Haldi Indian Cuisine
620 Connaught Drive Jasper AB T0E 1E0 · Food - General
13 inspections
- Monitoring Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The facility’s dishwasher is currently non-operational. At this time, dishes are being washed and rinsed using the dishwasher, followed by sanitization in a sink with a quaternary ammonium (quats) sanitizer solution. The facility will close on December 26, 2025, and remain closed until spring. It will only be permitted to reopen after a re-inspection verifies that a new, functioning dishwasher has been installed.
- 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?
- No pest control report was available on-site. Please ensure that monthly pest control checks are conducted and forward the report to the Public Health Inspector as soon as possible
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The dough-flattening machine is currently non-functional. Ensure the dough-flattening machine is repaired or replaced prior to reopening.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. No documented cleaning schedules were available on-site.Develop and implement a written cleaning schedule that outlines daily, weekly, and monthly tasks. Ensure the schedule is posted in a visible location for staff reference.2. Grease accumulation was observed on the walls behind the stoves.Clean and remove grease buildup from walls behind stoves using appropriate degreasing agents.Establish a routine cleaning protocol for high-grease areas.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
1 infraction
- 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 dishwasher was tested for chlorine sanitizer, which indicated a concentration of 0 ppm. Staff were instructed to prepare a quaternary ammonium (quats) sanitizer solution at a concentration of 200 ppm in the dishwashing sink to ensure proper sanitization of dishes following their wash cycle. The operator was advised to contact the dishwasher service provider immediately for repairs.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 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 high-temp dishwasher was recorded at a temperature of 62C during the first cycle and 60C during the second cycle. PHI recommended that the operator use the dishwasher for washing and the compartments sinks for sanitizing the dishes. The operator has informed that they will contact the maintenance service provider for repairs as soon as possible and will update PHI once the repairs are completed.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1. Blocks of packaged paneer was observed sitting on the handwashing sink. PHI advised the staff to remove it from the sink. Please make sure that hand sinks are always kept accessible for the food handlers to practice hand hygiene.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 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 high-temp dishwasher was recorded at a temperature of 62C during the first cycle and 60C during the second cycle. PHI recommended that the operator use the dishwasher for washing and the compartments sinks for sanitizing the dishes. The operator has informed that they will contact the maintenance service provider for repairs as soon as possible and will update PHI once the repairs are completed.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No quaternary ammonium (quats) test strips were available onsite. Please ensure that test strips are consistently available in your facility for proper monitoring of sanitizer concentration.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
5 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- No written procedure/record for food safety was available during the time of inspection.The employee stated that they will develop a food safety plan and send it to the PHI once it is completed.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Flour bags were found sitting on the floor. Employee was asked to move the flour to the shelf. Please ensure that all food items are kept off the floor.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Handwashing station was out of paper towels. Please ensure that handwashing stations are always equipped with adequate supplies.
- 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?
- No pest control records were available at the time of inspection. Please make sure to have written records of pest control measures available in the facility all the time.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. The outside of the high-temp dishwasher was found soiled.2. Inside of a chest freezer next to the prepping sink was found to have some stains left from gravies.3. No written procedure for sanitation was available in the facility during inspection.Please ensure that all food contacting surfaces/equipment's maintained in a sanitary condition. Additionally, please make sure to complete sanitation procedures for the facility and send it to the PHI once complete.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Monitoring Inspection
5 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Please ensure scoop handle is clean and stored away from the bulk food to prevent food contamination. Store scoop handles with the handle out of the bulk food or stored separately in a clean container beside the bins.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Observed frozen chicken being thawed in the sink under stagnant water. temperature was measured at between 7-8C.The operator was then advised to turn on the cold running water faucet and informed of the proper thawing techniques including storage overnight in the cooler, under cold running water, or in the micro-wave.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. No probe thermometer was available during the inspection.2. No records provided for temperature monitoring. Ensure to have a probe thermometer and temperature logs to check the internal food temperature when cooking and maintain the temperature respectively.
- 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 permit is not posted where the public can see it. Ensure that the food permit is posted where the public can view it.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Extreme build up of grease and dust noted on canopy grates. Increase to a biweekly cleaning schedule, or as needed.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Demand Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- No probe thermometer was available during the inspection.ensure to have a probe thermometer to check the internal food temperature when cooking.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quats sanitizer used for sanitizing food contact surfaces. No Quats test strips was available.Operator had chlorine test strips and agreed to use chlorine/bleach as a sanitizer until he gets the Quats test strips.Ensure the chlorine/bleach is measured at 100PPM.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- The kitchen ceiling is dusty especially around the vents.Ensure to clean the ceiling vents in the kitchen.
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 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 available to test the QUATS sanitizer. Ensure to have QUATS and depleted Chlorine test strips (for dishwasher) for the sanitizers.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 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 ventilation hood system has heavy grease & dust accumulation in between the filters and was not being cleaned by a professional cleaning company at the required frequency as indicated on the sticker. Ensure the ventilation hood is serviced by a professional cleaning company.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Operator was using pine sol to sanitize food contact surfaces. PHI informed him to discard the spray bottle containing pine sol and instead prepare a pail of chlorine sanitizer for use on the food contact surfaces.No chlorine/Quats sanitizer was prepared for cleaning food contact surfaces.Prepare chlorine sanitizer before food handling and use 100ppm chlorine (1/2 teaspoon bleach per L of water)Always store the cleaning cloths in chlorine sanitizer in between uses.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Walk-in cooler temperature was maintained at the appropriate temperature (at or below 4°C) and below -18°C (freezer) and was equipped with a functional thermometer. **No records were available for temperature monitoring. The PHI informed the operator that temperatures should be recorded three times during hours of operations: one at opening, one at closing, and one in between (after buffet service), to ensure that the temperature is within the required limits. A copy of a temperature monitoring template is already on the walk-in cooler but unfilled.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The chlorine concentration after the sanitizing cycle of the mechanical dishwasher was measured at 0ppm. Operator instructed to use the 2-compartment sink and immerse the dishes for at least 2-3 minutes until the dishwasher is fixed.Please ensure the concentration of chlorine solution after the sanitizing cycle of the dishwasher is checked and recorded daily at 100 PPM.
- 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 ventilation hood system has heavy grease & dust accumulation in between the filters and was not being cleaned by a professional cleaning company at the required frequency as indicated on the sticker. Ensure the ventilation hood is serviced by a professional cleaning company.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?