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Singh's Tiffin

240 - 318 Nolanridge Crescent NW Calgary AB T3R 1W9 · Food - General

5 inspections

  1. Risk Management Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer bucket was measured at 10 ppm.Fresh sanitizer solution was prepared and measured 100 ppm.The rule of thumb is to change the sanitizer solution bucket every 2 hours.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • 1. A food handler was observed washing their hands while wearing gloves.Staff was instructed to remove their gloves, wash their hands and wear new gloves.Disposable gloves should only be used once.A new pair of gloves must be worn: i. When changing tasks (e.g. when moving to a new workstation, after handling raw meats, before handling ready-to-eat foods such as sandwiches, after cleaning duties, etc.). ii. After covering mouth during sneezing or coughing, blowing nose, or touching hair (again, hands must be washed after gloves have been removed). iii. As frequently as possible. A pair of gloves should not be worn for more than 4 hours2. Staff was not washing their hands in a proper way.Ensure gloves are removed before wearing gloves.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Single-use containers were observed stored inside the bulk food bins.The containers were promptly removed.Purchase scoops that have a handle and ensure the handle is not in direct contact with the food.2. Food items in the walk-in cooler were uncovered.Food items were promptly covered with saran wrap,3. Opened leftover canned tomato puree was stored in walk-in cooler.The canned tomato puree was stored in a food-grade container.Store leftover canned food in a food grade container.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Spinach and yogurt were stored observed stored on the counter at 20.5°C and 21°C.Food discarded.2. The hot holding unit was observed at43°C according to the temperature gauge.The hot holding unit was adjusted to 71°C.Ensure the hot holding unit is maintained at above 65°C so that all the food in the hot holding unit can maintain 60°C or higher for safe hot holding.3. The cooked white rice placed in the hot holding unit measured 53.7°C.The rice was reheated in the microwave to measure above 74°C.Ensure food in the hot holding unit can be maintained at least 60°C or above.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Improper dishwashing method. Staff was observed washing and rinsing the dishes in the compartment sink at the 2-compartment sink. Staff was not sanitizing the dishes and there was no sanitizer solution prepared at the compartment sink.Chlorine sanitizer solution was promptly prepared at 100 ppm and the dishes were submerged in the sanitizer solution.Ensure sanitizer solution is prepared at the correct concentration at the 2-compartment sink before doing the dishes.
    • 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?
      • A gap was stored at the bottom of the back exit door.Seal the gap and fix the weatherstripping to prevent the entry of pests.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Five food handlers were on site and had not basic knowledge in food safety.The owner was instructed to enroll food handlers in the Alberta Food Safety Basics Interactive Course.Previous violation:Food handlers on-site demonstrated lack of knowledge in food safety.The operator was advised to enroll food handlers in the Alberta Food Safety Basics Interactive Course to have a basic knowledge in food safety.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Stain or paint the raw untreated wooden platform on which the flour mixer is stored to ensure the surface is smooth, non-absorbent to moisture and easy to clean.Previous violation:The flour mixer was stored on an untreated raw wooden platform.Stain the wooden platform.All surfaces in a food establishment must be smooth, non-absorbent to moisture and easy to clean.
  2. Monitoring Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. There was no sanitizer bucket prepared at the food preparation area.2. Wiping cloths were stored on the counters.Fresh chlorine sanitizer bucket was prepared at 100 ppm and new wiping cloths was used to clean the counter and stored in the sanitizer bucket.Wiping cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration to prevent the growth of harmful microorganisms.Ensure sanitizer bucket is prepared at the correct sanitizer concentration and replaced every 2 hours.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • 1. A food handler handled their phone and then handled food (Mother Dairy Cheese) without washing their hands.Staff was instructed to promptly wash their hands.Ensure hands are washer after touching personal items and before handling food.2. A food handler was wearing a pair of disposable gloves and then washed the gloves in the washroom after handling their phone.A new pair of gloves must be worn when changing tasks and disposable gloves must only be used once and discarded immediately after use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Food items stored in the walk-in cooler were not covered.The staff was instructed to promptly cover the food items.Ensure food items are covered in the walk-in cooler at all times.2. A personal cell phone was stored on top of the microwave.Staff was instructed to store the mobile phone in a separate area.Ensure articles not associated with food handling is stored in a separate area.3. Single-use containers were stored inside the bulk food bins.The containers were promptly removed.Obtain scoops that have a handle4. A scoop was stored inside the bulk food bin, and the handle was in contact with the food.The scoop was stored outside the bulk food bin.Ensure the handle of the scoop is not in direct contact with the food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Cooked spinach was stored on the counter