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Bahubali Indian Cuisine

1120 - 6520 36 Street NE Calgary AB T3J 2L3 · Food - General

10 inspections

  1. Demand Inspection

    5 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • A spray bottle that contained sanitizer was not labeled to indicate its content.The spray bottle was labeled during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • White rice and biryani rice in the hot holding cabinet measured 49.4C and 55.8C.Reheat food to minimum 74C and store food at 60C or higher during hot holding.
    • 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) Lighting in the walk-in coolers was dim.Provide adequate lighting.2) The tiled floor was chipped along the trench drain in front of the three-compartment sink. There was an accumulation of water and debris on the chipped floor.Repair floor. Surfaces must be smooth, non-absorbent to moisture and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Water was dripping from the condenser onto the floor in the large walk-in cooler.Repair the condenser to stop the leak and clean the floor.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was dust buildup on the ceiling in the main cook line.Clean ceiling.
  2. Risk Management Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A container with an ice scoop was stored adjacent to the bar hand sink.Store utensils away from the splash zone of the hand sink.
    • 09. Are chemicals stored and handled in a safe manner?
      • A spray bottle that contained quat sanitizer was not labeled to indicate its content.The spray bottle was labeled during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) White rice and vegetable rice in the hot holding cabinet measured 49C and 54C. Reheat food to minimum 74C and store food at 60C or higher during hot holding.2) Sauces in the ice bath measured 7C.Ice was added to the ice bath during the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) There was no hot running water at the bar hand sink. Water measured at a maximum temperature of 15.8C.Provide hot and cold running water at the hand sink.2) The hand sink in the dishwashing area was obstructed by food equipment that was stored on the floor in front of the hand sink.The area around the hand sink was cleared during the inspection.
    • 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) Lighting in the walk-in coolers was dim.Provide adequate lighting.2) The tiled floor was chipped along the trench drain in front of the three-compartment sink. There was an accumulation of water and debris on the chipped floor.Repair floor. Surfaces must be smooth, non-absorbent to moisture and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was an accumulation of dust on the ceilings and walls by the cook lines located near the office. Clean ceilings and walls.2) There was a buildup of char, grease and debris on the ventilation hoods located near the office. Clean ventilation hoods.
  3. Demand Inspection

