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The Curry Capital

615 10 Street Wainwright AB T9W 1P2 · Food - General

8 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Vinegar water was used to sanitize the food contact surfaces in the facility kitchen area.Manager mentioned that staff alternates between vinegar water and bleach. Discussed the approved sanitizers and their routine testing.Solution was discarded and fresh bleach solution measured and verified at 100ppm was made during the inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • An observation was made that drainpipe from the ice machine was submerged in the water sink used for thawing the raw chicken. Discussed with operator the backflow of the water and possible cross contamination.Violation was corrected during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Following observations were made regarding the dry storage area of the facility.1) Staff shoes were stored right below the flour bags.2) A trash bag full of used recyclables was stored in contact with food bags in the dry storage area.Violations were corrected during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) In the dry storage area of the facility some of the food items were stored in open packaging with the scoops stored in a way that they were touching the food item.2) One of the food containers was visibly dirty with open lid cover.-Store all the food items in the closed and clean containers. -Handled scoops must be stored either outside the containers or in a way that handle is not touching the food item.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The refrigeration unit under the prep table in the kitchen area was measured at around 6 to 7 degrees C (multiple readings).High risk foods were removed and placed in another functional cooler.Discussed with the operator to regularly monitor the temperature of indicated cooler to ensure that it is at or below 4 degrees C.
    • 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 facility was doing its own pest control. Pest control records were not maintained.Pest control check list would be provided in the e-mail.Make sure to maintain the pest control records on monthly basis.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some general cleaning required including a clean and re-organization of the prep cooler.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping cloths are not in sanitizing solution. Owner will make up sanitizer buckets to help prevent contamination of wiping cloths.
  8. Monitoring Inspection

    1 infraction

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • News paper must not be used in the kitchen.