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India Restaurant And Sweet House

6 - 7196 Temple Drive NE Calgary AB T1Y 4E8 · Food - General

6 inspections

  1. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. In the walk-in cooler and prep cooler in the cooking area, several food products were observed without lids, leaving food unprotected from contamination.- Store all food products with tight‑fitting lids.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Accumulation of grease observed in the exhaust ventilation hood in the cooking area. - Clean and maintain the exhaust hood in a clean and sanitary condition at all times.
  2. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1.The concentration of the chlorine sanitizer solution in the kitchen exceeded 1000 ppm.- Operator instructed to dilute the concentrated solution to the required and food safe level of 100 ppm.- Ensure to maintain a chlorine concentration of 100 ppm, as very high concentrations are not food safe. Mix 1/2 teaspoon of unscented household bleach per liter of water. Verify the solution using chlorine sanitizer test strips.2. Cleaning cloths were observed on food prep surfaces with no sanitizer residue detected in them/in sanitizing solution. - Operator was instructed to use along with sanitizing solution.Ensure all cleaning cloths used on food contact surfaces are placed in sanitizing solution in between use or have adequate sanitizing solution residue in them.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. In the walk-in cooler and prep cooler in the cooking area, several food products were observed without lids, leaving food unprotected from contamination.- Store all food products with tight‑fitting lids.2. Food items were observed stored on the floor in the walk‑in cooler.- Remove all food items from the floor.Ensure to store at least 6 inches off the floor to prevent potential contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food items stored in the prep cooler in the cooking area were measured between 10.9 and 13.8 degrees Celsius. Ambient air temperature was measured at 12.1 degrees Celsius.- Service the cooler. Do not store any high-risk foods in this cooler until it can maintain a temperature of 4 degrees Celsius or less consistently.All perishable foods under refrigeration must be stored at a temperature of 4C or less.
    • 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?
      • The backdoor was fully open at the time of inspection.- Operator instructed to close the door.Ensure the door is shut at all times to prevent the entry of pests into the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The gas stove was placed outside the range of the exhaust ventilation hood. There was an accumulation of grease on the ceiling and walls in the cooking area.Place cooking equipment under the ventilation hood and clean contaminated surfaces.2. Accumulation of grease observed in the exhaust ventilation hood in the cooking area. - Clean and maintain the exhaust hood in a clean and sanitary condition at all times.3. The cover of the ceiling light beside the exhaust hood was observed to have shattered.Replace the cover.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food equipment such as cooking pots, walk-in cooler door, commercial mixer in the kitchen were observed with build-up of food debris and/or grime.- Clean, sanitize and maintain the equipment in a sanitary manner to prevent contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Clean the dust from the fan covers in the walk-in cooler
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Accumulation of dust observed on the air vents, ceiling light covers and ceiling tiles in the kitchen.2. Accumulation of food debris, dirt and/or grime were observed throughout the facility.- Thoroughly clean the floors and other indicated areas, including hard-to-reach areas. Ensure to maintain in a clean and sanitary condition at all times.
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The long white cutting board must be scrubbed to remove built-up dirt from the grooves. Repeat daily
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Ensure that all food in the walk-in cooler is covered at all times
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Replace the badly damaged white, small cutting board.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Clean the dust from the fan covers in the walk-in cooler
  4. Monitoring Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Several dirty cleaning cloths were found around the kitchen. ENSURE ALL DIRTY CLOTHS ARE PLACED INTO A DIRTY LAUNDRY BIN UNTIL THEY ARE WASHED. ONLY CLEAN CLOTHS SHOULD BE OUT ON COUNTERS, ALTERNATIVELY CLOTHS MAY BE STORED INSIDE CONTAINERS OF SANITIZER.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food containers/bowls were being stacked directly on top of others with no lids or anything to separate the bottom of one container from being in contact with food products. USE LIDS, TRAYS, OR FOOD GRADE PLASTIC TO SEPARATE STACKED FOODS SO THAT THE BASE OF ONE CONTAINER IS NOT IN DIRECT CONTACT WITH FOOD PRODUCTS IN ANOTHER CONTAINER.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Several large pails of sauces were found cooling by the back cooler. Operator was asked to cool large batches more quickly by using smaller containers and then placing into the coolers sooner. ENSURE THAT COOLING LARGE BATCHES OF FOODS ARE 60°C TO 20°C WITHIN 2 HOURS. THEN, FOOD NEEDS TO BE COOLED FROM 20°C TO 4°C OR COLDER IN 4 HOURS.
    • 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?
      • There is a gap at the top of the screen door on the back door in the kitchen. REPAIR DOOR SO THAT IT IS TIGHT FITTING WITH NO GAPS THAT WOULD ALLOW PEST ENTRY.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There were a few broken floor tiles in the kitchen, specifically several around the floor drain near the dishwasher. REPAIR DAMAGED FLOOR TILES.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The coolers are in need of some organization to ensure it is easy to access all foods and cleaning can still be done easily. RE-ORGANIZE COOLERS SO THAT IT IS EASIER TO CLEAN AND ACCESS ITEMS. 2. A deep cleaning is needed throughout the kitchen in areas behind, between, and underneath storage shelves and equipment. PULL SHELVES AND EQUIPMENT OUT AWAY FROM THE WALLS AND CARRY OUT A THOROUGH DEEP CLEANING.