Indian Tavern
1330 16 Avenue NW Calgary AB T2M 0L1 · Food - General
6 inspections
- Demand Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Covered box of raw meat was defrosting on counter during inspection. Temperature measured 2C. Meat was placed in cooler during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 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?
- The light in the walk-in freezer is too dim. Please replace
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. The ceiling above the cook line had an accumulation of dust. Please clean2. Some extra cleaning required under equipment, floors, and hard to reach areas
- 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
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- There was food debris accumulated on the floors and on the shelves in the walk-in cooler.Thoroughly clean the floors and shelving.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No Quat sanitizer prepared at the time of inspection. - Ensure a sanitizer solution is available at all times. Store cleaning cloths in sanitizer solution in between use. Ensure Quat sanitizer solution is used at 200 ppm.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Obseerved a screw in chopped onions. - Must pay attention to physical contamination of foods. Ensure all equipment are maintained to prevent issues such as these.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1) Several food items were store uncovered in the walk-in cooler and freezer. - Cover all foods to prevent contamination. 2) Ladle stored inside of the yoghurt with handle in contact with food. - Store utensils in a sanitary manner. Handles must never come into contact with foods.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The glasswasher is in disrepair.- Please fix.
- 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 stored above the paper towel dispenser and not inside of the dispenser. - Paper towels must be stored inside the dispenser to prevent 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?
- No pest control records available on-site. - Pest control records must be available for our review upon request. Please send the 3 pest control report via email.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Leak observed at the handwashing sink in the main cooking area. Fix the leak. All plumbing fixtures must be in a good state of repair.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning needed in several areas of the facility including but not limited to:- cooking equipment - walls, floors, shelves and other surfaces in the main cooking area- dishwasher racks- dishwashing area - including walls and floors- Clean and maintain in a clean and sanitary manner at all times.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Freshly made Quat sanitizer from the wall mounted dispenser measured too strong. 400+ ppm. - Ensure a sanitizer solution is available at all times. Store cleaning cloths in sanitizer solution in between use. Ensure Quat sanitizer solution is used at 200 ppm. Must not require rinsing after sanitizing.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Chlorine detected in the glasswasher was measured at 200 ppm or more. - Concentration of chlorine during the sanitation cycle of the dishwasher must be measured between 100-200 ppm.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Light fixture in the walk-in freezer is in disrepair and does not work. - Please replace or fix.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizer was prepared at the time of inspection. Freshly made Quat sanitizer from the wall mounted dispenser measured too strong. 400+ ppm. - Ensure a sanitizer solution is available at all times. Store cleaning cloths in sanitizer solution in between use. Ensure Quat sanitizer solution is used at 200 ppm. Must not require rinsing after sanitizing.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Non-food grade container in the walk-in freezer and on the main line in use for the storage of foods. - Replace with food grade containers.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- No chlorine detected in the glasswasher. - Do not use until serviced. Use the dishwasher located in the kitchen in the interim. - Concentration of chlorine during the sanitation cycle of the dishwasher must be measured at 100 ppm.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No hand soap available at the handwashing sinks in the kitchen or the bar. No paper towels available at the handwashing sink in the kitchen. - Corrected During Inspection. - Ensure all handwashing sinks are supplied with paper towels and soap at all times. Replace soap or paper towels as soon as they are empty.
- 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?
- No pest control/monitoring service had been completed since the initial approval. - Implement a regular - monthly or bi-monthly pest control plan.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Light fixture in the walk-in freezer is in disrepair and does not work. - Please replace or fix.
- 23. Is the facility maintained in a clean and sanitary condition?
- Deep cleaning is required in the following areas:- 2 compartment sink and dishwashing area- cooking equipment surfacesClean and maintain in a clean and sanitary condition.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?