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The Tandoor

2372 24 Street NW Edmonton AB T6T 0G9 · Food - General

3 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Heavily soiled cleaning cloths noted on counters. Cloth bucket was 0 ppm Chlorine.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Soiled bowls and cups were being left in bulk food containers as scoops.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food in deli table inserts was 7.6C, which is too high. Ensure it is below 4 C.
  3. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Heavily soiled cleaning cloths noted on counters. Cloth bucket was 0 ppm Chlorine.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Cubes of lamb were being thawed in the prep sink, but food and food equipment were present and were being contaminated. 2. A bag of carrrots was being stored on the floor in the dishwashing area. Do not store food on the floor or where it may be contaminated by dishwashing. 3. Multiple items were uncovered in the cooler.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Soiled bowls and cups were being left in bulk food containers as scoops.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food in deli table inserts was 7.6C, which is too high. Ensure it is below 4 C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was 0 ppm Chlorine after running cycle. Line was primed by inspector and was 100 ppm Chlorine. Note: Staff indicated that they had tested the machine earlier in the day. Please address why the machine is losing it's prime. Ensure every cycle is 100 ppm Chlorine. Note: Facility has been previously instructed to maintain a written log of the sanitizer concentration, which is not being done. Ensure a log of the daily recorded sanitizer concentration is kept.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The only hand sink in the facility was being used for food prep and had dishes left in it so it could not be used.
    • 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?
      • The posted permit is expired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning required:- Cooler gaskets dirty.- Dishwashing area dirty. Mould and slime build up around caulking and under drip tray. - Light switches, including in washrooms, dirty.- Dry goods storage areas require cleaning. - Cleaning required in coolers,- Clean under equipment.- Food storage bins need cleaning.