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Singh's Tiffin

3142 - 4310 104 Avenue NE Calgary AB T3N 1W2 · Food - General

6 inspections

  1. Demand Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer in a spray bottle measured over 200 ppm.Use chlorine sanitizer between 100 to 200 ppm.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A food handler was observed entering the washroom with an apron on.Remove apron before entering the washroom.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) A personal belonging was stored in contact with a bag of food in the dry storage room.Store personal belongings separately.2) Scoops were stored flat in containers of spice. Handles were covered in food.Store scoops in a manner that prevents the handles from being in contact with food.3) Frozen foods were stored directly in white plastic bags. There was no indication that these bags are food grade.Provide proof or store food in food grade bags or containers.4) Cases of food were stored on the floor of the dry storage room.Store food at 6 inches off the floor.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A cell phone was stored on the prep table.The cell phone was removed from the prep table during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There were no drain plugs for the 2-compartment sink.Provide drain plugs. Clean. rinse and sanitize by submerging food equipment and utensils in the sanitizer for minimum 2 minutes then air dry.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The kitchen hand sink had no soap.The soap dispenser was refilled during the inspection.
    • 20. Do food handlers at the facility have adequate food safety training?
      • There was no evidence of approved food safety training when there were more than 6 food handlers on-site.When there are 6 or more food handlers on-site, at least one person who is in care and control of the facility must be present and have approved food safety training.
    • 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) There were planks of untreated wood on the wall above the 2-compartment sink.Finish the wood. Surfaces must be smooth, non-absorbent to moisture and easy to clean.2) Lighting by the dishwashing area was dim.Provide adequate lighting in this area.3) Soiled cardboard liners were being used for the spice rack.Replace cardboard liners with shelf liners that are easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Grease and food debris were found in food containers and blenders that were in storage.Clean and sanitize food equipment and utensils properly.2) A plastic food container was cracked.Replace any damaged food containers.3) A disposable container was being used to scoop spice from a bulk container.Do not reuse single service item. Provide a scoop and store it in a clean and sanitary manner.4) Debris was noted on the handles and door tracks of the double door cooler. Clean the cooler.5) The portable cooler used for food transportation was unclean on the interior and exterior.Clean the portable cooler.6) The chest freezer had stained, thick ice buildup on the interior.Remove ice buildup.7) There was black debris on the sanitizer spray bottle.Clean the spray bottle.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was a dirty upholstered chair in the dry storage room.Replace the upholstered chair with a chair that is easily cleanable. 2) The dry storage room was disorganized. There was a buildup of debris under shelving. Organize the dry storage room and store items off the floor to facilitate cleaning. Clean the floor including the hard-to-reach areas.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The front service prep cooler was not equipped with a protective barrier, leaving food exposed to potential contamination from the public.Install sneeze guard on the prep cooler to protect against contamination.
  4. Demand Inspection

    6 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?
      • Cucumbers were not washed prior to being sliced. Wash all ready-to-eat fruits/vegetables prior to cutting/processing.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • REPEATING VIOLATION:Large bins of peeled onions were stored at room temp for extended periods of time. Store processed vegetables in the cooler until additional processing can be done.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • REPEATING VIOLATION:Food prep equipment and utensils were not sanitized in the manual wash procedure. Please ensure all staff following the approved dishwashing method for 2 comp sink: wash with detergent and rinse with clean water in the 1st comp, then sanitize by complete immersion in an approved sanitizer in the 2nd comp.**Mar 19, 2024: staff were conducting sanitizing step before wash. Please display 2 comp sink dishwashing poster.
    • 20. Do food handlers at the facility have adequate food safety training?
      • REPEATING VIOLATION:It was evident that food handlers were lacking basic food safety knowledge. Please have all staff complete the AHS basic food safety course or an Alberta recognized food safety certificate course.**OUTSTANDING (2024-01-19). No food safety training certificate provided still.**Mar 19, 2024: food handlers could not provide certificates and stated that the owner had their copies. Food handlers should have their own certificates if they themselves had completed the course.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • REPEATING VIOLATION:Food prep equipment along the cook line were positioned on top of cinder blocks. Remove cinder blocks are they are porous and difficult to clean and properly install legs on equipment.**OUTSTANDING (2024-01-19). The blocks were still being used as a stand for the food equipment. The inspector informed the staff to replace the current blocks with non-porous, smooth, and easily cleanable material. Otherwise, please remove the blocks completely.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ceiling above dishwashing area was dirty. Please clean.
  5. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **THIS IS A REPEATING VIOLATION**Prepared, hot perishable foods were not temperature controlled before and during delivery.**July 4, 2022: Bagged, portioned meals were stored at room temp.****July 21, 2022: Insulator bags were provided for transport but portioned hot foods were stored on counter during inspection and a hot holding unit was still not provided.****OUTSTANDING (2024-01-19). No prepared food noted during the inspection being stored in insulated bags. However, the staff mentioned that prepared food are still being placed in insulated bags prior to being picked up for delivery. The inspector informed the staff that all prepared food must be held hot at above 60°C in a hot-holding unit.**Feb 26, 2024: Few containers of packaged hot foods were stored in corner of table with hot holding unit in kitchen. Temp measured 40C (destroyed). Keep hot foods in hot holding unit - turn up hot holding unit temp to maintain hot foods at 60C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Perishable foods (containers of daal, bags of rice, etc.) in the kitchen hot holding unit ranged 29-54C (all destroyed). Turn up heat of hot holding unit - store hot perishable foods at 60C or higher.2) Container of cooked lentils was stored at room temp and measured 38C. Staff advised it was being cooled. Please practice approved quick-cooling methods.3) Large bins of peeled onions were stored at room temp for extended periods of time. Store processed vegetables in the cooler until additional processing can be done.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Food prep equipment and utensils were not sanitized in the manual wash procedure. Please ensure all staff following the approved dishwashing method for 2 comp sink: wash with detergent and rinse with clean water in the 1st comp, then sanitize by complete immersion in an approved sanitizer in the 2nd comp.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Roll of paper towel was stored on top of the paper towel dispenser at the front hand sink. The roll was too large to fit inside the provided dispenser/holding. Please install suitable paper towel dispenser.
    • 20. Do food handlers at the facility have adequate food safety training?
      • It was evident that food handlers were lacking basic food safety knowledge. Please have all staff complete the AHS basic food safety course or an Alberta recognized food safety certificate course.**OUTSTANDING (2024-01-19). No food safety training certificate provided still.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Food prep equipment along the cook line were positioned on top of cinder blocks. Remove cinder blocks are they are porous and difficult to clean and properly install legs on equipment.**OUTSTANDING (2024-01-19). The blocks were still being used as a stand for the food equipment. The inspector informed the staff to replace the current blocks with non-porous, smooth, and easily cleanable material. Otherwise, please remove the blocks completely.
  6. Demand Inspection

