Tandoori Fuzion
360 1115 St. Albert Trail St. Albert AB T8N 7X6 · Food - General
7 inspections
- Monitoring Inspection
11 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. Cleaning cloths were noted to be stored on prep counters.Please be advised that all cleaning cloths are stored either stored in a sanitizing solution or in a soiled laundry area or clean cleaning cloths area.2. It was noted that facility is not sanitizing food contact surfaces. Please use a bleach solution to sanitize food contact surfaces between tasks.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Food handlers were not washing hands between tasks. Importance of hand washing was discussed with the operator during the inspection. Hands must be washed between tasks.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Raw meat was stored on top of ready-to-eat food items in the walk-in-cooler.Please be advised that raw meat must be stored either on the bottom shelf or in an area designated to store raw meat located away from ready-to-eat food items.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Scoops were noted inside almost all bulk containers. 2. Accumulation of food debris was noted on almost all scoops.Please clean all scoops and ensure they are hanging up properly to protect food from contamination. 3. Almost all food items stored in the walk-in-cooler, walk-in-freezer and dry storage were noted to be uncovered.4. Nonfood related items were stored with food related items. Please be advised not food related items must not be stored with food related items.
- 09. Are chemicals stored and handled in a safe manner?
- Three cans of air fresheners were stored with and on top of food items.Please note that chemicals must be stored away from food items. Please designate an area to store chemicals.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- It was noted that the facility was thawing raw meat at room temperature. The operator indicated that they left frozen meat in the sink overnight.Proper thawing procedures were discussed with the operator during the inspection. Please follow one of the following procedures:- Under cold running water, - In a cooler maintained at or below 4 degrees C,- In a microwave, or, - Cook directly from frozen state.The surface temperature of raw chicken was noted to be at 7 degrees C. The operator was advised to move the chicken to 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 was not observed at the hand washing sink located by the dishwashing area. The operator indicated that the hot water side of the faucet is leaking and that's why they turned the hot water off. The hot water was turned on during the inspection. Please keep the hot water on at all times.
- 20. Do food handlers at the facility have adequate food safety training?
- It was noted that food handlers require additional food safety training. Please register staff members to one of the approved food safety courses.
- 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 hot water side of the hand washing sink located in the dishwashing area was noted to be leaking.Please repair the leaking faucet.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. It was noted that the reusable dishes such pots and pans and cooking utensils were not being cleaned and sanitized after being used. Please note that all pots and pans and utensils must be cleaned and sanitized after use or every four hours when in continuous use. Please empty all pots and pans and wash/sanitize them.2. Accumulation of debris was noted on clean dish storage containers and shelving units. Please clean and sanitize all clean dish storage area and shelving units.3. Ice scoop was stored on top of cleaning cloth. This was moved during the inspection. Please wash/sanitize the ice scoop and store it in a container to protect from contamination.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. General cleaning and organizing is required in the facility. Accumulation of debris was noted inside and underneath the equipment, behind the dishwasher wall, inside the hand washing sink, on floor of the walk-in-cooler, walk-in-freezer, dry storage, underneath prep tables etc. Please clean, organize and sanitize the facility thoroughly and ensure it is maintained in a clean and sanitary manner.2. Written cleaning schedules were not observed. Please create written cleaning schedules and implement them.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The concentration of a bucket of chlorine sanitizer solution was measured to be at 0ppm. 100ppm solution was prepared by the staff during inspection.Ensure the required 100ppm chlorine sanitizer concentration is always maintained.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Observed chlorine test strips appeared discolored and expired in 2022.Obtain new chlorine test strips.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Ice scoops were stored on top of the ice machine. The scoops were moved to the dishwasher during inspection. Proper scoops storage in a clean container was discussed with the operator during inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The microwaves in the kitchen appeared unclean. Accumulation of food debris was observed inside the microwaves.Clean the microwaves and ensure all equipment are maintained in a sanitary condition.
- 23. Is the facility maintained in a clean and sanitary condition?
- Some hard to reach areas in the facility appeared unclean. Dirt and debris were observed behind the cooking equipment, underneath shelves, counters and dishwasher/dishwashing sink.Clean these areas and maintain the entire facility in a sanitary condition.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning cloths were noted on prep counters. All these cleaning cloths were moved during the inspection. The operator was further advised to ensure that cleaning cloths are stored in a sanitizing solution at all times.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- It was noted that food handlers were not washing hands between tasks.Importance of hand washing was discussed with the operator. Hand must be washed between tasks, before putting gloves on and after taking the off, between gloves change, after handling soiled dishes, and before handling clean dishes. Please wash hands and follow proper glove policy.
- 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 and walk-in-freezer were noted to be uncovered. Please ensure to cover food items prior to storing them. 2. All bulk containers and scoops were noted to be soiled. Please clean and sanitize all bulk food containers and scoops. 3. Food items were noted to be stored on the floor. Please ensure all food items are stored at least six inches above the floor. Please do not store food items on the floor.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. It was noted that the facility was thawing food items at room temperature. All these items were moved in the cooler during the inspection. Proper thawing procedures were also discussed with the operator during the inspection. Please follow following procedures:- Under cold running water, - In a cooler maintained at or below 4 degrees C,- In a microwave, or, - Cooking directly from frozen state. Please do not thaw food items at room temperature.2. Food items stored on the hot holding units were noted to be at 20 degrees C indicates that food items are not being reheated. Please note that all food items must be reheated to the internal temperature of 74 degrees C and then kept in a hot holding unit maintained at or above 60 degrees C. Please ensure to reheat food items properly. The operator was advised to reheat all food items on the stove prior to storing them on to the hot holding unit.
- 23. Is the facility maintained in a clean and sanitary condition?
- General cleaning and organizing is required in the facility. Please clean and organize the facility thoroughly and ensure it is maintained in a clean and sanitary manner at all times.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. A sanitizing solution was not observed at the time of inspection. The operator prepared fresh quaternary ammonium solution during the inspection. The operator was further advised to ensure that a quat solution at 200 ppm is available in the facility at all times. 2. Cleaning cloths were noted to be stored on prep counters.Please be advised that cleaning cloths must be stored in a sanitizing solution at all times. Please do not store cleaning cloths on prep counters.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Food handlers were not washing hands in between tasks. Importance of hand washing was discussed with the operator during the inspection. Hands must be washed in between tasks. Please wash hands.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Food items stored in the walk-in-cooler were noted to be uncovered at the time of inspection. Please be advised that all food items must be covered prior to storing them. Please cover food items.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The temperature of food items stored in the hot holding unit was noted to be at 10 degrees C. It was noted that facility was not reheating food items to the internal temperature of 74 degrees C. Please be advised that all food items must be reheated to the internal temperature of 74 degrees C prior to storing them on hot holding unit. Please be advised that the hot holding units must be maintained at or above 60 degrees C at all times. The operator reheated all food items during the inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- General cleaning is required in the facility. Please clean the facility thoroughly and ensure it is maintained in a clean and sanitary state at all times.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?