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Indian Ocean Restaurant & Bar

2102 Glenmore Court SE Calgary AB T2C 2E6 · Food - General

8 inspections

  1. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizer solution was measured at 10 ppm. - The operator re-made the bleach solution, and it was tested at 100 ppm. Ensure that the sanitizer solution is at 100 ppm at all times.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning rags were stored on the counters. - Ensure that the rags are stored in the sanitizing solution after each use and ensure that solution is changed every two hours.
    • 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?
      • Food handling permit was not posted.- Ensure to always post the updated food handling permit.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The floors were greasy- Clean the floors.2) The hood vent had grease build up.- Clean the vents regularly.3) Ceiling vents had dust buildup.- Clean the vents.
  2. Demand Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • There was no hot water available in the facility.Reinstate the hot water supply.
  5. Monitoring Inspection

    0 infractions

  6. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A closed container of cooked rice was observed onsite at 29C.Operator and staff were asked about the proper cooling methods, and they could not provide the satisfactory answers.The rice was discarded during inspection.The operator was educated about proper cooling methods:Use of ice baths or ice wands, using shallow pots and pans.Cool the food from 60C to 20C in 2hrsFrom 20C to 4C in 4 hours.A cooling poster was shared via email.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The overall cleanliness was poor,Ensure to clean the floors walls and dishwashing area.Organize the food storage/prep area.2. Written cleaning schedule was not available.Ensure to develop a cleaning schedule.Template is attached.
  7. Risk Management Inspection

    0 infractions

  8. 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?
      • -Ventilation canopy filters appeared dirty.Ensure to clean ventilation canopy filters to prevent any food contamination. -A two compartment sink in the back room was not attached to the wall and have gap between sinks and wall.Ensure to attach the sink properly and fill the gap with silicon to make it water proof.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The shelves, floor and ceiling appeared dirty in the cooking area.Ensure to clean the above-mentioned areas.