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Urban Chowk Street Food

4138 - 4310 104 Avenue NE Calgary AB T3N 1W2 · Food - General

9 inspections

  1. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some cleaning is still needed in the walk-in cooler and on some walls.
  2. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Several containers of food in the walk-in cooler and the upright freezer were uncovered. Ensure that all food is covered to protect against contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bags of rice and dried chickpeas were stored directly on the floor in the storage area. Ensure that all food is stored at least 6 inches off the floor.
    • 09. Are chemicals stored and handled in a safe manner?
      • The spray bottle container bleach sanitizer was unlabeled. Ensure that all containers of chemicals are clearly labeled to identify contents.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The hand sink beside the prep cooler (across from cooking line) is missing the handle for the hot water tap. Please repair. 2. A wooden spoon was stored inside the basin of the hand wash sink beside the cooking line (far end). Do not store equipment in the hand wash sink. Ensure that all hand wash sinks are accessible at all times. Corrected during inspection.3. Paper towel dispenser across from the hand wash station in the dishwashing area was empty. A roll of paper towel was noted on the counter. Please refill the paper towel dispenser.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. A plastic container was stored inside a pot of tamarind sauce in the walk-in cooler. The container was covered in tamarind sauce. Do not store scoops or containers inside bulk food. Clean the container/scoop and store it inside a clean container.2. Caulking around the hand sink was in disrepair. Please replace the caulking.3. Deep cleaning is needed on equipment throughout the kitchen as an accumulation of spilled food and grime was noted on: shelves, cooking equipment, coolers, walls, shelves and floor of walk-in cooler, and some food containers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deep cleaning is needed throughout the kitchen including, but not limited to: all floors, walls and under all equipment.
  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • REPEATING VIOLATION:Baseboard peeling away from wall near cookline. Please resecure.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several floor panels under the dishwasher were no longer secured in place and dishwashing floor area was badly worn/warped. Please repair/replace floor so surface is in good condition, is smooth, nonporous and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • REPEATING VIOLATION:The ceiling above the cook line was dusty. Please clean.
  5. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • REPEATING VIOLATION:Counter cloths were visibly soiled with food debris and were not stored in a sanitizing solution between use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff personal items (several bags) were hung on hooks above open food and food prep surface and among food equipment. Store personal items separately and away from food and food areas.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bowl of potato mixture was balanced on top of inserts out of the cold zone in the prep cooler. Temp measured 10-11C (destroyed). Do not double stack perishable foods. Store cold perishable foods at 4C or lower.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher final rinse did not register a sanitizing residual. Please manually sanitize all dishes/utensils until dishwasher is repaired and measures 100 ppm in the sanitizing rinse.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand wash sink located too far away for dishwashing staff. Please either install a hand wash sink in dishwashing area or install soap and paper towels in suitable dispensers above the wash comp of the 3 comp sink.
    • 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?
      • REPEATING VIOLATION:There was a gap between the kitchen back double door. Please seal gaps.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Baseboard peeling away from wall near cookline. Please resecure.2) Open foods were stored on top of the hot water tank. This is not an acceptable food storage/prep area. Separate area away from food prep.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • REPEATING VIOLATION:Dishwasher was set on top of bare, unfinished wooden risers (these are difficult to clean). Please remove and install proper equipment legs/risers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • REPEATING VIOLATION:The ceiling above the cook line was dusty. Please clean.
  6. Demand Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) A surface sanitizer was not prepared and provided during operation. Provide a sanitizing solution at each area where open foods are handled.2) Counter cloths were visibly soiled with food debris and were not stored in a sanitizing solution between use.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Inspector also observed cook eating with bare hands and resuming to handle foods for public consumption. Cook did not wash hands. Please remind staff to wash hands as required.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) Kitchen staff were consuming personal meals in the kitchen next to/around open foods. Inspector also observed cook eating with bare hands and resuming to handle foods for public consumption. Provide separate area away from open food areas where staff can consume their meals. Remind staff to wash hands after returning from break and handling food.2) Container of raw meat was stored on counter directly next to a sheet pan of cooling potato patties.3) Raw fish and chicken were stored above uncovered cooked/ready-to-eat foods in the walk-in cooler. Store raw meat/fish on lower shelves and under cooked/ready-to-eat foods.4) Many containers of food in the walk-in cooler were uncovered/unprotected against contamination.5) Basket of processed onions and bin of cooked potatoes were stored directly on the floor near the dishwashing area. Bag of fries was stored on dishwasher table. Store foods off the floor and in a sanitary manner (food destroyed).
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Unused foods were left in their original cans in the walk-in cooler. Please transfer unused foods into foodgrade storage containers.2) Deep fried pani puri shells were stored in an old cardboard box (not sanitary). Store foods in containers that are foodgrade and easily cleanable.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Perishable foods were left unattended in the kitchen while staff were on their meal break. Marinating chicken measured 12C, bin of cooked potatoes on floor measured 11C, half-cooked chicken on skewers measured 32C (destroyed). Lentils were soaking in pail of standing water at room temp. Store perishable foods at 4C or lower, or 60C or higher.2) Quick-cooling methods were not practiced. Deep fried potato patties cooling on counter measured 35C, pot of meat curry measured 40C.
    • 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?
      • There was a gap between the kitchen back double door. Please seal gaps.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • PHI discussed complaint with owner. Owner's child was walking in and out of kitchen. Please do not permit visitors to enter into kitchen if they are not food handlers or have an operational need to be in the kitchen.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Dishwasher was set on top of bare, unfinished wooden risers (these are difficult to clean). Please remove and install proper equipment legs/risers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Cooking spoons/ladles were stored in a container of murky stagnant water at the cookline. There were no customers during time of inspection so kitchen was not busy. Take utensils to dish pit to wash as necessary.2) Used cooking pots and pans, and pots with food still inside were stacked on top of each other and stored on the floor next to the cook line. Take dirty pots/pans to dish pit to be washed. Do not store pots of food on the floor.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceiling above the cook line was dusty. Please clean.
  7. Initial Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Please install a splash guard at the hand sink between the center prep table and deep freezer.
  8. Risk Management Inspection

    0 infractions

  9. Demand Inspection

    0 infractions