at 19.5°C2. Cooked chickpea was stored on the counter at 26.4°C.Food discarded.3. A big pot of chickpea curry was stored on the stove to cool with a temperature of 44.1°C.Staff was advised to serve the chickpeas curry in a small pot and store in an ice bath to rapidly cool the food.High-risk foods that have been cooked and are intended to be kept under refrigerated storage prior to serving, are to be cooled from 60°C (140°F) to 20°C (70°F) or less within two hours and then from 20°C (70°F) to 4°C (40°F) or less within 4 hours.Tips for cooling food quickly:i. Divide food into smaller portions in shallow containers to cool, being careful not to contaminate the food as you do this use.ii. Use ice wands or ice baths to rapidly cool the foodiii. Allow air to flow freely around the cooling container (e.g. on a rack rather than the floor)iv. add ice as an ingredientv. check temperature with a probe thermometer.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Improper dishwashing method. Dishes were filled to the brim in the 2-compartment sink and no sanitizer solution was prepared. Thisn prevented proper procedure of the required wash, rinse, and sanitize process.Food handlers on-site did not demonstrate knowledge of the correct 2-compartment dishwashing procedure. Staff were educated on the proper steps for using a 2-compartment dishwashing procedure.The operator promptly prepared a sanitizer solution at the 2-compartment sink at 100 ppm ensuring the sanitizer step is completed.Continue educating staff on the proper dishwashing procedure using a 2-compartment sink.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The plumbing pipe underneath the handwashing sink was not connected to the sink.Repair or reconnect the handwashing sink so the handwashing sink is fully operational.
    • 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?
      • A gap was stored at the bottom of the back exit door.Seal the gap and fix the weatherstripping to prevent the entry of pests.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food handlers on-site demonstrated lack of knowledge in food safety.The operator was advised to enroll food handlers in the Alberta Food Safety Basics Interactive Course to have a basic knowledge in food safety.
    • 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 flour mixer was stored on an untreated raw wooden platform.Stain the wooden platform.All surfaces in a food establishment must be smooth, non-absorbent to moisture and easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Repeat violation cited on May 26, 2026:The washroom door was located in the kitchen and there was no self-closing hinge installed on the door.Install a door hinge on the washroom door.Previous violation:Staff washroom opens directly into the kitchen; there was no self-closing mechanism was installed.Install a self-closing device.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The interior of the microwave was dirty.Wash their microwave.
  3. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • There is no splash guard installed at the handwashing sink next to the rack where clean utensils are stored. The clean utensils were within the splash zone area.Please install a splash guard to prevent any potential cross-contamination, particularly while handwashing.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Reuseable containers without handles were stored in the bulk food bins.The containers were removed and additional scoops with handles were available.Use scoops that have a handle and ensure the handle is not in direct contact with the food.
    • 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 cold water faucet at the front service area was not working properly.The cold water faucet was fixed at the time of the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Staff washroom opens directly into the kitchen, no self-closing mechanism was installed.Install a self-closing device.
  4. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Staff was maintaining the hot holding unit at 40 degrees C. Previous report:1) Lentils in the hot holding unit were measured between 48 to 50.0 degrees C. Store hot perishable foods at 60 degrees C or higher. Not sure if the owner got ice wands for coolingPrevious Report:2) Improper cooling was observed during inspection. Large pot of food was cooling in the walk-in cooler.Cool down food rapidly in small portions, use an ice bath or ice wands to aid in the cooling step. Do not cover the food until it cools down to 4 degrees C or below. Staff left the food in the pot without heat on again. Staff was not using the hot holding unit. Curries were measured between 38 to 52 degrees C. Previous Report:3) Pot of perishable food was left on the stove without heat on. Provide hot holding unit to store the perishable food at 60 degrees C or higher.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Large bowls and containers were unable to submerge into the sink to sanitize. Use smaller containers or install a bigger sink that will fit all items use in the kitchen.
  5. Initial Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Lentils in the hot holding unit were measured between 48 to 50.0 degrees C. Store hot perishable foods at 60 degrees C or higher. 2) Improper cooling was observed during inspection. Large pot of food was cooling in the walk-in cooler.Cool down food rapidly in small portions, use an ice bath or ice wands to aid in the cooling step. Do not cover the food until it cools down to 4 degrees C or below. 3) Pot of perishable food was left on the stove without heat on. Provide hot holding unit to store the perishable food at 60 degrees C or higher.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Large bowls and containers were unable to submerge into the sink to sanitize. Use smaller containers or install a bigger sink that will fit all items use in the kitchen.