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Tandoor n Flame Restaurant

108 - 4807 50 Avenue Red Deer AB T4N 4A5 · Food - General

13 inspections

  1. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Some foods and gravies were observed sitting at room temperature and were uncovered. These foods were covered with plastic food wrap and placed into the walk-in cooler during the inspection. Please ensure that foods being stored are controlled for temperature and are covered to protect the food from contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Dedicated handwashing sink in this facility did not have paper towels available in the dispenser. Please ensure that handwashing stations are fully stocked with both soap and paper towels.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The floors in the cooking area and next to the dish pit, in front of the walk-in cooler, was noted to be dirty with an accumulation of food debris. 2. The inside of the kitchen microwave was dirty with food debris.Please ensure that floors and kitchen equipment are well maintained and regularly cleaned to avoid unsanitary conditions from forming.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas or equipment were noted to be in need of cleaning:- Containers holding spices next to the grill- Ceilings
  4. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas or equipment were observed to be in need of cleaning at the time of inspection:- The air intake/circulation fans in the dry storage area- Containers holding spices next to the grill- Walls and ceilings
  5. Risk Management Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • The sanitizer bottle was still observed to be unlabelled. The operator was informed and a label was created.Please ensure that chemicals are labelled appropriately to ensure safe food handling.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas or equipment were observed to be in need of cleaning at the time of inspection:- The air intake/circulation fans in the dry storage area- Containers holding spices next to the grill- Walls and ceilings
  6. Risk Management Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • A sanitizer bottle was observed to have no labelling at the time of inspection.Please ensure that all chemicals are labelled appropriately to ensure safe food handling.
    • 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 to have a final rinse cycle of 69.6C. The operator was informed after running the dishwasher for several cycles.Please ensure that the dishwasher is repaired or replaced to ensure proper sanitation of utensils and dishware. Until the dishwasher issue is addressed, please sanitize dishware/utensils by immersing them in a 200 ppm QUAT sanitizer solution for at least 2 minutes.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas or equipment were observed to be in need of cleaning at the time of inspection:- The air intake/circulation fans in the dry storage area- Walk-in cooler and freezer fan covers- Containers holding spices next to the grill- The microwave- Walls and ceilings
  7. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal items such as medications and a phone were observed in a food storage area at the time of inspection. The operator was informed and the items were removed.Please ensure that personal items or any items that are not associated with food are stored elsewhere to ensure safe and sanitary food handling.
    • 09. Are chemicals stored and handled in a safe manner?
      • A sanitizer bottle was observed to have no labelling at the time of inspection.Please ensure that all chemicals are labelled appropriately to ensure safe food handling.
    • 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 to have a final rinse cycle of 69.6C. The operator was informed after running the dishwasher for several cycles.Please ensure that the dishwasher is repaired or replaced to ensure proper sanitation of utensils and dishware. Until the dishwasher issue is addressed, please sanitize dishware/utensils by immersing them in a 200 ppm QUAT sanitizer solution for at least 2 minutes.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A hand sink in the food preparation area was observed to be obstructed with a garbage can at the time of inspection. A paper towel dispenser at the dishwashing area was also observed to be empty. The paper towel dispenser was refilled and the garbage can was removed after a discussion with the operator.Please ensure that handwashing stations are kept stocked and accessible to help encourage adequate and regular handwashing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A broken scoop with no handle was observed to be stored in a green bulk food storage container at the time of inspection. Please ensure that all utensils are maintained in good condition and are stored in a safe and sanitary manner.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas or equipment were observed to be in need of cleaning at the time of inspection:- The air intake/circulation fans in the dry storage area- Walk-in cooler and freezer fan covers- Containers holding spices next to the grill- The microwave- Walls and ceilings
  8. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following area requires cleaning:- Walk-in-freezer- Walk-in-cooler- Inside the microwave- Dry storage area (also needs to be organized)Completed: grill and stove area (hard-to-reach areas, behind and underneath the equipment), ice machine.
  9. Risk Management Inspection

    3 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • - Hand hygiene was not observed when switching between tasks. A conversation was held with the operator, explaining the importance of hand hygiene. Note: Please ensure that handwashing is performed when removing gloves and changing tasks (e.g.: when moving to a new workstation, after handling raw meats, before handling ready-to-eat foods such as sandwiches, etc.).
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The valid food handling permit was not displayed. Please ensure valid food handling permit is displayed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following area requires cleaning:- Walk-in-freezer- inside the ice machine- Dry storage area (also needs to be organized)Completed: grill and stove area (hard-to-reach areas, behind and underneath the equipment)
  10. Demand Inspection

    6 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • - Hand hygiene was not observed when switching between tasks. A conversation was held with the operator, explaining the importance of hand hygiene. Note: Please ensure that handwashing is performed when removing gloves and changing tasks (e.g.: when moving to a new workstation, after handling raw meats, before handling ready-to-eat foods such as sandwiches, etc.).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - There were sauces that were stored at room temperature. After the conversation with the operator, sauces were stored in the walk-in-cooler. - Please follow the manufacturer's instructions regarding the storage of the sauces. The containers of the sauce specify refrigeration after opening, thereby indicating the necessity of refrigeration for sauces once opened.
    • 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 was obstructed by a table. Corrective action: After the conversation with the operator, the table was moved. Please ensure handwashing sinks are not obstructed and only utilized for handwashing purposes. Please ensure handwashing sinks are supplied with soap, paper towels, hot and cold running water at all times.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The valid food handling permit was not displayed. Please ensure valid food handling permit is displayed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - A jar lid was observed stored inside the chickpea flour container.Corrective action: The lid was removed from the container and small scoop with a handle was placed instead.Note: Please ensure that scoops are either stored outside the container or in a manner that the handle does not come in contact with food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following area requires cleaning:- grill and stove area (hard-to-reach areas, behind and underneath the equipment)- Walk-in-freezer- inside the ice machine- Dry storage area (also needs to be organized)
  11. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer was measured to be greater than 200ppm. The solution was diluted to 100ppm after a discussion with the operator. Please ensure that the bleach sanitizer is kept between 100-200ppm to ensure proper cleaning and sanitation of food contact surfaces.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Several opened bottles of sauces that had labels requiring refrigeration after opening were observed to be stored at room temperature at the time of inspection. The bottles were moved to the walk-in cooler after a discussion with the operator. Please ensure that items that require refrigeration are stored below 4C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A three compartment sink, bleach and a high temperature dishwasher is available for dishwashing. The final rinse temperature of the dishwasher was measured at 67.2C at the time of inspection. Please ensure that the dishwasher is able to reach 71C at the dish level to ensure proper sanitizing of dishware.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A dirty scoop was observed in a bulk container of chickpea flour. A broken scoop was also observed in another container of flour/powder. The utensils were removed after a discussion with the operator. Please ensure that utensils are clean and in good working condition.
  12. Risk Management Inspection

    0 infractions

  13. Monitoring Inspection

    0 infractions