Indian Kitchen
107 - 5018 45 Street Red Deer AB T4N 1K9 · Food - General
16 inspections
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A pail of bleach sanitizer was measured with a chlorine test strip and found to be at 2000 ppm. The solution was discarded and a new one was created and verified to be at 100 ppm.This was discussed and corrected with the manager, who instructed their staff to use less bleach.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Most of the foods in the walk-in cooler were covered.A large pot of gravy was stored in the cooler without a lid. The manager was asked to find a lid to place atop the gravy.Please ensure that all foods being stored are covered to protect them from contamination.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher was observed not properly dispensing sanitizer as part of the sanitizing cycle. The priming switch was activated for 10 seconds and a cycle was run. Chlorine test strip was used and measured the concentration o
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- The fan cover and ceiling of the "Habco" cooler was observed to be dusty and in need of cleaning at the time of inspection.Please ensure that the noted areas are cleaned to ensure safe and sanitary food handling.
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The left kitchen prep cooler was observed to be holding temperatures at 7.6-9.9C. The staff member present had mentioned that the cooler was in disrepair.Please ensure that the noted equipment is repaired or replaced to ensure that it is capable of holding temperatures of 4C or lower. Food that is placed/stored in the prep cooler of concern should be used within/discarded after 2 hours.
- 23. Is the facility maintained in a clean and sanitary condition?
- The fan cover and ceiling of the "Habco" cooler was observed to be dusty and in need of cleaning at the time of inspection.Please ensure that the noted areas are cleaned to ensure safe and sanitary food handling.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
5 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The left kitchen prep cooler was observed to be holding temperatures at 9.9C. The staff member present had mentioned that the cooler was in disrepair.Please ensure that the noted equipment is repaired or replaced to ensure that it is capable of holding temperatures of 4C or lower. Food that is placed/stored in the prep cooler of concern should be used within/discarded after 2 hours.
- 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 observed to dispense 0 ppm of chlorine sanitizer after running it through a couple of cycles. The operator was informed and the dishwasher was primed to dispense 100 ppm of sanitizer in the final rinse cycle.Please ensure that the dishwasher is operating properly and able to consistently dispense 100 ppm of chlorine sanitizer to ensure proper sanitizing of dishware/utensils.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- A couple of fly strips were observed to be hanging in and around food preparation areas at the time of inspection.Please ensure that fly strips are placed in areas that do not contaminate food.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A bucket and a deli container was observed to be used as utensils for gathering sugar and/or ice. Please ensure that appropriate utensils are used to handle/portion food.
- 23. Is the facility maintained in a clean and sanitary condition?
- The fan cover and ceiling of the "Habco" cooler was observed to be dusty and in need of cleaning at the time of inspection.Please ensure that the noted areas are cleaned to ensure safe and sanitary food handling.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A condiment sauce cup was observed to be stored in a container of sugar. The item was removed and the operator was informed.Please ensure a utensil with a handle is used for handling food. The utensil should be stored appropriately or in a manner that prevents the contamination of food.
- 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 dispenser in the men's public washroom was noted to be in disrepair. A roll of paper towels was noted to be stored on the sink counter.Please ensure that paper towels are stored in a suitable 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?
- The staff washroom hand sink was noted to be spraying water in a leftward direction from the tap when turned on at the time of inspection.Please ensure that the hand sink fixture is maintained in good repair to help encourage regular and proper usage of the sink.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A prep cooler cutting board was observed to be discolored with grooves at the time of inspection. The ice machine was observed to be in need of cleaning at the time of inspection.Please ensure that the cutting board surface is resurfaced or replaced for the sanitary handling of food. Please also ensure that the ice machine is cleaned to ensure the sanitary storage and production of ice.
- 23. Is the facility maintained in a clean and sanitary condition?
- The walk-in cooler ceiling, fan covers/fan unit was noted to be dusty at the time of inspection.Please ensure that the noted areas are cleaned to ensure the sanitary handling and storage of food.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- 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?
- Light was observed to be leaking through the bottom portions of the backdoor.Please ensure that weatherstripping is applied to seal the open gap, to prevent the entry of pests.
- 23. Is the facility maintained in a clean and sanitary condition?
- Dirt and debris was observed on the condenser of the walk-in cooler. Please move food products near the condenser during cleaning procedure, and ensure all surfaces are thoroughly cleaned to prevent potential cross-contamination.
- 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?
- Risk Management Inspection
4 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Food in the walk-in cooler, and freezer was observed to be unprotected and uncovered. Operator covered, exposed food products(samosas), with clean pan.Please ensure Food is sufficiently covered to prevent contamination when being stored.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The chlorine-sanitizing dishwasher was unable to achieve the required chlorine concentration, measured to be 0 ppm with test strips, for proper sanitization. It was determined that the dishwasher is not functioning correctly and requires repair.In the meantime, the dishwasher may be used for cleaning and degreasing dishes. However, please ensure that the sanitizing step is completed using a chlorine sanitizer sink with a concentration of 100 ppm, fully submerged, for at least 2 minutes. Until the dishwasher is repaired, and correctly functioning.
- 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?
- Light was observed to be leaking through the bottom portions of the backdoor.Please ensure that weatherstripping is applied or replaced to prevent the entry of pests.
- 23. Is the facility maintained in a clean and sanitary condition?
- Dirt and debris was observed on the condenser of the walk-in cooler. Please move food products near the condenser during cleaning procedure, and ensure all surfaces are thoroughly cleaned to prevent potential cross-contamination.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Clean-in-place buckets were measured to be over 200 ppm chlorine, with test strips. The operator remade the solution and confirmed with test strips that it was adjusted to 100 ppm.Please ensure all sanitizers are tested with strips after preparation to verify that the correct concentrations of 100ppm, are achieved.Chlorine test strips were available, but did not have expiry date present. Please ensure You resupply your Chlorine test strips with a valid not expired supply and keep them on hand in the kitchen to verify Chlorine solutions are 100ppm when being made.Clean in place clothes were not being stored in sanitizer solution when not in use. Operator corrected this, and stored unused clothes in sanitizer bucket.Please ensure all cleaning clothes are stored in sufficient 100ppm chlorine sanitizer solution when not in use.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Food in the walk-in cooler, and freezer was observed to be unprotected and uncovered. Please ensure Food is sufficiently covered to prevent contamination when being stored.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The chlorine-sanitizing dishwasher was unable to achieve the required chlorine concentration, measured to be 0 ppm with test strips, for proper sanitization. It was determined that the dishwasher is not functioning correctly and requires repair.In the meantime, the dishwasher may be used for cleaning and degreasing dishes. However, please ensure that the sanitizing step is completed using a chlorine sanitizer sink with a concentration of 100 ppm, fully submerged, for at least 2 minutes. Until the dishwasher is repaired, and correctly functioning.
- 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?
- Light was observed to be leaking through the bottom portions of the backdoor.Please ensure that weatherstripping is applied or replaced to prevent the entry of pests.
- 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?
- Facility had a valid permit at the entrance but was slightly hard to see. Operator moved it closer to ensure better visibility for customers.
- 23. Is the facility maintained in a clean and sanitary condition?
- Dirt and debris was observed on the condenser of the walk-in cooler. Please move food products near the condenser during cleaning procedure, and ensure all surfaces are thoroughly cleaned to prevent potential cross-contamination.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
4 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Food seen store in open containers.
- 15. Is the facility free of a pest infestation?
- Catch-all traps were inspected.2 out of 3 traps had dead mice in 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?
- Light was observed to be leaking through the middle and bottom portions of the backdoor.Please ensure that weatherstripping is applied or replaced to prevent the entry of pests.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning under equipment is necessary.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
1 infraction
- 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?
- Light was observed to be leaking through the middle and bottom portions of the backdoor.Please ensure that weatherstripping is applied or replaced to prevent the entry of pests.
- 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?
- Risk Management Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The staff washroom hand sink was observed to be out of paper towels at the time of inspection. Staff attempted to fill the dispenser. Paper towels were not able to be loaded/dispensed from the equipment. Please ensure that the paper towel dispenser is repaired or replaced to help ensure regular and proper hand hygiene.
- 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?
- Light was observed to be leaking through the middle and bottom portions of the backdoor.Please ensure that weatherstripping is applied or replaced to prevent the entry of pests.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Rice stored in a rice warmer was measured at 44-55C at the time of inspection. The rice was reheated to 74C after a discussion with the operator. A prep cooler near the naan station was measured to maintain at around 6-8C. The staff were asked to monitor the temperatures of the cooler. PHI advised staff to move the food to a working cooler, if there are further issues with the indicated prep cooler. Please ensure that food is kept below 4C or above 60C to ensure safe food handling.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The staff washroom hand sink was observed to be out of paper towels at the time of inspection. Staff attempted to fill the dispenser. Paper towels were not able to be loaded/dispensed from the equipment. Please ensure that the paper towel dispenser is repaired or replaced to help ensure regular and proper hand hygiene.
- 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?
- Light was observed to be leaking through the middle and bottom portions of the backdoor.Please ensure that weatherstripping is applied or replaced to prevent the entry of pests.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
1 infraction
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- A carton of egg was observed being stored above ready to eat products. Please ensure to place raw products below ready to eat food to prevent the risk of raw juices contaminating easily consumable food.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?