Masala Art Indian Restaurant
123 - 2515 90 Avenue SW Calgary AB T2V 0L7 · Food - General
7 inspections
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Wet cleaning clothes noted on the counters. Instructions provided to always store the cleaning clothes inside the sanitizer solution between use.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Chlorine-based dishwasher was measured at 0 ppm at dish-level. Machine was run several times to remove the air gap in sanitizer pipe, finally the reading was 100 ppm at dish-level.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Dirty knives were stored in the knife holder in the kitchen. The knives were removed for dishwashing, and the operator was instructed to clean and sanitize the holder as well to prevent any risk of cross-contamination.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- -Raw meat was kept along with cooked meat in upright freezer.- Uncovered cooked meat containers were stacked in upright freezer .Requirement:a) Store raw meat apart from any other food.b) Do not stack uncovered food containers to prevent contamination.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No test strips were provided to verify concentration of quat in sanitizer solution.Requirement:Provide quat test strips.
- 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 adequate pest control records were maintained.Requirement:Maintain adequate pest control records on monthly basis.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Concentration of quat in sani-pail was 50 ppm.Requirement:Ensure that concentration of quat is maintained at 200 ppm in sanitizer solution.
- 09. Are chemicals stored and handled in a safe manner?
- No label was provided on sanitizer spray bottle located in the kitchen.Requirement:Provide label on spray bottle to identify its contents.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand washing sink located in the kitchen was blocked with utensil kept in sink basin.Requirement: Ensure that hand washing sink is available for use all the time and it must not be blocked.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Cushion being used to press naan bread was very dirty.Requirement:Change cushion cover on daily basis to prevent contamination of naan bread. DONE
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Concentration of chlorine during sanitizer cycle measured 10 ppm and amount of sanitizer in the pail was small.Requirement:-Replace the sanitizer pail.-Ensure that 100 ppm concentration of chlorine is achieved during sanitizer cycle. DONE
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Concentration of chlorine during sanitizer is not verified as required and no written records of sanitizer verification are maintained.Requirement:Ensure that concentration of chlorine during sanitizer cycle is verified on daily basis and maintain written records of this verification.
- 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 up-to-date pest control records were maintained.Requirement:Maintain adequate pest control records.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Baseboard was missing on the wall behind the mixer.Requirement:Provide baseboard on the wall.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning cloth was kept on prep counter after use located in the kitchen.Requirement: Soak cleaning clothes in sanitizer solution in between use.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Raw meat bags were stored along with green pea-bags in chest freezer.Requirement:Store raw meat apart from any other food to prevent cross contamination.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand washing sink located in the kitchen was blocked with a pail kept in sink basin.Requirement:Hand washing sink must be available for use all the time and must not be blocked.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- No hot water was available at hand washing sink located in the kitchen as water supply was turned off from the valve below due to leaking tap.Requirement:Hot and cold water must be available at hand washing sink all the time.Hot water supply was turned on during 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?
- a) Gap on the side bottom of screen door, which could allow entry of pests/vermin.b) No pest control records were maintainedRequirement:a) Seal this gap.b) Maintain adequate pest control records
- 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) Hot water tap located at hand washing sink in the kitchen was leaking.b) Surface of pallet located under mixer was rough having food buildup.Requirement:a) Repair/replace hot water tap to stop leakage.b) Refinish the pallet surface to have smooth surface
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?