Saffron Fine Indian Takeout
136 - 3604 52 Avenue NW Calgary AB T2L 1V9 · Food - General
4 inspections
- Monitoring Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Minor buildup in the hard-to-reach areas of the storage. - Please clean the noted area.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- *** RECURRENT VIOLATION ***The chlorine sanitizer used for food contact surfaces was made way too strong. - Chlorine sanitizers must be used at 100 ppm. Please mix 1/2 teaspoon of unscented household bleach per liter of water. Use chlorine test strips to verify the concentration.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- **** RECURRENT VIOLATION ***No paper towel Dispenser available in the kitchen handwashing sink.- Please install a paper towel dispenser to prevent contamination.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The chlorine sanitizer used for food contact surfaces was prepared using lemon scented bleach and was made way too strong. - Chlorine sanitizers must be used at 100 ppm. Please mix 1/2 teaspoon of unscented household bleach per liter of water. Use chlorine test strips to verify the concentration.
- 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 not stored on a counter in the kitchen. - Operator advise that the paper towel dispenser fell off the wall. - Please install a paper towel dispenser to prevent contamination.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The chlorine sanitizer used for food contact surfaces was prepared using lemon scented bleach and was made way too strong. - Chlorine sanitizers must be used at 100 ppm. Please mix 1/2 teaspoon of unscented household bleach per liter of water. Use chlorine test strips to verify the concentration.
- 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 not stored on a counter in the kitchen. - Operator advise that the paper towel dispenser fell off the wall. - Please install a paper towel dispenser to prevent contamination.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?