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The Food Village

101 - 4851 Westwinds Drive NE Calgary AB T3J 4L4 · Food - General

10 inspections

  1. Monitoring Inspection

    3 infractions

    • 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 dispenser was not working properly. Ensure the paper towels are protected from contamination and are available at the hand sink in an adequate dispenser.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several floor tiles were cracked, and water had pooled at the joints.- Repair the damaged floor tiles in the kitchen area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Several utensils and storage buckets were stored in unclean condition with dried on food debris.2. The utensil storage area and shelving were unclean.3. The walk in cooler vents were blowing dust on the ceiling and upper shelves of the walk in cooler.
  2. Risk Management Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • The owner was consuming food in the kitchen.- Ensure to designate place for lunch/coffee break and hands are washed prior starting food prep after the breaks.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several floor tiles were cracked, and water had pooled at the joints.- Repair the damaged floor tiles in the kitchen area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The violation still exists****The violations still exist**The area under the multi-compartment sink and under the cookline was observed to be dirty, with spills and food debris accumulation. The operator was informed that these areas need to be cleaned and maintained regularly to prevent any buildup.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A cleaning and sanitizing schedule has not been developed. When asked on how the facility is maintained, despite other noted cleaning infractions, the Operator stated they 'clean as problems are identified'.- Create and maintain a written cleaning schedule which allows for owners, managers, and employees to verify what needs cleaning and when.
  3. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **The violations still exist**1. Open containers containing food items were stacked together, with the bottom of the top container touching the food items inside the bottom container. The inspector informed the staff/operator that food must be protected from contamination during storage. The operator was advised not to stack open containers in this manner to prevent potential contamination.2. ***Repeat violation*** Food items in the walk-in cooler were still not covered. Cover all foods in the cooler.
    • 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. Ceiling tiles were missing, and some were not smooth or moisture-resistant.– Install the missing tiles and replace acoustic tiles with smooth, moisture-resistant ones.2. Baseboards were either missing or detaching.– Inspect baseboards throughout the facility and install or reattach as needed.3. A shelf was made of unfinished wood.– Paint or seal the unfinished wood to ensure it is properly treated.4. Several floor tiles were cracked.– Repair the damaged floor tiles in the kitchen area.5. Ventilation canopy filters appeared soiled.– Clean and polish the ventilation canopy filters6. Silicon caulking around sinks (two-compartment sink) appeared moldy.- Remove deteriorated caulking and reapply a continuous bead of food-grade silicone caulking to prevent water infiltration and mold growth.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Standing dough mixture appeared dirty.- Clean and sanitize dough mixture regularly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. A cleaning and sanitizing schedule has not been developed. When asked on how the facility is maintained, despite other noted cleaning infractions, the Operator stated they 'clean as problems are identified'.- Create and maintain a written cleaning schedule which allows for owners, managers, and employees to verify what needs cleaning and when.2. Ceiling air intake vents appeared dirty.- Clean the air intake vents.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The violations still exist**The area under the multi-compartment sink and under the cookline was observed to be dirty, with spills and food debris accumulation. The operator was informed that these areas need to be cleaned and maintained regularly to prevent any buildup.
  4. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Open containers containing food items were stacked together, with the bottom of the top container touching the food items inside the bottom container. The inspector informed the staff/operator that food must be protected from contamination during storage. The operator was advised not to stack open containers in this manner to prevent potential contamination.2. ***Repeat violation*** Food items in the walk-in cooler were still not covered. Cover all foods in the cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked noodles was left at room temperature measuring 25C (discarded). The operator was informed that high risk foods must not be left at room temperature. Ensure to high-risk food are kept cool at or below 4C or above 60C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked foods, including dal and potato sauce, were left cooling at room temperature with temperatures ranging between 45°C and 50°C. The operator was informed that food must be cooled rapidly to ensure safety. Food should be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within an additional 4 hours. To achieve this, the food should be placed in shallow containers to allow for quicker cooling and then stored in a refrigerator to reach a temperature of 4°C or below. The foods were immediately placed in the refrigerator.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The area under the multi-compartment sink and under the cookline was observed to be dirty, with spills and food debris accumulation. The operator was informed that these areas need to be cleaned and maintained regularly to prevent any buildup.
