Jaipur India Cuisine
114 3 Avenue W Cochrane AB T4C 1Z6 · Food - General
11 inspections
- Risk Management Inspection
6 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- *There were no chlorine test strips onsite to measure bleach water sanitizer solution and dishwasher Sani cycle.Please ensure chlorine test strips are available onsite.
- 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?
- Pest control records were not available onsite for inspection. Please make sure copy of the pest control record is available onsite during the inspections.
- 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?
- * Weatherstripping at the back door in the kitchen was not in good repair. Please make sure it is repaired.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- *Baseboards in the basement either not in good condition or missing.*Caulking at the hand washing sink was not in good repair.Please make sure repairs are completed.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- * Kitchen door was not in good repair.* Noted some part of drywalls and baseboards were taken in the basement storage area. Drywalls and baseboards and concrete flooring in the basement were not in good repair. Please make sure they are properly repaired and refinished. *Light cover by the dishwashing area was broken. Please make sure it is replaced, or shatterproof light bulbs are placed.* Surface under window by the small dining area was not finished properly/ not in good repaired.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- *Electrical outlet cover behind the shelf in the kitchen beside the walk-in cooler was missing. Please repair it.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
8 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- *** Outstanding Violation***** Dishwasher Sani cycle was still not operational. Please ensure it is repaired.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher Sani cycle was not working. Please make sure it is repaired.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- *There were no chlorine test strips onsite to measure bleach water sanitizer solution and dishwasher Sani cycle.Please ensure chlorine test strips are available onsite.
- 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?
- Pest control records were not available onsite for inspection. Please make sure copy of the pest control record is available onsite during the inspections.
- 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?
- * Weatherstripping at the back door in the kitchen was not in good repair. Please make sure it is repaired.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- *Baseboards in the basement either not in good condition or missing.*Caulking at the hand washing sink was not in good repair.Please make sure repairs are completed.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- * Kitchen door was not in good repair.* Noted some part of drywalls and baseboards were taken in the basement storage area. Drywalls and baseboards and concrete flooring in the basement were not in good repair. Please make sure they are properly repaired and refinished. *Light cover by the dishwashing area was broken. Please make sure it is replaced, or shatterproof light bulbs are placed.* Surface under window by the small dining area was not finished properly/ not in good repaired.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- *Electrical outlet cover behind the shelf in the kitchen beside the walk-in cooler was missing. Please repair it.
- 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
6 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher Sani cycle was not working. Please make sure it is repaired.
- 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?
- * Weatherstripping at the back door in the kitchen was not in good repair. Please make sure it is repaired.
- 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?
- Pest control records were not available onsite for inspection. Please make sure copy of the pest control record is available onsite during the inspections.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- *Electrical outlet cover behind the shelf in the kitchen beside the walk-in cooler was missing. Please repair it.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- *Baseboards in the basement either not in good condition or missing.*Caulking at the hand washing sink was not in good repair.Please make sure repairs are completed.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- * Kitchen door was not in good repair.* Noted some part of drywalls and baseboards were taken in the basement storage area. Drywalls and baseboards and concrete flooring in the basement were not in good repair. Please make sure they are properly repaired and refinished. *Light cover by the dishwashing area was broken. Please make sure it is replaced, or shatterproof light bulbs are placed.* Surface under window by the small dining area was not finished properly/ not in good repaired.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
7 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- * Spice containers did not have its own utensils. Corrected during the inspection. Please ensure bulk supplies/spice containers have their own utensils with handles to prevent contamination of the food items.*Couple food containers were stored directly on the floor in the walk-in cooler. Corrected during the inspection. Please make sure food items/ packages/ bags are stored at least 6 inches off the floor on the shelves and protected from any contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Spices containers were not in clean condition. Please make sure they area replaced/ cleaned and sanitized and new spices are placed in them.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher Sani cycle was not working. Please make sure it is repaired.
- 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?
