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Indian Curry House

202 - 225 Banff Avenue Banff AB T1L 1A2 · Food - General

15 inspections

  1. Risk Management Inspection

    3 infractions

    • 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 onsite. - Please ensure written records of all pest control measures are kept and are available onsite upon request.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Many areas of the bar counter and floor were damaged exposing raw wood materials. - Please repair/replace any damaged materials. Ensure all raw wood is painted/sealed and that this area is fully cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, the facility is clean and in good repair, there was some dust/debris in the following areas: - Onion storage areaPlease clean these areas.
  2. Monitoring Inspection

    7 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Pot of stew on the stove was at 50C with a probe thermometer. Stove was turned back on. - Please ensure all hot foods are held above 60C. 2) Some if the items in the line cooler were at 7C, cooler was adjusted. - Please ensure all food items in the line cooler are below 4C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Garbage cans are stored in front of the hand sink on the main cook line. - Please move garbage cans, ensure that this hand sink is fully accessible to staff.
    • 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 onsite. - Please ensure written records of all pest control measures are kept and are available onsite upon request.
    • 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?
      • Valid food permit was initially not posted. Updated permit was able to be found and posted.- Please continue to ensure current Food Handling Permit is posted somewhere is visible to customers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Many areas of the bar counter and floor were damaged exposing raw wood materials. - Please repair/replace any damaged materials. Ensure all raw wood is painted/sealed and that this area is fully cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some of the dry storage lids are cracked and some products were missing lids. - Please repair/replace any damaged equipment, ensure all dry products are stored with adequate covers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, the facility is clean and in good repair, there was some dust/debris in the following areas: - Dry storage area- Onion storage area- Dishwashing areaPlease clean these areas.
  3. Risk Management Inspection

    2 infractions

    • 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 some fruit flies noted in the back kitchen and at the bar. - Please consult with pest control operator regarding flies.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, the facility is clean and in good repair, there was some dust/debris in the following areas: - Ceiling - Bar fridges - Hood vent panelsPlease clean these areas.
  4. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer dispenser was not working; QUAT solution being dispensed measured 0 ppm. Sanitizer solution was re-made manually. - Please ensure all sanitizers are at an adequate concentration and that the dispenser is repaired.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Back hand sink was turned off and did not have soap and paper towel. - Please ensure this hand sink is working properly and has soap and paper towel, ensure hand washing sinks are accessible from all areas of the kitchen.
    • 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 some fruit flies noted in the back kitchen and at the bar. - Please consult with pest control operator regarding flies.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some of the dishracks were damaged and no longer smooth and cleanable. - Please repair or replace any damaged dish racks, ensure they are all in good condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, the facility is clean and in good repair, there was some dust/debris in the following areas: - Ceiling - Bar fridges - Hood vent panelsPlease clean these areas.
  5. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was an electric fly trap hung over top of a back prep table. Staff stated the table was not in use and will be moved. - Please ensure all fly traps are not hung up over food storage/prep areas.
    • 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 are some holes/damages to the walls in the back of the facility and in the dry storage area. - Please repair the walls, ensure they are all smooth and cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some of the dishracks were damaged and no longer smooth and cleanable. - Please repair or replace any damaged dish racks, ensure they are all in good condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, the facility is clean and in good repair, there was some dust buildup on the ceiling. - Please clean the ceiling.
  6. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Some items stored in the walk-in fridge were not covered. - Please ensure all food stored has a lid to protect from contamination.
    • 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) Part of the floor has been replaced and is now a smooth surface, the back kitchen floor has some gaps and is peeling by the large stand mixed and the walk-in cooler. - Repair the floor, ensure that it is smooth and cleanable.
  7. Risk Management Inspection

    4 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?
      • Significant number of products are being cooled in large batches. Cooling is performed using ice baths. No cooling logs are kept ensuring products are cooled from 60-20C within 2 hours and 20-4C within 4. - Please keep records of these temperatures to ensure high-risk food products are cooled properly.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Some items stored in the walk-in fridge were not covered. - Please ensure all food stored has a lid to protect from contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Dishwasher temperature was not being regularly monitored and tracked. - Please ensure maximum temperature is tracked and recorded and that it is at least 71C.
    • 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) Part of the floor has been replaced and is now a smooth surface, the back kitchen floor has some gaps and is peeling by the large stand mixed and the walk-in cooler. - Repair the floor, ensure that it is smooth and cleanable.
  8. Monitoring Inspection

