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The Imperial Spice

1150 - 4150 109 Avenue NE Calgary AB T3N 2B3 · Food - General

6 inspections

  1. Demand Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A backpack was stored on the bulk bin.The backpack was placed on a coat hook during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Boxes of potatoes and canned eggplants were stored on the floor.Store food at least 6 inches off the floor.
    • 09. Are chemicals stored and handled in a safe manner?
      • A spray bottle that contained glass cleaner was not labeled to indicate its content.The spray bottle was labeled 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?
      • There were no paper towels at the front hand sink.The paper towel dispenser was refilled during the inspection.
  2. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • March 17 - The hot holding unit was out of service during the inspection, and the working condition could not be accessed.March 13 - Several trays of high-risk food items on the steam table measured between 31 to 35 degrees C. The equipment was observed to be turned off at the time of the inspection.**Ensure all foods under hot holding are maintained at 60 degrees C and above.The food items were discarded 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 manual dishwashing procedure reviewed with staff on site was inadequate. The dishes were not being sanitized.**Ensure all dishes are washed, rinsed, fully immersed in an approve sanitizer for at least 2 minutes and then set out to air dry.
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quat sanitizer available for use in the spray bottles measured above 400ppm with no potable water rinse being employed.**Ensure quat sanitizers are maintained at 200ppm.**A potable water rinse is required if the sanitizer is to be maintained at higher concentrations.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Several trays of high-risk food items on the steam table measured between 31 to 35 degrees C. The equipment was observed to be turned off at the time of the inspection.**Ensure all foods under hot holding are maintained at 60 degrees C and above.The food items were discarded 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 mechanical dishwasher was not adequately sanitizing dishes; the final rinse temperature measured at 66.8 degrees C at dish level during the inspection.**Have the dishwasher repaired to ensure to can achieve sanitizing temperatures of 71 degrees C or above at dish level.Revert to manual dishwashing procedures.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The manual dishwashing procedure reviewed with staff on site was inadequate. The dishes were not being sanitized.**Ensure all dishes are washed, rinsed, fully immersed in an approve sanitizer for at least 2 minutes and then set out to air dry.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The was no paper towel at the hand sink towel dispenser.**Ensure all hand sinks are supplied with the required articles for hand washing at all times.
  4. Demand Inspection

    0 infractions

  5. Initial Inspection

    0 infractions

  6. Demand Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The maximum temperature of the high-temperature mechanical dishwasher was measured at the dish level using a maximum-registering thermometer to be 57°C, 59°C, and 62.3°C (tested three times). The inspector informed the operator to configure the dishwasher to ensure that it reaches at least 71°C. Otherwise, please contact a technician to configure the dishwasher. **FIX THE DISHWASHER TO REACH AT LEAST 71°C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • A maximum-registering thermometer was not available on-site. Ensure to obtain a maximum-registering thermometer to test the dishwasher at the dish-level.**OBTAIN A MAXIMUM-REGISTERING THERMOMETER.