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The Samosa House & Tiffin / Gio Party Hall

2154 - 4310 104 Avenue NE Calgary AB T3N 1W2 · Food - General

12 inspections

  1. Demand Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty cleaning cloths were stored on the counter.Keep cleaning cloths immersed in a sanitizer between uses.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The sink drain board on the clean side of the dishwasher was filthy with food debris and it was being used to store dirty equipment. Maintain a one-way flow from dirty to clean.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Some sweets on display were not fully covered by saran wrap.Protect open food on display from customer contamination.2) There was an opened can of mango pulp under refrigeration.Transfer food from opened cans into food grade containers.3) Some foods were found uncovered in the walk-in cooler.Cover foods properly during storage.4) Containers of food were stored on the floor of the walk-in cooler.Store foods at least 6 inches off the floor.5) A dirty apron was stored on food equipment. Clothing was hung above a stack of baking sheets.Designate an area away from food handling or food storage for storage of personal items.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Perishable sweets such as carrot halwa, soft barfi, milk cake and khoa pinni had been stored at room temperature for over 2 hours.These sweets were discarded. Store perishable foods out of the temperature danger zone (4 to 60C).2) Lentil pastries were stored without temperature control. The internal food temperature measured 15.2C.Lentil pastries were discarded.3) Coconut sauce and chopped vegetables measured 8.9C and 13C in the double cooler with sliding doors.Chopping vegetables were discarded. Store perishable foods at 4C or less under refrigeration.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Food handlers in the dishwashing area and the back of the kitchen did not convenient access to handwashing facilities.Install a plumbed hand sink with handwashing supplies in suitable dispensers by the dishwashing area and the back food preparation area.
    • 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) Some ceiling tiles were missing above the coolers. 2) The dishwashing area had the T bar ceiling installed without tiles.Install light colored ceiling tiles that are smooth and washable.3) There was inadequate shelving for storage of clean equipment. Pots, baking sheets, containers, and frying pans were stored on the kitchen floor.Provide adequate shelving and store equipment off the floor.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A knife was found flat on processed potatoes in the walk-in cooler.Keep handles away from food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The kitchen was disorganized with debris buildup on equipment such as cold holding units and the dishwasher.Organize the kitchen and conduct thorough cleaning.
  2. Demand Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty cleaning cloths were stored on the counter.Keep cleaning cloths immersed in a sanitizer between uses.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The sink drain board on the clean side of the dishwasher was filthy with food debris and it was being used to store dirty equipment. Maintain a one-way flow from dirty to clean.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Some sweets on display were not fully covered by saran wrap.Protect open food on display from customer contamination.2) There was an opened can of mango pulp under refrigeration.Transfer food from opened cans into food grade containers.3) Some foods were found uncovered in the walk-in cooler.Cover foods properly during storage.4) Containers of food were stored on the floor of the walk-in cooler.Store foods at least 6 inches off the floor.5) A dirty apron was stored on food equipment. Clothing was hung above a stack of baking sheets.Designate an area away from food handling or food storage for storage of personal items.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Perishable sweets such as carrot halwa, soft barfi, milk cake and khoa pinni had been stored at room temperature for over 2 hours.These sweets were discarded. Store perishable foods out of the temperature danger zone (4 to 60C).2) Lentil pastries were stored without temperature control. The internal food temperature measured 15.2C.Lentil pastries were discarded.3) Coconut sauce and chopped vegetables measured 8.9C and 13C in the double cooler with sliding doors.Chopping vegetables were discarded. Store perishable foods at 4C or less under refrigeration.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Food handlers in the dishwashing area and the back of the kitchen did not convenient access to handwashing facilities.Install a plumbed hand sink with handwashing supplies in suitable dispensers by the dishwashing area and the back food preparation area.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) The kitchen hand sink was obstructed by milk crates and a box.Items that obstructed the hand sink were removed during the inspection. Keep hand sinks accessible at all times.2) The kitchen hand sink did not have hot running water.The hand sink was repaired during the inspection. Hot and cold running water was available at the hand sink.
    • 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) Some ceiling tiles were missing above the coolers. 2) The dishwashing area had the T bar ceiling installed without tiles.Install light colored ceiling tiles that are smooth and washable.3) There was inadequate shelving for storage of clean equipment. Pots, baking sheets, containers, and frying pans were stored on the kitchen floor.Provide adequate shelving and store equipment off the floor.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A knife was found flat on processed potatoes in the walk-in cooler.Keep handles away from food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The kitchen was disorganized with debris buildup on equipment such as cold holding units and the dishwasher.Organize the kitchen and conduct thorough cleaning.
  3. Demand Inspection

