Green Chili
430 - 151 Walden Gate SE Calgary AB T2X 0R2 · Food - General
4 inspections
- Monitoring Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- - A bucket containing cauliflower soaked in water was stored directly on floor in back storage area.-A container of cooked lamb was stored directly on floor in walk in cooler.Requirement:Store food at least 15 cm off the floor.
- 09. Are chemicals stored and handled in a safe manner?
- "Sani Hands" label was provided on spray bottle containing quat sanitizer located in bar area.Requirement:Provide correct label on sanitizer spray bottle to identify its contents.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cooked rice were stored on the counter without temperature control at internal temperature 33C and 21C.Requirement:Ensure that cooked rice are stored at 4C or less OR at 60C and higher.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand washing sink located in bar area was blocked by an Ice bucket and a bottle kept in sink basin.Requirement:Ensure that hand washing sink is available for use all the time, it must not be blocked.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Coconut milk was left in the can after opening located in prep cooler.Requirement:Transfer food to glass/plastic/stainless steel container after opening the can.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of tandoori chicken stored on the counter without temperature control was 16C.Requirement:Ensure that perishable foods are stored at 4C or less OR at 60 C and higher.Tandoori chicken at 16 C was discarded.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning cloth was kept on prep counter after use.Requirement: Soak cleaning clothes in sanitizer solution in between use.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- a) Bags and bins of raw chicken were stored in contact with pails containing different types of sauces like tamarind sauce korma sauce etc. located in walk in freezer.b) Raw chicken was stored along with cooked beef in walk in cooler.Requirement:Ensure that raw meat is stored away from any other food to prevent cross contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of whipping cream stored on the counter in kitchen without temperature control was 22C.Requirement:Store whipping cream at 4C or less.Whipping cream was discarded during inspection.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No test strips were provided to verify concentration of quat in sanitizer solution made for surfaces.Requirement:Provide quat test strips.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?