Skip to content
Loading map…

Bombay Spices

1110 - 4250 109 Avenue NE Calgary AB T3N 1Z3 · Food - General

Official record from Alberta →

Inspection summary

Bombay Spices has been inspected 10 times by Alberta Health Services (Environmental Public Health) since February 22, 2024. The most recent inspection, on July 24, 2026, recorded 5 infractions.

3 of 10 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 66 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Food source, labelling and allergens.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 9 times across 4 separate inspections, most recently on November 15, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 7 times across 4 separate inspections, most recently on November 15, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 5 times across 5 separate inspections, most recently on November 15, 2025. For example: Is all food in this facility from an approved source and/or properly labelled?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 5 times across 5 separate inspections, most recently on November 15, 2025. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 4 times across 4 separate inspections, most recently on November 15, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

10 inspections

  1. Risk Management Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • **The violation still exists**The janitorial sink with no wall partitions or a door was situated next to a 3-compartment sink.The operator stated that a technician was coming to put in a barrier.Install washable wall partitions and a door with a minimum height of 5 feet tall for the janitorial sink. Alternatively, provide a minimum 10 feet clearance in all unenclosed directions of the janitorial sink from food handling and food storage areas.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food handlers demonstrated a lack of knowledge in basic food safety.The person in care and control of the food establishment shall complete a basic food safety course. Provide certification upon completion.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **The violation still exists**Cardboard liners were used on the shelves in the retail.Remove cardboard liners. All 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?
      • **The violation still exists**The cooler at the back of the facility for storage of supplies/ dry food was dirty with debris.Clean the cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The violation still exists**The walk-in freezer and areas by the hot water tank and rear door were disorganized and not accessible.Remove items that are not required for operating a food establishment. Organize the facility and ensure all areas are accessible for inspections, cleaning and pest control services.
  2. Risk Management Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The janitorial sink with no wall partitions or a door was situated next to a 3-compartment sink.The operator stated that a technician was coming to put in a barrier.Install washable wall partitions and a door with a minimum height of 5 feet tall for the janitorial sink. Alternatively, provide a minimum 10 feet clearance in all unenclosed directions of the janitorial sink from food handling and food storage areas.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food handlers demonstrated a lack of knowledge in basic food safety.The person in care and control of the food establishment shall complete a basic food safety course. Provide certification upon completion.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Food in the mezzanine and walk-in units were stored on the floor.Provide adequate shelving and store foods at least 6 inches off the floor.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cardboard liners were used on the shelves in the retail.Remove cardboard liners. All 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?
      • The cooler at the back of the facility for storage of supplies/ dry food was dirty with debris.Clean the cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The walk-in freezer and areas by the hot water tank and rear door were disorganized and not accessible.Remove items that are not required for operating a food establishment. Organize the facility and ensure all areas are accessible for inspections, cleaning and pest control services.
  3. Risk Management Inspection

