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Indian Authentic Cuisine

F - 1702 Bow Valley Trail Canmore AB T1W 1N5 · Food - General

5 inspections

  1. Demand Inspection

    9 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 cooling log being done when cooling large portions of high risk foods. Was advised is being done in ice bath in shallow metal plans which should cool food quickly but please complete a cooling log to verify.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several food items on dry storage shelves and in walk-in-cooler were not covered. Keep foods covered to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some prepared samosas were being stored in a re-used cardboard box. Do not re-use cardboard boxes as they cannot be cleaned and sanitized.
    • 09. Are chemicals stored and handled in a safe manner?
      • The spray bottle of sanitizer was not labelled as to its contents. Please label the spray bottle.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Curry chicken in top of prep cooler was over-stacked; was at 13C at top. Corrected during inspection; some of the chicken removed so not over-stacked.Tray with some eggs and cut vegetables was sitting out on counter; foods were at 11C. Was put back into cooler during inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was not dispensing 100ppm chlorine during the rinse cycle. Corrected during inspection.The dishes were not being sprayed/pre-rinsed prior to going into the dishwasher. Corrected during inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Dishwasher sanitizer concentration during the rinse is not being tested each day the restaurant is open. To be tested each day the restaurant is open.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The blender jug was cracked and taped up. Replace the blender jug; is no longer easily cleanable.Some of the white plastic containers being used to store dry foods were very scratched/damaged on the inside. Please replace the damaged containers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas need cleaning:-shelving where there is some build-up-walls where there is food splashed/debris-walk-in-cooler door (inside and out around handles)-floor is a couple corners where there was debris (e.g. under ice machine in kitchen)Clean these areas and ensure they are cleaned more often.
  2. Risk Management Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Shell eggs were being store above ready-to-eat foods in the walk-in-cooler. Store on bottom shelf. Corrected during inspection.
    • 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 was a gap underneath the door from the bar area to the outside. Close off gap to prevent entry by rodents.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Most of the cleaning has been done, just the exterior of some of the white wheeled food containers need cleaning.-
  3. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer (chlorine) in which utensils stored between uses was at 0ppm. Change more frequently to ensure it is between 100-200ppm. Corrected during inspection.
    • 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?
      • Cooling logs are no longer being maintained. Check temperature while cooling large volumes of high risk food (rice, curries) to ensure they cool from 60-20C within 2 hours, then from 20-4C within 4 hours.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Foods in walk-in-cooler and dry storage area did not have lids on them. Keep lids on food items to protect them from contamination.There was opened can of coconut milk and opened can of mango in the prep cooler. Once opened, remaining foods are to be transferred to alternate food grade container.There were some personal items being stored in food areas and/or near clean utensils. Corrected during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Rice was in process of cooling but was unlikely to cool quickly enough (as was about 6" depth of rice). Was divided into three containers at time of inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no handsoap in the staff washroom. Soap put in during inspection but was not in proper dispenser. Put soap into a proper dispenser.Paper towel dispensers at handsink in bar and in kitchen were not working well; paper towel getting stuck. Please repair or replace the dispensers.
    • 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 was a gap underneath the door from the bar area to the outside. Close off gap to prevent entry by rodents.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Prepared food items (sauces) in walk-in-cooler were not being date-labelled. Date food items as to when they were prepared.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas need cleaning:-floor along walls where some debris is starting to build up-shelves where this is some debris-wall to the left of the cooking equipment where some food has splashed-staff and public washrooms-exterior of some of the food storage bins-exterior of mixer-interior of small fridge in bar area-wall behind spray sink-dishmachine (exterior and interior)-door of walk-in-cooler and freezer-bowl of mixer (clean and sanitize it)Clean these areas/items are ensure they are cleaned more often.
  4. 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 chipped tile between the two compartment sink and counter just needs to be filled in more so is level with the rest of the floor (no depression).
  5. Monitoring Inspection

    14 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Handwashing sink taps were being shut off with hands after handwashing. To be shut off with paper towel to prevent re-contaminating hands.
    • 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?
      • Cooling logs are not being done when cooling high risk foods. Cooling logs to be done to verify whether high risk foods are being cooler from 60-20C within 2 hours, then from 20-4C within 4 hours.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Colander with raw meat was on the floor in the walk-in-cooler. Store up off the floor. Corrected during inspection.Garbage bag was used to cover dough and was touching the dough. Corrected during inspection. Proper food-grade plastic used to cover the dough.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several items in the walk-in-freezer did not have lids/covers. Keep lids/covers on food items unless they are still warm/in process of cooling.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottle of bleach-water was not labelled. Please label it as to its contents.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Was advised the chlorine level of the dishmachine is only being checked weekly, please check every day when restaurant is open.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Cold water tap at handwashing sink by dishwasher not working. Corrected during inspection.Paper towel dispenser at handsink in bar area not working. Corrected during inspection.
    • 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?
      • An ant was observed by the two compartment sink.Contact pest control company to aid in controlling the ants as there was also ants observed during previous inspection.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Prepared sauces in the walk-in-cooler were not labelled as to when they were made. Please date-label prepared foods 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?
      • Some ceiling tiles were condition not secured around the exhaust hood and one missing above walk-in-freezer. Properly secure ceiling tiles and replace missing one. Caulking/sealing at the 2 compartment sink was not in good condition/mostly Please reseal/re-caulk between the sink and the wall.
    • 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 is a hole in the floor and missing floor tiles near the greasetrap. There is also a chipped floor tile between counter and the two compartment sink. Repair floor.There is a gap between the floor and baseboard in hallway area by mopsink and wall shelving. Close off gap to prevent accumulation of debris here.There is chipped walls and wall tiles around the mopsink. to be repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Broken grey big food container/buspan. Please discard it.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Utensils used throughout the day were being stored in water. Need to store dry and wash/sanitize at least every 4 hours or store in water that is either <4C, above 60C or store in sanitizer. Corrected during inspection; were put through dishwasher and advised will be cleaned and sanitized at least every 4 hours. Green cutting board no longer easily cleanable; please discard it.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas need cleaning:- handles and area around the handles of the walk-in-cooler and freezer; handle of rice cooker-sink tap handles-floor in bar area around edges of wall and equipment-shelving in kitchen and bar area-wall in storage room by left side of door when standing inside the room-shelves and walls in walk-in-cooler-walls around 2-compartment sink-walls in dishpit area-mopsink-surfaces of the mixer (by back door)Written cleaning schedule to be developed.