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Tamarind East Indian Restaurant

610 - 1110 Panatella Boulevard NW Calgary AB T3K 0G6 · Food - General

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    3 infractions

    • 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 shelving in the dry storage area was made of unfinished wood.**Please have the shelving finished to ensure it is smooth, impervious to moisture and cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following items require cleaning:1.The bulk food storage containers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas/items require cleaning:1. The floor below the cookline.2. The floor of the walk-in freezer.3. The floor of the walk-in cooler.
  3. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Several food containers were observed to be uncovered in the coolers.2. Staff personal items such as jackets were observed directly on food items in the dry storage area.**Ensure food items under storage are adequately protected front contamination.**Ensure to have a designated storage area for personal items that is separate from areas for food preparation, food/utensil storage.
    • 09. Are chemicals stored and handled in a safe manner?
      • An unlabeled spray bottle was observed in the kitchen.**Ensure all containers holding chemicals are adequately labeled to identify their content.
    • 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 shelving in the dry storage area was made of unfinished wood.**Please have the shelving finished to ensure it is smooth, impervious to moisture and cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following items require cleaning:1.The bulk food storage containers.2.The microwave oven
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas/items require cleaning:1. The air vents in the kitchen2. The ventilation canopy filters.3. The floor below the cookline.4. The floor of the walk-in freezer.5. The floor of the walk-in cooler.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high-temperature dishwasher was measured at 67C.Repair the high-temperature mechanical dishwasher. Ensure it is cleaning and sanitizing all dishes and kitchen equipment at a minimum temperature of 71C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • A probe thermometer was unavailable.Obtain a probe food thermometer with a minimum and maximum setting to verify the high-temperature mechanical dish washer is properly sanitizing dishes.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The wire storage units in the preparation cooler, walk-in cooler, and across from the dish pit were covered in grime, dust, and food debris.Thoroughly clean and sanitize the surfaces of the wire storage units located in the preparation coolers, walk-in cooler, and dish pit.2) The kitchen equipment along the cookline including the range, deep fryer, commercial mixer, tandoor oven, and preparation coolers were covered in grease, and food debris.Thoroughly clean and sanitize the surfaces of the deep fryer, commercial mixer, tandoor oven, and preparation coolers including the joints, grooves, and crevices of the equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The walls throughout the kitchen were covered in grease and food debris.Thoroughly clean the walls throughout the kitchen.2) The ceiling vents and the tiles around it were covered in dust and loose debris.Thoroughly clean the ceiling vents and the tiles around it. Ensure the surfaces are free of dust and loose debris.
  6. Demand Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quaternary ammonium surface sanitizer was measured at 100 ppm.Ensure the concentration of the quaternary ammonium surface sanitizer is 200 ppm or 100 ppm for chlorine surface sanitizer.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The handles of scoops were buried in bulk ingredients.Remove, clean and sanitize the contaminated scoops. Ensure scoop handles do not contaminate bulk ingredients.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high-temperature dishwasher was measured at 67C.Repair the high-temperature mechanical dishwasher. Ensure it is cleaning and sanitizing all dishes and kitchen equipment at a minimum temperature of 71C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • A probe thermometer was unavailable.Obtain a probe food thermometer with a minimum and maximum setting to verify the high-temperature mechanical dish washer is properly sanitizing dishes.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • There was no hot water available within the food establishment.Repair the plumbing system to ensure there is a constant supply of hot and cold, potable, running water at both handwashing sinks and the dishwashing sink sufficient to meet the needs of the commercial food establishment.
    • 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 was a gap along the bottom side of the exterior back door.Repair the gaps along the bottom side of the exterior door to prevent entry of pests.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A ceiling tile above the walk-in cooler and preparation table was missing.Replace the ceiling tile. Ensure food products are protected from physical contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The table mounted can opener was covered in grime and food debris.Clean and sanitize the table mounted can opener. Ensure it is free of grime and food debris.2) The wire storage units in the preparation cooler, walk-in cooler, and across from the dish pit were covered in grime, dust, and food debris.Thoroughly clean and sanitize the surfaces of the wire storage units located in the preparation coolers, walk-in cooler, and dish pit.3) The kitchen equipment along the cookline including the range, deep fryer, commercial mixer, tandoor oven, and preparation coolers were covered in grease, and food debris.Thoroughly clean and sanitize the surfaces of the deep fryer, commercial mixer, tandoor oven, and preparation coolers including the joints, grooves, and crevices of the equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was a buildup of grease, dirt, and food debris on the floors underneath the range, deep fryer, commercial mixer, tandoor oven, preparation coolers, preparation tables, and the dish pit.Thoroughly clean underneath the range, deep fryer, commercial mixer, tandoor oven, preparation coolers, and preparation tables. Pay attention to the hard to reach areas.2) The walls throughout the kitchen were covered in grease and food debris.Thoroughly clean the walls throughout the kitchen.3) The ceiling vents and the tiles around it were covered in dust and loose debris.Thoroughly clean the ceiling vents and the tiles around it. Ensure the surfaces are free of dust and loose debris.
  7. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wipe cloths used in bar and kitchen are not sanitized between uses. Ensure each area has a designated sanitizer solution prepared always for the sanitizing of wipe cloths used.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Food was stored on the floor in the walk-in cooler.Ensure food is stored at least 6 inches off of the floor.Food was not adequately covered in the walk-in cooler.Obtain covers for the food stored in the cooler.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hot water handle broken at handwash sink on cook line. Repair
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There were ceiling tiles missing in the kitchen above the stand mixer resulting in a layer of exposed foam.Repair the ceiling tiles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • October 2023Hand wash sink on the cook line is pulling away from the wall and harboring grime. Please clean and replace caulkingNovember 2024Violation ongoing*
  8. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Hobart mixer- base and frame of mixer had flour residue from previous use. Ensure the cleaning and sanitzing includes all of the equipment surfaces. 2. Wipe cloths used in bar and kitchen are not sanitized between uses. Corrected onsite. Ensure each area has a designated sanitizer solution prepared always for the sanitizing of wipe cloths used. 3. Sanitizer not preparedReoccurring infractions. Please address
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Handle for hot water at hand wash sink broken. Did not observe staff washing hands. Educate staff members on proper hand hygeine.
    • 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?
      • 1. Large pots of sauces are prepared and left to cool at room temperature without a cooling schedule in place.2. Trays of cooked chicken breast left to cool at room temperature without a cooling schedule in place 3. Cooked vegetables left to cool at room temperature without a cooling schedule in placeDevelop a cooling schedule and ensure staff are recording times and temps to ensure proper cooling to 4C within 6 hours
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Walk-in freezer was overloaded with food. Food stored on floor. Unable to access food in back of freezer and could not fully open the door to the freezer. Please reorganize freezer, ensure items are not stored on the ground, ensure access to food in freezer, and ensure door is able to open
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Tray of cooked chicken breast left to cool at room temperature measured 35C2. Tray of cooked cauliflower left to cool at room temperature measured 33C3. Tray of cooled potatoes left to cool at room temperature measured 15C4. Four large pots of sauces left to cool at room temperature measured 45CFacility indicated that the items listed above had just been cooked or taken from the cooler. Facility had just opened for the day. Provide a written cooling schedule
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hot water handle broken at handwash sink on cook line. Repair
    • 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?
      • Pest control records were not available. Please provide
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Hand wash sink on the cook line is pulling away from the wall and harboring grime. Please clean and replace caulking
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Large accumulation of dust on the ceiling over the cookline and throughout the kitchen2. The following areas require a deep clean: floors, walls, ceilings, all food equipment3. A written cleaning schedule was unable to be produced. Please provide