    16 infractions

    • 01. Is the food facility in compliance with verbal and/or written approvals and/or orders issued by an Executive Officer, and is the Executive Officer able to exercise their duties without obstruction or interference?
      • Posted closure notice was concealed behind a stack of boxes. Boxes were removed during the inspection.**Please note that the posted notice must not be removed, concealed, obstructed or defaced at any time until order is formally rescinded.**Operator aware that the Grab and Go section is to remain closed, and no food-handling activities may occur until the facility meets AHS requirements for their level of food handling and order is rescinded.
    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • " Ongoing Violation"Packaged foods such as dried plums, golden raisins and cashews did not have labels. Ensure all prepackaged foods are labeled to indicate their sources.
    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • There was mould growth on cauliflower.Discard mouldy/ rotten produce.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The janitorial sink with no wall partitions or a door was situated next to a 3-compartment sink.Install washable wall partitions and a door with a minimum height of 5 feet tall for the janitorial sink. Alternatively, provide a minimum 10 feet clearance in all unenclosed directions of the janitorial sink from food handling and food storage areas.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Grab & Go - A probe thermometer was not available.Provide a probe thermometer that can measure between 0 to 100C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Samosas and pastries with perishable fillings in the hot holding unit measured 38.7C and 53.9C. These foods were not reheated before being placed into the hot holding unit.Provide an equipment for reheating food to an internal temperature of 74C. Keep food at 60C or higher during hot holding.2) Potato filling and Dabali (potato filling with raisins and coconut) measured 22.7C and 33C. These potato fillings were stored without temperature control.Do not store perishable foods in the temperature danger zone (4 to 60C).
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1) An approved sanitizer was not available for dishwashing.Prepare an approved sanitizer for dishwashing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • "Ongoing Violation"Grab & Go - Hot running water did not have adequate pressure at the hand sink.Provide hot and cold running water at sufficient pressure.
    • 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?
      • "Ongoing violation"1) Grab & Go - Mouse droppings were found between the hand sink and the wall.2) Mouse droppings were found on the pallet where bags of rice were displayed in the retail.Remove mouse droppings following safety precautions. Disinfect contaminated areas and seal all possible pest entry points.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food preparation areas were being operated in contrary to the restrictions on the food handling permit.Comply to the food handling permit condition - prepackaged food and/ or whole produce only (no preparation of food). Provide a sanitation plan for review by an Executive Officer of Alberta Health Services prior to doing any further open food handling on-site.Cease all open food handling until approval of open food handling is granted by an Executive Officer of Alberta Health Services after an on-site inspection.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food handlers demonstrated a lack of knowledge in basic food safety.The person in care and control of the food establishment shall complete a basic food safety course. Provide certification upon completion.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Food in the mezzanine and walk-in units were stored on the floor.Provide adequate shelving and store foods at least 6 inches off the floor.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cardboard liners were used on the floors of the walk-in units and shelves in the retail.Remove cardboard liners. All 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?
      • The cooler at the back of the facility for storage of supplies/ dry food was dirty with debris.Clean the cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The walk-in freezer and areas by the hot water tank and rear door were disorganized and not accessible.Remove items that are not required for operating a food establishment. Organize the facility and ensure all areas are accessible for inspections, cleaning and pest control services.2) Toilet paper was stored on the dispenser in the washroom.Store toilet paper in a suitable dispenser.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • The Grab & Go kitchen was constructed in a different section of the grocery store without plan approval since the closure order was issued.
  4. Demand Inspection

