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Taste of India

1101 14 Street SW Calgary AB T3C 1C2 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cooler gaskets on the north food preparation cooler were damaged and falling off.Replace cooler gaskets on the north food preparation cooler.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The floor of the walk-in cooler is rusted. Floor mats had been placed over the flooring.Repair/replace rusted flooring. Placing mats over the surface is not an acceptable repair. Ensure floor surfaces are smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
  3. Monitoring Inspection

    13 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Plastic containers without handles were being used as scoops in some bulk dry food containers.Scoops with handles must be used. Either store scoop outside of the bulk food container, or store so that the handles are not in contact with the food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A milk crate containing onions was being stored directly on the floor.Crate was raised up off the floor during inspection. Ensure that food is stored at least 15 cm (6 inches) off the floor to help protect from contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • Lemon bleach was being used for sanitizing food contact surfaces.Unscented bleach was located during inspection. Instructed operator to discard all food contact surface sanitizer made with lemon bleach and to remake with unscented bleach.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ambient air temperature of the north food preparation cooler measured 9 degrees Celsius. Internal food temperatures of high risk food in this cooler measured between 12 to 13 degrees Celsius.Food in this cooler was discarded. Have this cooler repaired or replaced. Do not use this cooler for perishable food storage until it can maintain food at 4 degrees Celsius or less at all times.
    • 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?
      • In the space to the north of the walk-in cooler, there were mouse droppings on the floor.Safely clean up mouse droppings. Monitor for further activity. Ensure adequate pest control is taking place.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Gaps were present in walls and at floor/wall junctions. Seal gaps in walls and at floor/wall junctions.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Plastic wrap and duct tape were used as anchors to secure shelving and equipment. A shelf had been fashioned with duct tape.Remove plastic wrap and duct tape.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cardboard and soiled tinfoil were lining some shelving.Remove cardboard and tinfoil shelf lining. Ensure that shelving is cleaned on a regular basis.
    • 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 cracked/damaged floor tiles throughout the kitchen.Replace cracked/damaged floor tiles, or otherwise repair the kitchen floor. Ensure floor surfaces are smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cooler gaskets on the north food preparation cooler were damaged and falling off.Replace cooler gaskets on the north food preparation cooler.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The floor of the walk-in cooler is rusted. Floor mats had been placed over the flooring.Repair/replace rusted flooring. Placing mats over the surface is not an acceptable repair. Ensure floor surfaces are smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoops handles for some bulk dry food containers were soiled with food debris accumulation.Ensure that scoops are washed and sanitized on a regular basis.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The gasket for the chest style freezer in the dry storage room was damaged and falling off.Replace the gasket or the cooler.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A 100ppm chlorine sanitizer was available on-site but the solution was being stored on top of the grease trap under the dishwashing sinks. Staff were not actively using the sanitizer solution and the placement of the bucket was not easily accessible to food handlers. Please ensure the surface sanitizer is placed in a location that is easily accessible and that staff are routinely using the sanitizer solution.
    • 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 side door that opens directly into the kitchen was propped open at the time of the inspection and no screen door was installed. Please either install a tight-fitting screen door or keep the exterior doo closed to limit pest entry.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The general sanitation of the facility has been improved. A few areas do still require cleaning and organization. - The space around the prep cooler doors where the seal in (food had fallen into the space). - The space between the walk-in cooler and the wall next to it (this area is cluttered and the floor is dirty)- The floor inside the walk-in cooler under the shelving (please pull the shelving out and clean under)Please clean the indicated areas and add them to a regular cleaning schedule.
  6. Risk Management Inspection

    0 infractions

  7. Demand Inspection

    8 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • The chlorine sanitizer bottle was unlabeled. Please ensure all chemical bottles are properly labeled to be able to identify the contents and safely use the product.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two bags of frozen Paneer were observed thawing at room temperature. Food items cannot be thawed at room temperature and must instead be thawed using a safe and approved method. Approved thawing methods:- In the cooler - Under cold running water- In the microwave *must be used immediately after thawing - As part of the cooking process The Paneer was moved to the cooler to finish thawing at the time of the inspection.
    • 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 towel was available at the hand sink at the time of the inspection. Paper towel was replaced by staff at the time of the inspection. Please ensure the hand sink is always stocked with liquid hand soap, paper towel, and hot/cold running water to facilitate proper hand washing by food handlers.
    • 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 back exterior door that opens into the kitchen was propped open at the time of the inspection. Please ensure this door is kept closed or a screen door is installed to prevent pest entry.
    • 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 light cover was missing from a light fixture in the kitchen. Please install a light cover to protect from contamination in the event of a light bulb breaking.
    • 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) There was a leak observed at the faucet for the two-compartment sink. Duct tape had been wrapped around the faucet. Please repair the plumbing for the two-compartment sink to ensure there are no leaks and the plumbing is in good repair. 2) Pooling water and cloths were observed under the hand washing sink. Please repair any leaks and ensure the plumbing is in good repair. 3) A grease/sewage odor could be detected near the grease trap in the kitchen. Staff were unaware of when the grease trap was last cleaned. Please provide records of the grease trap cleaning service and ensure the grease trap is in good condition.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A metal sieve was observed to be broken and have loose wires on it. Please discard the broken metal sieve and ensure all equipment is in good repair to prevent physical contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas had a build-up of grease, grime, dust, and food debris:- Handles of coolers - Walls in the kitchen- Floors under equipment - Ceiling air vents and area around the events - The mechanical ventilation canopy Please clean the indicated areas.