    1 infraction

    • 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 kitchen floor was in a state of disrepair.Repair the kitchen floor so that it is smooth, non-absorbent to moisture and easy to clean.
  4. Demand Inspection

    2 infractions

    • 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 kitchen floor was in a state of disrepair.Repair the kitchen floor so that it is smooth, non-absorbent to moisture and easy to clean.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • Construction has begun in the area previously blocked off as the banquet hall. Renovations include relocating and enlarging the walk-in cooler, extending the kitchen, moving the dishwashing area to the new section, and removing a wall. Plans for this construction have not been submitted to AHS for review or approval.Detailed plans must be submitted to AHS for review and approval must be obtained prior to proceeding with any construction or modifications to ensure compliance with public health regulations.
  5. Risk Management Inspection

    2 infractions

    • 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 kitchen floor was in a state of disrepair.Repair the kitchen floor so that it is smooth, non-absorbent to moisture and easy to clean.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • Construction has begun in the area previously blocked off as the banquet hall. Renovations include relocating and enlarging the walk-in cooler, extending the kitchen, moving the dishwashing area to the new section, and removing a wall. Plans for this construction have not been submitted to AHS for review or approval.Detailed plans must be submitted to AHS for review and approval must be obtained prior to proceeding with any construction or modifications to ensure compliance with public health regulations.
  6. Demand Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quat based sanitizer from the dispenser measured 100 ppm. The operator was educated on how to make 100 ppm chlorine-based sanitizer using the chlorine concentrate available on site Fix the dispenser and ensure quat sanitizer is maintained at 200 ppm. Continue using 100 ppm chlorine till this is fixed.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Foods were observed stored without covers in the walk-in units and dry storage areaCover foods to prevent contamination.2) Opened canned food were stored under refrigeration in their original cans.Transfer content of opened canned foods into a food grade container.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Fish fillet 3C and gravy 1C was left thawing at room temperature. 2. Cooked rice 58C was stored at room temperature.3. Cooked noodles left cooling at room temperature, measured 20C. - Noodles discarded. All other food items were places back in the cooler.- Thaw foods using any of the following methods:i) Under refrigeration – Thaw in a cooler/refrigerator at 4 C or below.ii) Under cold running water iii) As part of the cooking process – Cook food directly from frozen, ensuring it reaches the proper internal cooking temperature.iv) In a microwave oven – If thawed in a microwave, the food must be cooked immediately after thawing.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The quat sanitizer from the dispenser at the two-compartment sink measured 100 ppm. The operator was educated on how to prepare a 100-ppm chlorine-based sanitizer.Fix the quat dispenser to maintain 200 ppm of sanitizing solution. Use 100 ppm chlorine for all manual dishwashing till the dispenser is fixed.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chlorine connected to the dishwasher was empty resulting in sanitization cycle measuring 0 ppm.A new bottle of chlorine was connected to the dishwasher; sanitization cycle measured 100 ppm of chlorine.
    • 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 test strip for measuring quat sanitizing solution.Obtain quat test strip and ensure solution is tested for effectiveness.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sinks located by the refrigerated drawers and in the hallway leading into the kitchen were not supplied with paper towels.Paper towels were placed in the dispensers 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?
      • The kitchen floor was in a state of disrepair.Repair the kitchen floor so that it is smooth, non-absorbent to moisture and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Food debris, grime, dust and grease were observed, including but not limited the following areas.- On the stove and pan used for deep frying in the cookline.- Floor and walls throughout the facility.- in the walk-in cooler and freezer.- Doors and handles of all refrigeration units.- Dough standing mixer.- Under, in between and around equipment.Clean the facility and pay attention to the aforementioned areas. 2. The area around the back door was cluttered, stacks of produce boxes scattered throughout the space. Organize and declutter this area.
  7. Risk Management Inspection

    1 infraction

    • 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 kitchen floor was in a state of disrepair.Repair the kitchen floor so that it is smooth, non-absorbent to moisture and easy to clean.
  8. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pastries with lentil filling measured 48.6C in the hot holding unit. The temperature for the equipment was set below 60C.Pastries were discarded. Store perishable foods at 60C or higher during hot holding.
    • 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 kitchen floor was in a state of disrepair.Repair the kitchen floor so that it is smooth, non-absorbent to moisture and easy to clean.
    • 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 partition wall for the janitorial sink was not finished.Finish the wall so that it is smooth, non-absorbent to moisture and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A dirty knife was stored between a line cooler and a food preparation table. Equipment cannot be easily moved apart for cleaning.The knife was cleaned and sanitized in the dishwasher.
  9. Risk Management Inspection