    8 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?
      • Significant number of products are being cooled in large batches. Cooling is performed using ice baths. No cooling logs are kept ensuring products are cooled from 60-20C within 2 hours and 20-4C within 4. - Please keep records of these temperatures to ensure high-risk food products are cooled properly.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Some items stored in the walk-in fridge were not covered. - Please ensure all food stored has a lid to protect from contamination.2) Some bags of dry product in the back kitchen were store open without covers. - Please ensure these items are covered with appropriate lids to prevent contamination and so as to not attract pests.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Dishwasher temperature was not being regularly monitored and tracked. - Please ensure maximum temperature is tracked and recorded and that it is at least 71C.
    • 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?
      • Mouse droppings were observed in the dry storage area. - Please clean the droppings, consult with pest control operator about mice. Might need more frequent visits from operator. Remove any food debris, grease, or grime that might be attracting them.
    • 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?
      • 1) Many fruit flies were noted in the back kitchen near the left wall. - Contact pest control operator in order to control the flies. Clean up any food debris or standing water.
    • 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) Part of the floor has been replaced and is now a smooth surface, the back kitchen floor has some gaps and is peeling by the large stand mixed and the walk-in cooler. - Repair the floor, ensure that it is smooth and cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is lots of clutter and items unrelated to food preparation in the back dry storage area. - Please clean and organize this area. Remove any unnecessary items.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a buildup of grease, oil, and food debris throughout the facility. Please thoroughly clean areas including but not limited to: - Behind and in-between the fryers - By the microwave- The ceiling - Floors of walk-in cooler- Floors of dry storage area- By large stand mixerPlease clean these areas, and ensure the facility is maintained in a clean and sanitary manner.
  9. Risk Management Inspection

    4 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?
      • Significant number of products are being cooled in large batches. Cooling is performed using ice baths. No cooling logs are kept ensuring products are cooled from 60-20C within 2 hours and 20-4C within 4. - Please keep records of these temperatures to ensure high-risk food products are cooled properly.
    • 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?
      • 1) Many fruit flies were noted in the back kitchen near the left wall. - Contact pest control operator in order to control the flies. Clean up any food debris or standing water.
    • 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) Part of the floor has been replaced and is now a smooth surface, the back kitchen floor has some gaps and is peeling by the large stand mixed and the walk-in cooler. - Repair the floor, ensure that it is smooth and cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a buildup of grease, oil, and food debris throughout the facility. Please thoroughly clean areas including but not limited to: - Behind and in-between the fryers - The main cook line - The ceiling - Floors of walk-in cooler- Floors of dry storage areaPlease clean these areas, and ensure the facility is maintained in a clean and sanitary manner.
  10. Risk Management 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?
      • Significant number of products are being cooled in large batches. Cooling is performed using ice baths. No cooling logs are kept ensuring products are cooled from 60-20C within 2 hours and 20-4C within 4. - Please keep records of these temperatures to ensure high-risk food products are cooled properly.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There were 3 larges basins of meat thawing under still water with portions of the meat not completely submerged in the water. This is not an acceptable way to thaw frozen products. - Please ensure that food is thawed under cold running water, in the fridge below 4C, in the microwave if going to be cooked immediately, or as part of the cooking process.
    • 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?
      • 1) Many fruit flies were noted in the back kitchen near the left wall. - Contact pest control operator in order to control the flies. Clean up any food debris or standing water. 2) Pest control reports were not available for review. - Please provide inspector with most recent report from pest control operator for review.3) Mouse droppings were observed in the back dry storage area. - Please clean any droppings and thoroughly clean the area.
    • 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) Part of the floor has been replaced and is now a smooth surface, the back kitchen floor has some gaps and is peeling by the large stand mixed and the walk-in cooler. - Repair the floor, ensure that it is smooth and cleanable. 2) The paint on the wooden shelving with the microwave was peeling and chipping. - Repair or replace the shelf. Ensure all surfaces in the facility are smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a buildup of grease, oil, and food debris throughout the facility. Please thoroughly clean areas including but not limited to: - Behind and in-between the fryers - The main cook line - The front hand sink - The dishwashing area- The ceiling - Floors of walk-in cooler- Floors of dry storage area- The Ice MachinePlease clean these areas, and ensure the facility is maintained in a clean and sanitary manner.
  11. Monitoring Inspection

