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Guru India Restaurant

618 Cityscape Square NE Calgary AB T3N 2A8 · Food - General

9 inspections

  1. Monitoring Inspection

    3 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 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.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Open containers in the food prep table that contain food items were stacked together where the bottom of the top container was touching the food items inside the bottom container. The inspector informed the operator that food must be protected from contamination during storage. Please do not stack open containers, as described.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Several food items in the walk-in cooler and walk-in freezer were found not covered. The inspector informed the operator that all food items must be covered to prevent cross-contamination of the food during storage. Please ensure to cover all food items.
  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The automatic dispenser was not working, quats solution concentration measured to be 0ppm.- Repair the automatic dispenser and get appropriate test strips.- The operator was educated to prepare 100ppm chlorine solution and the solution was tested during inspection with chlorine test strips.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • **The violation still exists during current inspection**A written procedure needs to be developed for the cooling of cooked products for cold storage (ie. samosas, curries, gravies). Provide written procedure for review by AHS to ensure process is adequate.Batch cooling for cold storage must be cooled safely in 2 stages-1. First 2 hrs cooling from above 60 deg C to 20 deg C2. Second stage- maximum 4 hrs to cool from 20 deg C to 4 deg CMost crucial part of cooling is the 1 step to get to 20 deg C in 2 hrs. Use quick cooling methods to lower temperatures effeciently. ** Examples: - Ice bathing is a process where a stock pot of hot food is placed into ice water. Ice wands are filled with water, frozen, then used to stir hot food. Combining these methods, ice bathing while stirring food with an ice wand, provides very effective cooling for soups, sauces, and beans.- Cooling solid foods (ie. pakoras, samosas) on single layer in trays A timer is needed for monitoring time for cooling. For cooling at room temperature for short periods of time during the 1st step (limit cooling to 2 hrs or less) **transfer to shallow pans for cooling to 4 deg C in the cooler
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • REPEATING VIOLATION:Stainless steel added for the following require additional correction:1. stainless steel panel on prep line was attached to shelving with duct tape. **Affix properly- remove duct tape2. stainless steel sheet over wood counter top piece in the bar does not wrap over the exposed wood edge. ** bare wood edge should be sealed with trim to allow for ease of cleaning and bare wood to be protected from spills/liquids
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Used tongs were stored in a container with water.- Ensure use new tongs every time or store them in ice water.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Mop bucket with dirty water was stored in front of clean utensils storage rack.- Keep the mop bucket in mop closet.
  3. Demand Inspection