    21 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • An open pail of flour in the dry storage area was contaminated with black debris.Discard contaminated flour. Cover foods properly during storage.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Used cleaning cloths were stored on food preparation surfaces.Immerse cleaning cloths in an approved sanitizing solution such as 100 ppm chlorine or 200 ppm quat between uses.2) Quat sanitizer in spray bottles measured at least 400 ppm.Use quat sanitizer at 200 ppm.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A food handler was observed touching a cell phone with gloved hands then preparing food without washing hands or replacing gloves.When switching tasks, remove gloves, wash hands and put on a new pair of gloves.
    • 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?
      • Food was being prepared by the janitorial sink and this area did not have convenient access to handwashing facilities.Do not prepare food by the janitorial sink or near any sources of contamination. Food preparation areas must have convenient access to handwashing facilities.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) Splashguard protection was missing between the kitchen handwashing sink and the food preparation surfaces.Install splashguard protection.2) Shell eggs were stored above produce and ready to eat foods in the walk-in cooler.Store raw eggs and raw meats separately or below produce or cooked/ ready to eat foods.3) The janitorial sink was situated adjacent to a shelf with clean equipment without a partition in between.Install a washable, minimum 5 feet tall wall partition.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Foods were stored uncovered in the walk-in units and dry storage area.Cover foods properly during storage.2) Opened food cans were stored under refrigeration.Transfer food from cans to food grade containers.3) Cell phones were stored on food preparation surfaces. A wok in storage had a cell phone inside. Staff clothing was stored next to open food in the dry storage area and in contact with blenders.Store personal belongings in a designated area away from food handling or food storage areas.4) Food containers and cases of beverage were stored on the floor of the walk-in units and bar.Store food including beverages at least 6 inches off the floor.5) Sweets for customer self-serve were being displayed without protection from customer contamination.Protect displayed food from customer contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • 1) Spray bottles containing sanitizer were not labeled to indicate their contents.Label all chemical bottles to indicate their contents.2) Rinse additive for the dishwasher was stored above open food.Store chemicals separately or below food or food equipment/ utensils.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) The unit with refrigeration drawers was not operational. All perishable foods including onion gravy and almond gravy measured between 16.8C and 18.6C.2) Butter, a chickpea flour mixture and processed cabbage in the large line cooler measured between 11.6C to 16.0C.3) Whipping cream, margarine, paneer, cooked rice and chickpea curry were stored without temperature control. Internal temperatures measured 20.3C, 26.7C, 20.1C, 43.3C and 50.7C respectively.4) Peeled, whole onions were stored without temperature control in the dry storage area.5) Processed cabbage, flavored sour cream and cooked chickpeas in the small line cooler measured between 10.3 to 16.3C.6) Raw filets had thawed at room temperature. The internal temperature was 18C.Discard temperature abused foods. Repair coolers so that perishable foods are maintained at 4C or less under refrigeration.Store perishable foods at a temperature of 4C or less or at 60C or higher.Thaw foods in one of the following ways: 1) under cold running water, 2) in a cooler at 4C or less, 3) in a microwave, or 4) as part of the cooking process.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low temperature dishwasher measured 0 ppm chlorine. Water measured at a maximum temperature of 32.3C in the final rinse cycle.Repair the dishwasher so that it meets cleaning and sanitizing requirements such as 100 ppm chlorine or minimum 71C in the final rinse cycle).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) The kitchen handwashing sink by the refrigerated drawers was obstructed by boxes.Remove items that were obstructing the kitchen handwashing sink.2) The paper towel dispenser at the kitchen handwashing sink located by the refrigerated drawers was not in proper working order. Paper towels could not be dispensed.Repair the paper towel dispenser. Ensure to provide adequate handwashing supplies in suitable dispensers at every handwashing sink.
    • 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?
      • The screen door at the rear entrance was damaged and not tight-fitting.Install an effective screen door.
    • 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?
      • A food handling permit issued by Alberta Health Services was not displayed.Display the food handling permit for public viewing.
    • 20. Do food handlers at the facility have adequate food safety training?
      • There was no evidence of food safety training.Provide an Executive Officer of Alberta Health Services with a copy of a certificate that demonstrates that a person who is in care and control of the food establishment has completed an approved food safety training course.
    • 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) There was a cork board behind the kitchen handwashing sink and food preparation surface.Remove the cork board from the kitchen.2) Food was being cooked on a gas stove burner beyond the range of the ventilation hood.Place cooking equipment directly under the ventilation hood.3) Aluminum foil was being used as shelf liners in the cook line. Aluminum foil was dirty and peeling.Remove aluminum foil from the shelf.4) Some ceiling light covers in the kitchen were damaged.Replace damaged ceiling light covers.5) There was a hole in the wall behind the janitorial sink.Repair the wall.6) Ceiling tiles were missing in the dry storage area.Install ceiling tiles.7) The single light fixture in the walk-in cooler was blocked by stacked containers. Lighting in the unit was dim.Provide adequate lighting in the walk-in cooler.8) An electrical outlet cover was missing in the bar.Install an electrical outlet cover.
    • 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 kitchen floor was in a state of disrepair.Repair the kitchen floor so that it is smooth, non-absorbent to moisture and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A disposable aluminum pan was being reused.Discard the used, disposable aluminum pan. Do not reuse single service food supplies.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Cutting boards were pitted, discolored and damaged with cut marks throughout.Re-surface or replace cutting boards. Surfaces must be smooth, non-absorbent to moisture and easy to clean.2) Some bulk bins did not have covers.Provide covers for bulk bins.3) A food processor was damaged.Repair or replace damaged food equipment.4) There was ice build-up on the ceiling of the walk-in freezer.Remove ice.5) The dishwasher had a leaky pipe.Repair the dishwasher pipe to stop the leak.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) There was an accumulation of debris on food preparation tables, food containers, food equipment, utensils and the dish rack.Clean and sanitize all food equipment, dishes and utensils.2) A dirty plastic wrap was being used to cover a knife handle.Remove plastic wrap.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The two-compartment sink was not accessible as dirty dishes had piled up on the floor in front of the sink.De-clutter and organize the area around the two-compartment sink.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A cleaning schedule was not available.Prepare a written daily, weekly and monthly sanitation schedule that includes all surfaces and equipment to be cleaned and sanitized. Include the chemicals used for each surface. Provide the sanitation schedule to an Alberta Health Services, Executive Officer for review. Implement the cleaning schedule in the food establishment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Many surfaces within the food establishment were filthy with dust, debris and grease including but not limited to walls, ceilings, floors, under shelving and under and between equipment.Conduct a thorough cleaning of the entire food establishment including hard-to-reach areas.
  10. Demand Inspection

