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Green Chili Cuisine of India

101 - 150 Crowfoot Crescent NW Calgary AB T3G 3T2 · Food - General

7 inspections

  1. Risk Management Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • Food handlers demonstrated lack of food safety knowledge.Food handlers were instructed to enroll in Alberta Food Safety Basics Interactive Course as a refresher.
  2. Risk Management Inspection

    2 infractions

    • 20. Do food handlers at the facility have adequate food safety training?
      • Food handlers demonstrated lack of food safety knowledge.Food handlers were instructed to enroll in Alberta Food Safety Basics Interactive Course as a refresher.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build-up of food debris was noted around the joints of the handwashing sink.Remove the old worn-out caulking and apply fresh caulking to seal the joints of the sink.
  3. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Rice scoop was stored in stagnant water at 18.8°C.Rice scoop was washed and stored.2) Container without a handle was stored in the bulk food bin.Obtain scoop with a handle.3) Utensils were submerged in water and stored next to the grill.4) Used tongs were stored on the handle of the deep fryer.5) Used cooking pan was hung on the wall by the stove grill. (Corrected during inspection).6) Tandori holder cloth surface was dirty.The cloth was promptly replaced. 7) Food items were stored on the floor in the walk-in cooler.8) Food items were uncovered in the walk-in cooler.Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.Ensure food are covered and stored 6 inches off the floor,
    • 09. Are chemicals stored and handled in a safe manner?
      • Chlorine sanitizer measured 1000ppm.The sanitizer was discarded. Fresh chlorine sanitizer was prepared at 100 ppm.How to mix an approved sanitizer solution was provided to the operator.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked rice containers were left on the counter at 18.5°C and 27.1°C.Foods were discarded.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Paper towel was stored on top of the men' washroom.Paper towel was removed.Ensure paper towels are stored in a suitable paper towel dispenser.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food handlers demonstrated lack of food safety knowledge.Food handlers were instructed to enroll in Alberta Food Safety Basics Interactive Course as a refresher.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Grease deposits, dust buildup and other deposit was accumulated on the ventilation canopy filters.Clean the ventilation canopy filter at least once a week.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Build-up was noted underneath the counters, equipment, and hard to reach areas.Clean the indicated areas.2) No written cleaning schedule available.Develop and implement a cleaning schedule plan.
  4. Initial Inspection

    0 infractions

  5. Demand 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)?
      • Quat sanitizer in the dishwasher was measured less than 200ppm and heavy stains build-up on the dishwasher racksEnsure quat sanitizer is measured at 200ppm or chlorine sanitizer at 100ppm and clean the racks.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grime build-up underneath dishwasher area and garbage cans. Clean these areas
  6. Demand 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)?
      • Quat sanitizer in the dishwasher was measured less than 200ppm and heavy stains build-up on the dishwasher racksEnsure quat sanitizer is measured at 200ppm or chlorine sanitizer at 100ppm and clean the racks.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grime build-up underneath dishwasher area and garbage cans. Clean these areas
  7. Demand Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Improper cooling was observed during inspection. Karma sauce made last night was found in the cooler and temperature was measured at 27 degrees C. Discarded the Karma sauce.Cool sauces down rapidly using ice baths or ice wands.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Quat sanitizer in the dishwasher was measured less than 200ppm and heavy stains build-up on the dishwasher racksEnsure quat sanitizer is measured at 200ppm or chlorine sanitizer at 100ppm and clean the racks.
    • 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?
      • Operating without a valid food permit since December 2023.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grime build-up underneath dishwasher area and garbage cans. Clean these areas