Hyderabad House

2122 - 12 Royal Vista Way NW Calgary AB T3R 0N2 · Food - General

12 inspections

1. Risk Management InspectionMar 3, 2026

   5 infractions

   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • Large pots observed in use and in storage that could not be immersed in the dishwashing sinks. All utensils must be cleaned and sanitized before used for food preparation /service in a commercial food establishment. Remove from facility or install larger sinks or provide a written plan on how these pots will be cleaned and sanitized.
   • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
     • The cart being used for transport of carcasses was lined with a soft plastic material that was taped with the cart. The plastic had been clearly used. Operators had advised Public health inspector that food-grade bin had been ordered and will be in use. Remove tape and plastic as these surfaces cannot be cleaned and sanitized. If the food-grade bins have not been received yet, ensure the soft plastic used to line the carts are discarded after each use.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • 1) Several Large pots of high-risk foods such as chicken and goat biryani were left out in room temperature. Manager advised these are left out until sold. Internal temperature was measured at 60-62 degrees Celsius. - High risk foods cannot be left out in room temperature. All high-risk foods must be stored at 4 degrees Celius or less or greater than 60 C. - Provide a written plan on the steps being taken to address this concern.
   • 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?
     • ****OVERDUE VIOLATION****Recurring violations cited on May 2, 2025:1. Gaps were noted below the back exit doors at the restaurant2. Gap was noted below the front entrance door at the restaurant section.3. Gap was noted below the front entrance door at the meat department area.Install weatherstrippings to seal the gaps.
   • 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) Unfinished wall where the swing doors are located in the kitchen. Food debris observed in the wall space. - Finish the wall. All surfaces must be finished in smooth, cleanable and impervious to moisture. 2) The splashguard installed at the 3-compartment sink, cardboard on shelf in the front is made of absorbent and or wrapped with soft plastic and are not cleanable. Also, cardboard is being used as the side panel on the bottom portion of shelf in the front. - All surfaces must be made of smooth, easy to clean and non-absorbent material. Remove and install cleanable materials such as hard plastic or stainless steel.
2. Demand InspectionJan 12, 2026

   11 infractions

   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • Large pots observed in use and in storage that could not be immersed in the dishwashing sinks. Manager advised that and All utensils must be cleaned and sanitized before used for food preparation /service in a commercial food establishment. Remove from facility or install larger sinks or provide a written plan on how these pots will be cleaned and sanitized.
   • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
     • The cart being used for transport of carcasses was lined with a soft plastic material that was taped with the cart. The plastic had been clearly used. Operators had advised Public health inspector that food-grade bin had been ordered and will be in use. Remove tape and plastic as these surfaces cannot be cleaned and sanitized. If the food-grade bins have not been received yet, ensure the soft plastic used to line the carts are discarded after each use.
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • 1) Multiple bulk containers contained single-use disposable bowls or cups in direct contact with food stored in them. - Provide food safe reusable scoops. Store scoops and other utensils in a manner that prevents the handles from coming into contact with food.2) Several items such as a bag of onion, flour bins, packages of spices were directly stored on the floor in the kitchen. - Do not store foods on the floor at any point. All foods must be stored at least 6 inches off of the floor.
   • 09. Are chemicals stored and handled in a safe manner?
     • Sanitizer spray bottles were not labeled. - All chemical spray container must be labelled with their content to prevent misuse.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • 1) Several Large pots of high-risk foods such as chicken and goat biryani were left out in room temperature. Manager advised these are left out until sold. Internal temperature was measured at 59-62 degrees Celsius. - High risk foods cannot be left out in room temperature. All high-risk foods must be stored at 4 degrees Celius or less or greater than 60 C. 2) The internal temperature of packaged biryani dishes under hot holding was measured at approximately 51 degrees Celsius. - High-risk foods under hot holding must be kept at a minimum temperature 60C. Do not hot hold foods if temperature cannot be maintained at 60C or greater. 3) A raw fish box was left out in room temperature to thaw. - Do not thaw high-risk foods in room temperature. Use one of the following approved methods to thaw foods:Under running cold water, in the cooler ahead of time, during the cooking process, or in the microwave if food is being cooked or consumed immediately after.
   • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
     • ***** OVERDUE VIOLATION *****No handwashing soap available at the handwashing sink in the meat department. The soap dispenser was not functional. - This has not been addressed since the last inspection on December 12, 2025. Immediately make handwashing soap available at this handwashing sink.- Ensure handwashing sinks are always supplied with liquid soap and paper towels in suitable dispensers.
   • 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?
     • Recurring violations cited on May 2, 2025:1. Gaps were noted below the back exit doors. at the restaurant2. Gap was noted below the front entrance door at the restaurant section.3. Gap was noted below the front entrance door at the meat department area.Install weatherstrippings to seal the gaps.Previous violations:Gap along the back exit door. Fix the back door.
   • 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) Unfinished wall where the swing doors are located in the kitchen. Food debris observed in the wall space. - Finish the wall. All surfaces must be finished in smooth, cleanable and impervious to moisture. 2) The splashguard installed at the 3-compartment sink, cardboard on shelf in the front is made of absorbent and or wrapped with soft plastic and are not cleanable. - All surfaces must be made of smooth, easy to clean and non-absorbent material. Remove and install cleanable materials such as hard plastic or stainless steel.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • 1) A knife with dried food residue was stored on the chest freezer in the kitchen.- Ensure all utensils are frequently cleaned and sanitized and only stored away when clean and sanitized.2) Large pot with other smaller pots stored in in was visibly dirty. Ensure all equipment are stored away in a manner that prevents contamination after they are cleaned and sanitized.3) The dough roller machine was visibly dirty. - Ensure all food contact surfaces are cleaned and sanitized frequently throughout the day.4) Part of the large handheld blender was wrapped with plastic. - Remove the plastic and fix properly or replace. Plastic and tape cannot be cleaned and sanitized adequately.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • **** OVERDUE VIOLATION *****1) Deep grooves were noted on the cutting board in the meat department.Resurface or replace the cutting boards.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • An accumulation of food debris was present on surfaces in the kitchen including but not limited to floors, equipment and bulk containers in the kitchen. - Thoroughly clean all surfaces and maintain a in clean and sanitary condition at all times.
3. Demand InspectionDec 9, 2025

   3 infractions

   • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
     • No handwashing soap available at the handwashing sink in the meat department. The soap dispenser was not functional. - Ensure handwashing sinks are always supplied with liquid soap and paper towels in suitable dispensers.
   • 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?
     • Recurring violations cited on May 2, 2025:1. Gaps were noted below the back exit doors. at the restaurant2. Gap was noted below the front entrance door at the restaurant section.3. Gap was noted below the front entrance door at the meat department area.Install weatherstrippings to seal the gaps.Previous violations:Gap along the back exit door. Fix the back door.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • 1) Deep grooves were noted on the prep cooler cutting boards.2) Deep grooves were noted on the cutting board in the meat department.Resurface or replace the cutting boards.
4. Demand InspectionJun 23, 2025

   2 infractions

   • 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?
     • Recurring violations cited on May 2, 2025:1. Gaps were noted below the back exit doors. at the restaurant2. Gap was noted below the front entrance door at the restaurant section.3. Gap was noted below the front entrance door at the meat department area.Install weatherstrippings to seal the gaps.Previous violations:Gap along the back exit door. Fix the back door.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • 1) Deep grooves were noted on the prep cooler cutting boards.2) Deep grooves were noted on the cutting board in the meat department.Resurface or replace the cutting boards.
5. Demand InspectionJun 18, 2025

   3 infractions

   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • Large Black and Blue Rubbermaid containers were used to store food, no sure if these are food grade. Use food grade container for food.
   • 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?
     • Recurring violations cited on May 2, 2025:1. Gaps were noted below the back exit doors. at the restaurant2. Gap was noted below the front entrance door at the restaurant section.3. Gap was noted below the front entrance door at the meat department area.Install weatherstrippings to seal the gaps.Previous violations:Gap along the back exit door. Fix the back door.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • 1. The ventilation canopy filters were accumulated with dust, grease deposits and other residues.Clean the ventilation canopy filters.2. The bulk food bin lids were broken.Replace the bulk food bin lids.3. Deep grooves were noted on the prep cooler cutting boards.Resurface or replace the cutting board.4. Deep grooves were noted on the cutting board in the meat department.
6. Monitoring InspectionMay 2, 2025

   5 infractions

   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • 1. Sanitizer spray bottle at the restaurant did not detect any sanitizer with the chlorine test strips.2. Chlorine sanitizer spray bottle was bleach off the chlorine test strip.Fresh chlorine sanitizer spray bottles were measured at 100 ppm.
   • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
     • Food handlers were not maintaining good personal hygiene. Food handlers were not washing their hands after touching their nose, face, and phone.Food handlers were instructed to wash their hands.
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • Large Black and Blue Rubbermaid containers were used to store food, no sure if these are food grade. Use food grade container for food.
   • 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?
     • Recurring violations cited on May 2, 2025:1. Gaps were noted below the back exit doors. at the restaurant2. Gap was noted below the front entrance door at the restaurant section.3. Gap was noted below the front entrance door at the meat department area.Install weatherstrippings to seal the gaps.Previous violations:Gap along the back exit door. Fix the back door.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • 1. The ventilation canopy filters were accumulated with dust, grease deposits and other residues.Clean the ventilation canopy filters.2. The bulk food bin lids were broken.Replace the bulk food bin lids.3. Deep grooves were noted on the prep cooler cutting boards.Resurface or replace the cutting board.4. Deep grooves were noted on the cutting board in the meat department.
7. Demand InspectionJan 28, 2025