    13 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?
      • Food handling activities (peeling potatoes) were observed in the banquet hall, counter space was not available for safe handling of food. Provide a clean, smooth, and non-absorbent counter surface for all food handling activities.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. vegetables were stored in the utility room in close proximity to batteries and chemicals.Foods were removed from this area at the time of the inspection.2. A crate containing samosa dough was placed on the floor next to the walk-in cooler The crate was moved to the cooler. Obtain food grade containers with fitting lids for storing all foods
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low-temperature dishwasher, which uses a chlorine-based sanitizer, was tested and measured 0 ppm. The operator contacted a service technician to fix the issue. The dishwasher was re-tested 100 ppm after repairs.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Staff was peeling potatoes and handling food in the banquet hall; a handwashing sink was not provided in this area to support safe handling of food.Install a plumbed sink in this area to ensure proper hygiene and prevent contamination. The sink must be equipped with hot and cold running water, soap, and paper towel. Alternatively, relocate food handling activities to an area where a handwashing sink is accessible. Food must not be handled in this area until the sink requirement is met. 2. The handwashing sink at the entrance leading to the kitchen had no soap and paper towel. Obtain soap and paper towel in a dispenser for this handwashing station.
    • 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?
      • ***Not assessed on May 8th 25***There were gaps in the corners under the banquet hall back door. Please replace/adjust door sweep to remove all gaps.
    • 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?
      • The screen at the back door was torn in many areas and fixed with cardboard. Replace the screen to protect against pest entry.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ***Not assessed on May 8th 25***1) There was a large gap between the bar hand sink counter and wall.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***Repeat violation May 8th 25***The manufacturer plastic protective wrap was left on the ceiling in the walk-in freezer and it was iced up with frozen condensate. Please remove plastic wrap and clean ceiling.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***Repeat violation May 8th 25***Some dry ingredient bins were damaged/missing lids. Please replace or provide proper lids/covers for bins. Plastic wrap does not provide effective/adequate protection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The dough mixer was heavily contaminated with visible flour and food debris buildup.Thoroughly clean and sanitize.2. Accumulation of food debris and spills were observed in several food storage bins.Thoroughly clean and sanitize.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting boards on the prep coolers had deep grooves, making them difficult to clean and sanitize effectively. Replace the cutting boards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a heavy accumulation of old food debris and spills in the following areas - Under the cook line. - The counter table where the vegetable cutter is stored. - The walk-in cooler and walk-in freezer. Pull shelves away from walls for easy/thorough cleaning.- Under the storage shelve next to the dough mixer- Around and under the dough mixerDeep clean the entire facility, pay particular attention to the aforementioned areas. Develop and maintain sanitation schedule that include all areas of your facility. Records must be available for review upon request by the public health inspector.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The banquet hall being used for food handling and storage was cluttered. Furnitures and items not related to food operations were not organized or stored in a designated area.Declutter and organize the banquet hall. Store all non-food-related items in a separate, designated area. Remove items that are no longer needed from the facility and maintain this area in a clean and sanitary manner.
  11. Risk Management Inspection