    17 infractions

    • 01. Is the food facility in compliance with verbal and/or written approvals and/or orders issued by an Executive Officer, and is the Executive Officer able to exercise their duties without obstruction or interference?
      • For inspection on November 13,2025During the inspection, no closure notice for Grab and Go was observed posted on site. Upon inquiry, the operator stated that the notice had fallen off and was picked up by a customer, after which it was placed in the office for safekeeping.Operators were advised that the closure notice must remain posted at all times and be clearly visible to customers.The closure notice was reposted.Do not operate the Grab & Go kitchen until approval is granted by an Executive Officer of AHS."Previous inspection"The Grab & Go kitchen was being operated in contrary to the closure order that was issued on June 11, 2025. The closure posting was removed.The closure notice was reposted.Do not operate the Grab & Go kitchen until approval is granted by an Executive Officer of AHS.
    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • " Ongoing Violation"Packaged foods such as dried plums, golden raisins and cashews did not have labels. Ensure all prepackaged foods are labeled to indicate their sources.
    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • There was mould growth on cauliflower.Discard mouldy/ rotten produce.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Grab & Go - A surface food contact sanitizer was not present at the beginning of the inspection.Bleach was prepared in a spray bottle and was tested at 100 ppm.-Prepare an approved sanitizer for surfaces such as 100 ppm chlorine.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The janitorial sink with no wall partitions or a door was situated next to a 3-compartment sink.Install washable wall partitions and a door with a minimum height of 5 feet tall for the janitorial sink. Alternatively, provide a minimum 10 feet clearance in all unenclosed directions of the janitorial sink from food handling and food storage areas.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Grab & Go - A probe thermometer was not available.Provide a probe thermometer that can measure between 0 to 100C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Samosas and pastries with perishable fillings in the hot holding unit measured 38.7C and 53.9C. These foods were not reheated before being placed into the hot holding unit.Provide an equipment for reheating food to an internal temperature of 74C. Keep food at 60C or higher during hot holding.2) Potato filling and Dabali (potato filling with raisins and coconut) measured 22.7C and 33C. These potato fillings were stored without temperature control.Do not store perishable foods in the temperature danger zone (4 to 60C).
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1) An approved sanitizer was not available for dishwashing.Prepare an approved sanitizer for dishwashing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • "Ongoing Violation"Grab & Go - Hot running water did not have adequate pressure at the hand sink.Provide hot and cold running water at sufficient pressure.
    • 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?
      • "Ongoing violation"1) Grab & Go - Mouse droppings were found between the hand sink and the wall.2) Mouse droppings were found on the pallet where bags of rice were displayed in the retail.Remove mouse droppings following safety precautions. Disinfect contaminated areas and seal all possible pest entry points.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food preparation areas were being operated in contrary to the restrictions on the food handling permit.Comply to the food handling permit condition - prepackaged food and/ or whole produce only (no preparation of food). Provide a sanitation plan for review by an Executive Officer of Alberta Health Services prior to doing any further open food handling on-site.Cease all open food handling until approval of open food handling is granted by an Executive Officer of Alberta Health Services after an on-site inspection.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food handlers demonstrated a lack of knowledge in basic food safety.The person in care and control of the food establishment shall complete a basic food safety course. Provide certification upon completion.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Food in the mezzanine and walk-in units were stored on the floor.Provide adequate shelving and store foods at least 6 inches off the floor.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cardboard liners were used on the floors of the walk-in units and shelves in the retail.Remove cardboard liners. All 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?
      • The cooler at the back of the facility for storage of supplies/ dry food was dirty with debris.Clean the cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The walk-in freezer and areas by the hot water tank and rear door were disorganized and not accessible.Remove items that are not required for operating a food establishment. Organize the facility and ensure all areas are accessible for inspections, cleaning and pest control services.2) Toilet paper was stored on the dispenser in the washroom.Store toilet paper in a suitable dispenser.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • The Grab & Go kitchen was constructed in a different section of the grocery store without plan approval since the closure order was issued.
  5. Demand Inspection