  5. Risk Management Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff/operator that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. Please educate all staff regarding the proper use and storage of cleaning cloths during operations.**OUTSTANDING (2024-11-20). Cleaning cloths were still noted on food-contact surfaces.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer solution available during the inspection. There was food preparation during the inspection. The inspector informed the operator that a sanitizer solution must be prepared and readily available at all times during food operations. Please educate all staff regarding the proper use of an approved sanitizer solution during operations.**OUTSTANDING (2024-11-20). There was no sanitizer solution available during the inspection while food handling and preparations were ongoing. The inspector re-educated the operator regarding the importance of maintaining a sanitizer solution.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food items in the cooler were found not covered. The inspector informed the staff that all food items must be covered to prevent cross-contamination of the food during storage. Please ensure to cover all food items.**OUTSTANDING (2024-11-20). Several food items in the walk-in cooler were still noted not covered. Some food containers with food were also noted being stored on the floor. The inspector informed the staff again regarding the proper storage of food in the cooler.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meats were stored beside ready-to-eat food in the walk-in cooler. The inspector informed the staff/operator that raw or unprocessed food shall be kept separate from ready-to-eat foods, or raw or unprocessed food be stored below ready-to-eat foods to prevent potential contamination. Please re-organize the cooler to ensure that raw meats are stored away and below ready-to-eat food items.
    • 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 faucet of the multiple compartment sink is leaking. The operator mentioned that they have already called a plumber. Please ensure to fix the leak at the compartment sink.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoops and spoons used in the bulk bins and spice containers were dirty. Thoroughly clean and sanitize these food equipment and utensils.**OUTSTANDING (2024-10-03). Scoops for dry product were stored inside the bins with the scoops covered in product. All scoops should be stored away from the food product or in a separate food-safe container, then cleaned and sanitized daily, to prevent the risk of contamination of the bulk ingredients. Please educate all staff regarding the proper use and storage of scoops.**OUTSTANDING (2024-11-20). Scoops were still noted inside the bins with the scoops covered in food products.
  6. Demand Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff/operator that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. Please educate all staff regarding the proper use and storage of cleaning cloths during operations.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer solution available during the inspection. There was food preparation during the inspection. The inspector informed the operator that a sanitizer solution must be prepared and readily available at all times during food operations. Please educate all staff regarding the proper use of an approved sanitizer solution during operations.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food items in the cooler were found not covered. The inspector informed the staff that all food items must be covered to prevent cross-contamination of the food during storage. Please ensure to cover all food items.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meats were stored beside ready-to-eat food in the walk-in cooler. The inspector informed the staff/operator that raw or unprocessed food shall be kept separate from ready-to-eat foods, or raw or unprocessed food be stored below ready-to-eat foods to prevent potential contamination. Please re-organize the cooler to ensure that raw meats are stored away and below ready-to-eat food items.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were test strips available for the QUAT sanitizer solution. However, the test strips were expired. The inspector informed the staff/operator to obtain valid test strips. Please ensure to monitor all your testing equipment and obtain valid ones when expired.**OBTAIN VALID TEST STRIPS.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel in the handwashing station. The staff/operator put paper towels in the handwashing station during the inspection. The inspector informed the staff to ensure that the handwashing station is fully equipped/supplied with soap and paper towel at all times during operations.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoops and spoons used in the bulk bins and spice containers were dirty. Thoroughly clean and sanitize these food equipment and utensils.**OUTSTANDING (2024-10-03). Scoops for dry product were stored inside the bins with the scoops covered in product. All scoops should be stored away from the food product or in a separate food-safe container, then cleaned and sanitized daily, to prevent the risk of contamination of the bulk ingredients. Please educate all staff regarding the proper use and storage of scoops.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The blending machine equipment was noted as dirty during the inspection with food leftovers noted on the equipment. The inspector informed the staff/operator that all equipment in the kitchen must be kept clean after every use. Please educate all staff regarding proper cleaning of equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A written sanitation procedure has not been developed. Develop and maintain a written sanitation procedure.**OUTSTANDING (2024-10-03). There was no cleaning schedule and written sanitation procedure being implemented on-site. Several areas were noted as dirty and unsanitary during the inspection. The inspector informed the staff and the operator that a cleaning schedule must be implemented and be put in writing for documentation purposes and to ensure that the facility remains clean and sanitary throughout operations. Please ensure to implement a cleaning schedule and written sanitation procedure in the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some areas of the facility required cleaning. The inspector informed the operator that all areas of the facility must be maintained in a clean and sanitary condition. The following areas must be cleaned:- Floor throughout the facility, including below the dishwashing sinks and behind the stove/grill.- Ceiling tiles above the food prep tables.**PLEASE CLEAN THE AFOREMENTIONED AREAS.
  7. Risk Management Inspection