    7 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) There were several packages of paneer stored on the sheet pan rack at room temp; temp measured as high as 16-17C internal. Do not remove product from cooler until staff member is ready for prep. Keep perishable foods at 4C or lower, or 60C or higher.2) Vegetable pakora was left out at room temp for extended periods of time for cooling. Temp measured 23C. Please practice quick-cooling methods. Staff immediately placed into cooler.
    • 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?
      • There were gaps in the corners under the banquet hall back door. Please replace/adjust door sweep to remove all gaps.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The bar hand sink was missing a paper towel dispenser/holder. There were several rolls of paper towels on the bar counters that were not stored in suitable dispensers.
    • 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) There was a large gap between the bar hand sink counter and wall. The floor below had a heavy accumulation of food debris/filth. Please clean floor and fill in gap.2) Several shelves were lined with aluminum foil that were peeling and contaminated with grease, food debris, and filth. Please remove shelf liners and routinely clean shelves.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some dry ingredient bins were damaged/missing lids. Please replace or provide proper lids/covers for bins. Plastic wrap does not provide effective/adequate protection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The manufacturer plastic protective wrap was left on the ceiling in the walk-in freezer and it was iced up with frozen condensate. Please remove plastic wrap and clean ceiling.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was a heavy accumulation of old food debris under the cook line. Please clean.2) There was an accumulation of food debris and spillage under the shelves in the walk-in cooler and walk-in freezer. Pull shelves away from walls for easy/thorough cleaning.
  12. Initial Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Visibly soiled counter cloths were not stored in a sanitizing solution between use.2) The sanitizer at the prep line did not register a sanitizing residual. Prepare chlorine sanitizer at 100 ppm or quat sanitizer at 200 ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) Several containers/pails of food stored in the walk-in cooler and walk-in freezer were not covered or protected against contamination, and bags of food were thrown on top of open bins of foods/samosas. Ensure all foods are covered.2) Dry ingredient bins were uncovered, contaminated with food splatter, and plastic bowls (no handles) were used to scoop out product and bowls and scoops left inside bins. Protect foods in storage - clean storage bins, keep foods covered, use utensils with handles and keep out of product after use.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer test strips for quats were not provided. Please obtain.
    • 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?
      • 1) The screen on the kitchen screen door was damaged. Please repair.2) There were gaps in the corners under the banquet hall back door. Please replace/adjust door sweep to remove all gaps.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The bar hand sink was missing a paper towel dispenser/holder. There were several rolls of paper towels on the bar counters that were not stored in suitable dispensers.
    • 20. Do food handlers at the facility have adequate food safety training?
      • It was apparent that the food handlers in the kitchen were lacking basic food safety knowledge. Please have all staff complete the AHS basic food safety course. There is no charge for this course.
    • 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 kitchen floor was badly damaged in several areas making cleaning difficult. Please repair floor so it is smooth, nonporous and easily cleanable.2) There was a large gap between the bar hand sink counter and wall. The floor below had a heavy accumulation of food debris/filth. Please clean floor and fill in gap.3) A dishwasher exit transition table was missing. Please install.4) Several shelves were lined with aluminum foil that were peeling and contaminated with grease, food debris, and filth. Please remove shelf liners and routinely clean shelves.5) The dirty dish table was installed with a metal edge that was in a condition that was not easily cleanable. Please remove the metal edge.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The vinyl strip curtain in the walk-in cooler was heavily contaminated with old food debris. Please clean.2) The manufacturer plastic protective wrap was left on the ceiling in the walk-in freezer and it was iced up with frozen condensate. Please remove plastic wrap and clean ceiling.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was a heavy accumulation of old food debris behind the cook line, under equipment, in the dishwashing area, and in hard-to-reach areas throughout the kitchen and back storage areas. Please clean.2) There was an accumulation of food debris and spillage under the shelves in the walk-in cooler and walk-in freezer. Pull shelves away from walls for easy/thorough cleaning.3) There was an accumulation of grease and dust on the ceiling, light covers, and walls near the cookline. Please clean.