- Pest control records were not available onsite for inspection. Please make sure copy of the pest control record is available onsite during the inspections.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- * Kitchen door was not in good repair.* Noted some part of drywalls and baseboards were taken in the basement storage area. Drywalls and baseboards and concrete flooring in the basement were not in good repair. Please make sure they are properly repaired and refinished. *Light cover by the dishwashing area was broken. Please make sure it is replaced, or shatterproof light bulbs are placed.* Surface under window by the small dining area was not finished properly/ not in good repaired.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- *Baseboards in the basement either not in good condition or missing.*Caulking at the hand washing sink was not in good repair.Please make sure repairs are completed.
- 23. Is the facility maintained in a clean and sanitary condition?
- * Cleaning of the areas is required._ Exhaust canopy filters, grease built up.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
6 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Spices containers were not in clean condition. Please make sure they area replaced/ cleaned and sanitized and new spices are placed in them.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- *Couple of canned food containers were opened and food continued to be stored in them in the prep cooler. Corrected during the inspection. Operator discarded them.Please make sure food items are stored in proper 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)?
- Dishwasher Sani cycle was not working. Please make sure it is repaired.
- 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?
- Pest control records were not available onsite for inspection. Please make sure copy of the pest control record is available onsite during the inspections.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- *Baseboards in the basement either not in good condition or missing.*Caulking at the hand washing sink was not in good repair.Please make sure repairs are completed.
- 23. Is the facility maintained in a clean and sanitary condition?
- *Dust accumulation at the shelf beside the walk-in cooler and above the walk-in cooler area.Please make sure cleaning of the areas above are completed.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- *Stainless steel bowl was used for measuring flour. Please make sure proper measuring cup / scoup with handles are used for measuring bulk food items.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Chemical dishwasher Sani cycle was not operational during the inspection. Operator primed the Sanitizer and issue was corrected during the inspection. Sani cycle was measured at 100ppm Chlorine after operator corrected the issue.Please make sure dishwasher Sani cycle is checked daily to make sure operational and sanitizing properly.
- 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 in the basement where the storage area was not in good repair. Some of the ceiling tiles were cut to investigate previous leak. *Some part of baseboard material was separating in the basement where the dry storage area at the corner where the onions are stored.*Some part of the caulking at the dishwashing sink was not in good repair. Please make sure deficiencies noted above are repaired.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning is required for the following areas;*Dust accumulation at the shelves in the kitchen, beside the dishwasher, equipment shelf beside the walk-in cooler, dust on the cloth covers on the shelves.*Grease built up at the exhaust canopy filters.*Dust on plates at the shelf beside the dishwasher.*Dust above the walk-in cooler areaPlease make sure cleaning of the areas above are completed.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Chemical dishwasher Sani cycle concentration was measured 0 ppm. Corrected during the inspection. Operator fixed the dishwasher and measured the concentration at 100ppm chlorine.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Please make sure following equipment are replaced:* Flour container was broken.*Spice containers were not in good and clean condition. Please discard all old spices, replace the containers. *Butter container was not in clean condition. Please clean and sanitize the butter container.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning is required for following areas:*Deep cleaning of the shelfs, back and side area of the grill, handles of the coolers, tray under the rice cooker, shelf where the equipment and plates are stored. Please make sure following areas above are properly cleaned and equipment are sanitized. *Please also schedule a day for deep cleaning of the kitchen, hard to reach areas in the kitchen. Dust and grease accumulation in workstations in the kitchen area.*Dust and grease built up at the exhaust canopy filter . Please clean the filters.
- 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
2 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- **CORRECTED**1. Food handler did not wash their hands after wiping floor with paper towel. Food handler washed hands during the inspection. 2. Food handler used re-usable cloth towel to dry hands and did not put in laundry to indicate it would not be used again. Advised staff to only use single use paper towels for drying hands.**This infraction has been noted in previous reports**
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- **CORRECTED**1. Staff clothing stored on drying rack. Items were removed during the inspection.COMPLETE THE FOLLOWING:1. Do not store staff personal belongings next to food related items. Keep in a designated and separate area away from food.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?