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Hitchki

700 - 1155 Cornerstone Boulevard NE Calgary AB T3N 2E9 · Food - General

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The naan bread preparation counter did not have a sneeze guard. Install an effective sneeze guard or cease open food handling/ display on this counter.**OUTSTANDING (2026-03-03). The sneeze guard was being ordered and pending installation.
  3. Demand Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Quat sanitizer in a spray bottle measured 0 ppm.Use quat sanitizer at 200 ppm.2) Naan bread kitchen - Used cleaning cloths were found on the food preparation table.Keep cleaning cloths submerged in a sanitizer between uses.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • The dishwasher loaded dirty dishes into the mechanical dishwasher then handled a clean cutting board with the same gloves.The cutting board was cleaned and sanitized during the inspection. Remove gloves and wash hands between handling clean and dirty dishes. Discard gloves immediately once removed.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The naan bread preparation counter did not have a sneeze guard.Install an effective sneeze guard or cease open food handling/ display on this counter.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) There was a handbag on a wire rack for clean dishware in the dishwashing area.Store personal items separately. 2) A container of garnish was stored under the hand sink in the dessert bar.Do not store food/ food equipment/ utensils under waste plumbing lines.3) Food pails and containers were stored on the floor of the walk-in units.Store foods at least 6 inches off the floor.4) Opened bowls of crunchy snacks at the buffet were not displayed under a sneeze guard.Cover opened foods or keep foods under a sneeze guard.5) There was an opened can of food under refrigeration in the bar.Transfer food from opened cans into food grade containers.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles that contained sanitizer were not labeled to indicate their contents.Label all chemical bottles.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Main kitchen - Cream in an ice bath measured 15C. 2) Lentils and macaroni at the salad bar measured 8.9C. Store perishable food at 4C or less under refrigeration. Ensure ice and food levels are equivalent.3) Frozen raw chicken was being thawed in standing water at the two-compartment sink without running water.The cold running water was turned on during the inspection.4) Naan bread kitchen - Melted butter for glazing naan bread was stored with no temperature control. Temperature control is required as per manufacturers' instructions. Keep perishable foods away from the temperature danger zone (4C to 60C).
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • An iodine test kit was not available.Provide an iodine test kit and monitor the glasswasher sanitizer daily.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Naan bread kitchen - A waste receptacle was placed in front of the hand sink.The waste receptacle was removed from the hand sink during the inspection. Ensure all hand sinks are always accessible.
    • 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) There was a small hole in the exterior, rear door.Repair the door.2) Flies were observed on the wall in the dishwashing area.Remove flies and their breeding grounds such as stagnant water.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Deep frying occurred in the dessert bar without an approved ventilation system.Conduct deep frying or grease producing cooking under an approved ventilation system.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Self-serve utensils by the soft serve machine were stored in mixed directions.Store utensils with handles towards customers.2) Dirty dishware was found on a wire rack above clean dishware. Place dirty dishware/ equipment on the dirty dish pit.3) Clean bowls were stored under a wall mounted paper towel dispenser in the dessert bar.Do not store food/ equipment/ utensils under soap/ paper towel dispensers.4) Naan bread kitchen - There was a knife between the wall and the food preparation table.Store utensils in an area that can be easily cleaned and sanitized.5) Naan bread kitchen - A small bowl was being used to scoop batter.Provide a utensil for handling batter. Store utensils in a manner that prevents the handles from coming into contact with food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was debris along the wall by the rear door. Clean the floor including hard-to-reach areas.
  4. Risk Management Inspection

