Punjabi Tadka
503 - 4656 Westwinds Drive NE Calgary AB T3J 3Z5 · Food - General
3 inspections
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Bleach sanitizer solution prepared in the spray bottle was too strong and tested >200 ppm at the time of inspection.- Solution was diluted with water and concentration tested at 100 ppm.- Operator was instructed to mix half to one teaspoon (2 to 5 ml) bleach into one litre water to get appropriate concentration.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Containers of open sweet chili sauce and soy sauce were observed stored at room temperature, despite label indicating that refrigeration is required after opening. - Ensure to store all food items as per manufacturer's instructions.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Operator was not able to demonstrate proper use of the 2-compartment sink for dishwashing purposes. Proper sanitizing step was not being followed.- Operator was informed on how to properly use the 2-comp sink for sanitization. Operator was also instructed to establish one-way flow of dirty to clean utensils.- Ensure to fully submerge all dishes, utensils, and equipment in the available 100-ppm chlorine solution for atleast 2 minutes to sanitize.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Raw wooden base used underneath the flour mixer was visibly soiled.- Please remove or paint the paint so that surfaces are smooth, nonporous and easily to clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Ceiling tiles and air vents above the food preparation area in the back kitchen were visibly dirty, with dust and soot buildup.- Please clean air vents and ceiling tiles.2. Dust and grease build-up on all the ventilation hood in the back kitchen.- Please clean ventilation hoods and include routine cleaning in cleaning schedule.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions