Rasoi East Indian Restaurant
1135 - 4250 109 Avenue NE Calgary AB T3N 1Z3 · Food - General
11 inspections
- Risk Management Inspection
7 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Yogurt was prepared using the backslopping method.Do not use yogurt from the previous batch to prepare a new batch.Revise the procedure for preparation of yogurt and submit to AHS for assessment.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1) Packaged foods were stored on the floor of walk-in units.Store foods at least 6 inches off the floor.2) Lemon juice was stored in spray bottles. There was no evidence that these spray bottles were food grade.Use food grade containers for food storage.3) A fly strip with dead flies was hung above a bag of potatoes.Do not hang fly strips above food, food equipment or any food service-related items.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There was no warm running water at one of the hand sinks in the women's washroom. Water measured maximum 11C.Repair the hand sink and ensure that the water temperature is comfortable for handwashing.
- 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 were gaps on the bottom perimeter of exterior glass doors in the banquet hall.Seal gaps to prevent the entry of pest.
- 20. Do food handlers at the facility have adequate food safety training?
- February 24, 2025There were more than 6 food handlers working at the time of inspection. No one was able to provide an approved food safety certificate upon request.February 25, 2026The food handlers on-site did not have approved food safety training. When there are 6 or more food handlers working, at least an individual with care and control of the food establishment that had completed approved food safety training must be on-site. Owners of more than one food establishment must have a separate manager with approved food safety training at each location.
- 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) A wooden shelf under the microwave was covered with duct tape.Remove duct tape and properly repair or replace the shelf. Surfaces must be smooth, non-absorbent to moisture and easy to clean.2) Shelving units in the kitchen had untreated wood on the edges.Seal untreated wood.3) The light switch cover for the walk-in cooler was repaired with tape.Properly repair or replace the light cover.4) Water was dripping from the water heater onto the dish pit.Repair the water heater and stop the leak.5) There was duct tape along the dish pit and wall joints in the dishwashing area.Remove duct tape and seal the joints properly.6) The Budlight cooler in the front service area was lined with aluminum foil.Remove aluminum foil. Shelf liners that are easily washable can be used.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1) The portable worktable by the stove was dirty with food splatter.Clean the worktable.2) The paper towel dispenser at the back kitchen hand sink was repaired with tape.Properly repair or replace the paper towel dispenser.3) A cupboard door had broken off in the bar.Repair the cupboard door.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Demand Inspection
12 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Hydro sulphite of soda was used in preparing jalebi. The product did not meet the Canadian's Food Inspection Agency (CFIA)'s labeling requirements as the manufacturer's contact information was not available. In addition, there was no indication that the product can be used for human consumption.Cease the use of this product in food preparation and discard all foods prepared with this product.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A pail of chlorine sanitizer measured over 200 ppm.100 ppm chlorine sanitizer was prepared during the inspection.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Wastewater from the janitorial bucket was discarded in a dishwashing sink.Use the mop sink to empty the janitorial bucket.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1) A cell phone and a water bottle were stored on a food preparation surface.Personal items were placed in a separate area for storage during the inspection. Clean and sanitize the food preparation surface.2) Packaged foods were stored on the floor of walk-in units.Store foods at least 6 inches off the floor.3) An open tray of sweets was being displayed on the display case.Protect open foods from customer contamination.4) Lemon juice was stored in spray bottles. There was no evidence that these spray bottles were food grade.Use food grade containers for food storage.5) A fly strip with dead flies was hung above a bag of potatoes.Do not hang fly strips above food, food equipment or any food service-related items.
- 09. Are chemicals stored and handled in a safe manner?
- Spray bottles that contained a glass cleaner and a degreaser were not labeled to indicate their contents.These spray bottles were labeled during the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) Minced garlic and coriander were kept at room temperature. The internal temperature of food measured 21.5C.2) Unsalted butters were stored without temperature control. Butters measured 21.3 and 22.5C. These foods were placed under refrigeration during the inspection.Do not keep perishable foods in the temperature danger zone (4 to 60C).
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1) There were no paper towels at the hand sink in the back kitchen.The paper towel dispenser was stocked during the inspection.2) The hand sink by the dishwashing area was obstructed by janitorial equipment.Janitorial equipment was removed from the hand sink during the inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There was no warm running water at one of the hand sinks in the women's washroom. Water measured maximum 11C.Repair the hand sink and ensure that the water temperature is comfortable for handwashing.
- 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 were gaps on the bottom perimeter of exterior glass doors in the banquet hall.Seal gaps to prevent the entry of pest.
- 20. Do food handlers at the facility have adequate food safety training?
- February 24, 2025There were more than 6 food handlers working at the time of inspection. No one was able to provide an approved food safety certificate upon request.February 25, 2026The food handlers on-site did not have approved food safety training. When there are 6 or more food handlers working, at least an individual with care and control of the food establishment that had completed approved food safety training must be on-site. Owners of more than one food establishment must have a separate manager with approved food safety training at each location.
- 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) A wooden shelf under the microwave was covered with duct tape.Remove duct tape and properly repair or replace the shelf. Surfaces must be smooth, non-absorbent to moisture and easy to clean.2) Shelving units in the kitchen had untreated wood on the edges.Seal untreated wood.3) The light switch cover for the walk-in cooler was repaired with tape.Properly repair or replace the light cover.4) Water was dripping from the water heater onto the dish pit.Repair the water heater and stop the leak.5) There was duct tape along the dish pit and wall joints in the dishwashing area.Remove duct tape and seal the joints properly.6) The Budlight cooler in the front service area was lined with aluminum foil.Remove aluminum foil. Shelf liners that are easily washable can be used.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1) The probe thermometer was unclean with debris and dust.Clean and sanitize the probe thermometer.2) There was dust buildup in the disposable container with test strips and a probe thermometer.Replace the disposable container.3) A vegetable peeler in a jug was dirty with old food debris. There was debris on the bottom of the jug.Clean and sanitize the jug and all utensils inside.4) The portable worktable by the stove was dirty with food splatter.Clean the worktable.5) The paper towel dispenser at the back kitchen hand sink was repaired with tape.Properly repair or replace the paper towel dispenser.6) Cutting boards were stored on the floor of the dry storage area.Cutting boards were cleaned and sanitized and stored off the floor during the inspection.7) A cupboard door had broken off in the bar.Repair the cupboard door.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Risk Management Inspection
2 infractions
- 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?
- *** Repeat violation Feb 24 2025***There were gaps under exterior doors in the banquet hall. Please replace sweep and remove any gaps.
- 20. Do food handlers at the facility have adequate food safety training?
- *** Repeat violation***There were more than 6 food handlers working at the time of inspection. No one was able to provide an approved food safety certificate upon request.Provide food safety certificate to the public health inspector. A food establishment must have at least one certified manager or supervisor on-site when six or more food handlers are working.
- 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?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorine based sanitizer was measured at 1000 ppm. A fresh solution measuring 100 ppm was made onsite. Please keep chlorine-based sanitizer at food safe at a 100 ppm around the kitchen.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- *** Repeat violation Feb 24 2025***Sanitizer test strips for chlorine were not provided. Please obtain.
- 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?
- *** Repeat violation Feb 24 2025***There were gaps under exterior doors in the banquet hall. Please replace sweep and remove any gaps.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- *** Repeat violation Feb 24 2025***A cloth upholster chair was behind the sweets counter. Please remove as it is not in a condition that is easily washable/cleanable.
- 20. Do food handlers at the facility have adequate food safety training?
- *** Repeat violation Feb 24 2025***There were more than 6 food handlers working at the time of inspection. No one was able to provide a food safety certificate upon request.Provide food safety certificate to the public health inspector. A food establishment must have at least one certified manager or supervisor on-site when six or more food handlers are working.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- *** Repeat violation Feb 24 2025***Small food-grade containers with no handles were stored inside the bulk food container.Containers were removed from the storage bin at the time of inspection. Please use scoops with handles.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
14 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A ready to use surface sanitizer was not provided in food prep areas. Please ensure that surface sanitizer is provided at stations were open foods are handled.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 1) Foods (bag of onions) were stored on the floor. Store foods at least 6 inches off the floor and in a sanitary manner.2) Staff drinks were stored on food prep counters next to foods being processed. Keep personal items and staff food/drinks in areas that will not contaminate food, food equipment, and food processing areas.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1) Sweets stored on top of display cooler in customer area were not protected against customer contamination. Install sneeze guard or keep foods covered.2) Staff personal items were stored on shelf for clean food equipment. Provide a separate area away from food areas where staff can store their personal items.3) Dirty aprons were left on top of packaged foods on dry storage shelf. Place dirty aprons into hamper.4) Foods in the walk-in cooler were covered with sheet pans. Please obtain properly sized lids for food containers/pails.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) There was a large amount of perishable foods stored out at room temperature, some of which staff stated they were being cooled. A pail of paneer in front of the cook line measured 21C, pans of rice @ 22-25C; deep fried fish @ 24-29C; noodles @ 27C; deep fried meat @ 24C (all destroyed). Keep perishable foods at 4C or lower, or 60C or higher. Practice quick cooling methods.2) There were several boxes of concentrated milk solids thawed at room temp overnight. Internal temp of product measured 21C (all destroyed). Thaw product in cooler, under cold running water, or part of cooking process.3) The probe thermometer provided was not accurate and was reading 32C at 21C room temp. Please replace or recalibrate.4) Vegetable pakora in hot holding cabinet measured 45C (destroyed). Store hot perishable foods at 60C or higher.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Cooking equipment (wok) was rinsed and cleaned with water outside behind the restaurant. Ensure that all food equipment are properly washed, rinsed and sanitized inside the restaurant at the dishpit.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Sanitizer test strips for chlorine were not provided. Please obtain.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1) The soap dispenser at the hand sink near the dishwasher was empty. Please restock.2) Paper towels were not provided at the bar 2 comp sink. Please provide paper towels in a suitable dispenser.
- 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 were gaps under exterior doors in the banquet hall. Please replace sweep and remove any gaps.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- A cloth upholster chair was behind the sweets counter. Please remove as it is not in a condition that is easily washable/cleanable.
- 20. Do food handlers at the facility have adequate food safety training?
- There were 7 food handlers in the kitchen during time of inspection and no one was certified in food safety. Assign a kitchen manager who is certified in food safety per shift.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Wall behind side prep counter was chipped/damaged and no longer in a condition that was easy to clean. Please repair so surface is smooth, nonporous and easily cleanable.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1) Used/dirty knives were stored in gaps between wall and prep counter. This is not a sanitary area - store clean knives in a sanitary manner. Take used knives to dishpit to wash.2) A prep cooler top door handle was broken. Please repair/replace.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Recurring violation:Small food-grade containers with no handles were stored inside the bulk food container.Containers were promptly removed.Previous violation:Scoops without a handle were being used and stored in the bulk food.Use scoops with handles.
- 23. Is the facility maintained in a clean and sanitary condition?
- The kitchen ceiling and air change units were dusty. Please clean.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Recurring violation:Small food-grade containers with no handles were stored inside the bulk food container.Containers were promptly removed.Previous violation:Scoops without a handle were being used and stored in the bulk food.Use scoops with handles.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Risk Management Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Recurring violation:Wet cleaning cloths were kept on the counter.Cleaning cloths were promptly removed.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Recurring violation:Onion bags were stored on the floor.Onions were taken off the floor and stored on the crate.Food must be stored 6 inches off the floor at all times.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Prep cooler inserts were filled to the top and measured at 5°C.Foods kept in inserts were portioned and stored in the prep cooler.Previous violation:Prep cooler inserts were filled to the top and measured between 4-9°C.Inserts were promptly served in small portions.Ensure inserts are not filled to the top to keep the temperature of the food at 4°C at all times.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Recurring violation:Paper towel was not available at the hand washing sink at the hall.Recurring violation:Paper towel was available.Ensure paper towel is stored in suitable paper towel dispenser.Previous violation.Hand wash station located in the hall was not equipped with paper towel.Ensure paper towel is kept in a suitable paper towel dispenser.
- 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?
- Gap was observed beneath the screen door.Screen door is not firmly closed after opening.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Scoops without a handle were being used and stored in the bulk food.Use scoops with handles.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
6 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- 1. Food handler was seen touching her hair and did not wash her hands immediately.Food handler promptly washed their hands.2. Cell phones were not kept on the counter.Previous violations:1. Cell phone was kept on the weighing scale in the halwuai prep area.2.Food handlers were touching their beards and mustache and not washing their hands immediately before commencing work.Cell phone was removed, and food handlers washed their hands prior to commencing work.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bag of onions and rice were stored on the floor in the storage area close to the dishwasher.Foods were promptly kept off the floor.All food and food items must be maintained at a minimum of 15 cm (6 inches) off the floor on racks, shelves or pallets.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Prep cooler inserts were filled to the top and measured at 5°C.Foods kept in inserts were portioned and stored in the prep cooler.Previous violation:Prep cooler inserts were filled to the top and measured between 4-9°C.Inserts were promptly served in small portions.Ensure inserts are not filled to the top to keep the temperature of the food at 4°C at all times.
- 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 was available.Ensure paper towel is stored in suitable paper towel dispenser.Previous violation.Hand wash station located in the hall was not equipped with paper towel.Ensure paper towel is kept in a suitable paper towel dispenser.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Scoops without a handle were being used and stored in the bulk food.Use scoops with handles.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. kitchen ceiling and walls in the kitchen area and fire extinguisher were accumulated with dust and grime.Ensure the indicated areas are cleaned and maintained in a sanitary condition at all times.2. Ventilation canopy was cleaned and maintained in a sanitary condition.Previous violation:Ventilation canopy filters were accumulated with grease deposits and other residues.Ensure the ventilation canopy filters are cleaned and maintained in a sanitary condition at all times to prevent grease or condensation from draining or dripping onto food, food contact equipment or surfaces.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Risk Management Inspection
5 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- 1. Cell phone was kept on the weighing scale in the halwuai prep area.2.Food handlers were touching their beards and mustache and not washing their hands immediately before commencing work.Cell phone was removed, and food handlers washed their hands prior to commencing work.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Prep cooler inserts were filled to the top and measured between 4-9°C.Inserts were promptly served in small portions.Ensure inserts are not filled to the top to keep the temperature of the food at 4°C at all times.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand wash station located in the hall was not equipped with paper towel.Ensure paper towel is kept in a suitable paper towel dispenser.
- 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?
- 1. Back exit screen door gap was closed.Previous violations:1. Flies were observed flying around the kitchen.Install more fly flights in strategic locations within the kitchen.2. Gap was observed on top of the back exit screen door.Ensure the gap is adequately covered with screen door or replace the screen door.
- 23. Is the facility maintained in a clean and sanitary condition?
- Ventilation canopy filters were accumulated with grease deposits and other residues.Ensure the ventilation canopy filters are cleaned and maintained in a sanitary condition at all times to prevent grease or condensation from draining or dripping onto food, food contact equipment or surfaces.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Risk Management Inspection
6 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- 1. Cell phone was kept on the weighing scale in the halwuai prep area.2.Food handlers were touching their beards and mustache and not washing their hands immediately before commencing work.Cell phone was removed, and food handlers washed their hands prior to commencing work.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Prep cooler inserts were filled to the top and measured between 4-9°C.Inserts were promptly served in small portions.Ensure inserts are not filled to the top to keep the temperature of the food at 4°C at all times.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand wash station located in the hall was not equipped with paper towel.Ensure paper towel is kept in a suitable paper towel dispenser.
- 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?
- 1. Flies were observed flying around the kitchen.Install more fly flights in strategic locations within the kitchen.2. Gap was observed on top of the back exit screen door.Ensure the gap is adequately covered with screen door or replace the screen door.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The 2-compartment sink faucet across the walk-in cooler was leaking.
- 23. Is the facility maintained in a clean and sanitary condition?
- Ventilation canopy filters were accumulated with grease deposits and other residues.Ensure the ventilation canopy filters are cleaned and maintained in a sanitary condition at all times to prevent grease or condensation from draining or dripping onto food, food contact equipment or surfaces.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Monitoring Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used cleaning cloths were kept on the counter.Sanitizing bucket was not available.Fresh bleach solution was prepared at 100ppm and new cleaning cloths were kept therein.Cleaning cloths should be frequently cleaned and when not in use kept in a sanitizing solution at the required concentration to prevent the growth of harmful microorganisms.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Food handler was pressing their phone in the kitchen and did not wash their hands before commencing work.Food handlers who engage in activities which may result in the transfer of bacteria (e.g., sneezing, touching hair/eyes/mouth/nose, etc.), must wash their hands before resuming food service activities and food handling.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Food were uncovered in the walk-in cooler and prep cooler.Food were promptly covered.Ensure food are covered to prevent contamination during storage.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Food including chickpeas were left on the gas stove measured between 36°C to 41°C. 2. Lactantia milk was kept on the counter and on top of the prep cooler insert measured at 22°C and 19°C respectively.3. Leftover opened tinned foods including "crushed tomatoes" and "rasmalai soft cottage cheese dumplings in sugar syrup" were kept in the walk-in cooler.Foods were promptly discarded.Perishable food must be kept at below 4°C or above 60°C at all times.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The chicken tikkas were kept on the counter to cool and were measured internally at 47.2°C after the first cooking.Internal temperature of the chicken tikkas was measured at 50°C after they were cooked. The chicken tikkas were reheated to 75.1°C.Chicken tikkas should be cooked to 71°C and reheated to 74°C.
- 15. Is the facility free of a pest infestation?
- Flies and pest droppings were observed in the dry storage area behind the dishwasher.Operator contacted the pest control company right away.Clean and sanitize the surfaces/areas with pest droppings.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Permit was not displayed.Print and display the permit in a place where the public can easily view it.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Scoops without handles were being used and stored inside the bulk food container.Handle of the scoops were in direct contact with the bulk food.Scoops were promptly removed.Use scoops with handles.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?