   3 infractions

   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • 1) Large Black and Blue Rubbermaid containers were used to store food, no sure if these are food grade. Use food grade container for food. 2) Sauces were stored in tin cans. Transfer sauces into food grade containers if they are not used up at the end of the day.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • Ground beef in the left side of the butcher display cooler was measured at 8.9 degrees C. Staff removed all the meat products from the display cooler during inspection.Monitor the cooler and store all cold perishable food at 4 degrees C or below.
   • 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?
     • Gap along the back exit door. Fix the back door.
8. Monitoring InspectionJan 15, 2025

   5 infractions

   • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
     • Lamb carcasses were touching one another while stored on the hooks in the butcher walk-in cooler.Store them separately or wrap them so they are not touching each other.
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • 1) Large Black and Blue Rubbermaid containers were used to store food, no sure if these are food grade. Use food grade container for food. 2) Sauces were stored in tin cans. Transfer sauces into food grade containers if they are not used up at the end of the day.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • Ground beef in the left side of the butcher display cooler was measured at 8.9 degrees C. Staff removed all the meat products from the display cooler during inspection.Monitor the cooler and store all cold perishable food at 4 degrees C or below.
   • 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?
     • Gap along the back exit door. Fix the back door.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • 1) Aluminum foil was used to cover the kitchen shelves. Remove aluminum foil and clean when the shelves2) Dust build-up on the air vents above the kitchen canopy. Clean the air vents.
9. Demand InspectionJan 10, 2025

   6 infractions

   • 02. Is all food in this facility from an approved source and/or properly labelled?
     • Unclear stamps were observed on the lamb carcasses from the shipment received on January 9, 2024. No receipt for Tuesday, January 7, 2025, shipment onsite. All 25 lamb carcasses were placed on hold until Alberta Agriculture confirms that they are legitimate stamps.Receipts onsite for livestock sales from December 12 & 17 from Retal Retail Ltd do not have receipts for approved slaughter.Provide receipts for approved slaughter.
   • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
     • 1) Lamb carcasses were touching one another while stored on the hooks in the butcher walk-in cooler.Store them separately or wrap them so they are not touching each other.2) Milk and vegetables were stored underneath lamb carcasses. Store milk and vegetables separately to prevent contamination.
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • Beef and lambs were stored directly on the green wire racks again. Previous inspection:Beef was stored directly on the green wire racks in the walk-in coolerStore beef in the container or tray.
   • 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?
     • Gap along the back exit door. Fix the back door.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • Black char build-up on the extremely large pans exteriors. These pans do not fit into the sinks. Clean the pans or use smaller pans.
   • 25. Is food being protected from contamination during transportation?
     • Lamb carcasses were piled on top another during transport. Ensure the lamb carcasses are protected during transport.
10. Risk Management InspectionFeb 26, 2024

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Garbage bag and clear trash bags were used to cover the lambs and other foods. Previous inspection:1) Garbage bags were used to cover lambs in the butcher walk-in cooler. 2) Garbage bags were used to cover food in the food walk-in cooler.3) Blue Rubbermaid containers were used to store food. 1 to 3) Use food grade bags and containers or food. 4) Beef was stored directly on the green wire racks in the walk-in coolerStore beef in the container.
    • 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?
      • Gap along the back exit door. Fix the back door.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Black char build-up on the extremely large pans exteriors. These pans do not fit into the sinks. Clean the pans or use smaller pans.
11. Monitoring InspectionFeb 2, 2024

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) Lamb carcasses were touching one another while stored in the butcher walk-in cooler.2) Beef quarters were piled on top another in the butcher walk-in cooler. 1 to 2) Lamb and beef need to be store separately so they are not in contact with each other.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Garbage bags were used to cover lambs in the butcher walk-in cooler. 2) Garbage bags were used to cover food in the food walk-in cooler.3) Blue Rubbermaid containers were used to store food. 1 to 3) Use food grade bags for food. 4) Bags of onions and other foods were stored directly on the floor. Store food at least 4 inches off the floor.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No chlorine was detected in the sanitizing sink. Use 100ppm chlorine for sanitzing dishes.
    • 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?
      • Gap along the back exit door. Fix the back door.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Black char build-up on the extremely large pans exteriors. These pans do not fit into the sinks. Clean the pans or use smaller pans.
12. Initial InspectionNov 6, 2023

    0 infractions