Mehtab East Indian Cuisine
2008 - 120 5 Avenue W Cochrane AB T4C 0A4 · Food - General
9 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- *There were spice containers and some condiments containers were stored under the paper towel and soap dispenser at the bar area. Corrected during the inspection by the operator. Please make sure there is nothing stored under the hand soap and paper towel dispenser to prevent food and equipment contamination.* Onions were stored too close to the floor and were not adequately protected from contamination. Corrected during the inspection.Operator immediately relocated onions at least 15 cm (6 inches) off the floor
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- *Each food compartment in preparation cooler did not have a designated scoop.Please ensure each compartment must have its own dedicated utensil (scoop, spoon, tongs, etc.), with a proper handle, so employees aren’t using hands or moving the same utensil between different food items.*Disposable spoons were used as utensils in spice containers and were not maintained in a clean condition. Operator is required to use clean, durable utensils that can be properly cleaned and sanitized.
- 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 posted on the wall was expired. Please make sure current permit is posted.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- *Disposable spoons were used as utensils in spice containers and were not maintained in a clean condition. Operator is required to use clean, durable utensils that can be properly cleaned and sanitized.
- 23. Is the facility maintained in a clean and sanitary condition?
- Following areas are required cleaning* Exhaust canopy filters - grease accumulation* Bulk food containers handle, fridge handles, cooler handles
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
9 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- *Quat based sanitizer solution bottles were tested during the inspection and they were too strong. Corrected during the inspection. Solutions were diluted by the staff onsite. Quat solutions were measured 200ppm.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Multiple cleaning cloths in the kitchen left around the counter and service counter as well. Please make sure cleaning cloths are kept in food grade sanitizer solution while they are not in use to prevent contamination of the food contact surfaces.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Observed during the inspection that one of staff did not washed hands after handled the phone. Corrected during the inspection.Discussed with the facility operator importance of hand washing practices to prevent contamination of food and food surfaces and should be reviewed with staff proper hand washing practices.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- *Broken containers and bowl were used to store food in coolers, walk-in cooler and storage of dry bulk food as well.Please make sure all utensils and food storage containers are in good condition/repair to prevent any contamination of the food.*Dirty rice scoops were left on the counter and on the top of coffee machine.1. To slow the growth of bacteria from rice, scoops should be stored using the following methods:a. In food grade sanitizer solution or b. Ice water--Operator replaced them with clean scoops.* Bulk food measuring scoops are not stored properly, food debris on the scoops.Please make sure bulk food scoops are stored/handled properly to prevent contamination of the bulk food items.*Bulk food containers inside the side buckles had food debris built in them, they were not in clean/sanitary condition. Please make sure food containers are handled properly and kept in clean and sanitary condition.* Couple of food containers were not stored properly in the walk-in cooler. Bottom of the container was touching food item. Discussed with the operator onsite proper storage of food and food container in the coolers. Please make sure food storage protocols are reviewed with staff.
- 09. Are chemicals stored and handled in a safe manner?
- Sanitizer spray bottles were not labelled. Please make sure sanitizer spray bottles are clearly labelled to identify their contents, and in such a manner as to prevent the contamination of any food or food area.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Noted during the inspection that staff left ground lamb package out in room temp. to prep the food, rest of the ingredients were not ready to prep the recipe. It was under the 2 hrs. period. Package put back into the cooler to prep the recipe later until all ingredients are ready.Please make sure high-risk food are stored and handled properly and temp. control is in place.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher Sani cycle was not working during the inspection. There was no sanitizer coming through the pipe.Corrected during the inspection. Concentration of the Sani cycle was measured at 100ppm Chlorine. Please make sure dishwasher Sani cycle is tested daily and add into the daily checklist to make sure dishwasher is operational at all times.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Surface of the wood board in the kitchen where the orders were placed was not in good repair.
- 23. Is the facility maintained in a clean and sanitary condition?
