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Indian BBQ & Grill

1 - 5431 43 Street Red Deer AB T4N 1C8 · Food - General

14 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Wood cutting board acquired.Need plastic so that it is easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease starting to build up on ceiling. Need complete cleaning.
  3. Monitoring Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Front bar hand sink was out of soap. Replaced.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Back of newly installed bar shelving is unfinished. This area is over the food preparation surfaces from the kitchen side. Cannot be washed.Paint or finish so that the surfaces is washable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cutting board discarded due to severe grooves.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease starting to build up on ceiling. Need complete cleaning.
  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Front wipe cloth bucket empty.Re-filled with 200ppm QUATs.All other buckets with 200ppm QUATs.Testing strips available.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Originally no chlorine detected.Primed dishwasher, 100ppm chlorine measured. Sanitizer bucket wash just changed, remember to prime dishwasher after changing.
    • 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?
      • Expired permit posted.Replaced with current.
  5. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cutting board dirty and grooved.Clean with steel wool and bleached.Sand and plain as required.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Please ensure floors below cookline equipment are cleaned.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler opposite the cook line measured at 12.9 degrees C.**Please have the cooler adjusted/repaired to ensure it maintains adequate temperatures of 4degrees C or below.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor below the cookline requires cleaning.**Ensure to develop a written sanitation plan for daily, weekly and monthly cleaning.
  10. Risk Management Inspection

    0 infractions

  11. Risk Management Inspection

    2 infractions

    • 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 wall finishing in front of the dish sink is in disrepair.**Please have the wall repaired to ensure it is smooth, nonabsorbent and cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The door seals of the standing cooler opposite the cookline are in disrepair.**Please have the seals replaced to enable maintenance of adequate temperatures and allow for proper cleaning.
  12. Monitoring Inspection

    7 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher was not dispensing sanitizer at the time of the inspection, measured at 0ppm of chlorine.**Ensure the dishwasher is repaired to allow proper sanitization of dishes. Please revert to manual dishwashing techniques pending when the dishwasher is repaired.
    • 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 records were not up to date.**Ensure adequate records of all pest monitoring activities are maintained on site.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A ceiling tile in disrepair was observed at the front kitchen area. **Please have the ceiling tile repaired/replaced.
    • 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 wall finishing in front of the dish sink is in disrepair.**Please have the wall repaired to ensure it is smooth, nonabsorbent and cleanable.
    • 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 floorboard behind the standing cooler in the front kitchen area is in disrepair.**Please have the floorboard repaired or replaced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The door seals of the standing cooler opposite the cookline are in disrepair.**Please have the seals replaced to enable maintenance of adequate temperatures and allow for proper cleaning.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The microwave oven requires cleaning.**Please have the oven cleaned and sanitized.
  13. Risk Management Inspection

    0 infractions

  14. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several scoops without handles were observed in the bulk storage containers in the kitchen.**Ensure to use scoops with handles and store the scoops in a manner that prevents the handles from coming in contact with the food items.-The staff on duty replaced the scoops during the inspection.
    • 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 in the front service area was not supplied with paper towel.**Ensure the hand sinks are supplied with all articles required for proper hand washing.
    • 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 records were not up to date. **Ensure pest monitoring activities are carried out at least once a month and up to date records of these activities are kept on file at 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?
      • The shelves adjacent to the hand sink in the kitchen area are made of unfinished wood.**Please ensure the shelves are made of material that is smooth, non-absorbent and cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The microwave oven requires cleaning.**Please have this item cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -The floors below the cookline and the prep cooler require cleaning.-The walls around the cookline and the prep cooler require cleaning.**Please have these areas cleaned and increase the overall frequency of cleaning for these areas.