Agni-Fine Indian Cuisine
120 - 1211 Edmonton Trail Calgary AB T2E 6W2 · Food - General
11 inspections
- Risk Management Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. ***Reoccurring violation - A bag of onions and flour was stored directly on the floor.Food must be stored at least 6 inches above the floor to protect it from contamination. Ensure all staff members are aware of this. The operator placed the bag of onions and flour on the shelf at the time of the inspection.2. Ladles were stored in stagnant water at room temperature. Utensils should be stored in the following manner to protect it from contamination: - In iced cold water <4C - in hot water >60C- in a food grade sanitizer solution of either 100ppm of chlorine or 200ppm of quatsThe operator washed the ladles and made a bleach sanitizer solution at the time of the inspection.3. There were various open food products stored in the dishwashing area with soiled food equipment. Food must be protected at all times. Refrain from storing food in the dishwashing area as this increases the risk for contamination through splashes when performing manual dishwashing.The operator removed the food from the dishwashing area at the time of the inspection.
- 20. Do food handlers at the facility have adequate food safety training?
- 1. There were three staff members onsite, none were aware of the proper concentration of chlorine for sanitizing. One operator indicated a concentration of 10ppm. 2. None of the staff members could provide proof of food safety training. Review and complete an approved food safety course and be prepared to explain the correct concentration of chlorine required for sanitizing.
- 23. Is the facility maintained in a clean and sanitary condition?
- ***Outstanding violation - noted on December 18, 2025***Grease, food debris were noted throughout the kitchen, in particular under to the side of the grill and fryer, the tray cart, and the sauce holder on wall, the side of the ice machine at the bar, behind the bar, under the sinks. - Clean and sanitize the kitchen.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
5 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Regular testing of the low-temperature dishwasher and sanitizer solutions are not performed. The surface sanitizer and the low-temperature dishwasher must be tested at least once a day to ensure concentrations are adequate to remove contamination. Create a task list to ensure the sanitizer solution is tested daily. Ensure staff member are aware of the location of the chlorine test strips and how to test the solution.
- 20. Do food handlers at the facility have adequate food safety training?
- 1. There were three staff members onsite, none were aware of the proper concentration of chlorine for sanitizing. One operator indicated a concentration of 10ppm. 2. None of the staff members could provide proof of food safety training. Review and complete an approved food safety course and be prepared to explain the correct concentration of chlorine required for sanitizing.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There was grease build up in the ventilation canopy. All equipment must be maintained in a clean and sanitary manner to prevent potential contamination of food where it is prepared below. Thoroughly clean the ventilation canopy and ensure it is regularly cleaned.
- 23. Is the facility maintained in a clean and sanitary condition?
- ***Outstanding violation - noted on December 18, 2025***Grease, food debris were noted throughout the kitchen, in particular under to the side of the grill and fryer, the tray cart, and the sauce holder on wall, the side of the ice machine at the bar, behind the bar, under the sinks. - Clean and sanitize the kitchen.
- 23. Is the facility maintained in a clean and sanitary condition?
- There are dust and debris on top of the dishwasher, on the overhead cable lines, on the ceiling tiles, on the walls. The facility must be maintained in a clean and sanitary manner to prevent contamination of food. Thoroughly clean the indicated areas.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
10 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No surface sanitizer available during the inspection. There were three staff members onsite and no one was aware of where the sanitizer was located. Once the sanitizer was located, no one was aware on how to mix a sanitizer solution. A surface sanitizer solution must be readily available prior to the start of operations. Wiping contaminated surfaces with only water spread bacteria and increases the risk of contamination. Ensure a sanitizer is readily available. Ensure all staff are aware on how to mix a sanitizer solution. Informed the operator on how to mix a sanitizer solution. Mix half a teaspoon of bleach with one liter of water to obtain 100ppm of chlorine. Maintain the solution between 100ppm to 200ppm to safely and effectively remove contamination. An AHS document was provided to the operator through email.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- There was a fly trap installed directly above a food preparation area. Fly traps should not be stored directly above food prep areas as this increases the risk for contamination of food where it is prepared below. Remove the fly trap. Install a fly light if fly issues increase.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Several bags of onions were stored directly on the floor. Food must be stored at least six inches above the floor to protect it from contamination. The operator placed the onions on a crate during the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- There were many various high-risk foods stored at room temperature: - Cooked chicken - Measured approximately 36C - Cut onions - Measured approximately 7C- Cooked rice - Multiple containers of rice. One container measured 8C another measured 36C. When preparing food refrain from storing at room temperature for longer periods as this increases the risk for bacteria to grow. Take out one container at a time. The operator placed the items in the cooler during the inspection.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- No traces of chlorine detected in the low-temperature dishwasher. The operator replaced the sanitizer solution with a new pail and there was still no chlorine detected after trying about five times. The low-temperature dishwasher must dispense at least 100ppm of chlorine to effectively sanitize food equipment and utensils. Repair the dishwasher and ensure three-compartment manual dishwashing is performed: - First compartment: Wash - Second compartment: Rinse - Third compartment: Sanitize with 100ppm of chlorine for 2 minutes. Informed the operators on how to do manual dishwashing using the three-compartment sink. An AHS document for three-compartment manual dishwashing was provided to the operator through email.The operator stated the owner has contacted a technician to repair the dishwasher the same day (December 18).
