Petu Indian Curry and Kabab
5 - 10015 Oakfield Drive SW Calgary AB T2V 1S9 · Food - General
7 inspections
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer solution was too strong. Fresh solution made measured at appropriate concentration.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cooked chicken curry was observed cooling in approximately 8–10 food-grade pails at a temperature of 40-45°C. Proper cooling methods were discussed with the operator. The operator was instructed to use food-grade containers with a larger surface area to facilitate rapid cooling. The pails currently in use have less surface area and greater depth, which can create internal warm zones that may promote bacterial growth.The operator stated that he will purchase large, shallow stainless-steel containers to quicken the cooling process for cooked chicken.In the meantime, the operator indicated that he will use the ice-immersion method.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The packaged milk cream was stored near to the cooking line, internal temperature was measured at 12C. Ensure all the perishable items are stored/maintained at 4C or below. Package was moved to prep cooler onsite.
- 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. The surfaces of the walk-in cooler shelves and the wooden shelves in the back storage area are damaged and are not smooth or easily cleanable.Please resurface/paint to ensure the surfaces are smooth, non-absorbent, and easily cleanable.2. Baseboard below the dishwashing sinks were coming out/loose at some points. Please repair.3. Light in the walk-in cooler was dim, inadequate. Please replace the light.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning required on the shelves and floor of the walk-in cooler and the walk-in freezer.Behind the cooking lineUnder the prep cooler/counters.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- a) cleaning clothes were kept on prep counters after use in the back prep area.b) Concentration of chlorine in sanitizer spray bottle measured 10 ppm, located in bar area.Requirement:a) Ensure that cleaning clothes are soaked in sanitizer solution in between use.b) Ensure that concentration of chlorine is maintained at 100 ppm in sanitizer solution.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Staff moped the floor and then approached to touch the food equipment without washing hands.Requirement:Ensure that hands are washed after touching any contaminated item/surface or raw meat.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Raw shelled eggs were stored on the upper shelf above cooked tandoori chicken stored below in walk in cooler.Requirement:Store raw eggs in the bottom shelf not above the cooked/ready to eat food to prevent cross contamination.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Concentration of chlorine during sanitizer cycle was not verified as required and no written records of verification were maintained.Requirement:-Verify concentration of chlorine during sanitizer cycle on daily basis.-Maintain written records of this verification in the log sheet provided.
- 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?
- a) Mice droppings were noted in dry storage room near the wall behind empty milk crate.b) Pest control inspection available on site was from May/2025.Requirement:a) Clean and disinfect the affected area.b) Seal all entry points for mice.c) Get pest control inspections done on monthly basis.
- 23. Is the facility maintained in a clean and sanitary condition?
- a) Accumulation of dirt and debris at the rolling glass door of walk-in cooler opening in the kitchen.b) Floor was wet due to water dripping from the sink in back prep area.Requirement:a) Clean the above noted area.b) Keep floor clean and dry.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
5 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Raw meat was stored along with cooked meat in prep cooler located in the kitchen.Requirement: Ensure that raw meat is stored apart from any other food to prevent cross contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Samosas were stored in used grocery bag in one of the chest freezers.Requirement:Ensure that samosas are not stored in used bags to prevent contamination.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 10 ppm concentration of chlorine was achieved during sanitizer cycle.Requirement:Ensure that 100 ppm concentration of chlorine is achieved during sanitizer cycle.Machine was primed and 100 ppm concentration of chlorine was achieved during inspection.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Concentration of chlorine during sanitizer cycle was not verified as required and no written records of verification were maintained.Requirement:-Verify concentration of chlorine during sanitizer cycle on daily basis.-Maintain written records of this verification in the log sheet provided.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- No hot water supply was available at any of the plumbing fixtures.Operator stated that technician was onsite for repairs and hot water supply was turned off, and he forgot to turn it on.Requirement:Ensure that hot and cold-water supply is available at the plumbing fixtures all the time.Hot water supply was turned on during inspection.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning cloth was kept on the prep counter after use in the kitchen.Requirement:Soak cleaning cloth in sanitizer solution in between use.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Raw meat was stored along with other foods: samosas and other cooked food in one chest freezer.Requirement: Ensure that raw meat is stored apart from any other food to prevent cross contamination.
- 09. Are chemicals stored and handled in a safe manner?
- No label was provided on sanitizer spray bottle located in front prep area.Requirement:Provide label on sanitizer spray bottle to identify its contents.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of a food item containing cheese stacked on prep cooler insert was 13.5CRequirement: Ensure that perishable foods under refrigeration are stored at 4 C or less-Do not stack food containers on prep cooler inserts to prevent temperature abuse.- Food item at 13.5C was discarded.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
0 infractions
- Demand Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning clothes were kept on counters after use.Requirement: Soak cleaning clothes in sanitizer solution in between use.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No ready to use sanitizer solution was provided for surfaces.Requirement:-Provide ready to use sanitizer solution.- Bleach solution was made and provided during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- a) No probe thermometer was provided to verify cooking and hot holding temperatures.b) Temperature of display cooler located in front area was 11 C.Requirement:a) Provide probe thermometer.b) Ensure that temperature of the cooler is maintained at 4 C or less.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Rack shelves in dry storage room were heavily rusted making surface rough trapping dirt and lined with cardboard.Requirement:All surfaces must be smooth, washable and non-absorbent.-Ensure that shelves are refinished to have smooth surface.-Do not line shelves with cardboard.
- 23. Is the facility maintained in a clean and sanitary condition?
- a) Dirt and dust on prep counters in the kitchen.b) Washroom was dirty.Requirement:Clean the above noted areas.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?