    0 infractions

  5. Demand Inspection

    1 infraction

    • 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 no weather stripping at the back door. A noticeable gap was observed.**OUTSTANDING (2025-10-07). 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. Please fix/replace the weather-stripping.
  6. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The quat sanitizing solution at the dispenser located at the mop sink was measured 0 ppm. The sanitizer was fixed on site and measured 200 ppm after repairs were completed.2. Dirty reusable wiping cloths were stored on food contact surface. The wiping cloths were removed during the inspection. When not in use, store cleaning cloths in a bucket of sanitizing solution that is changed regularly to maintain the concentration of the sanitizer.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles containing chlorine sanitizing solution were not labeled to identify its content. The bottle was labeled onsite.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Several high-risk treats and sweets were stored at room temperature at the bakery and selling station including:- Badam Haula measured at 25C (discarded)- Gulab Jamun measured at 24C(discarded)- Cakes with cream filled topping 11C (relocated to the buffet section with ice bath).- Fuit custard at 10C (relocated to the buffet section with ice bath)- Rice pudding at 9C (relocated to the buffet section with ice bath)The operator informed the inspector that cold storage facilities will be provided for the bakery section. Please notify the inspector once you have this in place. All high-risk food must be stored away from the temperature danger zone, kept cold at 4C or below or hot at 60C or above.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. The high temperature dishwasher was ran three times but was only able to hit 68C as highest temperature recorded at dish level. The facility maintenance was called on site to fix the problem. Temperature measuring 74C was recorded after repairs were completed.2. The sanitizer dispenser at the 3-compartment sink measured 0 ppm to chlorine and quat sanitizer test strips. The facility maintenance repaired the dispenser and a test result measuring 200 ppm of quat was recorded after repairs.
    • 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. Mice droppings were observed in the following area- under the hot/cold holding unit in the tandoori grill area. - Beside the walk-in cooler where creates are stored. - Under the dry storage shelving units. The most recent pest control report reviewed indicated no pest activity at the facility. Please clean and sanitize the aforementioned area and monitor for new droppings. Submit pest control reports to the undersigned public health inspector.2. There was no weather stripping at the back door. A noticeable gap was observed.
  7. Initial Inspection

    0 infractions

  8. Demand Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Few panels of sneeze guard/safety glass were missing at the tandoor ovens and grill station.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Holes/gaps in walls around drainage pipes/clean-outs in rear kitchen. Please ensure proper covers/caps installed, gaps finished to smooth, nonporous and easily cleanable surface.
  9. Demand Inspection

    8 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Few panels of sneeze guard/safety glass were missing at the tandoor ovens and grill station, dessert and pizza station, and at the first island buffet station.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Probe thermometer not provided. Recommend to obtain a waterproof min/max probe thermometer that can be used to monitor foods and dishwasher sanitizing temps.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Large pots that do not fit inside dishwasher or dishwashing sinks were provided. Either remove the large pots or install dishwashing sinks that are large enough to accommodate largest equipment for dishwashing.
    • 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 for quats are not provided. Please obtain.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • One hand soap dispenser was missing in female public bathroom. Please install.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • 1) Toilet paper holder and hand rail were not installed/secured to wall in handicap bathroom.2) Female bathroom stalls were missing sanitary receptacles.
    • 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) Doors for public bathrooms that open into food area were not installed with self-closure devices. Please install.2) Door trims for public bathrooms were not installed/finished.3) Wall tiles in public bathroom stall were missing.4) Drainage lines for buffet lines are not installed with an air gap between the end of the line and floor drain.5) Hole in bar counter due to missing beer tap. Please install beer tap or cover the hole with stainless steel.6) Wall on right side of tandoor oven was not finished. Wall panels on opposite end were not properly sealed/finished.7) Supports under prep counter in dessert/pizza station were not finished to promote easy cleaning. Surfaces must be smooth, nonporous, and durable.8) Holes/gaps in walls around drainage pipes/clean-outs in rear kitchen. Trim missing on wall next to walk-in cooler. Please ensure proper covers/caps installed, gaps finished to smooth, nonporous and easily cleanable surface.9) Light above ice machine and area not fitted in ceiling grid and ceiling tiles were missing. Ensure smooth, washable ceiling tiles are installed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Heat lamps at buffet line only heated surfaces to 33C. Please adjust/make additions to hot holding so hot foods are maintained at 60C or higher.2) Soup wells at buffet line were not connected. Please connect to electrical supply and ensure units can maintain hot foods at 60C or above.3) Steam table unit on South Asian side only measured as high as 46C. Adjust to at least 60C.