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Mumbaaayi

3110 & 3120 - 4100 109 Avenue NE Calgary AB T3N 2J1 · Food - General

3 inspections

  1. Risk Management Inspection

    0 infractions

  2. Initial Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer in a spray bottle measured over 200 ppm.100 ppm chlorine sanitizer was prepared 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 was not equipped with chemicals such as detergent and rinse agent. Connect the dishwasher with chemicals for cleaning. Dish soap was available for cleaning dishes manually at the 3-compartment sink.
    • 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) There were inadequate shelving units for the walk-in cooler.Two more shelves are on order. A receipt was provided during the inspection. Ensure there is adequate shelving for storing food at least 6 inches off the floor.2) Lighting was dim in the walk-in cooler.Provide adequate lighting.
  3. Demand Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer in a spray bottle measured over 200 ppm.100 ppm chlorine sanitizer was prepared during the inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles that contained floor cleaner and surface sanitizer were not labeled to indicate their contents.Label all chemical bottles.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) A probe thermometer was not available.Provide a probe thermometer that can measure between 0C to 100C.2) The line cooler was not operational. A cable was required from the electrician.Ensure that the cooler is capable of maintaining perishable foods at 4C or less.
    • 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 was not equipped with chemicals such as detergent and rinse agent. A maximum temperature of 63C was reached in the final rinse cycle. The dishwasher stopped functioning after 2 cycles.Connect the dishwasher with chemicals for cleaning. Repair the dishwasher and ensure that the sanitizing temperature reaches at least 71C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1) Chlorine test strips were not available for surface sanitizers.Provide chlorine test strips.2) Testing equipment was not available for monitoring the high temperature dishwasher.Provide testing equipment such as a probe thermometer with max registering function. Monitor the dishwasher daily at plate level.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) There were no handwashing supplies at the hand sink in the front service area.Provide liquid soap and paper towels in suitable dispensers.2) Automatic soap dispensers in washrooms were not equipped with batteries. Provide batteries so that soap can be dispensed.
    • 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) There were no shelving units in the walk-in cooler.Provide adequate shelving for storing food at least 6 inches off the floor.2) Lighting was dim in the walk-in cooler.Provide adequate lighting.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The prep sink and kitchen floor were dirty with debris.Clean all surfaces thoroughly.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • The revised plan was not submitted to AHS for review.