    5 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The facility is providing reusable customer utensils and currently only has a 2-compartment sink for dishwashing.Only disposable customer utensils are permitted at this facility. Cease the use of reusable customer utensils.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishes are not being sanitized after they are washed manually.After the wash step, ensure that dishes are sanitized in an approved sanitizer for 2 minutes.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The inside of the prep coolers had an accumulation of food debris and spillage.2. Scoops and spoons used in the bulk bins and spice containers were dirty.Thoroughly clean and sanitize these food equipment and utensils.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is food debris and spill accumulated in the hole on the floor in front of the grill.Thoroughly clean these areas. Close the opening of the hole in the floor.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A written sanitation procedure has not been developed.Develop and maintain a written sanitation procedure.
  8. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Mr. Clean was being used to sanitize food contact surfaces in the kitchen.Obtain an approved sanitizer for food contact surfaces. A bleach solution of 100ppm.A Quats solution of 200ppm.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff was observed switching between tasks and handling food.Please ensure that handwashing is frequent and is occurring between switching tasks.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Bags of onions and potatoes were being stored on the floor in front of the rear exit door.Ensure food items are stored at least 6 inches above the ground.2. Frozen produce was being stored in non-food grade plastic bags in the freezers.Obtain food-grade bags or containers for food storage.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pakoras were sitting at room temperature on top of the fryers.The staff discarded the Pakoras. Ensure that high risk foods are maintained at below 4C or above 60C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishes are not being sanitized after they are washed manually.After the wash step, ensure that dishes are sanitized in an approved sanitizer for 2 minutes.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The employee washroom hand sink did not have paper towel.Obtain paper towel supplied in a dispenser.
    • 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?
      • Operator does not have any records of pest control.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The grill ventilation hood has a significant buildup of grease.Ensure that the filters are cleaned.2. The inside of the prep coolers had an accumulation of food debris and spillage.3. Scoops and spoons used in the bulk bins and spice containers were dirty.Thoroughly clean and sanitize these food equipment and utensils.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There is a significant spillage under the dishwashing sink.2. There is food debris and spill accumulated in the hole on the floor in front of the grill.Thoroughly clean these areas. Close the opening of the hole in the floor.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A written sanitation procedure has not been developed.Develop and maintain a written sanitation procedure.
  9. Risk Management Inspection

    0 infractions

  10. Initial Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were kept on the counter after cleaning food contact surfaces.No sanitizing bucket available.Fresh sanitizing buckets were prepared at 100 ppm for each prep station, and new cleaning cloths were kept therein.Cleaning cloths should be frequently cleaned and when not in use kept in a sanitizing solution at the required concentration to prevent the growth of harmful microorganisms.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Food in the prep cooler were uncovered.Foods were promptly covered.2. Scoop handles were in direct contact with the bulk food.Scoops without handles were in use.Scoops were promptly removed.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 2-compartment sink sanitizing solution was measured at 10 ppm.Fresh sanitizing solution was prepared at 100 ppm.Ensure sanitizing solution are measured regularly and should be changed immediately when below 100 ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hot water line was turned off from under the hand washing sink. When turned on, the faucet was leaking.