    3 infractions

    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • A written procedure needs to be developed for the cooling of cooked products for cold storage (ie. samosas, curries, gravies). Provide written procedure for review by AHS to ensure process is adequate.Batch cooling for cold storage must be cooled safely in 2 stages-1. First 2 hrs cooling from above 60 deg C to 20 deg C2. Second stage- maximum 4 hrs to cool from 20 deg C to 4 deg CMost crucial part of cooling is the 1 step to get to 20 deg C in 2 hrs. Use quick cooling methods to lower temperatures effeciently. ** Examples: - Ice bathing is a process where a stock pot of hot food is placed into ice water. Ice wands are filled with water, frozen, then used to stir hot food. Combining these methods, ice bathing while stirring food with an ice wand, provides very effective cooling for soups, sauces, and beans.- Cooling solid foods (ie. pakoras, samosas) on single layer in trays A timer is needed for monitoring time for cooling. For cooling at room temperature for short periods of time during the 1st step (limit cooling to 2 hrs or less) **transfer to shallow pans for cooling to 4 deg C in the cooler
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • REPEATING VIOLATION:Many large pots in use which are too large to fit in dishwasher or sinks. Please provide a written cleaning/sanitization plan for large equipment that will not fit in the sinks or dishwasher.originally cited 2022-11-27
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • REPEATING VIOLATION:Stainless steel added for the following require additional correction:1. stainless steel panel on prep line was attached to shelving with duct tape. **Affix properly- remove duct tape2. stainless steel sheet over wood counter top piece in the bar does not wrap over the exposed wood edge. ** bare wood edge should be sealed with trim to allow for ease of cleaning and bare wood to be protected from spills/liquids
  4. Demand Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Dining room was converted for Diwali sweets display for customer self-service. Perishable sweets were displayed without and/or inadequate protection against customer contamination and at room temp. Protect foods from customer contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Dining room was converted for Diwali sweets display for customer self-service. Perishable sweets were displayed without and/or inadequate protection against customer contamination and at room temp. Store perishables foods at 4C or lower, or 60C or higher. May also use time as a public health control - conditions apply for this option.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • A written procedure needs to be developed for the cooling of cooked products for cold storage (ie. samosas, curries, gravies). Provide written procedure for review by AHS to ensure process is adequate.Batch cooling for cold storage must be cooled safely in 2 stages-1. First 2 hrs cooling from above 60 deg C to 20 deg C2. Second stage- maximum 4 hrs to cool from 20 deg C to 4 deg CMost crucial part of cooling is the 1 step to get to 20 deg C in 2 hrs. Use quick cooling methods to lower temperatures effeciently. ** Examples: - Ice bathing is a process where a stock pot of hot food is placed into ice water. Ice wands are filled with water, frozen, then used to stir hot food. Combining these methods, ice bathing while stirring food with an ice wand, provides very effective cooling for soups, sauces, and beans.- Cooling solid foods (ie. pakoras, samosas) on single layer in trays A timer is needed for monitoring time for cooling. For cooling at room temperature for short periods of time during the 1st step (limit cooling to 2 hrs or less) **transfer to shallow pans for cooling to 4 deg C in the cooler
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • REPEATING VIOLATION:Many large pots in use which are too large to fit in dishwasher or sinks. Please provide a written cleaning/sanitization plan for large equipment that will not fit in the sinks or dishwasher.originally cited 2022-11-27
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • REPEATING VIOLATION:Stainless steel added for the following require additional correction:1. stainless steel panel on prep line was attached to shelving with duct tape. **Affix properly- remove duct tape2. stainless steel sheet over wood counter top piece in the bar does not wrap over the exposed wood edge. ** bare wood edge should be sealed with trim to allow for ease of cleaning and bare wood to be protected from spills/liquids
  5. Demand Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pans of fish pakora were stored out at room temp and measured 21-26C. Staff advised they were being cooled however timer set for 1st stage cooling had gone off before inspector arrived and facility was not tracking cooling method with written records. All foods were destroyed. Please practice quick-cooling methods and provide written cooling procedures as indicated on previous report.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • A written procedure needs to be developed for the cooling of cooked products for cold storage (ie. samosas, curries, gravies). Provide written procedure for review by AHS to ensure process is adequate.Batch cooling for cold storage must be cooled safely in 2 stages-1. First 2 hrs cooling from above 60 deg C to 20 deg C2. Second stage- maximum 4 hrs to cool from 20 deg C to 4 deg CMost crucial part of cooling is the 1 step to get to 20 deg C in 2 hrs. Use quick cooling methods to lower temperatures effeciently. ** Examples: - Ice bathing is a process where a stock pot of hot food is placed into ice water. Ice wands are filled with water, frozen, then used to stir hot food. Combining these methods, ice bathing while stirring food with an ice wand, provides very effective cooling for soups, sauces, and beans.- Cooling solid foods (ie. pakoras, samosas) on single layer in trays A timer is needed for monitoring time for cooling. For cooling at room temperature for short periods of time during the 1st step (limit cooling to 2 hrs or less) **transfer to shallow pans for cooling to 4 deg C in the cooler
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • REPEATING VIOLATION:Many large pots in use which are too large to fit in dishwasher or sinks. Please provide a written cleaning/sanitization plan for large equipment that will not fit in the sinks or dishwasher.originally cited 2022-11-27
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • REPEATING VIOLATION:Stainless steel added for the following require additional correction:1. stainless steel panel on prep line was attached to shelving with duct tape. **Affix properly- remove duct tape2. stainless steel sheet over wood counter top piece in the bar does not wrap over the exposed wood edge. ** bare wood edge should be sealed with trim to allow for ease of cleaning and bare wood to be protected from spills/liquids
  6. Risk Management Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 3) Staff jackets/clothes were hung on kitchen wire rack and touching food containers and over open dry ingredient bins, staff personal bags and clothes stored directly on top of and inside unprotected take-out aluminum food containers.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Many large pots in use which are too large to fit in dishwasher or sinks. Please provide a written cleaning/sanitization plan for large equipment that will not fit in the sinks or dishwasher.originally cited 2022-11-27
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Stainless steel added for the following require additional correction:1. stainless steel panel on deli prep line was attached to shelving with duct tape. **Affix properly- remove duct tape2. stainless steel sheet over wood counter top piece in the bar does not wrap over the exposed wood edge. ** bare wood edge should be sealed with trim to allow for ease of cleaning and bare wood to be protected from spills/liquids
  7. Risk Management Inspection

