Rasoi East Indian and Sweets
120 - 8560 8A Avenue SW Calgary AB T3H 1T1 · Food - General
5 inspections
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Spray bottle of bleach sanitizer had a concentration of 0 ppm. Corrected during inspection
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Cut raw carrot left on the shelving with clean dishes. Carrot was discarded
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Large container of milk left out at room temperature to make yogurt. Cease production of yogurt until procedures has been assessed by a health inspector
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Front display cooler measured at 8CCold foods are to maintain a temperature of 4C or below
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Container of frozen spinach was placed in warm water to thaw.Properly thaw frozen items by running under cold running water or in the refrigerator overnight
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Container of frozen spinach was placed directly in the back hand sinkAll hand wash stations are to be kept free and easily accessible at all times
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Dust accumulation on ceiling tiles by diffusers2. Build up under cooler door handles
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Bucket of chlorine sanitizer had a concentration of 0 ppm. Corrected during inspection. Bucket of sanitizer is to be changed every 4 hours or when visibly dirty
- 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?
- No pest control records available**Pest control company has been contacted. Please provide health inspector with a copy of the pest control records**
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
9 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizer available at the time of inspection
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Large bowl of garlic and ginger placed directly under paper towel and soap dispensers located at the 2 compartment sink
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Large pot of milk left at room temperature to cool to make yogurtCease the production of yogurt until process has been assessed by a health inspector
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No sanitizer test strips available.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Front hand wash station was not fully assembled
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel dispenser at the cook line hand wash station was emptyEnsure all hand wash stations are equipped with hot and cold running water, liquid soap, disposable paper towels, and a garbage bin
- 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?
- No pest control records available
- 20. Do food handlers at the facility have adequate food safety training?
- Additional food safety training required. Staff on site did not have adequate food safety knowledge
- 23. Is the facility maintained in a clean and sanitary condition?
- Dust accumulation on ceiling tiles by vents and fans
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
2 infractions
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Untreated raw woods shelves were noted in the dry storge area.Treat or paint the untreated raw shelves.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Deep grooves were noted on the prep cooler cutting board.Resurface or replace the cutting boards.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?