the walk-in cooler. Clean indicated area.
  13. Risk Management Inspection

    0 infractions

  14. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **CORRECTED**1. Knives were being stored between two prep coolers at the cook line. Knives were removed during the inspection. **Do not store any food utensils in this area, as it is not easily cleanable.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **CORRECTED**1. The prep cooler across from the tandoor oven measured 11*C. Foods were located to walk in cooler, and raw fish and chicken were discarded during inspection. COMPLETE THE FOLLOWING:1. Monitor the cooler to ensure it can maintain temperatures at 4*C or below. If not, the cooler needs to be repaired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The ceiling in the walk-in cooler was in disrepair. 2. The tiles on the wall between the dishwashing sink and janitor closet are in disrepair. COMPLETE THE FOLLOWING:1. Repair ceiling so it is smooth, impervious to moisture and easily cleanable. 2. Repair/replace tiles.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Dust observed on ceiling in walk-in cooler. COMPLETE THE FOLLOWING:1. Please clean area noted above more often.
  15. Risk Management Inspection

    0 infractions

  16. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Deli containers stored in dry ingredient bins. 2. Staff personal belongings stored on shelf in dry storage room. COMPLETE THE FOLLOWING:1. Do not store containers in dry ingredient bins. Replace with utensils that have handles and keep handles stored upright. 2. Designate a space for staff to store their personal belongings that is separate from the food area.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **CORRECTED**1. Cleaning cloths stored on side of ice well. Cloths removed during the inspection. 2. Mango pulp stored in open can. Mango pulp was transferred to a food grade container during the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **CORRECTED**1. Paper towel not available at handsink in kitchen. Paper towel was replaced during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was a significant buildup of grease and food debris under the deep fryers. COMPLETE THE FOLLOWING:1. Clean this area more frequently.
  17. Risk Management Inspection

    0 infractions

  18. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was an accumulation of fruit flies in the sanitizer solution. The solution was changed during the inspection.Used rags were sitting out on the food prep counter. The rags were placed into the sanitizer bucket during inspection.The microwave adjacent to the large mixer had an accumulation of food debris. It was wiped and sanitized during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw meat stored in a large container was immersed in stagnant water inside one of the sink compartments. Ensure cold water is running at all times to prevent bacterial growth.
    • 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?
      • The back kitchen door was propped open with no vermin proofing measures. Please install a screen door to prevent pests from entering the premises.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Knives stored on the magnetic knife strip were dirty. The knives were removed and cleaned during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The walk in cooler and freezer had an accumulation of food debris on the floor.