    6 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?
      • Significant number of products are being cooled in large batches. Cooling is performed using ice baths. No cooling logs are kept ensuring products are cooled from 60-20C within 2 hours and 20-4C within 4. - Please keep records of these temperatures to ensure high-risk food products are cooled properly.
    • 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 only reaching 68C, in order to properly sanitize it needs to be 71C at the plate level. - Please repair the dishwasher, ensure it can reach 71C. In the meantime, please ensure dishes are sanitized manually in a sink basin in an approved sanitizer solution such as 200 ppm QUAT.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel in the dispenser at the back hand sink was not accessible (was stuck). - Paper towel was fixed, please ensure there is accessible soap and paper towels at all hand sinks to ensure that staff can properly wash their hands.
    • 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?
      • 1) Many fruit flies were noted in the back kitchen near the left wall. - Contact pest control operator in order to control the flies. Clean up any food debris or standing water. 2) Pest control reports were not available for review. - Please provide inspector with most recent report from pest control operator for review.
    • 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) Part of the floor has been replaced and is now a smooth surface, the back kitchen floor has some gaps and is peeling by the large stand mixed and the walk-in cooler. - Repair the floor, ensure that it is smooth and cleanable. 2) The paint on the wooden shelving with the microwave was peeling and chipping. - Repair or replace the shelf. Ensure all surfaces in the facility are smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a buildup of grease, oil, and food debris throughout the facility. Please thoroughly clean areas including but not limited to: - Behind and in-between the fryers - The main cook line - The front hand sink - The dishwashing area- The ceiling - Floors of walk-in cooler- Floors of dry storage areaPlease clean these areas, and ensure the facility is maintained in a clean and sanitary manner.
  12. Monitoring Inspection

    8 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some of the dry products were not covered. - Ensure all food products are covered to protect them from contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • Some sanitizer bottles throughout the facility were unlabeled. - Ensure all chemicals are properly labelled to indicate their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Large containers of sauces and meats were in the walk-in cooler. Operator said they do all their cooling in ice baths but were not checking the temperature they reached with a probe thermometer. - Ensure proper cooling procedures are being followed. Food should be cooled to 20C in 2 hours and 4C within 4 hours. Temperatures need to be confirmed with a probe thermometer.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher took many cycles to reach the proper temperature. - Please repair the dishwasher and ensure it is getting hot enough to properly sanitize your dishes.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1) No QUAT test strips were available onsite for the sanitizer. - Acquire appropriate test strips.
    • 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) Part of the floor has been replaced and is now a smooth surface, the back kitchen floor has some gaps and is peeling by the large stand mixed and the walk-in cooler. - Repair the floor, ensure that it is smooth and cleanable. 2) The paint on the wooden shelving was peeling and chipping. - Repair or replace the shelf. Ensure all surfaces in the facility are smooth and easily 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?
      • 1) There was a leak at the bar hand sink and the kitchen hand sink. - Repairs have been ordered for these sinks. Ensure the leaks are repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was some food debris on the floor of the walk-in coolers. - Please thoroughly clean this area. 2) There was some grime/scale inside the ice machine. - Drain and thoroughly clean the ice machine.3) There was some mould on the caulking at the dishwashing sink. - Clean the caulking.
  13. Risk Management Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Large containers of sauces and meats were in the walk-in cooler. Operator said they do all their cooling in ice baths but were not checking the temperature they reached with a probe thermometer. - Ensure proper cooling procedures are being followed. Food should be cooled to 20C in 2 hours and 4C within 4 hours. Temperatures need to be confirmed with a probe thermometer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1) No QUAT test strips were available onsite for the sanitizer. - Acquire appropriate test strips.
    • 15. Is the facility free of a pest infestation?
      • Less flies were observed, only a few in the dishwashing area and bar. - Clean the bar counter and continue to monitor for flies. Contact a pest control operator if the issue gets worse.
    • 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 floor in the main kitchen area is buckling and there were large gaps and a hole in the flooring. - Repair the floor, ensure that it is smooth and cleanable. 2) One of the shelves had been repainted to make it smooth. Continue this on the other damaged wooden shelves around the facility.- Repair or replace the shelf. Ensure all surfaces in the facility are smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Repeat violation**Dust and debris were built up around ceiling vents. - Clean vents and areas around vents.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Clutter such as boxes and equipment in the back storage area. - Remove any unnecessary items and ensure the area is organized to prevent pests and allow staff to access all fridges and freezers.
  14. Risk Management Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Large containers of sauces and meats were in the walk-in cooler. Operator said they do all their cooling in ice baths but were not checking the temperature they reached with a probe thermometer. - Ensure proper cooling procedures are being followed. Food should be cooled to 20C in 2 hours and 4C within 4 hours. Temperatures need to be confirmed with a probe thermometer. 2) No probe thermometer was available onsite. - Acquire an appropriate thermometer that can measure the internal temperature of food.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1) No QUAT test strips were available onsite for the sanitizer. - Acquire appropriate test strips. 2) No max/min thermometer was available to test the temperature the dishwasher reaches. - Acquire an appropriate thermometer.
    • 15. Is the facility free of a pest infestation?
      • Less flies were observed, only a few in the dishwashing area and bar. - Clean the bar counter and continue to monitor for flies. Contact a pest control operator if the issue gets worse.
    • 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) Back hand sink was still leaking. - Contact a plumber to repair the leaks. 2) The floor in the main kitchen area is buckling and there were large gaps and a hole in the flooring. - Repair the floor, ensure that it is smooth and cleanable. 3) One of the shelves had been repainted to make it smooth. Continue this on the other damaged wooden shelves around the facility.- Repair or replace the shelf. Ensure all surfaces in the facility are smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Repeat violation**Dust and debris were built up around ceiling vents. - Clean vents and areas around vents.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Clutter such as boxes and equipment in the back storage area. - Remove any unnecessary items and ensure the area is organized to prevent pests and allow staff to access all fridges and freezers.
  15. Monitoring Inspection

