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Twist of Taj

135 - 270 Nolanridge Crescent NW Calgary AB T3R 1W9 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Paper towel dispenser was empty at the back kitchen areas. Additional paper towel was stored at the back kitchen area but could not fit into the paper towel dispenser.2. Paper towel dispenser was empty in the front service area.3. There was no soap at the front handwashing sink area.4. Paper towel in the washroom was empty.5. Paper towel dispenser in the accessible washroom was jammed.The owner noted to have order the handwashing suppliesEnsure handwashing sink is equipped with handwashing supplies.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The cloth used for the naan pillow was dirty.Replace the cloth every two hours.2. Food debris was noted behind the equipment at the cookline.3. Dust buildup was noted on the kitchen ceiling.Clean the indicated area.
  3. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Food items in a big stainless-steel pot were stored on the floor in the walk-in cooler.The pots were promptly removed and portioned in an insert.Food must be stored at 6 inches off the floor at all times.2) Used utensils with food debris on them were stored on the handle of the stove grill. Utensils were promptly washed in the dishwasher.Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.3) The cloth used to make the naan bread was dirty.The cloth was immediately replaced.Ensure the cloth used to make the naan bread are replaced every two hours
  4. Initial Inspection

    0 infractions

  5. Demand Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was no prep cooler at the cook line.Obtain a prep cooler to refrigerate perishable food.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel dispenser for the paper towel at the handwashing sink in the front service area.Obtain a paper towel dispenser for the paper towel.
    • 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. Gap was noted beneath the front exit door.2. There was no weatherstripping installed at the back exit door.Install weatherstrippings to prevent the entry of pests.
    • 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 washroom door does not have a self-closing device.Install a latch or a self-closing device on the washroom door.