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Madurai Kitchen

164 - 1440 52 Street NE Calgary AB T2A 4T8 · Food - General

3 inspections

  1. Demand Inspection

    7 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • **CORRECTED**1. Mould observed inside bottle of simple syrup. Simple syrup discarded during inspection.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **CORRECTED**1. Wet cleaning cloths were not stored in sanitizer in the cooking area. Sanitizer bucket prepared and cloths placed in bucket.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **CORRECTED**1. Containers of spices stored under the handwashing sinks in the cooking area. Containers relocated during the inspection.2. Opened cans of tomatoes stored in the walk-in cooler. Tomatoes transferred to food grade container during inspection.3. Cups stored on cleaning cloths that were not visibly clean. Cloths removed and staff informed to let dishes air dry.4. Plastic portion cups stored in spice containers in the dry storage room. Cups removed during inspection as they did not have a handle to protect food from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Front of house:Stir utensils and portion cups stored in ambient temperature water. COMPLETE THE FOLLOWING:1. Store utensils in ice water or food grade sanitizer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. The Operator was unable to locate the QUAT sanitizer test strips during the inspection.COMPLETE THE FOLLOWING:1. Please purchase new test strips.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **CORRECTED**1. There was a piece of metal on a deep fryer strainer that was broken. Strainer discarded during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Dust observed on ceiling tiles around the air ducts in the kitchen. The Owner stated that professional cleaners come in every 3 months.2. Grease buildup observed on hood ventilation canopy filters and underside of hood ventilation canopy.COMPLETE THE FOLLOWING:1. Please clean areas noted above. They should be cleaned as often as necessary to maintain them in a visibly clean condition.
  2. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two (2) prep coolers in the kitchen by the cookline area was measured at 8-10 degrees Celsius. Please ensure to maintain all refrigeration units to be at or below 4 degrees Celsius.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No maximum-registering thermometer to measure the temperature of the dishwasher.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The scoops were stored in bulk food container covered with food debris.2. Two shelving units were placed side by side with no physical or distance separation (one shelf stores chemicals and the other stores utensils and equipment).
  3. Initial Inspection

    0 infractions