Skip to content
Loading map…

Indian Ocean Restaurant

10091 Hidden Valley Drive NW Calgary AB T3A 5Z7 · Food - General

3 inspections

  1. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Perishable food items were sitting on the counter.- cooked noodles measured 19C- uncooked raw chicken measured between 12 to 13C. The operator noted the cooked noodles were being cooled and the uncooked raw chicken were thawing and was in the process of putting them in the cooler.Food items were promptly stored in the cooler.Potentially hazardous foods that have been cooked and are intended to be kept under refrigerated storage prior to serving, are to be cooled from 60°C (140°F) to 20°C (70°F) or less within two hours and then from 20°C (70°F) to 4°C (40°F) or less within 4 hours.Potentially hazardous foods must be thawed under refrigeration at 4°C or less, completely submerged under cold running water or in a manner that will prevent the growth of pathogenic bacteria.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Improper manual 2-compartment dishwashing method.The operator was educated on how to use a 2-compartment dishwashing method.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Expired chlorine test strips were in use.Photos of valid chlorine test strips were sent via email.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The handwashing sink was dirty.2. Underneath the counter at the handwashing sink area was dirty.3. Underneath the 2-compartment sink was dirty.4. Food splatters were noted on the walls in the kitchen.5. The caulking along the 2-compartment sink had black mold build up.6. Hard to reach areas in the kitchen was dirty.7. The cloth wrapped around the Naan bread pillow was dirty.8. No cleaning schedule available.1 to 7: Deep clean and re-caulk the indicated areas.8: AHS cleaning schedule checklist was provided to the owner. Incorporate and implement what is written on the cleaning schedule.
  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cleaning cloths were observed sitting on kitchen surfaces outside of sanitizer solution. Cleaning cloths not in use must be submerged in sanitizer solution to kill harmful bacteria. Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration when not in use to prevent the growth of harmful microorganisms.Please ensure that a sanitizer solution with the correct concentration of 100 ppm (chlorine) or 200 ppm (quat), along with submerged cleaning cloths, are available at all times during food processing
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Rice was observed soaking in a large bucket located under the prep table. The operator informed the inspector that the rice was left out from the night before to soak. Perishable foods, such as soaked rice, must be kept out of the danger zone (4C - 60C), as harmful bacteria can double every 20 minutes and produce toxins in this environment. Food should not remain in the danger zone for more than 2 hours to prevent the risk of foodborne illness.The operator promptly discarded the rice.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The spice containers were observed to have residue build-up.The inspector informed the operator that the containers must be routinely replaced and kept clean. Please clean and sanitize the surface of the spice containers to prevent cross-contamination.
  3. Monitoring 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?
      • Ceiling surfaces in kitchen are acoustic style (pitted on surfaces). Moving forward, replace ceiling tiles with smooth washable surfaces (non-pitted). **OUTSTANDING (2024-04-22). The ceiling tiles were replaced, but it was still porous. The inspector informed the operator that the ceiling tiles must be replaced with a smooth, non-porous materials to allow easy cleaning.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Spice containers - buildup of spice residue on containers. Replace containers that are single-use plastic after use. When empty, clean and sanitize containers before restocking. **OUTSTANDING (2024-04-22). The spice containers still had residue build-up. The inspector informed the operator that the containers must be routinely replaced and kept clean. Please clean.