The Curry Culture
204 - 175 Chestermere Station Way Chestermere AB T1X 1V2 · Food - General
9 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Skewers were being stored on hooks on wall directly above mop sink within the splash zone. Move skewers and ensure no food or food equipment is stored close to mop sink.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Silicone around mop sink was in disrepair and was mouldy. Remove and replace or clean and repair caulking.
- 23. Is the facility maintained in a clean and sanitary condition?
- The facility did not have cleaning schedule.- Develop a cleaning schedule for the facility.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- **The violation still exists**The food container in walkin cooler was stored on floor.- Ensure to store food 6 inch above the floor.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Two buckets containing fish were kept in the mop sink and were being thawed under running water using a non‑food‑grade hose. Approximately 14-15 lbs raw fish was discarded during inspection. - Food must be thawed in a clean and sanitized food‑preparation sink. Non‑food‑grade hoses or equipment must not be used to supply water to food or food‑contact containers.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 1. The commercial chemical dishwasher was not dispensing chlorine, and the drainage system was overflowing during operation.- Use of the dishwasher was discontinued immediately until the chlorine dispensing system and drainage issue are repaired and functioning properly. The operator was instructed to use single‑use customer utensils in the interim to ensure food safety. The dishwasher must be fully operational, including proper sanitizer delivery and adequate drainage, prior to being returned to use.2. The tap at the scrape sink prior to the dishwasher was non‑functional and did not provide water for proper pre‑rinsing of dishes.- The issue was reported for immediate repair. The tap must be repaired and maintained in working order to provide an adequate water supply for effective scraping and pre‑cleaning of utensils and equipment before dishwashing. This allows one compartment of the two‑compartment sink to be designated for thawing food items, rather than using the sink for washing and scraping dishes at the same time.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The handwashing sink was blocked, and a hose was attached to it and being used to wash a car near the back entrance.- Handwashing sinks must remain unobstructed and used only for handwashing at all times. Hoses or other equipment must not be attached or used for non‑hygienic purposes.
- 23. Is the facility maintained in a clean and sanitary condition?
- **The violations still exist**1. Floors, walls and area behind cooking stoves/under dishwashing sinks appeared dirty.- Clean the above-mentioned area thoroughly. 2. The facility did not have cleaning schedule.- Develop a cleaning schedule for the facility. Blank cleaning schedule template was sent via email.3. The area by the dry storage area (flour and sugar bins) was disorganized, some of the food lying on the floor.- Organize the above-mentioned area.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. The food container in walkin cooler was stored on floor.- Ensure to store food 6 inch above the floor.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Raw chicken was observed at 18C in the kitchen. The operator stated that the chicken was out for thawing from more than 5 hours. - Chicken (20lbs) was discarded during inspection.2. 20L of yogurt was prepared without following proper procedure. The operator was unable to provide logs to verify pH and temperature control measures for the fermentation process.- The yogurt was discarded during inspection. Provide a standard procedure for the production of yogurt for review by the public health inspector. Develop and maintain a log that indicates the following:- Date and time of production- List of all Ingredients Used- Heating Temperature of the milk- Starting pH of milk before culture is added- Final pH after fermentation (must reach 4.5 or lower within 2 hours of fermentation)- Fermentation Time (document the start and end times)- Fermentation Temperature- Cooling Temperature (must be rapidly cooled to ≤4°C after fermentation)- Batch number (system of identifying the batch of yogurt being made)Ensure the following:- Obtain a PH test strip or PH meter to monitor PH throughout the process.- A functional calibrated thermometer for monitoring temperature.- The starter culture used in yogurt production must be obtained from an approved commercial source.Back slopping (using yogurt from a previous batch as a starter culture) is not permitted for production.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Floors, walls and area behind cooking stoves/under dishwashing sinks appeared dirty.- Clean the above-mentioned area thoroughly. 2. The facility did not have cleaning schedule.- Develop a cleaning schedule for the facility. Blank cleaning schedule template was sent via email.3. The area by the dry storage area (flour and sugar bins) was disorganized, some of the food lying on the floor.- Organize the above-mentioned area.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There was no sanitizer solution available when inspector arrived. A 100ppm chlorine solution was made during the inspection. Ensure sanitizer is available at all times and staff are properly sanitizing surfaces.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Two non food grade plastic buckets were being used in walk in cooler to store food. These were switched out during inspection. Ensure food grade containers are used for food storage.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A pan of cooked spinach sauce was cooling directly on the floor. This was moved during the inspection. Do not store food directly on the ground.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Trays of cooling rice, pakora, and potatoes were left at room temperature. These were placed into walk in during inspection. Food must be chilled rapidly.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hand sink was filled with dirty dishes and not accessible. This was corrected during the inspection. Hand sink must be accessible at all times and food handlers must wash hands prior to handling food and if hands are contaminated.
