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Mango Leaf - South Indian Restaurant

1115 - 4058 109 Avenue NE Calgary AB T3N 2B2 · Food - General

5 inspections

  1. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine surface sanitizer was measured at 0 ppm at time of inspection. Ensure sanitizer concentration is at 100 ppm for effective sanitation.**Sanitizer was mixed to 100 ppm during the inspection
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Plastic container without a handle was used as a scoop and stored inside the bulk food container. Replace the bowls with a scoop that has a handle and stored with the handle upright to avoid contamination of the food.**The operator removed the plastic container from the bulk supply at the time of the inspection.
    • 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 service records were not available at the time of inspection. Ensure pest records are kept on site and available upon request. Inhouse pest control template is available in the AHS website for monthly recording.**Provide pest control records
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food handling permit not displayed in public view. Ensure the food handling permit is displayed in public view.**Food handling permit displayed in public view during inspection
  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A pail of chlorine sanitizer measured 10 ppm.Fresh chlorine sanitizer at 100 ppm was prepared during the inspection. Replace sanitizer regularly as the concentration weakens with time and usage.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A food prep table was added next to the front kitchen hand sink without splashguard protection.Install a washable splashguard between the hand sink and the prep table.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Sweets for self-serve by the cash register were not protected from customer contamination.Sweets were covered during the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Sheets of unfinished wood were being used as shelf liners for dry storage.Remove unfinished wood from the facility or finish the surface so that it is smooth, non-absorbent to moisture and easy to clean.
  4. Initial Inspection

    0 infractions

  5. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizers measured over 200 ppm.Chlorine sanitizers were diluted to 100 ppm during the inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles that contained chlorine sanitizer were not labeled to indicate their contents.Spray bottles were labeled during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high temperature dishwasher reached a maximum temperature of 45C.Repair the dishwasher so that the sanitizing temperature meets a minimum temperature of 71C at dish level.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There was no testing equipment for monitoring the sanitizing temperature of the high temperature dishwasher.Obtain testing equipment such as a maximum registering thermometer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap cannot be dispensed from the soap dispenser located at the rear kitchen hand sink.The soap dispenser was repaired during the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A piece of flooring in front of the walk-in cooler was raised, which can cause debris to accumulate along the edges.Repair the floor to a smooth and washable surface.