Supreme Dosa
B1 - 1919 31 Street SE Calgary AB T2B 0S8 · Food - General
7 inspections
- 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?
- **The violation still exist**A few dead cockroaches were found by the dishwasher and by the standing cooler.The facility must be treated by a certified pest control company.A proof of pest control treatment should be made available to AHS Executive Officer.
- 20. Do food handlers at the facility have adequate food safety training?
- - Many food safety processes are not implemented within the food establishment including: a. Effective cleaning/sanitizing and storage of equipment, b. Improper food storage and handling.-The operator in care and control of the food establishment must complete an online Alberta Health Services basic food safety course.
- 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
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. Sanitizing solution was not available.- The staff member prepared the sanitizing solution (200ppm quats) during inspection.2. A wet cleaning cloth was stored on the cutting board. - Ensure that used cleaning cloths are stored in an approved sanitizer solution.
- 09. Are chemicals stored and handled in a safe manner?
- Paint and some construction material was stored with the utensils on the same shelves.- Store all the chemicals separately and don't store any construction equipment or related items in the food processing area.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 1. Quats test strips were damaged.- Ensure to get quats test strips.2. Waterproof max/min thermometer was not available to test the hot temperature dishwasher.- Have a max/min waterproof thermometer.
- 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 few dead cockroaches were found by the dishwasher and by the standing cooler.The facility must be treated by a certified pest control company.A proof of pest control treatment should be made available to AHS Executive Officer.
- 20. Do food handlers at the facility have adequate food safety training?
- - Many food safety processes are not implemented within the food establishment including: a. Effective cleaning/sanitizing and storage of equipment, b. Improper food storage and handling.-The operator in care and control of the food establishment must complete an online Alberta Health Services basic food safety course.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. Unused utensils and pots/pans are being stored dirty. - Clean unused equipment prior to storing them.2. Currently in use equipment is stored with equipment not being used. - Separate unused equipment from equipment being used to avoid mixups.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Detailed cleaning is needed in the following areas: walls, corners of the floor, shelves, food equipment, inside of all coolers.2. The back area leading to main door was unorganized.- Organize the area and remove all the items from the facility which are not related to food production.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
0 infractions
- 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?
- Two dead cockroaches were observed in the kitchen.- The facility must be treated by a certified pest control company.- A proof of pest control treatment should be made available to AHS Executive Officer. - The facility should have dated glue boards to monitor the pest activity.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Baseboards were peeling off from the wall around equipment storage area by the dishwasher. - Check the baseboards throughout the facility repair as necessary.
- 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
- 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?
- The facility uses bowls to dispense the flour and other bulk ingredients from the bulk food containers.- Use scoops with handle and ensure that handle should not touch food.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand washing sink was blocked with hose during inspection.- The staff member removed the hose during inspection. Ensure to keep the hand washing sink accessible and clear for effective hand washing.
- 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 few mouse droppings and three dead cockroaches were found in the dry storage and behind the standing cooler.The facility must be treated by a certified pest control company.A proof of pest control treatment should be made available to AHS Executive Officer.
- 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 few shelves were made of raw wood in the kitchen.- Seal/paint all raw wood shelves in the kitchen.2. Walls in dry storage room were in disrepair.- Ensure to patch the dry wall, so that the walls are smooth, easily cleanable and impervious to moisture.3. Baseboards were peeling off from the wall around equipment storage area by the dishwasher. - Check the baseboards throughout the facility repair as necessary.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. Dosa batter processing equipment in the kitchen appeared dirty.- Develop a written clean in place procedure for all equipment and containers that cannot be washed and sanitized in the 2 compartment sink basins. The procedure must include cleaning frequencies and chemicals used. Implement the clean-in-place procedure within the food establishment.2. Bulk food container and their lids were dirty.- Clean and sanitize all the bulk containers including their lids3. A small wooden stool was in disrepair. - Replace or refinish the stool so that the surface is smooth, impervious to moisture and easily cleanable. 4. Shelving units in the cooler are covered in food debris, dirt and grime. -Thoroughly clean, sanitize and refinish the shelving units or replace the shelving units
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. There was an accumulation of dirt and debris throughout on floors and walls under and/or behind the food equipment, in the cooler/freezer and in hard-to-reach areas. - Thoroughly clean and sanitize the food establishment floors and walls, including hard-to-reach areas. Detailed cleaning needed along the edges of the dish pit and the splash wall.2. Kitchen area very cluttered with excess and unused equipment. - Remove unused equipment and organize/clean the kitchen area.3. The back hallway is cluttered with excess equipment and items. - Remove/organize equipment and supplies so this area may be effectively cleaned.
- 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?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Food contact surface sanitizing solution was not available.The operator prepared 100ppm solution during inspection.
- 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 few mouse dropping were observed in the dry food storage area.The operator stated that the pest control company will be coming here Dec 6, 20223 in the evening.Ensure to provide the records of treatment.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. A deep cleaning of kitchen, back door area and dry storage area is required.Remove all the unwanted garbage and/or equipment from the facility. 2. The cleaning schedule was not available.Ensure to develop a cleaning schedule.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?