The Samosa Factory
135 - 55 Westwinds Crescent NE Calgary AB T3J 5H2 · Food - General
6 inspections
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- There was one (1) full rack of cooked Samosas stored in room temperature in the kitchen outside the walk-in cooler and had a timer of 5:10 (am) vs the time of inspection at 4:30 pm. The staff mentioned that the rack was placed in room temperature because there was no available space in their walk-in cooler due to an increased demand of orders for their Samosas. The inspector informed the staff that high-risk food must not be stored in room temperature. All the Samosas in the rack were discarded during the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
4 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1. Hot water at the handwashing sink was not available.- The owner called the plumber, and a video hot running water was received via email. 2. Handwashing sink was not securely attached to the wall.- Secure the handwashing sink to the wall appropriately to maintain stability and safety.
- 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 violations still exist**1. The lighting in the dry storage area was extremely low.Increase the lighting in this area.2. There was a hole in the washroom covered with duct tape.Remove the tape and repair the hole.
- 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 throughout the facility was in disrepair.- Repair the floor so that it is smooth, durable, and easy to clean to maintain proper sanitation and safety. The operator stated that the facility will be closed temporarily and work will be completed in mid of February 2026.
- 23. Is the facility maintained in a clean and sanitary condition?
- ** The violations still exist**1. The caulking around the hand sink adjacent to the 3-compartment sink was peeling off and dirt was accumulated in this area.Replace this caulking.2. The was an accumulation of food debris, dirt, and oil on the floors underneath the black storage shelving.Thoroughly clean this area.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A surface sanitizer was not prepared at the time of the inspection.Ensure that a sanitizer is always readily available when food preparation is being done. Verify the concentration using testing paper.
- 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. The lighting in the dry storage area was extremely low.Increase the lighting in this area.2. There was a hole in the washroom covered with duct tape.Remove the tape and repair the hole.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. The caulking around the hand sink adjacent to the 3-compartment sink was peeling off and dirt was accumulated in this area.Replace this caulking.2. The was an accumulation of food debris, dirt, and oil on the floors underneath the black storage shelving.Thoroughly clean this area.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cooked potato products were stored in racks at room temperature and measured at 39°C. No records were provided regarding the time-keeping during the cooling process. Staff provided temperature logs, but the logs were not updated. Please ensure that all food items for cooling are monitored. The staff were educated by the inspector on the proper recording of temperatures and proper cooling procedures. Please ensure to implement moving forward.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Obtain a thermometer for the walk-in cooler.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
0 infractions