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Madras Cafe

A - 175 52 Street SE Calgary AB T2A 5H8 · Food - General

3 inspections

  1. Risk Management Inspection

    5 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?
      • Water stains on the ceiling tiles.Fix the leak and replace ceiling tiles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Large deep lid yellow insulation was exposed to food. Fix the lid.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Create a cleaning schedule with shows what needs to be cleaned daily, weekly, monthly, etc., the frequency, and have staff sign off to show that it has been done.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No temperature records of coolers and freezer. No cleaning schedule No sanitizer strength check done. Check and record coolers and freezers temperatures, provide a cleaning schedule and check and record sanitizer strength.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • The facility lacks a mop sink or an alternative drain connected to the grease interceptor to dispose of wastewater from cleaning. This issue should be reviewed during any future renovations to add in an appropriate waste drain. Currently, the wastewater is being disposed of in a washroom toilet.
  2. Monitoring Inspection

    10 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Moldy cucumbers were found in the cooler. Discarded the cucumbers
    • 09. Are chemicals stored and handled in a safe manner?
      • Chlorine sanitizer in the bucket was measured at 1000ppm.Use 100ppm chlorine (1/2 teaspoon bleach per L water).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Large 5 gallons bucket of sauce were not cooled down rapidly. No aide method to assist in the cooling of food. Provide ice bath or ice wand to cool down foods rapidly.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishes were not sanitized after rinsing. The sanitizer dispenser was broken. Use 200ppm quat sanitizer to completely submerge the dishes for 2 minutes after rinsing before air dry.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat sanitizer test strips were expired since 2022 -2023. Provide new quat sanitizer tests strips and check daily.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water stains on the ceiling tiles and light covers. Fix the leak and replace ceiling tiles and clean the light covers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Small freezer door handle was repaired with duct tape and grease stains on the bottom of the cooler exterior. Fix handle and clean the freezer.2) Large deep lid yellow insulation was exposed to food and the handle area and grease stains on the bottom of the cooler exterior. Fix the lid and clean the freezer.3) Curtain by the kitchen entrance was covered with grease and fabric was falling apart. Replace or remove curtain. 4) Deep scratches and stains were on the insert containers and cracks along the plastic bowl. Clean or replace these containers and bowl. 5) Scoops handles were melted by heat and rough texture on the handle. Replace the handles or scoops. 6) Stains and grease build-up on the walk-in cooler handles and walk-in cooler floor was dirty.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A deep cleaning is needed throughout the kitchen. There was an accumulation of grease and food debris behind and below shelving and pieces of equipment. Move shelving and equipment and ensure all areas are cleaned. Create a cleaning schedule with shows what needs to be cleaned daily, weekly, monthly, etc., the frequency, and have staff sign off to show that it has been done.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Grease and dust build-up on the kitchen white wire shelves. 2) Grease and broken vinyl cover were observed on the bottom shelf of the side table. 3) Grime build-up on the floor's hard to reach areas. 1 to 3) Clean these areas.4) No temperature records of coolers and freezer. No cleaning schedule No sanitizer strength check done. Check and record coolers and freezers temperatures, provide a cleaning schedule and check and record sanitizer strength.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • The facility lacks a mop sink or an alternative drain connected to the grease interceptor to dispose of wastewater from cleaning. This issue should be reviewed during any future renovations to add in an appropriate waste drain. Currently, the wastewater is being disposed of in a washroom toilet.
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution in the kitchen was too weak. It was dumped and the operator mixed a new solution at the time of inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked rice was cooling on trays at time of inspection. Staff was not able to say exactly how long it had been out and it was found to be approximately 24 C. Cooked products cannot be sitting at room temperature for indefinite amounts of time. Staff must be timing how long it has been out and get it into the cooler as soon as possible.
    • 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 insect screen on the back door was not tight fitting. there were gaps around the door as well as the screen itself was loose and gaping away from the frame. Repair or replace the screen door. It must be tight fitting to prevent pest entry.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A deep cleaning is needed throughout the kitchen. There was an accumulation of grease and food debris behind and below shelving and pieces of equipment. Move shelving and equipment and ensure all areas are cleaned. Create a cleaning schedule with shows what needs to be cleaned daily, weekly, monthly, etc., the frequency, and have staff sign off to show that it has been done.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • The facility lacks a mop sink or an alternative drain connected to the grease interceptor to dispose of wastewater from cleaning. This issue should be reviewed during any future renovations to add in an appropriate waste drain. Currently, the wastewater is being disposed of in a washroom toilet.