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Quality Tiffin & Snacks

360 - 10980 38 Street NE Calgary AB T3N 1Z2 · Food - General

5 inspections

  1. Demand Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Plastic bowls without a handle were used as scoops and stored inside the bulk food containers. Replace the bowls with a scoop that has a handle and stored with the handle upright to avoid contamination of food.**The plastic containers were removed from the bulk products during the inspection. Please obtain scoops with handles.2. Several food products in the dry storage area were observed without lids or other protective coverings. Ensure all food items are stored in covered containers or kept in original packaging with package securely closed to protect against contamination and attraction of pests.**Please cover or seal all food products.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Soup measuring 40°C was found stored in the lower prep cooler. Placing hot food into the cooler can raise the ambient temperature of the unit and potentially cause other foods to enter the temperature danger zone, increasing the risk of bacterial growth. Ensure proper cooling procedures are followed by cooling soups from 60°C to 20°C within 2 hours, and then from 20°C to 4°C or below within the next 4 hours. Approved cooling methods include using an ice bath while stirring frequently, portioning food into shallow containers, and leaving containers uncovered or loosely covered while stirring frequently during the cooling process.**The soup container was removed from the cooler for further cooling, by placing it in cold water while stirring frequently, during the inspection.2. Cooked rice was found cooling at room temperature and measured at 23°C. Ensure the rice is cooled or hot held using appropriate procedures. Rice held at temperatures within the danger zone can support the growth of harmful bacteria, increasing the risk of foodborne illness.**Rice was transferred into a shallow customer container, covers and placed in the cooler during the inspection.
    • 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?
      • Pest control service reports were not available at the time of inspection. Ensure the service provider provides the report after each service for showing the report upon request by an inspector. **Maintain and provide pest control reports
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ventilation canopy was found to have accumulation of grease/dirt. Ensure the canopy components are cleaned and maintained on a regular schedule to prevent the buildup of grease and debris.Please clean.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine-based surface sanitizer in a spray bottle measured 0 ppm. A fresh solution measuring 100 ppm was prepared onsite.
    • 09. Are chemicals stored and handled in a safe manner?
      • The spray bottle containing chlorine based surface sanitizer was not labelled. Label all chemical bottles to identify their content
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. A bowel of cooked rice was observed at room temperature measuring 29C (discarded). 2. A pot of shahi paneer Curry was observed at room temperature measuring 34C (discarded)High risk foods must be stored away from the temperature danger zone. Stored cold at 4C or less or hot at 60C or above.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Manual dishwashing procedures were not being followed. Dishwashing staff were observed washing dishes without a sanitizing step.Dishwashing must follow proper 3-compartment sink method: wash, rinse, and sanitize using an appropriate sanitizer at the correct concentration.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Obtain chlorine test strips for verifying the concentration of sanitizer in use.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink in the kitchen next to the entrance was obstructed with a counter table and pail of flour. The sink had no soap or paper towel. Remove all items obstructing the handwashing sink. The sink must remian accessible at all time and fully supplied with running cold and hot water, soap and paper towel in a dispenser.
  4. Risk Management Inspection

    0 infractions

  5. Initial Inspection

    1 infraction

    • 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?
      • There is a gap at the bottom of the back exit door.Please install weather stripping to prevent the entry of pests.