    22 infractions

    • 01. Is the food facility in compliance with verbal and/or written approvals and/or orders issued by an Executive Officer, and is the Executive Officer able to exercise their duties without obstruction or interference?
      • The Grab & Go kitchen was being operated in contrary to the closure order that was issued on June 11, 2025. The closure posting was removed.The closure notice was reposted.Do not operate the Grab & Go kitchen until approval is granted by an Executive Officer of AHS.
    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Packaged foods such as dried plums, golden raisins and cashews did not have labels. Ensure all prepackaged foods are labeled to indicate their sources.
    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • There was mould growth on cauliflower.Discard mouldy/ rotten produce.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Grab & Go - A surface sanitizer was not available.Prepare an approved sanitizer for surfaces such as 100 ppm chlorine.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The janitorial sink with no wall partitions or a door was situated next to a 3-compartment sink.Install washable wall partitions and a door with a minimum height of 5 feet tall for the janitorial sink. Alternatively, provide a minimum 10 feet clearance in all unenclosed directions of the janitorial sink from food handling and food storage areas.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bicycle was stored among boxes of food in the mezzanine.Keep personal items separately.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Samosas and pastries with perishable fillings in the hot holding unit measured 38.7C and 53.9C. These foods were not reheated before being placed into the hot holding unit.Provide an equipment for reheating food to an internal temperature of 74C. Keep food at 60C or higher during hot holding.2) Potato filling and Dabali (potato filling with raisins and coconut) measured 22.7C and 33C. These potato fillings were stored without temperature control.Do not store perishable foods in the temperature danger zone (4 to 60C).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Grab & Go - A probe thermometer was not available.Provide a probe thermometer that can measure between 0 to 100C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1) An approved sanitizer was not available for dishwashing.Prepare an approved sanitizer for dishwashing.2) Drain plugs were not available for the dishwashing sinks.Provide proper fitting drain plugs for the dishwashing sinks.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer test strips were not available.Provide sanitizer test strips for monitoring 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?
      • Grab & Go - There were no handwashing supplies at the hand sink.Provide liquid soap and paper towels in suitable dispensers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Grab & Go - Hot running water did not have adequate pressure at the hand sink.Provide hot and cold running water at sufficient pressure.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Grab & Go - A box of non-food items was blocking the hand sink.Keep the hand sink accessible at all times.
    • 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?
      • 1) Grab & Go - Mouse droppings were found between the hand sink and the wall.2) Mouse droppings were found on the pallet where bags of rice were displayed in the retail.Remove mouse droppings following safety precautions. Disinfect contaminated areas and seal all possible pest entry points.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food preparation areas were being operated in contrary to the restrictions on the food handling permit.Comply to the food handling permit condition - prepackaged food and/ or whole produce only (no preparation of food). Provide a sanitation plan for review by an Executive Officer of Alberta Health Services prior to doing any further open food handling on-site.Cease all open food handling until approval of open food handling is granted by an Executive Officer of Alberta Health Services after an on-site inspection.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food handlers demonstrated a lack of knowledge in basic food safety.The person in care and control of the food establishment shall complete a basic food safety course. Provide certification upon completion.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cardboard liners were used on the floors of the walk-in units and shelves in the retail.Remove cardboard liners. All surfaces must be smooth, non-absorbent to moisture and easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Food in the mezzanine and walk-in units were stored on the floor.Provide adequate shelving and store foods at least 6 inches off the floor.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cooler at the back of the facility for storage of supplies/ dry food was dirty with debris.Clean the cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The walk-in freezer and areas by the hot water tank and rear door were disorganized and not accessible.Remove items that are not required for operating a food establishment. Organize the facility and ensure all areas are accessible for inspections, cleaning and pest control services.2) Toilet paper was stored on the dispenser in the washroom.Store toilet paper in a suitable dispenser.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Grab & Go - There was no waste receptacle.Provide a lined receptacle for waste disposal.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • The Grab & Go kitchen was constructed in a different section of the grocery store without plan approval since the closure order was issued.
  6. Demand Inspection

