Thind Pakora House
302 - 3770 Westwinds Drive NE Calgary AB T3J 5H3 · Food - General
4 inspections
- Monitoring Inspection
3 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel for the hand sink is not in the paper towel dispenser. Please ensure the paper towel is kept clean and available for use in a dispenser.
- 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 on the back door was not screwed-in properly and was placed on the side. Operator placed screen door back in place, but it was not tight fitting and had a large gap at the top.- If you wish to keep the back door open in the warmer months, the screen door must be replaced with one that is tight fitting and has no gaps.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 3 compartment sink drain is draining very slowly. Ensure the sink drain is unclogged.
- 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
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorine (bleach) sanitizer solution in the spray bottles was tested at 10 ppm. Operator prepared bleach solution during inspection and concentration was tested at 100 ppm.- As discussed, ensure that sanitizer concentration is regularly checked using available test strips.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Multiple food containers in the walk-in cooler were uncovered and without lids.- Cover all food items to protect from contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Food items and utensils were stored directly on the floor in the back kitchen. Operator instructed to relocate food items onto shelves.- Please ensure all food products are stored in a safe and sanitary manner at least 15 cm (6 in.) off the ground.2. Boxes of food items and potato bags were stored in the utility room behind the dishwashing area. - Ensure food items are relocated and stored in a clean and sanitary manner.3. Utensils such as cutting board and lids were balanced on top of the 3-comp sink. - This is not a sanitary area - please conduct air dry and storage in a sanitary area.
- 09. Are chemicals stored and handled in a safe manner?
- Chlorine sanitizer spray bottles used in the back kitchen were not labelled. Operator labelled the bottles during inspection.- Ensure all chemicals used in the facility are appropriately labeled.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Two bins of cooked vegetable and paneer pakora placed on the shelving unit beside the dishwashing sink were measured at 23.4C and 24.4C respectively. Food items discarded during inspection.- Ensure all potentially hazardous high-risk food items are stored at a temperature of less than 4°C or greater than 60°C at all times.
- 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 on the back door was not screwed-in properly and was placed on the side. Operator placed screen door back in place, but it was not tight fitting and had a large gap at the top.- If you wish to keep the back door open in the warmer months, the screen door must be replaced with one that is tight fitting and has no gaps.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Cardboard liner used on the shelving unit besides the dishwashing area was wet and visibly soiled. Operator removed the liner during inspection.- Ensure surfaces are kept smooth, durable, easily cleanable, and impervious to moisture.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Accumulation of food debris was noted on the plastic liner and flour buckets underneath the prep line table.- Ensure to clean the area of food debris and residue.2. Soiled cloth curtain was observed at the entrance to the back kitchen.- Operator is to ensure that curtains are either replaced or cleaned and maintained in a sanitary condition.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The chlorine surface sanitizer had a concentration of 0ppm.Ensure that the sanitizer is maintained at 100ppm. Verify the concentration using chlorine testing paper.
- 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?
- Pest control records were not being maintained.Develop and maintain pest control records.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bags of onions and potatoes were being stored with chemicals, cleaning supplies, and the mop bucket.Move the food items to another location.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?