New Gurkha Indian Restaurant and Bar
4005 Gateway Boulevard NW Edmonton AB T6J 5H2 · Food - General
4 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
13 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- **-Sanitizing solution measured 0ppm chlorine. Ensure sanitizing solution is always at required 100-200ppm concentration and changed regularly.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- **-Wet dirty cleaning cloths were left on counter. Cleaning cloths must be stored in a sanitizing solution.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- **-A food handler was observed to have washed hands and while drying with paper towel, the said handler moved a dirty garbage bin aside and later continued drying without rewashing hands. The food handler was corrected and asked to rewash hands.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- **-Cut onions, bell peppers and cabbage were stored in display cooler such that the side of a smaller food container was in direct contact with the cut veggies. Eggs was stored on cut cabbage. Please use separate clean containers for each food item in the display cooler to maintain food safety.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- **-Scoops with high touch surfaces(handle) were stored in contact with bulk food supply. Remove and store scoop outside food containers to prevent cross-contamination.
- 09. Are chemicals stored and handled in a safe manner?
- **-Spray bottle seen on the food prep table was not labelled. Food handler mentioned it was just water. All containers must be labelled clearly to identify their content and in such a manner to prevent the contamination of food and food area.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- **-Handwashing sink in the kitchen had no cold running water, as the supply was shut off under the sink. Operator was asked to turned-on cold-water supply. Ensure there is hot and cold running water 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?
- **-Duct tape was used to hold ceiling boards from falling apart. All surfaces in a kitchen and for food storage must be smooth, cleanable, non-absorbent, and durable. Repair or replace ceiling boards.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- **-Dirty wet mop was resting beside the dishwashing sink, with the mop touching the inside of the sink. Operator asked to put mop away from sink, and to clean and sanitize dishwashing sink. Keep mops away from contaminating other surfaces.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- **-Two plastic food containers in the utensil’s storage area were cracked and in disrepair. please discard cracked food storage containers.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- **-Dirt and grime buildup on brown wood cutting boards, repair, clean and sanitize or replace cutting boards.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- **-Heavy grease and grime buildup on exhaust canopy on cookline. Degrease, clean, and sanitize exhaust hood.**-Mechanical dishwasher had scale buildup and mineral deposit. Descale heating element on dishwasher.
- 23. Is the facility maintained in a clean and sanitary condition?
- **-Walls and Ceiling had buildup of dirt, grease, and grime. All surfaces in a kitchen and for food storage must be smooth, cleanable, non-absorbent, and durable. Cleaning required.**-Cleaning required for child highchairs and washrooms due to accumulation of dirt and grime.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Demand Inspection
7 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- **- do not stack food items unless there is a barrier in between. The bottom of one container cannot be in direct contact with the food stored beneath. Ensure all foods are covered in cold storage and protected from potential contamination.**- do not stored the scoops in such a manner that the dirty handle is in direct contact with foodstuffs.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- **- do not store utensils with the eating end or the business end in a manner that one must touch the food surface to grab the utensil. Store utensils with the handles stored up so that only the handles are touched by staff.
- 09. Are chemicals stored and handled in a safe manner?
- **- ensure all spray bottles are labeled to disclose contents (front kitchen/cook 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?
- **-improperly finished surfaces noted in several places - all surfaces in a kitchen should be smooth, cleanable, and non absorbent. Please repair/refinish/remove: -Do not use duct tape to repair shelving doors (waiter area) -remove cardboard and refinish the raw wood (walk-in cooler) -OSB (oriented strand board) or chip wood board was used in the kitchen under the microwave (cook line) not permitted -unfinished drywall by the walk in cooler and chest freezer (back kitchen).
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- **Cleaning required: -wooden chopping block tables in front and back kitchen x3 -the single burner stove handles and top -the fuzz and dirt on the ceiling of the walk in cooler - all doors and handles of all food equipment
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- **-long skinny cutting boards on 2 different counter coolers is pitted, overworn, and no longer in good condition, please replace
- 23. Is the facility maintained in a clean and sanitary condition?
- **Cleaning required: -floors in hard to reach areas -small storage room (shelving, floors, door) in back kitchen next to walk in cooler -small storage room in the basement (floors, light switch, doors, walls) - urinal men's washroom -child high chairs
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?