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Masala Lounge & Grill

407 - 235 Milligan Drive Okotoks AB T1S 0B8 · Food - General

4 inspections

  1. Monitoring Inspection

    1 infraction

    • 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 was leaking from the faucet taps:1) At the 2-compartment sink.2) At the dishwashing machine sprayer wand.
  2. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Bowls used to scoop food were being stored within bulk food in containers. Scooping utensils without handles present a vector for potential cross contamination, as the held part ends up in direct contact with food.Keep these utensils stored out of food when not in use or use scooping utensils with a handle. 2) Pans were observed being stored directly underneath a wastewater line. Pans were removed from this area during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A dispenser of liquid soap was not available near the kitchen's hand wash sink. The only available soap was located directly above a sink that was being used for food preparation at the time of inspection.Ensure that the dedicated hand wash sink for the kitchen/prep area is stocked with supplies and available for use at all times. Recommend a barrier to separate hand wash sink from food handling counter.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) The corners of the smaller prep cooler in the food prep area contained foam pads taped to the corners. These foam surfaces would be very difficult to properly clean. Remove foam materials or replace with a cleanable surface such as rubber. Completely covering the foam surfaces with a cleanable surface may also work as a stopgap. 2) The edges and front of the open cupboard used to store cutting boards in the prep area had damaged surfaces with exposed raw wood. This would make the storage surfaces absorbent and difficult to properly clean. Repair or otherwise render indicated areas smooth and easily cleanable.
  3. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Bowls used to scoop food were being stored within the food containers.Move bowls so they are not touching food, or replace with scoops with handles that can be kept out from food. 2) Some of the shelving surfaces were covered with a heavily soiled cardboard. Remove cardboard from shelving surfaces to ensure non-absorbent cleanable surfaces. 3) Papadums were being stored uncovered in a cardboard box. Use a cleanable container for food storage, and ensure that it is covered.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No written sanitation procedures or records were available onsite.Ensure that written sanitation procedures are in place and being followed.*Provide a completed copy of sanitation plan once ready.*
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of chlorine sanitizer in the kitchen's spray bottle was far too high, being enough to bleach out chlorine test strips.Sanitizer was replaced onsite and prepared to a concentration of 100ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Bowls used to scoop food were being stored within the food containers.Move bowls so they are not touching food, or replace with scoops with handles that can be kept out from food. 2) Some of the shelving surfaces were covered with a heavily soiled cardboard. Remove cardboard from shelving surfaces to ensure non-absorbent cleanable surfaces. 3) Papadums were being stored uncovered in a cardboard box. Use a cleanable container for food storage, and ensure that it is covered. 4) Several food containers were being stored beneath the kitchen line hand wash sink. Move food and utensils so it is not being stored beneath a wastewater line.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One of the ceiling tiles in the kitchen were damaged, making it difficult to clean and potentially contaminating food below it.Repair or replace damaged ceiling.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No written sanitation procedures or records were available onsite.Ensure that written sanitation procedures are in place and being followed.*Provide a completed copy of sanitation plan once ready.*