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The Grand Chola

1115 - 4058 109 Avenue NE Calgary AB T3N 2B2 · Food - General

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A pail of chlorine sanitizer measured 10 ppm.Fresh chlorine sanitizer at 100 ppm was prepared during the inspection. Replace sanitizer regularly as the concentration weakens with time and usage.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A food prep table was added next to the front kitchen hand sink without splashguard protection.Install a washable splashguard between the hand sink and the prep table.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Sweets for self-serve by the cash register were not protected from customer contamination.Sweets were covered during the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Sheets of unfinished wood were being used as shelf liners for dry storage.Remove unfinished wood from the facility or finish the surface so that it is smooth, non-absorbent to moisture and easy to clean.
  3. Initial Inspection

    0 infractions

  4. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizers measured over 200 ppm.Chlorine sanitizers were diluted to 100 ppm during the inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles that contained chlorine sanitizer were not labeled to indicate their contents.Spray bottles were labeled 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 high temperature dishwasher reached a maximum temperature of 45C.Repair the dishwasher so that the sanitizing temperature meets a minimum temperature of 71C at dish level.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There was no testing equipment for monitoring the sanitizing temperature of the high temperature dishwasher.Obtain testing equipment such as a maximum registering thermometer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap cannot be dispensed from the soap dispenser located at the rear kitchen hand sink.The soap dispenser was repaired during the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A piece of flooring in front of the walk-in cooler was raised, which can cause debris to accumulate along the edges.Repair the floor to a smooth and washable surface.