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VS Dhosa

120 - 3565 20 Avenue NE Calgary AB T1Y 0B9 · Food - General

3 inspections

  1. Risk Management Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Sugar and other food items were being scooped directly from their original bags.-Ensure that once bags are opened, the contents are transferred into clean, food-grade containers with tight-fitting lids to prevent contamination during handling of food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Garbage bags were used a liner in the food containers.-Ensure that food safe liners are used.
    • 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)Grease accumulation was observed on the exhaust hood.-Clean the exhaust hood.2) Gap was noticed around the pipes near the kitchen hand washing sink and under the dishwasher pre rinse sink.-Seal the gaps.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1)Black cart used to store condiments had food debris on it.-Clean the cart.2) Big utensil stored in the storage rack had dirt, food particles and debris.-Ensure that the utensils/equipment are cleaned and sanitized.3) Broken mixer jar was in use. -Ensure that broken utensils/equipment are not used to enable safe and sanitary handling of food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Food stains, debris and dirt was observed behind and under the cook line.-Clean the area.2) Aluminum foil was used as liners. -Do not use aluminum foil as it is not a clean surface.3) Food spill was observed beneath the bottom rack of the walk-in cooler.-Clean the area.
  2. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The Bleach sanitizer was in one of the spray bottles was measured more than 200 ppm. It bleached out the test paper.* The bleach solution was diluted by the operator, and which was then tested at 100ppm.-Ensure that the bleach solution is maintained at 100ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Sugar and other food items were being scooped directly from their original bags.-Ensure that once bags are opened, the contents are transferred into clean, food-grade containers with tight-fitting lids to prevent contamination during handling of food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Single use cup was used as scoop for a food container. * The single use cup was discarded.-Ensure that the scoops with handles are used to provide hand protection for self-serve of bulk containers.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Garbage bags were used a liner in the food containers.-Ensure that food safe liners are used.
    • 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)Grease accumulation was observed on the exhaust hood.-Clean the exhaust hood.2) Gap was noticed around the pipes near the kitchen hand washing sink and under the dishwasher pre rinse sink.-Seal the gaps.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1)Black cart used to store condiments had food debris on it.-Clean the cart.2) Big utensil stored in the storage rack had dirt, food particles and debris.-Ensure that the utensils/equipment are cleaned and sanitized.3) Broken mixer jar was in use. -Ensure that broken utensils/equipment are not used to enable safe and sanitary handling of food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Food stains, debris and dirt was observed behind and under the cook line.-Clean the area.2) Aluminum foil was used as liners. -Do not use aluminum foil as it is not a clean surface.3) Food spill was observed beneath the bottom rack of the walk-in cooler.-Clean the area.4) Vents and ceiling tiles had dust accumulated on it.-Clean the vents and ceiling tiles.
  3. Initial Inspection

    0 infractions