    14 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Used cleaning cloths were stored on food preparation surfaces.Keep cleaning cloths submerged in a sanitizer between uses.2) Dirty cleaning cloths were stored on a shelf and on packaged single use food service items.These cloths were removed during the inspection.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A pail of quat sanitizer measured 100 ppm. There were floating particles in the sanitizer.Use quat sanitizer at 200 ppm. Replace sanitizer regularly as the concentration weakens with time and usage.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • 1) A food handler did not wear gloves over the wounded finger that was covered by a bandaid.The operator put on gloves during the inspection.2) A food handler was on a cell phone while cooking and did not replace gloves or wash hands afterwards.The food handler was instructed to remove gloves and wash hands before putting on a new pair of gloves.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) Dirty food equipment was stored on the floor between the sanitizing sink compartment and the storage area for clean equipment.Maintain a one-way flow from dirty to clean.2) A black hose was being used as a pot filler.Replace black hose with a food/water grade hose.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Scoops were embedded in dry food stored in the bulk bins.Scoops were removed from the bulk bins. Store utensils in a manner that prevents the handles from being in contact with food.2) Sweets were displayed without protection from customer contamination.Protect open food from customer contamination. Sweets were removed from the counter during the inspection.3) Ice cream scoops were stored in a container of turbid water.The scoops and container were taken to the dishwashing area for cleaning and sanitizing during the inspection. Clean and sanitize scoops after each use.4) There was an opened can of tomato sauce in the large walk-in cooler.Canned food was transferred into a food grade container.5) Chicken wings and processed onions in bus pans were uncovered in the large walk-in cooler.Lids were placed on the containers during the inspection.6) A baking sheet with bags of processed onions was stored on the floor of the large walk-in cooler.7) Food containers were stored on the floor of the walk-in freezer.Foods were placed on shelving at least 6 inches off the floor during the inspection.8) A vacuum cleaner was stored in Bahubail Express, a grab and go food service area that operates on Fridays and weekends. Store janitorial equipment and supplies separately.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Pails of rice were being soaked in water at room temperature. The operator indicated that rice was soaked at room temperature for up to 3 hours.Once water is added to dehydrated food, it becomes perishable and requires temperature control. Rice was taken to the cooler to continue the soaking process.2) Melted butter in the cook line measured 25C. It was stored without temperature control.Butter was placed under refrigeration during the inspection.3) Ginger sauce in the ice bath measured 8.8C. Ice was replenished during the inspection. Ensure the level of ice is equivalent to the level of food. Store perishable foods at 4C or less in the ice bath.4) White rice and biryani rice in the food warmer measured 51C.Reheat food to minimum 74C and store food at 60C or higher during hot holding. 5) Deep fried chicken in the deep-frying basket measured 32C.Chicken was discarded.6) There were 12 pails of processed onions at room temperature.These onions were cooked during the inspection. Keep processed onions under refrigeration until ready to cook.7) Mango lassi measured 6.2C in the bar cooler.Store perishable foods at 4C or less under refrigeration.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chlorine sanitizer measured 0 ppm in the low temperature dishwasher. The final rinse temperature measured 47C.Clean and sanitize dishes manually at the three-compartment sink until the dishwasher is repaired to meet cleaning and sanitizing requirements such as 100 ppm chlorine or minimum 71C in the final rinse cycle.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Quat sanitizer in the sink compartment measured 100 ppm. There was food debris in the sanitizer.Fresh sanitizer was prepared during the inspection. Ensure dishes are cleaned and rinsed properly prior to the sanitizing procedure. Use quat sanitizer at 200 ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat sanitizer test strips were not available.Provide test strips for monitoring quat sanitizer concentrations.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) There was no hot running water at the bar hand sink. Water measured at a maximum temperature of 15.8C.Provide hot and cold running water at the hand sink.2) Lids were stored in the hand sink located in the dishwashing area. Dirty food equipment was stored on the floor in front of this hand sink.Remove items that obstructed the hand sink. Hand sinks must be accessible 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?
      • Clean frying pans were stored on a shelf lined with a soiled cardboard liner.The soiled cardboard liner was removed during the inspection.