    8 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • repeat violations observed:1) The milk crates were used to store loose, processed foods. Milk crates are difficult to clean/sanitize. Please remove and use food appropriate food containers that can be easily washed and sanitized.2) There were several containers and pails of food in the walk-in cooler that were not covered/protected against contamination. Obtain proper lids and cover foods while in storage.3) Staff jackets/clothes were hung on kitchen wire rack and touching food containers and over open dry ingredient bins, staff personal bags and clothes stored directly on top of and inside unprotected take-out aluminum food containers.4) Containers/bins/boxes of food were stored on the dirty floor in the walk-in freezer. Store foods off the floor and in sanitary manner.5) Deep fried samosas stored in cardboard boxes in walkin freezer. Discard use of cardboard boxes for storing prepared foods.6). Stack of milk crates used to store peeled onions had bottom crate containing peeled onions. Do not store food in containers that are contacting the floor.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Repeat violation for improper scooping utensils:Sept 13-Plastic lined cup stored in container of prepared mint yogurt. **Immediately stop using containers for scooping. Use utensils with handles for hand contact. Keep handles out of food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Deli prep cooler (across from stove):1. The probe thermometer inside the cooler was not reading properly (dial for bimetallic probe was broken). **Replace thermometer.
    • 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 following are not suitable materials for food preparation/storage areas:1. Corrugated plastic used as divider in the kitchen (behind a prep cooler). Remove from use. 2. Bare wood counter piece in the bar (wrapped in foil and saran wrap). Wood surface can be painted. Recommend a laminate top surface.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Many large pots in use which are too large to fit in dishwasher or sinks. Please provide a written cleaning/sanitization plan for large equipment that will not fit in the sinks or dishwasher. **Jan 25, 2023: large pots still used and they were being washed on the dirty pre-rinse side in the dish pit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Sept 03, 2024 repeated violation: The prep line cutting board was badly stained and scarred with heavy knife marks and was difficult to clean/sanitize. Please replace.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Large plastic container (storing cut vegetables) in the walkin cooler had one corner chipped from top edge of the storage container. Discard damaged food containers, do not reuse.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Dust accumulation on ceiling surfaces around air vents2. Accumulation of spilled food, dried liquids on floor surfaces in kitchen, notably underneath storage shelves in below prep table, dry storage, walkin cooler (middle) and in wall corners near prep sinks. Ensure all hard to reach areas on floors below equipment and wall-floor corners are cleaned thoroughly
  8. Monitoring Inspection

