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Tibet Kitchen

318 10 Street NW Calgary AB T2N 1V8 · Food - General

5 inspections

  1. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. A mixture of vinegar and water is currently being used as a sanitizer for food contact surfaces. Please switch to a food-grade sanitizer or prepare an approved food-safe solution using either 100 ppm chlorine or 200–400 ppm quaternary ammonium (quat).2. Several dirty reusable wiping cloths were stored directly on food contact surface. Store wiping cloth fully submerged in a buck of sanitizer when not in use. Change solution regularly to maintain the concentration of the sanitizer.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Garbage bags are being used for storing foods. Discontinue the use of garbage bags for storing food to prevent chemical contamination. Obtain food grade containers with fitting lids.2. Rice scoops was stored in a bucket of room temperature water. Store used scoops in an ice bath to minimize pathogen growth. Change Ice bath when mucky and clean the scoop at regular intervals. 3. Bins of dry foods including rice and flour where stored open without lids. Please obtain proper lids for all the dry storage bins. Food must be covered with fitting lids to prevent contamination especially due to the ongoing mice issues. 4. Raw meat was stored directly on a box of pop in the walk-in cooler. Store raw meat separately from pop to prevent raw meat juice from dripping on to pop cans which may result in contaminating the product.
    • 09. Are chemicals stored and handled in a safe manner?
      • A spray bottle containing solution intended to be used for sanitizer was not labelled. Label any bottle containing chemical to identify their content.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chlorine sanitizer for the low temperature dishwasher was measured at 50ppm. Service the dishwasher immediately, manually sanitize all dishware until the dishwasher is able to maintain 100 ppm chlorine sanitizer levels.
    • 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?
      • *** Repeat violation April-4-2025***Mouse droppings found in utility room, on the small dry utensil storage shelf and on the floor beside the walk-in cooler. Ensure these areas are cleaned and sanitized. Provide pest control report to the public health inspector.
  2. Risk Management Inspection

    1 infraction

    • 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?
      • Aug 27, 2024The amount of droppings has reduced significantly. Only a small amount of new droppings was observed under the baskets in the dry storage room. Continue with the increased pest control and monitor.
  3. Monitoring Inspection

    6 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The kitchen hand sink hot water tap leaks.Repair or replace.
    • 15. Is the facility free of a pest infestation?
      • Mice droppings are observed in the mechanical room and the dry storage room. Currently, the pest control comes monthly.Clean off the droppings and monitor. If the droppings are observed after cleaning. Contact the pest control company to increase the frequency and take necessary actions.
    • 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 back door was opened with the screen door open.Keep the back door closed or use an effective screen door.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Three kitchen ceiling lights were missing light covers.Install ceiling light covers or shatter guards.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Knives were stored in the gap between the prep cooler and the prep table.Clean and sanitize the knives. Store them in a sanitary manner.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard to reach areas are dirty with debris and grimes especially under the dishwasher.Clean.
  4. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard to reach areas are dirty with debris and grimes especially under the dishwasher.Clean.
  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wiping clothes were left on the kitchen cutting boards.Store in sanitizer solution between uses.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine sanitizer for the dishwasher was too weak to provide 100ppm after dilution.Obtain new chlorine sanitizer for the dishwasher.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard to reach areas are dirty with debris and grimes especially under the dishwasher.Clean.