Mumbai Local Modern Indian Cuisine
837 8 Street Canmore AB T1W 2B7 · Food - General
5 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Spray bottles that were present may have had cleaner? rather than sanitizer in bottles and active sanitizer was not measured. Ensure surfaces are sanitized with an approved sanitizer after washing/rinsing. One option is to use 1/2 tsp bleach in one litre water for appropriate surface sanitation.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Laser thermometer used for temperature checks is not accurate. Ensure thermometer is accurate; verify with other calibrated thermometers.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Insert fridge had food (yogurt, garnishes) initially measured at 7-8C. Fridge thermostat reading above 40F (46-47F). Top of fridge may have been open during the inspection. Cover for fridge is heavy/not easy to open and close and may be kept open frequently. Food temperature came down to 6C during inspection when lid was closed.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Gravy/sauce in large 5gal bucket in back storage area prepared on Mar 22 measured at an internal temperature of 16C. Discarded. Ensure items are cooled quickly to refrigerator temperature (4C); within 4 hours. Use large pot and an ice-water bath.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Sanitizer concentration in dishwasher was at approximately 50ppm rather than 100ppm. Ensure sanitizer is at adequate concentration and ensure dishes are sanitized.
- 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?
- Sweep at back door is damaged/bent. Replace or repair door sweep so pests do not enter facility.
- 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 few cracked tiles on floor by rice cooker. Tiles on-site for replacement. Ensure floor remains smooth/easily cleanable.
- 23. Is the facility maintained in a clean and sanitary condition?
- Some cleaning is required: -In back storage area under shelves and crates.-By back doorsEnsure all areas are maintained in a clean and sanitary condition.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
0 infractions
- Demand Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The walk-in-cooler was at 9C. To be below 4C so it can keep foods at 4C or less. No foods were in walk-in-cooler at this time.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
0 infractions