Tiffin Curry And Roti House
188 28 Street SE Calgary AB T2A 6J9 · Food - General
4 inspections
- Demand Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- **CORRECTED**1. There was no prepared bleach sanitizer in the kitchen. Bucket was in the front area and brought back to the kitchen by the Operator.2. There was no bleach sanitizer solution in the basement prep area. 100ppm bleach sanitizer made during the inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- **CORRECTED**1. A flat of eggs was stored on the top shelf above containers of food. Eggs placed on plastic tray to prevent contaminating foods below.2. Observed an opened can of evaporated milk stored in the walk-in cooler. Can removed during inspection and the Operator was informed to not store foods in open cans, as it may start to rust and contaminate food.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. There were no thermometers inside the coolers.COMPLETE THE FOLLOWING:1. Please purchase thermometers to put inside all the coolers and freezers. Check temperatures daily. It is recommended to record the temperatures in a log sheet.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 1. No waterproof probe thermometer available for checking the high temperature dishwasher. COMPLETE THE FOLLOWING:1. Purchase a waterproof probe thermometer with maximum temperature function to test the dishwasher and ensure it is reaching a minimum 71*C at the dish level for adequate sanitizing of dishes.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. Basement:The standup cooler with glass doors has a buildup of ice on the condenser and food is stored below. COMPLETE THE FOLLOWING:1. Remove ice to protect food from contamination and ensure the equipment is in good working condition.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- **CORRECTED**1. Several spatulas were not in good condition and were missing pieces. Spatulas removed by the Operator.2. Short ribs were being cooked in a pan that had a buildup of burnt debris. The Operator changed the pan.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. There was a significant accumulation of black debris on the ceiling tiles in front of the hood vent.2. There was burnt debris on the hood vent filters above the grill and an accumulation of grease on the underside of the hood vent. 3. There was a buildup of food and debris along the wall in hard-to-reach areas behind the cooking equipment.COMPLETE THE FOLLOWING:1. Clean the areas noted above thoroughly and more frequently. Ensure hard to reach areas are cleaned more.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Observed food handler wearing multiple bracelets. Remove all jewelry from the hands. Must be able to wash your hands properly.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- High temp dishwasher was measured at 60.9 degrees Celsius and was not reaching adequate sanitization temperature of 71 degrees Celsius.- As discussed, ensure to use 2-comp sink to sanitize dishes using the chlorine sanitizer concentration of 100 ppm.-Dishwasher must be serviced and calibrated. Parts have been ordered by the operator.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The mechanical washer wash temperature measured at 42C. No hot water sanitation cycle. Temperature never above 42C. Call for service immediately. Use the 2-compartment sink for utensils. Until the dishwasher is repaired, the food must be served using single service articles
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The sink in the basement must be setup as a hand washing sink. Remove the sprayer
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- ***Ongoing Violation***1. No sanitizer solution was initially prepared for use.- Staff prepared a bleach sanitizer solution during inspection. As discussed, ensure that a sanitizer is prepared for use at all times when the facility is open for each food handling area.2. Cleaning cloths were stored on food prep counters.- Provide a bucket container with sanitizer for storing cleaning cloths during use.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- High temp dishwasher was measured at 60.9 degrees Celsius and was not reaching adequate sanitization temperature of 71 degrees Celsius.- As discussed, ensure to use 2-comp sink to sanitize dishes using the chlorine sanitizer concentration of 100 ppm.-Dishwasher must be serviced and calibrated. Parts have been ordered by the operator.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- ***Ongoing Violation***1. Scoops for bulk items (flour, spices, sugar) were stored in the containers.- Bulk containers had a build-up of food debris.As discussed, clean bulk food containers and store all scoops in use outside of the container on a clean surface.
- 23. Is the facility maintained in a clean and sanitary condition?
- The grill fire canopy had build-up of grease and is overdue for servicing.As discussed, clean all food equipment thoroughly on a routine basis and schedule a fire cleaning.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?