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Indian Flavors

207 - 4307 130 Avenue SE Calgary AB T2Z 3V8 · Food - General

5 inspections

  1. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) The cooking line coolers measured 11 and 12Celsius (air temperature).-all coolers must measure 4Celsius or less.2) The Server's stand-up cooler measured 24 Celsius (air temperature). -no perishable foods were stored in this cooler today.- repair/replace the cooler to ensure it maintains 4C or less.
    • 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 sweets display cooler at entrance to the store did not have a handwash sink.-do not handle any foods; all foods in this cooler must be pre-packaged. (OR install a handwashing sink)**a temporary handwash station was purchased, however there is no hot water nor is it connected to a lawful wastewater system, so it doesn't meet minimum requirements and can't be used.
    • 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 large gap at the rear door.-replace the weatherstripping at the exterior door. Ensure all doors are tightfitting and in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The walk-in cooler floor and shelves were dirty with sauce/food/debris.-move the shelves in the walk-in cooler to thoroughly clean the floor-clean the shelvesSome hard-to-reach areas were still dirty, i.e. mixer area, shelves in back prep areas, some dry storage lids/containersCommonly touched surfaces (i.e. doors, handles, etc) were dirty with grease/sauce/grime accumulation. -clean with hot water and detergent (or degreaser). -increase cleaning frequency to ensure the food establishment can maintain a clean and sanitary condition.***some cleaning was completed - thank you; continue focusing on weekly/daily cleaning tasks.
  2. Demand Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) The cooking line coolers measured 11 and 12Celsius (air temperature).-all coolers must measure 4Celsius or less.2) The Server's stand-up cooler measured 24 Celsius (air temperature). -no perishable foods were stored in this cooler today.- repair/replace the cooler to ensure it maintains 4C or less.
    • 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 sweets display cooler at entrance to the store did not have a handwash sink.-do not handle any foods; all foods in this cooler must be pre-packaged. (OR install a handwashing sink)**a temporary handwash station was purchased, however there is no hot water nor is it connected to a lawful wastewater system, so it doesn't meet minimum requirements and can't be used.
    • 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 large gap at the rear door.-replace the weatherstripping at the exterior door. Ensure all doors are tightfitting and in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The walk-in cooler floor and shelves were dirty with sauce/food/debris.-move the shelves in the walk-in cooler to thoroughly clean the floor-clean the shelvesSome hard-to-reach areas were still dirty, i.e. mixer area, shelves in back prep areas, some dry storage lids/containersCommonly touched surfaces (i.e. doors, handles, etc) were dirty with grease/sauce/grime accumulation. -clean with hot water and detergent (or degreaser). -increase cleaning frequency to ensure the food establishment can maintain a clean and sanitary condition.***some cleaning was completed - thank you; continue focusing on weekly/daily cleaning tasks.
  3. Risk Management Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Jalebi was stored on the sweets counter and open to contamination.-all foods on display must be protected from contamination. Store it covered, pre-packaged or in the cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) The cooking line coolers measured 11 and 12Celsius (air temperature).-all coolers must measure 4Celsius or less.2) The Server's stand-up cooler measured 24 Celsius (air temperature). -no perishable foods were stored in this cooler today.- repair/replace the cooler to ensure it maintains 4C or less.
    • 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 sweets display cooler at entrance to the store did not have a handwash sink.-do not handle any foods; all foods in this cooler must be pre-packaged. (OR install a handwashing sink)**a temporary handwash station was purchased, however there is no hot water nor is it connected to a lawful wastewater system, so it doesn't meet minimum requirements and can't be used. 3) The staff washroom had a roll of paper towel sitting on the counter.-install a paper towel dispenser in the staff washroom (and/or ensure the dispenser is stocked and paper towel is not stored on surfaces).
    • 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 large gap at the rear door.-replace the weatherstripping at the exterior door. Ensure all doors are tightfitting and in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The walk-in cooler floor and shelves were dirty with sauce/food/debris.-move the shelves in the walk-in cooler to thoroughly clean the floor-clean the shelvesSome hard-to-reach areas were still dirty, i.e. mixer area, shelves in back prep areas, some dry storage lids/containersCommonly touched surfaces (i.e. doors, handles, etc) were dirty with grease/sauce/grime accumulation. -clean with hot water and detergent (or degreaser). -increase cleaning frequency to ensure the food establishment can maintain a clean and sanitary condition.***some cleaning was completed - thank you; continue focusing on weekly/daily cleaning tasks.
  4. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) The line cooler measured 11Celsius (air temperature).-all coolers must measure 4Celsius or less.2) The Server's stand-up cooler measured 21 Celsius (air temperature). -do not store perishable foods in this cooler until it can be repaired/replaced. The cooler must measure 4C or less.
    • 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 sweets display cooler at entrance to the store did not have a handwash sink.-do not handle any foods; all foods in this cooler must be pre-packaged. (OR install a handwashing sink)2) There was no paper towel or soap dispenser at the bar handwash sink. -install soap and paper towel dispensers at ALL handwash sinks3) The staff washroom had a roll of paper towel sitting on the counter.-install a paper towel dispenser in the staff washroom (and/or ensure the dispenser is stocked and paper towel is not stored on surfaces).
    • 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) Mice feces was observed in prep areas as well as in storage areas. -remove the mice feces; clean and disinfect surfaces contaminated with mice feces. -ensure the pest control company helps resolve the 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?
      • Lower wall damaged behind mixer in back area.Repair broken wall.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bin used to store flour has cracked lid and is repaired with tape.Replace lid as tape is sticky and not cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Build-up of dust and dirt on ceiling tiles and vents.2. Dirt and grime present on surfaces of dishwasher.3. Floor dirty in hard-to-reach areas, in back and in dry storage room.Clean noted areas.(Above are previous cleaning-related infractions).NEW:1) The walls, shelves, floors, equipment (coolers, prep line, storage and servers' areas) were all dirty with debris, accumulation of grease/food.-thoroughly clean all areas of the food establishment including, but not limited to: all cooking equipment, walls, floors, under equipment (move the equipment), shelves, line coolers, walk-in cooler, shelves. -increase cleaning frequency to ensure the food establishment can maintain a clean and sanitary condition.
  5. 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?
      • No soap dispenser at hand wash sink.Portable soap dispenser brought over during inspection.Ensure sink is equipped with soap at all times.Especially BEFORE any food handling has begun.This is a repeat violation.Suggest to wall mount a soap dispenser.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Lower wall damaged behind mixer in back area.Repair broken wall.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bin used to store flour has cracked lid and is repaired with tape.Replace lid as tape is sticky and not cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Build-up of dust and dirt on ceiling tiles and vents.2. Dirt and grime present on surfaces of dishwasher.3. Floor dirty in hard-to-reach areas, in back and in dry storage room.Clean noted areas.