    • 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) Lighting in the walk-in coolers was dim.Provide adequate lighting.2) There was a leak under the middle compartment of the three-compartment sink.Repair plumbing to stop the leak.3) The tiled floor was chipped along the trench drain in front of the three-compartment sink. There was an accumulation of water and debris on the chipped floor.Repair floor. Surfaces must be smooth, non-absorbent to moisture and easy to clean.4) Clean water was leaking from a copper pipe for the low temperature dishwasher. Repair plumbing to stop the leak.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) A knife on the knife rack was unclean. There was debris on the knife rack.Knives and the knife rack were cleaned and sanitized during the inspection.2) There was a spatula with heat damage on the handle. The handle was no longer easy to clean.The spatula was discarded.3) Food debris was noted on the exterior of food containers stored in the small walk-in cooler.Containers were cleaned during the inspection.4) The dosa grinder was repaired with duct tape.Remove tape and properly repair or replace the equipment including the electrical cord.5) Plastic was peeling from the pushcart found in the dishwashing area. The cart was unclean.Remove peeling plastic and clean the cart.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was an accumulation of dust on the ceilings and walls by the cook lines.Clean ceilings and walls.2) There was a buildup of char, grease and debris on the ventilation hoods.Clean ventilation hoods.3) The sink faucet in the staff washroom was loose.Secure faucet to the sink.
  4. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were stored on counters out of in a sanitizing solution. Store cleaning cloths in an approved sanitizing solution maintained in appropriate concentration.**OUTSTANDING (2025-03-26). There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff and the operator that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. Please educate staff regarding the proper use and storage of cleaning cloths.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The maximum temperature of the high-temperature mechanical glasswasher was measured at the dish level using a maximum-registering thermometer to be 64.1, 69.5, and 69.2°C (tested three times). The inspector informed the operator to configure the dishwasher to ensure that it reaches at least 71°C. Otherwise, please contact a technician to configure the dishwasher. In the meantime, please ensure to use the main dishwasher in the kitchen until the glasswasher is fixed. There were two commercial dishwashers available on site.**FIX THE GLASSWASHER TO REACH AT LEAST 71°C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The maximum-registering thermometer on site was not waterproof and unable to test the maximum temperature of the high-temperature dishwasher. Please obtain a waterproof maximum-registering thermometer and test the dishwashers daily to confirm that they reach at least 71°C. Then, record these temperatures daily for monitoring purposes.
    • 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 on the backdoor. This would allow the potential entry of pests and vermin into the facility. The inspector informed the operator that all openings to the outside, including doors and windows, must be tight-fitting to prevent potential pest infestation.**FIX THE GAP ON THE BACKDOOR.
  5. Initial Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were stored on counters out of in a sanitizing solution. Store cleaning cloths in an approved sanitizing solution maintained in appropriate concentration.**OUTSTANDING (2025-03-26). There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff and the operator that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. Please educate staff regarding the proper use and storage of cleaning cloths.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • One staff was noted washing hands with gloves on and not changing gloves. The inspector informed the staff and the operator that gloves must not be reused and must be changed frequently. The staff also turned off the tap faucet using newly washed hands instead of paper towel. This would lead to re-contamination of the hands after washing. Please ensure to continue educating all staff regarding proper handwashing and glove use, as discussed 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)?
      • The maximum temperature of the high-temperature mechanical glasswasher was measured at the dish level using a maximum-registering thermometer to be 64.1, 69.5, and 69.2°C (tested three times). The inspector informed the operator to configure the dishwasher to ensure that it reaches at least 71°C. Otherwise, please contact a technician to configure the dishwasher. In the meantime, please ensure to use the main dishwasher in the kitchen until the glasswasher is fixed. There were two commercial dishwashers available on site.**FIX THE GLASSWASHER TO REACH AT LEAST 71°C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The maximum-registering thermometer on site was not waterproof and unable to test the maximum temperature of the high-temperature dishwasher. Please obtain a waterproof maximum-registering thermometer and test the dishwashers daily to confirm that they reach at least 71°C. Then, record these temperatures daily for monitoring purposes.
    • 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 on the backdoor. This would allow the potential entry of pests and vermin into the facility. The inspector informed the operator that all openings to the outside, including doors and windows, must be tight-fitting to prevent potential pest infestation.**FIX THE GAP ON THE BACKDOOR.
  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were stored on counters out of in a sanitizing solution.Store cleaning cloths in an approved sanitizing solution maintained in appropriate concentration.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Foods stored in the prep line cooler were not covered. Cover all foods to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Rice was left soaking in water at room temperature.Ensure rice is soaked under refrigeration or cooked promptly.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel at the rare handwashing sink close the prep counter table.Provide paper towel in a dispenser at the handwashing sink.
  7. Demand Inspection