    10 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Sept 03 2024- repeated violations below 1) The milk crates were used to store loose, processed foods. Milk crates are difficult to clean/sanitize. Please remove and use food appropriate food containers that can be easily washed and sanitized.2) There were several containers and pails of food in the walk-in cooler that were not covered/protected against contamination. Obtain proper lids and cover foods while in storage.3) Staff jackets/clothes were hung on kitchen wire rack and touching food containers and over open dry ingredient bins, staff personal bags and clothes stored directly on top of and inside unprotected take-out aluminum food containers.4) Containers/bins/boxes of food were stored on the dirty floor in the walk-in freezer. Store foods off the floor and in sanitary manner.**5) Sept 03- deep fried samosas stored in cardboard boxes in walkin freezer. Discard use of cardboard boxes for storing prepared foods.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Sept 03, 2024- repeated violations below:1. Observed in walkin cooler improper food storage of raw vs ready to eat foods- Flat of shelled raw eggs stored on storage racking with open containers of sauces stored below2. Observed in walkin cooler- stacking pan of food overtop another container of uncovered food without lids or cover to protect foods. **Cover all foods properly
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Sept 03- repeated violation:Plastic containers stored inside containers for scooping. **Immediately stop using containers for scooping. Use utensils with handles for hand contact. Keep handles out of food.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chlorine sanitizer bottle in kitchen was unlabelled. **Ensure all chemical agents are all labelled on the container for staff to identify it's use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Deli prep cooler (across from stove):1. The probe thermometer inside the cooler was not reading properly (dial for bimetallic probe was broken). **Replace thermometer. 2. Temperature for prep line (top insert measured 6.0 deg in a container of sauce; bottom cooler case air temperature was reading @6.8 deg C by infrared reading). **Ensure cooler maintains air temperature and food temperatures of 4 deg C or lower.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sept 03, 2024- repeat violation:1. A pail of cooked sauce was stored in a 5 Gallon plastic pail in front of the stove. Temperature probed above 80 deg C. Staff indicated they were waiting for it to cool before transferring to walkin freezer. ** Ensure hot foods are transferred to shallower wide pans for cooling. Within initial 2 hrs after cooking, the hot food should be cooled to 21 deg C and then 4 hrs to cool from 21deg C to 4 deg C. Use QUICK COOLING METHODS ( ie. ice wand in hot food to cool internally, stir foods frequently while cooling, place into ice bath to cool from exterior of container, transfer to cooler)2. A pot on the stove of sauce was held without active heating. The internal food temperature was measured 36.4 deg C.. Staff indicated they turned off gas stove when order not yet received and reheat it again. Product discarded. 3. Bakers rack had 2 trays of fried samosas cooling. First tray probed @18.7 deg C internally, second tray probed @19.6 deg C internally. Both trays discarded. ACTION-1. Quick cool hot foods properly, do not leave hot foods at ambient room temperature to cool without proper steps to quick cool. Provide a written procedure for quick cooling and how staff will monitor (ie. timers, temperature checks).2. For stove- keep all heated curries at or above 60 deg C on the stove or on a hot holding unit at or above 60 deg C.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Large plastic container (storing cut vegetables) in the walkin cooler had one corner chipped from top edge of the storage container. Discard damaged food containers, do not reuse.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Many large pots in use which are too large to fit in dishwasher or sinks. Please provide a written cleaning/sanitization plan for large equipment that will not fit in the sinks or dishwasher. **Jan 25, 2023: large pots still used and they were being washed on the dirty pre-rinse side in the dish pit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Sept 03, 2024 repeated violation: The prep line cutting board was badly stained and scarred with heavy knife marks and was difficult to clean/sanitize. Please replace.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Dust accumulation on ceiling surfaces around air vents2. Accumulation of spilled food, dried liquids on floor surfaces in kitchen, notably underneath storage shelves in below prep table, dry storage, walkin cooler (middle) and in wall corners near prep sinks. Ensure all hard to reach areas on floors below equipment and wall-floor corners are cleaned thoroughly
  9. Demand Inspection

