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Taste of Himalayas

38 - 240 Midpark Way SE Calgary AB T2X 1N4 · Food - General

6 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of chlorine measured 0 ppm in sani- pail located in the kitchen.Requirement:Ensure that concentration of chlorine is maintained at 100 ppm in sanitizer solution
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw fish was stored on top of a container having onion bhajia located in walk in cooler.Requirement:Ensure that raw fish is stored apart from any other food to prevent cross contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff's jacket was stored on the rack along with food in back area.Requirement:Store personal and miscellaneous items separately from food to prevent contamination.
  3. Monitoring Inspection

    2 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?
      • Rack shelves located in the kitchen were lined with cardboard making surface rough, trapping dirt.Requirement:All surfaces must be smooth, washable and non- absorbent.Remove cardboard from the rack shelves.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Broken container was used to store boiled potatoes.Requirement:Do not use broken/damaged utensils to handle food.Broken container was discarded during inspection.
  4. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of chlorine measured 0 ppm in sanitizer solution of pail located in the kitchen.Requirement:Ensure that concentration of chlorine is maintained at 100 ppm.
  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of chlorine measured 0 ppm in sanitizer solution of pail located in the kitchen.Requirement:Ensure that concentration of chlorine is maintained at 100 ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper dispensers located at both hand washing sinks in the kitchen were empty.Requirement:Provide paper towels in the dispensers.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • No cold water supply was available at hand washing sink located in front prep area as supply was turned off from the valve below.Requirement:Ensure that hot and cold-water supply is available at hand washing sink all the time. Cold water supply was turned on during inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cold water tap located at hand washing sink in front prep area was leaking.Requirement:Repair/replace cold water tap.
  6. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • a) Concentration of chlorine measured 0 ppm in sanitizer solution of pail located in the kitchen.b) Wiping cloth was kept on the counter after use located in the kitchen.Requirement:a) Ensure that concentration of chlorine is maintained at 100 ppm.b) Soak wiping clothes in sanitizer solution in between use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of cooked chicken stored on the counter without temperature control was 18CRequirement: - Ensure that perishable foods are stored at 4C or less OR 60 C and higher.- Chicken was discarded
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towels were provided at hand washing sink located in front area.Requirement:Provide paper towels in the dispenser.