    7 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Dishwashing staff was wearing the same gloves/not washing hands for loading and unloading the dishwasher. Ensure cleaned items are handled in a sanitary manner. Please remove dirty gloves and wash hands at designated hand washing station before unloading the dishwasher.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Single-use plastic cups were used to scoop out sauces. Cups were left floating in food. Please obtain proper utensils with handles.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Rice stored in the stand-up hot holding unit ranged 38-52C (all destroyed). Please store hot perishable foods at 60C or higher.2) Perishable foods stored in running station measured as high as 9C. The left side was 9C, while the right side was 7C. Please adjust cooler temp so that cold perishable foods are maintained at 4C or lower at all times.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1) Sanitizer test strips for quats were not provided. Please obtain.2) Means to monitor sanitizing temp of high temp dishwasher was not provided. Recommend to obtain a waterproof min/max thermometer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) Cooking pots were stored on the floor and in front of the hand sink at the side prep area. Please store pots at least 6 inches off the floor in a sanitary manner, and do not obstruct hand washing stations.2) Paper towels were not dispensing properly out of the dispenser for the hand sink located near the food running station. Rolls of paper towels were also not stored in a dispenser in the area. Please repair the dispenser and ensure paper towels are stored in holders/dispensers.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • A black hose (not foograde) was used to fill cooking pots. Please obtain a foodgrade hose for this purpose.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Cooking pots were stored on the floor and in front of the hand sink at the side prep area. Please store pots at least 6 inches off the floor in a sanitary manner, and do not obstruct hand washing stations (this item was corrected during inspection).2) Clean food containers and sieves were stored directly on a wet floor across from the dishwashing area. Store items at least 6 inches off the floor and in a sanitary manner.3) Plastic food insert container at prep line was badly cracked/damaged. Please remove all damaged containers (corrected).4) Tape was used as markers for knives. Please remove tape as they make the knives difficult to clean. Recommend to colour code instead.5) Clean pans/food equipment were stored on shelf directly next to a hand washing sink. Please either install a barrier or move shelf at least 10 feet away.6) Clean insert containers were stacked while still wet and sticky labels were not removed in the dishwashing process. Please remove all labels and ensure containers are air dried before they are stacked.
  8. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty counter cloths were not stored in a sanitizer between use. Remove dirty counter cloths and keep used cloths in a sanitizing solution between use.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chemical spray bottles throughout the facility were not labelled to indicate their contents. Please label appropriately.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Packaged sauces were stored at room temp; temp measured 20C. Staff advised they were just packaged for lunch. Store all cold perishable foods at 4C or lower. Keep sauces in cooler.2) Containers of deep fried meat and fried paneer in water were stored at room temp on prep line. Temp measured 16-18C. Store in cooler at 4C or lower.3) Containers of perishable sauces, gravies, vegetables were stacked out of the cold zone in the prep cooler. Temps ranged 12-15C. Do not double stack containers in the prep cooler - store cold foods at 4C or lower.4) Raw shell egg was stored at room temp at the prep line. Temp measured 21C (destroyed).5) Cooked rice was stored at room temp at the side insert table - table was not set up to maintain foods for hot holding. Temp measured 34C (destroyed). Store hot perishable foods at 60C or higher.6) Several sheets of perishable foods on pan rack were stored at room temp; owner advised they were being cooled. Temp of noodles measured 21C, deep fried shrimp @ 24C. Practice quick-cooling methods - place sheets of food into cooler when they drop below 60C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) Paper towel dispenser at hand sink near chemical room was not operational. Please replace battery/make necessary repairs to ensure paper towels are provided in dispenser at hand sink.2) Paper towel dispenser in staff bathroom was empty. Please restock.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Large cooking pots that did not fit inside dishwasher or dishwashing sinks were used. Please remove.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Several ladles at the cookline were stored in container of murky standing water. Temp of water measured 29-33C. Store ladles in hot water 60C or higher, or cold water 4C or lower, between use. Take ladles to dish pit to wash often.2) Dirty milk crates were used throughout the kitchen. These crates are very difficult to clean/sanitize. Please remove.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Restaurant was taking garbage and storing them in the unoccupied bay next door. There were several cardboard boxes and empty oil containers strewn about. Organize and take garbage to dumpster.
  9. Initial Inspection

    0 infractions

  10. Demand Inspection

    3 infractions

    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • 1) A barrier between the hand sink and hot steam table was missing. Please install.2) Water pressure was low at the staff bathroom hand sink. Please see if pressure can be increased.3) Water pressure was low at the 2 comp prep sink. Please increase water pressure - check to see if there is something stuck behind aerator.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Staff bathroom door was missing a self-closure device. Please install.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • Facility not built according to plan. Dishwashing area only installed with dishwasher and shallow spray sink. Discussed that at a minimum, a separate 2 compartment dishwashing sink was required with dishwasher. Recommend to install separate 2 compartment sink in dishwashing area.