    10 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Aug 31 2023- repeat violations noted for below1) The milk crates were used to store loose, processed foods. Milk crates are difficult to clean/sanitize. Please remove and use food appropriate food containers that can be easily washed and sanitized.**May 4, 2023: stack of potatoes was stored on the floor (destroyed potatoes in bottom crate). 2) There were several containers and pails of food in the walk-in cooler that were not covered/protected against contamination. Obtain proper lids and cover foods while in storage.**May 4, 2023: foods in metal inserts were not properly covered as plastic wraps were coming off - obtain proper lids.3) Staff jackets/clothes were hung on kitchen wire rack and touching food containers and over open dry ingredient bins, staff personal bags and clothes stored directly on top of and inside unprotected take-out aluminum food containers, wet mop in area touching dry ingredient bins. Provide a separate area away from food and food container storage for staff items and mop/cleaning items.**May 4, 2023: used staff apron stored on top of open take-out containers.4) Containers/bins/boxes of food were stored on the dirty floor in the walk-in freezer. Store foods off the floor and in sanitary manner.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Observed in walkin cooler improper food storage of raw vs ready to eat foods- Flat of shelled raw eggs stored on storage racking with open containers of paneer stored below-containers of raw chicken stored on shelf with container of cooked lentils stored on lower shelf2. Observed in walkin cooler- stacking pan of food overtop another container of uncovered food without lids or cover to protect foods. **Cover all foods properly3. Bakers rack used for storing trays of foods had miscellaneous items stored on top. **remove miscellaneous items- do not store above foods. 4. Large plastic bin of cut peppers was propped ontop of a garbage can in the kitchen. **Do not store equipment or food containers over garbage bins
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Rice scoop stored ontop of rice cooker unit. Keep utensil stored in hot water (ie. above 60 deg C) or in ice-water (below 4 deg C) if to be re-used during the day. 2. Many sauces in the walkin cooler had plastic containers stored inside for scooping. **Immediately stop using containers for scooping. Use utensils with handles for hand contact. Keep handles out of food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Several pails of cooked, perishable foods were stored on the floor in front of the stove. Temps ranged 14-16C. There was only 1 table of 2 during time of inspection and the restaurant was not busy. Do not store perishable foods at room temp - maintain cold perishable foods at 4C or lower.AUG 31, 2023-There were several pots on the stove of curries without active heating. One pot was @51-4=54 deg C internal food temperature. Observed large pail of cubed paneer by stove. Internal temperature was 5.7 deg C. Staff indicated they turned off gas stove when order not yet received. Paneer was going to be stored on side for when orders received. ACTION-1. Keep stock of paneer in main walkin cooler. Place smaller amounts in prep cooler and take out when needed. Do not leave large pail out at room temperature without adequate temperature control. 2. For stove- keep all curries at or above 60 deg C or only put on stove when preparing for customer order.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observed bin of rice cooling on bakers rack in kitchen. Internal temperarature was @52-56 deg C. Stated was just placed in bin for cooling. No time-tracking used for monitoring cooling. ACTION- ensure if it is being cooled briefly at room temperature, staff are using a timer to track cooling. (Ex. Cooling at room temperature for 30 mins before placed into walkin cooler, keep timer for 30 mins)
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink near the dish pit was obstructed by a table and not accessible to dishwashing staff or food handlers at the 2 comp food prep sink. Do not obstruct hand washing sinks.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handsink on prep line had spoon stored in basin. ACTION- train staff to use handsink only for handwashing. Staff should not use handsink to store soiled items.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Many large pots in use which are too large to fit in dishwasher or sinks. Please provide a written cleaning/sanitization plan for large equipment that will not fit in the sinks or dishwasher. **Jan 25, 2023: large pots still used and they were being washed on the dirty pre-rinse side in the dish pit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The prep line cutting board was badly stained and scarred with heavy knife marks and was difficult to clean/sanitize. Please replace.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The stainless steel shelf above the cookline is covered with stained/greasy foil. **Remove the foil from shelving areas. Clean shelving area daily to prevent buildup of oil/grease and food debris