Skip to content
Loading map…

The Bombay Restaurant & Sweets

1106 Central Ave Saskatoon SK S7N 2H1 · Food Premises

5 inspections

  1. Routine

    1 infraction

    • Chemical Storage
      • Improper labeling, storage and/or use of chemicals may result in the contamination of food or water. Refer to subsection 20(2) of The Food Safety Regulations.
  2. Routine

    5 infractions

    • Maintenance & General Sanitation
      • Sanitizing solution is not changed frequently to ensure it remains effective. Refer to 4.6 of the Public Eating Establishment Standards.
      • A portion of the food facility, as specified by the Public Health Inspector, is not kept clean, and/or in good repair. Refer clause 18(b) of The Food Safety Regulations and 4.1 of the Public Eating Establishment Standards.
    • Waste Materials
      • Waste containers are not plastic lined. Refer to 5.2.d of the Public Eating Establishment Standards.
    • Food Storage & Equipment
      • An accurate thermometer is not available to monitor the temperature of potentially hazardous food. Refer to clause 23(1)(b) of The Food Safety Regulations and 2.2.1 of the Public Eating Establishment Standards.
      • Food items are not stored on impervious shelves. Refer to 1.9 of the Public Eating Establishment Standards.
      • Equipment that comes into contact with food is not made from materials that are suitable for its intended purpose, durable, easily cleanable, and/or free from any undesirable substance. Refer to section 16 of The Food Safety Regulations.
    • Separation
      • Lockers or cabinets, located separate from food preparation, storage, or serving areas, are not provided for staff apparel, and other personal items. Refer to 1.15 of the Public Eating Establishment Standards.
    • Pest Control
      • Food facility is not designed, and/or maintained to prevent the entry of pests. Refer to subclause 13(a)(ii) of The Food Safety Regulations and 6.3 of the Public Eating Establishment Standards.
      • An integrated pest management plan is not in place to prevent infestations. Refer to 6.4 of the Public Eating Establishment Standards.
  3. Follow-up

    3 infractions

    • Pest Control
      • Food facility is not designed, and/or maintained to prevent the entry of pests. Refer to subclause 13(a)(ii) of The Food Safety Regulations and 6.3 of the Public Eating Establishment Standards.
    • Maintenance & General Sanitation
      • Equipment as specified by the Public Health Inspector, are not kept clean and sanitized and/or maintained in good repair. Refer to 3.1.5 of the Public Eating Establishment Standards.
    • Finishing Materials
      • Walls in rooms where food is prepared, packaged, stored or received are not easily cleaned, durable, impervious, light in colour, smooth, non-toxic, and non-corrosive. Refer to subclause 13(a)(i) of The Food Safety Regulations, and 1.7 of the Public Eating Establishment Standards.
  4. Follow-up

    2 infractions

    • Pest Control
      • Food facility is not free of pests. Refer to 6.1 of the Public Eating Establishment Standards.
    • Finishing Materials
      • Walls in rooms where food is prepared, packaged, stored or received are not easily cleaned, durable, impervious, light in colour, smooth, non-toxic, and non-corrosive. Refer to subclause 13(a)(i) of The Food Safety Regulations, and 1.7 of the Public Eating Establishment Standards.
  5. Routine

    9 infractions

    • Clean-in-place
      • Equipment that is too large to be cleaned in sinks or dishwashers is not being effectively cleaned, rinsed, and sanitized. Refer to 3.3.2 of the Public Eating Establishment Standards.
    • Manual Dishwashing
      • Detergent for washing or chemicals for sanitizing tableware, utensils, and equipment are not provided. Refer to 3.1.1 of the Public Eating Establishment Standards.
    • Lighting
      • Lighting intensity is not adequate to facilitate cleaning, i.e. 110 lux or more (at a distance of 91 cm (3 ft.) above the floor) in walk-in coolers, freezers, dry storage areas, and dining areas during periods of cleaning. Refer to subclause 13(b)(iii) of The Food Safety Regulations and 1.8.1.a of the Public Eating Establishment Standards. (Show More)
    • Pest Control
      • Food facility is not free of pests. Refer to 6.1 of the Public Eating Establishment Standards.
    • Finishing Materials
      • Walls in rooms where food is prepared, packaged, stored or received are not easily cleaned, durable, impervious, light in colour, smooth, non-toxic, and non-corrosive. Refer to subclause 13(a)(i) of The Food Safety Regulations, and 1.7 of the Public Eating Establishment Standards.
    • Maintenance & General Sanitation
      • Wiping cloths for cleaning tables and counters are not immersed in an approved sanitizing solution before each use. Refer to 4.6 of the Public Eating Establishment Standards.
      • Sanitizing solution is not changed frequently to ensure it remains effective. Refer to 4.6 of the Public Eating Establishment Standards.
      • Materials and equipment not required for the operation of public eating establishment are stored in the premises. Refer to 4.7 of the Public Eating Establishment Standards.
      • A portion of the food facility, as specified by the Public Health Inspector, is not kept clean, and/or in good repair. Refer clause 18(b) of The Food Safety Regulations and 4.1 of the Public Eating Establishment Standards.
      • Equipment as specified by the Public Health Inspector, are not kept clean and sanitized and/or maintained in good repair. Refer to 3.1.5 of the Public Eating Establishment Standards.
    • Food Protection
      • Food or drink (including water and ice) is not prepared, stored, cooked, processed, dispensed, transported, served or sold in a sanitary manner or under sanitary conditions. Refer to clauses 19(1)(b) & 19(2)(b) of The Food Safety Regulations.
    • Food Handler Habits, Hygiene & Health
      • Food is being prepared, and served in the absence of a person who has successfully completed a course in food sanitation. Refer to subsection 26(1) of The Food Safety Regulations, and 7.1 of the Public Eating Establishment Standards.
    • Temperature Control - Cooling, Thawing and Refrigeration
      • Potentially hazardous food is not kept at a temperature of 4°C (40°F) or less under refrigeration. Refer to clause 23(1)(a) of The Food Safety Regulations.