Twisted Indian South Calgary
340 - 200 Hartell Way SE Calgary AB T2X 4S9 · Food - General
5 inspections
- Monitoring Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of samosas stored in the warmer was 57 CRequirement:Ensure that samosas are stored at 60 C and higher during hot holding.Temperature of the unit was raised during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bag was kept on mayonnaise pail in back area.Requirement:Store personal and miscellaneous items separately from food.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No quat test strips were provided to verify concentration of quat in sanitizer solution.Requirement:Provide quat test strips.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Concentration of quat measured 0 ppm in sanitizer solution of pail located in front prep area.Requirement:Ensure that concentration of quat is maintained at 200 ppm.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Concentration of quat measured 50 ppm in sanitizer solution made in the sink for utensils.Requirement:Ensure that concentration of quat is maintained at 200 ppm.
- 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?
- Concentration of quat measured 0 ppm in sanitizer solution of pail located in front prep area.Requirement:Ensure that concentration of quat is maintained at 200 ppm.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No test strips were provided to verify concentration of quat in sanitizer solution.Requirement:Provide quat test strips.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?