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Biryani Palace Chutney & Sambol House IPL Cuisine

702 - 5075 Falconridge Boulevard NE Calgary AB T3J 3K9 · Food - General

5 inspections

  1. Monitoring Inspection

    3 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Two milk crates of moldy tomatoes were observed in the walk-in cooler.- Ensure only food that is safe and edible is stored and used. - The moldy tomatoes were discarded.
    • 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?
      • The facility was missing a screen door, and the door was observed open during the inspection.- Ensure a screen door is installed to prevent pest entry.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard-to-reach areas, such as behind cutting tables, underneath the three-compartment sink, and behind shelves, appeared dirty.- Clean the above-mentioned areas thoroughly.
  2. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **The violation still exists**Update: no perishable food was stored in the prep cooler. 1. The prep cooler was measured at 19°C during the inspection.- All cut vegetables, milk, and sauces stored inside were discarded on-site due to temperature abuse.- Repair the cooler.
    • 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. Ventilation canopy filter appeared dirty. - Clean ventilation canopy filters. 2. Electric outlet in kitchen was missing cover plate.- Install the electric cover plate.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bulk container (dry food/spices) lids were dirty.- Ensure to clean the lids and container thoroughly.
  3. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The prep cooler was measured at 19°C during the inspection.- All cut vegetables, milk, and sauces stored inside were discarded on-site due to temperature abuse.- Repair the cooler.2. The walk-in cooler was recorded between 8–9°C.- The operator contacted a technician immediately. The cooler was repaired, and the operator called the office to confirm the unit had been restored to 4°C.
    • 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. Ventilation canopy filter appeared dirty. - Clean ventilation canopy filters. 2. Electric outlet in kitchen was missing cover plate.- Install the electric cover plate.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The overall cleanliness of the facility was poor. Hard‑to‑reach areas, including walls and corners, were visibly dirty.- The facility must be thoroughly cleaned, ensuring all surfaces including concealed or low‑traffic areas are maintained in a sanitary condition.2. The service area contained construction tools, and clean single‑service utensils were being stored directly on the floor.-All non–food-related items must be removed from the food preparation and service areas.Utensils must be properly organized and stored in a sanitary manner, at least 6 inches off the floor.
  4. Initial Inspection

    0 infractions

  5. Demand Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Disposable cups used as scoops for bulk items were stored in the containers, with cups covered in the product. - Operator is to remove cups and make sure to use scoops with handles and store them away from the food product.2. Food items were observed stored close to the floor in the walk-in cooler. Operator instructed to lift the shelving rack off the floor.- Please ensure all food products are stored in a safe and sanitary manner at least 15 cm (6 in.) off the ground.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Operator was not able to demonstrate proper use of the 3-compartment sink for dishwashing purposes. Measuring cup was not available to properly measure the sanitizer solution.- Operator was informed on how to properly use the 3-comp sink for dishwashing. - Ensure to acquire a measuring cup/spoons.
    • 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. The bathroom door that opened into the food/utensil storage area was missing a self-closure device.- Please install self-closure device.2. The silicone caulking/grout on the washroom sink had gaps and was peeling off.- Please replace the silicone caulk.3. Aluminum foil was used to line the walls behind the cookline.- Operator is to ensure foil paper is removed from all surfaces.