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Mumbai Bites - EDM-1122

C - 1214 9 Avenue SE Calgary AB T2G 0T1 · Food - Mobile Vendor

22 inspections

  1. Demand Inspection

    0 infractions

  2. Demand Inspection

    0 infractions

  3. Demand Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Expired chlorine test strips.- Acquire test strips.
  4. Monitoring Inspection

    0 infractions

  5. Demand Inspection

    0 infractions

  6. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizing solution observed to be more than 200ppm of chlorine sanitizer, operator was asked to open the package of chlorine test strips and test the sanitizer solution until it reached 100ppmEnsure all cleaning cloths are submerged in a sanitizer solution when they have been used and not currently in used.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Repeat ViolationSamosas were being par cooked, samosas measured to be in compliance temperatures, however sitting above the oil to kept heated. Ensure Samosas are being cooked within 2 hours as they are still considered raw when par cooking. Discard after two hours or fully cook and hot hold to 60 degrees CPrevious ViolationFood was being pre-cooked and then held at room temperature. Internal temperature of samosas measured 35 degrees Celsius.Samosas were discarded.
  7. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food was being pre-cooked and then held at room temperature. Internal temperature of samosas measured 35 degrees Celsius.Samosas were discarded.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink was inaccessible for handwashing. Please ensure the hand sink is accessible for handwashing at all times.
  8. Demand Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The operator was not able to demonstrate proper use of the multiple-compartment sink for dishwashing purposes. Specifically, the proper sanitizing step was not followed, as required. The inspector walked through with the operator on how to properly use the sink for sanitization. As discussed, please ensure to fully submerge all dishes, utensils, and equipment in a 100-ppm chlorine concentration by following this ratio: ½ teaspoon of bleach per liter of water. Use test strips to confirm the chlorine concentration. The operator demonstrated adequate understanding of the proper dishwashing method afterwards.
  9. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food was being pre-cooked and then held at room temperature. Internal temperature of samosas measured 35 degrees Celsius.Samosas were discarded.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Garbage was present in the basin of the hand wash sink.The hand wash sink must be clear of obstructions at all times in order to accommodate handwashing.
  10. Demand Inspection

    2 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • No hot holding temperature 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?
      • Water was leaking from under the truck.
  11. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No test strips
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Home depot boxes used to store open food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 26.8*C cooked chicken in cooler
  12. Demand Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine Sanitizer measured at 10ppm. Operator knowledge was that 10ppm is the proper concentration. Sanitizer remade to be 100ppm. Test strips available.
  13. Risk Management Inspection

    0 infractions

  14. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • When asked about manual dishwashing procedures, the operator was unable to demonstrate adequate knowledge.The operator was educated on the critical role of the final sanitizing step in ensuring proper dishwashing hygiene. Please make enough sanitizer solution in the last basin with the concentration measuring at 100 ppm (chlorine) or 200 ppm (quat) to submerge and sanitize dishes for a minimum of two minutes. Allow all dishes to air dry after sanitizing.
  15. Demand Inspection

    1 infraction

    • 14. Does the mobile food vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Unsatisfactory Water Sample. Water sample collected on April 11th, 2025, came back unsatisfactory as Total Coliforms were present in the sample.Please clean and sanitize the water system, refill with potable water, and re-sample.
  16. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cauliflower, rice , onion, butter chicken were hold in ambient temperature. Corrected during the inspection. All food items portioned in small containers and placed in cooler.
  17. Demand Inspection

    0 infractions

  18. Demand Inspection

    0 infractions

  19. Demand Inspection

    0 infractions

  20. Risk Management Inspection

    0 infractions

  21. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature in the upright cooler was measured 7-10 degrees C. The freezer below initially measured at 0-1 degree Celsius, but after the cooler was adjusted the temperature was measured at approximately -20C. There was no food stored in the cooler or freezer at the time of visit. Coolers intended for perishable food storage must be capable of maintaining a temperature of 4C or less.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel dispenser available at the handwashing sink. A stack of was provided instead. Additionally, the liquid soap provided at the hand sink was intended to be used in a wall mounted soap dispenser and was not easy to use without a dispenser.- Please install a paper towel dispenser at the handwashing sink. - Replace pump soap or install a wall mounted dispenser.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cleaning required on rack n roll and trays, and inside of the chest freezer. - Please clean and maintain in a clean and sanitary condition at all times.
  22. Monitoring Inspection

    0 infractions