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Twisted Indian South Calgary

340 - 200 Hartell Way SE Calgary AB T2X 4S9 · Food - General

5 inspections

  1. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The small cooler located beside the beverage refrigerator was measured between 8°C and 13°C. The cooler contained blended yogurt drinks and desserts. The food items were transferred to the preparation cooler. Staff were instructed not to use the cooler until it has been repaired or replaced. Ensure all refrigeration units maintain food at 4°C or lower at all times.
    • 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 vinyl strip/trim at the bottom of one of the lower cabinets was falling off. Please repair the cabinet.
  2. Monitoring Inspection

    0 infractions

  3. 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.
  4. 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.
  5. 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.