- 20. Do food handlers at the facility have adequate food safety training?
- There were more than 5 food handlers on-site at time of inspection and no one with food safety training. Have additional staff complete food safety training.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
3 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- There is no dedicated area for raw meat in walk in cooler. Raw meat was stored on top of cooked curries and next to cabbage. Ensure raw meat is stored in dedicated area on lowest shelf to prevent cross contamination.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher was not hooked up to detergent or sanitizer. Repair dishwasher. All dishes must be washed and sanitized manually until dishwasher is repaired. *July 12, 2024 - Dishwasher was sanitizing but did not have detergent. Staff were manually washing and using dishwasher to sanitize in the meantime. Ensure dishwasher detergent is restocked.
- 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 was a hole in the ground near the dish area. The hole appeared to be a previous floor drain that had been filled. Please properly fill and cover this hole and ensure that it can be easily cleaned and will not pose a risk of injury. *Cited again July 3, 2024
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorine sanitizer in kitchen measured greater than 200ppm. Ensure sanitizer is 100ppm and used to sanitize surfaces.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Buckets of curry in walk in cooler did not have lids. Ensure containers in walk in cooler are covered to protect from contamination. 2. A bowl of raw chicken was stored on top of cooked food. This was moved during the inspection. Ensure raw food is stored on lower shelves and in designated area to prevent cross contamination.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher was not hooked up to detergent or sanitizer. Repair dishwasher. All dishes must be washed and sanitized manually until dishwasher is repaired.
- 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 was a hole in the ground near the dish area. The hole appeared to be a previous floor drain that had been filled. Please properly fill and cover this hole and ensure that it can be easily cleaned and will not pose a risk of injury. *Cited again July 3, 2024
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. There was a build up of food debris and dirt under counter in dish area.2. Exterior of flour and spice containers were dirty. Please clean.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
3 infractions
- 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 weather stripping on the back door needs to be replaced. Please replace the weather stripping to reduce the risk of pest entry and infestation.
- 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 was a hole in the ground near the dish area. The hole appeared to be a previous floor drain that had been filled. Please properly fill and cover this hole and ensure that it can be easily cleaned and will not pose a risk of injury.
- 23. Is the facility maintained in a clean and sanitary condition?
- Some areas of the facility had a buildup of food debris. some areas include the refrigerator and walk in cooler handles, countertops, and along the cookline. Please clean these areas and ensure that the facility is kept clean and organized.
- 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?
- Monitoring Inspection
10 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Multiple contaminated cleaning cloths were found on cutting boards in the kitchen. Please ensure that cleaning cloths are always placed in sanitation solution when not in use.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There was no sanitizer solution prepared at the time of the inspection. The operator corrected this during the inspection and prepared an appropriate bleach solution.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Raw chicken stored in a large metal bowl covered with plastic wrap was stored on the floor of the walk-in cooler. Please ensure that food products are stored 6 inches off of the ground at all times.
- 09. Are chemicals stored and handled in a safe manner?
- Chemicals are being stored on the top shelf in the dry storage area. Please store chemicals on a low shelf and away from food products to reduce the risk of contamination and injury.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Trays of cooling chicken and rice measured 20 degrees Celsius. Ensure food is not held at room temperature and that cooling is done rapidly. The operator put the trays of cooling chicken and rice in the walk-in cooler during the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A bowl of chopped garlic was found sitting out and measured to be above 4 C. The operator corrected this during the inspection and put the garlic in the refrigerator.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The sanitizing dishwasher that uses bleach/chlorine as sanitizing agent was not measuring 100 ppm of bleach when tested using chlorine test strips. Please have the dishwasher serviced and ensure that bleach is present before using the dishwasher for cleaning dishware and utensils.
- 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 weather stripping on the back door needs to be replaced. Please replace the weather stripping to reduce the risk of pest entry and infestation.
- 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 was a hole in the ground near the dish area. The hole appeared to be a previous floor drain that had been filled. Please properly fill and cover this hole and ensure that it can be easily cleaned and will not pose a risk of injury.
- 23. Is the facility maintained in a clean and sanitary condition?
- Some areas of the facility had a buildup of food debris. some areas include the refrigerator and walk in cooler handles, countertops, and along the cookline. Please clean these areas and ensure that the facility is kept clean and organized.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?