    15 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Packaged food such as meetha paan in aluminum foil and nuts did not have labels. Ensure all prepackaged foods are labeled to indicate their sources.
    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • 1) Sapodilla was rotting causing fruit flies.2) There was mould growth on cauliflower.Discard mouldy/ rotten produce.3) Several food cans in the retail had a sharp dent on the side seam or top rim.Discard damaged food cans.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) An approved sanitizer was not available for surfaces.Prepare an approved sanitizer for use in this establishment.2) Dirty cleaning cloths were stored on the food preparation table.Immerse used cleaning cloths in an approved sanitizing solution between uses.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) Incense was being burned in the food preparation area.Remove incense or non-compatible items from food preparation or food storage areas.2) Sugarcane sticks that were ready for juicing were stored on the floor.Store foods at least 6 inches off the floor.3) The janitorial sink with no wall partitions or a door was situated in the food handling area next to a 3-compartment sink.Install washable wall partitions and a door with a minimum height of 5 feet tall for the janitorial sink. Alternatively, provide a minimum 10 feet clearance in all unenclosed directions of the janitorial sink from food handling and food storage areas.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) There was no physical barrier or separation between the food preparation area and the customer area.Install an effective sneeze guard or provide adequate separation between the food preparation area and the customer area.2) There was an opened can of mango pulp under refrigeration.Transfer food from an opened can to a food grade container.3) Boxes and packaged food were stored on a sleeping cot in the mezzanine. A bicycle was stored in the same food storage area.Keep personal items separate from food handling and food storage.4) Herbs in the walk-in cooler were wrapped in newspaper.Package or cover food using food grade materials.
    • 09. Are chemicals stored and handled in a safe manner?
      • An unknown chemical was stored in an unlabeled spray bottle.Label the bottle to indicate the content.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Cheese and chutney containing mint and coriander measured between 8-9C in the cooler.Repair the line cooler so that perishable foods are stored at 4C or less under refrigeration.2) A probe thermometer was not available.Provide a probe thermometer that can measure between 0 to 100C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1) An approved sanitizer was not available for dishwashing.Prepare an approved sanitizer for dishwashing.2) Drain plugs were not available for the dishwashing sinks.Provide proper fitting drain plugs for the dishwashing sinks.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer test strips were not available.Provide sanitizer test strips for monitoring 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?
      • Food handling areas were being operated without a handwashing sink.Install a handwashing sink with hot and cold running water in a convenient location within each food preparation area.
    • 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?
      • Mouse droppings were observed behind bags of rice.Remove mouse droppings following safety precautions. Disinfect contaminated areas and seal all possible pest entry points.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food preparation areas were being operated in contrary to the restrictions on the food handling permit.Comply to the food handling permit condition - prepackaged food and/ or whole produce only (no preparation of food). Submit a floor plan of the food preparation areas to an Executive Officer of Alberta Health Services for a review prior to any further renovations.Provide a sanitation plan for review by an Executive Officer of Alberta Health Services prior to doing any further open food handling on-site.Cease all open food handling until approval of open food handling is granted by an Executive Officer of Alberta Health Services after an on-site 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) The food preparation area in the back of the facility was located under a staircase that was covered with dust and debris. Cardboard liners were used on walls.2) The mezzanine had an unfinished wooden floor for food storage.3) Cardboard liners were used on the floor of the walk-in cooler and shelves in the retail.Remove cardboard liners. All surfaces must be smooth, non-absorbent to moisture and easy to clean.4) Food in the mezzanine and walk-in cooler were stored on the floor.Provide adequate shelving and store foods at least 6 inches off the floor.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) An ice cream scoop and a spoon were stored in a cup of dirty water.Install a dipper well or provide a scoop for each ice cream flavor and store ice cream scoops in a clean and sanitary manner.2) The sugarcane juicer was not being cleaned and sanitized properly.Clean and sanitize food equipment properly.3) The cooler at the back of the facility for storage of supplies/ dry food was dirty with debris.Clean the cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The walk-in freezer and areas by the hot water tank and rear door were disorganized and not accessible.Remove items that are not required for operating a food establishment. Organize the facility and ensure all areas are accessible for inspections, cleaning and pest control services.2) Toilet paper was stored on the dispenser in the washroom.Store toilet paper in a suitable dispenser.
  7. Demand Inspection

    0 infractions

  8. Initial Inspection

    0 infractions

  9. Demand Inspection

    4 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Many bags of dry foods were missing labels to indicate source name and contact information. Please label appropriately.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) Boxes of food were stored under the metal open staircase. This is not a sanitary area - store foods in a safe and sanitary manner.2) Foods were stored on the mezzanine which was not finished. Relocate foods in storage area where floors and walls are finished.
    • 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?
      • 1) Mouse droppings noted on wall between cooler units and garage door. Please clean and sanitize areas contaminated by droppings.2) There was a gap between the front emergency double doors. Please seal.
    • 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) Both public bathrooms were missing self-closure devices. Please install.2) The concrete floor in both public bathrooms had gaps near the floor drains and was not sealed. Please ensure floor surfaces are smooth, nonporous and easily cleanable.3) The floor around the rear 3 comp sink was not smooth nor sealed. Please correct.
  10. Demand Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website