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House of Mandi

B - 3735 Rundlehorn Drive NE Calgary AB T1Y 2K1 · Food - General

6 inspections

  1. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw meat was observed thawing at room temperature on a countertop beside the ice machine. Ensure thawing is done using approved methods only such as in a refrigerator at 4°C or below, under cold running water, or in a microwave immediately before cooking. Thawing meat at room temperature can allow the surface of the food to reach the temperature danger zone (4°C-60°C), promoting rapid bacterial growth.**The meat was moved to the walk-in cooler during the inspection.
    • 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 chemical dishwasher was found to be dispensing 0 ppm chlorine sanitizer at the time of inspection, indicating inadequate sanitizing agent is being dispensed. An adequate sanitizer concentration is essential to reduce harmful bacterial contamination on food-contact surfaces and utensils. A dishwasher dispensing 0 ppm sanitizer does not effectively sanitize dishes, which may increase the risk of foodborne illness. ***Repair the sanitizer dispensing system immediately to ensure the dishwasher consistently provides the required sanitizer concentration for effective dish sanitization. Until repairs are completed, sanitizing must be conducted in the single-compartment sink using bleach at 100 ppm concentration.
    • 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?
      • Pest control service records were not available for review at the time of inspection. Ensure all pest control reports are maintained on-site and readily accessible for inspection. Pest control records provide evidence that regular monitoring and treatment are being conducted to prevent and manage pest activity.**Maintain pest control service records and show staff where to locate them
    • 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 flooring beneath the cookline oven was observed to be cracked and coming apart. Damaged flooring can accumulate food debris, grease, and moisture, making effective cleaning difficult and potentially attracting pests.**Repair or replace the damaged flooring to ensure it is smooth, durable, non-absorbent, and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ventilation hood was observed to have an accumulation of grease/debris. Thoroughly clean the ventilation hood and establish a routine cleaning schedule to maintain it in a clean and sanitary condition.**Please clean
  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

  6. Monitoring Inspection

    0 infractions