Indian Pan Flame
5401 50 Avenue Taber AB T1G 1V2 · Food - General
13 inspections
- Risk Management Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There were several light fixtures in the kitchen that did not have covers over them.Please ensure that the light fixtures have covers over them or that the lights contain shatter-proof bulbs. If shatter-proof bulbs are used, please ensure that documentation of the light bulbs are available at the facility for inspectors to view upon request when needed.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- There were improper items being used to scoop the bulk ingredients, such as bowls and cups. Scoops were being stored improperly inside of the bulk ingredients, with the handles contacting the food. The bulk containers had a build-up of food debris and grime on them. Please ensure that all bulk ingredients are provided with proper scoops. Please ensure that the bulk ingredient scoops are stored either outside of the bulk container or so that their handles do not come into contact with the food. Please ensure that the bulk containers are cleaned inside and out.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The mechanical dishwasher chlorine concentration measured 0ppm and was only able to reach a maximum temperature of 63°C, thus unable to sanitize adequately. The facility had an additional two-compartment sink to utilize for dishwashing while waiting for the mechanical dishwasher to be fixed. Inspector informed staff of how to properly wash and sanitize dishes and equipment in a two-compartment sink. Please ensure that the dishwasher is serviced and adequately sanitizing during its cycle.
- 20. Do food handlers at the facility have adequate food safety training?
- None of the staff on shift at the time of inspection had completed food safety training. There were no documents provided to the inspector to indicate that any staff at the facility have acquired their food safety certification.It is required that at least one person on shift, for every six staff members, have completed their food safety training. Please ensure that the necessary number of staff complete an Alberta Health Services approved food safety certification training course.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There were several light fixtures in the kitchen that did not have covers over them.Please ensure that the light fixtures have covers over them or that the lights contain shatter-proof bulbs. If shatter-proof bulbs are used, please ensure that documentation of the light bulbs are available at the facility for inspectors to view upon request when needed.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There were soiled cloths left on food surfaces. There was no prepared sanitizer solution at the time of inspection.Operator prepared a bucket of chlorine sanitizer solution that measured 200ppm and placed the cleaning cloths in the solution before the inspection concluded.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- There were improper items being used to scoop the bulk ingredients, such as bowls and cups. Scoops were being stored improperly inside of the bulk ingredients, with the handles contacting the food. The bulk containers had a build-up of food debris and grime on them. Food items were being stored with non-food items such as gasoline and paint. Please ensure that all bulk ingredients are provided with proper scoops. Please ensure that the bulk ingredient scoops are stored either outside of the bulk container or so that their handles do not come into contact with the food. Please ensure that the bulk containers are cleaned inside and out.Please ensure that food items are only stored with food items, and that chemicals and non-food equipment or personal items are stored separately from food items.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The mechanical dishwasher chlorine concentration measured 0ppm and was only able to reach a maximum temperature of 63°C, thus unable to sanitize adequately. The facility had an additional two-compartment sink to utilize for dishwashing while waiting for the mechanical dishwasher to be fixed. Inspector informed staff of how to properly wash and sanitize dishes and equipment in a two-compartment sink. Please ensure that the dishwasher is serviced and adequately sanitizing during its cycle.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The handwashing sink did not have hot water or paper towels at the time of inspection.The operator turned on the hot water and provided paper towels at the time of inspection.Operator indicated that they had been using the staff washroom sink as a handwashing station. Washroom sinks are not permitted to be used as handwashing stations during food handling procedures. Handwashing stations must be unobstructed and designated as handwashing stations only to prevent cross-contamination from occurring. Please ensure that handwashing stations are always stocked with soap, paper towels, and have warm and cold potable water hookups. Please ensure that all handwashing stations are unobstructed and accessible at all times.
- 23. Is the facility maintained in a clean and sanitary condition?
- There is a build-up of grime on the light switches.Please ensure that the high touch areas indicated above are cleaned.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 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 initially found to not be providing any detectable chlorine after a few test cycles and after the sanitizer pump had been primed. It was determined by the staff member that the hose for the sanitizer line had been moved into the container for either the rinse aid or detergent. Once the line was moved back into the container and the pump primed, chlorine sanitizer at 50 ppm chlorine was detected again at the dish level after a test cycle.Reminder provided to ensure that the dishwasher solution lines are not moved around and to prime the pumps regularly, such as one per week or after the dishwasher has not been used in a while. Chlorine test strips are available for use.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towels were not available in the available washroom accessible in the kitchen during the inspection. The staff member on duty advised that staff primarily use the public washrooms in the dining room, however the staff washroom provided a new roll of paper towels as directed just in case the washroom needs to be used. Reminder provided to ensure that paper towels are stocked up in the washroom for this reason.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towels were not initially at the bar sink where handwashing is mainly performed and the hand sink closest to the dishwasher as a hand towel was in use. The manager provided paper towels to each location at the time of the inspection and is aware to not use towels for hand drying due to the risk of cross contamination.
- 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
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Liquid hand soap and paper towels were initially not available at the nearby handwashing sink at the bar. Paper towels and toilet paper were also initially not available in the washroom connected to the kitchen. All supplies were replenished by the staff member when advised - also advised the provide additional liquid hand soap and paper towels at the sink next to the dishwasher. Staff advised that handwashing and washroom usage takes place in the customer washroom.
- 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
0 infractions
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A sanitizing solution was not available at the beginning of the inspection when food preparation and service was in progress or taking place. The main cook prepared a 100 ppm bleach-water solution when notified.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The designated handwashing sink was found to have been turned off at the beginning of the inspection. The staff members indicated that the taps were turned off as the hot water tap was leaking previously. The preparation sink nearby was being used in the meantime. A minor drip was observed when the taps were turned back on. The staff members were advised to keep the sink operational. The owner will be notified to have the sink repaired sooner but the staff noted that the leak will be addressed by early next week.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Staff washroom inside the kitchen was found to be without paper towels at the beginning of the inspection. A staff member retrieved a new roll when notified.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The low-temperature mechanical dishwasher is not providing a detectable level of chlorine at the dishes or the test well as verified using test strips. The bulk supply is providing a concentration that exceeds 200 ppm chlorine but is not strong enough to be used in the machine. The staff members noted that the tub has been in use for a few months now - most of the solution strength has evaporated.Please ensure that a replacement supply is obtained for the dishwasher in 1 weeks' time. The existing tub can be used to prepare sanitizing buckets (likely 1/2 dilution or more to get 100 ppm chlorine). Staff advised to manually soak washed dishes in a 100 ppm chlorine solution (1/2 teaspoon bleach in a litre of water) after being run in the dishwasher for the time being.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Reusable cloths are being used without a sanitizing bucket prepared to store it. A bleach-water sanitizing bucket at 100 ppm chlorine was prepared when requested and the cloths were moved to the bucket.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Mechanical dishwasher's chlorine sanitizer is not dispensing from the pump from testing using the manual switch or after a couple test cycles, while the detergent and rinse aid pumps are working when tested. Reviewed temporary dishwasher methods with staff -wash and rinse in the dishwasher, then soaking the cleaned dishes in the sink with 100 ppm chlorine (2 lid full of chlorine in half filled sink of cold water). Staff members noted that they would speak with one of the owner/operators who the inspector spoke with at the beginning of the inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Main handsink did not have any paper towels for hand drying initially. A staff member provided a supply of paper towels when requested. Paper towels needed regularly at the various hand sinks for proper hand drying.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?