    16 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer was available during the inspection. Operators had a dispenser in the back of QUAT sanitizer.- A 200ppm solution was able to be created and placed by the food prep areas.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • No handwashing was observed throughout the inspection. Staff members hands were visibly soiled.- Ensure staff are washing their hands while handling food. Hands should be washed when they are visibly soiled. Handwashing is the best way to prevent the spread of germs while handling food.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) Containers of butter chicken sauce in the walk-in fridge were not date labelled to indicate when they were prepared. - Ensure all products in the fridge are date labelled. 2) Many products in the fridge and in the dry storage area were uncovered. - Ensure all food products are covered to prevent contamination. 3) Sticky fly traps were hung over top of open dry goods in the back storage area. - Move fly traps so they are not hung over food products.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **Repeat Violation**Some bags of dry goods were stored on the floor in the back storage area. Move items off the floor to protect from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Many containers of food were stored on the floor in the walk-in cooler. Ensure all food is stored 15cm above the floor. - Containers were moved during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff belongings (backpacks, coats) were stored on top of bags of open flour and dry goods in the back storage area. - Staff belongings should be stored in a sperate area away from food storage.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Large containers of sauces and meats were in the walk-in cooler. Operator said they do all their cooling in ice baths but were not checking the temperature they reached with a probe thermometer. - Ensure proper cooling procedures are being followed. Food should be cooled to 20C in 2 hours and 4C within 4 hours. Temperatures need to be confirmed with a probe thermometer. 2) No probe thermometer was available onsite. - Acquire an appropriate thermometer that can measure the internal temperature of food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Meat was observed thawing on the counter at room temperature. - Meat was moved into the walk-in cooler. Spoke to staff about proper thawing procedures.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1) No QUAT test strips were available onsite for the sanitizer. - Acquire appropriate test strips. 2) No max/min thermometer was available to test the temperature the dishwasher reaches. - Acquire an appropriate thermometer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) The hand sink in the front of the kitchen was initially turned off as it had been leaking. No other hand sink was available to use in this area. Water was turned back on during the inspection. - Ensure there is a working hand sink in this area of the kitchen.2) Hand sink in the back area was blocked with a container. - Ensure that this sink is accessible at all times for handwashing and nothing is blocking it.
    • 15. Is the facility free of a pest infestation?
      • Multiple flies were noted in the back area of the facility. - Contact a pest control company. Ensure that the facility is maintained in a clean and sanitary condition to prevent flies. Clean up all food debris and ensure food products are covered. **Noted 2022-09-15**"Clouds of small flies were noted in back storage area (behind upright freezer, around onion peeler, around dry storage products). UV light on order, however, a thorough clean is also required to control pests. If flies persist, contact pest control operator to address issue."
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **Repeat violation**Wall behind dishwasher was damaged (mouldy) and caulking by dishwasher was in disrepair (mould and damage). - Repair wall and caulking and ensure they are smooth and easily 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?
      • 1) Both of the hand sinks were leaking. All plumbing should be in good working condition. - Contact a plumber to repair the leaks. 2) The floor in the main kitchen area is buckling and there were large gaps and a hole in the flooring. - Repair the floor, ensure that it is smooth and cleanable. 3) Tinfoil was used to cover surfaces such as behind the stovetops and on top of shelves. - Tinfoil cannot be adequately cleaned and should be removed or replaced frequently. 4) Wooden shelf on the cook line was in disrepair and is no longer smooth and cleanable. - Repair or replace the shelf. Ensure all surfaces in the facility are smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Repeat Violation**Build up of food and debris was noted in back storage area on floor, and under/around shelves, under dishwasher, under hot line, on walk-in refrigerator handle, on floor-wall joints (especially by naan oven), and on walls. Thoroughly clean all areas of the facility and maintain in a clean and sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Repeat violation**Dust and debris were built up around ceiling vents. - Clean vents and areas around vents.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was a build-up of food debris and grease on surfaces and walls throughout the facility. - Clean areas including but not limited to dishwashing area, high-touch areas, food equipment, hard-to-reach areas. 2) Sink in the staff washroom was blocked with a container. - Ensure this sink is available for staff to wash their hands after using the washroom. 3) Clutter such as boxes and equipment in the back storage area. - Remove any unnecessary items and ensure the area is organized to prevent pests and allow staff to access all fridges and freezers.