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The Curry Table

388 C St. Albert trail St. Albert AB T8N 3Z9 · Food - General

8 inspections

  1. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***There was one open container of cream stored on the counter. It was moved to the cooler upon request. Ensure perishable foods are safely stored in the coolers.
  2. Monitoring Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***The sanitizer solution for cleaning cloths was not being maintained at an effective 100ppm. Discussed and upon request a new solution was made up and checked.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***There were wiping cloths being left on the counter. Used cloths are to be stored in a sanitizer solution or put in for laundry, not left on the food contact surfaces.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***The food contact surfaces were not being maintained in a clean and sanitary condition. Brushing off debris from the counter does not ensure that the counter is sanitized and ready as a sanitary food contact surface. Education provided.
    • 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?
      • ***Three crates of processed onions were being left at room temperature. Ensure that processed foods are put in the cooler in a timely manner and not left out for long periods of time. Manager instructed staff to put the cut onions in the cooler.***Inserts of prepared foods were not being stored in the cooler. Bulk perishable product was brought out of the cooler, had a portion put on the stove for reheating/cooking and the remaining portion was being left on the counter. Containers of unused products were returned to the cooler upon request.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ***The bottom of one container was not to be stored directly on food in another uncovered container. Food is to be stored in a manner that prevents contamination (covered/protected from contamination).***Cutting boards (food contact surfaces) were not being cleaned and sanitized between uses. Wiping with a dry cloth to remove debris does not result in a sanitary surface for food handling.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***There were some scoops that were completely embedded in the bulk products. Ensure that the scoop handles are not a source of contamination and can be reached by the staff without digging through the product. Staff removed soiled scoop from the bin.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***There was perishable foods being left out at room temperature (9C). After discussion, the staff was told to put the perishable foods back in the cooler.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ***The back (prep) hand sink was obstructed and not available for staff to use.
    • 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?
      • ***Pest control records were not available onsite for review. The May's report was available on the operator's e-mail.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***There was a build up of dirt, black soot like build up, splashes and debris present on the walls, surfaces, ceiling, and floors. General sanitation needs improvement.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***There were containers of food being stored on the floor. Discussed that for sanitation and vermin control and checking all food storage was to be 15 cm off the floor.
  3. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***Cooked foods were being left to cool at room temperature. At the time of inspection they were 32C (the same as room temperature in that area). Discussed that if food was going to be left out to cool it had to be timed so that it could be moved to the cooler to finish cooling and not left out at room temperature for extended periods of time. Food was moved to the cooler during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***the cooler prep lids were being left open. The temperature of the upper unit was 14C to 19C. The enclosed lower part was 9C. Once the cooler lids were closed the upper part was 7C and the lower was 4C. Ensure that the lids are closed unless actively using the food in the cooler. Corrected during the inspection.
  4. Risk Management Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • July 8, 2025***Sanitizer was not readily available in the food handling areas. Discussed and a solution was made up for the kitchen. Ensure the sanitizer solution is made and available in all food handling areas prior to any food handling.Jun 2025***Sanitizer was not readily available in the food handling areas. Ensure ready to use sanitizer solution is available in the food handling areas.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • July 8, 2025***The food contact surfaces were not being cleaned and sanitized at adequate intervals. There was no sanitizer available for sanitizing the food contact surfaces. Sweeping off with a dry cloth is not acceptable), surfaces are to be washed and sanitized with an effective sanitizer when they become soiled. Sanitizer solution was made up upon request.June 2025***The food contact surfaces were not being cleaned and sanitized at adequate intervals. Discussed how the food contact surfaces were to be cleaned and sanitized (sweeping off with a dry cloth is not acceptable), surfaces are to be washed and sanitized with an effective sanitizer when they become soiled.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***There were cleaning cloths being left on the counter. Discussed with operator and a sanitizer solution was made up during the inspection and the cleaning cloths were put in it.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ***There were no staff present in the kitchen and the prep cooler lids had been left open. This not only left the food unprotected from contamination but also reduced the effectiveness of the temperature control for the perishable foods being stored there.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***The prep cooler with the lids open (with no staff in the area) had perishable foods between 6C and 9C. Ensure that the cooler lids (and doors) remain shut to help ensure that safe temperatures are being maintained for all perishables.
  5. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***Cleaning cloths were being left on the counter and not stored in a sanitizer solution between uses. Staff removed during the inspection.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***The food contact surfaces were not being cleaned and sanitized at adequate intervals. Discussed how the food contact surfaces were to be cleaned and sanitized (sweeping off with a dry cloth is not acceptable), surfaces are to be washed and sanitized with an effective sanitizer when they become soiled.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***Sanitizer was not readily available in the food handling areas. Ensure ready to use sanitizer solution is available in the food handling areas.
    • 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?
      • *** There were coolers that were not having the temperatures checked and recorded. Ensure all perishable food storage records are being maintained (hot as well as coolers and the sanitizer concentrations).
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***There were unacceptable scoops present in the bulk foods. Removed during 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?
      • ***Hand sink was used to store soiled dishes. Corrected during the inspection.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • ***Hand sink paper towel dispenser came off the wall when used. Ensure the dispensers are securely mounted.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • ***The current FHP had been received but not posted. Picture received following the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***The floor was wet with puddles. Discussed that when moping the floor it is not to have pools of water left on it. This creates an unsanitary condition that also promotes slipping hazards.
  6. Risk Management Inspection

    2 infractions

    • 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?
      • ***The food safety records were not being maintained. Reminded them that it had been sent during the inspection on Friday and was to be completed at least once daily.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ***The area under the front sink was finished and the support leg was painted during the inspection.
  7. Initial Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***Sanitizer solution was made up in labeled spray bottles during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ***The third sink was leaking when water was put in. Contractor repaired during 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?
      • ***The front hand sink was missing the paper towel dispenser. Installed during 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?
      • ***The back hand sink was obstructed (rolling cart was moved).
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • ***The fire system had not been checked, operator indicated municipality had indicated that there was no requirement for that. Fire inspector was contacted and the system documentation was not up to date (2022) and would have to be checked.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ***The floor in the cook line area was not finished. There were areas of unfinished concrete. The areas missing the tiles were covered with an ep
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ***The wall by the prep line hand sink was caulked during the inspection.
  8. Demand Inspection

    0 infractions