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Regular testing of the low-temperature dishwasher and sanitizer solutions are not performed. The surface sanitizer and the low-temperature dishwasher must be tested at least once a day to ensure concentrations are adequate to remove contamination. Create a task list to ensure the sanitizer solution is tested daily. Ensure staff member are aware of the location of the chlorine test strips and how to test the solution.
- 20. Do food handlers at the facility have adequate food safety training?
- 1. There were three staff members onsite, none were aware of the proper concentration of chlorine for sanitizing. One operator indicated a concentration of 10ppm. 2. None of the staff members could provide proof of food safety training. Review and complete an approved food safety course and be prepared to explain the correct concentration of chlorine required for sanitizing.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There was grease build up in the ventilation canopy. All equipment must be maintained in a clean and sanitary manner to prevent potential contamination of food where it is prepared below. Thoroughly clean the ventilation canopy and ensure it is regularly cleaned.
- 23. Is the facility maintained in a clean and sanitary condition?
- There are dust and debris on top of the dishwasher, on the overhead cable lines, on the ceiling tiles, on the walls. The facility must be maintained in a clean and sanitary manner to prevent contamination of food. Thoroughly clean the indicated areas.
- 23. Is the facility maintained in a clean and sanitary condition?
- ***Outstanding violation - noted on December 18, 2025***Grease, food debris were noted throughout the kitchen, in particular under to the side of the grill and fryer, the tray cart, and the sauce holder on wall, the side of the ice machine at the bar, behind the bar, under the sinks. - Clean and sanitize the kitchen.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Grease, food debris were noted throughout the kitchen, in particular under to the side of the grill and fryer, the tray cart, and the sauce holder on wall, the side of the ice machine at the bar, behind the bar, under the sinks. - Clean and sanitize the kitchen.A box of onion was sitting by the back door, that blocked the back door and access to check on the tin cat.- Ensure foods are stored away for easy access.
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Frozen chickens were thawed in the standing water in the sink.Corrected on site. Thaw high risk foods in coolers or under cold running water.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The mechanical dishwasher chlorine residual is 0ppm.Repair so the chlorine sanitizer residual is 100ppm after the rinse cycle.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Kitchen hand sink cold water tap was turned off due to leak.Repair.Cloth is reused for drying hands for the front hand sink.Use single use paper towel.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Hard to reach areas near the dishwasher are still dirty with debris.Clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher was still not repaired. Priming is required prior to each wash.Repair.
- 23. Is the facility maintained in a clean and sanitary condition?
- Hard to reach areas are dirty with debris.Clean.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Dirty wiping clothes were left on the counter. This is a repeated violation.Ensure wiping clothes in use are stored in effective sanitizer solution between uses.Jul 21, 2023Used wiping clothes were still placed on counters without storing in sanitizer solution between uses. Corrected on site.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The mechanical dishwasher failed to dispense sanitizer during the cycle. The sanitizer bucket for the dishwasher was empty.Repair the dishwasher and obtain new sanitizer solution for the dishwasher.Jul 18, 2023 around 4pmThe dishwasher chemicals were purchased. Sanitizer pump was not functional. Chemical feeds were switched between rinse aid and sanitizer lines. 100ppm chlorine residual was then detected after cycle.Ensure the dishwasher is repaired and functioning properly.Jul 21,2023The sanitizer line is not sealed properly. Air will quickly enter the feed line so the amount of sanitizer dispensed is not adequate. The temporary solution is to prime the sanitizer line prior to each cycle.Repair.
- 23. Is the facility maintained in a clean and sanitary condition?
- Hard to reach areas are dirty with debris.Clean.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Dirty wiping clothes were left on the counter. This is a repeated violation.Ensure wiping clothes in use are stored in effective sanitizer solution between uses.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The mechanical dishwasher failed to dispense sanitizer during the cycle. The sanitizer bucket for the dishwasher was empty.Repair the dishwasher and obtain new sanitizer solution for the dishwasher.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No sanitizer test strips were available on site.Obtain new chlorine sanitizer test strips.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The line hand sink had no soap and paper towel.Ensure hand sinks have hot/cold running water, soap and paper towels.
- 23. Is the facility maintained in a clean and sanitary condition?
- Hard to reach areas are dirty with debris.The kitchen ceiling tiles around vents are dusty.Clean.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Dirty wiping clothes were left on the counter. This is a repeated violation.Ensure wiping clothes in use are stored in effective sanitizer solution between uses.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The mechanical dishwasher failed to dispense sanitizer during the cycle. The sanitizer bucket for the dishwasher was empty.Repair the dishwasher and obtain new sanitizer solution for the dishwasher.Jul 18, 2023 around 4pmThe dishwasher chemicals were purchased. Sanitizer pump was not functional. Chemical feeds were switched between rinse aid and sanitizer lines. 100ppm chlorine residual was then detected after cycle.Ensure the dishwasher is repaired and functioning properly.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No sanitizer test strips were available on site.Obtain new chlorine sanitizer test strips.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The line hand sink had no soap and paper towel.Ensure hand sinks have hot/cold running water, soap and paper towels.
- 23. Is the facility maintained in a clean and sanitary condition?
- Hard to reach areas are dirty with debris.The kitchen ceiling tiles around vents are dusty.Clean.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?