Mumbai Bites

No hot water available at handsink near the entrance to the kitchen. All handwashing sinks must be supplied with hot and cold running water at all times.

Facility is in need of a thorough cleaning, including but not limited to shelves, fixtures, tops of equipment, floors beneath and behind equipment, walls, and in general all surfaces within food handling and food service areas.

The facility is using bleach as a sanitizer. No concentration of bleach detected in the spray bottle or in the bucket. , , Ensure the bleach solution is maintained between 100 to 200ppm to effectively sanitize food contact surfaces. Make the solution daily and test at least once a day. , , The operator remade the bleach sanitizer solution at the time of the inspection and measured 100ppm.

Observed staff member using their personal phone then handling food without washing their hands in between. , , Staff members must wash their hands frequently especially when touching personal items to avoid cross contamination of food. , , The staff member was informed to wash their hands at the time of the inspection.

Rice and Chicken cooling at room temperature measured 24-26C. , , Food must be cooled down as fast as possible after cooking. Once the internal temperature of the food reaches 60C, cool in the cooler without a cover to allow the heat to escape. , , The operator placed the rice and chicken in the cooler at the time of the inspection.

There was a cardboard box inside the hand sink by the grill line. , , The hand sink must be available at all times for staff to perform hand hygiene. Refrain from storing any articles in the hand sink. , , The operator removed the cardboard box at the time of the inspection.

Sanitizer in the spray bottles and sani bucket was measured at 0 ppm of quat and 0 ppm of bleach. , - Ensure food safe sanitizer is in food safe level of 100ppm bleach and 200 ppm quat. , , Mutiple dirty rags were noted at the cookline and on the cutting board., - Ensure cleaning rags are soaked in sanitizer when not in use.

The stove and the handwashing station were adjoined, increasing the risk of cross-contamination., - Install a washable barrier between the food preparation sink and the handwashing station. Both sinks require a separate faucet. Alternatively, install a separate handwashing sink. If installing a new handwashing sink, provide a drawing of the location to an Alberta Health Services, Executive Officer for approval prior to installation. , , 2 bowls of dishes were noted stored at room temperature on the line cooler; operator indicated those were returns from customer., - Ensure returned foods are discarded.

Foods were found stored at room temperature including cooked meat skewer13.6C, sliced ginger 16.6C, lentil stew in clear container 38C, returned dishes from customers 14.9C &19.4C, lentil stew in a pan 43.2C, pot of red soup 28.6C, pot of brown sauce 22.2C, pans of cooked rice 8.6C & 18.2C & 31C, , a bowl of rice 15C, chopped scallions with garlic 17C, 35% cream 20.1C, a bucket of brown sauce 16.4C, a bucket of fried tofu submerged in solution 28.8C. , - Discard the temperature abused foods. Store high risk foods below 4C and above 60C., , The kitchen probe thermometer was displaying an inaccurate reading., - Obtain a functioning probe thermometer.

"Reoccurring violation" Oct 31, 2024, The handwashing sink at the kitchen entrance was not equipped with paper towels and hot water was not equipped. , The line handwashing sink was not equipped with paper towels and soap., - Ensure the handwashing station is equipped with paper towels, soaps, and hot water. , , , Feb 15, 2024, 1. Hand wash sink on the cooking line was inaccessible as an insert and cooking utensil were stored in the basin of the sink. Corrected during inspection., , 2. There was no paper towel dispenser at the hand wash station in the bar., , Ensure that all hand wash stations are accessible and stocked with soap and paper towel at all times. Ensure that all hand wash stations are equipped with hot and cold running water.

The line handwashing station was blocked by a cart of spices. , The bar handwashing station was blocked by a metal stainer and a garbage bin. , - Ensure handwashing sinks are accessible at all times.

Scoops were stored in dirty room temperature water in between use in the kitchen. , Cocktail mixing equipment and scoops were stored in room temperature water in between use in the bar. , - Ensure equipment are stored in ice water bath or food safe sanitizer. , , Personal items including phone, keys, lunch, hat, and drinking cups are stored on the cutting boards and with clean to-go containers. , - Provide separated storage areas for personal items., , Containers of foods and spices were stored directly on foods in the line coolers. , - Do not store containers directly on foods, provide protection in between., , Containers of foods stored in the line coolers were found uncovered., - Provide food grade cover for foods in storage. , , Extra cutting boards and oven pans were stored on the floor with shoes at the back door. , - Store food equipment minimum 6 inches off the floor, and store shoes separated from with food equipment. Wash and sanitize the equipment before use. , , Bowls and scoops were covered in flour were noted inside the bulk flour container. The ice scoop was stored in the ice. , - Remove the bowls as bowls do not provide sufficient hand protection, clean and sanitize the scoops regularly, store the scoops outside the bulk container., , A container of margarine and a bag of sugar was stored directly on the floor in the storage room under the stair. , - Store foods minimum 6 inches off the floor.

Sanitizer test strips were not available., -Obtain bleach and quat test strips for the surface sanitizer, and iodine test strips for the glasswasher.

The chef did not know what minimum required cooked temperature for chicken is. , - Additional food safety training is required for kitchen staff

A dirty peeler was noted in storage next to the line handwashing station., - Ensure equipment is cleaned before storing., , All bulk food containers were covered in flour, grease and dry foods. , - Ensure the containers are cleaned. , , Food debris noted inside the top drawer at the back prep table. Foods and sauces were splashed the stove and the cutting board. The cutting boards on the line coolers have bult-up of dry foods and spices. , - Clean the mentioned areas, , 2 bus bins were duct tapes together, and a corner of the bin were fixed with duct tapes. , - Remove duct tapes.

The kitchen ceiling was covered in dust. , - Clean the ceiling., , Mutiple pots and pans with dry foods were noted at the cookline., - Ensure pots and pans are cleaned in timely manner.