    9 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • The sanitizer solution was not properly labelled to indicate contents. The inspector informed the staff to ensure that all chemicals used in the facility must be properly labelled. The sanitizer bottle was labelled on-site during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **THIS IS A REPEATING VIOLATION**Prepared, hot perishable foods were not temperature controlled before and during delivery.**July 4, 2022: Bagged, portioned meals were stored at room temp.****July 21, 2022: Insulator bags were provided for transport but portioned hot foods were stored on counter during inspection and a hot holding unit was still not provided.****OUTSTANDING (2024-01-19). No prepared food noted during the inspection being stored in insulated bags. However, the staff mentioned that prepared food are still being placed in insulated bags prior to being picked up for delivery. The inspector informed the staff that all prepared food must be held hot at above 60°C in a hot-holding unit.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • An improper temperature control of food was noted during the inspection where high-risk food items were left in room temperature. The staff mentioned that they were cooling down the food. Room temperature was 24°C and internal temperature was also 24°C. The inspector informed the operator that all high-risk food items must be stored away from the temperature danger zone, or that high-risk food items must be kept at or below 4°C or at or above 60°C. The food item was immediately moved to the cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The hot-holding unit in the front counter was measured at 38.7°C. The unit was adjusted to maximum setting during the inspection and the temperature was measured at 48.7°C. The inspector informed the staff/operator that hot-holding units must be maintained at or above 60°C at all times. Please configure the unit to maintain at least 60°C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were test strips available for the chlorine sanitizer solution. However, the test strips were expired. The inspector informed the staff/operator to obtain valid test strips. Please ensure to monitor all your testing equipment and obtain valid ones when expired.**OBTAIN VALID TEST STRIPS.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel in a handwashing station in the staff washroom was not placed in a functional paper towel dispenser. The inspector informed the operator that all paper towels must be placed in a dispenser to ensure that the unused portion of the roll is protected from contamination. **PUT PAPER TOWELS IN A FUNCTIONAL DISPENSER.
    • 20. Do food handlers at the facility have adequate food safety training?
      • It was evident that food handlers were lacking basic food safety knowledge. Please have all staff complete the AHS basic food safety course or an Alberta recognized food safety certificate course.**OUTSTANDING (2024-01-19). No food safety training certificate provided still.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Food prep equipment along the cook line were positioned on top of cinder blocks. Remove cinder blocks are they are porous and difficult to clean and properly install legs on equipment.**OUTSTANDING (2024-01-19). The blocks were still being used as a stand for the food equipment. The inspector informed the staff to replace the current blocks with non-porous, smooth, and easily cleanable material. Otherwise, please remove the blocks completely.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoops for dry product were stored inside the bins with the scoops covered in product. All scoops should be stored away from the food product or in a separate food-safe container to prevent the risk of contamination of the bulk ingredients. The scoops were removed. Cardboard boxes were also used to line shelving units in the kitchen. The inspector informed the staff that all kitchen surfaces, including storage, must be made of smooth, easily cleanable, and waterproof materials only. Thus, the cardboard liners were removed.The shelving unit was directly placed beside the handwashing station with no splash guard that prevents contamination of clean utensils and food bins. The shelving unit was moved away from the handwashing station.