- Please make sure cleaning of the following areas are completed. *Bulk food container side buckles had food debris built up, they were not in good sanitary condition. *Bottom shelf of the stainless-steel food prep table was not in clean condition.* Food debris and ice built up on the floor in the walk-in freezer.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
3 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?
- 2 of the light covers in the kitchen cook line were broken. *Please make sure light covers are replace or light bulbs are shatter proof.Service counter at the cook line was not in good repair. *Please make sure it is repaired, resurfaced.
- 23. Is the facility maintained in a clean and sanitary condition?
- * Please organize the kitchen and office area, most of the front area stuff was brought to the kitchen and office due to pest management.***Please clean and organize the area.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning is required for the following areas.*Exhaust filters. Grease built upPlease make sure cleaning is done.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quat Sanitizer solution concentration was measured 0ppm. Corrected during the inspection. Operator prepared new solution during the inspection. New solution was measured at required range 200ppm.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Some of the food/ spice containers stored at the front counter under the paper towel and soap dispenser. Corrected during the inspection. Operator moved them away from the paper towel and soap dispenser.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bag of onion was stored directly at the floor by the back door.Corrected during the inspection. Operator placed a rack under the bag to keep the of onion away from the floor.Open canned foods continued to be stored in cans. *Please make sure unused canned food items are stored in food grade containers after they were opened.Broken food containers in the facility which food items were currently stored in them. Corrected during the inspection. Discarded during the inspection. *Please make sure all broken containers are discarded and replace to prevent any contamination of the food and prevent any physical injuries.Some of the food items/ dessert left container left opened in the walk-in cooler.Corrected during the inspection. *Please make sure food containers are properly covered in the walk-in cooler or coolers to prevent any spills and contamination of the food.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Improper scoops without handles are used for measuring of the bulk food.*Please make sure any dispensing scoops used for bulk food items have handles to prevent to contamination of the food.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 2 of the light covers in the kitchen cook line were broken. *Please make sure light covers are replace or light bulbs are shatter proof.Service counter at the cook line was not in good repair. *Please make sure it is repaired, resurfaced.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Broken containers were used for storing dry and cooked food. Corrected during the inspection. Operator discarded broken container. *Please make sure all equipment and storage containers are in good repair.Plastic scoop in the flour was not in clean sanitary condition. *Corrected during the inspection. Operator put the scoop in the dishwashing sink for washing.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning is required for the following areas.*Exhaust filters. Grease built up*Dust built up on the ceiling surface by the cooking area and dishwashing area.Please make sure cleaning is done.
- 23. Is the facility maintained in a clean and sanitary condition?
- * Please organize the kitchen and office area, most of the front area stuff was brought to the kitchen and office due to pest management.***Please clean and organize the area.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- * Please organize the kitchen and office area, most of the front area stuff was brought to the kitchen and office due to pest management.***Please clean and organize the area.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
6 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Rice scoop stored above the rice cooker. COMPLETE THE FOLLOWING:1. To slow the growth of bacteria from rice, scoops should be stored using the following methods:a. In sanitizerb. Ice water
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- *Some of the food containers stored directly contact with the floor in the cooler. Corrected during the inspection. Operator properly stored them on the shelf.*Some of the food containers left without lids in the walk-in- cooler and freezer. Corrected during the inspection. Operator placed all the lids and stored them properly in the walk- in freezer as well as the walk-in- cooler.
- 09. Are chemicals stored and handled in a safe manner?
- Sanitizer bottle was not labelled. Corrected 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?
- Caulking at the 2-comp. sink in the kitchen was not in good repair. Please clean and recaulk the surface.
- 23. Is the facility maintained in a clean and sanitary condition?
- *Dust accumulation on ceiling mainly in the kitchen and grill area. Please clean it.* Please organize the kitchen and office area, most of the front area stuff was brought to the kitchen and office due to pest management.***Please clean and organize the area.
- 23. Is the facility maintained in a clean and sanitary condition?
- Tamarind pulp from the tamarind sauce was left under the dishwashing area. It was rotten and discarded during the inspection by the operator. Please make sure food wastes are discarded properly to prevent the pest issues.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?