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Indian Pan Flame

1131 2 Street W Brooks AB T1R 0N9 · Food - General

4 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring 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?
      • The do-it-yourself proactive pest control inspection form is to be completed monthly.The screen door at the back door is not tight enough. Large gaps are evident.Door sweeps are needed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The knife holder art the back of the kitchen and the knife holder at the front of the kitchen are not clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning throughout the kitchen is needed.The caulking at the hand wash sink is to be replaced.Cleaning at the dishwasher area is needed. Cleaning behind the cooking equipment is needed.The dining area is in good condition.
  3. Risk Management 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?
      • The level of light in the kitchen is to be much brighter.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning throughout the kitchen is needed.
  4. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food in the walk-in-cooler should be on the shelf 6" above the floor.Ensure all food is covered.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature at the prep cooler was 6 degrees Celsius. Adjust the cooler to meet 4 degrees C.
    • 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 level of light in the kitchen is to be much brighter.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning throughout the kitchen is needed.